Posts Tagged ‘Recipes’
Thursday, August 19th, 2010
The area just outside of Merida serves as a remarkable example of the history and culture of this vast county called Mexico. Evidence of the deeply rooted Mayan traditions and history can be seen everywhere, from the pyramids to the people and the flavorful cuisine. Add to this the exquisite natural beauty of a region long known for it’s lush jungles and hidden cenotes and top it off with a Spanish colonial flavor- from the architecture and the narrow streets to the palatial haciendas to the festive music. Step back in time…
TO READ
Escape To Mexico- An Anthology of Great Fiction, Edited by Sara Nickles
Like Water For Chocolate by Laura Esquivel
The Lacuna: A Novel by Barbara Kingsolver
Mayan Cuisine- Recipes From The Yucatan Region by Daniel Hoyer
Foods of the Maya: A Taste of the Yucatan by Nancy Gerlach
Mayan Cooking: Recipes From the Sun Kingdoms of Mexico by Cherry Hamman
A Forest of Kings: The Untold Story of the Ancient Maya by Linda Schele
Star Gods of the Maya; Astronomy in Art, Folklore, and Calendars by Susan Milbrath
The Fall of the Ancient Maya; Solving the Mystery of the Maya Collapse by David L. Webster
Chronicle of the Maya Kinds and Queens; Deciphering the Dynasties of the Ancient Maya by Simon Martin
Maya Cosmogenesis 2012: The True Meaning of the Maya Calendar End-Date by John Major
TO SEE
Apocalypto- Mel Gibson’s take on the fall of the Mayan Civilization
Frida- starring Salma Hayek, Alfred Molina & Antonio Banderas. Directed by Julie Taymor
Like Water For Chocolate, based on the best selling novel of the same name. Critically acclaimed example of Mexican storytelling at it finest.
Tags: books, Cooking, Escape To Shape, Films, literature, luxury, Luxury Travel, Merida, Mexico, Recipes, Yoga Retreat
Posted in Escape To Shape, Films, Luxury Travel, Mexico, Wellness, Yoga Retreat, books, fitness, literature, travel, yoga | No Comments »
Sunday, June 13th, 2010
Escape To Shape – Marrakech may have past, but the craving for the unique and exotic flavors of Moroccan cuisine still lingers. Thanks to The Single Gourmet Online we can reproduce the flavors at home- quickly, easily & healthily!
Ingredients (serves 1):
1-2 carrots, peeled and cut into matchsticks
1 tablespoon extra virgin olive oil
1 tablespoon harissa*
Juice from 1/2 lemon
Pinch paprika
Pinch cumin
1 small clove garlic, optional
1 teaspoon fresh cilantro, chopped
Salt to taste
*Harissa can be found at many specialty markets across the country.
Directions:
1. In a medium saucepan, boil water to blanch carrots. Add carrots and cook slightly, about 5 minutes (cook longer if you want them a little softer). Drain under cold water and pat dry. Set aside.
2. In a small bowl, combine oil, harissa, lemon juice, paprika, cumin and garlic (if using).
3. In a medium bowl, toss carrots with enough dressing to coat. Season with salt. Toss with cilantro and serve.
Tags: Escape To Shape, Luxury Travel, Marrakech, Nutrition, Recipes, The Single Gourmet Online
Posted in Escape To Shape, Luxury Travel, Marrakech, Nutrition, Recipes, The Single Gourmet Online, Wellness, Yoga Retreat, travel | 3 Comments »
Saturday, January 16th, 2010
Inspired by our upcoming Escape To Napa Valley, California, The Single Gourmet Online once again provides us with a simple, delicious and healthy dish, perfect for one! This classic French dish is full of flavor, especially when you use some of the best California ingredients- a good Napa Valley white wine and some delicious San Francisco sourdough bread for dipping!
Ingredients (serves 1):
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
1 clove garlic, sliced
3/4 pound mussels, well-rinsed & beards removed
1/2 cup white wine
Juice of 1 lemon
1-2 sprigs fresh thyme
1 bay leaf
Salt- to taste
Freshly ground black pepper – to taste
1 tablespoon flat-leaf parsley
Sourdough bread for serving
Directions:
- In a large pot, melt butter over medium heat. Add shallots & cook for 4-5 minutes or until translucent. Add garlic & cook for another 1-2 minutes.
- Add mussels & increase heat to high.
