EAT YOUR COLORS - May 2024

H. Luiz Presents…

EAT YOUR COLORS May 2024

The Foods of Oaxaca, Mexico Airport LoungesAre They Worth it?

Grilling Lobster Tails

5 Best Travel Tips The Very First

Mother’s Day

Plant-based or Vegan?

6 Mother’s Day A Little Gift for You

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Zero Waste Kitchen Here Are Some Easy Swaps

12 Grilling Lobster Tails It’s Easier Than You Think

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5 Things to Never Pack What You Really Should Carry On

18 Plant-Based or Vegan?

What’s the Difference?

22 Oaxaca, Mexico The Glorious Foods of Oaxaca

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Airport Lounges Do We Have Time for Them?

a letter from the editor H. LUIZ MARTINEZ

Hello May and Happy Mother’s Day! I am excited to share a little gift with you as part of a new project that I’m sharing in every issue.

Inside, I’ll show you just how easy it is to grill your own lobster tails. My favorite side dishes to compliment your tails are also highlighted.

Of course, we have Travel Tips and 5 Easy Swaps for Zero Waste Living.

Also in this issue, my take on the popular Airport Lounges- is it worth the hype, money and/or time? Come find out!

Plus, we have 2 NEW Coloring booksincluding a Youth Edition to introduce our kids to the principles of Meditative Art. GET IN HERE!

We would like to wish upon you positive vibes always and we hope that you are aware that you are appreciated- not just today but everyday!

Being a Mother to someone, whether it’s your child(ren), niece(s) or nephew(s), to a sibling(s), friend(s) and/ or even to a parent(s)- it’s always amazing and beautiful to see. Mothers have a special place in our hearts because we recognize that most times, you are our 1 st teachers. In that sense, you teach the world in our very first vital steps of growth. Wow- such a responsibility. Thank you for taking the position. We appreciate that.

We thank you, salute you and are grateful that you do what you do for us!

On the opposite page, we have a great graphic that you may print out.

Color it, have your children color it for you as a gift or create it for a friend.

Some of you may even have touch color software and/or apps to color the graphic. Please consider it our little gift to you.

In every new issue of EAT YOUR COLORS magazine, we are going to try to include some Meditative Art graphic for you to print out.

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5 Easy Swaps for a Zero Waste Kitchen Are you looking for simple ways to reduce waste in your kitchen? Start with these five easy tips: Use glass containers instead of plastic ones for food storage in the fridge. Plastic ones affect taste and may make you ill too.

Recycle glass jars. Upcycle your olive jars, jam jars, salsa jars and pasta sauce jars. These make great food storage jars so clean them out and don’t throw them out. Repurposing saves the environment.

I used to use my Mason Jars until I was looking for some for my overnight oats.

I quickly realized that I was using as food storage- that’s why I couldn’t find any.

I just bought a few more silicone baking mats. I’m trying to use them every time I bake and to use less parchment paper. These mats are great but not recommended for roasting meats or vegetables.

Anything that requires you to add oils and such will damage silicone.

One time, I placed pork-belly bacon on these kinds of mats to make cleanup easier. The pork oils that were released, burned and stained the mat.

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Use cloth napkins instead of paper ones. These linen and cotton ones are great. When I’m done, I just toss them in the clothes hamper.

After a week’s wash, they’re good as new again.

Someone told me that they love the idea but that it’s too expensive and that they have kids.

I explained that they are not that costly and then asked- how much do you think you are spending on paper towels each year? Then they really saw the point.

Besides, it’s important for children to learn how to use nice things. It’s also a great way to get rid of single-use items in the home. Every little bit helps. Linen napkins are also my go-to home-warming gift.

Speaking of zero-waste, does your coffee machine have its own reuseable filter? If not, you can now buy mesh filters that fit most coffee machines. This one tip can be a game-changer. It’s also cost-effective instead of buying paper filters all the time.

Use your greens and herb clippings to add to your veggie scraps and create a flavorful base for cooking. Dry any leftover herbs to extend shelf life.

Create herb infused oils and add leftover herbs to your vinaigrettes.

Keep an eye out for herb plantssometimes they’re less expensive than just buying the herbs.

If you have a sunny window sill, try growing your own herbs if you can.

