Veggie-Stuffed Tomatoes

I was hearing the rain early this morning, so knew I could sleep in and not water the land- lovely! But then a huge owl sound broke the spell, before 6 a.m. and  so loud! And then I heard him again, perhaps farther in the closest tree, and then again, farther away, and then again, barely audible. A buho!  A gift!

Recipe of the Day – Stuffed Tomatoes
2 medium tomatoes

1//2 lb. mushrooms
1/2 small carrot
1/2 celery stalk, sliced
1/2 small onion, peeled
1 small garlic clove, peeled and minced
1/4 tsp. dried oregano
2 tsp. olive oil
1 T. white wine or vegetable broth
1/3 c. gluten-free bread crumbs or oats
2  T. Parmezan0 (dairy-free walnut parmesan- see recipe this blog) or Parmesan cheese
3 to 4 fresh basil leaves, thinly sliced
1/4 c. chopped walnuts


Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell. Scoop out and reserve the pulp. Invert tomatoes onto paper towels to drain.In a food processor. Process the vegetables and reserved tomato pulp until mixed well. In a small skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth. Simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmezano and basil.
Stuff tomatoes; replace tops. Sprinkle walnuts on each one. You can eat these raw, right now! Or bake in a shallow baking dish at 350 degrees F. 15-20 minutes. Good topped with avocado!

Word of the Day – tomate – tomatoes

Tip of the Day – Add 2 c. of brown rice to this recipe, cooked, to stretch it out, vary the color and for a different taste. It’s wonderful!

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Lynne’s Sunflower Mayo

An astrologer recently did my star chart for free. He said, “It’s too bad you weren’t born 5 hours earlier, Dorothy. We could’ve had a hot, passionate relationship.” My mind often does work in strange tangents, I said, “Why do I have to be born 5 hours earlier? Why can’t you be born 5 hours later!” We are good friends and he laughed heartily. I’m not taking the responsibilty for that one!


Recipe of the Day – Sunflower Mayo

. My mayo recipe says Lynne, is: 2 egg yolks + 1 whole egg whizzed together in the food processor until nicely blended and a good lemony color. Then add: 1 teaspoon salt, 1/2 teaspoon or so of pepper (white if you have it, black if you don’t), 1 teaspoon dried mustard and blend for 15 more seconds. Add 1 tablespoon of lemon/lime juice or vinegar (I have been using the herb vinegar from Super Maxi and Dave loves that) and whiz for 30 more seconds. Then while still running start to very slowly pour in 2 cups of Girasol. About half way through, I bump up the speed on the food processor to high. This is nice and thick even before refrigerating and Hellman’s Mayo thick after refrigerating. I do measure out everything before I start so I have it to hand. It takes about 5 or 6 minutes to make a bit more than a pint of mayo that will last in the fridge for 2 or 3 weeks.

Word of the Day   –responsibilidad – responsiblity

Tip of the Day – Lynne says, “SuperMaxi in Loja has sunflower mayonnaise.”

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V-8 Juice/Virgin Bloody Mary’s

i was talking with my daughter last week, remarking how wonderfully she and her boyfriend of two years have their meals done. Neither takes a role. They both discuss it every day, “What do you wanna do for dinner?” Or, “Want to make stir-fry with me?”  Or, “I’d like to make chicken tonight, ” or “Can you make us a barbecue.”  Neither ever assumes the other is making all the meals. I love that. I told her that sometimes, with this older set of men,  when one expects you to “put-out,” I’ve noticed, they generally mean meals, not sex, ha ha! Just an observation or a joke, not true for all, I’m sure!

My ex- says, “An English friend once told me they called a Virgin Mary “a Bloody Shame”Ha!

Recipe of the Day – 
V-8 Juice/Vegan Bloody Mary Mix


20 oz. tomatoes
7 splashes red Tobasco (or tiny amount red peppers)
1 T. vegan worcesterhire sauce
1 hpg. tsp. horseradish
dash celery salt
juice of 1 lime
black pepper to taste.
Directions: Juice the tomatoes. Blend with the other ingredients. Chill. Serve with a stalk of celery or lime.

Word of the Day – cocinado – cooked

Tip of the Day – Talk over everything, in relationships. Gosh, not one of my gifts, unless prompted. I ususally just think of getting the job done.

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Zucchini Corn Pasta with Basil

“Toto, where are you, ” I yelled? I had dropped the leash and he ran off into the tall grass, his specialty. After several minutes I found him sitting quietly nearby, but in an awful situation. The end of his leash was wrapped around the neck of a chicken, with no marks on him, but dead. Dang it! I asked the workers whose it was, and they told me, Luis. On  the way down there I recalled that last year, Luis’ bulls had smashed my fence down and ate 50 or so stalks chock-full of ripe, ripe corn. But no need to bring it up. Luis said, “No pase nada, Dorothy.” And let it go. Wow, do I have amazing friends, good people and exemplary neighbors. Not the first time I’ve been blessed.

