» Archive for the 'recipes' Category

Recipe: Jamaica, Ginger and Lemon Verbena Tea

Thursday, August 21st, 2008 by Marie

Our lemon verbena plants are doing great this year. We have two big plants near the main house, and lots of smaller plants which have been propagated by cuttings throughout the forest. The smell of the leaves alone is a great reason to find a way to have it in your home garden - sweet, lemony goodness!

The leaves can be used to brighten up rice and bean dishes, as an infusion in oil, vinegar, or even vodka, or, the best way, in my opinion: tea!

I’ve made tea with lemon verbena alone, but this combination of ingredients has become my favorite tea to sip on after meals. The jamaica (hibiscus, in English) is rich in vitamin C, the lemon verbena relieves stress, and the ginger aids digestion - making it the perfect after dinner drink.

You can use cheese cloth as I have done in this recipe, or you can simply strain the tea into a new pot.


  • 1 handful dried jamaica, or hibiscus flowers
  • 1 handful fresh lemon verbena leaves, torn
  • 2 T chopped fresh ginger
  • 6 c. water
  • honey, if desired


  1. Combine herbs and fold into a cheesecloth - secure with string.
  2. Bring 6 cups of water to boil. Remove from heat, and add the bundle of herbs.
  3. Let steep for 5 minutes, remove herbs and serve! Offer honey if you desire, although I like this tea just the way it is - tart! This serves 6 people one cup of tea.

Peanut Butter

Friday, August 8th, 2008 by Marie

Two of our recent volunteers taught us how to make peanut butter!

making PB

A very good addition to our foods - we don’t like the commercially produced peanut butter which has partially hydrogenated oil, and organic, natural peanut butter isn’t yet available in this part of Mexico.

Thanks to Allison and Suzanne!

peanut butter

Recipe: Black bean salad

Monday, March 24th, 2008 by Marie

This is a great salad, full of fresh raw veggies and rich protein from the black beans. Can be a side dish or a light meal.

Black bean salad


  • 1 1/2 cups black beans, cooked and drained
  • 1 bell pepper, yellow or orange
  • 1 small purple onion
  • 1 jalapeno pepper
  • 2 roma tomatoes
  • 1 handful cilantro
  • 1 or 2 limes
  • salt


  1. Chop vegetables finely (de-seed the peppers and tomatoes!)
  2. Toss together beans and vegetables with cilantro and the juice of one lime
  3. Add salt to taste
  4. This salad tastes better if it sits for a couple of hours in your refrigerator before serving.

Recipe: Pasta with Orejas de Ratónes and Tomatoes

Monday, September 3rd, 2007 by Marie

We enjoy lots of dishes with our forest-harvested mushrooms, but pasta with orejas de ratónes is easy to prepare and delicious!

Pasta with tomatoes and mushrooms


  • 5 oz pasta
  • 4 T olive oil
  • 2 cloves garlic, diced finely
  • 3-4 handfuls mushrooms - we use orejas de ratón harvested here at the Bosque
  • 2 roma tomatoes, seeded and roughly chopped
  • salt


  1. Cook pasta according to package directions
  2. Cook garlic and mushrooms in olive oil over low heat for 5-7 minutes
  3. Toss pasta in olive oil and mushroom mixture. Add tomatoes.
  4. Add salt and pepper to taste.
  5. If available, garnishing with freshly grated parmesan cheese is delicious! You can also garnish with chopped italian parsley or oregano.
  6. We serve this with a side of whatever is growing fresh in the gardens! A small, leafy green salad works well.
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