Creamy Almond Truffles

Poor me. No one showed up for yoga at the Raw Food Retreat tonight. They were exhausted from their Steam session, Podocarpus hike, change of diet, and very few even showed up to eat! I had to do yoga alone in the Bamboo Pavilion, walk in the Enchanted Forest, hang in the yoga swing, sweat in the sauna, and then eat the raw food feast. Sigh. What a day. But I’ll be back tomorrow!

Recipe of the Day – Creamy Almond Truffles

  1. 1 c. ground almonds or the pulp from making milk
  2. ½ c.  almond butter
  3. 3 T. coconut syrup or honey
  4. 1 pinch vanilla powder or 1 tsp. vanilla
  5. ¼ tsp. salt
  6. For Coating:
  7. ¼ c almonds, ground
  8. ¼ c. cacao nibs, ground


  1. 1/4 c. cashew butter
  1. Combine all of the truffle ingredients in a medium bowl. Mix well until fully incorporated.
  2. Roll round balls in your hands to form the truffles.
  3. Chill the truffle balls slightly before rolling them in either ground almonds or cocoa nibs. Cut each in half, and fill with cashew butter. Put the top on each truffle.
  4. Keep the truffles refrigerated in an airtight container.

Word/Phrase of the Day – pobre de mi – poor me

Tip of the Day – It’s easy to get spoiled with daily beauty. Good for me to let something be cancelled and take time to sit and breathe and remember this gorgeous setting I’m in.

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No-Bake Macaroons

One of my three kids has just made the statement, after wanting children forever, that she and her partner can’t quite, with all integrity, bring a child into this world in the state that it’s in. Quite a disheartening statement, for our earth isn’t it.

Recipe of the Day – Quick and Chewy Macaroons
5 c. shredded coconut
2 c. coconut milk
1 pinch vanilla powder, 2 tsp. vanilla
Directions: Mix together all ingredients. For raw macaroons, roll into balls and drop into your container. For cookies: Drop 2 inches apart onto greased cookie sheets. Bake at 350 ˚ for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Word of the Day – raices – roots
Tip of the Day – This country is full of a culture who remembers their roots. It’s what makes them strong.
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4-Ingredient Sour Lemon Tart

Find Wilson, my gardener, in this tree. He’s cutting the fice, (mesquite) branches from over the roof, where the little needles were turning the roof grey. The guest thought it was mold, but whew! It was grey needles that were covering the tiles – much easier to deal with,just sweep them off, yay!

Recipe of the Day – Sour Lemon Tart


2 c. dates (or 1/4 c. coconut syrup/honey or raisins)

1 c. lemon juice

1 1/2 c. walnuts

1 T. lemon peel

Directions: Soak dates  or sweetener in lemon juice. Process with the walnuts and stir in
the lemon peel. Press into a  pie pan. Sprinkle with 1/8 c. sesame seeds. Chill.

Wor od the Day – jardinero – gardener

Tip of the Day – You gotta keep up on the rain gutters, the roof, and a lot of other things in Ecaudor, it’s so wet!

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Cashew-Onion Creme Cheese

I started teaching yoga for the Raw Food Retreat again Sunday And I got to enjoy their raw food breakfast of cashew cheese and crackers, granola, almond milk and stevia, and  gynostemma tea! I haven’t had that in years; used to live off it. Wed. I get to have dinner with them after an afternoon yoga and enjoy Karl the Chef’s Raw Food Feast!

Recipe of the Day – Cashew Creme Cheese

1 1/2 c. cashews, soaked

  • 1 cup water
  • 1 large green onion, minced
  • juice of one lemon
  • ½ tsp. Italian herbs: cilantro, oregano, rosemary
  • pinch powdered garlic or 1 minced clove
  • salt, to taste
  1. Soak the cashews in the water for at least 2 hours.
  2. Drain off water. Add to the blender with the onions ,lemon juice, Italian seasonings and garlic into a blender.
  3. Blend until smooth, stop and scrape down the sides and repeat until the mixture is smooth.
  4. Word of the Day – comi – I ate

Tip of the Day – This is incredibly good on raw crackers, and also mixed with avocado, yum and creamy!

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Peanut Butter Fork Cookies, Gluten-Free

I haven’t had the use of my washer for a few months, right? Wilson tried to fix it, the one guy, Vicente, the only washer guy in Vilcabamba, never came out. And while the guest family was here, I came home to find that Jim Royer, my neighbor and guardian fixer for everyone’s mechanics in Vilca, had taken the part. He stopped me on the road to say he took it to Loja, got the part, and would put it in Saturday. Which he did, ANd cleaned all the little filters on my faucets, whoa. Oh, my gosh. Just in time to clean all the sheets and guest towels. Now, don’t you be calling Jim for help!

Recipe of the Day – Fork Cookies


1 c. peanut butter

3/4 c. coconut oil

1 c. coconut sugar

1 pinch stevia powder

2 T. flax seeds soaked in 4 T. water, or 2 eggs

2 c. gluten-free flour (I used oats and platano)

1 tsp. salt

1 tsp. baking powder

2 tsp. baking soda

1 ½ c. coconut

1 c. chopped walnuts

Directions:  Cream peanut butter, oill, sugars, and flax/eggs. Mix flour, salt, baking powder and soda. Add to creamed mixture. Stir in coconut, walnuts, and oatmeal. Chill dough. Take a small amount of dough, 1 to 2 teaspoons, and roll into balls. Place on cookie sheets and flatten each ball with a fork which has been dipped into cold water. Bake at 375 ˚ for 15 -18 minutes.