Recipe of the Day – Zucchini Corn Pasta with Basil


1 zucchini sliced or shredded into noodles, or 2 c. noodles or rice

1+ T. olive oil

6 green onions, chopped

dash salt

1/4 c. water or red wine

2 c. corn

1/2 tsp. pepper

3 T. coconut oil

1/3 c. basil, chopped

1/4 tsp. paprika

juice of 1 lemon



Cook your rice or noodles, if needed. You don’t have to cook the zucchini pasta! Heat 1 T. Of the oil over medium heat and saute the onions with the salt, about 3 minutes. Add 1/4 c. water or red wine and all the corn but 1/4 cup . Simmer about 3 minutes until hot. Puree in the blender with salt and pepper. Use the same skillet to heat the rest of the oil and add the rest of the corn. Then add the zucchini and herbs and garnish with paprika. Sprinkle with lemon.

Word of the Day – vino tinto – red wine

Tip of the Day – It’s so worth it to cone clean. We want to be at peace, most of all.

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Berry Bars

And speaking of bars, Do you want these fence bars wider, or more narrow, Dorothy?” the maestro asked me. Because narrower is less material. “Wider, Jose. Because when Clare was young, we were at the Mall, and she stuck her head between the bars and couldn’t get her head out! They laughed.

Recipe of the Day – Berry Bars

Bottom Layer

1 c. Oats
2 T. water
1 T. Coconut oil
1 T. Coconut  syrup
1 T. Coconut sugar

1 c. Apple sauce

Blueberry Layer
1 cup pureed blue or other berries
1 c. Oats

1 T. Chia seeds
¼ c. Coconut syrup or honey

3 T coconut oil

Bottom Layer: Melt oil in a double boiler, if needed, and mix with other ingredients. Press into a thin layer in an 8×8 pan. Chill.
Blueberry Layer: Puree blueberries in a food processor. Add the other ingredients until thoroughly blended. Press evenly on top of bottom layer. Garnish with coconut or cacao nibs.

Word of the Day – pasomanos – handrails

Tip of the Day – You gotta build your handrails so the people can hold onto them, so they don’t fall over them, and ao so kids don’t put their heads through!

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Margarita’s Thai Sauce

I’ll grab the green one. You get the red one.” I heard the two men on the shuttle whispering in low tones. No, they weren’t stealing my bags. They were deciding how to help me off the airport shuttle. So nice, gosh! And then, when I was struggling with the cart machine, a handsome man in a black suit said, “You know, those carts are all over the place. Let me get you one.” And saved me $5. Whoa. And others: the young man waiting on the island who held my cart while I shoved the 50-lb. bags on. The aiport guy pushing a wheelchair, who also checked my luggage tag, showed me where the baggage room was, and led me to my gate. Wow. More lovely angels all over the airports.

Recipe of the Day – Thai Sauce


2 c. strong lemongrass

1 T. soy sauce

1 Tsp. black japanese sesame oil

1 hpg. T. orn starch

1 tsp. powdered or fresh ginger

1 tsp. garlic powder or 1 garlic clove

Directions: Margarita say, “Here is a super easy “Thai” sauce for your “Wok-ed veggies or anything else.” Start with 2 cups of strong lemongrass (hierba luisa) tea. Put that in a big jar with a tight lid. Add one tablespoon of soy sauce, one teaspoon of black japanese sesame oil, one heaping tablespoon of corn starch, one teaspoon of powdered ginger (I use fresh), fresh garlic (or powdered). Shake well, turn up heat when things are almost all cooked, pour this in, stir til thickened. Works great for chicken or shrimp also.”


Word of the Day – hierba luisa – lemongrass


Tip of the Day – I use this straight on brown rice, cold or hot, for something easy to make at the end of the day. The brown rice, chock full of B vitamins, makes you feel calm and energizes your brain, and the sauce makes you happy!

Chard Wraps

Excuse me while I expound on things from the States:  Tiko loves his dog toy!  My yellow curtains look perfect from the road!   Jose will put up new curtain rods and curtains for the living room on Monday!   My raw food bars and almond butter are a treasure! I used my food processor to make them!   I used my tape from a dispenser! I have a paper calendar and new thrift-store clothes and new blue things for my kitchen, that match and are soft! Small things that may not mean much, but make life wonderful and remind me of being with my children in their homes. Audible sigh.

