A Few Useful Natural Remedies For You; Friendship

This is Esther, Enock's wife with her niece. Esther has been a very good friend to me. The language barrier has been challenging between her and I, but even when you cannot communicate well with words, the spirit of love comes through loud and clear.

Esther drove straight to my house the minute she heard I came down ill. In fact, her sons came with her. With loving concern, they all were eager to check in on me. Esther brought with her one of Mexico's natural remedies to settle a volatile stomach and stop diarrhea. How well it worked I am still unsure due to the nature of my illness. I am not sure it is fair to judge it when trying to stop a strong case of dysentery. I'm certain I benefited from it's use. Here it is for you to try the next time one in your family comes down sick. She claimed that it serves as a instant plugger-upper.

1 heaping tablespoon of corn starch
2 fresh squeezed juice from lemons (small lemons)
1 small bottle of coca-cola (use of the caffeine, coffee can be substituted)

Take 2- 3 times in one day.

Natural remedies are widely used in Mexico. Medicine isn't as prevalent as in America and is very expensive for the people, most of which are very poor. As vinegar is valued in the US, lemon juice is in Mexico. Lupe is always telling me of how I can get rid of this problem or that with the use of lemon juice. It can be used to stop the mosquito itch, and it can be rubbed all over your skin to prevent the mosquito bite.

Mike stubbed his toe badly, it having swelled up more than twice it's natural size. Our neighbor across the street, Alahaundra, went to her yard to pick some Arnica leaves. She lovingly wrapped my husband's toe in fresh Arnica leaves and by morning all the swelling was gone. (I would have liked to have access to these leaves in great quantities when I badly sprang my ankle a few summers ago and it was swollen for months!) Later, I learned that I have an Arnica tree in my own back yard. It is an important plant for the Mexican people so everyone grows them. I'd love to be able to plant one in my yard at home.

Esther had not only given me the medicine that comforted my stomach but she delivered medicine that touched my soul. Her visit to help me in my hour of need was invaluable; she and one of her nieces also fully cleaned my messy house. The people continue to amaze me by their generosity, their positive attitudes, their readiness to help and just how happy they are. Most Mexican people live in challenging circumstances so it is obvious that their happiness isn't determined by these means. I pray this is what I can bring home from Mexico with us.

My Guacamole Girl

A Recipe

Here is a recipe that I tried last night and liked. Guacamole though really doesn't need a recipe. Just mash a couple of avocados, add chopped onion, chopped tomato and whatever other flavors you like. I have sampled numerous varieties since being in Mexico. Madeline is very good at throwing ingredients together and making the dip delicious. She has decided to make her own recipe for the Yamhill Co. Favorite Food Fair.

Avocados are extremely nutritious, raising your omega oils which is often lacking in most people's diets. The problem is, they are very high in fat, up to 60 grams! (Imagine the calories). Mexico produces 80% of the avocados in the world most of which are grown in Michoacan. They are also very cheap. On any given day, there are 6 or more large avocados on my counter. There is no wait time since they are ripe enough to use right away. When I serve avocado dip, I try to substitute it as my "meat" for that meal. They are that hearty. Lunch is often a tostada, smeared with avocado dip and topped with fresh salsa. Yummy!

Here is the recipe

2 large avocados
3.5 TBSP. minced fresh cilantro
3.5 TBSP finely chopped onion
3/4 cup chopped tomato
2 serrano chilis, finely chopped
1 avocado pit
salt to taste

One secret to mexican cookery is finely chopped ingredients, esp. the peppers! Add fresh squeezed lime or lemon juice to the dip to keep it from turning color. Garnish this dish with a little of the onion, tomato and cilantro, and drop the pit in the center to make it attractive.

Speaking of peppers, there are numerous varieties. Mexicans call all peppers "chilis". It took me awhile to figure that out. I had been shopping for chilis as a form of a pepper. I plan to search online and study each type. Each recipe requires a different pepper and each kind does drastically change flavor.

Women use stone bowls and stone tools to grind ingredients. This looks interesting so I plan to buy one to bring home!

The Promised Salsa Recipe

OK- here it is, finally! Many have asked for me to post this recipe. I had sent a rendition to Joellen A., which was one quickly spouted to me in a restaurant. I added my touches to it and royally screwed it up! Ha! (Sorry Joellen). The mistake that I had made was using jalapeños as the chosen pepper. I was told no way! I have included a picture of the chilies to use since I still don’t know their English name. The second mistake I made was putting part of the ingredients in the blender. Salsa here is not juicy but finely chopped chunks.

In Mexico “fresh” is the magic word. Women here cook like there is no tomorrow. All foods are made out of the freshest of ingredients. This salsa recipe is served in all the restaurants, and outdoor eateries among many other sauces.

I asked Lupe to make salsa in my kitchen right in front of me. I have really missed my Cutco knives. The ones left here in the house for me to use are very sad. I watched Lupe use these dull, cheap knives with amazing skill. She showed me how to chop tomato, onions and peppers into microscopic bits without either veggie touching a cutting board! All the work was done in her hands.

The recipe is quite simple really. Lupe stressed the importance of choosing firm tomatoes. This surprised me. When I saw how she does all the chopping with her hands, then it made perfect sense. Ok- enough talk. Here it is.

6 Roma Tomatoes, chopped finely
1 Medium Onion, chopped extra fine
4 Chile de Arbol, chopped extremely fine (pictured)
A bunch of Cilantro, chopped fine, to your taste
Salt, about a tsp, but to your taste as well
Fresh Squeezed Lemon Juice, as much as you like

Chop the first 4 ingredients as fine as you can. Mix together.
Add the salt and mix well. Taste test and add more salt if needed.
Slice a lemon in half. Squeeze fresh juice into the salsa. Taste test. Add more if needed.
Serve on tostadas smeared with mayonnaise. Yummy!

Guacamole is next. After that, home-made maize tortillas. I am informed I will learn how to make them rapidly. Stay tuned for recipes. Let me know what other recipes you all would be interested in. ~T