The Sacred Spoon

The Sacred Spoon Allison is a spiritual chef based in Puerto Vallarta, blending ancestral flavors with soul nourishment.

Her creations feed more than the body — they're edible prayers.

🍊🥥 Cuban-Style Citrus Garlic Crockpot Pork Chops Serves: 3–4Cook Time: High 6 hours or Low 8 hours (low preferred for te...
22/11/2025

🍊🥥 Cuban-Style Citrus Garlic Crockpot Pork Chops

Serves: 3–4
Cook Time: High 6 hours or Low 8 hours (low preferred for tenderness)

Ingredients
• 4 pork chops (bone-in or boneless)
• ½ red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup diced pineapple (fresh or canned)
• Juice of 1 lime (throw the spent halves in the pot)
• ½ cup orange juice
• 1 cup chicken broth
• 1 tbsp minced garlic
• ½–1 tsp cumin
• ½–1 tsp oregano
• 1–2 tsp brown sugar (balances the acidity)
• 1–2 tsp Maggi sauce (don’t overdo it — it’s salty)
• 1–2 tsp Trader Joe’s Cuban Citrus Garlic seasoning
• Salt + pepper to taste
• Optional: 1–2 bay leaves, splash of apple cider vinegar at the end for brightness

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Instructions

1. Season the Pork

Rub the pork chops with:
• Salt
• Pepper
• Cumin
• Oregano
• TJ Cuban citrus garlic seasoning

Massage it in like you mean it.

2. Layer Into the Crockpot

Place the pork chops at the bottom.
Pour in:
• Lime juice (plus the squeezed lime halves)
• Orange juice
• Maggi sauce
• Garlic
• Brown sugar

Then add all your veggies + pineapple on top.

3. Add the Broth

Pour 1 cup chicken broth around the edges, not directly on top of the seasoning.

4. Cook
• Low 8 hours = best texture
• High 6 hours = fine if you’re on a schedule
Try not to open the lid — it lengthens cooking time and loses moisture.

5. Finish

Right before serving:
• Taste the sauce
• Add a splash of lime or vinegar if it needs acidity
• Add salt if needed
Pineapple + orange juice can sometimes overwhelm the savory notes, so balancing at the end helps.

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Serving Ideas
• Over white rice or cilantro-lime rice
• With black beans
• With fried plantains (trust me)
• Shred the pork and make bowls with the peppers + pineapple + sauce

Roasted Sweet Potatoes with Turmeric, Canela & AgaveIngredients • 2 medium sweet potatoes, scrubbed and diced (skin on =...
12/10/2025

Roasted Sweet Potatoes with Turmeric, Canela & Agave

Ingredients
• 2 medium sweet potatoes, scrubbed and diced (skin on = extra fiber)
• 1–2 tbsp olive oil
• 1 tbsp sea salt
• 1 tbsp black pepper (to activate the turmeric’s curcumin — smart move)
• 1 tbsp ground turmeric
• 1 tbsp dried Italian herbs (oregano, thyme, basil, rosemary)
• 1 tbsp canela (Mexican cinnamon — milder and more floral than cassia)
• 1 tbsp agave nectar (or honey, if you prefer a deeper caramelization)

Instructions
1. Preheat oven to 400°F / 200°C.
2. Toss diced sweet potatoes in olive oil, sea salt, pepper, turmeric, Italian herbs, and canela until evenly coated.
3. Spread them on a parchment-lined baking sheet in a single layer — no crowding.
4. Roast for 25–30 minutes, flipping halfway through, until tender and golden at the edges.
5. Drizzle lightly with agave during the last 5 minutes of roasting — it’ll glaze them instead of burning.
6. Let rest for a few minutes before serving so the sugars set into that perfect caramel edge.

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💛 Why this combo loves your body back

• Sweet potatoes are rich in beta-carotene (vitamin A), fiber, potassium, and antioxidants that help regulate blood sugar and support gut health. Their complex carbs give slow, steady energy without crashes.

• Turmeric is an anti-inflammatory powerhouse thanks to curcumin, which supports joint health, liver detox, and the immune system. Pairing it with black pepper increases absorption by up to 2000%.

