Peruvian adventures

Uncategorized

Peruvian adventures

Back drops that look like they’ve been painted, long limbed cactuses adding a splash of green to the grey but stunning desert and lefts that leave you with leg burns and jelly arms by the time you’ve caught a wave and paddled back out the back. What a mystical, beautiful and interesting country.

My trip was short lived, only a quick 10 days but I think the only time we sat down was for meals and to sleep. With how much we got done and how many amazing new people we were lucky enough to meet, I felt as though we were there for at least a month.

Our first stop was to Huanchacho, Trujillo. It’s a beautiful small coastal town, with a long left hand point break, which was peaky and playful.

The first day we were there I ran a cooking class for a few mothers of the children from Milagros, a volunteer educational center created to give the kids the opportunity to learn English in a fun way and to give them a better chance in the future. A project which Choclo is supporting this year.

It was a huge challenge for me as the women did not speak any Enlgish and my Spanish vocabulary extends as far as Ohla (hello) and Amigos (friend… I think). Luckily I had a Spanish translator, but it was hard to know how much information was lost or gained within the translation.
My aim was basically to get them to incorporate more vegetables into their own and their beautiful children’s diet… I cooked vegetarian “hamburgers”, which was basically sweet potato and quinoa burgers coated in sesame seeds with a mango and avocado side salad and a lettuce leaf “bun”. I also wanted to create awareness as to how blessed and lucky they are to have such amazing super foods readily available to them in their country of which Australia, America and I’m sure other countries are having to import. So I made a chia pudding and boosted it with super foods including coconut and coconut water, yacon syrup and maca powder.

The mothers were really interactive with me, asking questions, tasting the food and having a laugh every now and again… although I had no idea what they were laughing about I persisted to smile and laugh as if I were completely in the know. I felt as though I gave them a sense of the possibility of cooking with fruit and vegetables and showed that it doesn’t have to be boring and unsatisfying. One mother made a comment that she “can’t even taste the vegetables” and “it smells like meat”… so I’m going to take them as subtle but definite compliments J.

Next on the agenda was my trip to visit the beautiful Jaime Wilfredo Munoz Diaz. If you have not yet heard of Jaime he is a 16 year old boy, living in Peru with cystic fibrosis. His Mum noticed he had breathing problems as a bub and took him to get checked. He was then diagnosed falsely with asthma and dust allergies and his condition continued to get worse with the medicine having no success in relieving his symptoms. In the end of 2012, after many painful tests and visits from the doctor he was diagnosed with Cystic Fibrosis. Cystic Fibrosis is a autosomal recessive genetic disorder that affects most critically the lungs but also the pancreas, liver and intestine. Difficulty breathing is the most serious symptom, which results from frequent lung infections being treated with antibiotics and other medications.
Jaime is a 16 year old in the body of a 7 year old. He is tiny, his organs are not as evolved as they should be and he is extremely thin and weak. He is now connected to an oxygen tank 24/7 of which is costing him 100 soles a day (about $50) and half of his heart has stopped working.

The Choclo Project have been supporting Jaime for a while now and I was told whilst visiting that if it wasn’t for their generous and continuous support, Jaime may not be alive today.

I was so excited to meet him and was blown away with his beautiful, cheeky, and loving energy. We both couldn’t speak one another’s language but he still managed to consistently make me smile. He is an extremely artistic and talented boy. Jaime showed me his art journal and I was blown away with the vibrance and creativity of each of his pieces. As he was such a talented perfectionist I was slightly intimidated but I did a couple of drawings with him and gave him some new journals and Posca pens to encourage his creative outlet. I left feeling really frustrated that such a beautiful, young and incredible boy can be so restricted in his way of living and can be suffering to an extent of which no one would understand. I please encourage anyone to follow this link http://www.gofundme.com/3xzxhc and donate any amount to help give Jaime a better and easier chance at life. And if anything… just a little more time to live his creative and talented dreams.

After visiting Jaime, we went just down the road to visit the school Milagros. Another part of the trip that completely blew my mind… such a simple yet effective and amazing system and set up. Run completely by volunteers… the school was created by the inspiring Coco Rim Amad (Jaime’s main supporter) who moved from Sweden, leaving behind her job as a lawyer and setting up this incredible school for all the local children after she was dissatisfied with what she had seen of the school systems when she first arrived in the area.

The school day started with meditation. We all sat down outside, instructed to put our hand over our eyes and listen to the music played to us. There was a lot of energy buzzing in the little ones but when asked what noises they heard in the music they all gave at least one answer and immediately seemed more focused and relaxed. What an incredible way to begin the school day… if only we had these sort of systems in our local schools. The beautiful kids then ran off to their allocated classes and it was then time for me to very reluctantly leave and catch my plane to the next part of my Peruvian adventure.