Word of the Day – washer – lavadora

Tip of the Day – You gotta take the help when it comes here, and don’t say, “no!”

Poppy Seed Raisin Bars

Last night I was a little achy and sneezy from the cold of camping. I took one poppy sprout while camping, poured hot water over it and let it steep for twenty minutes. I slept so deeply and soundly for eight hours, with dang good dreams.

Recipe of the Day – Poppy Seed Bars

1/2 c. coconut syrup/honey with a
little water

For the dough:
1 c. oats or popped, dried quinoa
4 T. almond flour or more oats

For the filling:
1 1/2 c. ground poppy seeds
pinch of ground vanilla (or vanilla extract)
1/4 c. raisins, soaked ten minutes

In a food processor, mix all the pastry ingredients with just enough of the syrup water to get a crumbly texture, which can be pressed into a dish.
3. Mix the filling ingredients with the rest of the honey-water.
4. Using the back of  a spoon, press half of the pastry batter into a pan,, followed by the poppy seed mix and top with the rest of the dough. Press down as hard as you can. Chill. Cut gently into 8 bars.

Word of the Day – estornudar – to sneeze

Tip of the Day – I also upped my vitamin C intake from 5,000 mg. to 15,000mg. for 3 days. Boy did that wipe it out!

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Raw Barbecue Chips

I call Tiko in the middle of the night, even in the softest voice, and he comes and lays down by me. A guanchaca… footsteps… things that go bump in the night. I love camping with Tiko. I love him.

Recipe of the Day – Raw BBQ Chips
They’re amazing and they taste like junk food. (Except they’re good for you!)

1 1/2 c. water
2 carrots
2 tomatoes
4-6 dates (soaked for 30 min.) or sweetener of choice
2 1/4 tsp. chili powder
1 celery stalk
1/2 c. sundried tomatoes (soaked 30 mins)
3 dashes of cayenne pepper
Bragg’s amino acids or crystal salt to taste
2/3 c. flax seeds (soaked over night)
1/4 to 1/2 beet (optional)
dash cumin
1/8 tsp. turmeric
1 T. onion
1/2 tsp. garlic

Put all ingredients in blender except the flax seeds. Blend well and check taste. Then add flax seeds, blend well again. Mixture should be slimy and a little thick, but runny like pancake batter. Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip and remove sheet. Continue dehydrating 8-10 hours or until desired crispness.

Word of the Day – guardian – protector

Tip of the Day – Man, my workers were right for me to get a dog. Tiko is my warrior angel.

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Portabella Pizzas

I’m sitting on my mats in my grass hut, last day of camping. Eating Peruvian chocolate oatmeal (type it in the search engine of this blog to see the recipe!) and listening to meditation music. The rain has coming down steadily, and the sound of the rain and the chanting makes me very happy. I realize I’m living my constant vision of living in a meditation hut and meditating, and it makes me laugh how absurdly human I am in contrast to that life-long image.

Recipe of the Day – Portabella Pizzas


2 Portabello Mushrooms
1 lemon
raw almond butter
1 tomato
1 avocado
Sprinkle salt, Italian herbs, basil

Directions: Clean the mushrooms, cut off the stems. Squeeze lemon over the bottoms. Spread almond butter. Top with tomato and avocado. Top with sprouts for a sandwich!

Word of the Day – sitting – sentado

Tip of the Day – The portabella is a giant crimini mushroom.

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Potato Chayote Carrot Stew

Most Ecuadorians keep a machete by the door. Why? Not for them. But for the robber. It’s okay to have an equal weapon with the robber, but not a better one. So that they can use their machete on the robber, but only if he has one. Evidently the law states that you can use an equal weapon on the intruder, but not a greater one. “So,” I asked, “Is it better for no one to have a weapon, or both?” No one knew the answer. “And don’t we need a list of weapons in order of greatness? He can use a sword, and I can use a knife? He can use a knife and I can use that… or chopsticks? Do I need to leave an equal-sized dog at the door to leave Tiko free to attack?” There’s something not right about leaving the decision in the hands of the intruder.

Recipe of the Day – Potato Chayote Carrot Stew


2 potatoes

1 chayote squash

3-4 carrots

1 onion

2-3 cloves garlic

1 T. coconut oil

water to cover the vegetables

1 tsp. each of salt, pepper and seasoning salt

2 bay leaves

sprinkle of parsley

Directions: Wash and peel the vegetables. Cut into bite-sized chunks. Heat the oil in a cooking pot, and stir-fry the onions and garlic until brown. Add the vegetables and just barely cover with water, Cook for ten minutes on medium heat, until tender when poked with a fork. Add spices to taste. Let the bay leaves sit and remove before serving. Sprinkle with fresh parsley.

Word of the Day – machete – machete

Tip of the Day – You could keep no weapons, but then you’d be at the disposal of the robbers. It’s up to you.

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