Yes, I’ve been gone awhile. I’ve been a little preoccupied with a few really important things. I know you all understand. Thanks for hanging in there with me.
I’ve also been two-timing you. I started another blog. It had nothing to do with cooking, so I didn’t think it was relevant to share here at Live, Laugh, Cook & Eat. I know some of you have been following my adoption journey at My Truth, and I appreciate that. But I think I’m ready to get back to cooking and sharing. I am still hoping to share any new developments at My Truth (and I am hoping there will be some–soon).
But for now, let’s get back to all things culinary.
Before Guy and I were married and for a few years after, we used to go every year. We loved it (except for maybe that one year when I almost got washed away by that rogue wave).
We loved the sun, the sand, the laid back vibe . . . and especially the food. Okay, I also liked the tequila. Still do. That may be what keeps me going back at this point. It’s certainly not that I still look good in a bikini–because I don’t. But the tequila still tastes damn good.
On this most recent trip, I discovered Green Juice, or Jugo Verde. It was at breakfast one morning–I may have been just a tiny bit hungover. In my state of half-consciousness, I made the snap decision that the Green Juice looked like it had enough anti-oxidants in it to be good for me. Turns out it did. By the end of the trip I couldn’t get enough of it. And it had a magical effect on my hangover(s). Bonus!
JUGO VERDE (Green Juice)
- 1 rib celery, chopped
- 1 medium cucumber, peeled and chopped
- handful of spinach or baby kale
- 1/2 cup fresh squeezed orange juice
- 1/2 cup fresh pineapple juice
- 2/3 cup diced nopales (pear cactus paddles)
- handful of fresh parsley
- 8-10 mint leaves
- juice of 1 lime
- water, as needed
Blend all ingredients together in a blender, adding water as needed. Strain through a medium sieve and chill. Serve cold.