Month: August 2014

Green Goddess Feel Good Market

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For such a small market, Green Goddess packs a real punch.  It is overflowing with healthy options for people who are on restricted diets or for people who just want healthy options.  I was super impressed with owner, Kristen Erickson, and her assistant, Grace.

They are friendly, professional and they know and understand their products.  They try to source their merchandise locally whenever they can and carry local Whitt’s End raw Greek style yogurt and  goat cheeses, Kombucha (homemade on the East Cape), kefir, raw honey, fresh organic eggs,  chickens, and coconut water.

Homemade Kombucha

Homemade Kombucha

They really care about their customer’s needs and rely on feedback to supply customers with hard to find items. For example, they are now carrying Tahini and Miso is on order.

Green Goddess was started by Kristen and her family after they successfully owned and operated Shooters Sports Bar and Restaurant in San Jose’ for 10 years.  They say fact is stranger than fiction and this is true in Kristen’s case as she was the mixoligist in her former life at Shooters.

Bulk Items with Kristen

Bulk Items with Kristen

The idea to start a healthy market carrying hard to find (if not impossible to find) items in Los Cabos started snowballing and they now carry 35 to 40 items in bulk so customers can buy as much or as little as they want. They carry herbs, spices, raw nuts, grains, seeds, beans, etc.

There is also a section carrying Super Foods from Peru like Maca which can be used in smoothies.  Other products can be used as thickening agents in soups.  There are charts of where they are grown, the nutritional benefit and how to use them.

Maca

Maca

Fresh daily:  Green juice, smoothies, muffins, cookies, salads and main courses like lasagna.  I was served a smoothie made from Acai berry, which is a Brazilian super food, along with banana and assortment of mixed berries and Spirulina.  This smoothie can also be served in a bowl the texture of ice cream and you can top with an assortment of Super Foods such as Gogi berries, bee pollen, cacao, maca, lucuma or nuts, seeds and fruit.

There are all kinds of pasta options and this one caught my eye: sweet potato and buckwheat noodles.  They also carry Miracle Noodle Shirataki pasta which is vegan, has zero calories and is soy, gluten and cholesterol free.

Sweet Potato Buckwheat Noodles

Sweet Potato Buckwheat Noodles

They make their own chemical free, paraben free and no additives sunscreen and carry Nucerity Skin Care products, Jason Toothpaste and Dr. Bonner Pure Castille Soaps.

Sunscreen

Organic Sunscreen

Whew!  That’s a lot to take in and that’s only the tip of the iceberg.  I am very excited to have Kristen and her family in San Jose’ owning and operating The Green Goddess.  I plan to keep you posted on what they have new in the market in my future blogs.

List of Product

Feel Good!  Akiba

Supermoon Rise and Tortilla Pizza

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SUPERMOON AUGUST 10

My husband and I headed to Zippers (our local beach bar) on Sunday night to watch the SuperMoon rise.  I spoke to a few people who were there and no one seemed to know anything about the SuperMoon – they were just eating, drinking and listening to music.  There were lots of families with children and it was a very jovial and friendly crowd. Big Tony made an appearance and right on time, the Moon came rising out of the water.  To be honest, it was not as large as I thought it would be and not as large as the moonrise last month. Three years ago, we were on the beach on July 4th, when unexpectedly a large red moon rose out of the ocean that was the among the most beautiful I have experienced. The year before that, I was with my friend Marcia in her home on the beach when a huge Harvest Moon rose – again spectacular.  This Supermoon was very beautiful but from our vantage point in San Jose’ del Cabo, it did not live up to my expectations.  Maybe September 9th will be better when another huge moon will be rising.

