Chocolate Tacos With Banana Ice Cream

Toto passed away today. I opened the gate so a taxi could come in with a guest. Another car came by, and Toto dashed right out and ran in to the back of it. The wonderful guests helped to dig the spot for Toto under the big, old mesquite tree. Tiko and I are very somber today.

Recipe of the Day – Chocolate Tacos


1/2 c. coconut crystal or panela
1/4 c. gluten-free or wheat flour
3 T. cacao powder
1 t. yucca starch
1/4 tsp. salt
3 T.  egg whites
1 tsp. coconut milk
1 pinch vanilla or 1/4 tsp. vanilla extract

1/2 c darkchocolate
1 tsp. coconut  oil
1/2 c. peanuts, divided
2 c. frozen bananas, blended

Directions:Preheat oven to 400°. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla. Coat a baking sheet with oil,. Spoon batter onto the sheet in circles, using 1 T. for each circle,  to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula, then remove to a plate, Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.

Combine chocolate  and oil in a double boiler until melted, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup banana creaminto each shell. Drizzle remaining chocolate mixture evenly; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.

Word of the Day – murio – died

Tip fo the Day – Lean into the sadness, lean on the universe and cry when you feel like it, Dorothy. No one minds.

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Chocolate Fudge with Turmeric Peanuts

My guests are playing this amazingly sweet banjo and guitar outside on my porch right now. I so want someone to share this with. They’ll be here a few more days, And I am the luckiest woman in the world. Rich…that’s the word for their music, Rich music which is not intrusive but lifts the spirit, as they improv together, father and son, stretching the limits of bluegrass to spanish guitar, to meditation. I sit and do nothing else. The dogs lay  happily at their feet, How can this be?

Airbnb guests playing music

Recipe of the Day – Chocolate Fudge with Turmeric Peanuts


1 c. peanut/mani butter

1/8 c. Turmeric
2 small bananas
1/2 c. dates of honey
2 T. coconut oil
T. honey
1/3 c. cacao
1 pinch sea salt

Put the peanuts in a bag and sprinkle with the turmeric. Roast in a hot skillet while turning often, until toastY and crisp, 5-7 minutes. Plac  all the ingredients into the food processor and blend until creamy and without lumps. Place in a brownie pan and chill or freeze.

Word of the Day – curcuma – turmeric
Tip of the Day – Serve with raisins, berries or chocolate sauce!

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Greens and Brown Rice with Turmeric Peanuts and Raisins

Carnival is here – a fiesta dating back to the 1860′ which lasts for five days, Water, eggs, flour are freely thrown at folks in the plazas or on the streets. This afternoon we attended one of the opening festivals. Each has its’ own ‘flavor’, all with music, bands, dance, performance and of course foam sprays all over everybody. I put up my umbrella whenever a water gun appeared.

Recipe of the Day – Greens and Brown Rice with Turmeric Peanuts and Raisins


1 c. Brown rice

2 1/2 c. Water

2 c. Beet greens, chopped

1/2 c. Peanuts roasted in

1 T. Turmeric

1/4 c. Raisins

Directions: Boil the water, then add the rice. Reduce heato simmer and keep covered for 40-45 minutes until soft and fluffy. Meanwhule, brush a skillet ot toaster pan with coconut oil. Turn to high hear. Put the peanuts in a bag and dust with the turmeric. Shake well and pour into skillet. Toast for 2-3 minutes, turning the nuts several times. Throw in the greens for a couple minutes until slightly wilted. Serve over the brown rice with raisins.

Word/Phrase of the Day – a(l) fin de cuentas – when it comes down to it

Tip of the Day – Avoid Carnavale if you don’t want to get sprayed with wet foam. It gets pretty crazy.

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Guayusa “Tea”

I was sitting, knees curled up at the JF, having a cup of guayusa tea, when a married man sat down in front of me.”In answer to your question, Dorothy…No, I will not go out with you. I’m going traveling tomorrow,” Which made me guffaw, and feel flattered. So that was quite a pick-up line. But the tea I was having was having gave me a quite a pick-me-up, guayusa. it’s not actually an herb, but a cousin of the Yerba Mate, cultivated as a part of Amazonian culture for over 2,000 years. It gives me energy without feeling edgy. I like it, when I need it!

eRecipe of the Day – Guayasa Tea


3-4 leaves guayasa

1 pot water


Bring the water to almost a boil, then turn off the heat. Add the leaves, cover and let steep for twenty minutes. You are going to feel good!

Word of the Day – Aniñado – spoiled, childish, infantile, wealthy

Tip of the Day – The plant contains amino acids, antioxidants, and methylxantine alkaloids, including caffeine, theophylline, and theobromine. It does have caffeine and other stimulating “methyl xanthine alkaloids,” theophylline, also found in green tea, and theobromine, the stimulant in dark chocolate that provides a soothing feeling.

