
07/15/2025
There’s something special about eating food you grew yourself, especially when it traveled with you from one farm to the next.
These nopales came from cactus we brought with us from our old farm in Watsonville, and today, they became lunch.
Earthy, tangy, and nourishing, they’re more than just delicious — they’re medicine. High in fiber, anti-inflammatory, and supportive of blood sugar balance.
Recipe: Cast Iron Nopales
Ingredients:
2-3 fresh nopales (cactus paddles), cleaned and de-spined
2 cloves of fresh garlic, thinly sliced
Juice of 1 lime
Sea salt, to taste
Black pepper, to taste
Olive oil, for cooking and finishing.
Directions:
Rinse and pat dry. Scrape off any remaining spines or rough edges.
Slice each paddle into strips or leave whole, depending on your preference.
Heat the pan and add a small splash of olive oil to coat the surface.
Warm your cast iron skillet at high heat.
Add the sliced garlic to the skillet and sauté for 30–60 seconds, just until fragrant and golden (not burned).
Push the garlic to the side or remove it temporarily to prevent overcooking.
Place the nopales in the cast iron pan and let them sear for 4–5 minutes per side, until they develop a nice char and soften.
Stir the garlic back in if you set it aside.
Remove from heat, squeeze fresh lime juice over the nopales, and season with sea salt and black pepper.
Drizzle with a bit more olive oil for that luscious finish.
Recipe and benefits are up on the blog — go check it out!”