Gaby Mora

Dietitian & Sports Dietitian

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  • Home
  • About
    • More about me
    • ¡Se habla español!
    • FAQs
  • Start here
    • Services
    • Bookings
    • Discounts
    • Resources
  • Blog
    • Nutrition
    • Fitness
    • Recipes
    • Product reviews
    • Book review
    • All posts
  • Contact
  •  
  • choritos a la chalaca
    Blog

    Recipe: Choritos a la chalaca (Peruvian mussels with salsa)

    February 23, 2019 /

    Choritos a la chalaca is a typical Peruvian appetizer/bar food. “Choros” = mussels (it also means thieves in slang) and “chalaca” is a type of salsa similar to pico de gallo. Chalaco or chalaca is a person (male or female) from the port of Callao, where I was born. The main difference between “salsa chalaca” and pico de gallo is that the former includes corn and rocoto, a super spicy Peruvian chilli. Peruvian corn and rocoto are hard to find in Sydney, so I used sweetcorn and birds eye chilli. The best way of eating choritos a la chalaca is to grab the shell by the tip and drop the…

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    Gaby Mora 1 Comment

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  • pisco sour
    Blog,  Drink,  Peruvian food,  Recipes

    Recipe: Low sugar pisco sour

    February 2, 2019 /

    Today is pisco sour day. The Peruvian national cocktail is celebrated on the first Saturday in February every year since 2005. I published my standard recipe a couple of years ago. I mentioned in passing that you could use water and stevia instead of syrup but did not give any quantities. This year I decided to make myself a low sugar pisco sour using Raw Earth stevia & monk fruit sweetener. A few notes on ratios and ingredients, rehashed from the original article: I like my pisco sour made with the ratio 3:1:1:1 (pisco to egg white to syrup to lime juice). If this is too strong, try 2:1:1:1. If…

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    Gaby Mora 0 Comments

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  • lucuma
    Blog,  Nutrition,  Peruvian,  Peruvian food

    What is lucuma (and how to pronounce it)

    October 24, 2018 /

    Lucuma (written lúcuma in Spanish) is an Andean fruit that grows in Peru, Ecuador and Chile. It has been around since before the Incas and it’s still widely consumed in the region. Listen to the correct pronunciation in this link. Lucuma is generally the size of an orange or grapefruit, although there are also smaller ones. The fruit has a thin green skin that splits open when ripe. The flesh is yellow-orange, sweet, firm and starchy. It has a few round medium-sized brown seeds. Culinary uses In Peru, the fruit can be found fresh (mainly during summer months), frozen and powdered (also known as “harina de lúcuma). The availability of…

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    March 14, 2020
    Menestrón (Peruvian minestrone)

    Recipe: Menestrón (Peruvian minestrone)

    June 15, 2019

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