Portabella Creation

My sister, Mary, says, “Here is today’s  creation. Kale salad on top of portobello mushrooms, i will definitely make this again!”

Recipe of the Day : Portabella Creation

 

Ingredients:

4 large kale leaves, washed, massaged and stripped off the stem

1 large Portabella Mushroom

1 avocado

juice of 1/2 lemon

2-3 T. Nutritional yeast

1 tomato, diced

1 T. Sesame seeds

small handul cilantro

dash low-sodium, soy sauce

 

Directions:

Preheat oven to 400 degrees.

Use nonstick cookie sheet.

Lay washed Portobello mushrooms on top. Remove stems and lay on cookie sheet.

Cook for 10 minutes until they start to give up their fluid and become soft.

While the mushrooms are cooking:

Tear up 4-6 cups of fresh kale (stems removed) and place in large bowl.

Mix in:

½-1 ripe avocado

2 T. lemon juice

1-2 Tbsp nutritional yeast

Dash of low sodium soy sauce

Stir this mixture into the kale and then use your hands to mix well, mashing the avocado as you combine. This will soften the kale leaves.

Add:

Diced tomatoes

Cucumbers

Cilantro (optional)

Remove portobello mushrooms from oven and transfer to a plate immediately. Dice cooked mushroom stems and add to salad.

Top mushrooms with mounds of kale salad. Sprinkle with sesame seeds if desired.

Serve Immediately.

Word of the Day – hongo – mushroom

Tip of the Day – Vilca has the most beautiful mushrooms for sale outside of the Juice Factory, especially the oyster mushrooms, fresh and very reasonably-priced! In place of thedressing just use mashed avocado and mango. Delicious. I used mango dressing instead of fresh mango but it was much better than dressing.

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Ceiba Facial Cleanser

The kapok, ceibo or silk floss look like magnolias mixed with casablanca lilies mixed with hibiscus, or with a hibiscus center. So beautiful! And we better pay attention, because that particular tree may flower for another five years!

Recipe of the Day – Ceiba Facial Cleanser

Ingredients:

  • 10 drops Vitamin E
    (helps with aging skin and sun spots)
  • 1 c. Witch hazel or Castile soap
  • 10 drops Tea Tree oil
    (helps clear blemishes and reduce redness)
  • 1/4 c. Green Tea
  • 3 drops peppermint essential oil
    (leaves your skin youthful and glowing)
  • 1/4 c. Honey
  • 10 drops ceiba oil

Directions:  Mis all other and store in a dark-colored bottle. Shake before using.

Word of the Day – cara – face

Tip of the Day – You can do this with Palo Santos oil, instead of Ceibo, another magical, healing tree!

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Coconut Curry Rice with Garbanzos

Where can you get free internet in Vilca, you ask? The Meditation Center, where you come for meditation, tai chi, yoga and sweat lodge. Agave Blu, where you can watch a Fri. movie for free in English. Falafel Org. And you can sit in th pretty garden and be relatively alone. Layseca’s where you can hear Arturo sing with his  beautiful voice and eat the best gringo ice cream in town, I’m told. Probably more. But you should order something to support the business, at least a juice.

Recipe of the Day :  Coconut Curry Rice with Garbanzos

Ingredients:

1 1/2 c. brown rice

1 c. cooked garbanzos
1  c. coconut milk
1/2 c. coconut water
1 T. coconut oil
1/4 tsp. salt

Curry:
2 T. coconut oil
2 green onions, trimmed + sliced
1/2 red pepper, sliced
1/2 tsp. salt
1/2 tsp.  pepper
2 garlic cloves, minced
1/2 tsp. freshly grated ginger
2 T. red curry pastE
2 c. coconut milk
1 1/2 cups cooked chickpeas
1/4 c. freshly torn cilantro

Directions:
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 40-45 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil and garbanzos.

curry:
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the green onions,, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in  coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired. Serve immediately with the coconut rice!

Word of the Day – arroz – rice

Tip if the Day – Always support the business by at least ordering a cup of tea, when using the internet. A fresh juice is still and only $1 in most places!

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Blueberry Cheesecake Raw

I was ready to teach yoga Friday when one student walked in. The room became even more still, because the stillness of his body and soul just emanated from him. My mind became at peace, and still, and open, then expansive, in one moment, because it enveloped the whole room. He mentioned that he’d been pulled to meditate hour after hour, 3-4 hours already this morning. We talked of how that makes space in your body, then your heart expands, then comes compassion, equanimity, nothingness, ecstacy…which can all happen in one second. And then it overflows you and the whole room feels it! No wonder people want to sit in the presence of a Master.

