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Summer of the Sauce: Refreshing Cocktail Recipes and a Wine Dinner

Want to cool off with class? Sip some of these.

I may have mentioned once or twice (!) that I’m a gin girl. I like the spirit in almost any cocktail, and I also like mixing it up with different gins. A current fave is Hendrick’s Gin (produced in Girvan, Scotland by William Grant & Sons), which is infused with rose and cucumber and bottled in a dark brown apothecary-style glass. Classy all the way.

Cheers to a delicious recipe that brings out the best in the gin. Enjoy!

Cucumber Basil Smash (2)

Cucumber Basil Smash

  • 1 ½ parts Hendrick’s Gin
  • 3/4 part fresh lemon juice
  • 3/4 part simple syrup
  • 3-5 basil leaves
  • 3-5 cucumber wheels

Method: In a mixing glass muddle basil, cucumber and simple syrup. Add Hendrick’s Gin, lemon juice and ice. Shake well and fine strain into an iced double rocks glass. Garnish with basil leaves and cucumber wheel (Consider also muddling seasonal berries for a flavorful variation.)


Mojitos are as popular as flamingos in South Florida. Here’s a recipe that uses Champagne—or any dry bubbly.

View More: http://phillipvn.pass.us/happiesthour-flordecana

Flor Ultimate Mojito

  • 2 parts Flor de Caña 7
  • 1/2 part lime juice
  • 1/3 part superfine sugar
  • 3 mint leaves
  • Champagne

Method: Muddle lime juice and sugar in a collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add Flor de Caña rum. Top off with a champagne float. Garnish with sprig of mint.


And a tequila recipe rounds out the trio:

Del Campo 2

Del Campo

  • 1 ½ parts Milagro Silver
  • 1/2 part lime juice
  • 3/4 part celery juice
  • 1/5 part Nopal prickly pear cactus (optional)
  • 1 part pineapple juice
  • 1/2 part cilantro or parsley

Method: with a half lime, rinse around the rim of a rocks glass and salt with chicharron salt. Separately, combine all ingredients and shake well. Strain mix over fresh ice into the chicharron salted rocks glass.

Join Old World rosés at Café Boulud wine dinner

wine dinner

Remember summer is the season of the wine dinner here in SoFla, and Café Boulud’s are notable for their food quality as well as teaching diners a lot about both the food and in this case, Old World rosés.

On June 22, Executive Chef Rick Mace and Chef Patissiere Julie Francheschini will prepare a four-course dinner with wines selected by Head Sommelier Imre Papp. The rosés will be from Champagne and Provence, France, as well as Corsica, Italy, Germany and Austria. Cost is $95 per person; reception is at 6:45 p.m., dinner at 7 p.m.

Also at Café Boulud Tuesday evenings through October, there is free corkage for one bottle per person. That is a great deal.

301 Australian Ave., Brazilian Court Hotel, Palm Beach; 561/655-6060


Hungry for more food news? Visit our food page and subscribe to the magazine for the most delicious coverage of Boca and beyond.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
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For National Macaron Day, We Give You Villa Azur’s Raspberry Macaron Recipe

Villa Azur reveals recipe for Macaron Day

Executive Chef Erwin Mallet of Miami’s Villa Azur is sharing his macaron recipe to celebrate National Macaron Day on May 31. These meringue-based bites are made with egg whites, powered sugar, almond flour, and jam for a delectable sweet. All the ingredients are measured here in grams, which is a common baking measurement. Don’t use the metric system? No problem, just type the conversion you want into Google.

