Shamrock Smoothie

I have my first cacao pods on my cacao trees! One will be ready soon – about 10 inches long and dark red. Can you believe that?!!! I will cut it open, take out the beans and let them sit and ferment in the sun for 6 days or so. Then roast for about 5-6 mintues on each side, take the skins off, open the beans up and take the nibs out – my favorite part.

Recipe of the Day – Shamrock Smoothie

1/2 c. water
2 bananas, peeled & frozen overnight
3 T. chia
1 T. peanut butter
2 Fresh mint leaves or 1/2 tsp. mint extract
1 cup baby spinach
1 date, soaked and pitted
1 c. coconut milk, refrigerated overnight
A sprinkle of cacao nibs or chocolate shavings

Directions: Blend the first 7 ingredients. Pour into glass.
Use spoon to dollop about a tablespoon of coconut cream on top.
Sprinkle chocolate on top.

WWord of the Day – cacao – chocolate

Tip of the Day – Do it without the spinach for a chocolate shake.

Saffron Rosewater Tea

My daughter in Montana writes, “You would be so glad you weren’t here today! It is 7° F. outside and the wind is blowing like ridiculously hard and it is a sheet of black ice out here! There’s something really beautiful about the silence when it’s this cold outside. The world gets quieter. Especially at where we are, and there’s no one else around. All you can hear it outside is the wind sweeping across the land and whispering through the trees… Howling on days like today.”

Recipe of the Day –
Saffron Rosewater Tea

4 c. water
2  tea bags or tea-infuser with tsp. of your herbs
1 Tab.  rose-water
2 green cardamom
pinch of saffron
  • Honey or other sweetener, according to taste (optional)

Directions: Bring the  water to almost a aboil with the cardamom. Add any tea you desire: green, black, herbal.  Steep 5-7 minutes and remove teabags or strain. Add saffron and rosewater and sweetening, if desired. Serve hot or over ice.

Word of the Day – invierno – winter

Tip of the Day – Saffron is an aphrodisiac, diaphoretic- causes sweating, carminative – prevents gas and to bring on menstruation..

Theresa’s Avocado-Stuffed Peppers

From my sister, Theresa, who cooks for her own alehouse in Oregon – Portal Brewing.

Recipe of the Day – Avo Stuffed Peppers

Me and mike eat it every day.
It’s a roasted Padilla pepper stuffed with avocado, cilantro, pine nuts, cabbage, sweet peppers etc. so delish.



1 lb. Padilla or other bell peppers

1 onion

1 garlic clove

1 T. olive oil

1 c. chopped cilantro

1 c. cabbage

2 c. cooked brown rice

1 c. pine nuts



1  avocado

3/4 cup pepper jack cheese

1 c. corn


Preheat oven to 425° F.

Cut peppers into halves (lengthwise) and remove the seeds. Finely dice onion and garlic and cabbage. Brown onions, garlic, cilantro and nuts in a skillet in the oil over medium to medium-high heat. Add  salt, and pepper, and cook briefly.

Cut avocado in half, remove pit, peel, and dice the flesh into cubes. Mix with all other ingredients. Fill into the pepper halves. Sprinkle with cheese.

Cook in an ovenproof dish for 10-12 minutes, or until peppers are tender.

Word/Phrase of the Day – todos los dias/ everyday

Tip of the Day – Theresa says, ” For non vegans you can add veggie or vegan burgers or Morningstar sausage patties grilled and chopped up. Mike puts pepper jack on his.

Moringa Recipes

A yoga student gave me Moringa, powdered and the leaves, in return for a few yoga classes. What a nice exchange. benefits include antioxidants and anti-inflammatory elements, balancing hormones and slowing the effects of aging, improving digestive health, balancing blood sugar levels and helping fight diabetes, protecting and nourishing the skin, and helping stabilize mood and protect brain health!

Here are some ways to use moringa in cooking.

Wash and finely chop the leaves. A little lemon juice will take out the bitterness.

  • salad, soup, tea
  • scrambled eggs, omelettes
  • curry, dal, egg rolls, rice


Word of the Day – donacion – donation

Tip of the Day – Wash the leaves well and discard all the stems, which are inedible. While the leaves aid digestion and gastrointestinal health, they are  somewhat tough to digest. Cooking them will help.

Sprouted Lentil Quick-Bread

Hey, when I went in to pay for my March yoga classes at the hotel, the owners looked at each other and said, “No, no Dorothy.” When I asked why I didn’t have to pay, they said, “Because it’s you.” Wow.!!! What? Way to make me cry before yoga!!!

 To sprout lentils, soak the lentils in a large cup or jar, with a filter on top, for 1 day. Strain and rinse them twice a day until little green leaves emerge at the top of the sprout. Usually 2-3 days, depending on how long you want them to grow. If you don’t eat them right away, put them in the fridge to stop the growth.

Recipe of the Day – 

Sprouted Lentil Quick-Bread


  • 1 c. haba (bean) flour
  • 1 c. oat flour
  • 1 c. platano
  • 2 c. sprouted lentils
  • 1 tsp. baking soda
  • 1¼ c. water
  • 2 eggs, or 2 T. flax seeds soaked in 6 T. water
  • 2 T. coconut crystals or sweetener of choice
  • 2 T. coconut oil
  • 1½ tsp. salt
  • Directions:
  1. In a large bowl, stir together the flours, baking soda and salt.
  2. Add the spouts, water, oil and salt to the dry mixture and stir to make a sticky dough. Press into your loaf pan.
  3.  Bake in center of 400°F oven for 15 minutes. Reduce heat to 350°F, bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom.
  4. Remove from pan: let cool on rack.

Word of the Day – crecer – to grow

Tip of the Day – Sprouts are a very inexpensive way to keep yourself supremely healthy. You can sprinkle these on salads, pizzas, vegetables, stir-fry’s; put them through the juicer, or carry for a healthy snack.