Tag: sara balcazar-greene

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Mother's Day

I love that we set aside a whole day to honor and celebrate the women who raised us. My mom is an amazing mother who dedicates her life to her four kids. She is selfless, strong, and the most energetic woman I’ve ever met.

Every year as Mother’s Day gets close, I get a little nostalgic that we are not closer (geographically) but then I am quickly reminded that we are close in our hearts. Being 3000 miles away is not always easy. Those are the moments I am most thankful for the technology that brings us together. I always think of the things we would be doing if were celebrating together. This holiday has so much room for thoughtfulness and personalization; making a meaningful and memorable Mother’s Day is an attainable task.

TIME:

* Giving the gift of your time can be more valuable than any material item. As we get older, our lives get busier. Plan something with mom that gives you both some quality time together.

* Brunch Basics ~ Take her to brunch at her favorite restaurant (make reservations ahead of time), or if you’re handy in the kitchen, give her the gift of a home-cooked meal.

* Live far away from your mom? Really treat her and fly her out to visit you for a few days; show her around your city!

* Can’t be there in person? Plan a video-chat dinner date with mom and share a virtual “toast” together!

GET MOM CONNECTED:

* Set your mom up on Facebook or Instagram (and patiently give her a quick tutorial). It will let her peek into your daily life and see the moments that are special to her.

* If your mom isn’t super tech-savvy, put together a small album of your favorite photos over the past year. If she’s not online, chances are she hasn’t seen those day-to-day photos of what’s going on in your life.

HANDMADE:

* Make a greeting card from scratch! The handwritten note is becoming a lost art, and it shows that you care enough to write something in your own words. Don’t worry — you don’t have to be a poet. Simply expressing a few things about what you’re thankful for will mean the world to her.

A DAY OF RELAXATION:

* Let your mom have a day to herself to relax, rest, and recharge. Give her a gift of bath salts (homemade if you have the time), and a good book. Then leave her alone while you take on some of her errands, prep dinner or do the dishes. (Mom’s should never do dishes on Mother’s Day!)

These are just a few ideas, but make it your own. Have fun with it, keep it thoughtful, and it will be a day she’ll remember for years to come!

If you are a mother too, I hope you feel loved and celebrated this Mother’s Day. And no matter what season you find yourself in, just know that you are loved and appreciated.

With love and gratitude,

Sara Balcazar-Greene (aka. Peruvian Chick)

Peruvian Food Ambassador

peruvianchick.com

instagram.com/peruvianchick

facebook.com/theperuvianchick

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Organic. Time is Personal

I have not always been a strict organic consumer. About 6-7 years ago I started with organic eggs, mainly because they taste better. When I discovered how much better the eggs were, I figured the chicken would be too. That began my journey to slowly transitioning into more organic items, and within 2-3 years, 50% of what I was consuming was organic.

A short time later at a routine doctor’s visit, swollen lymph nodes were discovered under my arms and other parts of my body. After asking the doctor how to get them back to their normal state, I remember vividly the technician saying, “there’s nothing really you can do about them, other than just monitor them”; an answer that didn’t quite sit right with me. It was then that I began heavily researching and learning more about the organic movement, and the more I learned, the more compelled I felt to switch to an all organic diet. Everything from the extra hormones added, to the animal products available in the market, and the pesticides and chemicals added to the produce; the genetically modified foods we put in our bodies and the chemicals we put on our skin, all have an effect on us.

Switching to a 75% organic diet has been one of the best things I could have ever done. I consume hormone-free, organic eggs, meats and produce. My fridge is usually packed with organic goodness every Monday, and practically empty every Saturday…aka time to get more organic groceries. My lymphs nodes where back to normal a year later. Ironically, I had my check-up with the same technician. I brought up the fact that the swelling was gone as she was scanning my test and she repeatedly said: “it must have been an error, they just don’t go away”. Well, they did.

It’s often said that people decide to make drastic changes once they are faced with big challenges (wake up calls). I am thankful mine was not as challenging as many other people face, and equally thankful for the swollen lymph nodes. I am still not 100% organic, not because I don’t want to be, but because sometimes it’s simply not possible due to accessibility. Life happens, and I don’t beat myself up for it. But when the option is there, organic is always my first choice.

These days the word “organic” is seen everywhere. More and more menus are offering “organic greens served with organic baker’s bread and organic spread”, but one thing we have in our favor is that that the word organic (unlike other feel-good descriptions of food like “natural”), actually means something. Certification procedures in the United States and many other countries are strict. In the US, organic food must meet standards ensuring that genetic engineering, synthetic fertilizers, sewage and irradiation were not used in the food’s production; and that makes it a tad easier for us!

