Mexican Recipe – Mexicali Blues Cafe http://mexicalibluescafe.com/ Fri, 14 Jan 2022 06:34:01 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://mexicalibluescafe.com/wp-content/uploads/2021/06/icon-2-150x150.png Mexican Recipe – Mexicali Blues Cafe http://mexicalibluescafe.com/ 32 32 Nutritionist shares her recipe for healthy breakfast burritos https://mexicalibluescafe.com/nutritionist-shares-her-recipe-for-healthy-breakfast-burritos/ Thu, 13 Jan 2022 23:47:10 +0000 https://mexicalibluescafe.com/nutritionist-shares-her-recipe-for-healthy-breakfast-burritos/ A guilt-free Mexican feast: Nutritionist shares her recipe for healthy breakfast burritos – with guacamole and creamy eggs A nutritionist shares a breakfast burrito recipe that will help jump-start your day Rebecca Gawthorne says her low GI burrito will “give you energy” Low GI Foods May Help Cure Food Cravings, Reduce Acne, Burn Fat and […]]]>

A guilt-free Mexican feast: Nutritionist shares her recipe for healthy breakfast burritos – with guacamole and creamy eggs

  • A nutritionist shares a breakfast burrito recipe that will help jump-start your day
  • Rebecca Gawthorne says her low GI burrito will “give you energy”
  • Low GI Foods May Help Cure Food Cravings, Reduce Acne, Burn Fat and More
  • ‘That looks amazing! So yum with such healthy ingredients too,” one user said.










A nutritionist has shared her recipe for low GI breakfast burritos that will help you start your day in a healthy and tasty way.

Sydney resident Rebecca Gawthorne, who goes by ‘Nourish Naturally’, says her low GI recipe is a ‘great breakfast option’ and ‘will provide you with sustained energy’.

Rebecca starts the recipe by first heating a tablespoon of extra virgin olive oil in a frying pan over medium heat.

A nutritionist has shared her recipe for low GI breakfast burritos that will help jumpstart your day, she starts by cooking onions, mushrooms, beans, an egg or tofu in a skillet

She then adds half a finely diced brown onion to the pan and sauté for three minutes.

Next, she adds half a cup of sliced ​​button mushrooms, a quarter cup of refried beans, and either a large beaten egg or 50 grams of firm tofu to the pan.

She cooks this for another five minutes, “stirring” the egg or tofu as she goes with a fork.

In a small bowl, she then mashes half an avocado and mixes in lime juice, four diced cherry tomatoes and either half a cup of finely chopped parsley or cilantro, then she assembles her delicious wrap

In a small bowl, she then mashes half an avocado and mixes in lime juice, four diced cherry tomatoes and either half a cup of finely chopped parsley or cilantro, then she assembles her delicious wrap

Near the end of cooking, Rebecca adds a cup of baby spinach and sets aside the burrito mix.

In a small bowl, she mashes half an avocado and mixes in lime juice, four diced cherry tomatoes and half a cup of finely chopped parsley or cilantro.

Finally, Rebecca spreads her low GI wraps and spreads a generous amount of the avocado mixture, tops it with the bean mixture, wraps it up and enjoys.

Rebecca Gawthorne [pictured], whose name is

Rebecca Gawthorne [pictured], which calls itself “Nourish Naturally,” says its low-GI recipe is a “great breakfast option” and will “provide you with long-lasting energy.”

Breakfast Burrito Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1/2 brown onion, finely chopped
  • 1/2 cup button mushrooms, sliced
  • 1/4 can (100g) refried beans
  • 1 large egg, lightly beaten / 50g crumbled firm tofu
  • 1 cup baby spinach, shredded
  • 1/2 Avocado
  • Juice of 1/2 small lime
  • 4 cherry tomatoes, diced
  • 1/2 cup fresh parsley or cilantro, finely chopped
  • 2 low GI body wraps

The Sydney-based nutritionist shared that eating low GI foods can help cure cravings, reduce acne, improve cholesterol levels, burn fat and more.

Rebecca wowed her followers with the simple breakfast recipe and commented on how good the burrito was.

‘That looks amazing! So yum with such healthy ingredients too,” one woman commented.

