Apple Spice No-Bake Doughnut Holes

I love that tiko lays against the side of my tent all night. It’s so comforting. Last night, though, I could hear the tiny, squeaky scurry of, perhaps a little mouse approaching tiko’s big body. Did he not see the big, sleeping canine? then, a high-pitched squeak. Aah. And the sound of Tiko’s big body with springing energy. No more mouse sounds…Hmmm….glad I didn’t see that. But i will remember not to leave my un-shelled sunflower seeds out anymore.

Recipe of the Day – Apple Spice DoUghnut Holes

Ingredients:

2 small crisp apples
1 T. coconut oil
½ tsp. cinnamon
1 c. walnuts
½ c. oats
1 heaping c. figs or dates, pitted
¼ tsp. ginger
½ tsp. cinnamon
Dash of nutmeg
¼ tsp. salt
¼ c. coconut flour

Directions:

Pit dates or wash figs and put in a bowl. Soak in warm to soften for 10 minutes. Drain and save the water for moistening the dough, if needed. Chop apples into large diced pieces and spread evenly in a glass pan or tray. Toss with coconut oil and cinnamon.

In a high-speed blender or food processor combine walnuts, oats, sea salt, ginger, cinnamon, and nutmeg. Pulse a few times until mixture becomes broken down with large pieces throughout. Don’t over process.

Add in apples and soaked and drained figs or dates. Pulse until thick and sticky, with some bigger pieces for texture.

Roll apple mixture into heaped tablespoon sized balls, then in coconut flour to coat.

These will keep 3-4 days in the fridge, or up to a month In the freezer.

Word of the Day – raton – mouse

Tip of the Day – You could dehydrate these at 105 degrees F. for 12 hours, or bake in the oven 15-18 minutes, to have nice warm doughnut holes.

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Deb’s Fava Garbanzo Patties

These  half-garbanzo, half-fava bean falafels we had at my friend, Deb’s house, were so good, the best I ever had over any restaurant!

Recipe of the Day – Garbanzo Fava Falafels

Ingredients for about 12 falafel balls:

1 c. dried garbanzo beans aka chickpeas (SOAKED 1 HOUR IN BOILING WATER OR OVERNIGHT IN COLD) 

1 c. FRESH FAVA BEANS

1/2 yellow onion, diced

4 cloves minced garlic

1/2 c. chopped Italian parsley

1 1/2 tsp. salt, or to taste

1 tsp. freshly ground black pepper

1 tsp. cumin

1/2 tsp ground coriander

1/8 tsp. cayenne pepper

1/4 tsp. baking soda

1 rounded T. flour (Gluten-free)

2 tsp. lemon juice

1/2 c. sundried tomatoes

2 T. coconut oil

Directions:

Soak garbanzos over night, process in vitamix or food processor, until they hold together when you squeeze them into a ball. Then process the fresh favas the same way . Then process the onions, garlic, etc, till pretty fine ground, and stir it all together. I use ground dry garbanzos for the flour, but anything will work. Put in fridge or freezer for at least half hour or more. Then fry in 2T. coconut oil. Fry at 350°F for about 5 minutes or until browned and crispy. Serve with tahini sauce.

Word of the Day – mejor – best

Tip of the Day – I still and always will get recipes from everyone, all the time, my friends, the waiters, cooks, etc. Send me yours!

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Whole Lemonade

What do you do, James, with your pain. How do yoi handle it?” I spoke to him of his heart, knee and other pain. “I see it as energy,” he said. “And I laugh.”

Recipe of the Day – Whole Lemonade

Ingredients:

1 whole lemon

1 qt. water, or 1/2 water. 1/2 ice

1-2 T. Honey

5 drops Lemon Stevia, liquid

2 grains salt

2 mint sprigs

Directions:Take a whole lemon. Peel, if it’s not organic. Separate into sections and take out the seeds.
Fill blender with 1 qt. water, or 2 c. water, 2 c. ice cubes. Add
the lemon, a couple grains of good salt
1-2 T. honey, or honey plus 5 drops lemon Stevia
Blend well. Add a sprig of mint to each glass.

Options: add agave, raw sugar, instead of honey, add maple syrup, strawberries, raw, grated ginger, cherries, rhubarb

Word of the Day – dolor – pain

Tip of the Day – Laugh as much as possible. There is a kundalini yoga lesson which is to wake up and laugh for one whole minute. It’s funny!

