Hello SP community! It's been a while since we've chatted. The last time I wrote something on the blog, we had just begun lockdown in NYC. We all thought we were just getting a short vacation from the office, but, boy, were we wrong! Since the pandemic entered my life, I knew I had to cultivate new grounding rituals to keep myself entertained at home, & one of those turned into spending more time in my kitchen.
Last April, I lived the Brooklyn life with 6 other humans, but today I write to you from Charlotte, NC - now just with my partner and puppy by my side. It's been a ride of a year, and many changes had to be made. Old rituals had to be replaced by new ones. For me, one of the habits I picked up this year was learning to cook from home. You wouldn't believe it, but before COVID, I was usually on salad duty or made a pasta version over greens repeatedly. Sometimes I just wouldn't eat because I didn't know what to cook. Not a good option.
A few weeks ago, I had the idea of combining one of my favorite superfoods, Chlorella, with a classic Mexican tortilla that I so often remember eating in my grandma's kitchen. Why tortillas, you ask? I've always loved their versatility. They are great to cook with because they're cheap, tasty, & can be used in so many ways. One of my earliest memories is with my grandma in the kitchen. She is rolling up a corn tortilla she has just purchased in her barrio (the district) in Mexico City. Sprinkled with salt, she rolls it & places it into my little hand. With this tortilla, she would make all the classic Mexican dishes like quesadillas, flautas, tacos, but I never knew how to make them myself.
Years later, countless failed recipes, burned kitchenware, and eventually some delicious food, I can confidently say I am getting better at cooking. As a manifesting generator in human design, one thing that fills me up is knowledge & expansion. I follow many notable chefs on Instagram in the wellness space that I love to learn from (hello @sophiaroe & @amychaplin). If it wasn't for their content, support & unique online classes, I wouldn't have the confidence to teach you the recipe I am sharing with you today.
I used my tortillas to make some Shiitake Mushroom Tacos with Thyme, Garlic, Green Onions, Red Pepper Flakes, Lemon juice & Ghee. But if you're craving something gooey & easy to make, you can always go for a quesadilla. Just add cheese. Extra brownie points if you top it off with Chlorella infused guacamole. The greener the meal, the better. Am I right?
About Shiitake Mushroom
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A source of B vitamins, copper and selenium
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Long valued in East Asian cooking as a nourishing everyday mushroom
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Deep, savory flavor that makes a taco filling feel substantial
About Chlorella
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A single-celled green algae, traditionally valued as a whole-food source of nutrients
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A source of plant protein, chlorophyll and minerals
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A vibrant green hue that makes any dish look alive
Benefits of eating food that makes you smile
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Unexpected bursts of joy throughout your day
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Random dance parties around the house
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A beautiful aura around your physical self
Below is my Chlorella Tortilla recipe. Please take note that I did not invent this; humans have been infusing food for centuries! I hope this becomes a good intro into kitchen basics & a recipe that you'll hold near & dear forever.
With love,
Melissa
Chlorella Tortillas
Ingredients1 cup Masa Harina (Maize Flour) 1 cup hot water 1 tsp. Sun Potion Chlorella ½ tsp. of salt A pinch of love |
MethodIn a bowl, mix the Chlorella & flour. As you stir, slowly begin to add the water to your mixture. Once everything is combined, your dough's consistency should be firm & kind of bouncy, not dry or sticky. Wrap your dough in a damp, clean towel for an hour. When time is up, roll your dough into two-inch balls. If you have a tortilla maker, you will place the dough balls in between two sheets of parchment paper & then in between the tortilla maker's plates. Squeeze hard, et voila! You have a raw tortilla. If you don't have a tortilla maker, don't worry. Use two heavy books & parchment paper instead. It will create the same flattening effect. Peel your tortilla off the parchment paper & place it on a griddle or pan to cook for 1-2 minutes on each side. The rest is up to you! |
Frequently asked questions
What is Chlorella?
Chlorella is a single-celled green freshwater algae, traditionally valued as a whole-food source of plant protein, chlorophyll and minerals.
Does the Chlorella change the taste?
Only slightly — one teaspoon per cup of masa gives a vivid green color with a mild, grassy note that works well with savory fillings.
Do I need a tortilla press?
No. Two heavy books and parchment paper flatten the dough just as well.
Try another of Melissa's recipes ~ Open Heart Morning Ritual with Anandamide Coffee and Magic Matcha
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
