Viva Mexico!
The first sustainable airport in the world has started construction in Mexico City and according the renderings this place is beautiful, grand and airy, and futuristic. It will harness the energy from the sun, collect rain water, is super light weight, uses outside air for its climate control, with little or no additional cooling or heating. I’m jumping out of my skin here, people — the project is a collaboration by Lord Foster and Fernando Romero, between Foster + Partners, FR-EE (Fernando Romero Enterprise). I am in love. Check out the video:


“Designed to be the world’s most sustainable airport, the compact single terminal uses less materials and energy than a cluster of buildings. The design ensures short walking distances and few level changes, it is easy to navigate, and passengers will not have to use internal trains or underground tunnels – it is a celebration of space and light.”

Art Meets Food: Black Market Pudding.

I always say food is not art. Food is nutrition and health but I do like to see what the nerds of the world are doing with their degrees, grants and free time.  I have discovered a guy called John O’Shea according to his website.

Black Market Pudding represents a completely novel, ethically conscious, food product; a traditional blood sausage of the UK and Ireland – combining congealed pigs blood with various fats, cereals, herbs and spices – manufactured using blood taken from a living pig.”

I have no idea why a vegan or vegetarian would want to eat the blood of an animal but, it’s always interesting to bring you the interesting.  What do you think would you eat Black Market Pudding?

IT’S B A N A N A S: Did you know bananas are actually a berry.

Sometimes It feels  impossible to do the right thing all the time.  I was thinking of what I should make for dinner using the quickly  withering fruits and veggies in the kitchen. I don’t like wasting food, because it’s a sin (according to my abuelita) and food is costly. I had bananas and berries and sage and collard greens. I thought oooh maybe some PLATANITO TACOS (spanish for bananas) using the collard greens as my wrap some grilled onions, a little guacamole and bam mami a nutritious meal.  In the fruit bowl there are mostly bananas  because they are really really really really really really really inexpensive which got my thinking: WHY? So I do a little search and I discover that Bananas are a berry and they were also once considered exotic, but when I saw this video my jaw fell. Woah.

Bananas, Sardines and Sharks from Delve on Vimeo.

Chiles Rellenos, Cruelty Free by Victor Lomeli.


Cruelty Free Chile Relleno.  Seriously I know what you are thinking how can these be chile rellenos with out cheese. Well honey they can be all CHILE RELLENO means is Stuffed Chile. So I have came up with this tasty version and it’s easy to make.

3 Chiles

Grilled Baby Potatoes or any potatoes

Grilled Cauliflower Head

Pineapple Cut in little Squares

Optional: Nut Cheese. I left this out because it’s a little on the fatty side.

Roast the peppers on the stove. Allow to cool. Old Skool style. Until they are black.
Skin the chiles with a knife. Slice on one end down the center, take out the seeds.

Smash your baby potatoes and cauliflower together until it becomes the consistency of stuffing.

Add your little squares of pineapple.

Top with some salsa, and pow mamacita you got yourself a nutritious meal.

Instead of Menudo: The hangover cure. La Cruda.

/home/wpcom/public_html/wp-content/blogs.dir/ac5/35446642/files/2014/12/img_1644.jpgOkay it’s a bit dramatic to call this the hangover cure, everyone knows what cures a hangover.

However I am so excited to share this recipe with everybody. I won’t bore you with the details but this  soup is said to support adrenal health, and helps your liver process alcohol and excess sugar and encourages the production of bile salts. Bile salts are responsible for breaking down fat.  Created by Dr. Henry Bieler (interesting name right BILE, BILERE weird) I first heard about it through the EQ Blog they had a little interview with nutritionist Haylie Romroy.

  • Anyways soups are easy.


6   Zucchini

1 Lb. Green Beans

4 Stalks Celery

2 Big Bunches Parsley

1 Sprig Thyme, Rosemary, Tarragon

1 Chile de Arbol

1 oz Fresh Ginger

1 gallon Spring Water – I recommend using “Beyond 02 Water House”

Sea Salt


Slice Zucchinis, Chop Celery.

Place Vegetables and herbs in a pot.

Fill with water, you want all the vegetables to be covered.

Salt to taste. (take it easy on the salt)

Bring to boil.

Cover and let simmer for 20 minutes.

Clear the sprigs so you don’t choke on them and enjoy.


Using the KITCHEN HELPER slice zucchini into spaghetti and add raw to the broth.

Purple Queen Beans and Lobster Mushrooms Under a Wild Alaskan Cod.

Today’s inspiration is compliments of the farmers who bring us natures delicias. Every time one visits the market it becomes an opportunity to discover new edibles inspire new dishes and fusions. Food is not stagnant, food evolves. The most exciting find this week was the Lobster Mushroom, bright red beautiful color with a scent of sea. The Purple Queen Beans look more velvety in person. They remind me of Tom Ford meets Kilian in a forest. Gorgeous. The heirloom tomatoes succulent and meaty in the most perfect way. Again these are ideas, don’t not try something because you don’t have heirloom tomatoes, well just use tomatoes. However I do encourage you to build a relationship with your nutrition. <ahref=””&gt;20130813-141041.jpg








What’s Good This Week: Farmers Market

Here is a little preview of what’s coming up this week: A new discovery for me is the Lobster Mushroom it is exciting. The velvety Purple Queen Beans. What a blessing. So please check in during the week for some recetas.


Lobster Mushroom.


Purple Queen Beans.


White Watermelon. (already this week I saw a square watermelon)


Portabella Mushrooms.


Organic Heirloom Tomatoes.