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1 Blazer / Multiple Looks #HLuizStyle

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preparing and cooking

LobsterTails

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Preparing lobster for a delicious seafood dinner is such a decadent and rich meal that it instantly becomes a special occasion.

When you have the know-how, you’ll soon see just how easy it is!

A grill pan, flat pan or outside on a grill- is all the tools you’ll need. Add a little flavor with some oils and herbs and you’ll be preparing tasty lobster tails in no time!

The first thing that we have to learn, if you don’t already know is that lobsters are a rich red color after cooking. When they’re alive, their color is like a muddy brown and orange with spots of green.

I buy whole lobsters live- I think that’s best but I do buy lobster tails on ice. The following recipe will have lobster tails as its main ingredient. After we grll them, they’ll have a beautiful deep red color, For flavorings, I always keep it simpleespecially when it comes to seafood and definitely when it comes to lobster tails.

I have to have olive oil (you can use butter), herbs (I use cilantro, parsley and I like dill or tarragon with seafoods) and lots of garlic. Cracked black pepper and most of you know that I’m partial to Kosher salt but I bring out my flaked sea salt when it comes to preparing seafoods- if I have it.

In a bowl, mix together a cup of olive oil, coarse salt to your taste (I use Kosher salt or sea salt); fresh cracked black pepper and the fresh juice of one lime or lemon.

Chop up your favorite herbs- I use cilantro, parsley and dill. Toss the herbs in and give your mixture a whisk. Slather onto the flesh side of each lobster tail half.

Buy lobster tails that have a similar size. That way, they’ll cook at the same times.

I have knives that are sharp to cut straight down on the lobster tails. If you do not, use kitchen shears and cut the top portion of the shell along the length and cut through the entire tail.

Then place a knife into the cut you just made, cut through the lobster meat all way through to the bottom shell- cutting the tail into two delicious halves.

Cutting the tails lengthwise allows the meat to cook directly onto the grill pan, giving the surface a chance to char all over with a great flavor. You may cook it this way outdoors on a bbq grill as well but you have to watch that you don’t overcook it.

Place the lobster tails flesh-side down onto a hot grill pan (flat pan or outdoor grill) and cook for about 5 minutes. This allows the meat to grill properly without sticking. Flip the lobster flesh-side up and brush the flesh with the garlic oil mixture once more.

Tent with aluminum foil and let the heat cook the lobster tails.

This should take about 5 more minutes. Serve immediately with a sprinkle more of your herbs and wedges of lime or lemon

Tips for the best lobster tails * Lobster tails are ready when the flesh is opaque and the shell turns bright orange. Try not to overcook lobster, the meat will become dry and tough.

* If you don’t have a stove top grill-pan, you can just use a regular flat pan. * If you’re going for a full seafood restaurant feel, serve with a small tub of garlic lemon oil or browned butter for dipping.

* For sides, classics would be mashed potatoes or crispy roasted potatoes.

Lighter sides, I like grilled asparagus, Briussels sprouts roasted mini tomatoes on the vine with my Casa Sol Salad- made with the 4 C’s: Cucumber, Carrot, (red) Cabbage and Corn.

5 Things You should Never

Pack in Your Checked Luggage According to the aviation experts at SITA (Société Internationale de Télécommunications Aéronautique) in Geneva, baggage mishandling around the world is far from an isolated problem. In 2022, around 26 million bags were lost, damaged, or delayed (delayed bags accounted for around 80% of that figure).

it’s never a good idea to pack away anything of value in checked luggage, just in case. That means keeping the important things with you. Obviously, you’ll need to carry your passports with you to board onto international flights.

But keep other paperwork with yousupporting documents for visas, driver’s and marriage licenses too. Keep cash, jewelry and anything of sentimental value with you as well. Can’t be too careful.

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Nowadays, I see many brides stuffing their wedding gowns onto carry-ons. Imagine such a loss or delay for your wedding day?

Actually, carrying such special occasion garments on planes is not so uncommon.

According to the TSA, you can bring a wedding dress through the security checkpoint for screening, but strongly recommends that it is packed safely in a garment-style bag or other packaging to protect it during the screening process.

