Mom’s Divinity Raw Fudge

The anniversary of my Mom’s death just passed- Dec. 28, 2010. And what she was like ?  ‘Do all things with love,” by St. Theresa. That’s what she was like.  Stories at bedtime, brushing my hair back as I laid my head in her lap, singing and doing everything she could with joy. Don’t know how she did it with eleven children. She used to make home-made bread, and the smell of it when we came home from school was divine. Divinity Fudge occasionally. Here’s my raw version.

Recipe of the Day – Raw Divinity Fudge

Ingredients:

1 banana
1/4 .c tahini
1/4 c. coconut oil
1 T. liquid sweetener (honey, coconut nectar)                                                                                                                                                                      pinch of vanilla powder or 1/2 tsp. vanilla extract                                                                                                                                                                      2 grains salt
1 T. raw banana flakes (optional, but intense!)

Directions:

Combine by hand or in your food processor and pour the mixture into a small parchment lined dish. Chill or freeze for 2 hours or more. Slice into pieces.

Almond Chocolate Smoothie

I’m teaching Gentle Stretch/Chi Gong at Matt Monarch’s Raw Food Retreat Again. And amazingly struck by the beauty, by the ability to get out of the Village and be in idyllic surroundings, quiet and vibrant. I, literally, am eating gourmet raw food, seven times in ten days. In this week I’ve had raw crackers with onion cashew cheese, raw tiramisu, chocolate spirulina truffles, gymnostemma/shilajit-something tea, other chamomile- calming tea, raw banana wraps with chocolate cashew spread, chia pudding, strawberry probiotic pudding, raw granola with almond milk, assorted seasonal fruits, raw date food bars and the ever-present spread of jars of maca-stevia-honey-cinnamon- cacao – almond butter- goji berries, etc.. And that’s just for breakfast!
I feel So rich and am eating So much. Thank goodness I’m not there for lunch and dinner!

Recipe of the Day – Almond Chocolate Smoothie

Ingredients:

8 0z. water

1 Tab. raw almond butter

1 Tab. raw cacao/carob powder

1 frozen banana

sprinkle nutmeg

Directions: Blend.

Word of the Day – enseñando – teaching

Tip of the Day – Man, go to Matt Monarch’s Raw Food Retreat, if you can. It supports a new lifestyle in an amazing setting. That said, and I live here!

Quinoa Risotto

While my daughter was here, I ate three cans/bags of cashews and mixed nuts, along with two stevia chocolate bars. Six pounds later, and I thought I’d better get back to the vegetables. But then I taught at the raw Food Retreat, eating raw everything for two weeks, and I lost  the weight. Wow, after eating raw nuts and raw chocolate. What a difference that made!

Recipe of the Day – Quinoa Risotto

INGREDIENTS

1 c. quinoa, rinsed
1 T. olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
2 c. small mushrooms
3 tsp, chopped fennel
1 c. dry white wine
1/2 c. coconut  Parmezano cheese (See my recipe on this blog by typing it into the search engine.)

Directions: Bring 2 c. water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and fennel. Sauté until mushrooms are tender, 3-5 minutes. Add wine; stir until reduced and thick about, 2 minutes.
Mix quinoa into mushroom mixture; season with salt and pepper. Season with coconut parmezano or parmesan and pepper.

Word of the Day – dieta – diet

Tip of the Day – I guess raw vs. cooked in high-fat oil really does make a difference! Eat raw as much as possible, (Dorothy.)

Tomato-free Marinara

I forgot for a moment that my life is so wonderful. I forgot I had no worries, and was obsessing about a thought in my mind. Then a tamale/humita guy, Wilmer, came to my gate to sell tamales and humitas, with aji sauce. And will come every week if I want. How much more spoiled can I be?

Recipe of the Day – Tomato-free Marinara

Ingredients

Ingredients:

  • 1 c. beets, cooked, peeled and diced
  • 2 c. mashed pumpkin
  • 1 large onion, finely chopped
  • 1/2 c. chopped fresh basil
  • 1  bay leaf, whole
  • 1 12 c. broth, vegetable or chicken, or water
  • 1 clove garlic, minced
  • 1/3 c. olive oil
  • 3 T. lemon juice
  • 1 1/2 tsp. arrowroot, cornstarch or flax seeds, moistened in 3 tsp. water or beet juice
  • 1 T. balsamic vinegar
  • 1 tsp. salt
  • 1/2 tsp. pepper

Directions: Saute onion and garlic in oil until onion is translucent and onion is slightly brown. Add lemon juice and vinegar and simmer for 5 minutes. Puree beets until very smooth. Put everything but the starch/seeds in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft. Stir in the moistened starch/seeds. Take out the bay leaf, and adjust seasonings as needed.

