Mucha Ale

Petite blog for Peruvian wellbeing

Archives (page 14 of 19)

Five tips for sun protection | Lifestyle

Hello! This post is all about sun protection. My experience in Peru can be summed up as hot. It’s summer in Lima and I’m melting away. Only this week Senamhi, Peru’s weather institute measured radiation levels ranging from 14 to 19 on a scale of 20. For reference, a measurement of 5 is moderate, above 11 it is extremely high. Español aquí.

Of course you shouldn’t just protect yourself from the sun and radiation in Peru. Wherever and whenever, you should protect yourself. Did you know that UVA makes you look older faster? Keep reading for more tips to protect yourself from the sun! 🌞

1. Protect yourself against UVB and UVA rays
Look for a formula that protects you from both UVB and UVA rays. UVB rays are the ones that burn and darken your skin, and UVA rays wrinkle and age you. Yes, they make you wrinkle faster than usual. Both of them also cause cancer.

SPF will let you know what percentage of UVB rays are repelled by your sunblock. SPF 15 protects you from 93% of radiation; 30, from 97%; 50, from 98% and 100, from 99%. The difference is quite narrow. Because of this difference of only 1% or 2%, dermatologists recommend an SPF 30 which is easier to find in a store.

Make sure your sunscreen will protect you from UVA rays by looking for it on the label or the words “broad spectrum”. Broad spectrum will also protect you from UVB rays.

2. Reapply every two hours
An SPF can also tell you how long your sunblock protects you from the sun. You can estimate this time by multiplying the SPF reading with how long it takes for your unprotected skin to get red. For example, if you become red within 10 minutes of being exposed to the sun and use an SPF 30 sunblock, it should protect you for about 130 minutes. However, I should also mention that some studies recommend reapplying your formula at least every two hours, regardless.

3. ¿Chemical or physical?
So, apparently sun protection comes in two types: chemical and physical. Chemical formulas work with ingredients that absorb UV radiation before it gets in your skin. Because no chemical offers a broad UV coverage on its own, chemical sunblocks and sunscreens contain a combination of ingredients to protect against the full UV ray spectrum.

Physical formulas reflect or repel UV radiation, bouncing it off your skin. Zinc oxide and titanium dioxide are two recognized ingredients for providing a broad physical UV spectrum protection. Physical formulas are the most recommended for sensitive skin.

4. If you are going to get wet, use a waterproof formula
Only those formulas that are waterproof will actually protect you if you get wet. If it isn’t waterproof, getting wet will only remove the formula and leave you unprotected.

5. Use additional protection
Dare to wear hats and additional protection. I love the geisha type parasols I’ve seen around Lima these weeks. To ensure your protection against the sun, make sure your instruments have an insulating material that will keep the sun’s rays off you when you use them.

Don’t be embarrassed to use something that will keep you safe. It seems that my friend’s hobby is to tease me whenever I wear something that is not “standard”, but the one who laughs last laughs best.

I would love to know if you liked this post. I really hope it helps you protect yourself against the sun. Remember that even when you can’t see the sun, we are still exposed to UVA radiation. 🌞

Source: SENHAMI, UCSF School of Medicine, and Skin Cancer Foundation.

Recipe: Peruvian style wonton cheese fingers | Easy to make

Hello. I am really excited to share today’s recipe with you for one of my favorite Peruvian finger foods. I am referring to Peruvian style wonton (or wanton) cheese fingers or what we call “tequeños”. Personally I love them, in fact I have no self control when they are close to me. I also have a small surprise for you in the recipe video. I am very nervous about it and I really hope you like the recipe. Español aquí.

A funny thing about these cheesy treats is that although they are very popular throughout Latin America, they originate from Venezuela. Apparently they were invented in Los Teques, at the vacation home of the affluent families from Caracas. For us is a very common finger food you can have while entertaining guests, although they are also enjoyed as entrees. Either way you have them, they are delicious!



Ingredients
200 grs. of fresh white cow cheese or any other cheese that melts
250 grs. of wonton pasta – I used a pack of 500 grs.of wanton pasta
Oil
01 scrambled egg

Preparation
Cut the cheese into slices. Place the cheese in the center of a wonton.


Moisten the edges with the egg. Roll it up. It is recommended not to close the tips so that it cooks better.


Repeat.

Heat a pan with oil. Place in the pan.


Let it brown and flip over.

Repeat.

Serve with a sauce. It goes very well with guacamole or Peruvian Huancaina sauce.

Serves 4 people a finger food.