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New BBQ Restaurants Open as Tulsa Becomes a BBQ Hotspot | To eat https://mexicalibluescafe.com/new-bbq-restaurants-open-as-tulsa-becomes-a-bbq-hotspot-to-eat/ Wed, 12 Jan 2022 06:00:00 +0000 https://mexicalibluescafe.com/new-bbq-restaurants-open-as-tulsa-becomes-a-bbq-hotspot-to-eat/ Radish, 1730 S. Boston Ave. : “Midwesterranean” cuisine which brings an Okie touch to Mediterranean cuisine. Superb roast chicken, pita sandwiches and mezze treats. Pictured: Mediterranean Cobb Salad can be topped with roast chicken, falafel, or gyroscopic meat. 918 Maples Café & Caterer, 8151 E. 21st St.: Excellent birria tacos top a varied menu at […]]]>

Radish, 1730 S. Boston Ave. : “Midwesterranean” cuisine which brings an Okie touch to Mediterranean cuisine. Superb roast chicken, pita sandwiches and mezze treats. Pictured: Mediterranean Cobb Salad can be topped with roast chicken, falafel, or gyroscopic meat.

918 Maples Café & Caterer, 8151 E. 21st St.: Excellent birria tacos top a varied menu at this small restaurant.

Cherry street food, 111 W. Fifth St.: Relocated from its original 15th Street location, the new Cherry Street Kitchen offers an expanded menu as well as full bar service.

Coffee break of the day, 8178 S. Lewis Ave. : Fans of the old First Watch will find most of their favorites, as well as a few new additions, at this breakfast and lunch restaurant.

Pizza Brick Bros., 2 W. Dawes Ave., Bixby: Quality ingredients, unique combinations and a brick oven make this excellent pizza, well worth the trip south.

Heritage Juice, 108 S. Detroit Ave. : Healthy libations are the star here, but the lunch menu is full of vegan options.

Mexican Fresh Calaca, 6902 S. Lewis Avenue; 3202 S. Sheridan Road: California-style Mexican cuisine – rice and beans are good enough to order on their own.

Gambill’s wines and coffees, 1102 S. Lewis Ave. : Spanish-style tapas and coffee preparations, as well as local, national and international wines.

Curd & Whey, 1124 S. Lewis Ave. : Chef Faith Walker describes what she does as “sophisticated comfort food,” with dishes like Very Berry Salad and Cali Girl ($ 13) with fresh avocado, candied bacon and a tangy ranch ; garnish with good fries.

Salt & Vinegar, 1124 S. Lewis Ave. : Few places are recommended for their Brussels sprouts, but few places prepare them the way Salt & Vinegar do, frying and seasoning them to make a sweet and tangy treat. The rest of the menu is also very good.

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Man Crosses Santa Fe on Bike for 15,000 Mile Trip to See US Capitals | Adventure https://mexicalibluescafe.com/man-crosses-santa-fe-on-bike-for-15000-mile-trip-to-see-us-capitals-adventure/ Mon, 10 Jan 2022 05:45:00 +0000 https://mexicalibluescafe.com/man-crosses-santa-fe-on-bike-for-15000-mile-trip-to-see-us-capitals-adventure/ Bob Barnes has spent the past few years commuting with other people to where they needed to go as an Uber driver in Syracuse, NY. On August 1, he left for a walk on his own. The magnitude of the journey is hard to comprehend, and it is an experience he will never forget. The […]]]>

Bob Barnes has spent the past few years commuting with other people to where they needed to go as an Uber driver in Syracuse, NY. On August 1, he left for a walk on his own.

The magnitude of the journey is hard to comprehend, and it is an experience he will never forget.

The affable and tenacious 52-year-old man is in the middle of a cycling odyssey of more than 15,000 miles to visit every state capital, as well as the United States Capitol in Washington, DC, in every 12 months. He calls the trek the “Great American Triple Switchback” because it will take it across the country not once but three times.

If he completes the trip, he will have traveled a distance greater than half the circumference of the Earth.

Barnes cycled to the Santa Fe Roundhouse on Friday, day 160 of his trip, to mark his 25th capital. He’s ridden over 7,000 miles so far, averaging 40 to 50 miles a day, and he’s showing no signs of slacking off as he races into Austin, TX on top of his trusty bike that ‘he affectionately calls Seabiscuit 2.

“I feel great, I feel strong and I always get stronger as I progress,” said Barnes, who said he has lost 27 pounds since starting the race.

Barnes began his journey in Syracuse and marked the northeastern capitals before moving down the east coast to North Carolina, then slicing west through the center of the country.

He visited California, including a ride along the Pacific Coast on beautiful California State Route 1, and visited Tijuana, Mexico, for fun. Now he is returning to the east to chain the capitals of the southern states. When it reaches Florida it will head north to Ohio and make its final westerly turn through the northern states of the Lower 48.

To top it off, he will travel from Olympia, Washington, to Prince Rupert, British Columbia, where in July he plans to take a ferry to Juneau, Ala .; there is no way to reach Juneau by road. Finally, he hopes to fly to Hawaii, cycle to the capital city of Honolulu, and take some much-needed time to rest and relax on the beach.

