A Healthy Mexican Brunch

Thought I'd share a pic from a light brunch we made and enjoyed with friends on our lovely deck overlooking a beautiful lake this Easter. Since it was Easter, I was feeling a bit sentimental and wanted to dye some eggs, so I dyed them naturally using beets. (We have a red food-coloring allergy in our household, so natural dyes are a must.) Next in the image (clockwise) is fresh guacamole (tip: put the pit in the guac to help it stay green), fresh green salsa, banana bread made with ground oats, chocolate, and pecans, raw jicama (my new favorite veggie) and carrots, tuna and olive oil, and yogurt dill dip. We also had baked tostadas (for eating with the guac, salsa and tuna), fresh squeezed local orange juice, tropical fruit salad, and delicious Chiapas coffee. ¬°Que rico! How delicious! (The literal translation is more like "how rich" but here they tend to use this expression for anything that's really good.)

The dill dip is something I enjoyed as a child in the summer with fresh carrots. (I think it may be a Ukrainian thing, because my Mom and Grandma would make a similar dip.) I got my Mom to bring me dried dill from Canada just so that I could make this dip to enjoy with the sweet local carrots. This is how I make it using local ingredients:

Yogurt Garlic Dill Dip

I always free-style this dip, so feel free to play with the amounts of ingredients. I remember there being some sour cream in my Mom's recipe, but I prefer yogurt. Mix together, to your taste, approximately:

  • 1 - 1 1/2 c natural full fat (or Balkan style) yogurt (you can strain some of the yogurt liquids if you like in order to make a thicker dip - in the same manner you would make tzatziki)
  • 1 medium clove of fresh garlic (crushed and finely minced - start with one, then add more to taste)
  • 1/4 tsp sea salt (start with this, then add more to taste)
  • 2 tsp dried dill (or 2 Tbsp finely chopped fresh dill)
  • a bit of lime (or lemon) juice and/or a bit of finely grated zest (to taste)

Store covered in the fridge. Allow to sit overnight before serving - especially if using dried dill. Keeps for about a week. Enjoy with raw veggies.

Comments

Ah memories... that was a

Ah memories... that was a really wonderful Easter brunch with good friends. Important to note that it was HOT out, being in Mexico and all, so all the elements were either room temperature or chilled. Except the coffee of course, which was served hot and fresh, and which I had with sweetened condensed milk. Mmmmmm... que rico indeed!

Yes, these cool meals are

Yes, these cool meals are perfect for those hot days when you don't want to cook, or eat heavy foods. I had to bake that banana bread super-early in the morning with the fans on so that our place didn't turn into an oven too early in the day - since by the afternoon the casa turns into a solar oven on it's own!