Petite blog for Peruvian wellbeing
Hello friends! Happy Labor day! Because today is Labor Day in Peru. I’m also taking a small break to get over a small cold, so our weekly recipe will come around a lil’ bit late. I’m still so very happy with your visit. I wish you a stellar start of the week! I’ll see you soon! Español aquí.
This post was inspired by eavesdropping in the gym. I overheard a ladies locker room conversation about someone who had unfavorable results from eating massive amounts of fruit. This reminded me how as a younger Ale, I ate large amounts of fruit only to find myself feeling and looking very bloated the next morning. Español aquí.
Throughout my humble experience working out since I was 15 years old, I’ve learned some things about being healthy. One of them being the importance of knowing how to eat the right proportions. In summary, we know that eating fruit is healthy, but do me know how much we need?
So how do you avoid overdoing it? Start by knowing how much is the recommended amount of fruit you should eat in a day. Specialized online articles recommend 2 to 3 servings of fruit a day, with the United States Department of Agriculture recommending 2 cups of fruits a day. I find the second recommendation helpful because it’s most precise to measure as some fruits will be bigger than others.
Thank you very much for reading, I hope you’ve enjoyed this post!
This week’s post is dedicated to this favorite Peruvian side. As my fellow countrymen and countrywomen know, white rice is the companion par excellence for Peruvian dishes such as Sauteed beef, Seco Stew and more. In fact, several of the recipes I’ve shared this year recommend serving “with rice”. It’s something like the fish is to the water as the Peruvian is to the rice. So, if you don’t know how to make rice, this is for you. Español aquí.
The history of rice in Peru begins in China, about nine thousand years ago. From there it traveled to Spain with the Arab migration, from where it was introduced to the new continent. Although the type of rice which is common in Peru is short grain, there are other varieties of long and medium rice. I emphasize this because during a visit to Texas I spent 15 minutes looking for rice. In the end, I learned about basmati rice, which is a long grain rice that can be prepared with Peruvian seasoning.
For the recipe we will make the rice on stovetop and with a rice cooker. I used a cup of rice with 1 ½ cup of water. If you make more rice, always use the same amount of water as rice + ½ cup of water. For example, for 3 cups rice, 3 ½ cup water. Some people rinse the rice with water before cooking. It’s a preference associated with washing off starch and other elements.
1. Stovetop
Ingredients
1 cup of rice
1 ½ cup of water
2 garlic cloves finely chopped
Salt to taste
Oil to taste
Preparation
Heat a greased pot. Brown the garlic and salt.
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Ingredients
1 cup of rice
1 ½ cup of water
2 garlic cloves finely chopped
Salt to taste
Oil to taste
Preparation
Grease the pot. Introduce the garlic and salt.
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We are very pleased to share with you that our Peruvian style locro stew was recognized as the Recipe with the best photos for Cookpad Peru’s Easter #retoSemanaSanta challenge. Español aquí.
The Easter contest had seven categories with many delicious recipes from Cookpad Peru’s users. Check out our recipe in Cookpad (in Spanish) here and the results (in Spanish too) here.
Remember you can find our recipes in Cookpad Peru as Mucha Ale.
Hello friends, I hope you had an excellent week (and some Peruvian style locro stew too). This post brings you five healthy snack ideas that are easy to take with you wherever you go. The idea is to make it as easy as possible because who doesn’t need to optimize their schedule. Español aquí.
Above all I recommend you to take time to know what the recommended portion is for your snacks. Super meals are excellent as long as you eat the right amount. I hope you like it!
2. Berries
Berries are also an excellent companion to take with you because they are easy to eat. You don’t need to remove the skin or the seeds, at least not the ones listed below). Also, they keep well in the refrigerator when they are fresh or in the freezer when they are frozen.
3. Yogurt
One way I used to calm my hunger when I worked in an office was with natural yogurt. There was a kitchen where I’d keep a bottle that I drank through the week. Yogurt is a good source of calcium and when it has probiotics it helps with digestion. I recommend choosing one without sugar or sweeteners, which can be difficult to find but not impossible. The recommended daily serving is a cup (don’t cheat by measuring with a large mug). My yogurt recommends 200 gr.
4. Veggie sticks
I love choosing vegetable sticks as a fresh snack. Celery and carrots are ideal for this. Pack them with a dip if you want to add flavor. Get them ready to eat or make them in advance. They keep well in the refrigerator, so you can prep them from the night before. Use a sealed container when keeping them in the refrigerator so they don’t dry out.
5. Crackers and cheese
The last option is inspired by tapas. Pack crackers and cheese cut up in small slices or another topping to eat wherever you go. Remember to read the wrapper for the recommended of crackers per day. Other nice toppings include jams. My crackers wrapping recommends about 10.
