Recipes compliments of Buena Loma Gardens

Here is a quick way to make salsa and guacamole. And you'll see from the images, you don't need a fancy blender! I spent an afternoon with Elvie from Buena Loma Gardens where she showed me some quick recipes using whole foods!

For the salsa base: fresh squeezed lemon juice about 1/4 cup, 1/2 of a large white onion, 5 medium tomatoes, 3 cloves of garlic and one pepper (choose your desired heat level). Blend but not 'til smooth. 

Pour into a bowl and add 1/2 cup fresh cilantro. Stir. Salsa is ready!

 Guacamole: Prepare 6 avocados, pour 1/2 cup of salsa (above) and mix. 

For another healthy, easy dish - roasted organic vegetables (eggplant, bell peppers, onions, tomatoes, and zucchini). We grilled them with sea salt. Yep - that's it. No oils! 

We served the salsa and guacamole with organic blue corn chips and the roasted veggies with a side of basmati rice. Simple, nutritious, and delicious! Remember to choose, eat, and live well! 

How can we support locally owned businesses better?

During the first week of July was Support Small Businesses Week (July 1-7).  I hope that you are taking advantage of finding a new business to learn more about and support on a weekly, if not, daily basis.

This week, it saddens me to write this post but I know it's necessary since I plugged these two in the past upon my first and subsequent visits to two Temecula businesses. They were locally ran and their unmatched hospitality along with their warm, friendly environment gave them truly high marks. I believe I understand the reasoning behind the doors closing at Pizzeria Venti. The owner, Frank, passed away and PV shut their doors soon after. The other, Delaney's, is still a mystery. I've tried contacting the owner a few times on Facebook but I've been unsuccessful at connecting. I miss her! I hope she is well despite the down-turned local economy. These two businesses were treasures in the Temecula Valley!! 

We should do more to support locally run businesses! - Share your ideas on how we can do more in the comments' section.  Support sustainability!  Consider plugging businesses that you fall in love with - share and refer your family and friends to spend their money at those places. Connect with the owners of such places and reach out and build relationships with them. 

You just never know how you may impact their lives in such a way that may bring a smile in a dreary time. Besides, you may become blessed in the meantime. Be well! 

Awesome Appetizer Using Asian Cucumbers

As I previously mentioned, I would be creating a separate post on an 'appetizer' I sampled at Buena Loma Gardens. 


I call it an appetizer because it surely would be a great dish to serve at a dinner party or other event where finger foods are ideal.


Ingredients needed:
Asian cucumbers
Cream cheese
Tomato pesto
Baked kale


Slice cucumbers at an angle. Add a dollop of cream cheese and spread evenly on top of cucumbers. Add tomato pesto on top of cream cheese and then sprinkle baked kale. Buon Appetito!

How to make tomato pesto: Sun dry your tomatoes or dehydrate. Place the dehydrated tomatoes in a food processor (or vitamix), olive oil (the amount should be equal to the amount of tomatoes you used - not too soupy but not too thick), oregano and other Italian herbs, and garlic salt (or fresh minced garlic). Optional: add roasted peppers. Make a big batch and freeze extras.


Baked kale: Remove stems, add olive oil, salt, and garlic to the kale and bake at 275 degrees for 30-40 minutes. You can add the tomato pesto before baking or once it's already out. 


It is a superb dish. I hope you'll try it! Choose, eat, and live well! =)

Bushfire Grill - Temecula's newest

My friends, Charlie Pate and Sunni Almond from Wishes for Children, posted on their personal Facebook pages about a grand opening of a new restaurant in Temecula. (Grand opening was July 11th).  When I looked them up, I was pleased to see a restaurant whose main focus was on sustainable foods.

Bushfire Grill has a simple menu that offers something for everyone! Do you believe it? See for yourself! 

Imagine a place that features hormone-free, free-range beef (Prime Natural Angus) & chicken and mostly organic produce but always local, and their own organic focaccia bread baked daily that is conveniently located next to Trader Joe's! Best of all - at affordable prices! Can you believe that? 

I have been to the place twice and hope to make it a third time within a week's time. Yeah, I'm hooked! The first time I went I ordered the Veggie Delight and the next day (yes, I said the next day!), I ordered the Veggie Bowl. My friend on day 1 ordered their seasonal veggies prepared to her liking. Yes, they do this, too! 

