Arcilla (Clay) for Inflammatory Stomach

A guest who had been here for a month, gave me the nicest compliment. She was from Canada, and said, “You know what? I’ve been following this woman’s blog for about a year. And her name is Dorothy. And all this time, I didn’t know it was you!”  Sweet!

Recipe of the Day – Arcilla Clay Treatment

This remedy for acid/inflammatory stomach was given to my daughter and I by a pharmacist, who recommended it for cold sores! Because cold sores are from an inflammatory stomach. Which I happen to agree with, as so many conditions are from an acidic system.

Ingredients:

a block of arcilla clay

juice of one lime

a little water

Directions: Get the block of clay a little wet with the water and lemon. Rub it on your stomach and wait two hours before washing off. It will alkalize your tummy.

Word of the Day –  arcilla – clay

Tip of the Day – Use the remedy for gas, for liver problems, colonitis, any problems in the stomach. The clay draws out poisons. Also on your face!

Clare’s Creamy Risotto

The ecstacy of my daughter, Clare being here. Gifts, her building me up with clothes and photos, her cleaning, oh my gosh! She cleaned the washer, the doors, toilet and bath, holy cow! She made kitchen shelves, hung mirrors and shelves, took me out multiple times, and we had fun skyping with others in my family, together. Ate in restaurants, cooked at home. She had lots of green juices and fruits.  Visited with other artists, walked Tiko. What a beautiful, beautiful visit. I will miss her so much.

Recipe of the Day – Creamy Risotto

Ingredients:

  • 1½ c. arborio rice
  • 1 liter vegetable or chicken stock
  • ½ c. dry white wine
  •  ½ small onion, chopped
  • 3 T. coconut oil or  butter
  • 1 T.  olive or vegetable oil
  • ¼ c. grated Parmesan cheese, optional
  • 1 T. minced fennel
  •  salt, to taste
  1. Heat the stock to a simmer in a medium pot, then put the heat on as low as possible.
  2. In a large saucepan, heat the oil over medium heat. Then add the onion and mushrooms. Saute for 2–3 minutes or until slightly translucent.
  3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coat  Sauté for another minute or so, until there is a slightly nutty aroma. Don’t  let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry. Stir for about 15 minutes after adding the ladles of stock. As it cooks, you’ll see that the rice will take on a creamy consistency.
  4. Stir in the remaining 2 T. oil/butter, the Parmesan or non-dairy cheese, and the fennel, and season to taste with salt.This technique called the risotto method, releases the rice’s starches, producing a creamy, velvety dish

Word /Phrase of the Day – mi amor – my love

Tip of the Day –  A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.

Pizza-Flavored Kale Chips

How’s Tiko doing? Well, it’s interesting. Ever since he’s been on the leash more, in the house and not running around except on the run lines, he’s much more obedient. He has specific times for playing catch when he can run. He comes when called, even when I’m holding the leash. When he puts his paw on my arm, I cover his with my hand, to impose the dominant. All out of love.

Recipe of the Day – Pizza Kale Chip Snacks

Recipe of the Day – Pizza Kale Chips

1 lb. fresh kale

3 sweet white onions, sliced

juice of three limes

6 T. Nutritional Yeast

1 T. Olive oil

1 T. Paprika

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

Directions:

  1. Wash the onions and kale and pat dry.
  2. Slice the onions into thin pieces,
  3. Put all in a bag and pour the olive oil in.
  4. Massage well, with your hands, and let sit for ten minutes.
  5. Squeeze the lime juice over all.
  6. Sprinkle the yeast or Raw Parmezano and spices/herbs over all and dehydrate on trays at 105 degrees for 24 hours or more, until crispy.

Word of the Day – obediente – obedient

Tip of the Day – Have these around for a late-night snack, when you want something salty!

DIY Easy Coconut Butter

Since the Coconut Cheese Post, people have been asking me where to get coconut butter. In the States, it’s easy…it’s in the health food store. But here, not so easy. But this recipe is!

Recipe of the Day – DIY Coconut Butter

Ingredients:

2 c. shredded coconut or coconut flakes

Juice of one lemon

Pinch of salt

A little extra coconut oil if you need it for the right consistency

Directions:
  1. Add the shredded coconut or flakes to the blender of food processor with a pinch of salt.
  2. Scrape the sides down every minute or so with a spatula. Continue until the coconut has turned to coconut butter and is liquefied. Store it in an airtight container like a mason jar. The blender is fast, but the food processor could take up to 10 minutes, if you’ve got a little one, like mine. Worth the wait, though! You’ll use this for everything!

Word/Phrase of the Day – Vale la pena –  it’s worth it

Tip of the Day –  Use coconut butter for anything you would use butter for. Great in gluten-free brownies, cookies and other baked goods, popcorn, potatoes, and as a spread for your breads!

