Witch Hazel Deodorant

I awoke on my back with my sternum out of joint, what? Two days of discomfort,  then, just before I had to teach yoga, the only one person who sat down across from me at the Juice Factory was Jim, my friend, the chiropractor. He was stressed from car problems, and still managed to have me stand on a step, cross my arms, and sent a series of cracks down my chest and back. Wow! I felt like it was the first time I could stand and sit straight in two days, wahoo! I asked him how much I could give him and he let me buy him a one-dollar shot of green juice. (He’s the Christmas elf who fixed my basket on my bike, without even telling me, last year.) Gosh.

Recipe of the Day – Witch Hazel Deodorant

Ingredients:

1/2 c. witch hazel

1/4 c. aloe vera gel or juice

1/4 tsp. baking soda

10 drops of your favorite essential oil. (Sage  has deodorant properties.)

Directions : Mix all ingredients together in a spray bottle. Shake and use. It will be wet for a moment, but should dry quickly after soaking into your skin.

word of the Day – espalda – back

Tip of the Day – Just plain lemon juice, lome or baking soda works well as a nstiral deodorant, too!

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Raw Hazelnut Fudge

I was teaching Tai Chi when a new student pointed to the schedule for clarification. What! My classes were ruled over with a black marker, weird! Because I was the one who made the schedule. I questioned five of the staff and no one knew anything. They pointed to a printed note left to them from the boss, left in English, which they couldn’t read, i translated it for them but it was an unclear schedule of hours, with Tai Chi and Yoga on there, but no hours, weird. So I emailed the owner and he wrote back saying he was scaling back on yoga and tai chi. So that’s that! I thanked him for a year and a half of teaching there, but sure would’ve liked a heads-up so I could’ve told my students. There have been up to ten coming sometimes, so I guess I will have to pass the word as fast as possible! Luckily the Vilca word chain is pretty fast. And I will teach soon at the Community Center. Whew, That caught me by surprise!

Recipe of the Day – Raw Hazelnut Fudge

This fudge is  raw and vegan, and the sprouted hazelnuts are rich in energy and many nutrients.
Ingredients
1 c. strawberries
1 c. raw cacao powder
1 c. sprouted hazelnuts (soaked one day, sprouted one day)
1/2 c. Cacao Bliss , melted cacao butter or coconut oil
1/4 c. raw agave syrup,coconut syrup or honey
dash salt

Directions:Process all together in the food processor until it forms a ball. Chill in a small rectangular pan or cupcake papers.

Word of the Day – trabajo – work

Tip of the Day – You could also substitute peanut butter for a high protein snack with a peanut-butter-and-jelly taste.

 

Fermented Barley Water

A friend asks, “Hi Dorothy. I was looking at your Creamy Mushroom Soup. How long do you age your barley water? Where do you keep it? How long will it last. Hope all is good.”

Recipe of the Day – Fermented Barley Water

Ingredients:

1 handful barley

1 qt. water

2 -1/8″ slices ginger root

2 pinches orange peel

options: juice of 1/2 lemon, 1 tap. Cinnamon, 1 T. honey or other sweetener

Directions:
Soak 1 handful barley in 1 qt. water overnight. The next day,
add 2 slices of ginger and 2 pinches orange peel, some sweetening, if desired, lemon or cinnamon.
Let sit for one-two days on your counter, depending on how fermented you like it, then refrigerate at night.
Drink 8 ou. twice daily, afternoon and right before bed.
Fill the same jar up with water as you decant off what you need to drink.
Full of magnesium, phosphorous, copper and antioxidants!

Word of the Day –  barley

Tip of the Day – Have a little fermented something everyday, like this barley wYer, rejuvelac, kombucha, sauerkraut. That way you don’t have to buy expensive probiotics!

 

Eggless Scramble Breakfast Wraps

Have you ever stood under a huge banana leaf? Ther’s something special about it, besides keeping you from rain and sun. Protection!

Recipe of the Day – Eggless Scramble Wraps

These raw breakfast wraps are made with the meat of young coconuts, then dehyrdrated to form a pliable wrap. The insides are sprouted almonds, sunflower seeds and turmeric, to look like scrambled eggs. They taste yummy!
For the wraps, use large swiss chard, (I kept saying collards in the video- sorry!) or
Coconut Wraps – makes 3 large
Ingredients:
1 3/4 cups young coconut meat
pinch Himalayan Sea Salt
coconut water — Add SLOWLY — adding just enough water to reach a thick cream consistency

Directions: Blend until completely creamy smooth, adding barely enough coconut water to make it thick and creamy., Pour the mixture onto a dehydrator tray lined with a Teflex sheet. Spread as evenly as possible and about 1/4 inch thickness. Dehydrate at 105 degrees F. until the wrap is dry but still pliable. Keep checking after the first four hours to make sure it isn’t getting crispy.

