Ranch Dressing and Chaya

A guest just harvested eight of them for my land, chaya.  A perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico. It can grow to be 6 meters tall, but is usually pruned to about 2 m for easier leaf harvest. It is a popular leaf vegetable similar to spinach. The leaves should be cooked for at least five mi utes before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. Up to 5 raw leaves can be eaten a day. 

Here is a raw ranch dressing you can put on top of your salads or steamed vegetables with tree spinach!

Recipe of the Day – Ranch DressinG

Ingredients
1-1/2 c nuts (cashew)
(soak them 12 hours, sprout 12 hours for a creamier dressing)
Juice of 1/2 lemon
1/3 c. cider vinegar
1/3 c. olive oil
2-3 T. coconut nectar, honey or 3 soaked dates
2 cloves garlic
1 tsp. garlic pdr.
3 tsp. onion pdr.
1 tsp. dill
1 T. sea salt
1/2 tsp. basil

Directions :Soak the cashew for 2-12 hours, if desires, Add 3/4 – 1 c filtered water, rejuvelac or barley water while blending.  Then, mix in by hand, ese last two herbs,
1/4 c finely minced parsley
another 1/2 t dill, minced
Chill. It will thicken in the fridge.

Word of the Day – chaya – tree spinach

Tip of the Day – According to the locals its similar or equal to the papaya leaf, which is edible, but bitter, as well!

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Apple Fennel Salad

Fennel is an herb of the parsley family. I didn’t know that! For gas and indigestion, to increase breast milk and relieve babies’ colic pain, and also for coughs and bronchitis, as well as a massage to cure joint pains! I will make fennel salves! But for now, here is an apple fennel salad that has the nice licorice taste of fennel.

Recipe of the Day – Apple Fennel Salad

Ingredients:

2-3 apples of choice, sliced thin and cored

1 large fennel bulb, sliced thin and and cored

1 1/2 T. Olive oil

juice of 1 lemon

1/2 tsp. Salt

1/8 tsp. Pepper

1/4 c. Slivered red onion

Directions: Wash and slice the apple and fennel very thinly. Whisk the oil, lemon and spices together. Toss with the onion, apple and fennel.

Word of the Day – fennel – hinojo

Tip of the Day – Use fennel aa a straight tea, too! It’s good! Just throw a sprond in apot of water that just almost boiled, and lei it sit for twenty minutes.

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Carob Chia Pudding

I have a new guadua camping shower, courtesy of Wilson, who has made all of my guadua things for over two years: chimes, Tiko’s dog house, an outdoor table, a stool, my grass hut and nowa camping shower! That shower will serve me well when the two houses are full of guests in March. And now, I’m so happy because the guys working in th molienda, the sugar cane factory, won’t be able to see me change or shower. That’s good. 

Guadua Shower/changing room

Recipe of the Day – Carob Chia Pudding

Ingredients: 1 c. Almond or coconut milk
1/2 c. carob/cacao powder
1/3 c. sweetener – coconut nectar, agave, honey, etc….
6 drops vanilla stevia, or vanilla extract/powder
2 T. coconut oil
dash salt

Directions: Blend. Put in a bowl and add 1/2 c. chia seeds. Stir. Blend again. Chill for several hours.

Word of the Day  – ducha – shower

Tio of the Day – You can  make a quick almond milk by adding a Tablespoon of almond butter to a quart of water.

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Raw Butterfinger Bites

I love my life. This moment, everything is so beautiful. I love my house, and the sun, and the breeze moving the curtains. I love my enemies, and I love you. i love everyone! In this moment.

Recipe of the Day – Raw Butterfingers

Ingredients:

1/3 c. almond butter (or peanut butter)
1/3 c. coconut oil
1/3 c. coconut nectar, agave nectar, honey or other raw sweetener
1 T. yacon syrup
1 T. coconut crystals or raw sugar
1 tsp. flax soaked in 1 T.water for 10 minutes
dash salt.

