Nutrivore Eats

Taino Farm is a beautiful place to work and live. Sustainability is essential for success here because resources are precious and the margin for error is very small. Wasting time, money, water, etc. impacts the Taino Farm community in a big way. Sustainability in agriculture is quite a popular topic on the blogosphere these days but it never hit home for me until I came to the north coast of the Dominican Republic. In California, every type of food is available right at my finger tips. The concept of sustainability and protecting our resources (namely water!) is often discussed, but for me, there was no real weight behind the issue until I stepped outside of my all too familiar surroundings.

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The concept of sustainability and my quest for nutrient dense food go hand in hand at the farm.  The food that grows the best on a permaculture farm is both nutrient dense, because it is happy in the soil, and has the lowest impact on the environment because the plants are using their resources efficiently.  This makes good nutrition choices much simpler. Instead of trying to hold onto this idea of good nutrition that was so vastly different at home, I remembered the main principals of what I tried to implement in California:

Nutrition-poster

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The food options for a Nutrivore are numerous but aren’t a picture perfect fit for the standard Paleo diet. I know that I need to avoid gluten, sugar, dairy and poor quality fats above all else. I have a tendency to get bogged down in the tiny details of my ever changing diet.  But on the farm, it is quite easy to find what will bring the most vibrant health into my life. The freshest produce that has the most developed flavors are the basis of a Nutrivore diet.

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Hibiscus

So I decided to approach the “What should I eat” question in the simplest way possible. What are the prettiest veggies in our garden? We have eggplant, cucumber, green beans, peppers, pumpkin, and TONS of delicious greens – spicy, sweet and mild. Arugula, kale, mustard greens and cranberry hibiscus are the farm favorites! Also on the list for special treats and simple sugars to revitalize thirsty, sweaty farmers quickly are coconuts, plantains, cacao, and delicious tropical fruits like Abiyu and Mangos.

 

Arugula
Arugula

In California, my paleo diet consisted of high protein and low carb.  So far in the Dominican Republic, clean protein sources have been hard to come by. Luckily on the farm we have delicious pastured eggs and Tilapia from our aquaponics system. As part of the internship program, I spend half my time on Kite Beach, Cabarete at the Extreme Hotel where I eat at restaurants 1-2 meals per day. I have found that most lean animal proteins aren’t high quality and are most certainly covered in industrial seed oils and sauces that do not promote good health in my body. This does not go with the Nutrivore theme! Therefore…gasp…I have started eating beans and legumes to supplement my diet. Perhaps I am picking the lesser of two evils. I am pairing legumes with tons of anti-inflammatory foods and my body has been able to find some balance. Nutrition choices can be confusing especially when you have dietary restrictions. But, as Liz Wolfe says ” Get back to basics. Let intuition be your guide”.


What is nutrient dense, fresh, and grows right in front of my face?

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A slightly hidden pumpkin
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Coconuts!

 

 

 

 

 

 

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mmmmm Cacao

Why are People Obsessed with Coconuts?

The darling of the health and wellness industry is versatile, sweet, anti-inflammatory, and abundant here in the Dominican Republic. And why else are they so popular? First of all, coconuts include minerals to support hydration. This is key to maintaining your health in a tropical climate! Coconut also serves as an immunity booster. The anti-bacterial, anti-fungal and anti-viral activities of coconuts allow them to fight against common infections that attack the body. The best way to get the immune boosting benefits of coconut is by consuming both the flesh of the coconut and the water. And besides the health benefits, there’s the delicious taste!!!

At Taino Organic Farm we love to make coconut milk. This is a wonderful option for a dairy replacement that is home made, organic and nutrient dense. We use it in our coffee and as a base for smoothies, soups, cookies, ice cream and more. Coconut milk makes our food creamier and when you know all the benefits it has for your body, of course you will want to eat as much as possible!

11350106_10205327800692057_878393907_nHealth Benefits

  • Helps the body maintain proper blood sugar levels
  • Keeps blood vessels and skin elastic and flexible (contains 50{f2973bc577a195c35cdcad3730db5f6ced97ed67eb120151c538413472fe3d08} copper)
  • Strong bones (rich in phosphorus)
  • Relaxes nerves and muscles (magnesium)
  • It helps in weight control (fiber)
  • Reduces the risk of inflammation of the joints (selenium)
  • Lowers high blood pressure potassium
  • Supports prostate (mineral Zinc)

As nutrition junkies, we are living to create vibrant health! The Finca is delighted to share this simple, delicious, locally sourced recipe with you. So easy, so tasty and so healthy.

Coconut Milk Recipe

Yield: 24 oz depending on size of coconuts

Ingredients

  • Water and flesh from 3 coconuts (Ask a local to help open the coconuts as they know what they’re doing … keeping all of our fingers is important to us!)
  • Vanilla
  • Himalayan Salt

Process

Simply combine all ingredients together and blend until desired consistency

Enjoy!

 

Taino Primal Coffee

Here at Finca Taino we get up early to harvest and work in the garden before it gets too hot, so this quick and easy breakfast treat is ideal. This is a strong, whole foods blend that creates a “euphoric” feeling. Perfect as a pre-workout supplement or in our case, pre-harvest! Trust us, 6 AM isn’t fun for anyone, but this drink makes us smile.

What are the key players and why do they optimize our health?