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Mole Madre

The Mexican chef Enrique Olvera made this dish famous by aging the starter mole for 895 days, as of Netflix showing of Chef’s Table, The mole is a typical family celebration – All of the ingredients are toasted in a  cast-iron griddle, then ground in a stone mill: first the fruits, then the spices, the nuts, and the chiles. The new paste is then cooked and the old mother mole is fed with it. it changes every day it is reheated. To protect its beauty and purity, this Chef presents it without meat, but with a fresh tortilla and sesame. Here is my version, using what is readily available in Ecuador. 

Chef Enrique Olvera’s Mole Madre

Recipe of the Day – Mole Madre

1 small  tomato
3 T. plantain in skin
9 cloves garlic
3 T. onion
⅓ tsp. ground cinnamon
⅓ tsp. ground nutmeg
⅓ tsp.  ground clove
⅓ tsp. ground allspice
⅓ tsp. ground star anise
Fresh ginger
Half prune
8 raisins
1 T. sesame seeds
3 almonds, roughly chopped
2 tsp. peanuts, roughly chopped
1 tsp. pecans, roughly chopped
1 ½ ounce dried chiles, stem and seeds removed
1 tsp.  grapeseed  or olive oil
½ ounce Ecuadorian chocolate, roughly chopped
Sea salt
Coconut Sugar


1. Heat a cast-iron griddle over high heat; roast tomato, turning occasionally, until beginning to burst. Remove from heat, place on a plate. Roast plantain in skin, turning occasionally, until softened. Remove from heat, place on same plate. Roast garlic and onion, stirring occasionally, until softened. Place on same plate. Wipe off comal. Toast cinnamon, nutmeg, clove, allspice, star anise and ginger, stirring occasionally, until fragrant. Place on another plate. Roast prune and raisins, stirring occasionally, until slightly plumped and softened. Place on plate with tomatoes. Toast sesame seeds, almonds, peanuts and pecans, stirring occasionally, until brown. Remove from heat. Place on plate with spices. Toast thyme, marjoram and oregano, stirring occasionally, until fragrant. Place on plate with spices. Toast chiles, turning occasionally, until slightly blackened. Place on same plate. Reserve.

2. Place spices, seeds and nuts, herbs and chiles in a large mortar and grind into a paste. Place on in a bowl. Peel plantain. Add to th tomatoes, onion, garlic and fruit. Grind to a smooth paste. Place in another bowl. Reserve.

3. Heat oil in a saucepan set over high heat. Add vegetable and fruit paste. Cook, stirring occasionally, 20 minutes. Add spice paste. Cook, stirring occasionally, 20 minutes. Add chocolate. Stir until melted and combined. Season. Add sugar to taste. Remove mole from heat. Reserve (keep warm). Serve with warm, soft tortillas.


3 ⅔ teaspoons sesame seeds
Sesame oil
2 tablespoons plus ⅓ teaspoon grapeseed oil

1. Mix salt into ½ cup water in a bowl to create a brine, stirring until salt is dissolved. Heat a skillet over medium-high heat. Add sesame seeds. Cook, tossing occasionally and adding small amounts of brine a little at a time, until brown (let some seeds brown a little more than others). Remove from heat. Place in a bowl. Cool. Add a few drops sesame oil. Toss to coat. Reserve.

2. Heat mole until hot. Reserve (keep warm).

3. To serve, heat oil in a skillet. Working one at a time, very quickly heat tortillas in skillet. Remove from heat. Blot with paper towels. Dip in mole. Remove from mole. Place in center of serving plate. Sprinkle with sesame seeds. on tortillas alone, it’s so good, or tamales.

Word of the Day –mole – sauce

Tip of the Day-  The idea of the madre, or mother, is equal to the sourdough starter, or the kombucha starter; that all the beauty, the efforts, the medicinal value, the spirit of the foods and the creator, are contained in the original, and thus passed on to the further generations. What a celebration each dish is!

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Passionfruit Tamales

Remember the lady who helped me down off a steep incline? Well, today we walked met accidentally on my walk, walked together, and then she said, “I’m going up this way.”  And she veered quickly off the road, straight up the mountain, where a landslide had occurred. Wow. I watched in her her white tennis shoes and round body climb with large, confident steps, the exact rocks which would afford her safety. And then narrow paths up a steep slope, with only bits of moss, it appeard to keep her from sliding, What was it like to grow up always ascending and descending, in this centarian culture? Strong!

Recipe of the Day – Passionfruit – Tamales


Corn Filling and Tamales
12 corn husks
6 c. fresh white corn kernels, cut from 4-5 ears
1/4 c. coconut oil
1 c. cashews

1 T. chia seeds, soaked in 3 Tab. water

1 tsp. stevia powder or sweetener of choice
1 tsp. red pepper
1 tsp. sea salt
2 c. cilantro

6 green onions

1 handful peas

6 wrinkly passionfruits

1 c. water

1/4 c. coconut crystals or panela


Corn Filling and Tamales

Soak the corn husks in warm water for 1 to 2 hours to make them pliable. Then dry with a towel.
Place 5 cups of the corn in the food processor with the rest and process just until smooth, but do not over-process.
Fold in the remaining 1 cup corn, onions and peas, and adjust seasoning if necessary.
Tear a thin strip off the side of each husk — this will be used as string to tie the tamale together.
Lay the corn husks flat and place about 1/2 cup of the corn mixture onto the center of each.
Fold the bottoms up over the filling and then fold the sides over.
Using the husk strips, tie the tops of each tamale.
Place the tamales in the dehydrator at 115 F to warm them through, ideally for about 2 hours before serving. (You can steam them, as well, the traditional method, in a 1/2 inch of water for 1 hour, seam-side down.)