With love and gratitude,

Sara Balcazar-Greene (aka. Peruvian Chick)

Peruvian Food Ambassador

peruvianchick.com

instagram.com/peruvianchick

facebook.com/theperuvianchick

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Enjoying the Simple Pleasure of Cooking

It’s a new year and once again many of us find ourselves with renewed goals for 2016. Many opt for the traditional resolutions of losing weight or exercising more after overindulging during the holidays. This year I have decided to take it a step further and apply a minimalist approach to my eating and lifestyle habits.

I recently read an article that alluded to the fact the minimalists like to say that they’re living more meaningfully and more deliberately, and that getting rid of most material possessions in their lives allows them to focus on what’s important: family, friends, hobbies, travel, experiences, etc. This article got me thinking on how it would apply to our everyday lives, cooking and eating.

We live in a society of the “eternal holiday.” After the New Year sale, there’s Valentine’s Day, St. Patrick’s Day, Mother’s Day, Father’s Day, Independence Day… and shortly after we are back to Thanksgiving and Christmas again. For each holiday, stores have specials and themed products designed for us to over-shop and then we hold onto these things because we think they’re going to be useful in some hypothetical future that does not actually exist. Naturally, we end up with more than we need.

My curiosity led me to different blogs and articles, but one in particular grabbed my attention. Joshua Becker, from Becoming Minimalist, wrote A Simple Guide to Enjoy Cooking. “Enjoy” being the key word:

1. Clear your kitchen counters. A clean, uncluttered kitchen counter is refreshing. It communicates calm and order. It saves time and promotes cleanliness.
2. Cook healthy foods. There is a pleasant satisfaction that comes from preparing healthy food for you and your family. Its importance in the process cannot be overstated. It provides valuable motivation and incentive for cooking your own meals. And the positive benefits of cooking a healthy meal stretch far beyond the dinner table.
3. Use fresh ingredients. Replace dried spices with fresh ingredients (onion, garlic, parsley, basil, limes, lemons), the flavor of meals improve dramatically.
4. Own a sharp knife. Learn how to use it. It does not have to be expensive. And once you learn how to use it properly, preparing meals becomes significantly easier and more enjoyable.
5. Start with foods/recipes you enjoy. Begin by preparing meals you look forward to eating. And incorporate the same philosophy into cooking all new dishes at home.
6. Be confident. You can do this. Step up to the cutting board, the oven, or the stovetop with full confidence in your abilities. An anxious spirit does not enjoy creating. And unfortunately, an anxious spirit rarely succeeds. To enjoy cooking, you’ll need to convince yourself that you are able to do it. Eventually, a delicious meal and corresponding smile from your table guests will do the trick. But even before they do, believe in yourself. You will still make mistakes, but that’s okay. Just remember, the biggest mistake you can make is not believing in yourself.
7. Value presentation. There is an old saying among chefs that goes like this, “We eat with our eyes first.” Research and experience validates their claims. Food that looks good is more likely to taste good. Take some extra time to serve your food in a visually appealing presentation—even if you are eating alone. You’ll always enjoy it more.
8. Appreciate the eating. Be mindful of the cleaning. If you have a family, create the space and culture in your home that values eating together. For many families, this is not possible at every meal, but that does not mean space can’t still be created for some family meals together. You may need to establish some margin or get creative, but the more time spent together around the dinner table, the better. Appreciate the importance of sitting down long enough to enjoy your food. And likewise, learn to appreciate the act of cleaning up afterwards. It does not have to be seen as a chore if approached with the right mindset.
9. Record your favorite recipes. I store a small, index card box in our pantry. Inside, I keep all the successful recipes I have discovered over the years. And it has been an important step in increasing my enjoyment of cooking because the true value of the black box is that I have a wide selection of family-favorite recipes right at my fingertips.

Happy Cooking 2016!

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

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Falling in Color

A few years back my mother made a comment I never thought of before. She was visiting from Peru, where I was born and raised and where we only have two very distinct seasons: summer and winter. In Peru we don’t get to experience the transition between winter and spring or summer and fall like we do in the Pacific Northwest. She said, “I remember growing up and watching my mother paint landscapes. She would always include full color trees: orange, red, and pink. I never knew they really existed. Seeing them is like being in one of her paintings.”

After I heard that, I never looked at fall the same way. The beauty of nature never ceases to amaze me. Fall colors are bright and soothing and the air is crisp and fresh. But fall brings so much more than a feast for the eyes: squash, apples, dark leafy greens. Farms are bursting with new varieties of produce, so I make a resolution to try them all!

Butternut squash is my favorite – naturally sweet, versatile, and very “meaty.” Many people assume the only use for butternut squash is in soups, but I like to roast it and keep it in the refrigerator in three different forms: mashed, sliced, and cubed.

