Recipes Showcase

Welcome to the Recipes Showcase page of Cultura y Salud Nutrition! Here, you will find a collection of healthy and culturally relevant recipes that promote wellness while still honoring our traditional meals. Explore our curated recipes and discover new ways to create delicious and nutritious dishes.

In this section, you will find a variety of recipes that focus on creating healthier versions of classic Latino dishes. Each recipe includes healthy cooking tips, nutritional breakdown, and cultural context to help you make informed choices about the food you eat. Our goal is to inspire and educate you with accessible and affordable recipes that prioritize your health and well-being. Whether you're looking for meal planning advice or simply want to try something new, our Recipes Showcase has something for everyone.

Mexican Pickled Onions

Ingredients 2x

 
  • ▢2 red onion - peeled and thinly sliced
  • ▢8 limes - juiced
  • ▢2 Tablespoon cider vinegar
  • ▢2 teaspoon kosher salt or Sea salt
  • ▢1 teaspoon fresh ground pepper

Instructions

  • Slice the onions thinly with a sharp chef's knife or a mandoline.
  • In a large glass bowl or jar, add all ingredients and toss to combine making sure the onions are coated through.
    2 red onion,8 limes,2 Tablespoon cider vinegar,2 teaspoon kosher salt,1 teaspoon fresh ground pepper
  • Refrigerate for at least 30 minutes before serving. Shake or mix the onions at least once while they cure. This will ensure all of the onions are covered in the juice and will pickle evenly.
  • Taste before serving and add salt if needed.

Nutrition

Serving: 1cup | Calories: 27kcal | Carbohydrates: 7g | Sodium: 141mg | Potassium: 94mg | Fiber: 2g | Sugar: 2g | Calcium: 10mg | Iron: 2mg

 

This refreshing Jamaica Drink is made from dried roselle hibiscus flower and the vibrant red color and tart, tangy flavor make it a favorite among many. It’s served cold over ice with a bit of sugar or honey to balance out the tartness.

Ingredients

  • 4 cups dried jamaica flowers - also known as hibiscus or flor de Jamaica
  • ▢32 cups water
  • ▢2 cups  white sugar, Coconut sugar, Stevia or Monk fruit sweetener.

Instructions

  • In a large pot, place the 2 cups of dried Jamaica and 8 cups of water.
  • Over medium high heat, bring it to a soft boil for 5 minutes.
  • Remove from heat.
  • Add the sugar and stir well until all of the sugar is dissolved.
  • Add the remaining of the water and let it cool (I let mine sit overnight covered on my counter since I like it to have a strong flavor!)
  • Strain. Taste for sugar and water and add more if necessary.
  • Refrigerate until ready to use. Serve over ice.

Nutrition: Serving: 8oz | Calories: 57kcal | Carbohydrates: 15g | Sodium: 5mg | Sugar: 12g 

Note: keep in mind that Stevia and Monk fruit is sweeter than coconut sugar or white sugar. Stevia and Monk fruit sweetener has O grams sugar.

Traditional Picadillo

Ingredients 2x

 
  • ▢2 large russet potato - chopped in small cubes
  • ▢4 to 6 tablespoon Olive oil or Avocado oil
  • ▢2 lb Chuck Ground Sirloin
  • ▢0.5 teaspoon garlic salt
  • ▢2 cup chopped onion (½ medium onion)
  • ▢2 medium poblano pepper, jalapeño or 1 Anaheim chile - chopped
  • ▢2 large tomato or 2 medium roma tomatoes - chopped
  • ▢8 oz tomato sauce (no sodium)
  • ▢1 cup broth - chicken or beef. (organic) (no sodium) Add more for a more juicy dish
  • ▢1 cup frozen peas (optional)
  • ▢1 cup roasted or regular corn kernels (can be frozen)
  • ▢3 tsp kosher salt, Pink salt or Sea salt.
  • ▢2 tsp black pepper

 

Instructions

 

    • Cook the cubed potatoes in 2 to 3 tablespoons of oil in a medium skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.
    • Cook the potatoes first or do this while the potatoes are cooking; Cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt.
    • Break the beef with the spoon into small pieces while you stir.
 
  • When the meat is ¾ cooked, add the onions and poblano pepper (or Anaheim chile) and cook for 2 minutes.
  • Add the chopped tomato, tomato sauce, broth salt & pepper. Cook until the onion becomes clear and meat is completely cooked.
  • Add the frozen peas, corn kernels and potatoes. Cook for another 2 to 3 minutes on low heat to incorporate all the flavors. Taste for seasoning and add salt and/or pepper according to taste if necessary.
  • Remove from heat and serve while its hot.

 

Nutrition

Serving: 2cups | Calories: 320kcal | Carbohydrates: 35g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 351mg | Fiber: 4g | Sugar: 7g

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