Dried Berries

Come in to your field of moras del campo (field berries) while it’s been lightly raining all day, and it smells like a field of wine! Lovely! I picked as many as could without sliding down the wet hill, then  picked the boysenberries, as well, to be dried for my travels. I do this every other day to get a ton of berries. Yum! They taste like the best raisins you ever had. In fact, not too sweet, as raisins can be, but just perfect, like candy. I gave some to Wilson, who was digging in the front yard, and his eyes lit up with pleasure.

Recipe of the Day – Dried Berries:

4 c. fresh berries, washed and picked clean of their stems

Directions:

Wash the berries lightly and pick off the stems. Lay them on the dehydrator sheets and dehydrate until dry. You’ll have to check them after 12 hours, and every so often. Some will be dry before the others, and you don’t want to become to become too dry. You don’t want them wet, either, so it’s really quite an art to take them out at the right time. Keep tasting them to see if they’re a little bit chewy, like raisins. That’s the perfect time to take them out. 105 degrees for 12-24 hours.

Word of the Day –  lluvia – rain

Tip of the Day – Use these in your raw or baked granola, oh my gosh.

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Lemon Dairy-free Frosting

I remember packing the zafu, the meditation cushion, my sister gave me, years and years ago, in the suitcases that came to Ecuador. You might think it’s silly, to bring something to that takes up so much room. Yet I did. It had so many blessed years of sitting and meditation. You can use it for a pillow, to stuff money in, to sit in airports or on the side of a road. I brought it, and I’ve never regretted it, not once. It has so many blessings from the mediations over the years, i feel a great sense of peace just looking at it.

Word of the Day – gorda – fat (f)

Tip of  the Day – Do pack the things that mean so much to you. Not all of them. Be selective.

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Milk-Free Chocolate Frosting

Someone just asked me my perspective on their breaking up with their partner. Here’s what I said:

“Right now I keep being blasted with, that, anything not in this moment has no value. The only problem is, it makes me look like an uncommitted ass in a relationship. Maybe. I don’t know. But it’s the only thing that really, really is true. And I love that so much. Right now I’m going back to not wanting anything. Because wanting is looking at the future. And if I’m doing that, I’m not being in the flow of things. And when I am in that flow, everything wonderful happens! I’m literally showered with everything I asked for in a wishful moment. Everything. From a ripe, fat, untouched banana on the road, to money flowing from unexpected sources. If I had pictured, projected where those things would come from, it would’ve gotten in the way of the flow of things.

So for me, in this moment, being in your position, if I was me, and I am, and if I were you, and I am, ha ha,  I would ask myself what it is I’m wanting. And look at that. Send it out to the universe and let them handle it. And then let it go. There is so much time, endless time. No hurry, no fear. That would be my ultimate way to be in this moment.”

Recipe of the Day – Dairy-Free Frosting

1/2 c. coconut oil

1/4-1/2  c. coconut or almond milk or tea with your flavor

1/2 c. cacao powder

couple grains salt

a pinch vanilla powder (or 1 tsp. vanilla extract)

2 drops liquid Chocolate Stevia

Directions: Mash the oil and powder together with the back of a spoon.  Add the salt, vanilla and stevia and stir. Add the milk or tea a spoonful at a time until you read the desired consistency.

Word of the Day – momento – moment

Tip of the Day – Then, there are times every day, when I just cater to my wants. I want something chocolate, I just make it! Yes, I am spoiled, blessed, whatever you call it. I am entirely loved.

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Raw Lemon Cookies

Travel food in Ecuador. Here’s what I’m gathering to take with me on a trip this week: Dried black berries and oats, which I can pour hot tea over for cereal. A container of cooked rice with camotes, beets and carrots, a bag of sprouted sunflower seeds, mixed with dried moras, raw crackers and an avocado; container of salad and a banana,tea bags and a bottle of good water. Raw cacao beans to dip in my powdered stevia, and to give for gifts; valerian to sleep on the plane. Maybe a couple buscapina leaves to help others. My green juice and a chocolate smoothie for the way out the door. Raw granola and these lemon cookies! I’m going to keep this list for next time I travel!