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The Transportation Security Administration (TSA) permits most medical-related items in checked luggage. But if you need to carry inhalers, EpiPens, insulin and other medications, it’s wise to carry any essential medicines with you, particularly if there’s a tight connection involved. To be absolutely sure liquids aren’t confiscated by mistake, make sure such meds are clearly labeled and carry documentation from your medical practitioners too.

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Lithium-ion batteries power a wide range of electronic devices as well as personal items such as hair styling gadget. But if lithium batteries short-circuit, they can overheat and catch fire.

Between March 2006 and March 2024, the FAA reported 476 flight incidents involving smoke, fire, or extreme heat emanating from lithium-ion batteries. For this reason, they aren’t routinely allowed in the hold of an aircraft. Instead, you’ll be asked to carry any spare lithium batteries with you into the cabin. If an incident were to occur in the cabin, flight attendants would be able to act quickly, protecting those onboard.

Portable electronic devices such as cameras, cell phones, and laptops are allowed to be checked (as long as they are powered off. However, these types of electronics are often expensive, you probably won’t want to let them out of your sight during the journey. It’s advised to keep those with you.

Be aware that some electronics are never allowed on any flight such as e-cigarettes and vaping devices.

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Plant-based or Vegan or Both?

I like to say that I’m very plant-based eater that eats meat 2 dinners a week but I enjoy vegan dishes most of the time. That usually confuses people. Plant-based and vegan are often used interchangeably, but they have slightly different meanings.

Plant-based refers to a diet or lifestyle that focuses on plants, vegetables, fruits, legumes, grains, nuts, and seeds, but may include small amounts of animal products like dairy, eggs, or even meat. It's a flexible term that encourages incorporating more plant foods into your diet, but doesn't necessarily eliminate animal products.

Notice my thin strip of chicken breast here.

Vegan, on the other hand, is a stricter term that refers to a diet or lifestyle that excludes all animal products. This includes meat, fish, and poultry and dairy products like milk, cheese, and eggs. Any food that comes from an animal, like gelatin and whey is a definite no-no. Honey from bees are excluded too.

Some vegans eat a plant diet for health reasons. Meat and dairy just does not agree with their digestive systems.

Others may be vegans as a philosophy.

They seek to minimize harm to animals.

I would best describe my personal diet and cooking style as flexitarian.

Flexitarian is a diet that is a combination of the words "flexible" and "vegetarian," which means it is a cross between full vegan and vegetarian with the ability to enjoy animal products every so often. This diet is for people who are not strictly against eating meat, poultry or seafood but prefer to consume most of their food from plants.

I do an 85/15 ratio when I have meat, poultry or seafood on my plate, that’s 15 for meat- and that’s only 2 dinner meals out of the week. Wait. I can’t say that anymore. We have introduced eggs back in our diet after a year and a half of no eggs. A dozen priced at $12-$15 a carton for large eggs may have had something to do with it. Now that the price is back to normal, $3.99 for a dozen large eggs, we re-introduce them back into our breakfasts. But even still, we’ll have eggs about 3 or 4 times a month.

That’s a big drop in our egg consumption and an even bigger drop of our meat, seafood and poultry consumption compared to 2 years ago. I still won’t buy dairy products (though we do love cheese) but that doesn’t mean that we won’t eat dairy if we’re out of the home. Like if we’re on vacation and they’re making omelets to order, right in front of us- we’re definitely getting cheese. Or if we’re out to dinner, and tiramisu or crème brulé is a dessert option, we have no choice but to have dairy. jajajaja! And if we’re at your BBQ party, we’re definitely eating cheeseburgers!

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Happy Mother’s Day (1914)

In the 19th century, Mothers whose sons fought or died in the Civil War, would meet as sort of a support group. But in the years before the Civil war, Ann Jarvis already helped to start “Mothers’ Day Work Clubs” to teach local women how to care for their children. In 1868 she organized a committee for Mother's Friendship Day- a day for mothers to gather with former Union and Confederate soldiers to promote reconciliation.

Ann Jarvis wanted it to be an annual memorial for the mothers. She died in 1905 before the annual celebrations were actually established, but her daughter Anna Jarvis (Jr.) continued her mother's work- honoring the sacrifices mothers made for their children.

