Sprouted Wheat Dessert Bread

There are wheat berries at the organic store, and the Sunday maket, woohoo! Not enough to make a whole wheatgrass juice field, but enough to make sprouted wheat bread! And here it is!

Recipe of the Day – Sprouted Wheat Bread

Ingredients:

1 c. Wheat berries

1 qt. water

1/4 c. Coconut crystals

18 c. Cacao nibs

1 tsp. cinnamon

dash salt

handful fresh fruit : pineapple, papaya, kiwis, coconut

Directions:

Cover the wheat berries in water and let soak for 12 hours. Drain the water and turn the jar on it’s side to discourage mold. Rinse and drain after 12 hours, then do the same once or twice more, every 12 hours, until the seeds have tiny sprouts. Now you’re ready to grind them!

In a food processor, grind the wheat berries, until you have a soft dough. Then add the rest of the ingredients by hand. (Except the fruit.) Place in a single loaf on dehydrator or cookie sheets to dehydrate or bake. Dehydrate at 105 dehrees for 4 hours or more, until desired texture is reached. Or, bake at 350 degrees for 30 minutes.

Word/Phrase of the Day – seeds para germinacion – seeds for germination

Tip of the Day – Ask the vendor if the seeds are for germination. Otherwise they probably won’t sprout. Sprouting magnifies the enzymes exponentially, and keeps the enzymes living.

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Masala Oats

I was eating these oats when I looked over Toto and saw something bilbous and grey sticking out of his chest. Uh, oh. You got it – a tick. I started to reach automatically with my fingers, then realized I wasn’t outside on a hike. I was in the house with the tick puller-outer not two feet away! I slid it under the tick and gave it a  twist and it was out perfectly and cleanly. Nice! Thanks to whomever invented that!

Recipe of the Day – Masala Oats

Ingredients :

1 c. Oats
¾ c. veggies (carrots, peas, beans etc)
2 medium sized tomatoes
1 thinly sliced medium onion
¾ c. Vegetable stock or water
1 tsp. Salt
1/2 tsp. Turmeric
1 T. Coconut Oil
½ tsp ginger garlic paste
½ tsp cumin
1 to 2 green chilies
¼ to ½ tsp Garam masala powder or pav bhaji masala
¼ tsp coriander powder (optional)
¼ tsp red chili powder
3-4 Coriander leaves
Directions:
Dry roast oats until golden, them remove from skillet.
Heat the pan with oil. Add cumin and allow to crackle. Then add the ginger, garlic and onions,.
Sauté until soft. Then add the tomatoes, herbs, and spices. (Not the coriander leaves.)
Add water and bring it to a boil.
Add oats and stir well.
Cover and cook on medium-low heat for 10 minutes.
Add coriander leaves.
Drizzle some coconut oil, butter or ghee over the hot masala oats.

Word of the Day – palabra – word

Tip of the Day – They say the ticks here din’t spread Lyme disease. If it’s true, that’s good news!

To make it to a porridge consistency, you may need to triple the quantity of water mentioned in the recipe.

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Quinoa Green Crackers

I’m becoming one of those people that just wear everything, whatever is functional, no matter what colors, style anything.i came back from walking and was aghast what I’d just worn. I had my back cotton nightgown over paint-stained sweats, un-combd hair, and red work boots. When you see me ten years from now, who knows how crazy I will look!

Recipe of the Day – QuInoa Green Crackers

Ingredients:

2 c. Greens (lettuce, mustard greens, spinach, baby greens, whatever you like)
½ c. uncooked, aprouted quinoa
½ c. corn flour
1/4 c. sesame seeds

1/4 c. Chia seeds

1/4 c. Flax seeds
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
1/4 c.finely chopped rosemary or thyme
½ c. olive oil
½ c. Water

1/4 c. Coconut crystals

3 tsp. Hot sauce or chimuchurri
1 T.. sea salt
Directions:
Sprout the qunoa by soaking for 1/2 day, draining the water, and letting them sprout for 1/2 day.
Turn the oven to 150 degrees Celsius. Or dehydrator to 105 degrees.
Mix all ingredients excluding the salt (including the quinoa) and stir until the dough is evenly blended.
Cover an oven or dehydrator tray with a baking paper and spread out the mix evenly. Place another baking paper on top and, using your hands, press out the dough as thinly and evenly as possible. Carefully remove the top paper and sprinkle over the sea salt. Use a knife to cut the dough into squares. Bake in the oven for approximately 45 minutes, until the crackers are completely dry. Or dehydrate for 4- 24 hours to desired crispness, flipping after ten hours and drying on the tray directly.