Raspberry Macaron 

national macaron day

Ingredients:

MACARON

  • Almond flour/meal – 212 grams
  • Powdered sugar – 212 grams
  • Egg whites, two separate amounts – 82 grams, 90 grams
  • Red food coloring
  • Granulated sugar, plus a pinch for the egg whites – 236 grams
  • Water – 158 grams

RASPBERRY JAM

  • Raspberry purée – 1 kg
  • Granulated sugar – 50 grams
  • Pectine – 10 grams

Macaron Preparation:

  1. Prepare your pastry bag, parchment paper and sheet pan.
  2. Pre-heat the oven to 350 degrees Fahrenheit
  3. Sift the almond flour and powdered sugar into a large bowl and whisk together, then pour in the 82 grams of egg whites and combine with spatula, add the red colorant.
  4. Place the remaining 90 grams of egg whites into the bowl of a stand mixer fitted with the whisk attachment.
  5. Combine the 236 grams of granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203 degrees F.
  6. Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks.
  7. When the syrup reaches 248 degrees F, remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup.
  8. Increase the speed and whip for 5 minutes until it is cool.
  9. Fold one-third of the meringue into the almond mixture, then continue adding the egg whites a little at a time.
  10. Transfer the mixture to the pastry bag with the tip and pipe the macaron, lift up the sheet pan and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag.
  11. Bake for 9 to 12 minutes.

Jam Preparation:

  • Warm up the 1 kg raspberry purée with 50 grams of granulated sugar and 10 grams of pectine until the jam boils.
  • Put the jam in the freezer for 2 hours.
  • When the jam is cold, put it in a blender and mix until the perfect texture.

To fill the macaron:

  • Transfer the jam into the pastry bag.
  • Remove the macaron from the pan.
  • Starting in the center, pipe the jam and top with a second macaron.
  • Put in the refrigerator for 3 hours before serving.

Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
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How to Resist Your Relatives’ Food Advances During Easter and Passover

Alina Z. Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat […]

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook and Twitter. The Green Goddess blog runs every other Wednesday at bocamag.com.
villa azur

Dress to Impress: Villa Azur Roasted and Dressed Dates Recipe

We’re talking about the food, not your human date. 

Each issue of Boca Magazine includes an expert extra called “Deconstructing the Dish,” a breakdown of a chef’s dish for the home cook, complete with insider tips to making cooking easier. (We are always thinking of you!) It’s a reader favorite. Along with the tips in the printed magazine, you can always find the recipes online, which can be found under specific issues of the magazine under our “In the Magazine” tab.

So here is a fairly easy (and impressive), online-only recipe from Executive Chef Erwin Mallet of the French-Mediterranean Villa Azur in Miami Beach. Make this for your next home cocktail party, and just shrug off the compliments by saying, “Oh that? I just threw it together.”

Villa Azur

Roasted Dates by Executive Chef Erwin Mallet

villa azur

Serves 4 people

Ingredients

  • 36 pitted dry dates
  • 12 slices of Bayonne Prosciutto
  • 1 cup heavy cream
  • 4 0z Manchego cheese
  • ½ tbsp honey

Dressing: Melt half the Manchego cheese with the cream in a saucepan, salt and pepper to taste, boil and then mix everything together in a blender. Put aside in the refrigerator.

Stuff the dates with remaining Manchego cheese, approximately 2 grams per date.

Wrap 3 dates together at a time with one slice of Bayonne prosciutto. Continue until you’re out of dates and prosciutto.

Bake the dates in an oven at 400F for 4 minutes, then top the dates with honey and bake for 1 more minute. Plate and serve with the dressing on the side.

Villa Azur is at 309 23rd St., Miami Beach; 305/763-8688.


Hungry for more foods news? Visit our food page, and subscribe to the magazine for the most delicious food coverage of Boca and beyond. 

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
lent

Spring Cleaning (Your Body!) for Lent

Alina Z. Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat […]

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook and Twitter. The Green Goddess blog runs every other Wednesday at bocamag.com.
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The Benefits of a Vegan Diet

As a chef and Green Goddess here at Boca Magazine, I am committed to bringing different choices to our readers. Whether you are eating red meat, limiting your animal proteins to seafood or keeping to a strictly vegan lifestyle, we all can agree that eating your fruits and vegetables is highly beneficial for the body. Here are our top 5 reasons why we love vegetarian foods:

