Kitchen Without Borders
“Do not be concerned with the fruit of your action…just give attention to the action itself…The fruit will come of its own accord. ” Eckhart Tolle
non attachment to the fruit of your action… beautiful. No longer depending on the future for fullfilment and satisfaction… you don’t look to it for salvation…therefore your not attached to the results. Neither failure nor success has the power to change your inner state of being.
Antioxidants: Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Health benefits of these antioxidants include:
Neurotransmitters: By increasing the levels of specific neurotransmitters in our brains, cacao promotes positive outlook, facilitates rejuvenation and simply helps us feel good.
Essential Minerals: Cacao beans are rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese.
Essential fats: There is a misperception that chocolate is fattening. In truth, the fats in cocoa butter are healthy fats. Cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol. Also, substances found in cacao are known to help reduce appetite.
Important note- To fully benefit from chocolate’s wide array of nutrients, eat chocolate that is as close to its natural state as possible. Whole cacao beans and nibs are best. You lose many of the health benefits when you eat commercially produced chocolate.
When not Organic… you can make
Your own Produce Wash… for fruits and veggies with this simple to follow recipe.
Lemon has been proven to effectively remove excess wax, dirt, toxins, and pesticides significantly better than water alon…e. The reason is that the acid in lemon juice helps to kill bacteria and dissolve the wax and residues found on the skins of your fruits and veggies.
1 tbs. lemon juice
2 tbs. distilled white vinegar
1 c. water
Ingredients
½ pound shrimp, peeled and deveined
½ tsp. achiote
3 garlic cloves chopped
1 T olive oil
salt and pepper
Chop the shrimp fine
Add the spices, garlic and olive oil
Heat a saucepan and saute the shrimp until done
set aside
Corn Cakes
2 cup all purpose flour
2 fresh corn husks, removed and crushed
1 tsp baking soda
¼ C cream
4 T melted butter
2 eggs
1 cup of water
2 T sugar
1 T salt
In a bowl mixed flour and eggs and start adding the water
Add baking soda, cream, melted butter and continue to mix until you have a
pancake mix consistency.
Add the remainder ingredients and season to taste
In a small non-stick pan make small round size pancakes.
Top with shrimp and garnish with sliced avocado.
INGREDIENTS
6 cups Watermelon, diced
MARINADE
half jalapeno, seeds removed
1 cup fresh spinach
1 cup cilantro
2 T fresh squeezed lemon or lime
2 tomatillos, cleaned and husk removed
sea salt to taste
DIRECTIONS
Place jalapeno, spinach, cilantro, and tomatillos into a blender and blend until combined add lemon juice and season to taste. Mix in with watermelon and chill before serving.
They’re here!! Hatch Chiles! (Finally)
Hot Chiles arrive from Mexico like a summer heatwave.… Caliente! They surge into town around August and by September they are gone. Adios muchachos!
So buy some while they are here and I’ll whip up some cool and exciting recipes for you to try. It’ll be hot breeze on a summer day. Once you get them, there are endless possibilities of ways to cook them. And after all the fun you can freeze the rest for later if you’re one of those who just can’t get enough.
Young, delicious, and surprisingly mild in intensity. So those who love the taste of chiles without having a dripping faucet for a nose while you’re eating them might like to try hatch chiles.
Hatch chile have been used for hundreds of years in Mexican cuisine. It’s prized for its unique flavor when used to make chiles rellenos, chile verde, enchilada sauce and many more of your favorites Mexican dishes. Que rico!
I like to create out of the box recipes and I would like to share with you some of my hatch chile recipes. So lets cook up some delicioso recipes! Vamonos!
Yield: 8
Ingredients
canola oil for frying
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cayenne pepper
1 large hatch pepper, seeded and finely minced
¼ cup finely grated onion
1 ½ cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs
Directions Special equipment:
8 sets chopsticks, not separated
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the hatch chile, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry sheet pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large deep container or glass. Refill it as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
Cinthia Worsey 