Mixed Up Mango Bean Wraps 2 sweet bell peppers (diced) 1 small sweet onion (diced) 1 15 oz cans black beans (rinsed and drained well) 2 mangos (diced) 1 lime (juiced) 1/2 cup chopped fresh cilantro leaves 1 ripe avocado (pitted, peeled, diced) 4 medium size healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever … Read more
Fajita Seasoning 1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon white sugar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin Mix all ingredients together in a small bowl. Spices Mexican
Tomato Avocado Guacamole 4 ripe avocados (seed and skin removed) 2 Tbsp fresh lemon juice 1 garlic clove (grated) 1 Roma tomato (finely diced) 1/4 cup finely chopped onion dash ground cumin dash hot pepper sauce salt and pepper to taste Mash avocado in a bowl with a fork. Add remaining ingredients and stir well. … Read more
Mexican Jicama Sticks 1 medium size jicama 3 Tbsp fresh lime juice 1/4 tsp chili powder 1/4 tsp sea salt Peel the jicama then cut into french fry size strips. Place jicama in bowl and sprinkle with lime juice and chili powder and toss lightly. Add salt, toss again. Chill or serve immediately. Side Mexican … Read more
Lamb Kabobs 2 pounds boneless lamb 1 cup yogurt 1/4 cup lemon juice salt to taste **FOR PASTE** 1 cup coriander leaves 1 cup mint leaves 3 green chiles 1 ” ginger piece 10 garlic flakes 12 grams raw papaya Combine all ingredients for paste and mix well. Add Lamb, yogurt, lemon juice and salt … Read more
Cantaloupe Orange Slushie 1 medium size ripe cantaloupe 2 1/2 cups real orange juice 4 ice cubes sugar or honey to taste Clean and dice the cantaloupe, and put in blender with orange juice and ice cubes. Blend until smooth and frothy. Taste and add sugar if desired. Pour into glasses and serve immediately. Drink … Read more
Red Bell Pepper Jicama Slaw 2 large limes (juiced) 1/4 tsp hot pepper sauce 1 Tbsp brown sugar 1/2 cup olive oil salt and pepper 1 jicama (peeled and cut into very thin strips) 1 red bell pepper (cleaned and cut into very thin strips) 1 green onion (chopped) Whisk together the lime juice, hot … Read more
Simply Yummy Yuca 1 lb yuca (peeled) cooking oil Add water to a stock pot and bring Yuca to a boil. Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender. Preheat your oven to 350F degrees. When yuca is tender. Cut yuca into thin wedges, removing inner core. Generously … Read more
Healthy Home-Baked Tortilla Chips 8 – 6 inch corn tortillas olive oil cooking spray sea salt to taste Preheat oven to 375° F Cut tortillas in to quarters Spray tortillas lightly with cooking oil on both sides. On cookie sheet bake tortillas for 15 minutes, turning 1/2 way through time. Makes 32 chips Snack Mexican … Read more
Tomatillo Salsa 18 tomatillos – husked and chopped 1 small sweet onion – diced 1/2 cup cilantro leaves – minced 2 Tablespoons 1/4 tsp sea salt pinch sugar 2 jalapeno peppers – cleaned (out seeds and minced) Mix all ingredients in a bowl and stir well. Cover and refrigerate for an hour. Store in covered … Read more
Pineapple Jicama Slushie 1 can pineapple chunks in natural juices – undrained 1/2 cup jicama (peeled and diced) 2 cups fresh orange juice 4 ice cubes Put pineapple with juice, jicama, orange juice, and ice in a food processor and puree until smooth. Pour into glasses and serve. Drinks Mexican
Skillet Cilantro Shrimp Verde 1/4 cup butter 2 Tbsp olive oil 1 to 2 lbs fresh (cleaned shrimp) 2 cups salsa verde 1 cup fresh cilantro (chopped fine) fresh lemon juice brown rice optional In large skillet over medium heat, add butter and olive oil – when hot, add the shrimp. Cook just 1 minute, … Read more