  1. Vegan foods don’t have any cholesterol. All fruits and vegetables are naturally cholesterol free, so they won’t clog the arteries. On the contrary, the fiber in fruits and vegetables will help clean out the body.
  1. Fruits and vegetables are the fastest-transient foods, meaning they won’t get stuck in the colon or make you feel weighed down. If you want to feel thin and light, try incorporating more fruits and vegetables in your diet and reducing animal proteins.
  1. Vegan foods promote health and happiness not only for the body but also for the planet. Conventional animal farming takes a big toll on environment and by trying vegetarian way of eating you can decrease your carbon footprint.
  1. Fruits and vegetables give us the vitamins and antioxidants that animal proteins don’t have. In order to survive and thrive, our bodies need vitamins and antioxidants to fight off the free radicals. Plant-based foods provide a plethora of the phytonutrients our bodies need.
  1. Fruits and vegetables can help us decrease cravings for many foods. For example, whole grains, such as rice, millet, quinoa, buckwheat, oats and oatmeal can provide the body with good complex carbs and help your body stop cravings for junk food.

If you want to experience the benefits of vegetarian foods, here are three easy recipes!

 

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Banana Pancakes

1 cup oat flour (you can pulse whole oats and then measure out a cup)

1 teaspoon baking soda

1 tablespoon ground flaxseeds

1 mashed banana

1 teaspoon agave or coconut nectar

1 Follow Your Heart egg replacer

1 cup almond milk

¼ teaspoon salt

Mix all the dry ingredients, set aside. Mash the banana and mix with the egg substitute and almond milk. Combine all ingredients and make pancakes.

Serve pancakes with your favorite syrup.

 

Superfood Quinoa Salad

1 13-ounce box of Organic Chickpeas

2 Cups Cooked Organic Quinoa

½ Avocado

½ Cup Organic Yellow Peppers

1/3 cup Cheery Tomatoes, Cut in Halves

1/3 Cup Goji Berries

1/3 Cup Pumpkin Seeds

1/3 Cup Organic Hemp Seeds

3 Cups Organic Fresh Spinach, Chopped

1 tbs 100% Italian, Extra Virgin Olive Oil

2 tbs Organic Balsamic Vinegar

Mix all ingredients to create a high-protein, superfood meal

 

Vegan Chili

1 10-oz box of organic un-flavored kidney beans

1 12-ounce jar organic salsa

1 Package of Beyond meat feisty crumbles

1/2 cup Daiya cheddar cheese

Preparation: Combine beans, salsa and meaty crumbles together in pan and sauté for about 10 minutes.

Drizzle with Daiya cheese.

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook and Twitter. The Green Goddess blog runs every other Wednesday at bocamag.com.
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Top 5 Budget-Friendly and Nutritious Foods

I am often asked to share tips for healthy eating on a very tight budget and in this blog I will share my top 5 very cheap foods that are actually healthy.

1. Bananas

Perfect for: Breakfast

What’s a serving? 1-3 bananas

Price per serving: 1 for 30 cents and 3 for $1

What’s in it for you: Each banana has 100 calories, 12 percent of daily potassium, 20 percent of daily Vitamin B-6. Yes, bananas do have sugar and starch, but guess what? So do cereals, pop-tarts and even bagels! If you are looking to do some carb-loading in the first part of the day, skip the processed sugars and go for nature’s sweet treat instead. If you want to slow down the sugar release, smear a few teaspoons of nut butter on the banana.

 

2. Cabbage

Perfect for: Side dishes, sandwiches (use cabbage leafs instead of bread), soups and stews.

What’s a serving? 1 cup

Price per serving: 20 cents. You can get cabbage for $1 a pound.

What’s in it for you: 17 calories and 2 grams of fiber. Cabbage is excellent for liver support – our largest detox organ. When you liver is happy, you will have more energy and your skin may bring back a youthful glow.

 

3. Boxed (cooked) or Dry Legumes

Perfect for: Beans are great as side dishes or as an addition to burritos, nachos, dips and enchiladas. You can also make great bean soups with a few left over veggies, water and dry herbs.

What’s a serving? Each box of cooked beans has about 3 servings, based on 1/2-cup servings.

Price per serving: About 50 cents. You can buy a 10-oz box of organic beans at Whole Foods for $1.49. Or you can get 1 pound of dry beans for $1 (Goya brand at Publix) and soak them overnight, then cook. If you use dry beans, you will get 3 pounds of beans for $1, making it 8 cents a half-cup serving.