Directions: Oil an ice cube tray with olive oil. Stir together all the ingredients in a bowl Pour in the batter and freeze for 10 minutes. Go around each cube with a knife to make a space for the chocolate
syrup.

Chocolate syrup – melt in a double boiler:
1/3 c. cacao butter or coconut oil
1/3 c. honey
1 T. cacao powder or carob powder, or a mixture
dash salt

Directions:Pour over butterfinger bites and freeze again. Separate each candy with a knife.
Word of the Day – me encanta – I love (for food, objects)

Tip of the Day – Be grateful as much as possible, out loud. Even if others are thinking you are corny or something, Doesn’t matter. It opens your heart.

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Raw Snowballs

Jose asked for seeds from my papayas. I would never say no to anything he asked for; he’s done so much for me, building me this house and all. So when I pointed to the newest tree with a round, fat papaya almost ready to be picked, I was surprised when he said, “No, not that one. That one,” and ponted to the oldest tree, the first-planted. Because the papayas are lean, green, with spots on them, barely turning yellow. And yet they have the sweetest fruit! And that’s why he wanted it. So I happily gave him a ripe papaya from the old tree, chock-full of a hundred seeds to plant.

Recipe of the Day – Raw Snowballs

These are raw, gluten-free, vegan coconut snow cakes.

Ingredients:

1 c. dry pecans
1 heaping T. almond butter
5 dehydrated bananas
1 c. coconut crystals, dates, or other sweetener
dash of vanilla
dash salt
Directions: In the food processor, process the pecans and almond butter until a dough forms. Slowly add  bananas and coconut sugar, Form dough into desired ball shape. Cover with icing:

Icing-
1/2 c. soaked dates
1/2 c. coconut oil
1/2 c. pine nuts
1/2 c. shredded coconut
Directions:Mix in the food processor. Press icing into tops and sides of snowball.

Word of the Day – semillas- seeds

Tip of the Day – Here you don’t necessarily have to dry the seeds from the fruit before planting. You can just throw them in the ground, which is what i always do.

 

Wild Rice Pudding

A woman who went to the States left me a meditation bench. i stained it and used sparkly nail polish to put on the lotus symbol!

Recipe of the Day – Wild Rice Pudding

I am pleased to present this video on how to sprout wild, brown, or sweet rice to make a raw, gluten-free, vegan rice pudding.

Ingredients:

1 c. wild or sweet brown rice

1 heaping T. almond butter
3-4 dates, soaked 10 minutes
2 ripe bananas
1 tsp. cinnamon
dash vanilla powder
dash salt

1 1/2 c. water or coconut milk

Directions:
Soak 1 c. wild, or sweet rice, for 3-5 days, changing water daily.
Blend in the food processor until pasty. Add the almond butter, bananas, cinnamon and vanilla.
As it is processing, add 1 -1 1/2 c. water or coconut juice until the desired consistency is reached.
For variations, add:raisins, almond milk, cacao nibs, nutmeg, different stevia flavors, coconut.
Chill.

Word of the Day – banque – bench

Tip of the Day – Make your meditation area appealing and comfortable. Otherwise you won’t go there!

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Sprouted Rice “Stir-fry”

i have five guests right now. And you know, nothing makes me happier than to be doing something, hanging clothes on the line, and hear the guests meeting and conversing with each other. I don’t know why it makes me so happy.

 Recipe of the Day – Unfried Rice

Ingredients:
1 c. sprouted brown rice or head of cauliflower
Veges of choice:
1 c. red bell
1 c. carrots
1/2 c. green onions
1/2 c. julienne beets
1/4 c. purple cabbage
1/2 c. peas
1/2 c. yam
a couple water chestnuts
handful cilantro
handful bean sprouts
1 c. celery
sesame seeds
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass

