Where I’m from, you don’t really grow up thinking about where your food comes from. You don’t know how it’s grown or how to harvest it, and you literally have to take courses to know what’s a vegetable and a fruit. And still, you don't have any real hands-on experience. You don't feel the earth between your fingers, see what the seed looks like, or feel the excitement when it first peaks above the ground... so it was a real treat for me to witness the entire process of growing, harvesting and juicing açaí berries here at Selva Armonia.
When you move to a country where understanding where your food comes from is as easy as stepping outside and picking it off a tree, you learn a lot every day. But learning about açaí has been the most mind-blowing venture yet.
For a year and a half, I watched the oropendolas birds build nests in the palm tree by the Selva Armonia pool. Quite a scene that can keep you entertained for hours. One after another after another, and as they build they make the most distinct and hilarious gargling sounds. They are persistent and when done, we are left with wilting palm leaves heavy with nests. When the weight finally breaks the branch, the beautiful creations are kept as decor.
While all this was happening, I didn’t really notice anything else about the tree. Didn’t even think to ask... Until I witnessed the process of making açaí juice. It wasn’t until the very end, when I asked where the juicy berries came from, that I realized it was from this same palm tree. Amazing!
Known as a huge health benefit superfruit, these are just a few facts about açaí berries:
They keep you regular
They are high in calcium
They have a ton of omega 3 fatty acids
They improve cholesterol levels
They're loaded with antioxidants
They boost brain function!
In Canada, you are either paying a pretty penny for açaí berries that say ‘fresh’ on the label, or you’re buying them dried or in powder form. And really -- what’s fresh? I don’t think there’s anything more fresh than picking them right off the tree, and since they aren't grown anywhere close to my old home, I have to question the definition of "fresh"!
10 pounds of freshly picked açaí berries later, I roamed into our Casa Grande kitchen and found the berries were ready to juice. “Purple Gold” as they call it. Such a rich colour, and they all looked ready to burst with flavour.
Once the berries were washed with water to remove any debris and tiny hungry jungle critters, we put them in a large pot to soak with boiled water. Next came the tedious task of removing the skin from each and every single berry. When you have 10 pounds of it, it calls for some music and fun conversation!
When it came down to it, a masher just wouldn’t do, and good old fashion “get your hands dirty” was the only way to get the job done. With some determination, love, and patience, 4 hours later the skin had been removed from each tiny berry.
The final step was to throw everything in a blender and smooth out the bits of peel -- the parts bursting with nutrients and antioxidants that you for sure don’t want to miss out on.
This sweet goodness is now stored in the fridge, cooling down and ready to be used in tons of creative recipes, from smoothies to açaí bowls to straight-up shots of berry juice... Mmmmm!
Credits: Cook: Maria Fernandez Photographer: Natasha Pirani Written By: Natasha Pirani
A Costa Rican Ceviche Recipe from the kitchen at Selva Armonia
Ceviche is mad popular in Costa Rica! It's sold everyday in the streets and even on the beaches. It's usually made with raw fish, but this recipe uses plantain, which is still a very common dish in Costa Rica. I suspect the Ticas on the beach make it better than I do, but it's still a delicious dish to enjoy!
1 large plantain
1 large red onion
5 limes or limones mandarina (as they are known here. They're a sort of cross between a lime, lemon and an orange).
1 large red chili pepper
Around a quarter of a bunch of cilantro. Use the stalks, too, as they have loads of flavor.
A good amount of salt & pepper to taste.
Dice the plantain into cubes, put it in hot water on the stove to boil for around eight minutes.
While that's cooking, dice the red onion, red pepper and chop the cilantro.
Throw them in a bowl and squeeze the juice of 5 limes over them, add salt and pepper.
Once the plantain is cooked, throw that into the bowl and stir, then leave it to marinade. A few hours of marinading is good, but overnight is better.
It's delicious when served with rice and beans or yucca flat bread. Today I just ate it with a nice salad.
Enjoy these delightful vegan, gluten-free, nut-free, grain-free raw treats….we do!
Yield: 12 macaroons Ingredients:
1 banana, finely mashed
1/4 cup coconut oil, melted
1/4 cup pure maple syrup (or other liquid sweetener)*
1/2 tsp pure vanilla extract 6 tbsp cocoa powder, sifted
1.5 cups unsweetened shredded coconut
1 tbsp chia seeds (optional) small pinch of fine grain sea salt, to taste
1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature. Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.
Have fun and stay healthy!