la loba loca

Aloe or Sabila, beautiful and medicinal succulent. A couple of weeks ago my uncle, who is almost fully blind due to diabetes, shared with me that he was able to maintain some eyes cells functioning because he drinks fresh aloe juice every morning. He even went to check with his doctor who was surprised at how his eye cells were showing some regeneration after he started using aloe. Here is what he does: he gets the ‘panca’, he does a horizontal cut (around 4 inches), gets the pulp out and blends it with some water (i think lemon will be also good with this) and drinks it. To save the panca from getting dry, he buries it in dirt until the next day when he will cut another piece of the aloe. I am sharing this in case you know people that have diabetes and want to try something else and also maybe to start talking about how we can prevent and support diabetes through decolonial foods… Arequipa has a growing number of people suffering from diabetes, this shit is so deeply connected with globalization and neoliberalism yall! DECOLONIZE EVERYTHING. What else have you, your friends, or family used to control/treat or prevent diabetes?

-La Loba Loca

soy plantasexual, semillasexual, pachasexual…. no hay nada mas delicioso que el guardar semillas, nada mas orgasmico que tender a semillas nativas y verlas crecer y aparecer suavemente desde la tierra. la tierra mojada, la abundancia de la kiwicha, las flores de cempasuchil, los gusanos bajo la tierra, el sentir vida entre mis manos ESE ES MI ORGASMO! shirt by @nalgonapride

-La Loba Loca

Today is ‘Dia Mundial De La Salud’, or World Health Day. I want to thank all the traditional doctors, Abuelita pasa huevos, moms, parents, little kids, bisabuelos rezadores y santiguadores, animals, ourselves, plants, rocks, abortistas, acompañantes, parteras, local curanderas, sobadoras, hueseras, yerbeteras and every single person and being that has provided pain relief, medicina, care and nurturing to another person or being. Todxs somos medicina.
(image by Carmen Lomas Garza)

-La Loba Loca


AJO! Garlic is an ancient food and medicine that has been in my diet for as long as I can remember. My earliest memory is having my grandma roast it with salt and oil- borderline burnt- to treat gripa. Make some roasted garlic rice, it delicious! To do this:
1) Prepare rice, cook it and add whatever spices you want. In the image the rice I made was brown rice cooked with fresh turmeric root.
2) Once the rice is ready, heat up the pan and add some oil, salt and sliced garlic. Fry the garlic until it is crunchy and kind of slightly burnt.
3) Mix in the rice onto the pan with the garlic.
4) Eat it! I love to eat my rice with a onion salad with tons of fresh lemon juice.

Ajo kisses to all the garlic lovers out there! I am soon to start giving birth to a project I have been envisioning for a while now: a cook zine book with plant-base peruvian food recipes and other delicious medicinal foods.

La Loba Loca


Once upon a time there was a piece of land in Chinatown Los Angeles that was taken care by volunteers and plants were grown according to Tongva tradition and with Tongva elders permission. People were invited to come, bring their friends and family and learn how to seed, used medicine, weed and learn how to better interact with the world around us. A lot of us were really happy there, we felt protected and full. There was a circle of tall cempansuchils growing around the ceremonial center where we sat around the fire and we camped under the stars. The downtown sky line could be seen at all hours and this garden was the only place in the city that felt free. Once upon a time this magical place got destroyed, its flora and fauna stamped on and its animals displaced. The end. Well maybe, I still hope the seeds make it up again but till the plants take over I still will miss it.

La Loba Loca

(español abajo)


You will need:
-fresh alfalfa (if you can get some of the purple flower better and if you can use the alfalfa in your garden even better! be careful when wildcrafting alfalfa since this plant likes to grow in soils that need cleaning)
-lemon (better yet, a tree lemons from around your neighborhood)
-chia (optional)
-honey to sweeten your day

1-blend water and fresh alfalfa
2-squeeze lemon juice
3-place alfalfa water and lemon juice in a jar, add chia and honey and wait some minutes for chia to be ‘activated’

I learned about this recipe in a Mexican restaurant, I LOVE ALFALFA (mother of all foods) so any way I can ingest it the better.
-manojito de alfalfa fresca (si incluyes sus flores moradas mejor!)
-un limon (mejor si es de arbol de casa)
-un poquito de chia (no es necesaria pero es super rica en proteina y nutrientes)
-miel para endulzar el dia
1-liquar agua y alfalfa fresca
2-exprimir limon
3-juntar limon y agua de alfalfa en recipiente, añadir un poco de semillas de chia y miel a gusto. Dejar reposar por un tiempo para activar chia.
ñamñam deje de sangrar hace unos dias y este jugo me esta haciendo sentir como nueva! esta receta de agua la aprendi de un restaurant mexicano que se especializa en diferentes 'aguas’, amo la alfalfa (madre de todas las comidas) hay que aprovechar toda y cualquier forma de consumirla.

-follow  La Loba Loca for more recipes!

Textiles are not only beautiful pieces of art but also very useful, from belly binding to back support to shifting babies to closing hips to keeping warm! Mantas, rebozos, llicllas, aguayos and textiles can support our bodies in many different ways! What ways have you used textiles or pieces of cloth in your daily life? One of the things i do almost all the time: rebozo over my head whenever I am feeling cold but also when I am feeling like I want space from the outside world, covering my head makes me feel protected! These beautiful textiles are soon to become bags for moon pads, dresses, baggies, cintas and more!

La Loba Loca

cultured escabeche making <3

onions, jalapenos, carrots, basil from my garden, sage form my garden and young salt bush seeds from Olivia’s Native Garden. massage everything with hands, add some salt and pepper. put it in a clean glass, add some filtered water and cover the glass container with a cloth. you can check out. check out previous post for a photograph of the set up here.

culturing makes me feel happy and ridiculously static! today i was thinking about how happy making culture foods make me feel and this article popped up gut bacteria might guide the workings of the brain.

fighting this unhealthy $i$tem one fermenting food session at a time

cooking beans gives me pleasure. from choosing the ‘right’ amount of beans and water and soak them, to letting the beans steam after turning off the fire so that all the waters are colored by the beans and have that thick consistency. the slow rate that beans cook at allows me to mix and match all kinds of herbs and seasoning, not one single bean batch is the same. this love potion was slowly cooked with garlic, onion, sea salt, rosemary and merquen (Chilean roasted chile mix). slow cooking and slow eating. the bean juice is the best, I heard that some grandmas in Mexico encourage the post partum people to drink up the bean juice for quick recovery. I like to use the bean juice to add that extra complex flavor to any other food I make that week, for example brown rice. eat your beans! MAKE YR OWN BEANS! how do you make your beans? what do you use the bean juice for?

-La Loba Loca


a muña y la chicchipa, Andean herbs. la muña is a great ally for stomach problems and cramps; chicchipa is an herbs used just like as huatacay, para platos tipicos and also stomach aches. some info that might be useful for those of you that are from the Andean region… a reminder for all of us: to learn more about the plants that grow in your hometown, neighborhood, back yard or between the cracks in the streets you walk on!

-La Loba Loca