Etiqueta: eating

Cooking, eating, Food

Exotic Tropical Fruit Of The Week: Tamarillo Or Tree Tomato

Dr. Martha Andrea Castro Noriega, MD WMA FACS

You can eat this healthy, exotic and tropical South African native fruit in salads, juices, stews, roasted, in bread, or simply, cut them in half and eat them fresh. Your choice. But I guarantee you that you will love this fruit any way you decide to eat it.

Red Tamarillo Salad With Basil

cooking food eating tamarillo tree tomato salads dr martha casstro noriega mexico tijuana california america

It is South American native but you can grow it in your back yard from seed or a small plant bought in a nursery in your area.

Tamarillo Juice…Yummy!

It is a small-growing shrub or semi-woody tree reaching heights between 10-18 feet (3-5.5 mts.).

Tamarillo trees bloom in early spring, producing fragrant pink flowers. These blooms will eventually give way to small, oval or egg-shaped fruit, reminiscent of plum tomatoes—hence the tomato tree’s name.

Tamarillo Sesame Pork With Ginger

Tamarillo Loaf Cake

cooking food eating tamarillo tree tomato salads dr martha casstro noriega mexico tijuana california america

Baked Tamarillo With Maple Syrup And Crème Fraiche

Cooking, eating, Food

Exotic Tropical Food Recipe For You To Enjoy: Thai Curry Vegetable Soup

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Healthy Exotic Food to satisfy the most demanding palate!

INGREDIENTS

thai curry soup cooking eating healthy vegetables dr martha castro noriega mexico
  1. 1 bunch Baby bok choy
  2. 1 Handful Cilantro, fresh
  3. 2 cloves Garlic
  4. 1 tbsp Ginger, fresh
  5. 1 Lime
  6. 1/2 Red onion
  7. 1 Sweet potato (about 1 lb.), small 

CANNED GOODS

Vermicelli

thai curry soup cooking eating healthy vegetables dr martha castro noriega mexico
  • 1 13 oz can Coconut milk
  • 2 tbsp Thai red curry paste
  • 4 cups Vegetable or chicken broth 
  • 1/2 tbsp Fish sauce
  • 1 Sriracha
  • 3 1/2 oz Rice vermicelli noodles
  • 1/2 tbsp Brown sugar
  • 2 tbsp Neutral cooking oil 

INSTRUCTIONS

thai curry soup cooking eating healthy vegetables dr martha castro noriega mexico
  • Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
  • Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
  • Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
  • While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
  • Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
  • To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
Cooking, eating, Food

Exotic Tropical Messy Fun Food Of The Day: Dungeness Crab!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Oh, you can have Dungeness Crab in so many different ways. It -crab- is a feast of the heavens for my palate, and here are my picks of the day:

Food Dungeness Crab pan roasted in Chermoula Butter

cooking messy fun food dr martha castro tijuana mexio california america

Garlic and Chile Roasted Dungeness Crabs

cooking messy fun food dr martha castro tijuana mexio california america

Shell Lickin’ Spicy Garlic Dungeness Crab

cooking messy fun food dr martha castro tijuana mexio california america

Roasted Dungeness Crab with Garlic Butter

cooking messy fun food dr martha castro tijuana mexio california america

Motivation

Exotic Tropical Fruit Of The Week: Chayote

Dr. Martha Andrea Castro Noriega, MD WMA FACS

CHAYOTE BRITISH AND AMERICAN PRONONCIATION: CLICK HERE

chayote vegetables fruit food cooking dr martha castro noriega mexico

Chayote belongs to the same family as squash, melons and cucumbers and the plant is native to Mexico, where it grows abundantly. The fruit can be eaten raw and is used in salads, although most of the time it is cooked in soups or stews. Any way you eat it, you will love it.

chayote vegetables fruit food cooking dr martha castro noriega mexico

One chayote gourd offers vitamin C (10.2 milligrams), vitamin E (.2 milligrams), vitamin K (5.4 micrograms), and vitamin B6 (.1 milligrams). It is also a great source of niacin (.6 milligrams), folate (123 micrograms), and choline (12.1 milligrams).

chayote vegetables fruit food cooking dr martha castro noriega mexico

Chayote is also mineral and fiber-rich, providing calcium (22.4 milligrams), iron (.4 milligrams), magnesium (15.8 milligrams), phosphorous (23.8 milligrams), potassium (165 milligrams), and sodium (2.6 milligrams), as well as trace amounts of zinc, copper, manganese, and selenium.

chayote vegetables fruit food cooking dr martha castro noriega mexico

Cooking, eating, Food

Exotic Tropical Fruit Of The Week: Lucuma

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Lucuma is a very exotic tropical fruit from Peru. This is the tree I cut my first Lucuma in Peru.

The flavor is unique and sweet. This is how it looks inside…yummy!

