Carrot-Rice-Nut Loaf

My sister says, “Tonight I’m making a variation of that old carrot rice nut loaf we used to make. I’ve added spinach,arugula, and sesame seeds.”

And these flowers in the picture cost $1.50 at Sunday Market. There’s an orchid in there!

Recipe of the Day – Carrot Rice Nut Loaf

Ingredients

  • 2 c. brown rice
  • 2 c. sunflower or almond cheese
  • 3 eggs
  • 1 green onion, chopped
  • 1 c. shredded carrots
  • 1/2 c. oats or gf breadcrumbs
  • 1/2 c. spinach or arugula
  • 1/4 c. walnuts
  • 1/4 c. sunflower seeds
  • 1/4 c. sesame seeds
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. Italian herbs
  • optional – 2 c. spaghetti sauce

Directions:

  1. Combine all into a  greased 9-inch loaf pan.
  2. Bake at 350 degrees 50 to 60 minutes until firm. Let cool in pan 10 minutes. Remove from pan and slice. Serve with heated spaghetti sauce, if desired.

Word of the Day –hoy dia – today during this day/all day

TiP of the Day – Put the cheese and avocado on top, if you want, too!

Yucca Oat Biscuits

This morning I went to talk with the owners of Madre Tierra – the beautiful hotel on the hill. They wanted me to do a set of yoga instruction for the guests. And I think I can now – my back is soooo good! Anyway, After that they let me take a dip in the pool for my back, then gave me breakfast, what!!! i am SO lucky.

Recipe of the Day – Yucca Oat Biscuits

INGREDIENTS:

  • 1 cup yucca flour
  • 2 c. oats or oat flour
  • 4 T. coconut oil or butter
  • 1 tsp . baking powder
  • 1/2 c. coconut sugar or panela
  • 1/2 tsp salt
  • 1 egg or 1 T. chia seeds soaked in 3 T. water
  • 1/2 c. water or nut/seed milk.

DirectiONS:

  1. Preheat oven to 400 F (200 C)
  2. Measure the flours into medium bowl. Cut oil or butter into flour with a pastry knife the size of a small peas
  3. Add baking powder, sugar, salt to the flour mixture
  4. Make a well in the center of the flour mixture and pour egg and milk into the well. Stir well.
  5. Drop batter by large spoonfuls onto a greased cookie sheet. Bake for about 20 minutes or until they just begin to turn brown (you can see some brown spots on the biscuits, but not too brown). Remove from the pan and cool on a rack.

Word of the Day – desayuno – breakfast

Tip of the Day – You could do these with less sweetening, depending on how you like your biscuits. Are you going to dip them in stew or soup? Then use less sweetening!

 

Yoga Salt Flush

Someone just sent me this powerful yoga salt cleanse. Maybe you know it already? It’s explained so well, how it clears the intestinal ducts, especially, and in one morning! Easy. You just mix 6 tsp. good salt with 3 liters of water. Drink 2 cups – do the 5 asanas (they’re easy), Drink 2 cups, do them again, and then one more time. This article explains how amazing it is for migraines, stomach, skin and all the rest. It’s weird how you know something is gonna be great, before even doing it. What a treasure!

LAGHOO SHANKAPRAKSHALANA – (Short Version)