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First Official Celebration The first official celebration of Mothers Day (sometimes spelled as Mother’s Day) was at a Methodist church in Grafton, West Virginia, May 1908. It was organized by Anna Jarvis (Jr.) and was financially backed by John Wanamaker, a store owner from Philadelphia who held a Mother’s Day event on the very same day. Anna Jarvis continued her mother’s efforts and wanted Mother's Day to be added to the national calendar by writing letters to newspapers and politicians.

By 1912 the day would be celebrated annually in many states and towns and in 1914 president Wilson signed a measure that established Mother's Day as an official annual celebration on the second Sunday in May! The holiday was very popular but would soon be commercialized by card companies and florists. Jarvis soured on the commercial interests associated with Mother's Day and around 1920 she urged people to stop buying gifts and flowers for their mothers. She said it should be a day of sentiment, not use the efforts of good mothers for profit.

Anna Jarvis would even lobby to see it removed from the calendar again.

Until her death in 1948, Jarvis fought against charities that used Mother’s Day for fundraising and the commercialism of florists, card manufacturers and other companies that were destroying her mother’s beloved Mother’s Day. 21

This Mother’s Day, let’s continue to honor our Mothers and our Grandmothers and all those maternal loved ones in our lives.

Just like Anna Jarvis (Senior and Junior) let’s really remember what this special day, the 2nd Sunday in May, is all about.

Most of the Mothers in my life, do not like to go out to say- a Mother’s Brunch. They’d prefer to cook- and to cook for us when we visit. That’s what most moms want anyway, for us to spend time with them.

And not just on Mother’s Day, but on every day they can get.

OAXACA, MX Oaxaca, a culinary paradise in southern Mexico, is a foodie's dream destination. If you visit Oaxaca, it will take you on a gastronomic journey through a rich and diverse cuisine with must-try dishes, local ingredients, and authentic flavors.

Ingredients Local to Oaxaca: Corn: Fresh, dried, or ground into masa for tortillas and tamales.

Chilies: From mild to fiery, used in sauces and marinades.

Cacao: Oaxaca's native chocolate, used in moles and desserts.

Avocados: Creamy and abundant, perfect for guacamole and salads.

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My Favorite Must-Try Dishes of Oaxaca: Tacos al pastor: Savor the flavors of marinated pork, pineapple, onion, and cilantro in a crispy corn tortilla. It is really delicious and so flavorful.

Tacos al pastor originated in the central part of Oaxaca, near Puebla- the only place that really honors Cinco de Mayo. It was a small Battle so the country of Mexico as a whole, does not really celebrate it. It’s celebrated in the US, but really it’s just something they came up with to sell cocktails and drinks in a festive setting.

Tlayudas (sometimes spelled clayudas) are crunchy, oversized tortillas, like the size of a dinner plate- topped with beans, cheese, and a variety of meats.

I like to make these as minis and serve them up at parties. They’re always a big hit, especially if I serve them with my refreshing watermelon Margaritas.

What I enjoy about making tlayudas is that I can make them plant-based or traditional.

Mole Negro is a rich, complex sauce and is a staple of Oaxacan cuisine. It’s a blend of chocolate, spices, nuts and chilies. It's often served over chicken or pork and is a must-try when visiting Oaxaca!

Not to be confused with mole poblano, which is a rich red or brown sauce made with chilis, fruit, nuts, seeds and Mexican chocolate. Mole poblano originated in Puebla. To be honest, there are many different kinds of mole throughout Mexico/

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Airport Lounges are Amazing, but… they are just not worth it for me. Bear in mind, I receive complimentary access to many airport lounges in the US and abroad (they want me to post or write about them) so it’s not an issue of just pricing. Although, I do believe those memberships prices are exorbitant, you really need time to enjoy them.

Many of these airport lounges have delicious foods (hot and cold) and most of them have a great bars with excellent service.

I’m not just saying that, I have stayed at a few lounges in my daycompliments of some airlines. The foods and cocktails were just so incredible (some had bartenders and chefs cooking to order.)

Also, some of the lounge spaces had comfy lounge chairs, large work stations and high-end décor.

I’ve also stayed at an airport lounge with a full-sized gym- complete with a sauna, steam room and other spa services. I believe they also had massage services too. It was very enjoyable to get a workout in before a long flight.

I think that airports themselves are catching on to the trend. There are now 3 US airports and 8 International ones with gyms right in the terminals.

These can be accessed by all travelers.

