Recipes for a Conscious Lent

Dishes that honor tradition with flavor and well-being

Try these three practical and delicious recipes to accompany Lent. They are also ideal for breaking the fast and, even if you have not fasted, they nourish, respect life, tradition and have a festive tone. Enjoy them as a family, the kids love them! They are prepared in 3 or 4 steps and are simple and easy.

Cocktail or ceviche, but fishless. As Easter is intended to omit meat, many opt for fish and seafood. Unfortunately, the seas are heavily polluted with heavy metals and other toxic substances, and to slow down the depletion of oceans and rivers resulting from overfishing and animal suffering, it is better for your health and that of the planet to replace protein with the ingredient of your choice:

• Heart of palm: provides a fibrous texture, absorbs flavors well, gives a fine and elegant touch (higher cost). It contains potassium and iron.

• Jicama: crunchy and fresh, requires more maceration time to absorb juice, cheaper version where it is in season. Rich in vitamin C.

• Mushrooms: Steam them to soften them without them being fully cooked so that they absorb more flavor and maintain their meaty texture. Provides selenium, potassium and antioxidants.

Vegan version

Ingredients:

• 2 cups of the chosen substitute cut to taste

• 1 cup diced tomato

• 1/2 cup chopped onion

• 1/3 cup orange soda*

• 1/2 cup chopped fresh cilantro

• 1 large lemon, juiced

• 1 large avocado, sliced

• 1 serrano pepper/jalapeño, chopped (optional)

• Salt and pepper

• Tomato sauce /ketchup to taste

Note: If you want to give it a coastal flavor, add some seaweed.

Procedure:

1. Marinate the protein in lemon juice and orange soda for 15–20 min.

2. Mix with tomato, onion, chili and cilantro. Adjust salt and pepper.

3. Garnish with avocado.

Serve with ketchup and crackers or tostadas.

*This is the secret of street stalls, but if you prefer skip it or use natural juice

Capirotada, a traditional Lenten dessert that arrived in New Spain more than five centuries ago. In Mexico it was transformed into a delicious dessert. It is very practical and economical when using hard bobbins.

Ingredients:

• 4 - 5 hard-sliced bolillos toasted in the oven or a skillet

• 1 litre of water

• 500 g piloncillo

• 3 nails

• 1 cinnamon stick

• Peel of 1 orange

• 1/2 cup pasitas

• 1/2 cup roasted peanuts

• 1/2 cup shredded coconut (optional)

Procedure:

1. Make the piloncillo honey by simmering with the water, cinnamon, cloves, and orange peel until dissolved.

2. Place layers of toast in a baking dish, add raisins and peanuts.

3. Strain the piloncillo honey and cover all the bread with it.

4. Garnish with shredded coconut.

Note: In some regions of Mexico they add pieces of pineapple or guava.

Bishop's Water, dates from the sixteenth century and evokes the passion of Christ. It was served in houses with altars of Our Lady of Sorrows. Visitors would ask "Did the virgin cry?" and if the answer was yes, they would go in to pray and be offered a glass. It is also known as Lenten water, Blood of Christ or The Virgin´s Tears.

Ingredients:

• 1 litre of water

• 2 oranges, peeled, sliced, quartered and seeded

• 2 medium betabeles

• 2 lettuce leaves, finely chopped

• 1 banana, sliced

• 1 cup diced strawberries and/or apples

• Muscovado sugar or piloncillo (to taste)

• 1 lemon, squeezed

• 1/4 cup peanuts (optional)

Procedure:

1. Cook the beets in 1/2 cup of water to form a syrup

2. Peel them when they cool slightly and pour in the rest of the water

3. Add lettuce and fruit

4. Sweetens to taste (piloncillo may take time to dissolve in water)

Note: Serve with peanuts and use a spoon to scoop up the fruit.

You don't have to wait for Lent to enjoy these dishes. Try them and include them in your menu on any date.

Enjoy!