As a community organization, our primary concern is the health and well-being of our neighbors, partners, and team, and we are announcing the following preventative measures: beginning Wednesday 18 of March, Puente a la Salud Comunitaria will be closing our central office as well as our regional centers in Villa de Etla and Tlaxiaco, Mixteca.

These public spaces will be closed until further notice as we continue to monitor the COVID-19 health crisis. All workshops and gatherings will be rescheduled following the indications from health authorities. ⠀

The COVID-19 pandemic is a crisis that affects everyone. We urge everyone to come together in solidarity by washing their hands frequently and staying apart. We believe it is important to take these actions of solidarity to minimize the risks to everyone. Practicing safe distancing is a way to say “I care about your health and the health of your loved ones.”

Even though our offices and regional sales centers are closed, we are still here and we are still working for food sovereignty and community solidarity. It’s a new world of using technology to connect and finding creative solutions to support our communities. You can follow us on social media to learn about new initiatives we undertake during this crisis. We look forward to connecting with you.

Questions? Feel free to contact us via email at isa@nullpuentemexico.org.

• 6 servings ⠀
  ⠀
  ∙ 50gr of amaranth seed ⠀
  ∙ 1 cucumber ⠀
  ∙ 2 tomatoes ⠀
  ∙ 1 avocado ⠀
  ∙ 50gr of lentils (boiled in water, seasoned with salt and onion) ⠀
  ∙ 12 amaranth or other locally-purchased tostadas ⠀
  ∙ Cilantro, lemon and salt (to taste) ⠀

Cook the amaranth seed: Wash and strain, as many times as necessary, trying to leave the seeds as clean as possible (without stones or dirt).

Bring the water to a boil, add seed, boiling between 10 to 15 minutes.

Remove from heat. • It is important to drain the seed once it has been removed from the heat.

Once the amaranth seed and lentils are cooked, place both ingredients in a large bowl and mix with diced cucumber, tomato, cilantro, and avocado, season with lemon and salt to taste.

Serve on amaranth tostadas. ⠀