Barnes hadn’t seen large swathes of America until this monumental adventure. Everything is fresh in his eyes, and the promise of new discoveries to come prompts him to take on the challenges of rough climbs, flat tires or tired legs.

“Every day is like the first day of vacation. It’s new and exciting every day, ”said Barnes.

“That’s all you think it would be. You get on your bike and just ride; it’s like a big neighborhood. But it also shrinks the country because now you know more. “

Peanut butter sandwiches, canned soup, morning coffee, and donuts help Barnes get through his days. At night, he takes out his tent and his sleeping bag from the small trailer that he pulls behind his bike and sets up camp.

He only spent nine nights in a hotel, staying indoors to avoid dangerous conditions. For the past two weeks, he encountered a snowstorm heading for Flagstaff and had to hol up in Gallup to wait for a winter storm warning.

Much of Barnes’ trip was funded by crowdfunding. He raised almost $ 5,000 through donations to a GoFundMe campaign. The money is mainly used for food, water, bicycle repairs, campsites and other expenses. He hopes that there will also be enough for this flight to Hawaii to cap off his trip.

In return, Barnes provides updates on his progress three times a day through his Bibbery Travels Facebook page (Bibbery is a nickname he chose in college). The messages include photos of what he saw and descriptions of his encounters.

He powers his phone and lights using a solar panel that he carries above his trailer.

Barnes has built a modest but active following of over 1,200 people on his Facebook page. Most of his posts receive multiple comments that include words of encouragement, questions, or remarks about what he has shared. He replies to many of them regularly.

He said the interactions made him feel like he had a group of hundreds of people traveling with him, which gave him a boost of motivation.

While pedaling on the sidewalk, he also received “overwhelming” support.

“Everywhere you go in the country it will be the same but different,” Barnes said. “People are people; I think everyone is nice. There are different cultures and different ways of life, but everyone is human.

Truck drivers have been especially considerate when he rides on the shoulders of the highways. He had two cases where a truck driver stopped in front of him to give him water as he passed.

Barnes also tries to give back as much as he can. He donates blood every 60 days and volunteers during the holidays. He spent Thanksgiving at an American Legion dinner in Salinas, Calif., And Christmas at a Salvation Army dinner in Phoenix.

“I’m a big fan of paying up and giving back,” he said. “I like to do what I can do with what I have. I have no money, but I can do something else.

It’s weird to hear him say it, given what he’s doing right now, but Barnes says he’s underperforming. He said he had a few small cleaning companies in his twenties and thirties, and now he drives Uber to pay the bills.

“I hate to say it, but I haven’t done anything exciting, work-related, in my life,” Barnes said.

Outside of work, however, he has always been active and goal-oriented.

Barnes said he had completed 15 full marathons, and three years ago he did a 5,800-mile bike tour through the northern part of the country.

This trip is by far his biggest challenge to date and his most fulfilling.

He learned a lot about the country – so it can snow heavily in Arizona and New Mexico – and a lot about himself.

“I’m stronger than I thought I was,” Barnes said. “I love who I am, if that doesn’t sound too arrogant. And I can do more than I thought I could.

Barnes said he was going to have a problem at the end of this trip. What do you do after living on the road for a year and completing the adventure of a lifetime?

“I have to prepare for the end and either come up with something else or just learn to relax a bit,” Barnes said. “Life is going to be like a wave hitting me from behind.”

Fortunately, he still has at least 8,000 miles before he has to face this reality. He may spend some of that time thinking about what’s to come next, but most of the time he says he’ll be focusing on the present and the remarkable journey he’s on.

He hopes his story inspires others to take the plunge and pursue their dreams too, while they still can physically.

“A lot of people are talking about it, but they don’t,” Barnes said. “People have to do it. “


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Endangered Mexican Gray Wolf Found Dead in Northern Arizona | Arizona News https://mexicalibluescafe.com/endangered-mexican-gray-wolf-found-dead-in-northern-arizona-arizona-news/ Fri, 07 Jan 2022 22:33:00 +0000 https://mexicalibluescafe.com/endangered-mexican-gray-wolf-found-dead-in-northern-arizona-arizona-news/ FLAGSTAFF, Arizona (AP) – An endangered Mexican gray wolf that roamed northern Arizona has been found dead, federal officials confirmed on Friday. The US Fish and Wildlife Service said the male wolf was killed last weekend. Authorities said the incident was under investigation and declined to release any further information. Environmentalists were dismayed by the […]]]>

FLAGSTAFF, Arizona (AP) – An endangered Mexican gray wolf that roamed northern Arizona has been found dead, federal officials confirmed on Friday.