There was one with an incredible coffee bar. I’m not into coffee like some of you may be- but this one just blew me away.

I’m now a “one cup a day” kind of a coffee drinker (I used to be just a weekender kind) and I do enjoy some tea as well. But this coffee bar had coffee beans and tea leaves imported from all over the globe. Some were from places I’ve never even heard of.

Comparable to the amazing coffees and teas, were the Baristas. These well-trained coffee aficionados- not only knew how to create a great cup of coffee but knew where every bean and leaf came from. I was Impressed!

My favorite lounge has to be the one with the fresh fruit bar. I’m talking local fruits, tropical fruits, exotic fruits and even vegetables as sweet as fruits up in the mix.

I really can’t remember if it was organic produce or if just some were organic or whatever, the point was- it was delicious!

They taught me something new too. I learned how to make the perfect pineapple-water from the pineapple shell and core. I still make it till this day.

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So What’s My Problem with Lounges?

I think airport lounges are wonderful. I heard there are a few that are not quite so wonderful, but overall I like the idea of an airport lounge. But even though I was granted free access to quite a few over the years, the reality is. membership prices for an amazing airport lounge is quite high.

Even if airport lounge access is included with frequent flyer programs and credit card benefits, the amount you have to spend to qualify is so expensive.

Sure, some lounges offer day-passes from $25-$150 but that can be pricey for a great cup of coffee, fresh juice or a salad enjoyed in a quieter room. Besides, have you checked out the new restaurants that are in the airport terminals?

Shout out to Deep Blue in Terminal 5 at JFK Airport- they have incredible sushi!

However, the price for access to these lounges is not the only reason- for me it’s simply just time. You really need some time to enjoy some these airport lounges. My flights on average board before 9am. That means that I typically wake up around 530a, get in a car or train by 615a, get to the airport around 730a and clear the security gate by 8a. Some say that’s cutting it pretty close.

Now, you would need about an hour and a half (at those prices) to really enjoy all that the airport lounge has to offer (food, drinks, coffee, relaxation).

So that would put me at a 4am wake-up time. If I have to wake up by 4am to rush out of the house for breakfast (I can cook an amazing breakfast) and to hurry in order to relax- I’d punch myself. Yes- time is the issue for me.

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#EatYourColors

please share with foodie friends https://hluizpresents.com/eatyourcolors 28

THE Negro-Motorist GREEN BOOK,

a travel guide for African Americans

Victor Hugo Green (11/9/1892 – 10/16/ 1960) was an American postal employee and travel writer from Harlem, New York City, best known for developing and writing The Negro-Motorist Green Book, a travel guide for African Americans in the United States.

During the time the book was published, choices of lodging, restaurants and even gas stations were limited for Black people, especially in the Southern United States. The book was first published as The Negro Motorist Green Book and later as The Negro Travelers' Green Book. The books were published from 1936 to 1966. He printed 15,000 copies a year.

An annual guidebook for African-American roadtrippers founded and published by New York City mailman Victor Hugo Green from 1936 to 1967.

From a New York-focused first edition published in 1936, Green expanded the work to cover much of North America.

The Green Book became "the bible of black travel" during the era of Jim Crow laws, when open and often legal discrimination against African Americans was prevalent and widespread.

Green wrote this guide to identify services and places relatively friendly to African-Americans so they could find lodgings, businesses, and gas stations that would serve them along the road. It was little known outside the African-American community.

Shortly after passage of the Civil Rights Act of 1964, which outlawed the types of racial discrimination that made the Green Book necessary, publication ceased and it fell into obscurity.

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What’s Your Temperature?

If you’re every stuck in a quandary when ordering cuts of steaks and the server askshow would you like that cooked?

Here’s what they are really asking you.

Steak temperatures: Rare (120°F - 130°F) Soft, red center; Warm to the touch; Juices flow freely Medium Rare (130°F - 135°F) Pink center; Slightly firmer than rare; Juices flow freely Medium (140°F - 145°F) Slightly pink center; Firm to the touch; Juices flow moderately Medium Well (150°F - 155°F) Slightly pinkish-gray center; Firm to the touch; Juices flow slightly Well Done (160°F - 170°F) No pink color remaining; Hard to the touch; Juices flow minimally Note: The temperatures listed are internal temperatures, and the steak should be removed from heat and allowed to rest before reaching the desired temperature.