• Canela (Ceylon cinnamon) helps balance blood sugar, improves circulation, and gives warmth that supports digestion.

• Olive oil + agave provide healthy fats and gentle sweetness to stabilize mood and energy.

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✨ Serve these alongside roasted chicken, in grain bowls, or stirred into your lemon-turmeric soup for extra color and grounding sweetness.

Yesterday I cooked up a big pot of Southern collard greens—a dish that feels like home to me. Traditionally, collards ar...
09/09/2025

Yesterday I cooked up a big pot of Southern collard greens—a dish that feels like home to me. Traditionally, collards are slow-simmered with salt pork or ham hock, giving them that deep, smoky flavor. This time, I experimented with a smoked turkey leg instead. It was tasty, but honestly, nothing beats the richness of good old salt pork.

Collard greens have deep roots in Southern food history—brought from Africa and carried through generations, they became a staple of survival, comfort, and celebration. For me, they’re more than food—they’re memory, heritage, and love in a bowl.

What I love most about cooking is how it connects us. I may not have shared this pot yet, but I know when I do, it’ll be a way to bridge cultures and create community. And in a world that feels so divided, that’s something worth holding on to. 💛

https://divascancook.com/southern-collard-greens-recipe-w-smoked-turkey-legs-soulfood-style/

🦴 Homemade Bone Broth (Crockpot Edition)I’ve been trying to nourish myself with more grounding, healing meals lately so ...
15/07/2025

🦴 Homemade Bone Broth (Crockpot Edition)

I’ve been trying to nourish myself with more grounding, healing meals lately so today I made a batch of slow-cooked beef bone broth using simple ingredients.

Recipe:

1. Roast beef bones at 400°F (200°C) for 30–45 minutes until browned (this adds depth of flavor).

2. Add to a crockpot with onion, garlic, carrot, celery, fresh ginger, turmeric, Roma tomato, Mexican oregano, black peppercorns, and a splash of apple cider vinegar to help draw out the minerals.

3. Fill with water, cook low and slow (I let it go overnight ~12–24 hours).

4. Strain, cool, and store in the fridge. Skim the fat if you want a lighter broth—or save it and cook with it.

Why bone broth? 🍵

It’s packed with collagen, gelatin, and trace minerals that support gut health, joints, skin, immunity, and recovery.

It’s one of those slow medicine foods that’s good for body and soul.

🥣 Gut-Healing Asian-Style Chicken Miso Soup (Crockpot Version)Anti-inflammatory • Protein-rich • Meal-prep friendly🛒 Ing...
10/07/2025

🥣 Gut-Healing Asian-Style Chicken Miso Soup (Crockpot Version)

Anti-inflammatory • Protein-rich • Meal-prep friendly

🛒 Ingredients

🧄 For the Broth:
• 1 rotisserie chicken carcass (skin, bones, and any leftover bits)
• 1 large onion, quartered (no need to peel)
• 2–3 celery stalks, chopped
• 2 large carrots, chopped
• 3–4 garlic cloves, smashed
• 1 thumb-sized piece of fresh ginger, sliced
• 1–2 tsp salt (adjust to taste)
• Optional: splash of rice vinegar or coconut aminos for depth
• 6–8 cups water (enough to cover everything)

🥬 For the Soup:
• 2 cups cooked shredded rotisserie chicken (set aside)
• 1 small head of bok choy (or 3–4 baby bok choy), chopped
• 1–2 cups mushrooms (shiitake if available, or white/button), sliced
• 1–2 handfuls of spinach
• 1–2 tbsp miso paste (white or yellow preferred)
• Optional: sesame oil, coconut aminos, chili flakes, scallions for topping

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👩‍🍳 Instructions

Step 1: Make the Broth
1. Place carcass, veggies, garlic, and ginger into your crockpot.
2. Fill with water to cover, about 6–8 cups.
3. Cook on LOW for 8–10 hours (overnight is perfect) or HIGH for 4–5 hours.
4. Once done, strain the broth and discard solids. Return the clear broth to the crockpot.