Word of the Day – ropas – clothes

Tip of the Day – These are so great to take traveling, as they contain the greens you may not be able to get elsewhere!

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Safflower Headache Remedy

So many people, travelers and locals alike, are telling me of their headaches lately. I think that the sun being directly overhead here at the Equator affects us more than we think!. We have to hydrate more and rest when we need to, not worry about what people think. Watch the  animals. They have no compunction about resting when they need to. Here is a natural, local remedy for headaches and migraines. My friends gave me this recipe!

Recipe of the Day – Safflower Headache Remedy

 

Ingredients:

10 safflower seeds

1 T. Water

Directions: Soak the 10 safflower seeds in a spoonful of water . Strain the seeds and drink the water only. Don’t eat the seeds. Do it again in 20 minutes with the same seeds, if your headache has not gone away,

Word/Phrase of the Day – dolor de la cabeza – headache

Tip of the Day – Keep drinking liquids, rest and cover your head at mid-day. (I’m not good at that one)

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Stir-Fry with Mustard Greens

Why do I want a smoothie so bad? Maybe because I have coconut oil and banana on my hair. I mixed it together for a deep-cleansing treatment after these crazy, dry,windy days in Vilcabamba. One week straight of windy days now, wow! So after the mustard green smoothie, what else can I do with mustard greens? Stir-fry!

 

Recipe of the Day- Stir-Fry with Mustard GreensStir-fry

Ingredients:
1/2 c. thinly sliced onions
2 cloves garlic, minced
1 T. olive oil
1 qt. mustard greens, washed and torn into large pieces
1/8 c. chicken broth or vegetable broth
1/2 tsp. salt
Pinch pepper
1/2 tsp.  sesame oil
Directions:
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper. Serve ober brown rice or zucchini noodles.

Word of the Day – pelo – hair

Tip of the Day – Look for natural things to soften your hair and skin. So much better than chemicals!

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Fruit and Mustard Green Smoothie

From one full moon to the next, my mustard greens grew from seed to harvest, no kidding! Such potent, powerful green for smoothies, stir-frys. You know, the most powerful healing plants are often the seemingly bitter. But they are very high in vitamins B1 and B6, and a whole bunch of other nutrients.

Mustard Green Smoothie

Recipe of the Day – Mustard Greens & Fruit Smoothie

Ingredients:
1 handful mustard greens
1  frozen Banana
3 orange ice cubes
1 tiny leaf Stevia

Directions:

Blend.

Word of the Day – energia – energy

Tip of the Day – There is no “bite” in this smoothie. You can’t taste the bitterness! It’s extremely good.

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Artichoke or Potato Sunflower Burgers

A crime is about to happen, ” said K at the smoothie place. Everyone’s ears pricked up as we all looked out st the empty street. “Whenever it’s this empty, and no one has work, restaurants and hotels have no business, people have no work, thats when crime srarts to happen. ”  But, truly, despite the 70% drop in businesses across Ecuador, and the aftermath of the coastal Earthquakes, the local owners say it is always this empty at this season. From May to mid-July, and then again in November. Now I will know to save money for those times!