Recipe 0f the Day – Chard Wraps

6 large chard leaves

1 c. Almond yogurt (see rcipe this blog, or use regular yogurt)

1/4 c. Cornmeal or rice flour

2 cloves minced garlic

2 green onions, chopped

1 T. Chopped mint

2+ T. Chopped  nuts or seeds

2 T. Chopped dill

1 T. Lemon zest

2 tsp. Olive oil

1 tsp. Salt

1/2 tsp. Pepper

options:carrots, tomatoes, cabbage, you choose!


Directions: Wash the chard and pat between paper towels. Mix yogurt with the rest of the ingredients. Brush 6 ramekins or little dishes with oil. Line each with one leaf, and fill 1/2 full with the yogurt mixture. Fold over edges of each leaf and sprinkle with more nuts, salt and pepper. Eat raw or you can bake T 400 degrees for 20 minutes.


Word of the Day – cosas – things


Tip of the Day – Guess I am a material girl. It’s nice to have some comforts of home. I keep an ongoing list of 10-12 things that would be nice if/when I return to the States.


Thai Ginger Soup

In the baggage collection at Mexico City, I was nudged in the knees by the Police Dog. I was working with all kinds of plants on my vacation.My bags could’ve smelled like medicinal MJ from clients’ oils.  The police asked me what was in there, and I said, “Oh, granola.” I paused. “Granola bars.” He looked me square in the eyes, decided I must be okay, then kindly helped me find my luggage carousel!

Recipe of the Day – Thai Ginger (Chicken-if-you-want) Soup

1 T. coconut oil
1 green onion, thinly sliced
2 cloves garlic, minced

1/2 in. grated ginger

2 springs lemongrass, cut into pieces
2 T. green curry paste or 2 T. curry powder
6 c. vege or  chicken broth
2 c. coconut milk
1 T. Bragg’s amino acids or fish sauce
2 red bell peppers, thinly sliced

1 zucchin, shaved or shreded into noodles
1 T. fresh cilantro

salt and pepper to taste


Cook and stir the ginger, garlic, onions, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the broth in,  stirring continually. Stir in the fish sauce/braggs or soy sauce and coconut sugar; simmer for 15 minutes. Stir in the coconut milk and zucchini, cook and stir until soft, about three minutes. Ladel in to bowls and sprinkle with cilantro, salt and pepper..


Word of the Day – ciudad – city


Tip of the Day – Adda 1 lb. cooked chicken to this, if you like, and wash your clothes twice before traveling, if you work with medicinal mj!

Carob Chip Bars

It is a great stress Reduction for me to walk out to look at my friends, the trees. And talking to them calms me down. “I don’t know what you are, but you’re doing great.”. And standing under the papaya trees bearing fruit – the smell! Like heaven, fills me with happiness.

Recipe of the Day –Carob Chip Bars


1 c. Gluten-free flour (I used a mix of rice and barley)

2 c. Oats

1/4 c. Coconut crystals

2 T. Coconut oil

2 T. Almond butter

3 dates soaked in water (save the date water)

1 T. Chia seeds (soaked in 3 T. Water )

1/2 c. Carob chips

2 bananas, mashed

pinch vanilla powder or 1 tsp. Vanilla extract

1/2 tsp. Salt

Directions: Soak the dates and the chia seeds. Save the water to moisten the dough. Add it to the mashed bananas with the rest of the ingredients, using the water to add, a little at a time, to get a mold-able dough. Shape into bars and dehydrate 105 degress for 4 or more bours, or bake at 35o degrees F. for 20 minutes. Wrapped in plastic they make a great bar to tske traveling!

Word of the Day – arboles – trees

Tip of the Day – Do it. Go outside and walk in the grass. Stand under the trees. Breathe. Even just going outside puts you in a new world. Do it now.

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Smooth Orange Smoothie

Packing my bags to return to the States, I realized at the last moment that I didn’t have any identifiying scarves or ribbons. So I grabbed some plastic grocery bags from Clare’s kitchen! Something I needed, she didn’t, and wouldnt’t be stolen off my luggage. And guess what, I was the only one in all th baggage claims with plastic bag identifiers! (I also took pics of my bags).

Recipe of the Day- Smooth Orange Smoothie


1 frozen banana

juice of 1 orange

dash vanilla powder or vanilla extract

1 c. almond/coconut milk/ date water

2 dates, soaked and pitted

Directions: Soak the dates for ten minutes. Save the soak water and discard the pits. Blend with the rest of the ingredients.

Word of the Day- naranja – orange

Tip of the Day – It sure is great to have a big identifier on your bags for you, your friends, anyone who helps you find your bags!

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