The US Fish and Wildlife Service said the male wolf was killed last weekend. Authorities said the incident was under investigation and declined to release any further information.

Environmentalists were dismayed by the discovery, saying the wolf known as Anubis gave them hope that Mexican gray wolves would return to the area.

“It’s tragic that Anubis was killed and many of us mourn his loss, but despite this heinous crime, it’s also deep confirmation that northern Arizona should be part of the recovery effort. wolves, “Greta Anderson, deputy director of the Western Watersheds Project, said in a statement.

The wolf had returned to the Flagstaff area at the end of October. In August, Arizona wildlife officials moved it about 200 miles southeast within the wolf recovery zone established by federal officials. Interstate 40 marks the northern limit of the recovery area.

Political cartoons

As part of a 2017 recovery plan, the Arizona Game and Fish Department is required to work with the Fish and Wildlife Service to capture and release any wolves that venture north of the highway.

Federal officials are rewriting regulations in response to lawsuits filed by environmentalists.

Environmentalists often describe borders as arbitrary and political. They argue that Mexican gray wolves belong to the Coconino and Kaibab National Forests of northern Arizona and the Grand Canyon where they have plenty to eat and room to roam.

However, ranchers and some leaders in rural communities in parts of Arizona and New Mexico are concerned that wolves are killing livestock. They say wildlife managers have yet to fix the problem. This is despite efforts to set up diversionary food caches and use horsemen and other means to scare off predators from livestock.

The rarest gray wolf subspecies in North America, the Mexican wolf was listed as endangered in 1976 after being pushed to the brink of extinction.

The population has grown since the first wolves were released in 1998 as part of a reintroduction program. The last annual census found about 186 Mexican wolves in the wild in New Mexico and Arizona, a 14% increase from the previous census.

Copyright 2022 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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La Fogata, a longtime Mexican restaurant in San Antonio, opens new location near Alamo Heights https://mexicalibluescafe.com/la-fogata-a-longtime-mexican-restaurant-in-san-antonio-opens-new-location-near-alamo-heights/ Thu, 06 Jan 2022 21:54:54 +0000 https://mexicalibluescafe.com/la-fogata-a-longtime-mexican-restaurant-in-san-antonio-opens-new-location-near-alamo-heights/ Paul Etienne, Personal editor January 6, 2022Update: January 6, 2022 3:45 p.m. 1of6 La Fogata Cantina opened in Nosh’s former home at 1133 Austin Highway near Alamo Heights La Fogata CantinaShow moreShow less 2of6 Tacos discada with pork, steak and chorizo ​​on handmade flour tortillas from La Fogata on Vance Jackson Road Mike Sutter / […]]]>

Photo by Paul Étienne

Fans of margaritas and Mexican food have something to celebrate this week. Popular San Antonio restaurant La Fogata has opened a third location dubbed La Fogata Cantina on Austin Highway near Alamo Heights.

La Fogata Cantina took over the old house of Nosh, which occupied the floor under Silo Alamo Heights. Both properties closed at the start of the pandemic. Patrick Richardson, owner of Silo and La Fogata, said he hopes to reopen Silo later this month or early February.

The new location of La Fogata can accommodate 150 guests inside and 100 others outside on a large patio. Richardson said the restaurant will serve the same basic menu of Mexican favorites and margaritas as existing La Fogata properties on Vance Jackson Road and in the Dominion Ridge Mall.

La Fogata Cantina, 1133 Austin Highway, 210-824-7456, lafogata.com, Facebook: @lafogata. Hours: 11 a.m. to 10 p.m. Thursday to Sunday

pstephen@express-news.net | Twitter: @pjbites | Instagram: @pjstephen


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This sweet treat is in the center of Dia de los Reyes Magos https://mexicalibluescafe.com/this-sweet-treat-is-in-the-center-of-dia-de-los-reyes-magos/ Tue, 04 Jan 2022 20:45:06 +0000 https://mexicalibluescafe.com/this-sweet-treat-is-in-the-center-of-dia-de-los-reyes-magos/ According to Father Jorge Carranza, parish vicar of St. Michael’s Catholic Church in Gainesville, the holiday symbolizes each person’s journey to Christ, just like the Magi’s own journey all those years ago. “They are important because we are also on a journey looking for the newborn king in our lives, and we are always looking […]]]>

According to Father Jorge Carranza, parish vicar of St. Michael’s Catholic Church in Gainesville, the holiday symbolizes each person’s journey to Christ, just like the Magi’s own journey all those years ago.