Moonrise

TORTILLA PIZZA

A few years ago, I decided that I was going to try making my own pizza dough.  I remember I was sitting outside on my patio lounging with 4 or 5 cookbooks spread out when I reached for Julia Child’s “The Way to Cook”.   I was reading her recipe for pizza dough when I saw something that piqued my interest .  She had a footnote “Variations – Tortilla Pizzas.  Use large flour tortillas, the thinnest you can find.  Top and bake as usual but only long enough to cook the topping and crisp the tortilla base.”  This was too good to be true – I am living in Mexico with the best flour tortillas in the world – so why not give it a try.  This has become a staple for us and I think my husband has perfected the Art of Tortilla Pizza.   

Flour Tortillas – Julia’s recipe called for large tortillas but we use medium size – large enough for one person

Tomato Sauce 

Ingredients:

  • 1 can diced tomatoes
  • 1 can roasted red peppers
  • 1 can or box of thick tomato sauce
  • ½ onion diced
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar (to balance out the acidity of the tomato sauce)
  • Salt and pepper to taste

Preparation:

  • Using a food processor or blender, blend the diced tomatoes, red peppers and tomato sauce
  • Sauté’ the onion until soft in a medium pan
  • Add the dried oregano and stir well
  • Add the tomato and pepper mixture and stir well
  • Add the sugar, minced garlic, salt and pepper
  • Put a lid on and simmer on low for at least 30 minutes.

Pizza Toppings 

The toppings are optional – whatever you like or have on hand.  Julia’s recipe called for large flour tortillas but we use medium size tortillas which is perfect for one person.  The key to the Tortilla Pizza’s success is KEEP THE TOPPINGS LIGHT– or it will get soggy and the tortilla will not crisp up.   LESS IS MORE FOR TORTILLA PIZZA. 

The following are some of our favorite toppings: 

  • Italian Sausage- casing removed and cut up into little pieces – cooked thoroughly in a sauté’ pan
  • Chorizo Sausage – casing removed and cut up into little pieces – cooked thoroughly in a sauté’ pan.  Some Chorizo is already cooked so check with your butcher or packaging.
  • Thinly sliced Prosciutto
  • Olives
  • Cheese – Gouda, Jack, Cheddar, Parmesan, Mozzarella , Goat, etc.
  • Pickled Jalapenos
  • Artichoke hearts (canned or frozen)
  • Thinly sliced tomatoes
  • Fresh Arugula or Basis (after pizza comes out of the oven)

Preheat oven to 500 degrees

We use the old fashioned thin aluminum pizza pans and we do not pre-heat them.  Place the pizza in the hot oven and cook for about 10 minutes (depending on your oven).  It should be crisp on the bottom and all of the cheese should be melted.   Voila!  Tortilla Pizza.

Tortilla pizza topped with tomato sauce, sausage, green olives, cheese and arugula microgreens

Tortilla pizza topped with tomato sauce, sausage, green olives, cheese and arugula microgreens

Note:  This is fun to do with a crowd and children love it.   Just set out all the toppings, give everyone a tortilla and let them have at it.

 

Fashion and Shrimp Curry

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One thing my family and friends know about me is that I like fashion almost as much as I like food.  I have made some fashion mistakes in my life and my boss and dear friend suffered through some of those mistakes while I worked as his assistant in the late 70’s and early 80’s at the largest law firm in Oakland.  Much to his disdain, I came to work more than once with my hair corn rowed, harem pants and I had a drawer full of shoes.   He cautiously commented on my bizarre attire and actually sent me home a couple of times to change but we always had a good laugh about it.  We are very fond of each other and he is reading my posts so I am sure he will get a chuckle out this.   My children have also had their issues with my fashion choices but  they have come to the conclusion that mom is a “above the curve” when it comes to fashion and when they really do not understand what I am wearing, a few years later they “get it.”  My husband has saved a lot of money with me living in Los Cabos as there is very little shopping here and I live in workout clothes, bathing suits and sarongs.  But I still have the shopping bug – so here are a few of my favorite boutiques.

Maliparmi is my absolute favorite boutique located in the Luxury Mall at the Puerto Paraiso Shopping Center in Cabo.  It is quirky Italian and this store is not for everyone but it appeals to my wild side.