What’s in it for you: About 140 calories (for the vegetarian type), 7 grams protein, 6 grams fiber, calcium and iron.

Z-TIP ON BEANS – Sprout mung beans and lentils. Put them in cold water over night and rinse the next day. Let them air-dry and they will be ready to eat by the end of the day. You can eat them as a snack, add to salads or sprinkle in your soups. VIDEO on Sprouting: https://www.youtube.com/watch?v=ho55DMWJnKA

4. Frozen Vegetables

Perfect for: Side dishes, stir-fries and soups.

What’s a serving? 3/4 cup (according to the package, but I like to double or triple my veggies.)

Price per serving: Around 40 cents. Frozen veggies are usually sold in 12 to 16-ounce bags that cost about $2 and contain 4-5 cups of veggies.

What’s in it for you: For example, 3/4-cup serving of frozen mixed Organic Mediterranean blend vegetables at Whole Foods has only 25 calories. Add bulk to your meals without excess calories and dress them up with your favorite sauces. I love adding frozen spinach to my omelets and making stir-fries with a few bags of frozen veggie mixes and mushrooms.

 

5. Garlic

Perfect for: Sautéing in side dishes, soups and stews. Garlic is great for liver support and when eaten raw, it has anti-bacterial properties. Do note, if you will be eating it raw, make sure there is something rich in the dish. Raw garlic can be very strong and give you heartburn if you don’t pair it up with some olive oil, nuts, vegan cheese or ghee.

What’s a serving? One clove

Price per serving: 4 cents. You can get garlic for $2 a pound and 1 pound of garlic will get you about 50 servings.

What’s in it for you: 5 calories per serving. Great anti-bacterial properties can help you stay healthy!

Z-TIP: If I feel I may be getting a cold, I chop up a clove of garlic and eat it on top of toasted Ezekiel bread with a little bit of ghee or Daiya cheese. I usually feel better right away.

 

2 EASY MEAL IDEAS:

Quick Complete Protein Chili:

2 boxes of cooked beans

2 Cups of cooked brown rice (another very inexpensive product)

16 oz of salsa.

Mix together, heat up and serve.

 

Easy Cabbage Salad

2 cups shredded cabbage

½ cup shredded carrots

1/4 cup sprouted lentils

1 tablespoon pumpkin seeds

1 tablespoon fresh dill, chopped

1 tablespoon olive oil

¼ teaspoon salt

Mix together and serve for a satisfying and healthy side dish.

••••••••

For more from the Green Goddess, click here.

About Alina Z.

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida,  Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook (facebook.com/CoutureFood) or Twitter (@CoutureFood). The Green Goddess blog runs every other Wednesday at bocamag.com.

Digital marketing and communication professional with over 20 years experience and comprehensive understanding of platform development, content marketing, online media buying, and brand management. Successfully launched digital platforms for numerous start-ups to rebranding fortune 100 companies. Leadership style is a native driver with analyzing and collaboration as key components to achieving success. Can work both as a technologist and technician at many levels for marketing and development.
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Refreshing Watermelon Recipes

Watermelon Z-Tips from Green Goddess

Fourth of July is a few days away and because it happens to extend the weekend, I am sure many of us will attend fun BBQ parties. One of my favorite summer foods is Watermelon! What’s not to love? It is hydrating, it is sweet and it is yummy. What’s not to love? But plain watermelon slices can get boring. With that in mind, I want to share some new ideas for this annual celebration.

Some fun facts and tips on watermelons:

High in bloat-reducing potassium

Low in calories – 1 cup is only 46 calories

Good source of lycopene – helps with heart health and cancer prevention

Fastest-moving food – great for internal body cleansing

Watermelon Skewers

1 container of organic feta cheese or plant-based mozzarella block, cubed

4 cups of watermelon, cubed

1 cup of fresh basil leaves

Bottle of balsamic vinegar reduction

A container of BBQ skewers

Put alternating cubes of watermelon and cheese on the skewers, placing basil leaves in between. Drizzle with balsamic reduction and serve on a big platter.