“They are important because we are also on a journey looking for the newborn king in our lives, and we are always looking to try and see where we can find him,” he said. “Most of the time, these three individuals remind us that there are signs that speak to us so that we can be on the way to Jesus.

Carranza explained that in the Bible, the Magi were astronomers who followed the Star of Bethlehem to visit the newborn Jesus and fulfill Old Testament prophecy. As men traveled, they were guided by their own reasoning and faith in God.

Today the holiday is celebrated by Catholics, Lutherans, Anglicans and Christians in many countries in Latin America and Europe, including Mexico, Puerto Rico, Spain, France and Italy according to Carranza.

Typical Día de los Reyes Magos celebrations resemble some Christmas traditions as children leave snacks for the Three Wise Men and hay for their camels, putting down their shoes to be filled with gifts to be discovered the next morning. Other traditions include an exchange of gifts between family and friends.

Relatives often get together to celebrate the holiday with a festive dinner, breaking bread with rosca de reyes, or “bread of kings”.

Rosca is a sweet, ring-shaped bread adorned with colorful candied cherries, red and green dried fruits, and a sweet filling commonly found on conchas, a Mexican sweet bread. Inside the bread, a small plastic doll symbolizes the baby Jesus. As the bread is sliced ​​and distributed, the person receiving the piece containing the figurine must prepare a dinner or host for the next celebration.

“It reminds us of the greatest gift we receive in life and when we have that gift we can share it,” Carranza said.


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21 people rescued from stranded aerial tram in New Mexico in New York https://mexicalibluescafe.com/21-people-rescued-from-stranded-aerial-tram-in-new-mexico-in-new-york/ Sun, 02 Jan 2022 18:27:52 +0000 https://mexicalibluescafe.com/21-people-rescued-from-stranded-aerial-tram-in-new-mexico-in-new-york/ The 21 people aboard two aerial streetcars in New Mexico were rescued after the cars stuck 85 feet in the air due to frozen cables, leaving passengers to spend the last hours of 2021 and the first of 2022 at wait for help. The incident took place at the Sandia Peak Tramway in Albuquerque as […]]]>



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The secret to my success is this spicy Mexican green juice https://mexicalibluescafe.com/the-secret-to-my-success-is-this-spicy-mexican-green-juice/ Thu, 30 Dec 2021 14:02:42 +0000 https://mexicalibluescafe.com/the-secret-to-my-success-is-this-spicy-mexican-green-juice/ When I returned from Mexico in 2016 and lived in Highland Park, a place on York Boulevard, amidst a landscape of newer settlements, became a lifeline. I would often stop at Jugos Azteca, a few doors down from El Huarache Azteca, and order a classic jugo verde, or Mexican green juice. With this simple concoction […]]]>

When I returned from Mexico in 2016 and lived in Highland Park, a place on York Boulevard, amidst a landscape of newer settlements, became a lifeline. I would often stop at Jugos Azteca, a few doors down from El Huarache Azteca, and order a classic jugo verde, or Mexican green juice.

With this simple concoction of orange juice and a selection of fruits or greens – traditionally the base has to include celery, parsley and cactus – I could immediately be transported to my old home.

In Mexico City, where I worked as a journalist between 2007 and 2015, jugo verde is an abundant presence. I got used to constant access to stalls around the corner selling freshly squeezed fruit juices – mostly pure orange juice, made with the typically fatty and sweet domestic oranges of Mexico. These stalls are most crowded in the morning, when everyday chilangos scurry for a cup of fresh orange juice to take out before heading to the office. I’ve learned that such stalls also make killer blended juices like vampiro (“vampire”) – a blood red mixture of beet, orange, and carrot – or the tangy, refreshing verde.

The shock of the antioxidant-rich ingredients would hit my brain like a mallet. I would marvel, moved, at the dexterity of my local juicers, usually a lady or an older man accompanied by a young apprentice, resuming the practice. Jugo verde not only helped relieve a hangover or fight a cold, but also seemed to help balance my digestive system, fight inflammation, and generally keep me alert and bouncy until. at lunch time.

Cold green juices made in the United States seem somehow joyless.

After a while, I noticed that the vendors were offering variations of the basic recipe. A few added loads of sugar (not ideal), or cucumber or pieces of yellow guava or pineapple. Others, I noticed, tossed in fresh mint, who offered my first aha! moment once I started trying to make the jugo verde at home. I found that mint in green juice greatly increased the flavor quotient.

