Category: Mexico

Living, Mexico, Uncategorized

3 Yoga Poses to reduce anxiety

Jane Bauer

I often remind people during the classes I teach that it doesn’t matter if your pose isn’t perfect- afterall it’s just yoga. We are doing it to help us relax- not cause additional stress because our downward dog has room for improvement. We all have anxiety and stress that slips into our everyday life. Take a few minutes and drop into one of these poses the next time you feel anxiety creeping in.

Here are 5 poses I like to revisit time and time again to ground me in what really matters when it comes to my practice:

Tree: The name says it all. Trees are grounded and connected to the earth below them and yet their trunks and branches sway freely- we could all benefit from emulating a tree. The secret to an awesome tree is to stretch your toes. I even like to draw a pencil between my toes before practice to energize and wake up my feet.

Stand tall. Focus on the grounding connection of your feet with the floor. Hold for three minutes while focusing on the breath. Don’t worry about swaying or the waves of balance that come and go… trees sway. Focus to reduce anxiety: “I am grounded.”

Half-moon: Come into a triangle. Allow the hand that is on the bottom to come to your knee without putting any weight on in. Lift up your back leg, flex your foot and open the hips. Extend your arm and open your heart. I wonderful modification to give you more stability is to use a wall for support. Focus to reduce anxiety: “I am open.“

Seated Forward Bend: Sit and extend your legs out in front of you. Flex the feet to keep the legs strong. Extend the arms overhead and inhale deeply. As you exhale bring your belly towards the thighs. Soften the head down to feel the stretch in your neck. Observe the difference between the right side and the left side of the body. Soften the shoulders and surrender to gravity. Focus to reduce anxiety: “I surrender and let go.“

Join me for my latest retreat and transform your life: http://www.yogahuatulcomexico.com/we-are-water.html

Advertisement
Food, Living, Mexico

5 Ways you will Benefit from a Retreat in Huatulco

Jane Bauer
  1. Heat! Huatulco has sun 300 days a year. This means you will get your dose of Vitamin D which helps regulate the amount of calcium and phosphate in the body. These nutrients are needed to keep bones, teeth, and muscles healthy. The warm climate will also help relieve arthritis!

2. Healthy Food! An abundance of local fresh fruits and vegetables. Huatulco’s clean ocean also means fresh locally-caught fish!

3. Nature. Even just looking at the ocean or a light walk through the jungle will lower your blood pressure and stress levels. We will be surrounded by marina life, waterfalls, and birds.

4. Movement- Our retreat includes daily yoga and meditation adjusted to your level and needs. Reconnecting with your body is an amazing tool to heal your mind.

5. Cleansing- Our itinerary will lead you through a series of activities to bring flow into your life both physically and emotionally.

We Are Water Retreat: Unlock your inner strength and learn to flow
March 20th-25th, 2023

Huatulco, Mexico is the perfect backdrop to reconnect with yourself.

Join Jane Bauer and Kary Vannice for an oceanfront 5-night women’s retreat in paradise. This retreat includes daily yoga and meditation, gourmet healthy meals, excursions into nature for all fitness levels. Facilitated workshops and connection with other participants will help you come closer to your true purpose and allow you to embrace more joy.
You’ll return home feeling relaxed, restored and ready to move forward.

Jane Bauer has been teaching yoga since 2006. She is a restaurant owner and cooking school instructor.

Kary Vannice helps women with personal transformation, a positive mindset, and self-acceptance at Get Your Vibe Right.

Cost 1400 USD
(300 USD to reserve your spot)
Includes: 5 nights accommodation
All meals, excursions, and activities.

http://www.YogaHuatulcoMexico.com

Food, Living, Mexico

Chile Poblano Soup

Jane Bauer

11 poblano chiles
2 tablespoons vegetable oil, divided
2 liters of milk, divided
2 tablespoons powdered chicken stock
1/2 white onion
2 tablespoons butter
2 tablespoons white flour

Roast the chiles:
Gas stove or oven method.
Gas stove: place poblano chiles on the open flame and cook until charred.

Oven: Preheat oven to 425°F. Rub whole poblano chiles with one tablespoon of vegetable oil, and place on baking sheet. Roast 30 to 45 minutes, or until charred on all sides, turning with tongs.

Transfer to bowl, cover, and let steam 15 minutes. Rub off skins and remove seeds and stems.

Add the steamed chiles, 1 liter of milk and powdered chicken stock to blender. Puree until very smooth. Transfer to a large soup pot.

Make Roux:
Saute onion in 2 tablespoons of vegetable oil on low for 7 minutes. Add butter and melt. Add flour and mix well with a whisk until blended with the onion.

Add roux to blender with 1 liter of milk. Blend.