- When mussels start to open, add wine, lemon juice, thyme & bay leaf. Season with salt & pepper & bring to a boil.
- Cover & cook until all muscles open up, about 7-10 minutes.
- Take mussels off heat & discard and unopened ones. Remove stems from thyme & stir in fresh parsley.
- Serve warm with crusty sourdough bread for dipping.
- Enjoy!
Tags: Escape To Shape, Healthy, Napa Valley, Recipes, The Single Gourmet O
Posted in California, Escape To Shape, Napa Valley, Nutrition, Recipes, The Single Gourmet Online, Wellness, Yoga Retreat | 4 Comments »
Sunday, January 10th, 2010
We are thrilled that culinary artist and raw food enthusiast Diana Stobo is joining us for our first ever weekend InnerReward’s ESCAPE to Napa Valley January 29-31, 2010. Diana is living proof that her Naked Nourishment lifestyle works- she eats for health, vibrance & beauty- and it pays off, inside & out!
Reminiscent of the classic Bloody Mary, Diana has provided this simple and delicious recipe, which is a wonderful cleansing treat for your palate and for your body. For more nutrition tips & recipes visit Diana’s site (www.dianastobo.com) or ESCAPE with us to Napa Valley, where Diana will be providing us with easy to follow, delicious & healthy raw food recipes along with nutritional tips!
Directions:
2 large tomatoes
1/2 cucumber
1 stalk of celery
1/2 cup spinach
1/4 cup parsley
2 tablespoons yellow onion, diced
2 T lemon juice, freshly squeezed juice of one lemon
pinch cayenne pepper
1/2 teaspoon sea salt, or salt to taste
1 cup purified water
Directions:
Place all ingredients in high speed blender and blend until smooth. If you like it smoother strain through a nut milk bag or strainer. Yummy!
Tags: Escape To Shape, Healthy, Napa Valley, Nutrition, Raw Food, Recipes, Yoga Retreat
Posted in Diana Stobo, Inspiration, Nutrition, Raw Food, Recipes, Uncategorized, Wellness, Yoga Retreat, fitness, travel, yoga | 2 Comments »
Tuesday, January 5th, 2010
This is another quick, easy & healthy favorite from Cartagena, although we do serve a carrot and rose petal version of this delicious soup in Marrakech. Noted for its unique flavor and antioxidant properties, the ginger in this recipe meshes well with the sweetness of the carrots and ads flavorful kick!
You can prepare a large batch of this soup – freeze & reheat on the stove top when ready to eat!
Ingredients:
1 tbsp. olive oil
2 pounds carrots, peeled and sliced
½ large onion, chopped
2 garlic cloves, minced
1 small ginger root, peeled and minced
2 cups water or low-sodium chicken broth
2 tbsp. of brown sugar
Toasted pumpkin seeds for garnish
Directions:
1. Steam the carrots in a large pot until tender for 25 to 30 minutes.
2. Remove from the heat and let cool for 10 minutes.
3. While the carrots cook, heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger, stirring frequently for 6 to 8 minutes, or until everything is soft but not browned.
4. Transfer the carrots to a food processor or blender and add the garlic-ginger mixture. Blend for two to three minutes until smooth.
5. Return to the large saucepan and add 2 tablespoons of brown sugar to sweeten to taste.
6. Top with toasted pumpkin seeds.
7. Serve immediately & Enjoy!
Tags: Colombia, Healthy, Nutrition, Nutritious, Recipes
Posted in Cartagena, Colombia, Nutrition, Recipes | 5 Comments »
Thursday, December 24th, 2009
This healthy twist on an American classic was the hit of our healthy Thanksgiving dinner in Cartagena, Colombia. Not only is it delicious, but it is also incredibly easy. Impress your family & friends with the fantastic flavor- they wont miss the fat!
Pumpkin isn’t just tasty, it also provides a number of health benefits. Pumpkin contains dietary fiber, antioxidants, lots of vitamins- including C and A, Omega-3 fatty acids, folate, potassium, and manganese, all at just 79 calories per cup. As such, pumpkin is a great choice for healthy cooking and baking.
Preperation time:5-10 minutes
Cooking time: 60-75 minutes
Makes: two 9-inch pumpkin pies
Ingredients:
- 2 9-inch unbaked pie shells (we made our own
- 2 standard (398 ml) cans pumpkin
- 6 large eggs (equivalent to 7 medium eggs or 8 small)
- 1 cup skim milk
- 1 cup raw organic cane sugar
- 4 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Directions:
- Preheat oven to 425 Fahrenheit
- If pie shells have just come out of the freezer, warm them in the oven for a couple of minutes, just until warm to the touch.*
- Beat eggs lightly with a whisk.
