Gluten-Free Pancakes

Here’s what my nutritionist friend said, Dorothy., about getting your body back to normal after taking steroids. Nothing to do but continue eating healthy.

I asked, “Hi Dr. T,  What do I need to take after a steroid prescription for my body to come back to normal?  Probiotics and potassium? I can’t find anything on a quick internet search.”


I would recommend drinking orange juice and eating other things that are high in potassium.  Such as beans, potatoes, bananas and other fruit.  It is very dangerous to be too high in potassium so I am afraid the supplements could bring you up higher if you are not monitoring your levels.  It is always safe to consume more potassium but not necessarily take the supplements.”

Recipe of the Day – Living Pancakes

1 c ground flax meal
1 c. coconut flour
2 ripe bananas
2 dates, soaked
1 T. almond butter
1 T. cinnamon
1 T.coconut oil
dash salt
pinch vanilla
water,or barley water as needed
Blend the banana to puree it. Mix in a bowl with the rest of the ingredients. The batter will be pretty stiff. I use a spoon to shape it into a pancake and smooth it out. The batter will keep in the fridge for several days.
Dehydrate for 4 hours at 105 degrees.

Serve topped with fruit and a syrup of choice: honey, strawberry chia jam, orange syrup:
Orange Syrup:
1 blended orange
1/3 c. soaked dates
pinch vanilla powder

Huckleberry Syrup:
1 c. huckleberries or any berries
1 T. chia seed, soaked for 10 minutes
1 T. honey

Word/Phrase of the Day – Jugo de naranja – orange juice

Tip of the Day – You know what’s funny, is that my whole life I’m not interested in orange juice. It doesn’t go well with my body, even though the taste is so good. And these last two weeks, orange juice appeals to me so much! I must’ve needed it. So go with your body!

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Lorraine’s Gluten-Free Cinnamon Raisin Bread

My beautiful sister-in-law, Lorraine, sent my brother here to travel with this beautiful gluten-free cinnamon raisin bread! That was so smart as traveling through Ecuador you will get served only white bread with cheese in the middle. I really love it with peanut butter and strawberries!

Recipe of the Day – Gluten-free Raisin Bread


16 oz Greek yogurt (D- I would do it with almond or sunflower yogurt)
32 oz (4 c. oats)
2 tsp. baking powder
1 tsp. baking soda.
I put a ton of cinnamon in
As many raisins as Martin likes
Directions: Preheat oven to 350 degrees F. Grease an 8-inch loaf pan. Mix all ingredients together and stir in raisins. Pour batter into pan.
Bake 50 mins. @ 350 degrees F. 😊
Thanks, Lorraine, it’s SO delicious!
Word of the Day – pasas – raisins
Tip of the Day – Maybe add walnuts or cacao nibs. But it sure doesn’t need it! Great travel bread!
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Lemon Polenta Cake

“Are we camping again,” Tiko, my dog asks? “Oh, good. Because, you know, Dorothy, I’m always camping. i know where to find water, how to sleep and eat in the forest, and how to go pee. I will guard you. And I like it when you camp with me.”

Recipe of the Day –
Lemon Polenta Cake
2/3 c. polenta or yellow corn meal
1 3/4 c. Ground oats
1 1/2 tsp baking powder
1/4 tsp. salt
14 T. Coconut oil
1 c. Coconut sugar
3 eggs, whisked or 3 T. Flax seeds soaked in 9 T. Water
zest of 1 large lemon
juice of 1 large lemon
1/2 c. plus 2 T. Coconut sugar
Preheat oven to 350F. Line the bottom of a springform pan with parchment paper and oil th sides with coconut oil,
1) Whisk together the polenta, oats, baking powder and salt in a medium bowl, and set aside.
2) Melt the oil and sugar in a saucepan over low heat. Place flax or Crack eggs into bowl and beat gently.
3) Working in stages, gently mix together 1/3 of the oil mixture, 1/3 of the dry ingre
dients, and 1/3 of the beaten eggs. Repeat this process twice more with the remaining ingredients, until all ingredients are just incorporated.
4) Fold in lemon zest, and pour batter into prepared pan.
5) Just before the cake is finished – after about 30 minutes of baking – make the glaze. Heat lemon juice and sugar in a small saucepan over medium heat, stirring occasionally until the sugar is dissolved.
6) While the cake is still hot, use a toothpick to poke small holes all over the cake. Spoon the glaze evenly over the cake, and spread as necessary. Run a knife around the edges of the pan to precent sticking, before you release it. Warm slightly.

