Raw English Toffee

I pulled over on my bike to the Cucanama Tienda, (little store), grabbed a bottle of water and sat outside at the little table. It was afternoon, hot, and I was 15 minutes from home still. I heard a stirring behind me as the owner and her husband grabbed a little table, a basket full of guavitas, and started to peel. We said hello, and then, after a few minutes, the lady came over and, without a word, handed me one, that which she was about to sell. That touched me so much! That is this culture.Guavita

Raw English ToffeeRecipe of the Day – Raw English Toffee

Raw English Toffee is a soft sticky toffee candy with a caramel-chew to it! A variation of the classic candy with only goodness to it.

1/4 c. coconut oil, melted
1/4 c. almond butter
1/4 c. yacon syrup (or honey, agave, or coconut syrup)
1/4 c. coconut crystals or raw sugar
1/8 tsp. salt
1 dash vanilla powder (1 tsp. vanilla extract)

Save 6 almonds and cut in half for the tops. Stir by hand the rest of the ingredients. Press into silicon molds, or a cookie sheet lined with parchment paper. Put into freezer for 20 minutes. Cover with chocolate sauce and 1/2 almond each.
Chocolate syrup:

1 T. coconut oil (or cacao butter), melted
1 T. honey or other raw liquid sweetener
1 T. cacao powder
dash salt
dash vanilla

Stir by hand. Top each candy with a dollop of chocolate sauce. Press 1/2 almond into each candy. Chill/freeze again. Make it into one big candy, if you like, and break it into crunchy pieces, like peanut brittle.

Word of the Day – regalito – little gift

Tip of the Day – To give spontaneously, not pre-meditated, is the best gift! You have to look for opportunities to do it.

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Raw Titos – Cornchips

I was in the Inza coffee shop, had just ordered an iced tea and the traditional Bolivian Breakfast, eggs with onions, tomatoes and corncakes. Then looked longingly at the cushions on the couches. Did I dare take one and lay my head on it? I’d been up since 4:30, rode my bike into town, taught Chi Kung, then did a private reiki session for someone. It was hot, and I was tired and hungry, I picked up my backpack and was just putting it under my head, when the cook/waiter, Julio came over. Without a word, he took the cushion and put it under my head so I could recline. Whoa. Only in Vilcabamba.

Raw chipsRecipe of the Day – Raw Titos

This snack is quick, addictive and yummy! It’s a chip you can eat and not feel guilty!


3 C. Sprouted Sunflower Seeds
4 c.  fresh or Frozen Corn, thawed
1/2 c.  Coconut Aminos, Bragg’s or Nama Shoyu
1/2 c. orange juice pulp or barley water
1/8 c. Onion Powder
1 Tsp. Garlic Powder
2 T.  Taco Seasoning
2 T.  Chili Powder
1 – 2 T.  Nutritional Yeast

Directions:Blend well, everything but the seasoning, yeast and chili, in a  food processor and spread on dehydrator sheets covered with parchment paper. Score into desired shapes and dehydrate at 104 degrees for 24 hours until nice and crispy. Flip them halfway through and sprinkle them with a mix of the Nutritional Yeast, Seasoning, and Chili Powder. I use a little shaker and use a lot of shake.

Word of the Day – cafe -coffee

Tip of the Day – Make tons of these, eouble the recipe so you have them around to snack on!

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James’ Three Bean Chili

Living alone, I better watch talking to myself! i heard myself this morning, “If you’re not gonna put your slippers on, then I will.”


