Ingredients 1.5 tbsp light cooking oil 1/3 onion finely chopped 1/2 tbsp finely chopped ginger 1/2 tbsp finely chopped garlic 1/4 tsp turmeric powder 1/4 tsp red chilli powder 1/2 tbsp coriander powder 1/2 tsp amchoor powder 1 tbsp tomato paste 1/3 head of cauliflower cut into small florets water as needed salt to taste finely chopped fresh cilantro and yogurt for garnish
Heat oil in a large non-stick pan on medium high heat, add in onions, ginger and garlic and fry for a few minutes till onions soften and lightly brown.
Stir in the spices and tomato paste and mix well. Now add in the cauliflower florets and mix to coat well with the spice mixture. Cover the par and cook for 5-6 minutes, stirring occasionally till the cauliflower is cooked through.
If you feel the spice blend is too dry and starts to stick to the pan, add a splash of water and mix well. Season with salt and give it a final stir.
Garnish with fresh cilantro and yogurt, serve warm.
I wrote this cookbook for the 10-year anniversary of my restaurant Cafe Juanita. I am filled with so much gratitude to the amazing team that works alongside me as we enter our 17th year in business.
If you have been to the restaurant we would really appreciate if you took a moment to post a review: https://g.co/kgs/kteosNN
I love fresh homemade grapefruit soda. I got this awesome vintage juicer from my mum’s cupboard, she never used it anyway, and it is perfect for single servings. Squeeze your citrus of choice, add lots of ice and top with club soda. *make it Paloma by adding a shot of tequila *make it a Greyhound by adding a shot of gin or vodka
If you have not ventured to the highway around Huatulco lately you may not have noticed the growing number of migrants on their walk towards a better life. Many months ago on the south side of Copalita an immigration kiosk was erected and manned by immigration and army personnel. They pulled over buses and vans and had a tented area where I occasionally saw people who had been pulled off the buses and vans, for not having the proper documentation, waiting. When I happened to be standing next to a man in an immigration uniform at the bank, I asked him what they did with the people and he told me they sent them back to their country or at least to the border of Mexico.
In the last couple of weeks the number of migrants has steadily grown and in the past couple of days I have seen at least a few hundred people walking on my fifteen-minute drive home. A path just before the immigration kiosk has been forged so that they can avoid it altogether.
Yesterday I stopped and asked a group where they were from just before they got on the avoid-immigration kiosk path through the bushes.
“Haiti” one man responded.
“où allez vous?” I asked
“Les Etats-Unis” he said.
This morning while driving back in to work, moving in the same direction as the walkers, I stopped for two women. They climbed right in my car with a small baby and a few meters later we picked up a young man. I asked if they were from Haiti and they said they were from Guinea.
The immigration kiosk was just up ahead but we weren’t stopped, to be fair the two soldiers standing in front of it looked resigned to their inability to do anything.
We stopped just off the highway in Copalita and had breakfast. Guinea is 9345 km from Huatulco. Over breakfast we exchanged names and phone numbers.
Mari Assi, a robust young woman with a burn scar covering one hand and forearm was wearing sandals and carrying her 19 month-old daughter Fati. Her traveling companion was Aminata who had left her 13-year old daughter back in Guinea and the young man was Osmane. While French is the primary language in Guinea, due to its colonization by the French, their speech was also peppered with words of a language I didn’t know. They flew from Guinea to Nicaragua and had been walking/taking buses/ hitchhiking for 12 days. Their final destination goal: New York.
If you watch the news it will tell you about the atrocities happening in other parts of the world- military coups, crime, instability, places where women being raped is a regular occurrence. I don’t need look at the news to understand the why of what brought Mari Assi, Aminata, Fati and Osmane to be on the same road as me. I only need to look at their inadequate footwear, their clothes that have leaves sticking to them from sleeping in the bushes, to know they deserve more… more help… more humanity… and more compassion.
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.“
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.
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.
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
Rub pork with minced garlic and salt.
Heat oil in a deep pan or pot on medium-high.
Sear pork until brown. Do not let the garlic burn. Add orange juice, chipotle, cumin and lime.
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.
Serve in tortillas topped with pico de gallo and salsa.
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.
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!
Here is my editorial from this month’s issue of The Eye magazine.
“Money doesn’t grow on trees.” English proverb
The above is one of my least favorite idioms. As a kid when someone would say this to me I would think, “money is made of paper and paper comes from trees so actually money DOES grow on trees.” Nobody thought my logic was very funny.
As an adult, I understand the meaning behind the proverb and I still don’t like it. Money IS just paper, or these days usually plastic. Money’s only use is the value we place on it. Its power lies in how it is spent.
In fact, more than ever we exercise our power, our political choices and our values in how we decide to spend our money. We are living in the consumer age.
What is your relationship with money? Do you read the menu from right to left – allowing price to dictate your tastes? Do you feel resentful when paying your bills or are you filled with gratitude about the services and goods you received in exchange? How much money do you need to be satisfied? Do you dream of fancy cars and big houses or is it enough that you can treat friends to dinner or a concert without feeling affected financially?
We live in an age where getting a deal is a badge of honor and growing your money is a source of pride. But what if every purchase came with a different criterion than cost? What if we valued paying more knowing that the people who made our goods were earning more? Low priced goods, from clothing to electronics to food, come with costs beyond money. Low wages, poor working conditions, GMOs that produce environmental damage, are all things that we endure to get the lowest price we have come to value.
What if when you bought a sweater you didn’t just check the price and the washing instructions? What if you checked to see where it was made and by whom? What if before buying a new computer you researched the company’s ethical practices in relation to its workers and the environment, rather than just looking at consumer reports about the functionality of the product?
This brings me to one of my favorite proverbs… “There’s no such thing as a free lunch.” Someone is always paying. Our affluent and comfortable lifestyle has been built on the labor and exploitation of others.
So spend compassionately! Tip well! Pick up the check! Buy less crap and spend more on ethical well-made products! Invest in experiences! Follow your money beyond your purchase and see where it’s really going.
Jane Bauer 