Shankaprakshalana – The Intestinal Wash
INTRODUCTION
It’s not really that hard to say: shank – a – prac –
sha – lana. “Shanka” means conch and
”prakshalana” means cleaning out. The ancient
yogis conceptualised the digestive system as
being like a conch, a long spiralled passageway
through which food travelled. To clean out the
whole digestive system from mouth to anus, they
invented/discovered a wonderfully clever but
simple method.
First thing in the morning, before any food or
drink is taken, a quantity of warm saline water is
prepared. The water is drunk 2 cupfuls at a time
and then a series of stretching exercise is done.
More water is drunk, and again the exercises are
performed over and over again. After about 6 – 8
cups, pressure is built up inside the bowels,
stimulating the urge to evacuate. The drinking,
exercising and evacuating sequence is continued
until the water coming out is as clean as the
water going in!
There are two versions of this technique. The
short form, Laghoo Shankaprakshalana, often
just called “Laghoo”, is performed only up to
about 6 or 8 cups of water and takes only 15 – 20
minutes. The full form, Poorna
Shankaprakshalana is continued to the state of
complete bowel cleanliness and may involve 20
– 60 cups of water and take 4 hours. They are
most often just called “Laghoo” and
“Shankaprakshalana” respectively.
In this report, we shall discuss the techniques of
the “Laghoo” or “Short intestinal wash”only.
The time it takes to get fully clean, and the time
which one can continue for, depends on many
things, such as the number of times one has done
the practice, physical fitness, emotional stability,
internal blockages, remnant toxins and drug
deposits, etc. The common symptoms of people
needing to do this technique – like constipation,
impure blood, bad breath, pimples, menstrual
problems, PMT, mental overload, repressed
anger, depression, hormonal imbalances,
anaemia, hepatitis, chronic infections, migraines,
asthma, sinusitis, etc, – all mean that the body

has not been cleansing properly in the past.
ANATOMY OF
SHANKAPRAKSHALANA
As shown on the diagram on page 2, there are 5
valves or sphincters in our food passage. At any
stage of our digestive system, muscular tensions,
emotional tensions and even mental tensions,
can restrict the flow in the system. For example,
some people may tend to accumulate their
tensions primarily in the stomach region, and
therefore the oesophageal valve (#1) or the
pyloric valve (#2) may be the most inactive.
Others may have a blockage around the ileocecal
valve (#3), and others at the colon (#4) or anus
(#5). At the anus there are in fact two sphincters,
an inner and an outer one, both of which need to
co-ordinate to work properly. The complexity of
the GIT, and its sensitivity to day to day
tensions, is why so many people today are
constipated, and why so many especially have so
much trouble with relaxing their bowels when
required.
Normally each of these sphincters is controlled
involuntarily by the body’s own timing and
control systems, but what happens after many
years of bodily neglect or abuse, is that they lose
their natural function, become inefficient and
gradually the system starts to pack up. This
causes what is known as auto-toxaemia, a state
where the body’s own wastes begin to poison
itself. Poor food, sedentary lifestyles, late eating
hours, habitual snacking and dehydration, are
also common reasons that the digestive system
will become inefficient at assimilating and
eliminating. More than just some salty water, the
whole of ones lifestyle needs to be addressed for
long term digestive health.
The water going through and all the exercises
performed, along with all the breathing in and
out being done during the practice, gently
massage those valves to relax and open up. It
works to recondition the function of the valves,
the organs connected to them and their
corresponding nervous control systems, giving
better voluntary control of those, normally,
involuntary activities.

The intestines get a good wringing out and any
stuck matter is moved into the water and
eliminated very quickly.
Normally when food passes through the GIT,
due to a positive osmotic pressure, all the salts,
chemicals and nutrients in the food pass through
the intestinal membranes and are absorbed into
the blood stream. For many people this happens
only poorly, and much of the potential food
goodness is lost and excreted, due to waste
matter permanently lodged in the little nooks