(Ask for the dipping sauce!)

Grilled with a little sea salt only. 

I spoke with one of the head chefs, Ryan, on the first day and then I had the privilege of meeting and speaking to one of the owners, Brandon Barwin, on my second visit. The girls, Taylor and Adriana, were hospitable and had friendly, inviting smiles. Everyone was eager to serve. I was given a sample of their focaccia bread with the 'dipping' sauce made from scallions, garlic, vinegar and a couple other things -- let's just say, I ordered it on day 2. 

Ryan was telling me about the hopes of Bushfire expanding into San Diego and Orange counties sometime down the road. I chatted with Brandon about how they plan to showcase their fresh salads. I liked his idea of allowing customers to customize their own by displaying each ingredient in their own bowl. This way Bushfire can feature at all times, in-season produce, and the options will always be fresh. I shared with both of them that their restaurant is needed in our community due to the many people who understand the philosophy of the numerous health benefits of consuming only hormone/antibiotic free meat, or if vegetarian - eating organic produce, and it also touches the community who desires to support the local farmer! I trust that Bushfire Grill can expand into other areas in Southern California. Brandon is the owner of Melt Gelato in Boston. Melt has several locations in the U.S. 

They have awesome fruit infused water to drink free with any order. Be sure to check out the fruit selections at each visit. I enjoyed the orange-cucumber infused water! 

I mentioned Wishes for Children in this post because Bushfire Grill is running a promotion through July 24th: "Celebrate our opening with a FREE entrée of our free range chicken and french fries, by making a minimum $1 donation to our Wishes for Children foundation." If you don't have the card in hand when donating to Wishes for Children, you may tell them that you heard about it through the Conveying Awareness blog. 

Location: 40665 Winchester Rd., Temecula, CA 92591. 

Hours: Mon-Thurs 11:00 a.m. - 8:00 p.m., Fri/Sat: 11:00 a.m. - 9:00 p.m., and Sun: Noon to 7:00 p.m. 

Phone: (951) 296-0190

In a hurry? You can place your order directly on their Facebook page! 

Lastly, when you visit their website and sign up to become a member of Bushfire Grill, you will receive a coupon for a free pint of gelato (valued at $6.95) with any food purchase (one per family and expires within 10 days of receipt).

If you know me, I love to plug local businesses that are capturing the essence of eating healthy. I believe that you'll visit this place and walk away pleasantly surprised about the quality and amount of food you'll get for the price. Be sure to tell them Conveying Awareness sent you!

In case you missed it: 

Wishes for Children, a non-profit benefiting terminally ill children right in the Temecula Valley, on Facebook: https://www.facebook.com/pages/Wishes-For-Children-Temecula-Valley/58651756971.

Choose, eat, and live well! =) 

Buena Loma Gardens - My experience

Before I dive into my post, I want to preface it. I like to publish a Conveying Awareness newsletter every quarter. My most recent one was scheduled for July 1st. I chose to table the newsletter for awhile due to a few events that left very little time to publish a quality product. 


With that said, my friend, Elisa DeCristo, asked me to publish the article she wrote for my newsletter and share it with my contacts. I told her it would be a good idea for me to post it to my blog. In her article, she plugged a local farmer (Charlie) and his wife, Elvie. I told her that since it was Support Small Businesses Week, it would be my pleasure to post to my blog and that I'd be visiting this place to learn more. Her article left me intrigued to say the least. 


After my son and I went blueberry picking, we took a nice ride out to the other side of Temecula - about a 25 minute drive from the Temecula Blueberry Co. It was a scenic ride. I have lived here for 4 years and haven't even scratched the surface of what Temecula has to offer and her article proved that even more so! In her article, she said she got lost but found some signs to Buena Loma Gardens (below) and thought, why not?!

Before my visit, I had contacted Elvie and Charlie to inform them that I would publish Elisa's article on my blog and would keep them in the loop about the amount of hits her article generated. I informed them that I would be bringing my son to see them and learn more about their farm. 