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Now that you know what your internal beef temperatures mean, there are a few cuts that is said to be cooked to certain specifications. These specs bring out the best qualities of certain cuts of beef. Filet mignon is the prized choice cut of beef and it’s best cooked to medium rare. If you do not like your meat cooked to this temperature, then you probably should not be having the filet mignon. Typically, most cuts of beef are cooked to an optimal medium-rare.

Filet mignon is typically cooked to medium rare (internal temperature of 130°F - 135°F) for several reasons. Cooking to medium rare preserves the tender and juicy texture of the filet mignon. Medium rare also allows the natural flavors of the meat to shine through, as overcooking can mask the delicate flavor of the filet. For optimal texture, medium rare provides a soft, velvety texture that is still firm enough to hold shape. Cooking to medium rare reduces the risk of overcooking, which can lead to a dry and tough texture. Traditionally, medium rare is the way to cook filet mignon in fine dining and steakhouse cuisine and we should be cooking it at home this way too. Overall, cooking filet mignon to medium rare brings out the best qualities of this premium cut of meat NY Strip Steak is usually cooked to medium-rare as well for the same reasons. A NY Strip can get tough really quick, even at medium-well.

Typically, your beef filets should be at medium-rare for best overall flavor and texture. This includes porterhouse, prime rib and ribeye steaks too.

Tomahawk steaks should also be eaten medium-rare since it’s just a ribeye steak with a long rib bone attached.

Some say that the only time beef should be cooked medium well and welldone is when ordering a great hamburger. Since it’s usually made with ground up beef and sometimes a mix of ground up meats including pork for example. We want to make sure that these lesser choice cuts are fully cooked. Medium well is the way to go in my humble opinion.

Again, these temperatures are what’s typically done. Order your steaks to be cooked to your tastes. But be aware that some cuts of beef are terribly expensive and they should be cooked to their optimal temps for you to enjoy.

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Meditative Art and Positive Vibes - Colors It’s finally here- the coloring book for Meditative Art and Positive Vibes!

Some of the tableaus that I’ve done on Live Streams, some postcards that I’ve sent to you, some of the giftbags that I’ve designed and even some new designs and patterns too- all here for you to color.

A lot of you have expressed that coloring is just as therapeutic for you, so this book was created with that in mind. You may color with as many colors as you’d like or as little color as you would like as well.

Doodling, drawing and coloring kept me calm, motivated and positive- I’m sure it can do the same for you.

All you need do is give it a try.

Coloring tableaus that I have already created gives me double the calm, twice the meditations and two time all the fun. There’s already a 2nd book in the works- a larger book with bigger spaces to color. Some tips and tricks to blending too. This will be out in 2025.

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Available on AMAZON

Meditative Art and Positive Vibes Coloring Book – Youth Edition

I wanted to introduce Meditative Art and Positive Vibes to our youth but on a level that was easy for them to understand. Creating this coloring book with the same principles and meditative properties as the 1st book was really the goal and intention.

This coloring book teaches our children to take ownership of their art work.

Which in turn, gives them the very tools that they may internalize to take ownership and some responsibility over their very young lives.

When I was a child, I would color the people, animals and objects in my coloring books(s), colors that were in my imagination. People might be colored a light shade of blue or a dark shade of green with hair colored- orange or pink.

Cats and dogs may be purple. The sky may be a cool red or a warm yellow tone, and the sun a bright turquoise.

The actual sky is blue of course but I couldn’t control that but I could control my coloring books though.

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Available on AMAZON

Meditative Art and Positive Vibes by H.Luiz Martinez

Meditative Art, Art Therapy, Mindful Art or simply just Doodling has been around since forever- they're found in caves for goodness sakes. Don't let anyone tell you any different. Create fun, easy patterns and create beautiful designs- I call them tableaus.

Inside, I'll tell you how I got started (40+ years ago) and how you too can benefit from creating your own tableaus. I even show you how you can make one-of-a-kind gifts with your artwork.

Over 40 years ago, I used to doodle on everything I can get my hands on. It wasn't until I started doodling on my homemade book covers (I started with brown paper bags but graduated to white kraft paper) that people really started to notice my artwork.

*available exclusively on AMAZON

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tap on my favorite IG Videos

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