and crannies of the intestines which in turn has
caused reduced internal diameter of the passages
and poor transfer across the cells. The warm
salty water firstly dissolves all this matter, to get
the walls clean. It is an interesting phenomenon,
that once the physical matter is removed from
the walls, due to a negative osmotic pressure
caused by the salt in the water, the water then
starts to draw salts, acids and toxins out of the
bloodstream, and into the water for elimination.
This is truly an amazing thing the yogis
discovered. Here we have a method of actually
purifying the blood and back-flushing the
intestinal wall cells. The result afterwards is a
clean lining, more efficient chemistry in the GIT
and a reversal of toxic accumulations in the
blood.
Another aspect which the technique addresses is
the function of the auxiliary organs of digestion:
that is the liver, the gall bladder, pancreas and
spleen. At various points along the passage of
our food, these organs inject into, or draw certain
substances from, the intestines. During
Shankaprakshalana, as the water passes through,
it cleans out these ducts and organs, initially
removing the blocked matter, but later on
drawing out the toxic substances lodged within
the tissue of those organs themselves. For
example, the continual exercising and drawing
effect helps to dislodge and breakdown gall
stones which can be seen to pass out in the
water.
So we see that there are many, many elements to
this deeply rejuvenating technique. Perhaps there
are other aspects of anatomy and physiology
which Shankaprakshalana addresses, of which
we are not currently aware, but the evidence of
the many students who have undergone this
practice over many years, gives support to so
many claims of its incredible health giving
benefits.
BENEFITS
The benefits of both short and long
Shankaprakshalana are many.
Shankaprakshalana purifies the whole body.
There is no medicine or method (apart from a
prolonged fast) that can clean the small and large

The 5 Alimentary
Valves/Sphincters
1
2

3 4
5

intestines so thoroughly as this practice.
Whereas the full form can help eliminate many
ailments in a short time, Laghoo takes longer to
achieve the same results.
Many diseases are directly or indirectly caused
by accumulation of toxic waste matter in the
intestines. This practice removes partial and
blocked matter in the gastro-intestinal tract and
re-establishes natural and regular bowel
function. It expels impurities from the digestive
tract and helps to purify the bloodstream. This
can result in a wonderful and noticeable
improvement in general health as well as helping
to remove specific ailments.
In particular, Shankaprakshalana has been found
useful for the treatment of diabetes, hyperacidity,
constipation, dysentery, stomach gases, chronic
flatulence, pre menstrual cramps, irregular
menstruation, asthma, excess digestive and
respiratory mucus, poor complexion, boils,
pimples and bad breath. Gall stones and kidney
stones can be prevented and removed.

Healthy people can also do the practice, for they
can improve their health, making them feel
lighter, more energetic and positive about life.
Furthermore, it will help to make their minds
sharper. This is also a very important practice for
those people who intend to perform intensive
yogic techniques for higher awareness. By
purifying the body, Shankaprakshalana helps
greatly to make the mind and body more
receptive to higher vibrations.
Precautions
Although Shankaprakshalana can help treat
many common ailments and diseases, there are
certain situations where guidance must be sought
and special conditions followed. Those with
ulcers, high blood pressure, heart diseases,
bowel diseases or respiratory diseases should not
attempt the practice without consulting a
qualified teacher or yoga therapist.

Method
First thing in the morning, (on a day when you
do not have to be going out for several hours),
before eating or drinking anything, prepare 3
litres of warm (body temperature) clean and
fresh water, and mix in 6 teaspoons of salt (sea
salt is best if available). The water does not have
to be boiled, but if you suspect it may be impure,
then it should be boiled then cooled. Drink two
cups of the water and then practise each of the
following 5 special asanas, 8 times each. Then
drink two more cups of the water and again
repeat the asanas. Repeat this once more,
drinking water and doing the postures.
Around this time you may feel like going to the
toilet. You may get an urger earlier than the end
of the third round, in which case, do not ignore
it, but go and sit on the toilet until relieved. You
should then return and complete the third round
before finishing off.
Sometimes, on the first few attempts, the flow of
the water may not cause the urge by the end of
the third round. On such occasions, it is better to
continue on, drinking a few more cups and doing
the exercises until enough pressure has built up
for you to “burst forth”. If 7 or 8 cups doesn’t
get things moving, repeat all the exercises again,
one more time, or take a good brisk walk. In any
event, do should not have to go past 10 cups of
water and 5 or 6 rounds of exercises.

