Raw Food Diet in Rosarito

The Mongolian Grill News


August 2010

July has been an awesome month for us as well as for Rosarito businesses in general. Our sign on the freeway has brought many new customers our way as well as served as a reminder that we’re still here to those who haven’t visited us for a while. When you’re away for a spell, we really do miss you. We thrive on your repeat business.

We were pleased that USBC allowed us to cater their Hawaiian Luau luncheon. In addition to feeding the 104 people present, I had the opportunity to dance a few hula songs with some of the ladies from my dancercize class. It was fun for us even though we were a little nervous.

To shed a few pounds before dancing the hula, I went on a 5 day raw food diet and lost 7 pounds. The raw food diet is a diet based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, nuts, dried fruit, and seaweed. I want to do it again for another 5 days and want to know if any of you want to join me. From all the ends and peelings of the vegetables that we cut up, I made a healthy broth. Everyday I heated the broth up and added raw veggies and cut up avocado to make a hearty soup. I also took melons, grapes and other fruits and blended them with spinach and other veggies to make a drink in the mornings. For snacks I had grapefruit, apples, and nuts (but not too many). I will be selling the soup for $60 pesos if you want to come in. Of course you can do it yourself at home, but I have all the veggies already cut up and vegetable broth, rich with vitamins. Your body gets a real good cleansing. The first 2 days are the hardest. Chris and I are starting tomorrow, Friday the 30th, but feel free to join us anytime.

For those of you who do not want to diet, come in and try our Thai Coconut Curry with Chicken, Shrimp and Bamboo Shoots. We will try to serve this every Friday and on some Saturdays.

Dancercize is free and is held on Tuesday mornings at 9:30 a.m. This coming Tuesday, August 3 will be the last class until August 24. NO DANCE CLASS FOR 2 WEEKS! We’ll be going to Rio de Janeiro for a week and then we need time to recuperate and catch up on things.

Our August Bunco luncheon will still be held on Wednesday, August 11 at 1:00 p.m. and we will be having our “make your own Asian Chicken Salad bar” available with our 3 different dressings (Chinese Rice Vinegarette, Mandarin Orange, and Thai Peanut) and toppings. The cost of $15 includes lunch, beverage, dessert, tip, and contribution toward Gift Certificate Prizes to other restaurants. For 24 players, we give out $40 for 1st place, $20 for 2nd place, $20 for lowest score, $20 for most buncos, and $10 gift certificates for highest scores in the 1st and 2nd rounds. Please email the_romeros@yahoo.com (underscore between “the” and “romeros”) to reserve a spot.

Hope to see you soon . . . Lee

CALIENTITOS (Christmas fruit punch)

In Mexico , to the names of things we love we add ito or ita, to -- make them into a term of endearment. -- CALIENTITOS --,which literally means "little hot ones" is fruit punch made out of seasonal fruit and cinnamon with a shot of rum, brandy or tequila. It is made in a huge pot of "barro" (clay). and it is offered to pilgrims after each "posada", when they enter a home each night and after they are done with their chanting, sometimes it is offered along with tamales and beans. Here is one of many recipes:

INGREDIENTS:

1 1/2 kgm of tejocotes (small yellow tropical fruit, much like guabas)

2 kgm. sugar cane cut into pieces ( a must)

1 1/2 kgm. of yellow apples

1 1/2 kgm. of guayabas

1 12 kgm. of sugar

1 kgm. dried prunes

30 grams cinammon sticks

Rim of one orange, cut in small rectangles

2 cloves

30 dried jamaica flowers

6 liters water

Rum or brandy to taste

In boiling water, drop the tejocotes, bring to a boil, retire from fire. Peel their shell, rid of strings and seed. Fill a clay pot with the water and put it to high fire. Meanwhile, peel cane and cut in small pieces. When water comes to a boil, put the peeled tejocotes and the cane and boil for 45 minutes- Peel the applels and cut them in eights, peel and cut guayabas in quarters. Put them in the pot. After half an hour, add sugar, when it boils again, put the orange and the cinnamon.

CHAMPURRADO

A typical mexican drink made out of corn mass, chocolate and milk (or water) with a touch of cinammon, boiled until thick consistency. An absolute must to accompany tamales.

INGREDIENTS

3 liters of milk

1 liter of water

two chocolate cake bars ( ABUELITA OR IBARRA)

2 molasses cones (piloncillo)

2 cinnamon sticks

1-1/2 cups of corn mass (masa found at the bakery department of supermarket)

Bring water, cinnamon and piloncillo cone to a boil, until dissolved. Disolve corn mass in one liter of milk and add to boiling mixture. Last, drop the remaining milk and the chocolate bars and boil until dissolved to low flame, stirring with a wooden spoon, until reaching desired thickness. When done, we use a "molinillo" or wooden artifact with rings, insert it in pot and rub between hand palms to obtain a foam before serving.

(With thanks to Olivia Del Corral)

Loaves and Fishes

I just received a family newsletter from Ryerson & Anne Clark who live in Yellowknife, Northwest Territories, Canada. It has nothing at all to do with Baja California, but it had a couple of items I felt were of interest to all.

Their newsletter is entitled "Dancing with Bears" and usually includes great photography and appropriate commentary:




Baked Arctic Char

There are many ways to prepare a lovely fish like this. You can cook it the same as any salmon and it looks the same as salmon in colour. The taste is clean and bit more favorful than salmon.

Both the Inuit and the Dene people suggested this method of baking.

Clean the fish and oil the outside of it. Thinly slice lemon and onion and lay the slices on the top of the fish. You can use a rice stuffing if you like. I think the good old Betty Crocker Cookbook tells you how to make the stuffing.

Wrap in foil and bake as you would a salmon for weight and temperature.

This fellow will serve six or more. Dinner anyone?

This big fellow seen above is an Arctic Char from Hudson's Bay and they are yummy! It was brought to us last week by an Inuit friend who lives in Arviat. George was brought up on the land and only moved to the village in his early 20s or so. He does very well in his business but also still lets the land provide.

(Ryerson is a professional photographer. Anne is a project manager in NW Territories for the Canadian Government.) Ryerson's website is at URL:

http://web.mac.com/ryersonclark/iWeb/Ryerson/Welcome.html