Three Bean ChiliRecipe of the Day – 3 Bean Chili


1 c. Garbanzos

1/2 c. Lentils

1 pot water

1 chopped onion

3-4 cloves mashed garlic

1/2 c. New Mexico chili powder

1/4 c. Cumin

1 T. Salt

1 1/2 c. Black beans

2 ripe tomatoes

1 red pimento pepper

1 green pimento pepper

1 sm. White onion

1/2 c. Pearled barley

James’ Directions:

What’s  for dinner the day after hanging the feedbag? 3 bean vegan Chili. This will make about10 cups. Chili is like lasagne…it gets better the more it ages..Freeze some eat some.
Soak Garbanzos and Lentils in a bowl of hot water. Put to the side.
Bring a liter of water to a boil. Add onion chopped, garlic,  chili powder,  cumin,  sal and black beans. Boil the hell out of the black beans for 30 minutes. Turn off heat.
Boil Water to skin a couple ripe tomatoes. On the bottom of each tomatoes make an X about 2 inches. Each way. When Water boils drop tomatoes in and cover. Remove from heat. In about 15 minutes rip the skin off like an old bandage…should almost fall off. Put these tomatoes less any core in a bowl.
Roast a red and green pimento pepper. Blackened. Let cool for 30 minutes. Flake off skin, remove seeds and place in bowl with tomatoes. Take kitchen scissors and cut tomatoes and peppers to a texture like salsa. Chop up the white onion. Put in the bowl with tomatoes and pimentos peppers. Place to the side.
Reheat Black beans. Add Garbanzos and Lentils. Add the barley. Cover and simmer for 1/1/2 hour. Make sure you have enough water. Check frequently. Add water as needed. Do not let beans burn on the bottom.
After an 1 1/2 hours check to make sure beans are getting soft. Remove from heat and let the pot sit for 45 minutes. Stir as needed.
Reheat beans and barley chili mix. Add Tomatoes, Peppers and new onions. About 30 minutes. Be sure to keep from any burning to occur on the bottom. Add water but the consistency should be getting like chili. Remove from heat for 30 minutes. Taste and adjust spices as needed.
Take a hand blender and coarsely blend chili (in the pot).

Word of the Day – mi mismo – my self

Tip of the Day –Wine Suggestion: Sangria or a frozen margarita with frozen sangria..aka.Uncle Julio Swirl (adult slurpee)
Ole! Buen Provecho!

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Guayaba Passionfruit Smoothie

After reading my blog about bike-riding for a year, a lovely friend helped me, taught me to clean my bike, clean the chain, get in there and dig out the debris. I also sharpened my own machetes this month, trimmed the banana trees of their old, huge leaves, and cleaned my rain gutters – all firsts! A lot of firsts since being on my own.

Guayaba passionfruitRecipe of the Day – Guayaba Passionfruit Smoothie

1/2 c. Frozen or fresh guayaba

1 passionfruit

1 frozen banana

1 c. Water

2 stevia leaves

optional – 2 handfuls greens

Directions : Blend.

Word of the Day – reparar – to fix

Tip of the Day – I know I often forget, but you can google how to do anything these days. We are so lucky to live in a country with Internet!

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Easy Pineapple Sweet ‘n Sour Sauce

Every possibly imaginable gift was given to me on my birthday.. Starting with my three kids all calling me the night before. Taxis arriving without being called, rain falling so I didn’t have to water, ten of my most treasured friends coming to breakfast, including a handmade BIrthday card from Sweet 8-year old Savannah, who took the pics below, and then…then, then, Luis strolling in to the restaurant, saying he heard it was my birthday, pulling out his guitar, and saying he came to sing to me. What! I could have cried with happiness. I don’t know if you can see the emotion on my face in the pictures here. And my friends singing and looking so happy. Some announced they didn’t want to go to yoga as they were having so much fun, but they came, and the universe knew what would make me happy – A room full of students! Ten! I had three new ones, one lady saying it was her first yoga class in years, but because of that class, she was now passionate about starting again, that made me so happy. Then I got a free smoothie, a massage, and taken out to dinner by a handsome gentleman,ending the day with skyping with my son, Keith, looking so happy. What a glorious, glorious day. I love you all!

Birthday imageRecipe of the Day – Sweet n’ Sour Sauce

Serve this traditional sauce over meatless meatballs or use in a salad/Thai Salad Dressing.

2 c. pineapple juice (with tidbits of pineapple)
4 T. vinegar (coconut vinegar/rice)
3 1/2 T.coconut crystals/raw sugar
1 T. psyllium seed

Mix by hand or in a personal blender, adding the tidbits of pineapple by hand. Chill until thickened. Serve over meatless meatballs, use in a salad/Thai Salad Dressing. Use as a dipping sauce for veggies or a bed of cauliflower/sprouted rice.

