Tag Archives: organic

A Healthy and Delicious Breakfast!

A Healthy and Delicious Breakfast!

We are so fortunate to have access to the freshest and BEST produce here. Our breakfast yesterday consisted of blackberries and blueberries grown on the mainland (near where Ron’s sister, Mary, lives at Ajijic, beside Lake Chapala and half an hour from Guadalajara), fresh organic papaya from our friend, Alberto, who lives and has his organic farm just outside of San José del Cabo, fresh whole walnuts from Ron’s Mom that are grown near Santa Clara, CA, and fresh pomegranate, picked in our garden the day before. Add some yogurt and some homemade granola – an explosion of flavor and goodness to start the day!


Black Bean Soup With Avocado Salsa

Black Bean Soup With Avocado Salsa

One of our organic farmers, Manuel, had some beautiful black beans available for sale at the market on Saturday and I couldn’t resist buying them. I soaked the whole bag and cooked them the next day with a chopped onion and a generous amount of epazote (to eliminate gas – or at least we always hope so!).

With some of the soaked beans, I made a slightly modified version of a recipe from the New York Times by Mark Bittman, for Black Bean Soup With Avocado Salsa. I made the soup on the stovetop (not in a pressure cooker), added chopped celery, and did not put the Spanish chorizo in as the recipe called for.

Black Bean Soup With Avocado Salsa

This is a delicious soup and what makes it really special is the generous dollop of Avocado Salsa to garnish. I added a dollop of thick sour cream as well – really nice complement to both the soup and the salsa.

Fresh Organic Strawberries and Blueberries

Our dessert tonight were the beautiful fresh organic strawberries and blueberries that were fresh-picked in nearby Pescadero – unbelievably sweet and delicious!

A Special Spoon

A Special Spoon

I started the two day process to make chicken soup tonight. I use a combination of recipes: from Julia Moskin of the New York Times and Ron’s 97 (soon to be 98) year-old Mom, Mother Mary as I love to call her. There is nothing that brings more comfort than a bowl of homemade chicken soup.


When we were recently in Santa Clara, California, Ron was fighting a bad cough and chest congestion. Moms never stop being mothers and Mother Mary immediately set to work to cook Ron a pot of her very special and delicious chicken soup to make him well again. She keeps two packages of organic (and she will only use organic, bless her!) chicken legs in the freezer in case of sickness and to prepare a pot of her famous and delicious “cure”.

The broth is so thick and filled with goodness that it completely congeals in the fridge. Heat it up and the kitchen is filled with that amazing aroma of pure, beautiful and healing food. Mother Mary learned how to make chicken soup from Aunt Mae, a generous woman who adopted Ron’s family and loved each and every one of the family members as her own, even though there was no blood connection.

Mother Mary told me years ago about a special wooden spoon that she uses that was gifted to her when Aunt Mae passed away. The spoon is well over one hundred years old and holds the energy of the two amazing women who cooked wholesome and nutritious food for their families, friends and loved ones over the years. I never had the privilege of meeting Aunt Mae, but I know that preparing incredible food was and is the most powerful expression of love from Mother Mary (as I’m sure it was from Aunt Mae as well).

Mother Mary Making Gravy for Thanksgiving Dinner at Claire and Jerry's

Mother Mary Making Gravy for Thanksgiving Dinner at Claire and Jerry’s

Mother Mary gifted me with this spoon on our last trip. It is the only material thing I ever want from her and she generously passed this special spoon, this legacy, on to me. Every time I hold this spoon, I feel the incredible love and energy of both women. I will cherish it always and think of them every time I use it to make special food for my family, friends and loved ones, just as they have done for over a century.



Sweet and Spicy Roast Chicken

In my last post, I was telling you how much we enjoy Melissa Clark’s recipes and videos. She is an absolute delight and her recipes are fresh, fun and fabulous. The recipe that I’m going to introduce you to here is a prime example of what we’ve come to expect and enjoy from what she’s creating.

Many of the ingredients in this recipe we sourced from our local organic market which is located just half a block up the street from where we live in Cabo and is open Wednesday and Saturday mornings. A fresh, free-range organic chicken, organic lemons, Mandarin oranges, honey, carrots, onion and green onions all combine to make this a truly delicious and flavorful dish. A few steps outside the front door is where I have fresh herbs growing, and I cut some fresh thyme and Italian parsley for the recipe as well.

I highly recommend that you watch Melissa’s video to get a sense of who she is and the fun she’s created with this dish. You can just link to the recipe, but you’ll miss her delightful personality. This dish is described as a “chile-flecked, honey-imbued marinade spiked with fresh citrus juice that gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch.” This is a really fabulous dish that can be prepared a day in advance, making it perfect to warm up in the oven for a dinner party. Serve with rice or something else to soak up and savor the sauce with. This is absolutely a five-star dish that I highly recommend!

Super Energy Kale Soup

I was reading a health newsletter this morning that I get from Dr. Mercola and he had included a recipe for his “Super Energy Kale Soup”: http://articles.mercola.com/sites/articles/archive/2015/02/01/superenergykalesoup.aspxe_cid=20150201Z1_SNL_RTL_NB_art_2&utm_source=snl&utm_medium=email&utm_content=art2&utm_campaign=20150201Z1_RTL_NB&et_cid=DM68189&et_rid=826594599.  I happened to have all the organic ingredients, except that I used fresh sage and thyme from the garden instead of the dried that the recipe called for and I added some pre-cooked garbanzo beans for protein. This is a delicious and VERY nutritious recipe and it went beautifully with a smoked cabrilla (sea bass) fish sandwich (chopped leftover grilled fish with chopped celery, minced serrano, black pepper to season and mayonnaise) on toasted sourdough bread with butter lettuce.  Muy sabroso y muy rico!  A great and very healthy lunch!