Watermelon Juice

1 Watermelon

1 Honeydew

2 Cucumbers

1 Lime

Juice watermelon, honeydew and cucumbers through a juicer. Squeeze lime by hand. Serve on the rocks for a refreshing beverage.

 

Red-White-Blue Salad

½ watermelon

1 honeydew

1 cup blueberries

Use a melon scooper or a metal teaspoon to scoop out the meat of the melon into ball shapes. For a video demo, check out this eHow.com video.

For more from the Green Goddess, click here.

About Alina Z.

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida,  Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook (facebook.com/CoutureFood) or Twitter (@CoutureFood). The Green Goddess blog runs every other Wednesday at bocamag.com.

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Valentine’s Day recipes

It’s Valentine’s Day, and that often means chocolate and sweets galore. But did you know that many sweet treats are not so sweet to your body? If you read labels of conventional chocolates, candies and desserts, you may find many unhealthy sugars, saturated fats and processed ingredients. Not very loving, is it?

This year, I invite you to try something new. Instead of buying the same old desserts, why not rekindle the romance by surprising your sweetheart with a new homemade treat? Here are some very simple suggestions for some of my favorite quick and easy desserts.

BANANA TIRAMISU TRIFLE

Recipe By Christina Ross

 

Cream:

1 cup cashews, soaked and drained

1⁄8 teaspoon sea salt

1⁄4 cup almond milk

1⁄4 cup cold-brewed coffee or 1 tsp. coffee extract

1⁄4 cup maple syrup

1 tablespoon melted coconut oil

1 teaspoon vanilla extract

1 teaspoon lemon juice

 

Chocolate Sauce Drizzle:

1 tablespoon cacao powder

1 tablespoon maple syrup

1⁄4 teaspoon vanilla extract

3 bananas

11/2 teaspoons cacao powder, for garnish

 

Layers:

3 very ripe bananas

 

To make the cream: Place the cashews, sea salt, almond milk, cold-brewed coffee, maple syrup, coconut oil, vanilla extract and lemon juice in a blender, and blend until very creamy.

To make the chocolate sauce drizzle: Whisk the cacao powder, maple syrup and vanilla extract together in a small bowl until smooth. Transfer to a squirt bottle, if you have one, or leave in the bowl until ready to use.

To assemble the trifle: Cut each of the bananas into three even sections. Slice each section in half lengthwise (you will have 18 total pieces of banana). Place two of the banana sections in the bottom of a 3 3⁄4 x 4 1⁄4″ trifle glass or ramekin. Repeat in a second glass or ramekin. Squirt chocolate sauce (or drizzle with a spoon) along the rims of the glasses all the way around, reserving some for garnish. Next, add enough cream to cover the bananas. Layer another two banana sections on top, then the cream.

Stand up the remaining 10 banana sections vertically around the sides of each glass (5 per glass), and pour in the cream to the top. Gently sift cacao powder on top, and garnish with a drizzle of chocolate sauce. Serve immediately, or let chill in the refrigerator for 30 minutes or until ready to serve. This dessert can be stored in the refrigerator for up to three days.

CHOCOLATE PUDDING PIE WITH A GLUTEN-FREE GRAHAM CRACKER CRUST

 

Crust:

Enjoy life Gluten-Free Graham Cookies – EnjoyLifeFoods.com

2-3 tablespoons Earth Balance Soy-Free Butter

 

Chocolate pudding:

2 ripe avocados

1/2 cup coconut nectar

1/2 cup unsweetened cocoa powder

1/2 cup vanilla almond milk or coconut water

1/2 teaspoon salt

1 tablespoon vanilla extract (optional)

 

Topping:

1 package of Cool Whip or Coconut Whip Topping

Coconut shavings for decoration.

 

To make the crust: Process in food processor until well blended. Press into a pie shell.

To make the chocolate pudding: Blend first six ingredients in a Vitamix (or other high-power blender).

Top with Cool Whip or Coconut Whip. Garnish with coconut shavings, and enjoy!

••••••••

For more from the Green Goddess, click here.

About Alina Z.

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida,  Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook (facebook.com/CoutureFood) or Twitter (@CoutureFood). The Green Goddess blog runs every other Wednesday at bocamag.com.