With a little practice, I developed a personalized version of Mexican jugo verde that emphasizes spice and acidity: using ingredients fresh from the market, I broadened the base to include pineapple, green apple and fresh Mexican mint. Freshness was key, and it was easy to practice since I literally lived 10 steps from the entrance of a traditional market in the Colonia Juárez neighborhood (a convenience that may be one of the purest luxuries in any civilized setting). In Los Angeles, finding that most supermarket chains or Latin supermarkets were carrying my ingredients, I further refined the recipe.

Only green or yellow ingredients are allowed for this spicy jugo verde.

(Jay L. Clendenin / Los Angeles Times; Getty Images)

The final evolution of my jugo verde came at the start of the COVID-19 pandemic and lockdowns. As the rainy months of Spring 2020 wore on, one morning I doubled down on spices. I started adding a little green serrano pepper, then a few chunks of ginger, and – wow. The power of ginger and chili peppers made my nose sweat – in a good way. I came to believe that my consumption of green juices helped me keep my defenses strong and my digestive system happy while I would otherwise be stress-eating.

Now my green juice owes nothing to the cold-pressed green juice trend that has taken off here in the United States in recent years. In fact, my gut tells me the reverse could be true. Cold green juices made in the United States – the kind sold in those extremely inaccessible stores and juice markets – tend to be high in veggies that you might call tasty, like kale or broccoli. To me, these products seem somehow joyless, like green juice homework. And, as is characteristic of such trends, American cold-pressed green juices have suffered a backlash.

Yet their appeal continues. In “The Green Smoothie Bible,” Kristine Miles writes, “People who have introduced green smoothies into their diets report many health benefits, such as clearer skin, better digestion, weight loss, and weight loss. better mood. “

I agree, with the one caveat that a jugo verde contains a lot of natural sugars, so be aware of that if you are watching your sugar intake. Despite this, over the past couple of years my jugo verde has morphed into a full scale, hot as hell, grass green beauty that I swear has helped keep me fit. healthy and focused on the future on a daily basis. Now, with the New Year coming up and resolutions galore, it’s a great time to join me.

The preparation process is laborious: cutting, shaving, trimming and stripping the ingredients is messy and produces a lot of compost waste. In order to avoid missing a day, I can prepare my ingredients the day before, and I can finish, if I’m feeling particularly lazy, storing the chopped and sliced ​​components in the blender container directly in my refrigerator, retaining the OJ. until morning, when I can easily press “mix” when I get up.

About twice a week I pass a blender’s worth of my jugo verde mixture and canned up to three glasses, covered with foil or plastic wrap. This allows me to make a jackpot that lasts at least three or four days. When decanting, the mixed cactus will separate the liquid down from the lumps and fruit mass on top, which become gooey. Don’t worry: you can remix a stored glass of jugo verde by simply pouring it between two tall glasses, or giving it a fresh dose of orange juice and a quick whisk with a spoon or fork. It keeps very well.

I also learned to be flexible and creative. Depending on what’s in season or available in my Latin supermarket or in my neighborhood farmers market, I’ll add chunks of other things – as long as the fruit concerned is green or yellow, tangy or sweet, and not lettuce. . A little pear? A sprig of dill? A kiwi peeled and cut in half? Sure. The main focus here is for my sour taste receptors to really light up the moment that spicy jugo verde comes to my mind.

If you're watching your intake of natural sugars, opt for green juices from health food stores - these are high in vegetables.

Nopal or cactus paddle, a key ingredient, is sold in supermarket chains like Northgate or Numero Uno in Southern California.

(Jay L. Clendenin / Los Angeles Times)

Daniel’s Spicy Jugo Verde (Mexican green juice):

Time: 10-15 minutes of preparation for chopping and cutting. Less than 1 minute of mixing. Makes 4-5 servings.

To note: It is a sweet and sour and spicy ginger juice. If you don’t like the intensity of its flavor, you can ditch the serrano pepper and ginger. If in season or on hand, you can also add a small bunch of parsley or dill without stems; a yellow guava or guayaba (strain the juice afterwards to remove the seeds); a white, yellow or green pear; or the green fruit of prickly pear. Avoid herbs like rosemary or cilantro, lettuce, or anything else that is neither green nor yellow.

Ingredients:

3 fresh cups Orange juice, Where mandarin Where grapefruit juice
1½ cups thinly sliced, cleaned mexican nopal (cactus; about 3/4 of a paddle)
1 cup loosely packed fresh mint leaves (avoid purple leaves and stems)
1 cup loosely packed baby spinach sheets
¾ cup coarsely chopped celery
¾ cup thinly sliced cucumber (remove half of the skin into strips before slicing)
¾ cup coarsely chopped pineapple (avoid the brown parts)
of a green apple
½ cup coarsely chopped, peeled fresh Ginger
of one Serrano chili (remove the seeds for a milder juice)
Juice of 1 or 2 freshly squeezed limes, or a dash of lime juice, lime or lemon juice
ice (optional)

1. In a powerful blender, combine the orange juice, nopal, mint, spinach, celery, cucumber, pineapple, green apple, ginger and chili. Add lime juice to taste and a handful of ice cubes, if using.