Toasted Pumpkin Seeds | Easy to Make | Video

This week’s post a little outdated since I have been keeping it since October 🙊, but I really want to share it because it is very easy to make. I am referring to toasted or roasted pumpkin (or squash) seeds, which I made from the leftovers of my Halloween pumpkins. Español aquí.

As you may suspect, pumpkins are native to North America and therefore difficult to find in Peru. However, I propose an alternative for my friends in Lima, use squash seeds. As they are both from the same family, they make a delicious and healthy snack. They are known to be a source for protein, zinc, and magnesium.



Now that I am spending more time at home I am thinking about making this again because I’m always hungry. Does it happen to you? Next time I hear the ice cream man I will be ready to jump out of the window.

A video posted by Much’a Ale (@muchaale) on

Here are my pumkins…

Ingredients
Seeds from one or more pumpkins – Wash them well with water and let them dry off


Oil and sat

Preparation
Oil a dish. Place the seeds on the dish. Flatten down.


Place in a preheated oven at 400°F. Cook until golden.


Add salt and other spices.

I hope you enjoy!

Motivate yourself with 6 reasons to work out!

As much as I love cooking and eating, I also love doing sports and staying healthy. Sport has helped me in many ways and I am excited to share this post for six reasons to exercise and be your best self. Let’s go! Español aquí.

1. Control your weight
Sports help control your weight. When you do any exercise, you burn calories; when you increase the intensity, you burn more calories. Exercising more than once a week is ideal, but when we can begin by taking the stairs instead of the elevator and incorporating walks in routine.

2. Keeps you healthy
Exercising is a way of protecting ourselves from different ailments, such as heart disease. Being active increases high-density lipoprotein (HDL), which is also known as good cholesterol, and which reduces triglycerides. Regular exercise also prevents and controls other diseases such as metabolic problems, diabetes, depression, cancer and arthritis.

3. It makes you happy.
Physical activity stimulates the development of chemicals in your brain that make you feel happy and relaxed. Exercising regularly will also improve your physique and the way you see yourself, which fuels your self-esteem and makes you feel good about yourself.

4. It gives you energy
Exercising strengthens your muscles and endurance. Doing sports provides your muscles with more oxygen and nutrients, making your cardiovascular system works better. This results in increased energy.

5. Helps sleep
Exercising will help you to fall asleep faster and uninterruptedly.

6. Stimulate your social life
Exercising with your friends or partner is an excellent idea to motivate each other and share a moment in the day. If you can not go with someone special, it is also an opportunity to meet new people.

Before you begin, make sure to check with your personal doctor or a specialist. I also recommend having the right tools, such as clothing and shoes that you feel comfortable and not restricted in.

I hope you liked this post and that it motivated you to start doing sports, if you didn’t already. Health is a long term investment. We can start today by having healthy habits. I hope to share more posts like this soon.

That’s me in the picture . Let me know if you’d like more posts like these. I am happy to oblige.

Recipe: Peruvian style fish escabeche | Video

I am very happy to greet you and share my first post for 2017. My sabbatical came to an end in December and I am back in Lima. I took a small break at the start of the year while I resolved some personal issues (looked for a job), but I am back because I missed sharing these posts.

Peruvian style fish escabeche



This post is based on Fish Escabeche from Nicolini’s recipe book and it was prepared with Peruvian paiche fish. Escabeche originates from Spain and has expanded throughout the world, with a strong presence in Mediterranean and Latin American food. Most of its variations consist of meat which has been marinated and cooked with vinegar, and seasoned with peppers. In Peru, Escabeche is a staple during Easter, due to the catholic custom of eating fish in that holiday. It is also prepared with chicken.

Ingredients
½ cup of vinegar
2 large onions in wedges
2 Peruvian peppers in slices
1kg / ½ lb to ½ kilo / ¼ lb of fish in large cuts – we use Paiche
4 ground mirasol peppers
2 garlic cloves, minced or ground
Flour
Oil
Lettuce leaves, washed – we use arugula
Sweet potato, cooked
Eggs, boiled, in halves or pieces
Olives, without seeds
Salt, pepper and cumin, to taste

Preparation
Bring the vinegar, onion and Peruvian pepper together in a bowl. Agregar la hierbabuena, la sal, la pimienta y el comino. Dejar reposar por 1 hora o más.


Wash and dry the fish. Salt and pepper, and cover with flower.


Fry in hot oil. Set aside.


Cook the garlic and mirasol pepper in oil. Add the vinegar, onion and Peruvian pepper.


Boil once. Echar la salsa de cebolla sobre el pescado


Garnish with eggs and olives. Serve over lettuce and with sweet potato. It is recommended to keep this in the refrigerator overnight or for longer.

Garnish with eggs and olives

Serves 4 to 6 people, depending on the amount of fish.