Goodbye for now, Chimbote, we always have you in our hearts. Until next time!
Beth, Ada, and I in the garden at the Sistema de Salud del Verbo Encarnado
Valeria visits an in-home hospice patient, Don Carlos, whom she later bathed
The WGC immersion group after a workshop at the Centenario Cultural
Who doesn’t like to eat food that’s guilt free and tastes good? That question was rhetorical, obviously. With the skills and talent of the UIW Nutrition department and WGC Volunteer Janie Mencey, all things are possible.
They whipped up a healthy version of a banana pancake, or protein pancake, that consisted of only two ingredients: bananas and eggs. To add more sass, they topped the flap jacks off with chopped pineapple, but emphasized that any fruit would do.
We had to bring a little bit of Tex-Mex to Peru, so Janie Mencey demonstrated a simple, yet healthy pico de gallo recipe. She used minimal salt and used the flavor of rocoto pepper, lime, and cilantro to make it ever so scrumptious.