All of the water will not be evacuated initially,
but in the course of the next few hours, it should
all pass through the rectum, leaving the
intestines and bowels clear of all matter. For this
reason, stay nearby to a toilet for the morning.
Wait at least half an hour after completing the
drinking and exercising before eating anything.
There are no dietary restrictions for this short
intestinal wash.
Time and Frequency
Under prescribed therapeutic purposes it may be
done daily. For general wellbeing, once or twice
a week is sufficient. Once learned, Laghoo may
be done at home, unassisted, on a regular basis.
Once familiar with the practice, the whole
process should only take about 20 minutes to
drink, exercise and to get the water to start
moving out.
A Note About the Postures
The 5 asanas included overleaf are to be done in
a particular kind of way which works best for the
aims of the technique. The purpose of them is to
loosen up the abdomen and bowels in the
shortest possible time; to alternatively compress
and stretch; to massage the water through the
GIT and down to the anus. They should all be

done quite dynamically, not in the usual slow
and concentrative way of formal yogasanas, but
still strongly, working deeply into the muscles
and joints. Even if you are stiff, do not mope
through them or make slow, gentle movements.
Warming the body is the best way to warm the
bowels and loosen them up.
For Laghoo, start off with a good pace and keep
it that way to the end of the 3rd or 4th round of
Drinks.
Whether the short or long version, always be
sure to breathe properly when performing the
Shankaprakshalana exercises. You must not over

heat the body, by holding the breath in tension.
Use the inhalation of breath to draw in vital
energy and use the exhalation to let go of tension
along with using the consciousness and the mind
to move the water downwards and out.
The question is sometimes asked if the 5 special
asanas relate directly to the 5 alimentary valves.
The answer is that each of them singly, and all of
them together, help to stretch, massage and relax
all parts of the alimentary canal such that the
valves all open to allow a flow-through of the
water and waste matter. Some postures tend to
cause more of a build-up of water pressure in the
middle intestines whilst others tend to create a
strong urge to evacuate the lower bowel.

The 5 Specific Yoga Asanas for Shankaprakshalana
1 – Tadasana (The Heavenly Stretch Pose)

(a) (b) (c)
This is a slightly different variation of Tadasana
to that usually taught. It is not done slowly with
concentration on balance but much faster to
assist water movement through the abdominal
organs.
Stand with the feet together. Interlock the fingers
and turn the palms downwards (a). Inhale as you
raise the arms up over your head. Slowly rise up
on your toes, stretching and lengthening the

abdominal area (b). Hold the breath in whilst up
in the tip toe stretch for just a few seconds, then
exhale as you slowly come down again, resting
the hands on the top of your head between
rounds (c). Repeat (b) and (c) 7 more times on
consecutive breaths with no rest between. All 8
rounds should take no more than about 40 – 60
seconds

2 – Tiryaka Tadasana (Side Bending Stretch Pose)

(b) (a) (c)
Stand with your feet a bit more than shoulder
width apart. Interlock your fingers, turning the
palms downwards. Inhale as you raise your arms
up over your head (a). Exhale as you bend to the
right side (b), then inhale as you straighten back
up to the centre (a), then exhale as you bend over

to the left side (c), then inhale as you straighten
back up to the centre position (a). Repeat
bending to right and left 7 more times without
any break in the breathing. All 8 rounds should
take no more than 60 seconds.

3 – Kati Chakrasana (Waist Rotating Pose)Stand with feet shoulder width apart. Inhale as
you raise your arms level to shoulders (a).
Keeping the feet flat on the floor, exhale as you
twist the upper body to the right side, wrapping
the right arm behind the waist and the left hand
onto the right shoulder. Turn the head fully to
the right to look behind (b). Inhale back to the

centre position as in (a). Exhale as you twist to
the opposite side (c). Return to the centre
position (a). Do 7 more twists to each side,
flinging the arm loosely and fast from side to
side. All 8 rounds should take no more than 30
seconds.

4 – Tiryaka Bhujangasana (Twisting Cobra)
Lie on the floor on your stomach, forehead on
the mat, hands placed under the shoulders, feet
shoulder width apart. Have the toes curled under
and the heels raised up (a). As you inhale, push
up into the cobra pose (b). As you exhale, twist
the upper body around to the right, turning the
head to look over the shoulder at the left foot (c).