Recipe of the Day – Blueberry Raw Cheesecake

Ingredients:

FOR THE CRUST:
1 c. sunflower seeds
1 c. Soaked dates (save the date water)
1 pinch vanilla powder (or 1 tsp, extract)
FOR THE CHEESECAKE:
2 c. cashews, soaked 1 hr.
2 c. blueberries, frozen and slightly thawed
1/2 c. honey or coconut syrup
Juice of 1 lemon
Pinch salt
Directions:

Direcions::
Combine the sunflower seeds, dates, and vanilla in a food processor and pulse until the mixture starts to form a ball.
Press the crumbs into the pie plate. Chill while making the filling.

Filling:
Drain and rinse the cashews and blend with all ingredients until smooth.
Pour over the prepared crust and freeze for at least two hours.
Let sit on the counter for about 15 minutes before slicing and serving.

Word of the Day – meditacion – meditation

Tip of the Day – it just goes to show that our states have a profound effect on other people. I would like to never arise without feeling the love and expansion I can be inhabit, even in front of the plants and animals, if not poeple.

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Q&A : Grains in Ecuador

Q & A:
Q: Hi Dorothy could you tell me about the different types of flour available in Vilca and what they are used for?

A: Sure: plenty of wheats, oats, corn, platano (plantain) for banana chips and breads, yucca for breads and chips, haba (bean) for breads and pastries, aveja (pea) for soup and breads, chuno (potato) for soups and breads, rye for breads., white rice and a mixed brown rice. There you go! There could be even more but that’s all I know for now

 

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Apple Chia Bars

i just skyped with my son, who fills me with energy, laughter and good ideas! He saw his roommate in the States eating an apple chia bar, which sounds amazing! So here is my recipe. Always looking for something new!

Recipe of the Day: Apple Chia Bars

Ingredients

1 c. Chia seeds

1 c. Ground wlanuts
2 c. Oats
1 1/2 c. Soaked, pitted dates (save the soak watee)
2 tsp. cinnamon
Pinch salt
2 c. chopped granny smith or other apples

Directions: Soak the dates for ten minutes, then remove and discard the pits. Keep the water in case you need to moisten the dough. Mix by hand, or in your food processor, unitl dough starts to form a ball, adding a little of the soak water, if necessary. Press onto your parchment lined brownie pan or glass dish. Score into bars, then freeze for 1-2 hours. Ready now!

Word of the Day –   Manzanas – apples

Tip of the Day – You can also bake these at 350 degrees F. For 20 minutes. Great for traveling. Take with you for energy on your bike rides, hikes or travels.

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Oat Milk

I put a little leash on Toto, so he would stay with Tiko and I, and not run off into the bushes. He’s such a smartie, and such an explorer. But I really don’t want to go into the tall grasses to get him. So, anyway, he did great! But as we turned back to go home, Tiko asked if he could take the lease. (He often takes is own leash to walk back home.) So I let him take Cuko’s leash, and at first Toto would resist, and Tiko would turn around and wait, sweet!  And then Toto gave in and realized he could run and they would run together! And they did and it was so cute! They ran all the way back to the house and in the gate, and waited for me. All the time with Tiko holding Toto’s leash in his mouth. Dang,that is one smart dog. And he ‘s got a new job!

Oat smoothie

Recipe of the Day – Oat Milk

Ingredients
  1. 1 cup old-fashioned rolled oats
  2. 3 c. water
options: dash salt, pinch of vanilla powder, 1-2 dates, pitted and soaked, or liquid sweetener of choice

 

Directions:Pour the oats, water and any optional ingredients into your blender and blend on high until smooth. Strain the oat milk by pouring it through a sieve, nut milk bag (or cheese cloth) into a pitcher or bowl. Squeeze the milk out of the bag. Once no more milk is coming out, you can discard the oat pulp or use in a recipe. Chill. Shake before using. Will last 2-3 days.

Word of the Day – avena – oats

Tip of the Day – You don’t have to strain it, if you don’t mind the thick taste. Add 1/4 c. carob or cacao powder for chocolate milk! Use over my granola (see recipe this blog.)

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Roasted Onion Bhajis

I’m practicing wandering, not having a goal. Just stepping outside, or stepping onto the trail, not even knowing a direction. Not to need, or want, in this moment, no goal, no wants. Not needing or wanting food,  relationship, money, protection…nothing, in this moment. It’s great to be in place that supports wandering.

