Playa Viva
Sustainable Resort & Residence Community
1 (800) 397-6093 US
+1 (650) 585 6770 US
+52 1 (742) 112 3000 MEX
info@playaviva.com
Location:
Carretera Zihuatanejo-Acapulco
Playa Icacos
40834 Juluchuca, GRO
Mexico
US Business Office:
20 Melrose Court
San Mateo, CA 94402
USA
1.800.397.6093
"We are so happy to have found this lovely eco-resort. Playa Viva is doing everything right, from managing resources, staff, community and guests. We can't wait to come back."
Tom and Thalia
Visited Feb. 2010
Visited Feb. 2010
Today's Diet and Nutrition features Playa Viva recipe for Grilled Nopal
July 2010
Today's Diet and Nutrition
Recipe by Chef Alejandro Ramirez (Playa Viva chef 2009-10)
1 pound nopal cactus
2 cups ice water
1 cup white vinegar
1 tablespoon kosher salt
1/2 cup parsley
2 tablespoons extra-virgin olive oil
Salt and pepper
Go to a Mexican food store and pick up 1 pound of medium-size nopales/cactus. At Playa Viva, we pick them right from our garden.
Cut off all the spines and then score (cut tiny slices across) the surface in a diamond formation.
In a medium mixing bowl. soak the nopales for 1 hour in 2 cups of ice water with 1 cup of white vinegar, 1 tablespoon of salt, and Y2 cup of parsley (this breaks up the
viscosity; the key is cold water and vinegar).
Five minutes before you begin cooking, remove nopales from the water and drain in a colander. Handle carefully, as nopales will be fragile due to the surface cuts. Then place the nopales on a plate and apply the olive oil, salt, and pepper to taste; you are then ready to grill.
Over indirect heat, grill nopales for about 2 minutes on one side and about 1 minute on the other; you will know they are ready w hen they change color from bright green to
darker green.
A great complement to grilled nopal is a pica de gallo sauce made with tomatoes, chiles, and onions.
TD&N Nutrient Analysis (based on 2 servings):
Calories: 158; Total Fat: 14 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 1,001 mg; Carbohydrates: 8 g; Fiber: S g; Protein: 3 g
NOTE: Analysis based on the consumption of one third of the marinade.
Grilled Nopal's a la Playa Viva - healthy and nutritious
July 2010
Today's Diet and Nutrition
Recipe by Chef Alejandro Ramirez (Playa Viva chef 2009-10)
1 pound nopal cactus
2 cups ice water
1 cup white vinegar
1 tablespoon kosher salt
1/2 cup parsley
2 tablespoons extra-virgin olive oil
Salt and pepper
Go to a Mexican food store and pick up 1 pound of medium-size nopales/cactus. At Playa Viva, we pick them right from our garden.
Cut off all the spines and then score (cut tiny slices across) the surface in a diamond formation.
In a medium mixing bowl. soak the nopales for 1 hour in 2 cups of ice water with 1 cup of white vinegar, 1 tablespoon of salt, and Y2 cup of parsley (this breaks up the
viscosity; the key is cold water and vinegar).
Five minutes before you begin cooking, remove nopales from the water and drain in a colander. Handle carefully, as nopales will be fragile due to the surface cuts. Then place the nopales on a plate and apply the olive oil, salt, and pepper to taste; you are then ready to grill.
Over indirect heat, grill nopales for about 2 minutes on one side and about 1 minute on the other; you will know they are ready w hen they change color from bright green to
darker green.
A great complement to grilled nopal is a pica de gallo sauce made with tomatoes, chiles, and onions.
TD&N Nutrient Analysis (based on 2 servings):
Calories: 158; Total Fat: 14 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 1,001 mg; Carbohydrates: 8 g; Fiber: S g; Protein: 3 g
NOTE: Analysis based on the consumption of one third of the marinade.