Word of the Day – cumpleaños – birthday

Tip of the Day – Use as a dipping sauce for veggies or a bed of cauliflower/sprouted rice.A quick and easy recipe that can be poured over a dish or used as a dipping sauce. It is great served with any other Asian-inspired delicacies.

Blender Pho

Note to my chiropractor brother, “Hey, P, do you remember how you taught me to use that ball on my back, to stop a muscle spasm, like, 40 years ago? You taught me that a tennis ball has too much give, and a baseball is too hard. I have shown that ball and technique to so many people! One yoga student had his pain for 25 years. I lent him my ball to roll under his back, right on the spasm, and he said his pain was gone the next day. I lent it to two tai chi students yesterday. I brought that ball in my suitcase to Ecuador, and just loaned it to the Ecuatoriana next door, my friend who mops too much. She said her pain in her shoulder is gone, and she’s so happy! She lent it to her husband, brought it back and is going to the next city over today to get a new one for herself.
See how one little thing you do has a ripple affect across continents!
I love you, P!
Continue reading “Blender Pho”

Blender Creamy Celery Soup

This woman, my friend, my neighbor, asked me, “Dorothy, do you want to be a pineapple?” (Quieres ser una piña?) I had to have heard wrong. I turned to W and told him what I thought she asked. “No, I don’t want to be a pineapple, Wilson.” He laughed heartily. “She said, ‘Can you make it with pineapple?'” (Quieres hacerle con una piña?) Oh. So that’s where my Spanish is right now.

Celery SoupRecipe of the Day – Creamy Celery Soup

You can make this either with celery or celery root (also sometimes called “celeriac.”).
Select organic celery that has nice fresh looking leaves on the end so you can use it as garnish. If not, fresh parsley leaves work.
2 stalks celery
1 c. water or 3/4 c. water + 1/4 c. rejuvelac
one avocado, peeled and pitted, or 1 c. cashews
Juice of 1 lemon or lime
3 drops liqui-dulse or kelp
1/2 c. cilantro
1/2 c. sprouts of choice
1 clove garlic
1 tsp. Bragg’s Sea Kelp Delight
2 tsp. Coconut Amino Acids/Bragg’s Amino Acids

Blend all until warm. Serve warm or cold. Top with fresh celery leaves or parsley

Word of the Day – ser – to be

Tip of the Day – Use some of it to make a delicious salad dressing!

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Home-Made Taco Seasoning

I was sitting on my little porch, when out from the adobe horno comes my dog, Toto, what! Good thing it wasn’t lit. I put this taco seasoning on my potatoes, when I cook them in the horno. Nothing like wood-fired potatoes.

Toto in the hornoRecipe of the Day – Taco Seasoning

Taco Seasoning
1 T. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 tsp. Ground Cumin
1 tsp. Ecuadorian/Himalayan Crystal or Sea Salt
1 tsp. Black Pepper
optional: 1/2 tsp. Galangal,
1/2 tsp. Zatar
1-2 tsp. Nutritional Yeast (not raw, but full of vitamin B-12)

Here’s the recipe quintupled:

1/4 C. plus 1 Tbsp. Chili Powder
1 1/4 tsp. Garlic Powder
1 1/4 tsp. Onion Powder
1 1/4 tsp. Crushed Red Pepper Flakes
1 1/4 tsp. Dried Oregano
2 1/2 tsp. Paprika
2 Tbsp. tsp. Ground Cumin
1 Tbsp. plus 2 tsp. Sea/Crystal Salt
1 Tbsp. plus 2 tsp. Black Pepper
optional: 2 tsp. Galangal
2 tsp. Zatar
2-4 tsp. nutritional yeast

Word of the Day – horno – oven

Tip of the Day – If you’ve been wondering how to replace those small packets of MSG-riddled spices with something good-for-you, try this melange of herbs.It’s a nutritious home-made taco seasoning full of antioxidants, minerals and vitamins. Spice up your raw tortilla chips, tacos, crackers, chili or salads.