Crispy Onion Bhajis roasted

Recipe of the Day – Roasted Onion Bhajis

 

 Ingredients:
  • 2 white onions, sliced or spiralized using the flat noodle blade
  • 3/4 c. flour/chickpea flour or other non-gluten
  • 1/2 tsp. Chia seeds
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/2 tsp.ground tumeric
  • 1 green chili, de and finely chopped
  • 1/4 c. freshly chopped cilantro
  • lemon juice from one lemon
  • 5-6 T. water or almond milk
  • Directions:
  1. Place the flour, salt, cumin, tumeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water or milk.
  2. Once you’ve got a thick batter, add the onions slices and stir to coat with the batter.Heat the toaster oven to 400 degrees F. Broil for 10-12 minutes until your onions are crispy. Better than fried onion rings and so good for you.

Word of the Day – cebollas –  onions

Tip of the Day – Better make double!

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Ginger Chocolate Zucchini Bread

An Ecuatoriano stood in my kitchen and asked what Stevia is. “Oh, it’s plant from Ecuador. It’s actually green, like this.” I showed him my ground-up plant. “It’s a sweetener. You buy the plant for a dollar and then grind it up in your blender, to use in your cookies, etc…”  He said, “Ah! instead of sugar!”                                                                                                “Exactamente.”

Recipe of the Day: Gluten-Free Chocolate Zucchini Bread

Ingredients::

Chocolate almond butter (see recipe this blog)
1 c. zucchini, shredded then squeezed
2 large eggs
2 T. pure maple or coconut syrup
1 T. vanilla or pinch vanilla powder

1 tsp. ground  ginger
1 tsp.apple cider vinegar
½ tsp. baking soda
Pinch of sea salt

Directions: Preheat oven to 400°F
Combine hazelnut butter, eggs, syrup, vanilla, ginger and sea salt until smooth.
Add baking soda and ACV, mix.
Add shredded zucchini.
Scoop into greased loaf pan, bake for 35-50 minutes (for one large loaf pan) or 24-28 minutes (for 2 small loaf pans). It’s done when a toothpick inserted into the middle comes out clean.
Allow to cool for several minutes, then enjoy.

Word of the Day – Ecuatoriano – Ecuadorian

Tip of the Day – Buy this plant for a dollsr, or maybe it’s two now, from the guy who stands on the corner, across from the Sunday market. He owns a nursery and brings a selection of his plants in every week. He will bring you what you want, if he has it!

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Buffalo Garbanzo Salad

Standing with my best friend from Bozeman, MT.,was one of the most confirming, life-breathing things I’ve felt in a long time. I felt like I’d been holding my breath, living in a dream for two years. She reminded me, “Dorothy, you manifested this. About ten years ago. Do you remember? You were teaching yoga, the class was just over or just starting, and we were all talking about Vilcabamba. And you said you had no money, but you knew you were going there, were gonna live there, live off the land. You knew you would and you didn’t know how. But you would. And you did. You manifested this.” And as I took my breath, and breathed, I remembered that I came here with less than $10k, and here I am, with two houses and a business and handing out green smoothies from my own land. What a huge, magnificent blessing.

Recipe of the Day – Buffalo Chickpea Salad
Ingredients:

Dressing:

½ c. raw sunflower seeds, soaked overnight,, then laid to dry on paper towels until they sprout, 1. 1/2 days
Juice of 1 lemon
3 T. olive oil
3 garlic cloves, peeled
1 T. nutritional yeast
½ T. miso
5 T.  water, or to desired consistency
Chickpeas:

2 c. cooked chickpeas
1 tsp. paprika
1 pinch  salt
4 tap.olive oil
2 T.buffalo chipote hot sauce
4 c. lettuce, chopped, washed and dried
Extra lemon wedges (optional)

Directions:
Dressing: Add  the ingredients into  a high power blender or food processor and blend until completely smooth.
Transfer to a jar or bottle and chill.

Chickpeas: Dry the beans by gently rolling between the paper towels until the chickpeas are fairly dry. Do not skip this step or they won’t crisp up.

Transfer the dried chickpeas to a medium bowl, add the paprika, salt and olive oil and gently stir to coat the beans.

Heat up a skillet (preferably cast-iron) over medium heat. When the skillet is hot, add the chickpeas, and cook for 10 minutes, stirring every 2-3 minutes so they do not burn. Test to see if they are crisp to your liking.

Transfer chickpeas to the clean medium-sized bowl and add the buffalo sauce. Toss to coat with the dressing and then the chickpeas and decorate with lemon wedges.

Word of the Day – manifestacion – manifestation

 Tip Of the Day – Go ahead and dream big, especially if the dream is clear as a bell and you don’t picture possible hindrances.

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