Malp3Malp4     Maliparmi (Spring-Summer 2014) R-T-W collection at Milan Fashion WeekMaliparmi (Spring-Summer 2014) R-T-W collection at Milan Fashion WeekImage 3Image 4

Lulu’s Oaxacan Boutique located at Huerta Los Tamarindos Restaurant and Organic Gardens.   Lulu is absolutely charming and she wears her traditional clothing beautifully so when I see her, I want to buy it all.  The shop carries textiles, silk rebozos, bedspreads jewelry, handbags, cotton tops and long skirts.  The shelves are full of beautiful mason jars filled with goodies from the Huerta’s gardens.  It is a special treat for me to go to Los Tamarindos because I eat in one of my very favorite restaurants, drink a yummy Tamarind Margarita, mingle with Lulu and, of course, shop.  More on what is happening with the Los Tamarindos Restaurant, Gardens and Cooking School in a future post.

Lulu's Shop #1Lulu Shop #2Lulu Shope #3Lulu Shop #4Lulu Shop #5Lulu #6Lulu Shop Veggies

 

Sax in the Palmilla Tiendas in San Jose’ del Cabo, where I am always greeted with a friendly smile and the helpful assistance of Citalli.  She never fails to bring out something to tempt me but she is not overly pushy and I like her personal style.  This store has a lot of beachy tunics, dresses, hats, bags, jewelry and darling children’s clothing and accessories for adults and children.

photo 1photo 2photo-4photo-5photo-3

Thank you for indulging me with my other simple pleasure – fashion  – now on to my Shrimp Curry Recipe.  For all of my followers who requested this recipe, enjoy!

The first bite of this Indian Curry causes a light sweat to break out on your brow.  Then a breeze blows by, and —- ahh —- you are instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and the harmony of spices. 

SHRIMP CURRY

Ingredients

  • ½ inch peeled garlic
  • 1 or 2 serrano chiles
  • 2 stalks of lemon grass (can substitute zest of one lemon)
  • 3 cloves of medium garlic
  • 1 small can of diced tomatoes (400 ml/14 oz) or 1 large fresh tomato diced
  • 1 small cinnamon stick
  • 1 clove
  • 2 cardamom seeds
  • 1 tsp of cumin seed
  •  2 tsp turmeric
  • 1.5 teaspoon of garam masala (can substitute curry powder)
  • 1 tsp sugar
  • 1 tsp tamarind paste (can substitute zest and juice of two limes)
  • Soy sauce to taste
  • ½ medium onion sliced into thin half moons
  • 1 cup of fresh shelled (or frozen) peas
  • 1 medium potato cubed
  • 1 medium sweet potato cubed
  • Variety of fresh vegetables on hand diced:  eggplant, zucchini, red peppers or mushrooms
  • 1 can of unsweetened coconut milk (400 ml/14 oz)
  • Fresh cilantro

Preparation:

  1. Blend the garlic, chili, ginger, lemon grass and tomatoes until smooth – set aside
  2. In a thick bottomed pan, add the cinnamon stick, clove and a couple of cardamom pods and dry roast for a minute.  Add a couple of tablespoons of oil to the pan and cook until fragrant – be careful not to burn – then remove seeds from the oil and discard.
  3. Add sliced onion to hot oil and simmer for 2- 4 minutes then add cumin seed and cook until onion just starts to brown.
  4. Add white and sweet potatoes and cook while tossing for about 3 minutes.  The potatoes will be coated with oil and look glazed.  Then add the tomato, ginger, lemon grass and garlic puree to the pan and stir well.
  5. Add whatever vegetables you have on hand and toss again to get coated with the puree.
  6. Combine soy sauce, garam masala, and turmeric with ¼ cup of water and add to the pan.  Cook everything together for about 15 minutes until potatoes are almost cooked.
  7. Add peas , tamarind (or lime) and coconut milk and simmer for another 10 minutes or until everything is cooked through.
  8. Serve with rice and a dollop of yogurt.