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Stuffed Apples

Look How mY SISTER AND BEST FRIEND/TEACHER TAKES CARE OF ME:

M-Hi, Dorothy,

I read something that might be relevant to you by Dr. Joel Fuhrman.  He was saying that while a low fat vegan diet worked for many people with reversing heart disease and other health issues, some people do poorly without the nuts and seeds and if they aren’t aware of the cause, they sometimes go back to eating meat to reverse the depression and feeling poorly.    Were you eating nuts and seeds at the time you were feeling so poorly?  He says studies have been accumulating that nuts and seeds are needed in small amounts and that they decrease dramatically the occurrence of cancer, strokes,  heart disease while significantly increasing life span.I at least make sure I get a tablespoon of ground flax seeds every day.Just a thought – not trying to get you off meat – just sharing.  He also adds “Even those whose diet included a small amount of animal products and also used seeds and nuts outlived vegans who did not eat seeds and nuts.” It’s an old book.   I suspect you’ve always eaten nuts and seeds.  You’re incredibly fit and healthy!

D-Thanks for that! I eat very little nuts as they’re ridiculously expensive,but make sure I eat seeds as a regular part of my diet: plenty of flax, chia, sesame, apistel (canary seed) and sunflower, I vary.I love this last line, “Even those whose diet included a small amount of animal products and also used seeds and nuts outlived vegans who did not eat seeds and nuts.”

That’s me!

RecipE of the Day – Stuffed Apples

Serves 4

Ingredients

4 crisp organic apples, preferably organic
1 Tbsp coconut oil, melted
½ tsp cinnamon
Dash each of nutmeg and ginger
¼ tsp pink sea salt
½ cup walnuts, roughly chopped
¼ cup dates, pits removed and roughly chopped
½ cup boiling water

Directions

First core the apples. Use an apple corer or a sharp pairing knife to carefully cut out the core, leaving the bottom half of the apple in tact. Use a spoon to carefully scoop out seeds and flesh around core and discard.

In a small bowl, combine melted coconut oil, spices, sea salt, walnuts, and dates. Mix well to combine and spoon mixture into each apple, stuffing to the top.

Word of the Day – manzanas – apples

Tip of the Day – You could bake these by placing each apple into a baking dish and pour boiling water around them. Bake apples in the oven for 45-60 minutes, or until apples are cooked, but not overly mushy. Or keep them raw and serve with banana ice cream and cacao nibs!

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Chocolate Bit Kale Cookies or Muffins

 The guadua hut is almost finished remodeling, woohoo! A lamp, a socket, a campIng shower and a new roof! Here’s the New Hanging lamp with wine bottles by Wilson Picoita.

Recipe of the Day – Chocolate Bit Kale Cookies

 

Ingredients:

  • 1 cup gluten-free flour, platano, spelt, or oat flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. coconut sugar, stevia or xylitol
  • 1/3 c. chocolate pieces
  • 2 T. water, tea or coconut/almond/oat/nutm milk
  • 2 T. coconut oil
  • pinch vanilla powder or 1/4 tsp pure vanilla extract
  • 1 cup raw kale or spinach, stripped off the stem.

Directions:

Preheat oven to 325 F. Wash and strip the kale off the stem, and dice it very fine. Combine all dry ingredients except kale in a medium bowl, then stir in remaining ingredients to form a dough. Stir well until it forms a stiff dough, adding more liquid if needed. Roll into balls. Place on a cookie tray, and bake 11 minutes – 15 minutes. Or dehydrate them at 105 degrees F. for 4-8 hours, depending on how you like the texture.

Word of the Day – lampara – lamp

Tip of the Day – Dehydrating them keeps the enzymes intact. You can also roll them into truffles and chill, yum!

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Pumpkin Breakfast Cakes

Someone special from Canada sent me a lovely donation. But there was no email to thank him! So I put out, here, a special thanks to P, from Canada, and to Ellen from Montana, and James from Ecuador, and all who donate to my blog. Every little bit counts. I appreciate you all so much.

Recipe of the Day – Pumpkin Breakfast Cakes

Ingredients
 1 c. mashed pumpkin
¼ c. coconut oil
¼ c. coconut syrup or sweetener of choice
1 c. oats
1 c. platano or other gluten-free flour
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
¼ c. flaxseed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
pinch vanilla powder or 1/2 tsp. vanilla extract
½ tsp. salt
2 T. flax in 6 T. water, or 2 eggs, beaten
options: shredded coconut, cacao nibs
Directions:
  1. Preheat oven to 350 F. Line a baking sheet. OR line your dehydrator sheets with paper.
  2. In a large bowl combine both kinds of oats, flour, pumpkin seeds, ground flax, spices and salt. Add pumpkin puree, eggs/flax, oil and sweetener. Stir until fully combined.
  3. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cakes won’t spread while baking). Or put them in a muffin papers. Bake for about 15-20 minutes until edges are lightly browned. OR Dehydrate at 105 degrees F. for 4 hours or until desired texture and warmth.
  4. Let cookies cool on baking sheet before moving to an airtight storage container.

