Gosh, I was so blessed this weekend to have this set of people converge here at the Vilca Retreat – my airbnb center. The couple from Bolivia, Nicholas and Laura, were Sooooo sweet! He’s a veterinarian and she studying psychology. He also works in a funeral home. But most important of all, they were such beautiful, beautiful, people, simple, grateful, sweet. They stayed in the Gazebo, laughed at Tiko, exclaimed how sweetly they slept. The heard and saw a buho, an owl, every night up there in the trees. They liked to have their coffee in the morning, but laughed when the electricity went off and it looked as if they wouldn’t have the “good,” Ecuadorian coffee. She always did her breakfast dishes before I could get to them. They sure enjoyed watching Tiko splash and play in the river. And they did Tai Chi next to our river walk, as well! Nicholas wrote down the recipe for the green smoothie I was making.
Andre and Peter met each other here. They are at the Meditation Center now. last night they did the Sweat Lodge together. And today they’re doing yoga and meditation there! We all went to the river first, and Peter and Nicholas lay in the cold river, as they yesterday, Peter shouting, “This is why I don’t need coffee!” soaking and throwing his long wet hair back after each dunking. My guests show me so much. Andre bicycled here from Costa Rica! 4,000 km in 3 months to get to my house. He said he’s done better – in 10 days he rode from Stuttgart to Hamburg, Germany – 1000 km. He took one day off for his dad’s birthday. They both are eating only fat-free foods after their sweating. So I put out all the fruits and veges, green drinks, tea and jugos – juices, and rice. Last night I made them some fat-free oat cookies in the horno, which they loved. Andre’s caloric needs are intense from bicycling. He sat out in front of his tent eating more snacks after breakfast.
- 2 avocados
- Juice from 1 young coconut
- 1⁄2 c.coconut cream, scraped from inside the young coconut
- 1⁄3 c. powdered Stevia
- 3 drops Lemon Stevia liquid, or lemon extract, one tsp.
- shredded coconut for top
- Cut each avocado in half lengthwise. Put the avocado into the food processor blender with the remaining ingredients and blend for two minutes, until completely smooth.
- Put in an airtight container to the freeze, or transfer the mixture to an ice cream maker and churn for twenty to thirty minutes, according to the manufacturer’s directions.
- Remove the churned ice cream from the ice cream maker and transfer to a freezer-safe container. Cover and freeze the ice cream for at least 2 hours or until you are ready to serve.
- Sprinkle with coconut on top.
Word of the Day – buho – owl
Tip of the Day – Put your feet in the river to cool yourself down and ground yourself. No one can keep from smiling with their feet in the river!
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