I have my Abuelita's Nopales (cactus leaves) recipe going, with six diced leaves (small in size), onion, garlic and cilantro in just enough water to cover the vegetable matter. The cactus leaves will secrete mucilaginous juices. The cactus will boil until they turn soft and greyish, about 30 minutes. Meanwhile, I will dice two roma tomatoes, half a fresh onion, and mince half a bunch of cilantro. If I want it spicy, I will dice a serrano pepper. I probably won't though. When the cactus is cooked, I will remove the cooked plant and mix in the fresh cut vegetables and herbs, and add about two teaspoons of salt.

I will strain the liquid into jars and keep them in the refrigerator. They will aid me with regularity and digestive ease. The mucilaginous properties of the cactus will soothe a sore tummy and ease constipation. The cilantro will influence the mix by applying its anti-inflammatory properties, as will the garlic, and the onion will add its antioxidant and probiotic properties to it. These will last a week.