Cold weather doesn't have to get you down! I recently came back from Mexico to a cold Germany. Despite the cold, I wanted to eat chilled or really exotic food things make me feel a little more like I was at home. Of course, I changed some ingredients to make the dishes healthier because I wasn't exactly the healthiest person on earth when I was in Mexico.   Eating well is all about balance. Every now and then, it’s perfectly okay to eat real tacos. Treats are a part of life, but it's also important to recognise when we're pushing things too far. Indulgent food should be enjoyed and savoured, but only occasionally.  It's important to remember that the majority of our diet should be made up of balanced, nutritious, everyday foods.

Hibiscus Flower Iced Tea

Ingredients

  • 6 cups water
  • 2 cups dried hibiscus or Jamaica flowers
  • Stevia to taste

In a saucepan, pour 4 cups of water and 2 cups dried hibiscus flowers. Simmer at medium heat for 10 to 12 min. Once it comes to a boil, turn off the heat. Let it cool down and strain. Add the rest of water and add the stevia, mix well. Add some ice and Enjoy!

Hibiscus Flower Tacos

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Ingredients

  • 4 cups water
  • 2 cups dried hibiscus or Jamaica flowers
  • Coconut oil
  • ¼ white onion
  • 1 garlic clove
  • Salt
  • Corn tortillas

In a saucepan, pour 4 cups of water and 2 cups dried hibiscus flowers. Simmer at medium heat for 10 to 12 min. Once it comes to a boil, turn off the heat. Let it cool down and strain.

In a pan set over medium heat, add coconut oil and chopped onion and garlic, when it starts to brown add the hibiscus flowers. Mix constantly so the onion and garlic don’t burn. When the hibiscus flowers are starting to brown, add a generous pinch of salt. Let warm and set aside.

To serve: heat the corn tortillas, add a tablespoon or so of guacamole and then one or two table spoons of the hibiscus flower mix.

Frozen Vegan Bites

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Ingredients

  • 1 can Coconut milk
  • 1 Mango
  • 1/4 tsp vanilla essence

Directions Mix everything in the food processor. On a baking sheet, lay out 12 silicon muffin cups. Dollop some mixture into each cup, until all the mixture is gone. Place the cups into the freezer, and freeze overnight, or until everything is set. Once frozen, remove from the cases and serve, or place in an air-tight plastic bag and store in the freezer for up to 2 weeks.

Cucumber-Kiwi Agua Fresca

Ingredients

  • 6 kiwis, peeled
  • 1 large cucumber, peeled and seeded
  • 4 packets Stevia (or other no calorie sweetener)
  • 6 cups water, divided

Directions Place the kiwi, cucumber Splenda and 2 cups of water in a blender and puree until smooth. Transfer to a pitcher and stir in the remaining 4 cups of water.Serve chilled over ice. Garnish with kiwi slices.

With Love, Valentina

These easy and healthy chilled recipes are part of a series of monthly posts by Valentina M. Follow her on Instagram @thehealthymexican9 and on PumpUp @thehealthymexican.