Passionfruit Sauce -Make the syrup by cutting the maracuyas in half, then scooping out the pulp. Blend the pulp with the water and sugar. Strain through a sieve or sprouting lid into a cup. There you have your passionfruit syrup/dressing. Drizzle over tamales.

Serve with guacomole, salsa, aji , or cashew sour creme, all found on this blog.

Word of the Day – fuerte – strong

Tip of the Day – Make a bunch of these for your lunches all week! People here are telling me that Monsanto’s GMO seeds never reached the farmers here. I am so happy, and hope they are right!

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Jessica’s 3 M fruit Salad

You don’t mind sharing my good fortune, do you? I have nine banana trees with bananas on them! Each one has about a hundred bananas. And th maracuyas, the passionfruits, are in abundance with all the rain. So I sat down with my friends, and Jessica gave me her beautiful recipe for this maracuya salad.

Recipe of the Day – Mango, Mint, Maracuya Salad

1 large mango, diced

7-8  of mint leaves, finely chopped

5 wrinkly passion fruits

3 T. Coconut sugar, panela or honey

3/4 c.  of water

Directions: Make the syrup first, cutting the maracuyas in half, then scooping out the pulp. Blend the pulp with the water and sugar. Strain through a sieve or sprouting lid into a cup. There you have your passionfruit syrup/dressing. Then, peel and cut up your mango and put in a bowl, Pour the dressing over and adorn with the mint leaves. What a pretty dish!

Word of the Day – maracuya – passionfruit

Tip of the Day – You could also add little slivers of red onion, peppers, and pit over a bowl of greens,

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Natural Bee Sting Remedies

Oops, I did it again, Stuck my bare foot into the shoes inside the door. Just where that one bee always hangs out. I yelped with pain and swiped the bee off the bottom of my foot. Ooh, it was stinging, and still itches periodically and uncontollably three days later. A friend recommended putting vinegar on it, to pull out the poisons. Black Salve Aloe helped, too. What’s your favorite bee sting recipe?

Recipe of the Day – Natural Bee Sting Recipes

VInegar. Apply and leave on.

Ice. Apply for 20 minutes.

Black Salve – Apply and leave on.

Honey for 30 minutes to one hour, unless you’re allergic to bees, them don’t use this.

Lavender essential oil. Apply to the wound and leave it on.

Garlic. Crush one or two garlic cloves and apply for  for 20 to 30 minutes

Plantain leaves. Crushed with a spoon or chewed and applied for  30 minutes.

Baking soda and water paste for 20 minutes

Toothpaste for 20 to 30 minutes.

Word of the Day – abejas – bees

Tip of the Day – Get the stinger out first, as quick as you can before it leaves more poison, with your figernail, credit card, or tweezers. Then clean it, and then apply the woind relief.

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Carrot Papaya Celery Juice

Many thanks to for sharing my posts next to  links to the Huffington Post and the Bloomberg Report!

Recipe of the Day – Carrot Papaya Celery Juice with Ginger and Lemon


1 c. Papaya

3 large carrots, washed and chopped

1/4″ piece ginger root

juice of 1/2 lemon

optional – 3-6 stalks celery, washed

Directions: Juice in your juicer, ot blend.

Word/Phrase of the Day – un mil gracias – a thousand thanks

Tip of the Day – A guest here asked me, three times during his stay, “Have you noticed, Dorothy, one food that really gives you energy?” All three times, i immediately answered with, “Yes! Green Juice!”

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Yucca Pepper Salad

Can I tell you a Tiko/diotamaceous story?
After Tiko was poisoned a couple weeks ago,
I was supposed to watch his poop and tell the doctor when it was clean of blood.
(Yucky story, sorry,)
Well, he had several white plateworms, yikes, in each one. So, I doubled up on his diotamaceous earth,
 giving it to him twice a day, and the worms are completely gone after three days. I am So happy!
And so is Tiko! Back to his mischievous self!

Recipe of the Day – Yucca Salad


1 large yucca root, peeled and chopped

1 qt. water

4 c. Baby greens

1 sliced red bell pepper

2 tomatoes, chopped

2 T. Olive oil or mayonnaise

2 sliced green onions,

juice of one lemon,

salt and a sprinkle of cayenne

Reduce heat to simmer for 30 minutes or until yucca is tender. Remove from heat, drain using a colander. When yucca is cool enough to handle, chop yucca into small cubes and place into a large bowl. Add greens, tomatoes, mayonnaise, red onion, red bell pepper, green onion, celery, lemon juice, salt and cayenne pepper.

Word of the Day – gusano – worms

Tip of the Day –  Give the diotamaceous earth by weight. A tablespoons for humans, and surprisingly, two for big dogs like Tiko.

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