Last week, I returned to Teotihuacan, Mexico, home to the ancient Pyramids of the Sun and Moon, a place that has shaped my life for almost 30 years.
I first arrived in Teo when I was 22 years old. I was a young woman carrying deep heartbreak and loss from my teenage years, and I knew I wanted to heal. Not simply move on, but truly transform my life into one I love living.
In Mexico City, I began apprenticing with two extraordinary Curanderas, traditional healers who blended herbal medicine, spiritual practice, and ancient indigenous healing traditions.
Reyna and Magali both held medical degrees from the United States, yet their work also honored the ancient Mesoamerican understanding of healing through herbs, ritual, spirit, and the connection between body and mind.
That apprenticeship opened the doorway to conscious dreaming.
I learned to become deeply aware of my waking life, my thoughts, my reactions, my patterns, my surroundings, and then to carry that awareness into my dream world while asleep. The practice was about becoming lucid not only in dreams, but in life itself.
Six years later, I met my husband Lee.
He was on this same journey of awareness and conscious dreaming, and together, alongside Alberto and Veronica, we helped create The Dreaming House on the Avenue of the Dead in the ancient city of Teotihuacan.
Lee and I both believed deeply in freedom.
Freedom from fear.
Freedom from the limiting stories we inherit or tell ourselves.
Freedom from the doubt of the mind.
Last year, I returned to Teotihuacan carrying Lee’s ashes.
Before he left his body, we spoke often about the places I would take him. Teo became the beginning of an epic 19-month journey filled with grief, beauty, transformation, and love.
Then last week, I returned again.
This time, I was leading a group of incredibly conscious and successful entrepreneurs called The Mavericks. Everywhere I went, I felt Lee’s spirit beside me. And honestly, the entire time I kept thinking about all of you, The Juicie Bits, and what we are building together.
A community gathered around the kitchen.
Not just to talk about food, but to connect through the deeper parts of our lives. Through truth. Through vulnerability. Through the stories that shape us.
This is the energy I want to bring into the world:
Depth.
Honesty.
Connection.
Our last LIVE Juicie Kitchen was incredibly special. We shared more of our personal journeys together, and I felt so honored by that openness.
One thing I learned while building The Pinewood Kitchen is this:
Real connection is the non-negotiable ingredient.
It matters more than perfection.
More than performance.
More than polish.
And that’s why I treasure the one-on-one connection calls with each of you so much. They allow me to truly understand your goals, not only in the kitchen, but in your life.
Right now, all of this feels like the fond of something extraordinary.
The foundation layer.
The richness at the bottom of the pan.
The beginning of something deeply nourishing and delicious.
Recently, I had the most wonderful conversation with DeeDee, one of our beloved foundation members. She is an absolute delight, y’all, and she shared that one thing she misses while avoiding corn is a truly good tortilla.
So in this newsletter, I’m sharing two simple recipes: an incredibly easy 3-ingredient almond flour tortilla and a classic corn tortilla recipe inspired by the fresh tortillas made every morning at The Dreaming House.
I’m also including one of my favorite recipes from the Dreaming House kitchen: a classic Azteca Tortilla Soup made with clear broth, avocado, chicken, and crisp tortilla strips. Summer always tastes a little like Mexico to me, and this soup is comforting, vibrant, and perfect even on warm evenings.
And finally, our next LIVE JUICIE KITCHEN is Tuesday, June 9th at 6:30 PM.
This time we’ll be gathering via Zoom because the website connection during our last event was a little unreliable, and we want to make sure everyone has a smooth experience. We’ll post the Zoom link in the Juicie Community well before the event, and the replay will be available there afterward, too.
No Zoom subscription is needed to join.
I cannot wait to gather with you again.
With love,
Mee
Azteca Clear Broth Chicken Tortilla Soup
This is the kind of soup that feels both comforting and alive. Light enough for warm summer evenings, yet deeply nourishing. At The Dreaming House in Teotihuacan, tortilla soup was never heavy or overly complicated. The broth was clear, rich with flavor, layered with fresh herbs, tender chicken, creamy avocado, and crisp tortilla strips added just before serving.
Serves 4 to 6
Ingredients
For the broth
- 2 tablespoons olive oil or garlic-infused olive oil
- 1 small white onion, sliced (optional, see notes)
- 4 garlic cloves, smashed (optional)
- 1 jalapeño, slit lengthwise (optional)
- 8 cups chicken broth or homemade stock
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups shredded cooked chicken
- Juice of 1 lime
Optional Flavor Boosts
- 1 teaspoon organic Better Than Bouillon chicken base
- 1 to 2 teaspoons FODY Chicken Soup Base for a SIBO-friendly option
- 1 tablespoon mellow white miso paste, diluted in warm broth and stirred in at the end for probiotic-rich umami flavor
For serving
- Homemade crispy tortilla strips or tortilla chips
- Avocado, cut into chunks
- Fresh cilantro
- Chives or the green tops of sliced spring onions
- Lime wedges served on the side
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic if using, and jalapeño if using. Cook for 8 to 10 minutes until softened and fragrant.
