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Archive for ‘Recipes’

Riquísimo Quinoa Salad!

This healthy salad is quick, easy, and perfect on a spring/summer day, which means it’s juuuuust right for ANY day in CR!

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Quinoa Salad   

1.5 cups of cooked and cooled quinoa

1/2 bell pepper, diced

1/2 c. cherry tomatoes, diced

1/2 c. cucumber peeled and diced

1 stalk of green onion, chopped

small bunch of cilantro, chopped

1 small can of corn (or use raw ear of corn)

1/2 c. cooked beans or chickpeas, chilled (you can use a small can if you have one on hand)


(of course, you could dress this a bazillion ways, but I’ll share what I used today)

2 tablespoons olive oil

2 tablespoons of apple cider vinegar

1 clove of garlic, minced

sea salt

black pepper


Add your prepared veggies, beans, and herbs to your cooled quinoa.  Mix dressing ingredients in a small bowl, add to your salad and toss.  Chill in the fridge for about an hour before serving, if you can wait that long!  I suppose this could feed 2 or 3 people, but I ate it all myself. ;)

quinoa salad

Come back and let me know if you give this salad a try!


Flower Power – Making Fresh Hibiscus Tea

(agua de jamaica)

We’re heading down the road to collect some flowers from a bountiful row of hibiscus bushes nearby.

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Justus begins harvesting eagerly at the very first bush he sees.

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Just behind him is a quiet, gravel road which henceforth will be known as hibiscus heaven.  Hundreds of brightly colored petals reach to the sky, soaking up pure abundant sunshiny energy that will soon metamorphose into a concentrate of liquid bliss.

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Time to head back and get our tea makin’ on!

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All set up and ready to go!  Flowers are rinsed well to remove any ants or other debris.

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(Many people just use the petals, but the benefits of the hibiscus calyx are too good to be discarded.  The calyx (green leaf-shaped foliage that supports the flower’s petals) is rich in anthocyanins. Anthocyanins are pigments that are responsible for the hibiscus’ red color and the production of antioxidants.)

All cleaned and prepped.  Time to pour in our boiling water.




I added honey and the juice of a lime, which changes the deep purple tea into a bright shade of pinky-red.


The rest of the flowers were placed on trays and set in the sun to dry for later use.

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dried hibiscus

How to make fresh Hibiscus Tea

*around 5 flowers per liter, 1-2 per mug

1. Wash your flowers.  Destem and remove the stybus.

2.  Place them in your mug or pitcher.

3.  Pour boiling water over the flowers and allow to steep at least 5 minutes. (Leaving them in too long may result in a bitter flavor; for stronger tea simply add more flowers rather than steeping longer.)

4.  Strain

5.  If you’re making iced tea, add the sweetener of your choice, a squeeze of lime, and plenty of ice!  If you’re making hot tea, try steeping with cinnamon sticks.


Nutritional Benefits:

Hibiscus tea is rich in vitamin C, antioxidants and minerals, which allows the body to fight infections. Hibiscus tea is beneficial in ridding the respiratory tract of bacteria that may lead to infection. The antioxidant properties of hibiscus tea can also slow down the growth of any pre-cancerous cells that may be present in the body.  It has positive effects on cardiac health similar to that of wine, has the ability lower blood pressure, and may also be used to help depression and manage mood swings.

drinking hibiscus tea

Have you tried hibiscus tea?  Do you flavor yours a differently?


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