Add roux/milk to blended poblano in the large soup pot.

Bring to boil and then lower temp and let simmer 15 minutes.

Food, Living, Mexico

Shrimp Mousse

Jane Bauer

When using shrimp in a cooking class I always encourage students to buy shrimp with the heads, if they can. While cleaned and deveined shrimp are a convenience when you need to cook something quickly, there is something to be said for the meditative aspect of cleaning your shrimp, and ripping the heads off is a better release than squeezing a stress ball. In addition, the heads and peels are a flavorful base for seafood stock. Here is one of my favorite recipes using shrimp heads which showcases the versatility of a ‘waste not, want not’ attitude. Happy cooking and eating!


Shrimp Mousse

Ingredients:
10 shrimp heads rinsed in cold water
1 tomato
2 tbs. garlic oil
sprigs of dried thyme
1/2 dried guajillo chile- seeds removed
1 package cream cheese
Splash of white wine
Salt


Saute all ingredients on medium heat, except cream cheese, in a frying pan
for 10-15 minutes. Cool.
Puree shrimp head mixture with cream cheese in a food processor until
smooth.
Pass through a sieve to remove any pieces of shell.
Pour into a ramekin or teacup and place in the fridge for a couple of hours to set.
Serve with toast or crackers.

Food, Living, Mexico

Pork Belly Tacos

Jane Bauer

Christopher Columbus took 8 Iberian pigs with him on his 1493 voyage. After Hernan Cortes overthrew the Aztec empire in 1521 he traveled to Oaxaca and he brought pigs that were descended from the pigs Columbus brought to Cuba. Since then, the pig has been an important part of Mexican food culture. From tacos al pastor to cochinita pibil to lechon- there are many ways to cook a pig and it is almost always a feast for the senses.

While I love my pork slow-cooked, sometimes I just don’t have the time. So I have worked on finding a fast way to cook pork without losing the delicious flavor and pull away tenderness.

Here is my recipe for a fast cooked, yet tender pork.

Pork Belly Tacos

  • 1 pound (1/2 kilo) pork belly, leg, or shoulder with some fat attached
  • 1 garlic clove minced
  • 2 teaspoons of salt
  • 3 tablespoons vegetable oil
  • 1 cup orange juice
  • 1 chipotle pepper from a can
  • ¼ teaspoon cumin
  • 2 teaspoons lime juice
  1. Rub pork with minced garlic and salt.
  2. Heat oil in a deep pan or pot on medium-high.
  3. Sear pork until brown. Do not let the garlic burn. Add orange juice, chipotle, cumin and lime.
  4. Cover and turn heat to low-medium. Every 7 minutes turn pork over. After 45 minutes remove pork and slice thinly. pour left over liquid from the pot over top.
  5. Serve in tortillas topped with pico de gallo and salsa.

Provecho

Food, Living, Mexico

Salsa Verde

Jane Bauer

Salsa Verde is perfect the perfect topping to almost any taco. The tangy tomatillos pair beautifully with pork, chicken and fish. This salsa recipe makes quite a bit but you can freeze half if you won’t use it all in the next week.

Salsa Verde:

2 garlic cloves

3 serrano chili peppers – check heat levels and use more or less depending on how hot you want to go

1 kilo (2.2 pounds) small green tomatillos, husks removed

3 cups water or chicken stock

1 cup cilantro

½ cup sour cream

Boil the garlic, chili peppers and tomatillos in the water or chicken stock until tomatillos darken in color but are still firm. Place garlic, chili peppers and tomatillos in a blender. Fill half way with water or chicken stock and blend. Add cilantro and blend. Let cool slightly and add sour cream and blend. Transfer to a pot and simmer on low until reaches desired thickness. Taste and add salt if needed.

For information on taking a cooking class with me, in-person in Huatulco, Mexico or online:

http://www.HuatulcoCookingClasses.com

chiles.chocolate@yahoo.com

Food, Living, Mexico, Uncategorized

Corn Bread Pudding with Poblano Cream

Jane Bauer

In last night’s online cooking class we made this sweet, yet savory, corn bread pudding with poblano chilies. I love this dish served with brunch or as a main served with salad. I originally came upon this recipe in a cookbook detailing Frida Kahlo’s favorite dishes.

For information about upcoming classes: http://www.HuatulcoCookingClasses.com Contact me to be added to our mailing list: chiles.chocolate@yahoo.com

Corn Bread Pudding

  • 4 tablespoons butter *half a stick *room temperature
  • 1/3 cup sugar
  • 1.5 cups of corn kernels
  • 1/6 cup of milk
  • 1.5 tablespoons of all-purpose flour
  • 1/3 tablespoon baking powder
  • 1/3 teaspoon salt
  • 2 eggs, separated

Mix butter and sugar together. Blend corn and milk in a blender. Mix flour, baking powder, salt and egg yolks together. Add corn/milk and sugar/butter. Mix well.