Recipe of the Day – Lemon Cookies

Ingredients:
-1 c. unsoaked cashews
-3/4 – 1 c. coconut flakes
-juice of 1 lemon
-1 1/2 T. coconut nectar, honey, maple syrup or agave
-1/8 c. lemon zest

Directions:
Process the cashews in the food processor until mixture resembles a coarse flour. Then, add the other ingredients until mixture forms a ball. Dehydrate until you have a nice and moist cookie, about 8-10 hours at 105 degrees. Process longer for a crispier cookie.

Word of the Day – limõn – lemon

Tip of the Day – Drink a little lemon in a glass of tepid water in the morning, before anything else. It’s an ancient yoga tradition to cleanse the organs!

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Achotillo or Rambutan Jam

We bought these from a tiny, cute little girl in Vilca, who happily instructed me on how to eat them. You peel them back to reveal what looks like an eyeball, gelatinous and grey. But inside is the most gorgeous, grape-like tasty fruit. But better than grapes, fruity, like punch!

Recipe of the Day – Achotillo Marmelade

Ingredients:

1 lb. Achotillos

1 T. Chia seeds

1 drop stevia

Directions:

Peel and mash the achotillos, discarding skins and seeds. Mash with chia and stevia. Chill and eat within 2 days.
Word of the Day – niñagirl
Tip of the Day -There will always be the poor, asking for help. Give if you can, buy their wares, share your food, make a friend, enjoy the culture.

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Marinated Black-Eyed Pea Salad

As I was buying bananas in the store today, a man spoke next to me. “Never say that again.” “What,” I asked. “Never say, “Puedo tenir, when you want something.” (Can I have…) All North Americans say it and it’s wrong. Maria, the store owner, nodded her head in agreement. “Say, Me gustaria,” (I would like.) DanG, Ive been doing that for two years!


Black-eyed Pea Salad

REcipe of the Day – Black eyeD Pea Salad

Ingredients:

Mix the yellow and red peppers, onion,  chiles, black-eyed peas, parsley, tofu and garlic together in a large bowl.

  1. Whisk the vinegars together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend. Stir in the seasonings. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Serve over lettuce leaves covering the bottom of the bowl.

Word of the Day – Puedo tenir – Can I have.

Tip of the Day – Wear gloves! The chiles here are dang hot. You don’t want to rub your eyes after touching them. They’ll be warm, too warm, for hours!

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Rosy Rice

My dream is being realized. I have an airbnb guest coming to the cottage while I’m gone. And Wilson and Gaby are here, house-sitting and they will greet her! They asked if they should make her breakfast, they know how to clean the place, that’s for sure! And this woman is from Cuenca and speaks spanish, so perfect! And I’m glad for the break. Wow. My dream of traveling while someone else runs the business is being realized.

orange riceRecipe of the Day – Rosy Rice

Ingredients:

2 beets
1 c. brown rice

1/4 c. sesame seeds

1 camote

1 tsp. tumeric

1 clove garlic

Pinch salt

1/4 tsp. pepper

1/2 tsp. thyme

Directions:

Bring 2 cups of water to a boil. Add the rice, and sesame, and cook for 45 minutes. In a separate pot, boil the beet and camote in enough water to cover. Remove the camote/sweet potato when it’s soft. The beet will take longer, depending on it’s size. Remove from the water. When the veggies are cool, peel and slice into chunks. Add to the rice with the herbs. Delicious hot or cold!!

Word of the Day –arroz – rice

Tip of the Day – You can cook things together with the rice, if they take the same amount of time. Just add a bit more water!

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Fig Poppy Bars

My friend, Marcine makes these wonderful greenskeepers! They’re for going out to the garden, stuffing your greens for the day,and then keeping them in the fridge. They keep them so fresh, you won’t believe it, for up to a week with no wilting! And you can keep the bag wet, so cool. Then, throw it in the washer when it gets grundgy, or keep washing it out daily. I use mine every day.
She also makes these incredibly soft washcloths, and cool dish scrubbers! I’m kinda jealous!

Poppy Seed Bars

Ingredients:
(Makes 8 bars)rawpoppyseedbarsstackélőmákospite
1/2 c/ coconut syrup/honey
little water
You will use some of this for the pastry and some of it for the filling.

For the “pastry” layers:
1 c.rolled oats/yucca/almond flour etc.
4 T. almond flour (if you can’t get almond flour just grind some almonds or use more flakes/rolled oats, etc.)