Word of the Day – maravilla – wonderful

Tip of the Day – Use on  zucchini or sweet potato noodles, rice or gluten-free pizza dough.

 

 

Barley Boats

What did I make for a Christmas Eve Dinner?  Barley-stuffed Zucchini Boats! And what did I hit on the side of the oven – the same, and knocked them all over the oven and floor. Tiko and I thought they turned out great, though. So then I made blueberry-banana chia pudding. See recipe on this blog!

Recipe of the Day – Barley-stuffed Zucchini Boats

Ingredients:

  • 2 c. diced tomatoes
  • 2/3 c. medium pearl barley
  • 1/2 tsp. ground cumin
  • 1 large zucchini, chopped in half
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 tsp. cinnamon
  • 1 T.  olive or coconut oil
  • 1/4 c. minced fresh parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. gluten-free dry bread crumbs or oats
  • 1/4 c. Parmezano coconut cheese, or nutritional yeast
  • 2 T. coconut oil, melted

Directions

Place tomatoes in a pot. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
place zucchini, cut in half, face-side down on an oiled baking hsheet at 35o degrees F. Cook for 6 or more minutes, depending on the size of the zucchini,  until slightly tender.  Scoop out pulp, leaving a 1/4-in. shell. Chop pulp into small pieces. 
In a skillet, cook onion, zucchini pulp, garlic and spices in oil for 2-3 minutes. Add barley mixture, parsley, salt, pepper, tomatoes and zucchini pulp; mix well. Spoon into zucchini shells. Combine oats/bread crumbs, Parmezano and oil; sprinkle over zucchini. Place in two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 35-40 minutes or until zucchini is tender.

Word of the Day – Feliz Navidad – Merry Christmas

Tip of the Day – It’s not always easy to find the small, thin zucchini here, which have great taste. Zucchini boats are a great way to use the big ones. Use quinoa or rice, instead of barley, if you like. Add carrots and mushrooms, yum!

 

Photo compliment of the vending machine

Potato Soft Tacos

Tiko sits outside and meditates with me every day. And I have an alarm, a meditation bell on my IPAD that tells me when my time is finished. And when the gong rang this morning, Tiko got up, too! He’s always known how to meditate.

Photo compliment of the flirtyguide.com

Recipe of the Day – Potato Soft Tacos

Ingredients:

1/2 c. carrot-based salsa: lots of lemon, garlic, olive oil, salt, pepper, vinegar with carrot juice

1 c. mashed garlic mashed potatoes

Directions: Fill the shell with the garlic mashed-potatoes. Use a spoon to mash down. Top with the carrot salsa. Add onions, nut cheese or sour cream, beans and guacomole, if you like!

Word  of the Day – tacos – tacos

Tip of the Day – Some people use a soft shell outside a hard shell. And put shredded cheese down first.

Featured Image Photo compliment of the vending machine.

 

Papaya Carrot Jam

A good story for the day. My friend, Lollie, who owned the New Hampshire country store Paul Newman and Joanne Woodward visited….also was visited by two other actors. Gene Wilder and Lily Tomlin came in together to eat at their deli, And Lollie had three margaritas, went up to Gene and asked him for a kiss! LIly leaned over and said in her best Roseanne Roseannadanna voice, “On the lipssss???” And when she turned around, Gene gave Lollie a kiss on the cheek! Sweet, huh?

Recipe of the Day – Carrot Jam
Based on the 1700’s Shaker recipe, this jam is raw, not cooked, and should be eaten within a few days,

Ingredients –

1 Papaya, seeded and scooped

8 carrots

juice of 1 lemon

2 oranges

1/2 c. coconut sugar or other sweetener

1 T. chia seeds

pinch of salt.

Directions: Blend or juice the carrots and blend with the other ingredients. Pour  into sterilised glass jars and refrigerate, Surprisingly good!

Word of the Day – actors – actors
Tip of the Day – Mrs. Beeton made this jam to use carrots instead of apricots, and to fool her guests into thinking they were tasting something expensive.

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!