Step 2: Build the Soup
5. Add shredded chicken, bok choy, mushrooms, and a splash of coconut aminos or tamari.
6. Cook on LOW for 30–60 minutes, just until veggies are tender.
7. Turn off the heat, let it cool slightly (don’t skip this!).
8. In a small bowl, dissolve the miso paste in a ladle of warm broth, then stir it back into the pot. Never boil the miso.

Step 3: Serve or Store
9. Stir in spinach last so it just wilts.
10. Add toppings if desired (drizzle of sesame oil, chili flakes, scallions).
11. Let cool before storing. Will keep 5–6 days in fridge or freeze without miso for longer life.

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🥄 Meal-Prep Tips
• Keep spinach and miso separate if freezing.
• Add flaxseed to individual bowls for max gut benefit (1 tsp per bowl).

🧄✨ Sick Witch Miso Soup(for when your lungs are staging a coup)⸻🧂 Ingredients (makes 1–2 servings): • 3 cups water or li...
08/07/2025

🧄✨ Sick Witch Miso Soup

(for when your lungs are staging a coup)

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🧂 Ingredients (makes 1–2 servings):
• 3 cups water or light broth
• 1 heaping tablespoon miso paste (white or yellow)
• 1–2 cloves garlic, smashed or minced
• 1-inch k**b fresh ginger, sliced or grated
• A handful of spinach (fresh or frozen)
• A few mushrooms, sliced thin (shiitake if you’re fancy, but anything works)
• Half a block tofu, cubed (don’t squeeze it—this isn’t a cooking show)
• Sea salt, soy sauce, or chili oil to taste
• Optional: green onions, sesame oil, lemon, seaweed, cayenne, turmeric

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🪄 Instructions:
1. In a small pot, combine water, garlic, and ginger. Bring to a gentle boil. Let it simmer for about 5–7 minutes—long enough to turn the water into a potion.
2. Toss in your mushrooms and tofu. Simmer for 5 minutes until mushrooms soften and tofu’s hot.
3. Add spinach last. It only needs a minute to wilt.
4. Turn off the heat and let the soup cool down slightly—don’t boil your miso or you’ll kill the gut-healing magic.
5. In a small bowl, whisk your miso paste with a ladle of hot (not boiling) broth until smooth. Then stir that back into the soup.
6. Taste and adjust with sea salt, soy sauce, sesame oil, or a little chili oil if you need a kick.

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💀 Sick Day Serving Suggestion:

Drink it in bed. Wear mismatched socks. Stare at the ceiling like a Victorian widow. Let the garlic seep through your pores and the miso resurrect your broken spirit. You’re not dying. You’re fermenting into something stronger.

✨Garden Spirit Soup✨This one started the way all healing meals do: with intention.I simmered rotisserie chicken bones lo...
02/07/2025

✨Garden Spirit Soup✨
This one started the way all healing meals do: with intention.

I simmered rotisserie chicken bones low and slow, coaxing out the collagen, the marrow, the memory. Garlic, onion, carrots, celery, lime, bay leaves — the old protectors — went into the pot to bless the broth.

Then came the vegetables: cabbage for softness, broccoli for strength, zucchini for grounding, tomatillo for brightness, and hominy for the ancestors. Everything chopped by hand, stirred with care, and left to become more than the sum of its parts.

Topped it with fresh cilantro and lime — offerings of light and cleansing.

This is more than soup. It’s a spell. A garden reborn in a bowl. 🌿

Into this pot went the bones of a rotisserie chicken, onions, carrots, celery, cilantro stems, fresh ginger root, and a ...
01/07/2025

Into this pot went the bones of a rotisserie chicken, onions, carrots, celery, cilantro stems, fresh ginger root, and a splash of apple cider vinegar. The vinegar helps draw out collagen and minerals from the bones, turning this into more than just broth — it becomes a healing tonic rich in nutrients that support joint health, gut repair, immunity, and recovery.

This isn’t fast food. It’s slow, intentional nourishment.
It simmers while I breathe, while I rest, while I come back to myself.
Because sometimes healing starts with a pot of bones and a quiet kitchen.

