Ugh, green smoothies. Like what’s new, right? So how about some Brazilian love, exotic fruit and samba grooves to welcome Spring and reboot your green smoothie routine? I just spent a week in Brazil visiting friends and working long-distance, and I had forgotten just how amazing the options of available fresh fruit juices and smoothies was there! Papaya and mango are like currency in this country, and forget about the insane amount of fruit you can squeeze into your happy hour Caipirinhas, from acerola to pineapple, passion fruit and cashew fruit. And man did I drink the life out of all the coconuts while I was there. I used to buy a fresh green coconut every day from a street vendor by my house who would crack it open with an actual machete and sip on it on my way to classes. Ah heaven. And just in general, I realized going back how much I had underestimated Brazil’s level of development when I lived there. I suppose I needed to go live in Peru to actually appreciate the level of comfort and the modernity of services available in Sao Paulo. I almost cried when I jumped into a taxi with a GPS or opened a restaurant menu with an actual salad section. It was really nice to go back for a few days. Now I’m in Lima for a week before going back to Cajamarca, which is cool because I never really got to discover Lima. I have been to Lima a few times but I always passed by for a couple of days or less when travelling to somewhere else and never had time to discover it though I know it’s an amazing city.
I had an interesting experience today. My yoga instructor and his wife invited me to spend the day with them and their kids. We went on a lovely hike in Otuzco, about twenty minutes outside of Cajamarca where there are beautiful ruins, a river and a couple of farms, and then back to their house for lunch. They are vegetarians. While I have nothing but profound respect for anyone’s dietary preferences and choices, vegetarianism is always problematic given my own diet choices. Case in point: on the menu – whole wheat soup, peppers stuffed with rice, sweet potatoes, corn cobs and fruit, homemade mango ice-cream and quinoa-oatmeal cookies for dessert. A seemingly perfectly healthy lunch, but the total absence of fat or protein and the abundance of carb-dense vegetables and grains took me aback. In fact, 100% of the food on the plate was carbs, and what’s more, I completely forgot that this is what almost all of my meals used to look like before. Aside from the wheat soup and cookies, I ate everything else. I steer clear of gluten as a non-negotiable principle because even very small amounts can prevent your gut lining from repairing and keep your symptoms going. But on the other hand, I’m at a place where I feel that my digestive health is good and I have a pretty squeaky clean paleo lifestyle the rest of the time that I don’t need to freak out about the occasional small portion of grains, sugar or dairy as much as I used to. There are moments when it just seems senseless to reject delicious food that people have prepared for you because you follow a grain-free diet, and one carb-dense vegetarian meal with whole grains will not kill you or “screw up” everything you’ve been following. I can completely feel the effects of eating a bit of rice and milk ice-cream on my body though, which confirms that this can only be on an exceptional basis. My stomach has not been in a happy place all afternoon, rumbling, struggling and grumbling and trying to recognize how the hell all this rice got here. It’s ok, it was a delightful day, and I realized I’m almost never around children so this was a pleasant change of routine. Continue reading
I feel like I haven’t blogged in months but it’s only been two weeks or so. But I guess moving to a new country will make you feel like you’ve been that much farther away from the rest of the world. I’ve been in Peru for about a week and it has been a total change of scenery from the bustling, busy, ever-moving, traffic-jammed Sao Paulo. I’m in Cajamarca, in the Northern Andes of Peru, a town of about 200,000 also known for its local specialty of fried guinea pig, its booming Golden Berry farming (Golden Berry, also known as “Incan Berry” or “Pichuberry” was declared one of the superfoods of 2014 in the Huffington Post and withholds a wide range of nutritional benefits), its local dairy and its thermal springs installed in a gem of well-preserved Incan ruins. Not too bad, right? And people, it couldn’t get any more authentic, or “paleo” might I say, than this. Not that I’m living in prehistoric times, Cajamarca is a rather modern, albeit small and traditional, town. But it’s ironic how after talking about the benefits of a paleo diet and lifestyle for months, life put me in a place where I could actually walk the talk. Continue reading
Well hello there January, my least favorite month of the year. People generally either hate January or September. Not very hard to understand why. Post-holiday blues, post-vacation stress, back to work, back to school, everyone’s all tired, the media are all talking about diets, there’s not much to look forward to for the next few months except maybe Valentine’s Day and that’s not even a real Holiday. And then there’s the pitiful weather, which is the worst whether you are in the Northern or Southern hemisphere. January in Brazil gets HOT. Not “ooh tropical breeze and sipping Mojitos under palm trees” kind of hot, no, more like “unsexy glistening face, I can’t even move my arms because it’s so freaking humid and tropical pouring rain” kind of hot. Bet that snowfall you’ve been having in the US almost sounds kind of nice now eh? Continue reading
