Vegan Pierogies

High, high up in the mountains, on a hike yesterday and this lady pushed her baby goat through the window for me to hold. All the guys in the jeep had to wait for me to hold and squeal over it, and I could feel his little heart beating rapidly in my arms. Then, the men had to wait for me again, on the steep hill coming back; the altitude and the ascent was very hard for me! Luis, in the horse picture finally came down and took my backpack off and shouldered it himself. We visited a site of  the Incans, learned about their houses, their circle of rocks, perhaps for cooking, while sitting with the guides. I shared my popcorn with Luis and his brother, who had the clearest, deepest eyes, of one who lives alone on a mountain.They dug up the valeriana, the flores aromaticos, the dientes de leones, the other flower for sleep, the nerve tonic (cucharillo), all for me to take home, when they learned I considered the medicinals a treasure. What a gorgeous, gorgeous day. i am so indebted to Bill, for taking me up there, and Scott, with his jeep, and Luis and his brother, and all waiting for me without comment to catch my breath on the steep slopes, over and over again.


Recipe of the Day –
Vegan Pierogies

Ingredients:

3 c. gluten-free or whole wheat flour, plus more for dusting the work surface
1/2 tsp. salt
1/4 c. olive or sunflower oil
1 c. water

Directions:
Combine flour, salt, oil and water in a large bowl, and mix until dough forms a ball.
If the dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until it’s smooth.
On a floured work surface, knead dough 3 or 4 minutes or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
Roll, cut, fill and cook pierogi for 3-4 minutes by plopping them into boiling water and then removing with a slotted spoon.

Vegan Pierogi Fillings:

Mixed Fruit berries or cherries, plums or chopped apples, strawberries and other small berries are perfect in this recipe that calls fruit, coconut sugar, water, cinnamon or cardamom, lemon juice and dry bread crumbs.
Mushroom and onions
Potato-Cheese  – my daughter’s favorite
Buckwheat-Sauerkraut – the cabbage roll filling

Word of the Day – montanas – mountains

Tip of the Day – To connect with another human, different cultures, no matter, on a mountain, high on an isolated mountain slope, over a beautiful medicinal herb. What an adventure this life is. Do it.

Press “subscribe” to get these recipes in your inbox. It’s free!

Deb’s Dried Pepper Powder

I went to a friend’s house where she was pulling this big tray of roasted peppers out of the oven, to grind for her own pepper powder. Beautiful, huh!

Recipe of the Day- Deb’s Pepper Powder

For cayenne pods or powder:
Ingredients:
1 lb. hot peppers
Directions:

Cut the peppers into 4-8 pieces. USE GLOVES

Dry in oven on low, in a few cycles. I have been baking on low for about half hour, turn off, let cool. Bake again on low for half hour and cool. Keep doing this till they are dry. Then I mash them with a potato masher and strain (shaking) through a large guage sieve to separate seeds from red pulp. Then, take the red part left and put in Vitamix till whatever grind you want. Then re-combine with the seeds. Can also just take the whole thing and grind in Vitamix for cayenne powder.
Word of the Day – pimiento – pepper
Tip of the Day – There’s really not much in the way of herbs and spices in the bottle, here in Vilca. So great to make your own!
Press “subscribe” to get these recipes in your inbox. It’s free,
 

White Carrot Soup

Okay, finished doing the yoga for the Raw Food Retreat. I don’t mind telling you, the last two days of extra classes kicked my yoga butt. It’s okay, and it’s good. Perhaps I’m stronger! My boss shouted, “See you in December!” so I guess that means they want me again, yaya!

Recipe of the Day – White Carrot Soup

Ingredients:

4 potatoes

1 qt.water or chicken/veggie stock

2 large white carrots

1/4 c. cilantro

1/4 c. parsley

1 white onion, chopped

2 cloves garlic, minced

1 tsp. vegetable salt

1/2 tsp. Pepper

1 tsp. coconut or vegetable oil

Directions:

Wash, peel if desired, and chop the veggies. Saute the garlic and onion until tender. Boil the carrots and potatoes until soft about 10-12 minutes. Transfer to the blender when cool, with a cup of the stock. Blend, with the sauteed vegetables and spices, adding more water to attain desired consistency. Serve while it’s still warm from the blender!

