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Over the New Year holidays, my friends Christian, Cheryl, Charity, and I travelled south of the border to the desert hinterlands of Baja California. In this month's newsletter, I wanted to share some of the recipes we came up with. Each night, we dove deep into the creative realm to come up with some delicously simple recipes. We never ate the same meal twice, and all of our recipes were created with whole, fresh, ripe, raw fruits and vegetables.
I hope you enjoy these recipes and the photo essay.
La Ventana Tacos
Created by Christian and Cheryl at La Ventana.
Ingredients:
- big bowl of mixed greens
- 2 tomatoes, chopped
- 1/2 papaya, chopped
- 1/2 head green cabbage, chopped in small bits
- basil, finely chopped
- chives, finely chopped
- 2 carrots, finely chopped
- 1.5 avocados, diced
- orange juice for dressing
- purple cabbage for the tacos
Mix together all ingredients, except purple cabbage, in a large bowl. Use purple cabbage leaves to make tacos.
El Bandito Salad
This recipe was created before we crossed in Baja California Sur, where there is an agricultural inspection. Fearful that they would confiscate our precious bananas and citrus, we spent an hour hiding the fruit around the van. To make this recipe we tried to use up some of our fruit and the result was delicous!
Dressing
- 5 Guavas
- 1 Mango
- Juice of 2 Tangerines
Blend all ingredients together.
Salad
- 1 head butter lettuce
- 2 cups spinach
- 1 head iceberg lettuce
- 1/2 head cauliflower
- ½ pomegranate
Kiwavo Salad
Dressing
- 5 Kiwis
- 1 Fuerte Avocado
- Juice of one tangerine
Salad
- 1 head variegated romaine lettuce
- 1 head iceberg lettuce
- Purple Green beans
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Making food in the Westy
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Papaya-tomato gazpacho
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A raw fooders paradise!
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Buying oranges from a local farmer in San Ignacio
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Cheryl, Charity, and me in the Westy
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Pelican feeding frenzy
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Dinner at Hotel California
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Baja dessert!
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