Beat remaining egg whites and when fluffy fold into corn batter. Pour into a oiled/buttered loaf pan. Bake at 175 C/ 350 F for 45 minutes.

Chiles in Cream

  • 1 tablespoon butter
  • 1/2 white onion sliced
  • 2 poblano chilies, roasted, seeded and peeled (If you cannot get poblanos you can use green peppers)
  • 1/2 cup heavy cream

Sauté onion in butter on a medium heat for 10 minutes, add sliced poblanos and cream, turn heat to low and continue to sauté for 3-4 minutes.

Served corn bread pudding with poblano chilies in cream on top. Yum!

Food, Living, Mexico

Fish Taco Online Birthday Party

Jane Bauer

Since few people are traveling and getting together in person is not an option, I have been offering cooking classes online. This has been a challenging experience and also a lot more rewarding than I would have expected. I get to share my love of cooking and connect with people that otherwise I wouldn’t get to see.

A few days ago I was honored to be a part of an online birthday celebration for Leslie and her friends who are located in various parts of Canada and unable to see each other.

For more information about my online drop-in classes that are every Tuesday at 7pm CT or to book a private class for you and your friends:

http://www.HuatulcoCookingClasses.com chiles.chocolate@yahoo.com

 Menu for Online Cooking Class with Jane Bauer:
 Beer-battered fish tacos
 Street Corn Salad
 Chipotle Mayo
 Rum Horchata
  
 Recipes:
  
 Garlic oil- We call this ‘Heaven in a Jar’ at the cooking school
 1 cup vegetable oil 
 6 garlic cloves
 Mix in a blender until uniform. Keep in a jar and use with everything!
  
Fish Tacos
White fish filet such as mahi-mahi or any other firm fish like marlin, swordfish, sea bass, cod cut into strips 1-inch in width by 2.5 inches in length
Salt and pepper
Pour a generous helping of Heaven in a Jar over filets and massage them with your hand.
  
 Beer Batter
 1 1/2 cups of all-purpose wheat flour
 ½ teaspoon of oregano
 1/2 teaspoon salt
 1 bottle of beer
  
Mix dry ingredients in a bowl and pour in beer in a gentle stream while mixing with a plastic spatula until the batter has the consistency of pancake batter. 
  
Frying: Heat 3 cm of vegetable oil in a pan. When oil is hot, place a strip of fish into beer batter and then into oil, fry until golden. Place fried fish on a paper towel to de-grease. Place fried fish onto a corn tortilla, top with shredded purple cabbage, grated carrot and cilantro. Garnish with cream and/or chipotle mayonnaise.
Mix and knead  with your hands until the dough is smooth and  homogenous. It should be soft but not sticky, like  soft  Play-Doh;  if   necessary,  adjust  the  texture with  more  water  or  masa  harina.
 
 Chipotle  Mayonnaise
 2 chipotle chiles (from a can)
 1 cup of mayonnaise
 1/4 cup orange juice. 
 Place all ingredients in a blender and mix. Taste and adjust. 
 Too spicy? Add more mayo
 Too smokey? Add more juice
 Not spicy enough? Add more chipotle
  
 Street Corn Salad
 4 cups corn (about 5 ears), cut from the cob- canned corn is fine!
 1 tbsp olive oil
 1/2 small red onion finely chopped
 1/2 cup fresh cilantro chopped
 6 green onions chopped
 1 jalapeno pepper diced
 1/2 avocado chopped
 4 tablespoons lime juice (from about 2 limes)
 1/2 teaspoon cumin ground
 1/2 teaspoon smoked paprika
 1/4 teaspoon black pepper ground
 1/4 teaspoon salt
 2 tablespoons sour cream (or yogurt)
 2 tablespoons mayonnaise
 1/2 cup feta crumbled
  
 Mix all ingredients and serve!
  
 Rum Horchata
 1 cup of rice
 1 liter of water
 Cinnamon
 Vanilla
 Simple syrup or sugar
 Rum 
  
Soak rice in water for about an hour. Blend well so rice breaks down. Pass through a sieve. Add cinnamon and vanilla to your taste. Serve over ice and your rum of choice.
  
 Provecho!
  

Living, Mexico

Thoughts on Motherhood and Immigration from my September 2019 editorial in The Eye.