Inhale as you come back to the centre position as
in (b). Exhale as you twist the body around the
left, looking over the left shoulder at the right
foot (d). Repeat the right and left twists 7 more
times without a break, on the last exhalation,
coming down to the starting position (a). All 8
rounds should take no more than 60 seconds.

5 – Udarakarshanasana (The Abdominal Massage Pose)

Squat on both feet, place the hands on knees.
Inhale at the centre position (a). Exhale as you
twist the upper body and head around to the
right, dropping the left knee onto the floor (b).
Whilst twisting and holding for a few moments,
push the right knee over the left thigh so as to
exert a pressure into the lower abdomen

Inhale when coming back into the centre
position same as in (a).. Exhale as you twist to
the left side, pushing the left knee and massaging

Pumpkin Seed Snack Bars

Did you know, I didn’t, that women donate their old wedding dresses so that the lace and detail work can be deconstructed and used as appliques on burial baby gowns? These gowns are donated to parents in need who have lost their children. Such a beautiful cycle, to go from marriage to loss. Celebrating your beautiful day to help others who are suffering.Then there’s Menstrual Reusuable Pads for women in third world countries, who miss so many days of school for having to stay home  during their times of the month. Each girl gets two resuable waterproof pads, and two bars of soap and one to three pairs of panties for girls. You can donate any part of this. Based out of Bellingham, WA. is the company that starts these things. My daughter’s mother-in-law got her kits funded byvThrivent and has made 4000 pads already – changing the lives of 2000 girls already. You can apply for a grant through them and they give you $250 in supplies to start out helping others. Pretty. Dang. Cool.
Recipe of the Day – Pumpkin Seed Snack Bars:

Ingredients:

4 c. toasted oats
1/2 c. coconut cream
1/2 c, almonds
1/2 c. pumpkin seeds (pepitas), raw or roasted (150 degrees C for 45 minutes)
1/2 c. dried berries of choice
1/2 c. cacao nibs
1/2 c. shredded coconut
dash salt
Syrup – 1/3 c. Grade B maple syrup, coconut syrup, honey,

OR make your own:

1/2 c. panela or brown sugar or stevia leaves
1/4 c. honey
1 T. coconut oil
1/4 tsp. salt
Directions:
Lightly oil a 13×9″ pan with coconut oil. In a large bowl, combing the oats, coconut cream, nuts and berries. Set aside.
For the syrup – Use Maple syrup, or, In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until oil is melted and sugar is dissolved. Pour over oat/nut mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Word of the Day – angeles – angels
Tip of the Day – You could do this with Cheerios or any other cereal for a great snack mix!

Dill Pesto

I went swimming, are you proud of me on a grey day? And the pool was filled with beautiful Ecuadorian families who loved the water so much, and didn’t think of their bodies. And their joy just filled that pool. Adults and children alike. They have no compulsion about showing joy on their faces – just like when they eat ice cream!

Recipe of the Day – Dill Pesto

Ingredients::

  • 1 c. fresh dill
  • 12 c. Italian Parsley
  • 2 T. nuts or seeds: sunflower seeds, walnuts, pine, cashews or almonds
  • 2 cloves fermented smashed garlic. (See my recipe by typing in Fermented Roasted Garlic in the search engine on the first page of this blog)
  • 2 T. olive oil
  • 2 T. parmezano (walnut parmesan – (See my recipe by typing in Parmezano in the search engine on the first page of this blog) ) or regular parmesan.

Directions

  1. In a blender or food processor, place the dill, parsley, nuts, and garlic.
  2. Whirl until finely minced.
  3. Add the oil and cheese, and process until blended.
  4. Transfer to a small bowl, cover and chill.

Word/Phrase of the Day – Eso es tu maletin – That’s your problem

Tip of the Day – Serve with raw flax seed or oat/sesame crackers found on this blog.