- Pour in the chicken broth and add the salt, cumin, and oregano. Bring to a gentle boil, then reduce to a simmer for 20 minutes.
- Add the shredded chicken and simmer for another 10 minutes.
- If using Better Than Bouillon or FODY soup base, stir it in now. If using miso, dilute it in a small bowl with warm broth first, then stir it into the soup just before serving. Do not boil the miso.
- Finish the soup with fresh lime juice and adjust salt to taste
Homemade Crispy Tortilla Strips or Chips
Homemade tortillas make the most delicious crispy strips and chips.
Simply slice tortillas into thin strips or triangles. Lightly toss with avocado oil and sprinkle with sea salt. Bake at 400°F for 10 to 15 minutes until golden and crisp, flipping halfway through. You can also pan-fry them in avocado oil for extra richness.
To Serve
Ladle the hot broth into bowls and top with avocado chunks, crispy tortilla strips, cilantro, chives, or the green tops of sliced spring onions.
Serve lime wedges on the side and squeeze fresh lime over the soup just before eating. Feel free to add grated cheese, freshly chopped tomatoes, and even a dollop of sour cream. This recipe can be made however it fits you and your family's needs.
Juicie Notes
- If you experience digestive distress, skip the garlic entirely. For a gentle garlic flavor without the FODMAPs, use SIBO-friendly garlic-infused olive oil instead.
- If you have SIBO, use only the green tops of spring onions for garnish.
- Jalapeño adds warmth and depth, but it is completely optional.
- The broth should feel light, savory, bright with lime, and layered with crunch from the tortillas.
- This soup tastes even better eaten slowly, gathered around the kitchen with people you love.
Low-Carb Almond Flour Tortillas
Y’all, I love Classic tortillas. However, I know some of us are trying to watch our carbs. These almond flour tortillas are super low-carb, high in protein, and made with just a few simple ingredients: almond flour, psyllium husk (not powder), water, and a little salt, which can be optional. And if you want these tortillas to have a little more stretch and flexibility, you can add a bit of tapioca flour to the almond flour and psyllium husk mixture.
If you have a nut allergy, don’t worry — I also have a classic corn tortilla recipe.
This almond flour tortilla recipe makes about 5 small tortillas (around 6 inches each).
Ingredients
- 1 cup finely ground almond flour
- 2½ tablespoons whole psyllium husks (not powder)
- ½ cup water
- ÂĽ teaspoon salt
- Optional: 1–2 tablespoons tapioca flour for extra stretch
Instructions
1. In a bowl, mix together the almond flour, psyllium husks, salt, and tapioca flour if using.
2. Stir in the water until a dough forms.
3. Let the dough rest for 5 minutes so the psyllium can absorb the water.
4. Divide the dough into 5 equal balls.
5. Place each ball between two sheets of parchment paper and roll into about a 6-inch tortilla.
6. Heat a dry skillet over medium heat.
7. Cook each tortilla for 1–2 minutes per side, until lightly browned and cooked through.
8. Keep warm under a towel until ready to serve.
Juicie Notes
- Whole psyllium husks work much better than psyllium powder for texture.
- These tortillas are best served warm.
- Store leftovers in the fridge or freezer and reheat before serving.
- The tapioca flour makes them softer and more flexible, especially for wraps or burritos.
Classic Homemade Corn Tortillas
There’s nothing like a fresh homemade corn tortilla. They’re soft, warm, naturally gluten-free, and so much better than store-bought. Once you make them at home, it’s hard to go back.
This simple, traditional recipe only uses three ingredients: masa harina, warm water, and salt.
Makes 10–12 tortillas
Ingredients
- 2 cups masa harina
- 1½ cups warm water
- ½ teaspoon salt
Instructions
1. In a large bowl, mix the masa harina and salt.
2. Slowly pour in the warm water and mix until a soft dough forms.
3. Knead for 1–2 minutes until smooth. The dough should feel soft, like playdough — not dry or sticky.
4. Cover the dough and let it rest for 10 minutes.
5. Divide the dough into 10–12 equal balls.
6. Place one dough ball between two pieces of parchment paper or plastic wrap and flatten using a tortilla press or heavy skillet.
7. Heat a dry cast-iron skillet or comal over medium-high heat.
8. Cook each tortilla for 45–60 seconds per side, until lightly browned with a few darker spots.
9. Keep the tortillas wrapped in a clean towel while you cook the rest.
Juicie Notes
- If the dough cracks around the edges, add a little more water.
- If the dough feels too sticky, add a little more masa harina.
- Keep tortillas covered so they stay soft and warm.
- These freeze really well - just separate them with parchment paper.
Responses