Jane Bauer

“When I think of immigration, I want to think of families. I want to think of unity. I want to think of a safe place, you know, free of persecution, a place where we can welcome a child that is hungry.”
Rashida Tlaib

Within moments of being born we are placed in our mothers arms and it is like being injected by a syringe full of love, truly the most powerful drug. Three weeks after my daughter was born my friend Bianca and I decided to drive from Puerto Angel to Puerto Escondido for the day. I strapped my baby into her car seat; a luxury item back then and we headed off. As I drove I glanced nervously in the rear view mirror to make sure she was snuggled and safe. I didn’t get very far before I pulled over to check and make sure she was still breathing as she was sleeping so peacefully lulled by the movement of the car. She was fine and let out a small yowl as I prodded her to make sure she was ok. Then I burst into tears and I said to Bianca, “How does anybody stand living with this heightened sense of love and responsibility?”

All parents have woken in the night to check on their children. While love is the drug, longing and anxiety and a fierce desire to protect are the side effects. What wouldn’t I do to protect my daughter? Even now that she is 19 years old and in college I get gripped with worry. I call her trying to sound casual but I feel relief flood though me when I hear her answer the phone.

Then there is the longing I feel as a daughter. I can remember my mother taking me late to school one day because of a dentist appointment. Perhaps it was the disruption to our routine but as she led me to the school door and everything was still because students and teachers were nestled safely in their classrooms I had the overwhelming sensation of not wanting to part from her. “Please, let’s just go home,” my 7-year-old self pleaded. Of course she had to go to work and she peeled me out of our embrace and nudged me into the building. 

What would you do if the place where you live became so fraught with danger that you worried all the time? What if you couldn’t find food and your children were hungry? Where would you go? What if their was no one to call because all the people around you were struggling in the same way? I would would gather my daughter and hold her close and I would do whatever it takes to keep her safe. There would be no other option. The moment her newborn skin fused with mine I was an addict to this love. 

I cannot imagine who I would become if I didn’t know she was ok. It is emotionally inhumane to deprive parents and children contact with each other. And yet, politicians are making public policy that does just that. Regulations and process that are  against the very core of what it is to be human. 

Recently on social media a man I know justified current atrocities by stating that immigrants being detained had broken the law. I was sickened by this argument. Laws are made by men. They are ever changing and should not allow us to deviate from basic human morality. Justice lies in the moral ethics of humanity, not within the ever-changing laws that are made to justify our brutalities against each other.

Jane

Living, Mexico

Good vs. Evil – this month’s editorial from The Eye

Jane Bauer

“The function of wisdom is to discriminate between good and evil.” Marcus Tullius Cicero

The biggest villain of our time used his political position to divide the world. He rose to power “through charm, violence and cunning negotiations. He was an excellent speaker and surrounded himself with people who, like him, were not afraid to use violence to fulfill their political objectives.” historyonthenet.com

Once elected, as head of the state, he convinced lawmakers to grant “him temporary “emergency” powers for four years, enabling him to act without the consent of parliament or the country’s constitution.” He then divided his nation by singling out minorities and effected “decrees and regulations on all aspects of their lives. The regulations gradually but systematically took away their rights and property, transforming them from citizens into outcasts.” encyclopedia.ushmm.org

This leader is so despised that I once met a man who confessed that he had his name changed to prevent any associations with the genocidal maniac. A leader who separated families and put children in prisons- their only crime being their birth. When I first heard of this monster at the age of ten, I remember asking my mother ‘why didn’t you do anything?’ She would have barely been out of diapers when he reigned but it made me realize how helpless we can be in the face of such evil. It makes itself known in small increments and we are like lobsters in a pot with the temperature rising. We are unaware of our eroding morality as the bar for what we will tolerate moves further and further away from decency.

We have very conveniently bisected the world into good and evil which allows us to step over to the good side and feel ok about the chaos around us. We rise above the fray in our self-righteousness and we point the finger at the drug dealers, the ring leaders of organized crime, the terrorists, we watch Narcos and we tell ourselves we would never be that bad.

It is the comfort that we are ‘good’ that makes it possible to read the news about children being put in cages or traveling on rafts across dangerous waters to escape violence. Geography is the only thing that separates us from them, yet we see their situation as outside of ourselves. We do our part by sharing a post on social media and then we go about our business, our conscience relatively unscathed.

But if we want to be really good, really humanitarian, don’t we need to step back take ownership of our cog in the wheel?

I recently toured the Anne Frank House in Amsterdam. It was haunting to see the rooms where she spent WWII hiding for her life. I cried at the testimonials they showed at the end of the exhibition about what an icon Anne Frank has become and how brave she was. I didn’t cry for Anne. She was an ordinary girl facing horrible adversity- inhumane adversity! I cried for all the ordinary girls currently facing inhumane challenges today and I do nothing. We all do nothing.

We are the villains when we endure leaders who put power above human dignity.