It’s the end of the year, so I thought I’d provide a recipe that’s a little more festive-looking: a delicious pork tenderloin prepared on the stovetop and in the oven served with juicy balsamic roasted figs and a generous sprinkle of thyme. Sounds scrumptious and fancy right? Well let me just say it right now, it’s easy as pie and requires very little effort, it could even easily be prepared as a weeknight meal. But it’s impressive and so tasty that you can also put it on a New Year’s Eve menu if you’re looking for a recipe that’s effortless and will surprise your guests. This time of year always makes me pause a little to reflect on past events and future endeavors. So before I get to the recipe, I figured I’d share some of my thoughts with you (and a small announcement of where I’m headed in 2014). Continue reading
This is the recipe that I have wanted to post the most on this blog since the beginning because it is truly the first recipe that I appropriated and made my own after I eliminated gluten from my diet. I can’t believe it’s taken me so long to post it. I’ve recommended it to many friends who have asked me advice on what to have for breakfast that was not eggs and bacon on a paleo diet. Since I myself am not much of an eggs and bacon kind of gal, this porridge recipe has been a go-to breakfast for me for the last year. I love oatmeal, especially the way my mom would make it for our lazy Sunday afternoon snacks when I was a kid: with raisins, a dash of cinnamon, and topped with a pat of butter that melts into the cooked oats and some maple syrup. Jeez louise goddammit. Sometimes, just sometimes, I wish I were 13 all over again when I think of those moments. Without the acne and awkward braces that is. Continue reading
Hi everyone! I feel like I haven’t posted in forever… well, it’s *only* been 10 days. This is how I know I’m completely hooked on blogging. Life is just not as sweet without it. But I’ve been crazy busy with some very exciting work projects lately, and as a result I have completely and utterly abandoned the kitchen. I barely even know what’s in the fridge these days and have been eating sardines and almond butter for dinner since Sunday. Gasp. It’s completely disorienting. I feel bad, I haven’t even had time to make Freddy a breakfast bread like I usually do every week and he’s one day away from falling back into the comforting arms of gluten.
So I’m here to make amends, with a post I’ve been meaning to write up for a long time now on the quintessential ingredients and foods of Brazil – the Must-tries if you will -, and depending on my inspiration, I might make it a monthly series. So let’s talk about Brazilian gastronomy a little. After a year and a half or so of living here, I have got a pretty good vibe of what the customs around food are here and what the typical ingredients are. Here’s the top 5 of foods and ingredients you just cannot miss on if you are in Brazil or just want to have some fun trying out Brazilian gastronomy. Continue reading
Yummers. Crusty on the outside, melt-in-your-mouth tender meat on the inside, you can’t go more right with this cooking technique for pork chops. Pair them with this delightful Sweet Apple Cabbage Salad and braise it all in the oven, and you have yourself a very satisfying, healthy and beautiful (don’t forget beautiful!) dinner.
Before I start rambling, don’t forget to go like my Facebook page and stay connected with me on Pinterest if you like the content of this blog and want to receive updates on what’s cooking around here! I have a couple Latino and South American cuisine recipes in the works for the month of November that I think you’ll like! Stay tuned for that. Continue reading
Delectable little plums poached with vanilla, cardamom, cinnamon and cloves in the pressure cooker, ready in just 15 minutes. This recipe can be used to serve warm on top of a fruit cobbler or cake, mixed with yogurt or eaten as is!
I’ve had the strongest urge to poach things lately. Eggs, meat, fruit. And actually it’s not just poaching, but also braising, steaming, stewing. Yes those are different things. Wanna know why? I know you do. Because I gots me a pressure cooker, that’s why! Woop woop. My very first kitchen appliance investment! And I already buy a lot of different kitchen items, stocking our kitchen pretty well with colorful-looking mugs, wine glasses, little jars for our spices (but of course I did), a julienne peeler, a measuring cup, cake pans, baking dishes, knives… I’m kind of the only person to use most of that stuff, but I know the roommates are happy to have those things on hand when they need them. Continue reading
This recipe confirms the theory that the simpler the recipe, the more delicious. I threw this casserole together with what I had on hand the other night without imagining I could make a blog post out of this recipe, but it hit such a big home run and was so I-can’t-believe-my-tastebuds amazing that I photographed what was leftover to publish the recipe. Continue reading