Scrambled “Eggs”
Ingredients:
1 c. Almonds

1/2 c. Sunflower seeds
1 tsp. turmeric
1/2 tsp. salt
1/4 c. water – add slowly while blendling

Directions:  If desired, soak  and sprout 1 c. almonds and 1/2 c. sunflower seeds.
In a food processor, blend until chunky, the seeds and nuts. Stir in the spices. Put these scrambled “eggs” on your wrap. Sprinkle with your choice of raw vegetables:
Spread with guacomole, if desired.
Sprinkle with diced:
cilantro
garlic
onions
mushrooms,
tomatoes
celery
peppers
salsa

 

Word of the Day – hoja – leaf

Tip of the Day – You can use any big leaf for the wraps: beet leaves, lettuce, collards, or any flat breads.

Blender Vegetable Soup

I know this is a typical mom scenario, but I am mostly happy that my son received an outpouring of love from his family, when he was sick with the flu. I love that so much, and awoke entirely happy from having us as a family. I could cry, podria llorar.

Recipe of the Day – Raw Vegetable Soup
Ingredients:
Stock:
2 c. water or rejuvelac
1 T Coconut Aminos, Bragg’s Amino Acids or Nama Shoyu

1 medium tomato
1/4 tsp. Celtic sea salt/Himalayan Crystal Salt
1 tsp. Italian herbs
1 tsp. coconut oil
1 clove garlic
1/4 c. cilantro
Directions, Blend. Pour into a bowl.Pulse quickly, or add by hand the vegetables:
Vegetables:

1 c chopped broccoli florets
1 chopped carrot
1 c chopped kale or spinach
1 chopped zucchini
1 chopped yellow squash
1 chopped sweet onion
1 chopped clove garlic

Pulse the vegetables a couple times, in your blender or food processor, to keep them chunky. Stir in by hand. Add a sprinkle of nuts or sprouts!

Word/phrase of the Day – Podria llorar – I could cry.

Tip of the Day – Have soup several times a week. So great for your digestion. The Ecuatorianos make it a mainstay of their diet. Perhaps that’s one of the reasons they stay so young-looking and live so long!

 

 

Quick Sweet Potato Casserole

Twice when my youngest brother complained of his arthritis, I advised him to get off the gluten, which causes inflamation in the joints. Each time he did, went off all gluten, and reduced his pain by 90%. Now he tells everyone! Well, now I went though the  thing! I had pain in the joints for days, until I remembered my own advice, i realized I’d had this wonderful olive bread and camote breads from the market. The next day I was cranky from the pain in my leg and knee joints. Kept away from wheat, totally, and haven’t had a pain since, in ten days, not one pain. This wasn’t the only time. But this was the time i realIzed what was causing it. Whew!

Recipe of the Day – Sweet Potato Casserole

This is a chunky, slightly sweet casserole topped with pecans. Substitute yams, if you like.
Ingredients:
1 c. pecans soaked overnight, then drained and dehydrated with 1/4 c. honey and 1 tsp. salt (optional)

3 c. peeled and chopped sweet potatoes
1/2 c.,water, barley or coconut water or almond milk
1/2 c. dates, soaked for about 20 minutes
1 tsp. cinnamon
dash vanilla power
Directions:
1. Line a casserole dish with your choice of 1 banana, 1/2 an apple or pear, 1 c. pineapple or mango, 2-3 dates chopped

1 Put potatoes, water/milk, dates, cinnamon and vanilla in processor and puree till smooth.
2 Pour over fruit into a casserole dish.
3. Sprinkle pecans over the potato mixture.
Eat now or warm in the dehydrator at 105 degrees for 2 hours until warm.

Word of the Day – inflamacion – inflammation

Tip of the Day – Switch up your fruit to use your favorites. You can bake this, if you like, at 400 degrees F. for 20 minutes,

Creamy Blender Mushroom Soup

Now this was my kind of Christmas out: town and dinner and seeing people from 3 p.m., while the sun roasting overhead turned to dark gry clouds rolling in on a sweet, cool breeze. Another promise that I won’t have to water tonight. A piece of gluten-free chocolate cake and a soft taxi ride home. Getting home by 6 p.m. Perfect. I’m a girl who loves to be home.

Raw Blender Mushroom Soup

Ingredients:
1 1/4 c. chopped fresh mushrooms
1/3 c.  cashews
1/4 to 3/4 c. barley water, water or rejuvelac
1/2 tsp. celtic sea salt
1/2 tsp. black pepper – save for sprinkling on top
1/3 c. finely chopped fresh mushrooms – save for stirring in by hand

Directions:

1. Wash and dry, chop your mushrooms.

2. Add all ingredients (except the second set of mushrooms and pepper) into your high-speed blender. Blend on high until very smooth and well-blended. Blend twice to be slightly warm when coming out of the blender.