2. Combine ingredients over high heat until smooth, about 30 seconds. Pour into serving glasses or divide into glass jars, cover and refrigerate for up to four days.


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Mexican restaurant Taco Chon opens second store in Minnesota in St. Cloud https://mexicalibluescafe.com/mexican-restaurant-taco-chon-opens-second-store-in-minnesota-in-st-cloud/ Tue, 28 Dec 2021 17:29:05 +0000 https://mexicalibluescafe.com/mexican-restaurant-taco-chon-opens-second-store-in-minnesota-in-st-cloud/ ST. CLOUD – Want a 20 inch fresh corn tortilla stuffed with meat, onions, cilantro and sour cream? This is a fairly specific wish, but not uncommon. At St.-Cloud’s new Mexican restaurant Taco Chon, it’s called a machete, and it’s a crowd pleaser. “People want to see the long taco on their plate,” owner Juan […]]]>

ST. CLOUD – Want a 20 inch fresh corn tortilla stuffed with meat, onions, cilantro and sour cream?

This is a fairly specific wish, but not uncommon. At St.-Cloud’s new Mexican restaurant Taco Chon, it’s called a machete, and it’s a crowd pleaser.

“People want to see the long taco on their plate,” owner Juan Ramos said.

Ramos opened his first Taco Chon in Burnsville two and a half years ago. The new St. Cloud Restaurant, located in the old Pho V location at 2956 West Division St. in the Division Place Mall, is Taco Chon’s second location.

Ramos said he was considering opening another location and noticed that the St. Cloud space was available. He visited the area, loved it, and then spent about three months reinventing it as Taco Chon.

A Birria Taco Plate specialty is ready to be served on Tuesday, December 28, 2021, at Taco Chon in St. Cloud.

“The first moment I walked in I changed everything in my head,” he said.

Ramos grew up in Jalisco, Mexico, and moved to the United States when he was 19, he said. He’s been a professional hairstylist for 16 years, but always had a place of tacos on the brain. He hopes to open a third Taco Chon location in 2022, although he doesn’t have a defined location.

Aureliano Gutierrez is preparing an order on Tuesday, December 28, 2021, at Taco Chon in Saint-Cloud.

Chimichangas (a fried burrito topped with queso) and birria tacos, made with barbacoa meat, cheese, onions, cilantro and served with a side of barbacoa sauce for dipping the tacos, are also popular in Taco Chon. again?)

All the food is prepared daily, Ramos said.

Guadalupe Romero prepares an order for a customer Tuesday, December 28, 2021, at Taco Chon in St. Cloud.

“When you get something from Taco Chon it’s sure to be made the same day,” he said. “… Every time someone comes in they’re going to have some fresh food.”

Taco Chon opened in St. Cloud on December 6 and is open daily from 10 a.m. to 9 p.m.

Sarah Kocher is the business reporter for the St. Cloud Times. Contact her at 320-255-8799 or skocher@stcloudtimes.com. Follow her on twitter @SarahAKocher.

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Mark Wright “To Compete With Joe Wicks” With His Own Line Of Healthy Food And Drink Products https://mexicalibluescafe.com/mark-wright-to-compete-with-joe-wicks-with-his-own-line-of-healthy-food-and-drink-products/ Sun, 26 Dec 2021 17:57:08 +0000 https://mexicalibluescafe.com/mark-wright-to-compete-with-joe-wicks-with-his-own-line-of-healthy-food-and-drink-products/ Mark Wright plans to compete with locked-out fitness king Joe Wicks with his own line of healthy food and drink products. The former TOWIE star, 34, has already launched a workout app called Train Wright while Joe, 36, has built a health and fitness empire around his Body Coach brand. TV presenter Mark is now […]]]>

Mark Wright plans to compete with locked-out fitness king Joe Wicks with his own line of healthy food and drink products.

The former TOWIE star, 34, has already launched a workout app called Train Wright while Joe, 36, has built a health and fitness empire around his Body Coach brand.

TV presenter Mark is now considering starting the food businesses Eat Wright and Live Wright following his reality fame.