- Add all other ingredients and beat until smooth.
- Pour into pie shells.
- Bake 15 minutes and then reduce temperature to 350 Fahrenheit and bake for another 45-60 minutes.
- Test for doneness with toothpick starting at approximately 45 minutes after lowering the oven temperature, and every 5 minutes thereafter. The toothpick should come out clean or nearly clean when the pies are done.
- Enjoy!
* We prepared our own healthy pie shells with water, wheat flour & salt. They are not that flavorful, but are perfect for letting the pumpkin & seasonings shine! You can also purchase pre-made shells at your local store.
Tags: Healthy, Nutrition, Recipes
Posted in Cartagena, Nutrition, Recipes | 5 Comments »
Friday, December 11th, 2009
The Single Gourmet Online has provided us with a simple, tasty & refreshing treat- Pineapple Batito! A batido is a traditional Latin American blended drink made with fresh fruit, milk and ice. If desired, yogurt can be substituted for the milk for a thicker consistency. If you are lactose intolerant, try rice, soy or almond milk instead for a satisfying yet healthy treat! Batito’s can be prepared using any fresh fruit- and as always, the more local the fruit, the better for the environment!
INGREDIENTS (one serving):
1 cup fresh pineapple, cut into chunks
1 cup ice
1/2 cup low-fat milk
1 teaspoon honey, agave or sugar- optional as the pineapple is a sweet source in and of itself!
DIRECTIONS:
In a blender, combine pineapple and ice.
Add milk (and honey, agave or sugar if using) and purée until smooth.
Serve immediately.
Enjoy!
Tags: Healthy, Nutrition, Recipes, The Single Gourmet Online
Posted in Nutrition, Recipes | 8 Comments »
Wednesday, December 2nd, 2009
At long last, the Escape To Shape – Zihuatanejo recipes many of your have been waiting for. Not only easy to prepare- good for you, too! Enjoy the authentic flavors of Mexico at home…
Remember, that the more fresh & local the product, the more flavorful!
PICO DE GALLO (MEXICAN SALSA)
INGREDIENTS (Makes 1 cup, serves 5 people):
- 1 kg tomatoes
- 1/4 kg. Green Chile
- 1/2 kg. White Onion
- 1/4 kg Cilantro (optional)
- Fresh Lime
- Sea Salt
DIRECTIONS:
- Chop the tomatoes, onion, chili peppers and cilantro very well- MIX TOGETHER
- Add lots of fresh lime
- Add sea salt to taste
- Enjoy!!!
SOPA DE LIMON (LIME SOUP)
INGREDIENTS:
- 300 grams Chicken Breast
- 1 clove of Garlic
- A pinch of dry oregano
- A small branch of Cilantro
- Sea Salt to taste
- ¼ kg. White Onion
- 5 grams Serrano Chile
- 200 grams Red Tomato
- Olive Oil
- 2 Lime
- 2 Teaspoons of Chicken stock
- 2 Avocados
- Corn Tortillas
DIRECTIONS:
1. Clean & de-skin chicken breasts
2. Boil chicken with garlic, oregano, cilantro and salt in 2 liters of water
3. Chop onions, Serrano chile, and tomatoes and lightly sautee in olive oil until the onions are transparent.
4. Add sauteed contents to boiling chicken
5. Add Fresh lime juice and chicken broth to the boiling chicken breast and continue to boil for ten or so minutes, until the breast is thoroughly cooked.
6. While the chicken continues to boil, place corn tortillas on a baking sheet. Sprinkle with a tiny bit of water and then bake for 5 minutes on 400 until crispy. Keep an eye on the oven, as the tortillas may need a bit more time, depending upon your oven strength/altitude.
7. Remove chicken breast from boiling water and shred. Place shredded chicken back into the boiling soup.
8. Ladle into individual bowls and garnish with sliced avocado and a generous portion of baked tortilla piece on top
9. Enjoy!
GRILLED VEGETABLES
INGREDIENTS:
- Eggplant
- Zucchini
- Tomato
- Onion
- Bell Pepper
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
DIRECTIONS:
1. Slice Vegetables in thin slices
2. Add Salt and Pepper
3. Let sliced vegetables sit for ten minutes so they soften
4. Grill both sides
5. Sprinkle with olive oil and balsamic vinegar on each side as they grill
6. Enjoy!
GUACAMOLE
INGREDIENTS:
- Avocado- Use 1 avocado per 3 people
- Chile habanero or chile sarrano (depending upon spicy you like your guacamole!)
