I’m so excited to be going back to the States for a couple weeks. To me, Ecuador is home now. The sun is out and I can smell the sweet grass outside. But where my kids are – that’s where my heart is right now. So I’ll go back and re-connect and hopefully fill our hearts out to expanding! I’m gonna leave Tiko with Willson, his favorite person on this earth! And he and his family will house-sit as well! I’ll take the taxi to Loja this afternoon, taking the one-hour flight to Quito, the capital. And the shut-eye to the U.S. I’ll be by 1 p.m. tomorrow. So I am so lucky! Whew!
Recipe of they Day: West African Almond Soup
1 1/2 tsp. dried ginger, or 1 tsp. fresh ginger, minced
1 c. barley water, rejuvelac, water or vegetable broth/coconut water
2 c. tomatoes or salsa
1/8 tsp. turmeric
1 tsp. salt
1/8 tsp. black pepper
pinch of cayenne pepper
1/2 c. chunky almond butter (Traditionally used with peanut butter)
1/2 c. coconut milk/yogurt
1/2 Onion, chopped
2 Tbs. Sliced almonds (optional, as garnish)
Drizzle of chili oil on top (optional, as garnish)
Saute onions and garlic with a little olive oil on med-low heat for 15 mins, stirring frequently. Once they are brown, splash in 1 Tbs. water and quickly stir the onions around to deglaze the pan. This picks up that beautiful caramel color and sweetness of the onions. Blend twice in the blender until warm. OR, if you’re doing it on the stove, boil water and cook the yams until tender. Strain the yams, and mash, adding the broth, Coconut milk, or yogurt, tomatoes, and your herbs and seasonings. Start with the half cup of your almond butter (or peanut butter) and whisk it in. If you like it sweeter, add more by the teaspoon, to taste. OMG.
Word of the Day: batata – yam
Tip of the Day: Peanuts are a local product grown well here! I just planted 100 plants for $33 and they’re doing great! Then I can make peanut butter with my good Omega juicer! wooohoo! And some African Almond Yam Soup. Plant peanuts!
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