Gluten-Free Choux Pastry Profiteroles

You know, an old reiki client is in town, and hugged me for a longgg time, and then pulled a massage certificate out of his bag, with my name already on it! Come on!!!! And I went to her, Mariana at Hotel El Paraiso, several days ago and she was amazing, including reiki in the treatment. And I haven’t had back pain since!!! I mean, I feel like a normal person!       These profiteroles are like filled doughnut holes, but a lot faster, and no frying!

Courtesy of bbc.
Courtesy of bbc.com

Recipe of the Day – Gluten-Free Choux Pastry Profiteroles

Ingredients:

For the choux pastry:

  • 110g gluten-free flour, sieved ( I like yucca, as it’s the softest flour)
  • 1 tsp coconut or other sugar
  • Pinch of salt
  • 1/2 c. water
  • 1/2 c. coconut oil or butter
  • 3 eggs, lightly beaten

For the filling:

  • 2 c. coconut cream or whipping cream

For the chocolate sauce:

  • 1/2  c.  water
  • 1/3 c. coconut or other sugar
  • 1 c. dark chocolate, broken in to pieces
  • 1 tsp. turmeric
  • 2 grains pepper

For the white chocolate sauce

  • 1 c. white chocolate, broken into pieces
  • 1/2 c. coconut oil or  unsalted butter
  • 1/2 c. coconut cream or dairy cream
  • Pinch vanilla powder or 1 tsp vanilla extract
  • Pinch Salt

For the caramel sauce:

  • 2/3 c. coconut oil or  butter
  • 1 c. coconut or sugar
  • 2 T. maple or golden syrup
  • 1/2 c. coconut or double cream
  • Pinch salt
Directions:
    1. Sift the gluten free flour, salt, and sugar together and place it in a small bowl
    1. Place the oil/butter and water in a small pan, and heat gently, until melted.
    1. Add the mixture of flour, salt and sugar, and then remove the pan from the heat. Beat well with a spatula until the mixture combines and comes away from the pan. Cook the mixture through a little more, then leave to cool for a few minutes, knocking some of the hot air out with your spatula. Let the mixture cool a little bit first, or the eggs could scramble when you add them.
    1. Using an electric whisk or spatula add in the beaten egg a little at a time and beat to a soft shiny paste.
    1. Fill a piping bag with the pastry dough. Cut off the end to about a 1.5 cm piece and pipe out balls of dough on to a baking tray lined with baking paper. Each one should be about the size of a walnut.
    1. Bake in an oven pre-heated 200°C for 10 minutes then reduce to 180°C for 15 min until risen and golden.
    1. Remove from the oven, make a small hole in the bottom of each profiterole, then return to the oven for a few minutes to dry out.
    1. Whip the cream, then spoon into a piping bag and fill the profiteroles through the hole you made in the base.
    1. To make the dark chocolate sauce put the sugar and water in a small saucepan and bring to the boil. While the sugar syrup is beginning to boil melt the chocolate. Take the sugar syrup pan off the heat and pour that and the rest into the bowl of chocolate stirring until smooth and combined.
    1. To make the white chocolate sauce, place all the ingredients in a pan and stir gently until the butter and white chocolate is melted and you have sauce.
  1. To make the salted caramel, melt the butter, sugar and syrup in a saucepan over a medium heat. Once dissolved add the cream stirring constantly to mix. Finally add the salt and stir. Remove from the heat and leave to cool.

Word of the Day – cliente – client

Tip of the Day – This isn’t as complex as it seems. The pastry is actually pretty fast! You could have the sauces ready ahead of time, if you like. In the states  you could melt caramels or add caramel extract.

Jessica’s Uvilla Berry Sauce

Jessica gave me her recipe, as we were sitting down together at the Gourmet Dinner. Uvillas are SO good! So what a great idea to make them into a sauce.

 Recipe of the Day – Jessica’s Uvilla Berry Sauce

Ingredients:

1 c. uvillas, cranberries or Mora berries

1 tsp. cardamom

1 T. chia seeds

1/2 tsp. cinnamon

Directions:

Combine all ingredients in a blender or food processor. Let sit in the fridge until the chia seeds have made it thick.