Word of the Day – donacion – donation

Tip of the Day – The Sunday market sells squash already all peeled and chopped up! The ladies are wonderful. So easy to make these wonderful cookies with them.

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Turmeric Rose Tea Cookies

You know what I finally took, at my chiropractor’s advice, for the herniated disc? Steroids. Can you believe it? Me, who barely takes one or zero aspirin per year. I was supposed to take 3 the first day, then one a day for the next 4 days. But I just took one the first day, to see how my body could take it. Good! So then I took 3 yesterday and felt so good. Swelling going perhaps 95% away, even after teaching yoga. And today almost nothing yet. Oh, man. And I told my daughter how I feel expansive, strong, confident, loving, hugging people, extremely grateful, awakened! And she said that was entirely weird, ’cause steroids make you angry, edgy, etc… Wow, I’m grateful. Very, very grateful.

Recipe of the Day – Turmeric Rose Cookies

Ingredients
  1. 1/2 c. gluten-free flour (platano, quinoa or other)
  2. 1/2 c. oats
  3. 2 T.  ground flax seeds
  4. 2/3 c. coconut or other sugar
  5. 1/2 tsp. turmeric
  6. 1/4 tsp. cinnamon
  7. 1/4 tsp. baking powder
  8. 1 T. rose petals
  9. 2 T.Rose Petal tea
  10. 1/2 c coconut or almond milk
  11. 1 T. coconut oil, melted
  12. 1/3 c. pecans
  13. 1/2 c dark chocolate, chopped
Directions: Prepare the using the tea by pouring the hot, almost boiling water over the rose petals. Let sit for 20 minutes. Preheat oven to 200ºC (400F). Whisk together flour, oats, sugar, baking powder, flax, turmeric and rose petals. Mix in with the flour mixture. Add in melted coconut oil and stir well. to combine. Chop pecans and chocolate and add . Place on cookie sheet or dehrator trays. Dehydrate at 105 degrees for 4-12 hours, until desired crispness, or bake  for about 10-12 minutes.
Words of the Day – disco herniado – herniated disc
Tip of the Day – We don’t like to put chemicals in our body. But isn’t it wonderful to realize how good we treat our bodies, and then to add one thing when you need, when it is there for you, and you just need it for a short time, is such a blessing!
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Camping Skillet Cookie

So….herniated disk, huh. That’s why my back feels like it’s leaking down my legs with fluid and pain. Turns out the gel-like substance is being squeezed out the disk like play-dough out of a slinky toy. I gotta be super careful and only do the right yoga poses that don’t prolong or encourage the nerves ro keep reacting, yikes. No seated forward bends, only appropriate back bends for my body. I don’t want to ever have surgery, yikes! Which would be the next serious injury if I didn’t pay attention.

Recipe of the Day – CampIng Skillet Cookie

Yields 1 Large Skillet Cookie

Ingredients:

1 c almond or peanut butter
½ c. Coconut oil
¼ c. Coconut or almond milk
¼ c. Coconut syrup or sweetener of choice
1 ponch vanilla powder or 1 tsp vanilla extract
1 T. Flax soaked in 3 T. Water, or 1  egg
½ tsp baking soda
½ c. oat flour
½ tsp sea salt
1/3 c. Chocolate pieces

10-inch cast-iron skillet

Directions:

In a blender combine butters, milk,syrup, coconut oil, vanilla , and flax/egg. Blend on medium until mixture is combined and creamy. Add in baking flour, oat flour, and sea salt and blend to combine. Stir in chopped chocolate and pulse a few times to combine.

Lightly grease a cast iron skillet with coconut oil. Spread cookie batter into cast iron skillet and dot with remainder of chopped chocolate bar. Sprinkle with a pinch of sea salt.

Bake cookie on the grill or oven for 18 minutes, or until edges are lightly browned. Turn oven and cook an additional two to three minutes – keep an eye on the cookie so it doesn’t burn.

Remove from oven, cut into slices or eat with banana ice cream!

