Archive for May, 2010


May 23, 2010

My lovely friend, Annie recently wrote a post on sprouting and inspired me to grow my own. It is so easy! You can sprout just but anything; sunflower seeds, mung beans, lentils…you get the point. But why sprouts? They are the most enzyme rich food on the planet. With out enzymes, the aging of our body accelerates and our body begins to function less properly. Apparently, sprouts have up to 100 times more enzymes than a fruit or vegetable and are full of vitamins. Here are the steps I followed:

Choose your sprout. I decided to sprout mung beans.

Next, rinse.

Soak in water, 8-12 hours.

Using a cheese cloth and mason jar lid, I secured the mung beans. I tilted the jar upside down at an angle and kept it in a darkish corner in our pantry. Each night before I went to bed and each morning when I woke up, I rinsed the seeds. Because I had a mesh lid, I could fill and drain the jar with water. I repeated this exercise twice a day for 3 full days. Here they are! If you look at the above photo, you will see how just a small amount of seeds, filled my jar.

Nothing like waking up with some toast, almond butter, honey and fresh, home-grown sprouts! Enjoy!


dragon’s blood, grape fruit seed extract and cinnamon, oh my!

May 17, 2010

What on earth could I possibly be talking about right? Well folks, I’m talking about your digestive system here. While I happen to be living in a 3rd world country, I have to admit, it’s a pretty plush life…that is…until you take a little trip. OK, the trip (future blog posting) was pretty plush, however you can’t always expect your food to be entirely safe for your digestive system. Do you get where I am going with this? As a credentialed public health worker, one of the key principle’s you learn is: prevention is key! I have traveled to some pretty remote and according to some, dangerous places on this globe and have never gotten sick. That is, until Latin America. I take full responsibility.

The best preventative measure you can take is washing your hands through out the day, before each meal and first thing when you walk in the door to your abode. The other best thing you can do is use GSE aka, grapefruit seed extract.

This stuff is amazing and kills bacteria like nobody’s business. You can purchase this glorious stuff at almost any health food store. While traveling, take a few drops in the morning and evening with a bit of water. Any questionable foods you may have eaten will no longer be an issue. Wash your veggies with just a few drops in the water and you can be rest assured that most or all of the bacteria is gone. When I recently took a trip through the jungles of Guatemala and Belize one would think that I would naturally bring my GSE right? Wrong! Was it a mistake? YES! Am I suffering? YES!

Two remedies that I have on hand work miracles. Dragon’s Blood (the Chinese herb, Xue Jie) and Cinnamon. If you ever find yourself running to the bathroom often, take cinnamon. It doesn’t matter how. Just take it! I like to have it in a cup of boiled water with a little honey. The results are practically instant!

Last night I took cinnamon and today, I am drinking Dragon’s Blood (Xue Jei). Dragon’s blood is wonderful for digestive problems and topically it can be used as an astringent.

You can buy it in a powder form from any Chinese herb store or acupuncturist. Pour some hot water over it and mix it well. It doesn’t taste too bad either.

So, speaking of all of this digestive stuff…I will be starting a cleanse in the next few days. Very excited about this. More to come!

The best salmon recipe ever!!!

May 6, 2010

I hope I don’t get in trouble for sharing this one! I needed to take a quick trip back to the states (hence the 12 day absence from my blog) and wanted to make a special dinner for the man since he wouldn’t be joining me. So I thought I would make a good ol’ fashioned, California style dinner. We have a few specialty stores in Antigua (quite expensive though) and after digging through the freezer section, I found salmon and it actually looked decent. The sauce in the recipe is what makes it SO good. Think, Simon and Garfunkel. Gather a lot parsley, sage, rosemary and thyme. Chop it up and add loads of chopped garlic. What you see below is the amount I use for 2 people (I was not kidding when I said gather a lot!).

Next gather your sauces: balsamic, soy sauce, olive oil, sesame and worcestershire sauce. As usual, I don’t have exact measurements but I tend to use less soy sauce and worcestershire sauce.

OK! Mix the sauces and the chopped herbs together and just smell the aromas (take a bite if you like):

Pour this delicious mixture over your salmon and let it marinate for as long as you have the patience for (I have gone as short as 30 minutes and over night).

Now, we don’t have a bbq, but if you do, it’s so much better bbq’d in a foil boat. I only have an oven that goes no higher than 250F (what the heck is that about?) so I had a slow cooking session with my salmon. If you have normal oven, pre-heat to 350 and place fish inside for 8 minutes. Next, turn it up to a broil and let it give the top of that salmon a nice dose of heat for about 4 minutes (keep you eye on it). Pull it out and voila! A future post will include the pasta recipe you see photographed behind the salmon.

Feliz Cinco de Mayo!

May 5, 2010

It’s Cinco de Mayo! It’s getting close to that time of year where weekends will slowly start to fill up with bbq’s and sunny day gatherings. We had a particularly nice day here in Antigua and the man of the house decided it was high time he pulled out his margarita skills and useĀ  our gifted bottle of Gusano Rojo (yes, that is a worm at the bottom of the bottle of mezcal). The key to a good margarita you ask? Keep it simple and with some quality tequila. In our home, we try to use as many fresh ingredients as possible and this goes for drinks as well.

This recipe will make about 4 drinks. Just play around with the quantities until you get your desired taste. First, gather some limes and oranges for a nice, fresh squeeze. If you ‘stick a fork in it’ (what a great phrase for a recipe) while squeezing, you will get the most juice out of your citrus fruits.

In a blender, add ice, lime juice, orange juice and taquilla (some people might add sugar). Wet the rim of the glass and dip into a bowl of nice sea salt.

Pour in your blended (and somewhat chunky) mixture and voila! It’s that simple.