3. Pour mushroom soup mixture into a bowl(s). Add remaining mushrooms and sprinkle with pepper.

4. Eat this  soup immediately, while still warm from the blender!

Word of the Day – hongos – mushrooms

Tip of the Day – I”ve been told over and over, by my children, especially, who say, “Do what makes you happy!” So, go to a party, don’t go. Whatever makes you happy!

 

7-Layer Dip

I stopped at the Cucanama tienda, (little store) to get a bottle of water on my bike ride home. And was so suprised to be invited to the neighborhood Christmas party, tonight! What an honor. it’s all Ecuadorians, so I feel super flattered that they asked. It’s prety wild, a lot of drinking. But, maybe I can ride my bike down and say Feliz Navidad before it gets crazy.

Recipe of the Day – 7-Layer Dip

Create your own 7-Layer Dip with Spanish raw foods, all vegan, nothing fried.
Ingredients:

2 c. shredded romaine lettuce
1 c. walnut taco meat
1/2 c. yellow cheddah cheeze
1/4 c. diced red green and yellow bell
1/3 c. guacomole or sliced avocado
2 T. salsa or cashew sour cream
Options: tomatoes, onions, olives, or cilantro

Directions : Using a big party dish or pie plate, start with the lettuce and layer everything in order, ending with the chips,. Try cucumbers,, celery, raw chips or crackers, or RAWRiTOS for dipping.

Here are the other dips used in this recipe:

Walnut chili spread:

Ingredients:

1 c. walnuts
2 T. Bragg’s Amino Acids or Nama Shoyu
1/2 c. peppers of choice
1/2 tsp. chili powder

Directions : In a food processor, blend until chunky or creamy, as desired.

Cheesy  Cheddah Cheese:

Ingredients::
1 c. pine nuts or cashews
2 yellow bell peppers, seeded and chopped
juice of 1 lemon
1 tsp. sea salt
1 T. paprika
optional  – 1 T. nutritional yeast
Other options – 1 c. basil, 1/2 tsp. chipotle or cayenne, 1 garlic clove

Directions: Pulse the nuts in your food processor, then add the other infredients and blend until creamy,

Word/Phrase of the Day – Feliz Navidad – Merry Christmas

Tip of the Day – You can have this for Christmas. It doesn’t need to be a turkey dinner. This is much more colorful!

 

 

Roasted Camote (Sweet Potato) with Paprika

I awoke with the most tremendous urge to get out, see more of Ecuador, or Bolivia, or Chile. Then, without saying a word, a friend and Tai Chi student invited me to travel to Baños with her, in one month, woohoo!

Recipe of the Day – Roasted Camote with Paprika

Ingredients:

4 c. peeled, cut sweet potatoes, camote or yams

4 tsp. paprika

1 tsp. salt

Directions: Peel and cut the sweet potatoes into desired chunks. Thin ones cook the fastest. Put them in a bag and drizzle the oil over. Then sprinkle the herbs and spices. Shake well to coat the potatoes. Bake on an oiled baking sheet at 400 degrees for 20-30 minutes, depending on how thick they are.

Word of the Day – viajar – to travel

Tip of the Day – Many women, all my friends, travel alone. But if you can travel with someone like-minded, so much the safer and more fun!

 

No-Bake Pumpkin Pie

What does a girl do, when she’s a little down? Missing her kids at Christmas. Meditate, breathe, make chocolate, sharpen machetes, meditate. Make a berry pie, chop up the old banana tree, eat granola and chocolate coconut milk, meditate. Walk, rest, meditate. Be in the moment, oh yeah.

Recipe of the Day – Pumpkin Pie

Ingredients:

Crust:
1 c. chopped sweet potato or yam
1 c. sprouted oats
1/3 – 1/2 cup dates, pitted and soaked

Filling:
2 c. shredded pumpkin or butternut squash
1 c. dates, soaked
1 c. macadamia nuts
1 c. raw honey
1 dash vanilla powder
1 tsp. cinnamon
1/2 tsp ginger
½ tsp. ground cloves
½ tsp. nutmeg
¼ c. coconut water,water or almond milk

Directions For Crust:
1. Add all ingredients and blend until smooth.
2. Pat down into a pie plate.

Directions For Filling:
1. IN a food processor, process pumpkin with macadamia nuts and a little of the water/milk.
2. Add other ingredients and blend until smooth
3. Place filling on top of pie crust.
Sprinkle with cinnamon, coconut or pecans. Top with cashew cream, if desired.

Cashew Cream:
Soak 1 c. cashews or macadamia nuts
In food processor, process nuts with”
1 hpg. T. coconut oil
1/4 c. honey
1/4 c. shredded coconut
1/4 tsp. salt
dash vanilla powder

Directions: Process until creamy. Drizzle in 1 T – 1/4 c. water until creamy.

Word of the Day – calabaza – pumpkin

Tip of the Day – Be in the moment. it’s a lot quicker than doing things to distract yourself.