I probably had my first taste of Mexican food when I was a child and our family took a road trip to Mexico.  Although we were barely past the Mexican border on that visit, it was still exotic.  It was like going back in time to a land out of the dark ages, or so it seemed to me as a 9 year old.  Dirt roads were the norm, mangy dogs roaming around aimlessly rooting for food.  Old, rusty cars were sprinkled about like confetti.  My Dad revelled in it!  He tends to gravitate towards places that are more gritty and edgy.   We must have stopped for lunch, although I have no recollection of what we would have eaten but it was probably some sort of taco.  Any memory of what we ate was overshadowed by the colourful landscape and locals that we saw.

Since that childhood road trip, I have gone back a few times, but the most memorable time was when I was part of a group that worked with children and helped build houses.  I loved those kids that we spent time with, they were all so eager to learn and play games with us.  But the food…oh, the food that was served to us was some of the best I have ever had and it was all prepared for us by a tiny abuela (grandmother) who had more energy than the Energizer bunny.  I will never forget eating her chile relleno…mmmm heaven!  It was a poblano pepper that was stuffed with cheese, then dipped in egg batter and deep fried.  I have yet to find a chile relleno to rival hers.  I am full of gratitude to this abuela who cooked with her heart and introduced authentic Mexican food to me, beyond tacos and nachos.

The dish that I made today is a quesadilla that may not have traditional Mexican ingredients, but I think if I was to serve it to the abuela, she would gobble it up and ask for seconds.  This dish saved me when I was on a cleanse; I was tired of just eating salads and fresh fruit, and I wanted something hearty and warm.  (When I was on the cleanse I served it with non-dairy cheese.)  This quesadilla is so yummy and delicious, it is  like getting a great big kiss as you eat it!

Superfoods in this recipe:
Sweet potato – Contains vitamin C, B complex, calcium and beta carotene. This is a complex carbohydrate, which means the carbs get released slowly in our body, so we don’t experience a dip in our energy levels and our blood sugar remains stable.   B vitamins support our nervous system, which help us to feel calm and improves sleep.
Onion – High amount of quercetin (which is an anti-histamine, helps your body combat allergies). Onions are also antibacterial, antiseptic, detox properties, lowers cholesterol, and protects the heart.
Orange pepper – Contains vitamins A, C, K, B complex, Magnesium, Copper, Potassium and Manganese, as well as lycopene, which may reduce the risk of prostate cancer. Lutein is found in red peppers and is good for eyes.
Avocado – Contains high amount of potassium, vitamins K, B complex, C and E. Rich source of Monosaturated fat which is a good fat and can help with lowering cholesterol plus reducing the risk of stroke.
Cumin – Contains Cuminaldehyde, which stimulates the salivary glands helping with digestion (starts in the mouth).  Thymol is a compound present in cumin that causes the glands to secrete acids, bile and enzymes that aid in digestion of food in the stomach and intestines.  Thymol is also antimicrobial, antifungal and antibacterial.
Coriander – Offers lots of vitamin B’s, A, and C, as well as minerals, like potassium, calcium, magnesium and iron.  Also contains antioxidants like quercitin (which is a natural anti-histamine). Coriander (cilantro) can also help detox heavy metals from the body.

Kiss Me Quesadilla 2 servings

Ingredients:

• 1 ½ c mashed sweet potato
• ½ onion sliced
• 1 small orange pepper sliced
• 2 tsp olive oil
• ½ tsp dried cumin
• ½ tsp dried coriander
• Salt and Pepper to taste
• 2 brown rice tortillas

*optional ½ cup grated cheese of your choice or you may use non-dairy cheese.

Directions:

• Preheat oven to 375˚F
• Sauté the onions in a frying pan over medium heat for about 5 minutes, then add the pepper, cumin and coriander.  Sauté for another 3 minutes or until peppers are softened.  Season with salt and pepper to taste.
• Spread half the mashed sweet potato on half of each the tortilla, spoon the onion and pepper mixture over the sweet potato.  Top with the shredded cheese if using.
• Fold the tortilla over to cover the fillings.
  Bake for 10 minutes or until the cheese is melted.

Cut into triangles and serve with Gaucamole.

Guacamole

• 1 avocado
• ½ Tbsp lemon juice
• ½ tsp chili powder
• Salt and Pepper to taste
• Mash the avocado then add the rest of the ingredients and combine.

Eat superfoods, live a super life! {Kake}