MASHED:

  • Add a tablespoon to your morning smoothie with dates and cinnamon for a fall twist
  • Add it to your pancake batter
  • Make pumpkin bread
  • Great with creamy sauces, such as mac n’ cheese

SLICED:

  • Phenomenal for lasagnas; layer it with béchamel sauce, spinach, and mozzarella for one of the best vegetarian lasagnas you’ve ever had
  • Or top it with olive oil, walnuts, and breadcrumbs and broil it for a great side dish
  • Use it as a pizza topping

CUBED:

  • Include it in stews, curries, soups, and salads
  • Glaze it with maple syrup, cinnamon, and a pinch of salt for a sweet and savory side dish
  • Toss it with olive oil, pasta, kale, and bacon, with a sprinkle of parmesan cheese for a hearty supper

As you can see there are many ways to add butternut squash to your fall menu. I hope this is a good start!

In recent years I have learned to appreciate the small things in life. Even though my excitement for butternut squash can be cliché to many, it really does make a big difference when we stop and appreciate nature’s gifts. Countless times a year I say to my family and friends, “Isn’t it amazing that this came out of nature? How good does this taste?!” It’s in the little things that we find contentment and appreciation for the abundance we have. Happy falling!
Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

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Simple and Beautiful Holiday Bread

Once again December is upon us. It feels like yesterday when tulips started blooming and rejoiced with their colors, summer heat gave us a good excuse to eat watermelon by the pounds (well, I did), and then the fall air became crispy enough to get us all excited about hats and scarfs. But December has done it again—it surprised us with the smell of hot cocoa and festivities everywhere we turn.

December is festive, fun, colorful, warm, traditional and giving. It gives us the opportunity to reconnect with friends, a chance to indulge on special ingredients, an excuse to get dressed up and a reason to be a little more giving than usual.

This past September my parents came to visit. I am so thankful my husband and I were able to spend almost two months with them. It was like being back home. As expected, most of the time we were in the kitchen cooking, baking, talking. My parents LOVE bread. They have it for breakfast and at tea time, every day. So that sent me into a “bread making kick.” Few things are as good as well-made, fresh bread—the initial crunch, then the softness of the inside. It’s even better when it’s warm and the smell lingers throughout the house.

Artisan bread is my favorite. It’s rustic and very forgiving. I do not own a bread-making machine and I had never made bread in my life until I discovered the 5-minute Artisan Bread. After that I was making bread every day and loving it!

Offering homemade bread is a warm, personal gesture, carrying the best sentiments of the season. Accompanying it with a jar of homemade warm apple compote makes the perfect gift! All you need is four ingredients, parchment paper and a dutch oven (recipe on back). Add fresh rosemary for a more savory flavor, fresh oregano for an Italian twist or even chocolate chips for some sweet fun! It takes almost no time to make but can be a wonderful gift for a party hostess or a neighbor. It tastes and looks good and don’t forget to package it thoughtfully.

But let’s face it, we all get busy and may not have time to make homemade bread for every occasion, but you can add a loaf of Breadfarm artisan bread to your next Klesick order. Make a big batch of apple compote (recipe on back) ahead of time, store in jars and refrigerate. Next time you are heading out to a Christmas party, wrap that pretty bread with parchment paper, grab a jar of apple compote and delight your friends with this tasty treat!

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

ARTISAN BREAD

 

6.5 cups all-purpose flour

3 cups luke-warm water

1 tbs salt

1 tbs yeast

 

In a large bowl, stir together the flour, salt and yeast. Add the water and use a wood spoon to stir together until the mixture is thoroughly combined.

Cover dough with plastic wrap and let sit at room temperature for 2 hours. Dough will bubble up and rise. After dough is ready, preheat oven to 500 F. Cut half of the dough and place onto a well-floured surface. With floured hands, form the dough into a ball.

Place on top of parchment paper and let rest for 45 minutes. While dough is resting, put your dutch oven into the preheated oven for 30 minutes. After the 30 minutes are up, carefully remove the dutch oven. Slice 1/4″ deep cuts into the surface of the dough. Carefully lift the dough and place, with paper and all into the preheated pot. Replace the lid and slip it back into the oven. After 15 minutes of baking, remove the lid. The dough only needs to bake in the steam for that amount of time. now it is time to add a lovely caramel color to the bread. Turn the heat down to 450°F and bake for another 15-20 minutes, depending on the size of the loaf. Once the loaf is nicely browned, carefully remove it from the pot with a spatula. Peel off the parchment and allow to cool on a cooling rack. Bread will be golden, crusty and delicious!

WARM APPLE COMPOTE

 

2-3 apples peeled and thinly sliced

Coconut oil

Cinnamon

Maple syrup

Apple cider

 

Sauté apples in coconut oil until slightly brown, add a pinch of cinnamon and maple syrup. Let apples caramelize. Add a splash of apple cider for a more runny consistency. Enjoy on hot toast. Spread almond butter if you’d like and enjoy!

Recipe inspired by Feastingathome.com