For some people is so sweet they rather use it in other things, like cakes, pies, pastries, puddings, ice creams, juices, and other things.

cooking food fruit eating peru dr martha castro noriega mexico

Lucuma Fresh Juice.

cooking food fruit eating peru dr martha castro noriega mexico

Actually, my first time learning about it was in a local Starbucks…in Peru.

cooking food fruit eating peru dr martha castro noriega mexico

This is how Peruvians sell Lucuma fruit in their markets. So tropical and deliciously colorful!

cooking food fruit eating peru dr martha castro noriega mexico
refreshing dra martha castro tijuana mexico
Cooking, eating, Food

Exotic Tropical Delicious Salad Recipe To Make You Happy And Eat Healthy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS
cooking food dr martha castro noriega mexico

REFRESHING SALAD RECIPE

(with pineapple, cucumber and charbroiled chicken)

INGREDIENTS

Refreshing pineapples!

cooking food dr martha castro noriega mexico

1/3 cup (80ml) pineapple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
500g Chicken Thigh Fillets, chopped
1 small pineapple, peeled, thinly sliced crossways
200g pkt 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into long matchsticks
1 small red onion, thinly sliced
1 Cucumber, halved lengthways, thinly sliced

cooking food dr martha castro noriega mexico

METHOD

1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

cooking food dr martha castro noriega mexico

3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.

4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

Cooking, eating, Food

Exotic Tropical Recipe Of The Week: Creamy Jalapeño Dip Or Dressing

Dr. Martha Andrea Castro Noriega, MD WMA FACS
cooking food dip dr martha castro noriega mexico

A base of homemade ranch dressing is flavored with fresh jalapeños, cilantro, and tomatillo salsa in this Creamy Jalapeño Dip,

INGREDIENTS:

•2 fresh jalapeños, •1/3 cup packed fresh cilantro leaves •1/2 cup good-quality mayonnaise •1/2 cup sour cream •1/2 cup buttermilk •1/3 cup tomatillo salsa •1/2 teaspoon garlic powder •1/4 teaspoon onion powder •1/4 teaspoon salt, plus more to taste •Freshly ground black pepper, to taste

cooking food dip dr martha castro noriega mexico

INSTRUCTIONS: 

Once you gather your ingredients, simply give everything a good puree in the old blender or food processor, and voilà, silky, flavorful Creamy Jalapeño Dip/Dressing!

You can add this delicious dressing on top of enchiladas

cooking food dip dr martha castro noriega mexico

…or dip these delectable French fries in it!

cooking food dip dr martha castro noriega mexico

…And on top or in some scrumptious mini shrimp tacos!

cooking food dip dr martha castro noriega mexico
eating, Exotic, Food

Exotic Tropical Fruit Of The Week: Cherimoya

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Cherimoya Plant

To know the flavor of cherimoya is to love it – almost to the point of obsession.

THIS IS MY CHERIMOYA TREE!

tropical exotic fruit cherimoya dr martha castro noriega mexico

Cherimoya is the favorite fruit of many because of the unique, creamy and custardy texture of its flesh and how it tastes.

EAT CHERIMOYA DIRECTLY FROM ITS PULP: CUT IT AND EAT IT!

tropical exotic fruit cherimoya dr martha castro noriega mexico

Strawberry Cherimoya Smoothie

tropical exotic fruit cherimoya dr martha castro noriega mexico

The flavor will bring to mind a mildly tropical, pastry creme taste of banana, papaya, pear, pineapple and coconut.

Cherimoya a la creme with a combo of berries…So delicious!

tropical exotic fruit cherimoya dr martha castro noriega mexico
eating, Food, Nature

Tropical Fruit Of The Week: Rambutan

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Or Chom Chom This stunning fruit has a flavor and texture similar to lychee, with a soft and juicy pale interior.

Easy to eat a bunch at a time, just peel away the thin outer layer to get to the good stuff inside.

You could also buy a few to keep around the house as decorations because they are one of the most exotic looking things in this world.

If want to lose weight, boost your energy, , rambutan may be the fruit you’ve been missing.

Rambutans are often confused for the better known lychee fruit because they both have red exterior shells and white, milky insides that are oval in shape. Rambutan fruit are native to Malaysia and Indonesia.

Called “NgoR” in Thai, this golf-sized, tiny red fruit is covered with “Velcro” hairs and when cracked open by squeezing it between your palms, reveals a seed covered with white and translucent texture.

You eat the fruit by chewing off the white texture of the seed, giving you a sweet and cool flavor with a mildly acidic taste. The best rambutans in Thailand come from the Surat Thani province where they were first planted in 1926.

Cooking, eating, Food

Tropical Fruit Of The Week: Dragon Fruit

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Also known as pitaya or pitahaya, dragon fruit is a beautiful fruit grown in Southeast Asia, Mexico, Central and South America, and Israel.

It’s a colorful and delicious fruit.

Overnight Oats with Pink Dragon fruit Yogurt

or a Dragon fruit juice are two perfectly pink, meal-prep friendly breakfast containing pink dragon fruit, that is both beautiful and full of health benefits.