Sauce:
1 T. minced ginger
1 T. garlic
1/4 c. Nama Shoyu, Bragg’s Amino Acids, or Coconut Aminos
1 T. raw sugar, coconut crystals, honey or coconut syrup
1/4 c. lemon/orange juice
1/2 c. sesame/olive oil or almond butter

other veges:
broccoli, chopped
corn, kernels cut from the cob
red capsicum (bell pepper), chopped in squares
shallots, diced
carrot, cut into rounds or squares
tomato, juice squished in and chopped
peas, from pods, pods diced and added
mushrooms, chopped
coriander, to top
nutritional yeast (optional), to taste

broccoli
sesame oil
coconut water
Directions: Use cauliflower or sprouted rice as your base.
To sprout wild or brown rice, soak 1 c. rice in water for 24 hours. Drain 2x a day for 2-5 days, until the grain is soft.
If you’re using cauliflower, this is the closest you’ll come to the texture and taste of white rice.
In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.
In the FP, pulse the vegetables until finely minced. Stir all ingredients together.
Drizzle with oils and/or sauce. Stir in sunflower seeds.

Word of the Day – arroz – rice

Tip of the Day – The cauliflower is a really good replacement for rice. It picks up the flavours! Why bother, you ask! Because some people want ro eat only raw foods, and some people don’t want to eat grains.

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No Cook Gluten-Free Ginger Snaps

I’m proud of myself for going to the water meeting. Ninety-nine Eduatorianos and one red- haired gringa. No chance of skipping out early for me! Dang it. and I probably understood only about 20/30% of the words. But I got to learn the ways of the people, how they have no problem speaking up and saying what’s what. I love that. They had to skip work to come, some of them, to avoid the penalty fee, so the atmosphere wasn’t that great. It was about the money they spent last year on improvements in such in our three water areas, and the projected expenditure for the upcoming year.

Recipe of the Day –Raw Ginger Snaps

Ingredients:
3/4 c. coconut oil
1 c. coconut crystals, raw sugar or palm sugar
1/4 c. yacon or coconut syrup, liquid sweetener of choice
1 T. flax seed soaked in 3 T. water for 10 minutes
2 c. sprouted grains: oats, barley, buckwheat, quinoa, amaranth of choice – Soak one day, sprout 1.5 days
1/2 tsp.  ground cloves
1 tsp.  ground cinnamon
1 tsp. ground ginger
1/3 c. raw coco ut sugar for decoration

Directions: Blend everything in the food processor and spoon cookie size blobs onto the nonstick trays in the dehydrator and dehydrate at 104 degrees about 36 hours, until desired crispness.

Word of the Day – junto – meeting

Tip of the Day –  Be friendly, and go to a neighborhood meeting once in a vlue moon. good to get to know your neighbors and their personalities!

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Fig Bars

Evidently I have the richest tasting banana tree alive – the seda! I only have one, but it has five babies, wahoo!

Recipe of the Day Raw Fig Bars

Soak the figs and prunes/dates overnight.

Ingredients:
The filling-
14 figs, soaked overnight
6-7 prunes or dates, soaked overnight
juice of 1/2 lemon

The crust:
1 1/4 c. walnuts
1/3 c. raw coconut oil
1 T. coconut crystals
3/4 teaspoon cinnamon
1/2 tsp. salt
optional – 1/3 c. sprouted, ground, dehydrated oats
– 1/3 c.sprouted, dehydrated buckwheat kernels

Directions: In a food processor, mix until smooth the walnuts, coconut oil, crystals or sugar, cinnamon, sprouted grains and salt. Remove and place 1/2 of this mixture in a bowl, set aside. Flatten the other 1/2 of walnut mixture into the bottom of an 8×8 inch square pan. This will be the layer of the bars.

Place the soaked and drained figs and prunes in food processor and blend until smooth with the lemon. Spread the fig-prune puree over the top. Then very very gently spread the reserved other 1/2 of the walnut-coconut oil mixture over the top of the figs and prunes. Chill, or warm in the dehydrator. Makes approximately 8 huge bars, depending on your bar-size preferences.

Word of the Day – uno – one

Tip of the Day – Ask your workers everything, why som trees producand some don’t, wh these banabas look different than the others. Ask everything!

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