Coffee – a rich source of antioxidants and a clean source of caffeine

Pastured eggs – dense with micro-nutrients, brain boosting fats, complete protein

Coconut oil– healthy medium chain triglycerides that helps your body burn more calories, feel fuller for longer, and boosts brain function

*Think of this as a whole foods protein shake to supplement a busy morning*


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Recipe

Ingredients

Serves 2

2 Pastured Eggs (from our Taino Farm chickens)

16 oz Coffee

1tsp Vanilla

2 tsp Coconut Oil

Cinnamon and Himalayan Salt to taste

*optional: liquid Stevia drops and Turmeric


Process

 Brew coffee as you normally would. Pour coffee, vanilla, coconut oil, pastured eggs, cinnamon and a pinch of salt into blender. Blend or pulse on low until frothy. Be careful and hold the lid of the blender down, as blending hot ingredients creates an air pressure build up. This coffee is DELICIOUS and foamy. It should be consumed fairly quickly as it tends to separate as it cools.

 

Enjoy!

What We Can Learn from Sounds

When I am back at school, I am plugged in. I can picture myself so vividly – crouching over a little cubicle desk. I am staring at my computer – working on a paper or maybe a problem set. I am distracted from my work only by other things popping up on a screen in front of me – a facebook notification or a text message. But nothing around me draws my eyes away from my thirteen inch computer screen. My headphones are playing some genre of music into my ears, masking the sounds of the world around me – of people flowing in and out of the library. Maybe a friend has passed by…I wouldn’t notice.

When I am back at school, I am plugged in. I am using tangled headphones connecting my phone in my pocket to my ears as I walk to class. Sometimes, if I am in a “loving life” type of mood, I will listen to country. Isn’t that ironic? I am loving life yet so definitively severing myself off from it.

When I am back at school, I am plugged in. I am lying in bed with my white noise machine on. It blurs all the sounds around me. I can’t even hear my breathing or the soft and steady beating of my heart, just the white noise that fills my ears and dulls my senses.

It is different here.

11430292_10154025875853009_1074470989_nWhen I run in the morning in Los Brazos, the small Dominican town in which Taino Organic Farm is located, I don’t use my headphones. I can hear my breath, the soft gallop of Piggy–the loyal farm dog of Finca Taino, the roosters talking to each other across the valley, the moos of the various cows we pass, the occasional “hola” from the early risers sitting on their porches enjoying the first yellow light of the day, the squeals of pigs (they didn’t sound particularly happy to be waking up), the sound of the wind and the subsequent elegant sway of the green that surrounded me. There are an infinite amount of sounds at any point in time, no matter where you are in this world. We can’t hear all of them–we couldn’t possibly. But that’s not a reason to miss the beautiful ones that we can hear.

When I go to bed at night at Finca Taino it seems that everyone around me is having their bedside chat with each other. I fall asleep to the occasional heehaw of the donkey who lives a floor down from me, to the chitter chatter of the chickens, the wind, the insects enveloped by the dark sky, the sound of far-away bachata dance music, a moto zooming by – a night just beginning or ending.

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When I wake up at Finca Taino it is early – 5:50 typically. It seems the world is wide awake and the light is just beginning to illuminate the world. I think it would be wrong to be frustrated by this, to be mad at the light and and the creatures for waking me up. It would be sad for these early morning sounds to anger me.

“Wake up grateful”; I read that somewhere recently. It is so easy to do that here.

At home I wake up to my alarm clock as well. It typically goes off around 6:15. In the winter, it would be dark still. It’s not the early morning blue kind of dark, but a black – an endless thick black – dark that makes the morning feel so far away. Even still, there were so many reasons to be grateful to be jolted awake by the alarming noise coming from my phone.

11638002_10154025875813009_430329023_nHere, waking up to the sound of the rest of the world, to the light streaming through my window–that is such an easy, obvious, and accessible reason to be grateful. It is so easy that gratitude is becoming a habit – almost an instinct. That is what nature can do; that is what can happen when I am no longer plugged in.

I think that when I return home, back to school, back to the “grind” after two months here in Los Brazos and Cabarete on the North Coast of the Dominican Republic, it will be hard not to wake up grateful. A hard habit to break.

 

Plantain Power: How to Make Mangú

What are plantains? This Caribbean staple is a member of the banana family. Green plantains are lower in sugar and starchier (read: not sweet!) than the traditional banana. They are a great source of dense carbohydrates, soluble fiber, vitamins, magnesium and potassium – nutrients that are essential in tropical climates as they help to restore electrolyte balance.

There are many ways to get plantains on your plate – grilled, baked, or fried. At Taino Organic Farm, our favorite combination is to serve garlic mangú topped with spicy scrambled eggs on a bed of freshly picked greens. The best part about this meal is that all of the ingredients can be found within steps of our sustainable farm’s kitchen!


Mangú Recipe

Ingredients- Serves 4

  • Green Plantains (2-3 per person)
  • 4 cloves garlic
  • 1/2 Cup chopped red onion
  • 1/4 Cup chopped garlic chives
  • 2 Tbsp butter
  • 1/4 Cup raw milk
  • Salt to taste

Process:

  1. Slit sides of green plantains
  2. Boil plantains with the skin ON for 10 minutes or until skin is tender
  3. Carefully peel skin off plantains and slice into 1/4 inch pieces
  4. Continue to boil until soft
  5. Add garlic, onions, garlic chives, salt, butter, and raw milk
  6. Using a potato masher, blend all ingredients together to a creamy consistency

 Serving Suggestion: Top with local Dominican cheese and crispy onions. Enjoy your meal!

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Our Taino Farm style mangú on a bed of freshly picked greens with farm fresh scrambled eggs on top. Yum!