Aranda - Healthy Flavors of Mexico

Copyright

Healthy Flavors of Mexico.

Copyright 2015 by Jennyfer Gmez Aranda

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author.

For information, contact Jennyfer Gomez Aranda at:

The content of this book is for general instruction only. Each persons physical, emotional, and spiritual condition is unique. The instruction in this book is not intended to replace or interrupt the readers relationship with a physician or other professional. Please consult your doctor for matters pertaining to your specific health and diet.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher or author, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, email the publisher or author at

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www.jennyferaranda.com

To contact the author, contact

ISBN 978-0996273701 (printed version) ISBN 978-0996273718 (ebook)

Printed in the United States of America

To my grandmother, Arminda Tinoco, the woman that inspired me since I was a kid.
To Gerry Berg who enjoyed food and life.

Acknowledgements

I want to thank the love of my life Clinton Berg for making all this possible, love me, respect me, understand me every day and make me laugh, and for those 5 minutes of love that give me all the strength. For belief in my vision and my passion for food and life. Thanks for sharing your life with me and all those precious moments sharing food and love.

I deeply thank my dear mother that brought me to this beautiful life and never give up in any circumstance and have thought me to be brave and strong. My grandpa Juan wherever you are, who show me that life is beautiful and more with a full stomach of good food.

To my wonderful dog Falcor, that was all the time at my feet while I was writing, and since he arrive to my life only good came to me.

I want to thank my teacher Joshua Rosenthal for creating IIN and this course that help make my dreams come true. Together we are strong and will make a change in the lives of others. And Lyndsey Smith for all the information and the great quotes that kept me going. www.integrativenutrition.com

I want to thank my dear friend Gabriela Albarrn for being my friend, Health Coach, business partner and a great support in my life.

To my editor Lisa Barnes for her patience and great work. Contact:

I am so grateful to my designer Patricia Crdenas, that arrive at the perfect time to make this book happen, thanks for all the hard work. Contact:

And in the process I lost my grandma Magdalena Reyes, is also for her, she was the person to go to when it comes to recipes and love.

And I want to thank all this individuals that help direct or indirectly on this process.

Ana Herrera, Aracely Gmez, Neo Prashant, Berenice Savigon, Mary Ellen, Robert Engelke and Miguel Gmez.

Table of Contents

INTRODUCTION

Who does not like to eat?

As far back as I can remember, my most vivid memories include the smells in the kitchen of my grandmothers cooking. Sometimes she let me chop onions or other ingredients, but all my memories have to do with the magical moments of us sharing the delicious food that my grandmother prepared, as a family sitting together, talking, and laughing. I loved looking at her face filled with joy while seeing her family together enjoying a recipe that perhaps had been in the family for generations. We were all together in what I consider the heart of the houseTHE KITCHEN.

As I got older, my grandmother passed away and her family did not get together as often as in the wonderful years prior. However, in my heart germinated a taste for food and cooking. My mother, my aunt and my other grandmother cook beautifully, and as we say in Mexico, having good hands with food indicates a good heart.

Traditional Mexican food has been my passion. Food in general has formed much of my life experiences. I started cooking at age 16 and requested recipes from my grandmother, my aunts, my grandfather, and even people I met in the markets. They all shared their kitchen secrets and family recipes.

I have collected recipes from almost every state in my country. Each of the 32 states is filled with unique and different flavors, stories behind typical dishes, and the mixing of cultures between indigenous people and the conquerors. Its all about creating unique flavors from the local region and sharing with friends and family. This is my first book of many to come but I want it to be Mexican recipes that are healthy and easy to prepare, for beginners.

One of the reasons I wanted to write this book was to inspire people to get back to the heart of the house and to feed yourself, your soul, and your family with the love and healing that comes with good nutrition.

I have to confess that my love for food has caused health problems. I did not know at what point to stop. I over-ate without having any idea of what foods were damaging my body and which foods could nourish. The last 19 years of my life I was overweight, with heartburn, colitis, and an inflamed stomach. While going from diet to diet, not changing anything completely, other health problems only grew. Why should I mention this in a cookbook? Because when I reached the point that my body collapsed, I was in a hospital making a decision that changed my life - do a life altering surgery recommended by doctors to remove my ovaries or first try to gain strength and health through better eating habits and foods? Occasionally I would see a group of healthy people in social networks with the phrase let food be thy medicine. I kept promising my myself and my friends over the years that I would change my diet. I tried several times but there was always an excuse.

I was determined to make a definite change. I started cooking just for me and even took my lunch to work each day. The first week was the hardest. But once I started changing my diet, my body felt better every day and I was losing weight and feeling great. Not to mention I was saving money by not eating out and spending money on junk food!

Healthy Flavors of Mexico was written by a graduate of the Institute for Integrative Nutrition.

If you are looking for a book to significantly improve the quality of your life, your health, and your vitality, I highly recommend you read this book and be in touch with Jennyfer Gomez Aranda so your life can be the best life possible.

Joshua Rosenthal, MScEd, Founder/Director, Institute for Integrative Nutrition

The Change

Like anything, it takes some discipline and perseverance. In my case, the changes were gradual, but worth trying and the benefits continued to build every day.

The recipes in this book are based on basic rules for better nutrition to help the body function and feel better. They are simple recipes that if followed, can deliver incredible benefits reflected in weight, skin, nails, hair, and vitality, but especially with our total inner health. Everything we eat becomes part of our blood, and our blood feeds our body, mind, and soul.

They are worth pondering and perhaps investigating in depth. Ive always liked to question things, and the list below offers a brief dietary guide.