Hollie was here visiting for ten days and we went to the Pochote-Xochimilco organic market that is held every Friday and Saturday in the district just beyond Oaxaca’s historic center.
I was captivated by the color of the organic blue corn crunchy tortillas, and the ones made from beets, a deep red, were truly spectacular. Hollie is on a gluten-free diet, so this was just perfect to use for chips to dunk into the guacamole — salt and sugar-free, made with sesame seeds and amaranth.
One morning, I thought, Why not break them up and use them for corn flakes? So, I did, adding sunflower seeds. One could also use toasted pumpkin seeds or nuts, too.
I had on hand fresh fruit: the fruit of the nopal cactus called tuna, guava, bananas, and a pear given to me by David on our trip to Capulalpam picked from his tree.
I cut these up into diced pieces, added the fruit to the dried mix, poured natural, unflavored yogurt on top, and there was breakfast.
Martha is visiting today and I prepared it again this morning. Muy rico! Try it. Sugar free, gluten-free, organic. Adapt your own version from available ingredients wherever you live.
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