Raw Ravioli

I am reading, “Robin Hood,” right now. Sure am enjoying the language! “Methinks,” says Robin, “it is the darkness in our minds that bringeth gloom to the world.” But don’t worry, it’s not all like that. A bunch of good stories from our childhood and freedom to love your brother who has saved your butt a few times!

Raw ravioli
Recipe of the Day –

Thinly–sliced root vegetables with cashew “cheese” filling makes a wonderful rawvioli! Top with ginger marinara sauce, balsamic onions and walnut “parmezano.” Serve on house-dressed greens.


Selections of colored root vegetables: beets, radishes, yams, squashes
1 cup Marinara Sauce (recipe below)
Cashew cheese/ricotta (recipe below)


Peel and slice your veggies. Salt them and let soak in water for 20 minutes. Drain and press with paper towels to absorb water. Coat the bottom of your dish with a little of the marinara sauce.
Lay out each veggie “noodle” on a a dish and press cashew cheese into each slice. Roll up. Cover with marinara.
Sprinkle with Rawmesan.
Eat now or put some in the dehydrator at 105 degrees for a couple hours to warm it up. Add mushrooms and/or spinach if desired.

Ginger Marinara sauce:

Blend in food processor fitted with S blade:
1 ripe tomato (about 1/2 cup)
1/2 c. sun-dried tomatoes, soaked
2 T. extra virgin olive oil
1 T. fresh minced basil or 1 tsp dried basil
1 tsp. dried oregano
1/4″ ginger root
1/2 tsp. crushed garlic or 1 clove
1/4 tsp.and 1/8 tsp salt
Dash black pepper
Dash cayenne
Dash turmeric

Ricotta CHEESE: (Start 8-12 hours ahead of assembly time)
1 c. soaked cashews or almonds, or pine nuts
1 T. lemon juice
enough Rejuvelac, barley water or water to make a fairly thin paste

Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
1 T coconut aminos
1 clove of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.

Cover tightly with plastic wrap and refrigerate.

1/2 c. walnuts
1/4 c. nutritional yeast
1/2 tsp. dried lemon peel
1/2 tsp. salt
dash pepper.
Grind the walnuts and stir in the other ingredients by hand. Sprinkle on each vegetable layer, over the veggies, sauce and “cheese,” bedore and adter you roll them up into raviolis.

Word of the Day – leo – I read

Tip of the Day – Make this into lasagna by keepong the veggie noodles flat, instead of rolling up!

No-Bake Cherry or Berry Pie

One year, two new tires and a dented blue basket, and I’m still riding my bike!

imageRecipe of the Day – 
No-Bake Cherry or Berry Pie
3 c. almonds, walnuts or other nuts
6-9 soaked dates
1 T. coconut crystals
1 tsp. almond extract
dash sea salt

6 c. fresh pitted Bing or Rainier cherries
9 dates, soaked
½ c. coconut nectar or other liquid sweetener
1 T psyllium seed
1 T. chia seeds soaked 10 miinutes
1 dash vanilla powder
juice 1/2 lemon
Process almonds and dates through Juicer using the solid screen. Add the psyllium and vanilla. Press the mixture into a 9-inch glass pie pan, saving 1/4 of the mixture for the lattice. Roll the dough and carefully cut out your strips 1/2″ wide. Lift them with a knife onto the top of the pie creating a lattice effect.
Cover and put into the fridge for up to 4 days.

Place all filling ingredients in a food processor and process until thoroughly blended and creamy. Immediately pour the filling into the pie crust. Place in dehydrator for 4-6 hours at 105 degrees until filling is to the right consistency. Serve or cover and refrigerate.

Word of the Day – ejercisio -exercise

Tip of the Day – The raw berry or cherry pie is packed with vitamins such as A and C, with antioxidants and even melatonin! With the almond crust it makes a superb brainfood. The filling also makes a wonderful, healthy jam by itself!

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