For the filling:
2 c. ground poppy seeds
pinch of ground vanilla (or vanilla extract)
4 T. soaked figs

Directions:
1. If you’re using honey melt it if necessary because you want is as pourable as possible. Add a couple of tablespoons of the fig soak water (or nut mylk if you prefer) to it and mix well.
2. Grind the flour or seeds and mix all the pastry ingredients with just enough of the sweetner water to get a crumbly texture, which sticks together and can be pressed into a dish.
3. Mix the filling ingredients with the rest of the sweetened water.
4. Line a small dish (mine was about a 3 in x 6 in, which is ~ 7-8 cm x 15 cm) with plastic wrap and, with a spoon, press half of the pastry batter into it followed by the poppy seed mix and finished with the rest of the pastry mix. Press all of them down as hard as you can. Place it in the fridge to settle and harden. It’ll be easier to slice and it will hold together better. I cut my batch into 8 bars. Use a really sharp knife and be as gentle as possible…after all, they’re not held together by eggs.

Word of the Day – amiga – girlfriend

Tip of the Day – The figs here grow well, easily and are so gorgeous to eat. Grow your own!

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Poppy Chia Seed Crackers

 I’ve discovered that if you make your own crackers, they can be gluten-free and cost next to nothing, plus being healthier for you. I carry them with an avocado often, for a great meal, very satisfying. Makes me feel happy!

Recipe of the Day – Parsley Poppy Chia Crackers

Ingredients:

1 c. parsley

  • 1 c. organic chia seeds
  • 1/2 c. organic sesame seeds, raw and unsalted
  • 1 c. organic poppy seeds
  • 1 T? onion powder
  • 1 T. curry powder
  • 1 tsp. Himalayan salt
  • 2 leaves Stevia or 1/8. c. panela
  • 1 cup water
  • 2 sheets of baking parchment paper
  • Optional added spices: garlic powder, cayenne pepper, cumin or turmeric powder and pepper.

Directions:

1. In a large bowl, combine all the dry seeds. Add the onion powder, salt and stevia

3. Measure 1 cup  water and add to the bowl. Stir all ingredients together, adding the salt and any additional spices. The mix should be sticking together. If not, slowly add a few more tablespoons of water until the mixture stays together.

4. Prepare a baking sheet with a piece of parchment paper. Spread the mixture onto the paper, keeping the thickness uniform across the baking sheet, about 1/4 “. Then score the crackers in the shape you want: circles, rectangles, triangles. Dehydrate at 1o5 degrees for 4 hours or until crisp. OR

5. Place in the oven at 200C or 400F for about 15-20 minutes or until they look golden brown.

6. Remove from oven to flip the crackers. To flip them easily, place the other piece of parchment paper on top of the cooked mix. Then, carefully flip over. Remove the original parchment paper and discard,. Place back in the oven for another 15-20 minutes.

7. Remove from oven and break off into pieces. You can serve with guacomole, seed or nut cheese, tahini sauce, all found on the blog.

Word of the Day – amapola – poppy

Tip of the Day – i always seem to get by carrying seeds in my bags at the airport. I just label them in english and spanish, saying , “semillas de amapola para cocinar”  (poppy seeds for cooking).

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Zapote (Sapote) Pudding

W brought me zapotes, whoa! And more the next day. His family eats them quite tough, but I like them soft and creamy, like pudding. My guests were waiting and waiting for them to ripen, and luckily, three of them ripened the last day, so they could have zapote pudding for breakfast!

Recipe of the Day Sapote Pudding

2-3 zapotes, cut in half, scooped out and seeded
1 tsp. fresh ginger, grated
1 dash cinnamon
1 pinch vanilla powder

1 drop stevia, if needed

Directions:

Cut the zapotes in half. Scoop out the flesh, separating out the seeds. Mash with the ginger, cinnamon and vanilla, plus Stevia or other sweetener if yours aren’t so sweet. Chill if you like!

Word of the Day – zapodilla – zapote

Tip of the Day – To check if your sapodilla is ripe, see if gives slightly to the touch, and if it has a flat bottom. Better to eat a little more firm, as once they’re soft, they ferment quickly.

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