Word of the Day – sentado – seated
Tip of the Day – Add a little sweetening, if you like. Honey goes really good with uvillas.

 

Mashed Parsnips and Apples

Well, New Year’s Eve was pretty darn fun this year! The atmosphere was up and fun since early this morning. I had to pass by SIX lines of guys in drag, dancing and putting up their, “Donate to Me,” line in front of my bike. Didn’t work. I laughed and said, “No, no, no,” each time. And dinner at Murano’s was an incredible delight to the senses.

The effigies at El Molino Tropical
New Year’s Eve, Cucanama Dec. 31, 2018
Effigies in front of the rooms at El MOlino Tropical, where I swim. Dec 31st, 2018, New Year’s Eve
c
The hor d’oerves at Murano’s, amazingly delicious mini taco and three different ceviches New Year’s Eve , 2018
The pepper=spiced chocolate mousse at Murano’s, so wonderful, New Year’s Eve , 2018

Recipe of the Day – Mashed Parsnips and Apples

Ingredients:

3 T. coconut oil

2 1/4 c. milk of choice or water

1 1/2 tsp.Salt to taste

Directions:

  1. 1. Melt the oil in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.\. Remove from heat, and let stand, covered until slightly cooled, about 5 minutes. Puree in a blender until smooth. With machine running, add one more T. oil, if needed.
  2. Word/Phrase of the Day – Feliz Nuevo Ano – Happy New Year

Tip of the Day –  I had this at the gourmet dinner and it tasted just like mashed potatoes! The trick is to roast the parsnips first. It can be refrigerated for up to 2 days. Reheat before serving.

Mango Coconut Popsicles – Only Three Ingredients!

So, I came in to town to meet Joy, right? And there she is with a present from my daughter, huh? Clare paypaled her the money and asked her to go get me chocolate for Christmas, and she did! She wanted me to have a present to open  for Chrismas. And I was just about to go buy cacao powder, when there she handed me  the powdered chocolate, gorgeous chocolate syrup and three different chocolate bars!!! Holy cow, that was fun. And my ex- sent the Juice Factory money for smoothies! So of course we broke up the chocolate ginger bar and put it in the smmothi! I am one lucky gal.


Recipe of the Day – 3-Ingredient Mango Coconut Popsicles

Ingredients:

  • 2 c. diced fresh mango
  • 1/2 c. coconut milk
  • The cream of one young coconut

Directions:

  1. Blend the mango and the coconut milk and cream in a blender until smooth. Taste to see if you need any more sweetening.
  2. Pour the mixture into the popsicle or ice cube trays.
  3. Freeze for 35 minutes and gently insert popsicle sticks.
  4. Freeze until solid.

Word of the Day – por supuesto – of course

Tip of the Day – After blending, add a couple drops of stevia or honey, if you’d like it sweeter. Or papaya and a banana, if you want your popsicles creamier!

 

Champurrado – Corn Cacao Drink

A friend gave me this amazing recipe: corn with cacao truffle, topped with frozen bananas. Wow! Then I read about it – The Mayans recorded their complex cacao recipes, inscribing each drinking vessel with glyphs for the beverage they contained! A variation on this porridge, or chocolate atole, is still widely made today and is now known as champurrado.

Ingredients:
  1. 3 c. water.
  2. 2 cinnamon sticks.
  3. 1 anise star.
  4. ¼ c. masa harina.
  5. 2 c. coconut or other milk.
  6. ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
  7. 1/3 c. panela , honey or other sweetener

Directions:

  1. In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and sweetener.
  2. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sweetener is dissolved, whisking occasionally. Serve immediately.
  3. Word of the Day – Champurrado – Corn Cacao Drink

Tip of the Day –You can turn it into a sweet truffle by leaving out all but a tsp. of the milk, rolling into truffles and  topping with frozen banana ice cream!