Word of the Day – zanahorias blancas – white carrots

Tip of the Day – White carrots contain phytochemicals that work with nutrients and fiber to protect against diseases like colon cancer. These chemicals may be important in reducing the risk of atherosclerosis and the risk of stroke. White carrots are good for carotene allergy sufferers. They are very low in total carotenoid and have a smoother flavour than orange carrots. These are the least healthy of carrots but nevertheless have a rich taste.

Press “subscribe” to get these recipes in your emails. It’s free!

Lentil Sprout Salad

I am extremely happy as of late, Just waves of happines through yoga, chi, during watering. Graces graces. 

Recipe of the Day – Sprouted Lentil Salad

1/2 c. diced cucumber

1/2 c. chopped tomato

1/3 c. chopped green onions

1/4 c. chopped fresh cilantro

1 T. olive oil

juice of 1/2 lemon

1 T. apple cider vinegar

1 1/2 tsp. dried oregano

1 tsp. garlic powder

1 tsp. curry powder

1 tsp. prepared mustard

salt and pepper to taste

Directions: To sprout lentils, soak them in water for 12 hours. Pour off the water and let for 12 hours. Water and drain again. Do this every morning and night until sprouts are the desired length. These in the picture above took 2 full days after soaking.
In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Pour over salad.

Word of the Day – lentajes – lentils

Tip of the Day – Boy, i know I am very lucky to have such long periods of silence, but that is truly when grace, or happiness comes. And other times, too!

Press “subscribe” to get these recipes in your inbox. It’s free!

Chocolate Carob Brownies

Yikes, all of a sudden it really is the dry season and I have to water again. I have to remember to be grateful for the …almost 8 months of not having to water, wow! And also in having enough water to water!

Recipe of the Day – Chocolate Carob Brownies

Ingredients:
1 c. walnuts
1 c. dates, soaked for an hour

the date soak water
1/3 c. raw almond butter
3/4 c. shredded coconut
1/8 c. cacao powder
1/8 c. carob powder.

dash cinnamon

pinch vanilla powder or 1 tsp. vanilla extract

Directions: Process the walnuts first. Then add the other ingredients. Process until creamy. Fold into a brownie pan or pie dish. Cut into squares. Chill. Delicious now!

Word of the Day –  recuerda – remember

Tip of the Day  – Top with cacao nibs and coconut, or coconut icing, or strawberry chia jam, the recipe found on this blog. Type it in to the search engine!

Press “subscribe” to get these recipes in your inbox. It’s free!

Dandelion Pesto

A reader/watcher from my youtube channel just asked me for some dandelion recipes. Which is an opportune time, because I’ve just begun actually blowing on the dandelion blooms, like we did as a child, to sprinkle the seeds everywhere. They are so powerful for you! And so easy to grow, a green, ready for your smoothies, immediately and always growing.

Recipe of the Day – Dandelion Pesto

Ingredients:

1-2 cloves garlic

1/4 tsp. prepared mustard

2 c. dandelion greens dandelion greens
1/4 c. Extra Virgin Olive oil
Salt

Directions:
Puree all the ingredients together. You can add nuts or Parmesan,  if desired. I use it as my pizza sauce!

Word of the Day – dientes de leones – Lion’s Teeth (Dandelions)

Tip of the Day – Don’t pick them where they spray chemicals.

Press “subscribe” to get these recipes in your inbox. It’s free!

Almond Chipotle Sauce

Hey, Duolingo says I learned 2920 spanish words! That’s pretty good, huh? About 1000 per year.

