The Farm at San Benito - Raw Foodies Heaven

It ain't just carrot sticks.

The evolution of raw food has been something I've followed closely over the past few years.  Not that I ever thought I'd cook it; or go on a wellness retreat where it was front and center; or become slightly obsessed with it.

But, I suppose that time has come.  I'm over in the Philippines right now - at a wonderfully remote sanctuary called The Farm at San Benito.  It's an enormous coconut plantation that has been turned into a working coconut farm/luxe getaway from those needing to detox from all things dominant in their lives.  Like me - too much work, too little me time, too much wine and dairy and caffeine, not enough treks through the mountains.  Things like that.

So, I left.  I simply booked a ticket (OMG, using my FF miles, I scored a 1st class all the way ticket for $33 bones - can you just?)  and got on a plane.   Old school style.  Hate to say it, but I did no extra research, planned no other trips.  The goal was simply to spend 10 days on the farm.  Do a bit of yoga, rock multiple massages and other treatments, check out my blood with the Dr. on staff to see what is going on in my system (mjor allergies to wheat and dairy - I KNEW IT!), detox from constant internet/iphone monitoring, eat super well and clean and just really, grab a fresh sheet of paper and a nice pen + start over.

Simple.  I'm almost done with my stay here and I can tell you - though I didn't do their full on detox (all juices), I still feel pretty dang good.  I've done all the above and also just really learned lots about raw food.  I mean, the coconut crackers and nut cheese they make here rival sour cream & onion chips with cheesy dip.   For real!   I took the prep class in their open kitchen, bought their beautifully shot Alive cookbook, manage to inahle 3-4 courses at every meal and danggggggg....it's all just so, so, so good.  Well, then there's the late night soba noodle fiasco's that happen in my room:)

Just makes me want to go home and lay off.  I mean, I eat super good - but really rich.  Lots of cream, cheese, dairy - but at least it's all organic.  I need way more leafy greens and about 10x as much fiber.  Ditch the white stuff (sugar, salt, flour, etc...) as much as possible and instead, focus on more natural foods.  Which is really next to impossible when you are a foodie like me.   With a great kitchen, to boot.  Stick more to wine, less to the perfect old fashioned's I do so love.

But, I've been here and I don't miss a thing - not the coffee, not the bread + butter, not the daily cocktail(s).  I'm not saying I wont be right back on that train, but maybe I will be a little more aware - and even more judgemental of where my food comes from (home ain't the prob, it's restaurants).

Plus, it was really nice to be alone with just me and my thoughts.  And, to remember what MST real energy is.  I will be back!

Shhhhh! I Have the Secret Ingredient in PERFECT Baja Fish Tacos

It ain't the salsas, that's for sure)

I never would have believed it if I hadn't been there myself.  I mean, when does one ever get so lucky to witness first hand the fresh mix-up of Baja fish taco batter - actually like front row witness?  I can tell you - NOT MANY.   The little mama running this joint was pouring and churning a slew of ingredients all by heart and I'm sure years of experience - she had no idea my obsession as she spooned in the ingredients...she even did a 2nd batch, so I have real confirmation of what it takes to make the perfect Baja fish taco.

Now, I've been going to Baja for years and there is not one taco in the US that can compare.  I used to think it was the flour.  Maybe it was came from some special batch like how you need Lily White for proper skillet cornbread down South.  Then, I wondered was it the ratio?  Was it just a specific amount of Mexican beer that only the Baja ladies had mastered?  Now, I know the seafood is way fresher than most of the BS we have in the states (Gulf Wild - I can't wait til you rule the world and shake the fishing industry on its ass) - but man, there had to be something else entirely. 

And, then I saw her do it.  TWICE!  As I fiddled with my camera (ie - full recon on the DL), I witnessed this fine lady squirt in a boatload of yellow mustard.  Plain old French's.  OMG.  What a revelation.  Never would I have thought that childhood saffron jar of tangy mustard would be responsible for half my adult life's infatuation.  Where I come from, yellow mustard is for hot dogs, cheeseburgers, corn dogs - easy things like that.  Not the most perfect tacos the world has ever known. 

I know this because I look for those tacos high and low at home and in my travels and I know others do to.  I read the blogs, I get the updates.  We haven't managed to perfect them yet, and trust me I try to find them once a week.  In fact, most fish tacos are obliterated and really disgraced, if you ask me. 

But, these....these are the kind you yelp out as a dying wish.  Just give me a batch of Baja fish tacos with ALL the fixin's and I'll die a happy girl.  But, they better be made with mustard.

 

 

The Power of the Camera

Is Like No Other.

Out of all the projects and developments we've got happening over in Indo at 4th World Love, one that shakes my soul all the time is the gift of teaching.  Learning a new trade, skill, habit, idea - all these things are so often discarded in my own life - it's like - who has time to learn?!  I'm trying to keep up with the dang day to day...but that is something that I have to really work on or things just get super stale.

My good friend over in Lombok, Hasan, is the mega learner.  He sent me these pictures recently because he wanted to see if his composition was any good (we play with photos a lot).  I have given him and the CDC several cameras and any time I'm there, he is my go to guy for hauling all my gear, taking camera notes, helping with shot lists, making sure all the batteries are charged and taking point on all off site photo shoots.  Over time, he has become a super duper photographer and peeps now ask him to shoot their weddings, to document their lives.  What a wonderful treasure to have done (teach him some photography skills) and to continue to see flourish.  He is so very proud of having taken a passion and really trying to work on it every day.  I'm so proud of him, too. 

 

 

I did the same thing with my super good pal, Lalo, down at Casa de Mita.  He is already a wonderful photographer, but every time I go, I spend a little time with him - just sippin' a marg and discussing all things photography - taking pix, assessing them, exhanging lenses.  I don't know that much about picture taking besides what I taught myself, but what I do know is that whipping out the camera and documenting the tiny things that I come across makes me happy - and clearly it does other folks too.

That very thing is one of the reasons we started 4WL.   To be a conduit to hope and inspiration for those less fortunate.  We try to accomplish that every day - even in the TV shows we make; and on this wanderlust blog,as well.   Will this TV show or toothie post entertain, make a difference, change someones life/day, be remembered, make someone wanna have a good meal or some fine drink? If not, man...why bother?

That is the thing I wanna keep striving for every day, every photo, every moment, hell - every decision in the day.  Because if I don't do it for me, who will?  Ain't nobody snappin' my pic - I gotta get out there and document it for me.  And, if I stick to what the me in this wacky ass world loves, well - I will always be proud and happy to share a tidbit of goodness.  Picture that:)