After our inspiring and eye opening time in Huanchacho, I left feeling so blessed and happy that I had the opportunity to meet the kids, Jaime, Coco, the other volunteers, share my knowledge on nutrition, surf some incredible waves and to have done a trip that wasn’t purely for my own experience but to give and enjoy something completely different.
Image

Coconut, banana and hazelnut chocolates

Clean Creations, Cooking, Fish out of the water, Food, Health, Nutrition, Vegan, YUM

RECIPE:

Chocolate
½ cup cocoa butter
3 tbsp of cocoa powder
3 tbsp of coconut nectar

Heat all ingredients in a saucepan on a low heat. Gently cook and stir until all melted and combined. Do not let it boil and set aside.

Coconut + hazelnut mix
3 tbsp creamed coconut
1 cup of desiccated coconut
1 tbsp of coconut nectar
3 tsp of hazelnut butter
1/2 cup of hazelnuts

Blend together and pour a thin layer of chocolate into the bottom of your molds. Then using a teaspoon put coconut blend evenly through chocolate in the mold then pour more chocolate over. Continue to do so once or twice. Place in freezer for 30 minutes. Leave aside a quarter of the mix for next step.

Coconut bananacream topping
Left overs of coconut mix
2 small bananas
1 tbsp of chia seeds

Blend all together and pour onto pre prepared chocolate bases. Smooth evenly over the chocolate molds and put back into the freezer for another half an hour. Remove from the freezer and store in the fridge covered for 3-4 days.

Enjoy 🌸💗😘
ImageImageImage

CHOCOLATE MOUSSE CUPS

Clean Creations, Cooking, Fish out of the water, Food, Nutrition, Vegan, YUM

CHOCOLATE MOUSSE CUPS

 ImageImage

These scrumptious little choccy cups were another experiment as I had left over soaked cashews from the berry and white chocolate cheesecake I made a few days back now. I basically just threw in things with out accurately measuring so be wary of that when you’re re creating them as my measurements may be a little off but trust your instinct to find the right consistenciesand taste as you go.

They are SO yummy with some coconut yogurt and are the perfect sweet treat after dinner. Enjoy!
Image

Base
1 ½ cups goji berries
½ cup of almonds
½ cup of hazelnuts
1 tbsp of coconut butter

Blend all ingredients together. I used extremely moist goji berries so aim to get them if you can and if the mixture doesn’t seem to be sticking together well enough add in a few medjool dates or some extra gojis. Place into a cup cake tin and cover the bottoms evenly and flatten them out.

1 ½ cup of soaked raw cashews
¾ cup of coconut cream (or coconut milk)
¼ cup of desiccated coconut
3 heaped tsp of raw cocoa powder
1 tbsp of creamed coconut
½ a cup of a sweetner (maple syrup, honey, agave, coconut necter)

Blend all ingredients together until a smooth, fluffy consistency is formed. Pour into the pre prepared cup cake tin bases smooth out the top. Put into the freezer for 2-3 hours to set, then keep in the fridge covered for 2-4 days.

Mint and beetroot quinoa

Food, Health, Nutrition, YUM
Mint and beetroot quinoa salad
Image
This salad is such a simple yet delicious recipe that you can store in your fridge and nibble on throughout the week. It is such a delicious, healthy and vibrant meal I’m sure it will leave you feeling satisfied and with a smiling stomach.
Not only is this salad delicious but it is super charged with some of my favourite super foods. Beetroot is known to be great for boosting stamina and making your muscles work harder. It is full of goodies including magnesium, iron, potassium, vitamins A, B6 and C and folic acid. Quinoa is one of my favourite foods. It’s a great alternative to rice and has the highest nutritional profile out of all the whole grains. It’s an extremely high energy grain and has been grown and consumed for about 8000 years. It contains all 8 amino acids to make it a complete protein, it is high in B vitamins, iron, zinc, potassium, calcium + vitamin E.Mint promotes digestion, soothes the stomach in cases of indigestion or inflammation and is even known to have very positive effects on alertness, retention and cognitive function. So now you can eat this meal and while enjoying the flavours, enjoy the fact in knowing how amazing all these ingredients are for you!
Recipe + Method
1 beetroot peeled and slice into wedges
1 apple sliced
½ and onion peeled and sliced into quarters
1 handful of mint
Blend the above ingredients in a food processor until finely chopped and combined. Set aside
1 whole avo diced
1 cup of sliced greens (spinach, rocket, lettuce, kale)
1 cup of quinoa

2 cups of water
Rinse quinoa then place in a saucepan with water and bring to a boil. Lower heat to a simmer and stir occasionally. Remove from heat once the balls have become clear and are no longer crunchy (should take around 15 minutes). Place the quinoa into a large bowl and stir in beetroot mix. Add in the sliced greens and avo and mix.
1 cup of mini tomatoes
1 dessertspoon of coconut butter
salt and pepper
Melt coconut butter in pan and place tomatoes in over a medium heat. Sprinkle with salt and pepper and cook tomatoes for around 7 minutes until slightly cooked. Remove from heat and place on top of the salad. Halve the tomatoes if you prefer.
Squeeze a wedge of lemon over the salad, mix and serve with a good quality goats cheese. YUM!
ImageImage