Recipe of the Day – Almond Chipotle Sauce

Ingredients:

  • 1/4 c. Almond butter
  • 1 chipotle pepper
  • 1 clove Garlic
  • 3/4 c. Water
  • 1/2 c. dried Tomatoes
  • juice of 1/2 lemon
  • 1 c. kale or spinach
  • 1 mango, peeled and sliced
  • 1 tbsp. Cilantro chopped

Directions:

  1. Place the almond butter, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Shred or slice zucchini or sweet potato noodles for pasta. Steam the kale or spinach for just 3 minutes, if desired, and stir into noodles.
  3. Pour chipotle sauce over pasta and mix well. Top with mango and cilantro.

Word of the Day – tres mil – 3,000

Tip of the day – This sauce is best served immediately. . . while warm from the blender.

Press “subscribe” to get these recipes in your inbox. It’s Free!

Creamy Almond Truffles

Poor me. No one showed up for yoga at the Raw Food Retreat tonight. They were exhausted from their Steam session, Podocarpus hike, change of diet, and very few even showed up to eat! I had to do yoga alone in the Bamboo Pavilion, walk in the Enchanted Forest, hang in the yoga swing, sweat in the sauna, and then eat the raw food feast. Sigh. What a day. But I’ll be back tomorrow!

Recipe of the Day – Creamy Almond Truffles

Ingredients:
  1. 1 c. ground almonds or the pulp from making milk
  2. ½ c.  almond butter
  3. 3 T. coconut syrup or honey
  4. 1 pinch vanilla powder or 1 tsp. vanilla
  5. ¼ tsp. salt
  6. For Coating:
  7. ¼ c almonds, ground
  8. ¼ c. cacao nibs, ground

Filling

  1. 1/4 c. cashew butter
Instructions
  1. Combine all of the truffle ingredients in a medium bowl. Mix well until fully incorporated.
  2. Roll round balls in your hands to form the truffles.
  3. Chill the truffle balls slightly before rolling them in either ground almonds or cocoa nibs. Cut each in half, and fill with cashew butter. Put the top on each truffle.
  4. Keep the truffles refrigerated in an airtight container.

Word/Phrase of the Day – pobre de mi – poor me

Tip of the Day – It’s easy to get spoiled with daily beauty. Good for me to let something be cancelled and take time to sit and breathe and remember this gorgeous setting I’m in.

Press “subscribe” to get these recipes in your emails. it’s free!

 

No-Bake Macaroons

One of my three kids has just made the statement, after wanting children forever, that she and her partner can’t quite, with all integrity, bring a child into this world in the state that it’s in. Quite a disheartening statement, for our earth isn’t it.

Recipe of the Day – Quick and Chewy Macaroons
Ingredients:
5 c. shredded coconut
2 c. coconut milk
1 pinch vanilla powder, 2 tsp. vanilla
Directions: Mix together all ingredients. For raw macaroons, roll into balls and drop into your container. For cookies: Drop 2 inches apart onto greased cookie sheets. Bake at 350 ˚ for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Word of the Day – raices – roots
Tip of the Day – This country is full of a culture who remembers their roots. It’s what makes them strong.
Press “Subscribe” to get these recipes in your inbox. It’s free!

4-Ingredient Sour Lemon Tart

Find Wilson, my gardener, in this tree. He’s cutting the fice, (mesquite) branches from over the roof, where the little needles were turning the roof grey. The guest thought it was mold, but whew! It was grey needles that were covering the tiles – much easier to deal with,just sweep them off, yay!

Recipe of the Day – Sour Lemon Tart

Ingredients:

2 c. dates (or 1/4 c. coconut syrup/honey or raisins)

1 c. lemon juice

1 1/2 c. walnuts

1 T. lemon peel

Directions: Soak dates  or sweetener in lemon juice. Process with the walnuts and stir in
the lemon peel. Press into a  pie pan. Sprinkle with 1/8 c. sesame seeds. Chill.

Wor od the Day – jardinero – gardener

Tip of the Day – You gotta keep up on the rain gutters, the roof, and a lot of other things in Ecaudor, it’s so wet!

Press “subscribe” to get these recipes in your inbox. It’s free!