- Tomato
- Garlic
- White Vinegar
- Lime
- Sea Salt
- Pepper
DIRECTIONS:
1. Roast Chile with Garlic and either mash with a mortar & pestle or chopped
2. Mash Avocado with mortar & pestle or with a fork
3. Add diced tomatoes (even better- add PICO DE GALLO, see recipe above)
4. Mix everything together
5. Add a splash of vinegar
6. Add lots of fresh squeezed lime
7. Add sea salt
8. Mix again- add more chili and/or pepper to taste
9. Enjoy!
If there are any others you would like, just ask!
Tags: Healthy, Mexico, Nutrition, Recipes
Posted in Mexico, Nutrition, Recipes, travel | 5 Comments »
Monday, November 9th, 2009
The Single Gourmet Online (www.thesinglegourmetonline.com) has provided us with another quick & easy healthy recipe, inspired by the fresh, organic produce found throughout the local markets in Zihuatanejo, Mexico. Roasted tomatillo salsa is a healthy (& authentically Mexican!) way to liven up a variety of dishes- including baked fish such as cod, sea bass or haddock and grilled chicken, quesadillas or enchiladas. Tomatillos are a good source of fiber, Vitamin C, Vitamin K, Iron and Magnesium.
INGREDIENTS (Makes 1 cup):
2 tomatillos
1 poblano pepper, cut into quarters
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/4 medium white onion, diced
1 small clove garlic, minced
1/2 jalapeño, seeded and diced
1/4 cup roughly chopped fresh cilantro
1/4 cup water
DIRECTIONS
1. Preheat oven to 425°F.
2. Remove papery outer layer from tomatillos and rinse under warm water. Cut into quarters and place on a baking sheet along with poblano pepper. Drizzle with 1 tablespoon oil and season with salt and pepper. Gently toss to evenly coat. Roast for about 15 minutes, until vegetables are softened.
3. Meanwhile, in a medium sauté pan, heat remaining 1 tablespoon oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another 1-2 minutes. Transfer to a blender along with roasted tomatillos and poblano (and the juices from the pan), jalapeño, cilantro and water. Slowly pulse until mixture is just combined and still a bit chunky.
4. Enjoy!
Tags: Healthy, Nutrition, Recipes, The Single Gourmet Online
Posted in Nutrition, Recipes | 3 Comments »
Sunday, October 25th, 2009
Inspired by the fresh, organic produce found throughout Zihuatanejo, Mexico The Single Gourmet Online (www.thesinglegourmetonline.com), which is known for providing simple and delicious recipes for one, has provided us with a simple, healthy and delicious jicama and cucumber salad recipe. The lime and sugar provide a perfect balance to the jalapeno and cilantro, which give this recipe a wonderful Mexican flare. Additionally, jicama, often referred to as the Mexican potato, is low in sodium, high in potassium, fiber and vitamin C. It is crisp and refreshing and adds a flavourful texture to this refreshing salad. Enjoy!
JICAMA AND CUCUMBER SALAD
Jicama is a root vegetable commonly found in many specialty markets. Peel jicama with a sharp paring knife rather than a vegetable peeler as it will be easier to get through the thin brown skin as well as the tough layer just below it.
Lime-Cilantro Vinaigrette
1/4 jalapeño, seeded and finely minced
3 tablespoons finely minced fresh cilantro
Juice from 1 lime
Zest from 1/2 lime
2 tablespoons vegetable oil
Salt, to taste
Pinch sugar
2 ounces arugula
1/4 jicama, cut into matchsticks (approx. 2-inches long)
1/4 English cucumber, peeled and cut into matchsticks (approx. 2-inches long)
1. In a small bowl, combine ingredients for vinaigrette.
2. In a medium bowl, toss arugula with enough vinaigrette to lightly coat, reserving 2 tablespoons. Transfer arugula to a serving plate and top with jicama and cucumber. Pour remaining vinaigrette over top and serve immediately.
Serves 1.
Tags: health, Nutriton, quick & easy, Recipes, The Single Gourmet Online
Posted in Nutrition, Recipes | 2 Comments »
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