Believe it or not, we spent 2 hours there! When we first arrived, a family was there purchasing produce and another customer showed up after us. I met Charlie first. I introduced myself and then he went to get Elvie. She came out a few minutes later with a tray full of yummy snacks. She gave all of us a few food demonstrations on how to make flavorful combinations. One of the demonstrations and samples she offered us was kale baked with EVOO, garlic, salt, and her tomato pesto. She added the kale to slices of fresh avocado. It was delicious. I love both kale and avocados but I would not have thought to put them together at least not in the manner that she showed us!


She also showed us another nutritious snack using Asian cucumbers but this one is worthy of a separate post. Below is a picture of Salsa con Nopales. I inquired about the uses of nopales and she brought out the salsa along with some tortilla chips to dip and it offered a fresh taste with a slight crunch. I grew up in south Texas and many of my friends' families prepared and ate nopales. I am open to trying every fruit and vegetable so when I had the salsa it seemed like a familiar taste. I am sure I've had this before as a kid many moons ago. 

I was given a personal tour of their garden and I lost count on the varieties of fruits and vegetables that they grew. If I had to take a guess ... probably 30-40 different plants!  Charlie spoke to me about his vast knowledge on composting and organic gardening. The information I learned, I hope I can remember when I start next season (and for the very first time!) gardening in soil. Charlie said I could email him for support and gain the know-hows to keep a beautiful and fruitful garden. (Until that times comes, I will be gardening through the use of the Tower Garden by Juice Plus+ (aeroponic gardening). 


Both Charlie and Elvie spoke about their passion in educating the public about healthy eating and helping people to see how easy and affordable it really is to eat well never compromising on taste. They said it goes beyond just eating healthy - it is a way of life! I couldn't agree more! 


We spent $12 and I came home with 8 Kara Kara tangerines, 8 Ana apples, 3 nopales, some cayenne peppers, her organic dried seasonings, 1/2 pound of dried persimmons, 8 white nectarines, 10 bunches of kale (freshly picked from the garden), 3 Asian cucumbers, and a sample of her tomato pesto. 


The hospitality and friendliness of Charlie and Elvie is inviting and makes you feel comfortable as soon as you get out of your car. That's probably why we stayed so long! My son enjoyed playing in the dirt while I got to take in some new recipes. When it was time to go, he wanted to stay and hang out. That's a good sign if anyone knows how a 3 year old can be.


Since our visit, my son has thoroughly enjoyed the dried persimmons. We've eaten all the nectarines, and most of the tangerines along with most of the apples. I baked the kale using half (5 bunches). The best way to make the kale is to bake at 275 degrees for 30 minutes. Longer at lower temperatures is better than quicker at higher temps - well, unless you're using the hot California sun. For example, drying persimmons in the sun takes about 8 hours but in a dehydrator, it is about 24 hours. 

Fresh kale before baking. 

This is after 35 minutes in the oven. I may remove the stems next time for better crisping. 

Sun-dried options. I'll stick with my dehydrator until one day... 

Enough about my visit. Have you gone yet? If you haven't read the other post yet, they're open 7 days a week from 9a - 7p or by special arrangement. Ask Elvie to show you some food combinations when you stop through and please do not forget to tell her that you learned about her through the Conveying Awareness' blog. 


Here are some images from their produce stand along with some pretty flowers. 

Choose, eat, and live well! =)

Blueberry Picking - Summer 2012

My son and I spent the morning at two great places on Independence Day. The first stop I'll share on this post, which was our visit to the Temecula Berry Co.  The second stop I will share my own experience at one of "Temecula's hidden treasures." My friend posted her article to my blog that published on July 4th on this treasure: Buena Loma Gardens. 


The weather could not be any better! I think it was in the low 80s. That's pretty unheard of in this area at this time of the year. 


I have to admit I hadn't been to the farm this season at all until I realized that their season was ending within a few days. Blueberry season is short - early May through early July. The Temecula Berry Co. family is lovely and they do a lot of community events at their farm like movie night on Friday evenings and reading books to small children in the mornings twice a week.


In an unfortunate accident right before the start of their blueberry season, Farmer Mike lost his wife in a tragic tractor accident. It brought a lot of grief but the local community really reached out to them in their time of need. They felt the love and support of their neighbors. When my son and I decided to go to the farm on July 4th we had learned that one of their good friends had just lost his wife. All the proceeds of the day's sales would benefit this family. I love the way people open their hearts and help one another - that's the definition of a true community.