Recipe of the Day- Artichoke Sunflower Burgers

Ingredients:
2 c. artichoke hearts or potatoes
1 c. cooled brown rice
¼ c. nutritional yeast
¼ c. (Sprouted) sunflower seeds
1/3 c.fresh parsley
1 T. Miso or Bragg’a Amino Acids
1 tsp. Prepared mustard
½ tsp.salt

1 clove garlic

Pinch of black pepper
1 T. red wine vinegar
1 c. oats
Directions:
Blend or process the artichoke hearts, rice, nutritional yeast, sunflower seeds, parsley, miso, Dijon mustard, sea salt, garlic, black pepper, and vinegar and puree. Once the mixture is coming together and a little sticky, add the oats and pulse through several times.
Chill for one hour, then pat the burgers in your hands.
To cook, heat a nonstick skillet over medium heat. Cook the patties for 5–7 minutes on the first side, and then another 3–5 minutes on the second side until a little golden. Serve with the tomatoes, lettuce, pickles, and onions and  guacomole.

Word of the Day – vacio – empty

Tip of the Day – You could bake these at 400 degrees F. For 10-12 minutes, as well.

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Peanut Butter Doggy Cookies

Did  you know that Tiko is bilingual? As I have learned the new language, I have practiced both Spanish and English  to Tiko, and now Toto, who is learning quickly! They say that dogs learn more from your facial language and body signals, but they also respond to words. Why not teach them both!

Recipe of the Day – Tiko and Toto’s Doggy Cookies

Ingredients:

 

1 c. Peanut butter

1\2 c. Coconut oil

1 egg

2 c. Wheat flour

1 c. Oats

1/2 c. Milk powder

3 leaves stevia

1 tsp. Vanilla extract

1 tsp. Baking soda

1/2 tap. Salt

dash water

Directions: Mash the peanut butter and egg with the coconut oil. Add the vanilla, salt and baking soda. Mix in the flour and oats and mix well. Bake at 350 degrees F. For 10-12 minutes. Let cool.

Word of the Day – perrito – doggy

Tip of the Day – You could eat these, if you eat milk, eggs and wheat. They’re not for vegans, but what a good travel food for man and dog!

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Sunflower Garlic Pesto

 I stopped my bike to say hello to one of the first people I met in Vilcabamba, Lorena, herbalist in the market and friend. She gave me copal! As a gift, a small rock of incense you can thrown into the fire, and it smells amazing. A tree resin, it is valued as a energy and crystal cleanser, healing and repelling mosquitoes, like Palo Santos. I will light it tonight! 

 

Recipe of the Day – Garlic Pesto
Ingredients:

4 c. Fresh basil
5-6 garlic cloves
1/4 c. sunflower seeds
3 T.  olive oil
Juice of 1/2  lemon
1 tsp. salt

Directions:
Place all the ingredients in a food processor and process until it’s a nice smooth pesto. Chill in an airtight container.

Word of the Day – semillas de girasolsunflower seeds

Tip of the Day -You can sprout the sunflower seeds first, by soaking them in water for a day, then draining the water and letting them dry out and sprout for 1 1/2 days.

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White Chocolate Matcha Bars

I planted these dragonfruit babies last year, and look how cool their roots are, spreading and climbing around the wooden pole. So alive.

Recipe of the Day – White Chocolate Matcha Bars

Ingredients:
2/3 c.cacao butter
1/4 c. coconut oil
1/2 c. cashews soaked one hour

Pinch salt
1/3 c. coconut nectar or honey
1 T. Matcha Powder
1 tsp. ginger
1 tsp. grated orange zest
1  1/4 c. oats
1 c. shredded coconut
1 c. shaved almonds
1 c. sunflower seeds
Directions:
Over a double boiler melt the cacao butter and coconut oil together and then let cool.
Mix the oats, coconut, almonds and sunflower seeds in a separate bowl,
Add the cooled cacao/coconut oil mix to your blender with the cashews, salt, coconut nectar, matcha powder, ginger and orange zest.
Blend until smooth, adding a little water, if necessary to make sure it blends properly.
Mix with the dry ingredients and press into a glass pie plate lined with baking paper. Chill for 1-2 hours,

Word of the Day- te – tea

Tip of the Day – Matcha powder is a green tea. But other teas are good in his recipe, too. Like peppermint or chamomile!

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