Health boost: Mark Wright, 34, plans to compete with locked-out fitness king Joe Wicks, 36, with his own line of healthy foods and drinks

Football expert Mark has been granted legal protection for 10 years by the UK Patent and Trademark Office for his two new companies.

It plans to provide diet foods and drinks, dressings and sauces, supplements, granola bars and protein shakes, and weight loss drinks, according to The Sun.

Legal documents filed earlier this year by branded company Catalyst Global Ltd also give Mark the right to sell clothing, digital media, sportswear and exercise equipment, with the documents giving Mark the opportunity to take action against people who attempt to copy its products.

Entrepreneur: TV presenter Mark plans to start food businesses Eat Wright and Live Wright following his reality fame having already launched the Train Wright fitness app

Entrepreneur: TV presenter Mark plans to start food businesses Eat Wright and Live Wright following his reality fame having already launched the Train Wright fitness app

The news comes after Mark went under the knife to have a 4.7-inch tumor removed from his armpit two weeks ago.

Screen star Mark took to Instagram on Tuesday to announce that he was told he had no more cancer after having a benign tumor removed as doctors feared she does not become cancerous.

He shared a video of his first long walk since his surgery two weeks ago.

Wide range: it plans to provide diet food and drink, dressings and sauces, supplements, cereal bars and protein shakes, as well as diet drinks

Wide range: it plans to provide diet food and drink, dressings and sauces, supplements, cereal bars and protein shakes, as well as diet drinks

The football expert said: “I learned the other day that everything was clear, there was no cancer. It was a terribly worrying time, but it’s done, it’s a thing of the past. , let’s move on to something else.

Mark, from Essex, went on to say he felt worried and anxious about what the tumor “might have been” and said he felt “low” as he recovered.

He continued, “I had the worry and anxiety about what it might have been like, and just stay in there and recover, leaving me a little weak and not very motivated.”

Rivals?  Joe built a health and fitness empire around his Body Coach brand and became known for keeping the nation in shape with his physical education sessions during the lockdown.

Rivals? Joe built a health and fitness empire around his Body Coach brand and became known for keeping the nation in shape with his physical education sessions during the lockdown.

Mark explained that he had not been able to exercise for the past two weeks while recovering from the operation, but that he has a much “clearer” mind now that he can. again to exercise.

He then announced that he would relaunch his Train Wright fitness videos next year as Live Wright and “step up” the brand.

Writing a long caption alongside the video, Mark explained that his recent fear of health made him even more passionate about staying fit and healthy.

Fear of cancer: Earlier this month, Mark announced that he had a 12cm tumor removed from his armpit after being reassured it was a

Fear of cancer: Earlier this month, Mark announced that he had a 4-inch tumor removed from his armpit after being reassured that it was a “lump that hadn’t no need for treatment “

He wrote: “News for 2022… I recently had a little health crisis that I talked about the other week luckily everything is clear now which is amazing and I feel so lucky.

“I’m not going to lie, although it really scared me and my family, and it made me even more passionate about staying as fit and healthy as possible and hopefully help as many of you as possible to do the same. “

Announcing the relaunch, he said: “So starting in 2022 we are relaunching as Live Wright and would love you to join us on this journey.

Time to unwind: Mark and wife Michelle Keegan, 34, flew to Mexico for Christmas in the sun this week after the former TOWIE star was given the green light from cancer

Time to unwind: Mark and wife Michelle Keegan, 34, flew to Mexico for Christmas in the sun this week after the former TOWIE star was given the green light from cancer

Recovery break: The football specialist took to Instagram after landing for his break in the sun to share some photos with fans as he recovered from his operation to remove a 4.7 inch tumor

Recovery break: The football specialist took to Instagram after landing for his break in the sun to share some photos with fans as he recovered from his operation to remove a 4.7 inch tumor

“Everything that’s out there right now we’re leveling up and I can’t wait for you to see it.”

Mark is currently on vacation in Mexico with his wife actress Michelle Keegan, 34, with the couple flying out just before Christmas.

He took to Instagram this weekend to give fans a taste of his lavish break in the sun.

The former semi-professional footballer teased his supporters when he caught sight of the golden sandy beach dotted with palm trees swaying against a crystal blue sky as he walked near his hotel.

In another snap, he could be seen relaxing with a beer by the pool, while in a short video he could be seen with his feet raised as he enjoyed a trip to the sea on a boat.

Relief: Mark took to Instagram on Tuesday, announcing he was told he had no more cancer after having a benign tumor removed as doctors feared there was a chance that she becomes cancerous

Relief: Mark took to Instagram on Tuesday, announcing he was told he had no more cancer after having a benign tumor removed as doctors feared there was a chance that she becomes cancerous


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