In Mexican kitchens, caldo de pollo isn’t just soup — it’s medicine, memory, and love served warm. 🕯️✨Traditionally made...
01/07/2025

In Mexican kitchens, caldo de pollo isn’t just soup — it’s medicine, memory, and love served warm. 🕯️✨

Traditionally made on chilly days, during illness, or after long weeks when the soul needs tending, this humble chicken broth has been passed down through generations of abuelas, simmered with zucchini, carrots, potatoes, onion, garlic, and hominy, each ingredient chosen with intention.

Rich in minerals, collagen, and comfort, it nourishes the body — but it’s the care behind it that heals the spirit.

Whether made over a wood-fired stove in the sierras or in a crockpot in a cozy kitchen like mine, the heart of caldo is the same: slow, sacred, and made to share. 🫶🏼🌿

May every bowl carry forward the warmth of our ancestors and the power of a recipe that has never needed rewriting.

A bowl of earth’s quiet magic 🌿✨Shaved broccoli and kale, whispering with life.Roasted beets like jewels from the soil, ...
30/06/2025

A bowl of earth’s quiet magic 🌿✨

Shaved broccoli and kale, whispering with life.
Roasted beets like jewels from the soil, sweet and grounding.
Cranberries for memory. Pumpkin seeds for strength.
Rotisserie chicken, tender and warm.
Queso fresco crumbles like soft moonlight.

All laced with poppy seed dressing and a squeeze of lime —
sharp, bright, awakening.
Finished with sea salt and cilantro,
the final blessing.

A salad, yes.
But also a prayer.

🥒✨ Who said salads have to start with lettuce?I made this crunchy, colorful Greek salad with crisp cucumber, red onion, ...
03/06/2025

🥒✨ Who said salads have to start with lettuce?

I made this crunchy, colorful Greek salad with crisp cucumber, red onion, sweet red and yellow bell peppers, and creamy queso fresco—because in Mexico, it’s a delicious and affordable stand-in for feta. 💛🇲🇽

The dressing is simple but perfect: fresh lemon juice, olive oil, sea salt, cracked black pepper, and Italian seasoning. That’s it. 🌿

No wilted greens here—just a hydrating, antioxidant-rich combo packed with fiber, vitamins C and A, and healthy fats to keep your brain and body happy. 💪🏼🧠

Pro tip: Greek salads like this one are refreshing, satisfying, and zero soggy leaves in sight.

🫶 Eat the rainbow, feel amazing.

🌿✨ New hobby unlocked: Feeding the birds and spiraling gracefully into my elder years 🕊️I recently set up a simple littl...
02/06/2025

🌿✨ New hobby unlocked: Feeding the birds and spiraling gracefully into my elder years 🕊️

I recently set up a simple little dish of alpiste (canary seed) and a shallow water bowl on my porch here in Puerto Vallarta, and I wasn’t ready for how much joy it would bring. The flutters. The little hops. The tiny bird drama. The songs. The way they tilt their heads and seem to say thank you. 😭

If you’re feeling disconnected or overstimulated by the world (hi, same), let me gently recommend this humble ritual of bird-feeding. No fancy feeders required. No perfect setup. Just an offering of kindness for the creatures that remind us how to move lightly and sing often.

🐦 Want to make one too?

Here’s how:
• Use any shallow dish (a plate, a saucer, a planter tray)
• Add a handful of alpiste or other birdseed (available at any local store)
• Place it in a shaded, calm spot where birds can perch and feel safe
• Add a separate dish of clean water, with a small rock inside for them to stand on
• Refill daily, especially in the morning and at dusk
• Rinse every few days with hot water (no soap)

And then—watch.
Watch the sky visitors who come.
Watch your heart soften.
Watch yourself become someone who gets excited about finches.
(Which is to say… yes. I’m officially That Lady now.)

Because there’s something sacred about creating a tiny sanctuary—for the birds, yes, but also for yourself.

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🪶✨ Tag me if you start your own feeder—I want to see what feathered friends come to visit you!

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