Mint Lemon Agua Fresca

Mint Lemon Agua Fresca

Let’s suppose someone opened a Mason Jar and poured you a glass of Mint Lemon Agua Fresca. It’s refreshing, full of zest and sweet intensity from the coconut water, and if acidity can be thrilling, this recipe has it. Would you be surprised to learn this is a staple from my cookbook Latin Superfoods? I usually drink it right after exercise, or as soon as I wake up, on an empty stomach. It feels pretty awesome. And you can watch a video of this recipe on You Tube. Don’t forget to subscribe to the channel!


Mint Lemon Agua Fresca

Makes 2 Ball Mason Jars


6 sprigs fresh mint

10 thin slices of cucumber

1 lime, sliced thinly

4 cups coconut water

Ice cubes


  • Divide the mint, cucumber, and lime between the 2 Ball Mason Jars. Fill each with coconut water.
  • Close the jar and let it steep in the fridge for at least 2 hours or overnight. Add ice before serving.


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Duck Stir Fry

Duck Stir Fry

Duck Stir Fry

Duck Stir Fry

Serves 4

During these quarantine cooking days, whatever is available in the market and is on sale, is what we buy. As I mentioned in the Quarantine Cooking Club video on You Tube, my husband went to Costco and found a package of pre-cooked duck for sale. Knowing of our daughter’s love for game meats, he bought and said, “I’m sure you’ll find something interesting to do with it”. Duck Stir Fry! Hello! The package from Maple Leaf contains one half duck, roasted weighting net 28oz (1 lb + 12oz). It also comes with an orange sauce, which I didn’t use at all. By the time I pulled the meat, it yields about 2 cups pulled duck meat. We love “stretching” the duck by making this rice stir fry. It serve 4 generous portions, something we need these days!



2 tablespoons olive oil

1 small onion, finely minced

2 stalks celery, peeled and finely minced

1 carrot, finely minced

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons kosher salt

2 cups cooked brown rice

2 cups pulled duck meat

2 tablespoons soy sauce

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped cilantro



Warm the olive oil in a large saute pan and add the onion, celery and carrot all together. Season with salt and pepper, cumin and oregano. Cook until soft, about 4 minutes.

Add the rice, duck, soy sauce and herbs and mix everything together, stirring occasionally until it all belongs together. You can add about ¼ cup water to moisten the dish. Taste and adjust the seasoning.


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