Coconut Parmezano Cheese

Clare’s here, my daughter! The place has my orders: Tiko, not to bark too much. The banana tree not to give the yellow bananas ’til she got here, and the roses to produce the most they ever had! The rain to do it’s thing every day so I don’t have to water four hours while she’s here. So far, so good. Thank you, Nature!

Recipe of the Day – Coconut Parmezano

Ingredients:

1 c. shredded coconut

1/8 c. coconut milk

2 tsp. coconut oil, for blending

1 tsp. salt

Directions:

  1. In your food process or blender, blend shredded coconut, coconut milk, and salt.
  2. Add the oil last and blend briefly until it’s the texture of parmesan.
  3. Pour into a baggie or glass jar and use as you would parmesan!

Word of the Day – naturaleza – nature

Tip of the Day – Put this cheese on potatoes, rice, veggies, chips to make nachos!

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

Lentil Burgers with Tamarind Sauce

I learned of two beautiful birds that are unique to my land: the Squirrel Cuckoo – with the long beautiful chestnut skin and the end of the tail patterned, and the Fasciated Wren. I saw both of them, in pairs, on my land, before going to have soup at the Vegetarian Restaurant here in town. Sylvia is the owner, a Shaman, beautiful, beautiful woman. And her husband, Carlos helps her with the ceremonies by keeping the fire lit all night. Anyway, when he came in, he said, twice,”Dorothy, whenever you need lunch, you come in here and don’t worry if you don’t have the money. You just pay us back when you can.” What? it made me cry, the way he said it. And he repeated it when I left.

Here are Sylvia’s classic Lentil Burgers with Tamarind Sauce.

Recipe of the Day – Lentil Burgers with Tamarind Sauce

 Ingredients

2 c. cooked lentils (1 cup dry)

1 c. shredded carrots

1 c. finely chopped yellow onion

2 garlic cloves, minced

1/2 c. finely chopped walnuts

1/2 c. finely chopped sunflower seeds

1/4 c. flax seeds

1/4 c. oats

1 cup whole grain or gluten-free bread crumbs

2 whole eggs, beaten

2 T.  tomato paste

2 T. Bragg’s, soy or vegan Worcestershire sauce

1 T. fresh thyme

2 T. oregano

1 tsp. paprika

salt & pepper to taste

suggested toppings: tamarind sauce, pickles, red onion, tomato, mayo, ketchup, mustard, sriracha

Directions:

  1. Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl.
  2. Add the cooked lentils to the food processor and pulse until they appear slightly pureed, then transfer them to the bowl as well. Don’t let them become mushy.
  3. Add the breadcrumbs, herbs and spices and the flax and stir well.
  4. In a small bowl, combine the beaten eggs with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir together. Sprinkle in the flour a little at a time as you continue to stir. Add more flour as needed to create patties.
  5. Form eight individual patties with your hands, making sure to keep them somewhat flat with rounded edges.
  6. Warm the o oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes.
  7. Serve on a warm bun with desired toppings.

Tamarind Sauce:

Directions:

 Heat the oil in a saucepan over medium heat. Add the spices and stir for about 2 minutes.
  1. Stir the water into the pan with the spices , sweetener and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep brown and is thick enough to coat the back of a metal spoon, about 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Word of the Day – ofrecer – to offer

Tip of the Day – You can find her Shaman soup recipe on this blog, as well! Just type in “Shaman soup” in the search engine on the first page.

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

Ground Avocado Pit Soap/Shampoo

Story from my daughter in Montana – “It was really fun! This guy said he pawned his trumpet 🎺 earlier today but he heard Ella Fitzgerald and Louis Armstrong that I put on through the door and so he came in and gambled $20. He won $1400 and gave me $100! He said he only needed $400 to get his trumpet back and that he would’ve never stopped in if he hadn’t heard my music!”

A friend gave me these great ideas for natural make-up: Beet juice for the lips. The ash of one burnt almond for eyeliner. And here is Avocado Pit Shampoo!

I did a blog on the avocado pit smoothie. But avocado seeds can be added to your soaps and shampoos to use as an exfoliant, and to eliminate dandruff.

Recipe of the Day – DIY Avocado Pit Shampoo

Ingredients:

1 avocado seed

2 c. water

8 oz.water

3 T. aloe vera

3 T. castile soap

1/2 tsp. coconut oil

20 drops essential oil of choice – I used rosemary today, or fresh herbs:

2 tsp. dried rosemary

2 tsp. dried rose petals

Directions:

Wash and dry your avocado seed. Grate (The color will turn orange ) and put into a pot with the water. Bring to a boil, then let simmer for 30 min. Strain into a bowl, cool and pour into a bottle with the rest of the ingredients, shaking often. Shake before using.

Word of the Day – champu- shampoo

Tip of the Day – You can use this forever. You never have to use commercial shampoos. I’ve been using my natural ones for years and years.

If you’d like to receive these emails in your inbox, click the “subscribe” button.