Word of the Day – piernas – legs

Tip of the Day – Man, we don’t like it and don’t want it, but gotta face our limitations, huh?

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Chickpea Brownies

I caught myself. I came to sit down at the Juice Factory and all tables were full, except one. A beggar was sitting there, and I caught myself looking around to see where else to sit. What! What did I just think? YIkes. I went and asked if I could join him at his table. I couldn’t understand everything he was saying, but he laughed a lot and I liked that. Then, I realized I had asked for half an order of gluten-free waffles. So I went in and asked the waiter if the man was indeed in need of food, and upped the order so he could have the second half. We shared the strawberries to dip the waffles in and the food tasted much better after sharing.

Recipe of the Day – Chickpea Brownies
Ingredients:
  • 1 lb. cooked garbanzos (chickpeas)
  • 1/4 c. coconut oil or nut butter
  • 1/4 c. coconut syrup or other sweetener
  • 1 pinch vanilla power or 1 tsp. vanilla extract
  • 1 c. oats
  • 1/2 tsp. baking soda
  • pinch of sea salt
  • 1 T. flax soaked in 3 T. water, or 1 egg
  • 1/2 cup chocolate pieces
  • Coconut oil, for greasing pan.
  • Directions:Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan with coconut oil.
  1. In a food processor combine chickpeas, nut butter, maple syrup and vanilla.
  2. Add in oats, baking soda, sea salt and egg. Process until batter starts to pack together.
  3. Stir in chocolate chunks (or chips).
  4. Spread batter into baking.
  5. Bake for 20-25 mins or until golden brown around the edges.
  6. Let cool for 20 mins before cutting into 12 bars and removing from pan.
  7. Will keep for up to 3 days in an airtight container.
  8. Word of the Day – mendigo – beggar

Tip of the Day – Just keep looking, and being quiet inside. Then, you’ll see those random thoughts.

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Muffin Bottom Pie, Gluten-Free

One couple as guests here just told me they’d lost 11 and 22 pounds, each, in this month they’ve been here. Not even a month. Gosh! I better start calling this place, “Vilca Weight-Loss Retreat.” Except I had no hand in their weight loss. They did it all themselves.


Recipe of the Day –
GF Muffin-Bottom Pie

Ingredients:

Crust:

    • 6 jumbo chocolate gluten-free muffin bottoms, chopped and dried
    • 8 T. coconut oil, melted
    • Filling:
    • 3/4 c. coconut sugar
    • 1/4 c. yucca or  cornstarch
    • 3 T. coffee or cacao powder
    • 1/4 tsp. sea salt
    • 2 c. coconut milk
    • 4 T. chia seeds soaked in 12 T. water, or 4 large egg yolks
    • Pinch vanilla powder or 1 tsp.vanilla extract
    • 4 T. coconut oil
    • Topping:
    • whipped coconut cream
    • cacao nibs or espresso beans, crushed or whole
    • 1 banana, sliced
 Crust:
    1. Preheat oven to 350F.
    2. Chop each muffin bottom into quarters and allow to dry at room temperature overnight, or in a 350F oven for 20 minutes.
    3. Crumble the dried muffin bottoms in a large bowl. Add the oil and stir to combine well.
    4. Press the crumbs into a pie plate in an even layer on the bottom and up the sides.
    5. Bake the crust until set, about 20 minutes. Allow to cool.
Filling:
  1. In a medium saucepan over medium heat, whisk together the coconut sugar, yucca or cornstarch, cacao or espresso powder, and salt.
  2. Slowly whisk in the coconut milk and cook, stirring constantly, until thick, about 7-10 minutes.
  3. In a medium bowl, soak the chia seeds or whisk the egg yolks.
  4. Whisk the egg yolks or seeds back into the remaining milk mixture in the pot in a slow and steady stream, and cook 2 minutes.
  5. Strain the pudding through a fine mesh sieve into a medium bowl. Stir in the vanilla. Add the oil, 1 tablespoon at a time, stirring until each piece is melted before adding the next piece.
  6. Pour the custard into the pre-baked muffin bottom crust, and allow to cool.
  7. Place parchment paper or plastic wrap directly on top of the pudding, and chill in the fridge at least 4 hours.
  8. When ready to serve, top with whipped coconut cream, banana slices and crushed cacao nibs

Word/phrase of the Day – seriamente – seriously

Tip of the Day – Some people say, when coming here to heal, just to relax into Vilcabamba, and let the healing happen. This couple says they weren’t doing anything particular, amd not really trying to lose weight, just enjoyibg their lives here!

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