Since this was our first time visiting the farm this season, we saw that they had added a chicken coop and even had more areas with shade to sit in and retreat from the sun. Farmer Mike's dad, Ray, puts on a show at 3p daily for the kids to learn more about the hens. They lay a lot of eggs but they do not sell them to the public. Perhaps this will be something they will do next year?! 


My son and I had a blast picking the blueberries and since it was the end of the season, they weren't hard to find! There was an abundance of blueberries. We ended up with a pint and a half. The pints sell for $5 each. My son ate the 1/2 pint within 10 minutes of leaving the farm. 


I plan to make blueberry pancakes with the fresh berries.  Did you know that Bisquick makes a whole wheat Complete mix? Guess what? There are no hydrogenated oils in the mix! 


Here are some images from our visit: 

The one lane road getting in (or leaving). Very steep!

Turns into two lanes. See the farm down below? 

Yummy blueberries!

My son picking berries for us to enjoy later. 

The chicken coop is in the red barn behind my son.

Buena Loma Gardens: A Hidden Treasure in Temecula, Ca

This week is Support Small (& Local) Businesses Week (July 1-7) and I have a special place to share with you by way of my friend who visited Buena Loma Gardens for the first time just a couple weeks ago.  She has given me permission to share her story with you. 

About 2 weeks ago I packed up the kids for a hike to the Santa Margarita Trail in Fallbrook, Ca.  I had a general idea of where I was going but was relying on my cell phone for directions.  As luck would have it, I missed a turn and found myself in a rural part of town with no cell reception.  I was getting ready to turn back when I spotted a sign for Buena Loma Farms.  I was intrigued by what I might find so I followed the signs to a small stand on the side of the road.  Actually, it was the home of Charlie and Elvie Colabella.

Immediately, Charlie came out to greet us and had us sampling fruit.  We had the sweetest oranges and the most delicious grapefruit, apples and blood oranges.  We also tried sweet Gloria Gold limes which Elvie called 'magic' lemons.  I think she called them magic because they looked like lemons but actually had a mild taste without the tartness of a regular lemon.  

Charlie and his wife, Elvie eagerly gave us a tour of the gardens.   We saw the many varieties of fruits and vegetables that were growing on the farm.  The kids were also allowed to help Charlie pick blackberries, while I hand selected kale straight from the garden.  

Charlie and Elvie developed the land over 16 years ago and just one month ago started selling to the public.  All their fruits and vegetables are organically grown, using a homemade fertilizer and are hand cultivated.   Charlie has a special interest in educating the public on home gardening and composting.  

We eventually made it to the Santa Margarita Trail, but the best part of the day was discovering Buena Loma Gardens, meeting Charlie and Elvie and tasting some wonderful produce.

If you visit in the next few weeks you will be treated to eggplants, peppers, tomatoes, melons, Italian heirloom squash (known as Marianna Di Chioggia), kabocha squash, apples, persian mulberries and figs.  Personally, I’ll be back in about a week for the Persian mulberries.  

Since my last visit, Elvie has created a picnic seating area for visitors to sit and enjoy the serenity of the gardens.  Visitors are also welcome to bring their own picnic lunches.

Buena Loma Gardens is a 20 minute drive from Rancho California and the 15 Freeway in Temecula.   They are located at: 45485 Buena Loma Road, Temecula, CA 92590.  Their summer hours are 9:00 a.m. to 7:00 p.m. Monday through Sunday or otherwise by special arrangement.  If you have any questions, you may contact Elvie at egcolabella@verizon.net or at (951) 694-5328.   ~ Elisa DeCristo, Murrieta, CA

When you stop in be sure to tell Charlie and Elvie that you learned about them through Conveying Awareness. This helps them know that their efforts at networking are reaching many.  Thank you!


Update on 7/6/12: I, Jessica with Conveying Awareness, visited Buena Loma Gardens on the 4th of July and I will be blogging about my experience and some recipes that Elvie shared with me that I made the days following my visit.  

Remember: Choose, eat, and live well! =)