Word/Phrase of the Day – mi – my

Tip of the Day – You can do this cake while camping, by cooking over a low heat in a covered skillet. It works!

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Shaman Quiche

I stopped in to Sylvia’s Vegetarian Restaurant for lunch with a friend. Sylvia is a Shaman, the only one in the surrounding areas the locals think of as “real,” not a charlatan. She makes the most beautiful food, vegetarian and blessed! Her quiche was out-of-this-world good.

Recipe of the Day – Shaman Quiche


pie crust-

1 c. ground oats

1/2 c. almonds or walnuts

1 T. coconut oil

1/2 tsp. sweetener of choice

dash salt

Directions for the crust – Add all ingredients and blend until smooth. Pat down into a pie plate with the back of a spoon.

Ingredients for the filling:

1 T. olive oil

1/2 c. diced green onion

1/2 c. chopped green bell pepper

1/2 c. sliced mushrooms

1/2 c.  chopped zucchini

1 large tomato, sliced

2 T. coconut flour

2 tsp, dried basil

2 T. flax in 6 T. water, or 3 eggs, beaten

1/2 c. coconut  milk

1/2 tsp. salt

1/4 tsp. ground black pepper

optional – 1 1/2 c. shredded  Jack cheese, divided
Directions: Preheat oven to  350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini iuntil soft, 3-5 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with coconut flour and basil. Cook 1 minute per side.
Whisk flax or eggs, coconut milk, salt, and pepper together in a small bowl.
If using cheese, spread 1 cup  cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving

Word of the Day – queso – cheese

Tip of the Day – .You could do this with nut cheese or parmeazano, both recipes on this blog. Type them in the search bar.

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No-Bake Orange Chocolate Vegan Cheesecake

Just happy and a little tired today, nothing else,

Recipe of the Day – Cheesecake

This  creamy cheesecake is made with nuts, orange juice and a chocolate crust.
1 c. ground almonds or macadamias, or mix half with oats for a lighter crust)
1/4 c. honey or coconut nectar
1/4 c. cacao/carob powder
dash salt
optional – 1 T. coconut oil for a richer crust

Directions: Grind almonds in a food processor until they make a coarse meal. Add sweetener, powder and salt, oil if desired. Press into a pie plate or tiny tart bowls.


1 1/2 c. macadamia nuts (or cashews)
juice of 2 oranges
3 T. psyllium seed
1 T. orange zest
1 T. coconut oil
1/4 c. raw honey
dash of Himalayan (or other) salt
dash vanilla powder (or 1 tsp. vanilla extract)
water/date water/almond milk/coconut milk as needed


Blend nuts and other ingredients until mixture is very creamy, adding water slowly, as needed. Let set in fridge to chill and firm.

Word of the Day – cansada – tired

Tip of the Day – Use carob i stead of cacao, if you like. Top with irange soices and drizzle with honey!

Mango Chocolates

i met my old maestro in town, the one who built the house. I never see him in town. He lives out here with his 95-year old mother, in  a little house over the Chaupi/Cucanama bridge. Anyway, he reminded me to clean my rain gutters, very important with all the old trees overhead and the rain. And I did! I’m so proud of myself, and happy, as there was this wonderful compost matting I oulled out of the gutters, to put down in the garden. 

Mango ChocolatesRecipe of the Day – Mango Chocolates

1 c. Mango cubes
1/4 c.coconut oil or cacao butter, melted
1 /4 c. raw cacao powder/carob
1/4 c. coconut nectar, honey or sweetener of choice
dash of vanilla powder
dash of salt

1 capful olive oil for greasing the molds


Melt all ingredients except mangoes, gently over a double boiler, and whisk until creamy.
Pour one drop olive oil in each ice cube mold. Spread to cover the  sides.
Pour chocolate in ine half of each mold. Place a small mango cube in each one. Cover with chocolate.
Chill/freeze 10 minutes or more.

Word of the Day – canal – gutter

Tip of the Day – Sliced bananas are wonderful inside each cube. They come put like cadbury eggs!


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Goji Berry Pudding

My ears perked up when I heard a conversation expelling the wonderfulness and wisdom of the  Ecuadorian people. They stated, “I’ve been caught three times about to taste a leaf of something, when an Ecuadorian stopped me from tasting the poisonous leaf.”                             And, “I was about to dig up a plant when a child told me, ‘Don’t dig that up. It’s good for the liver.”                                                                                                                                                                   And a third, “Wrap a tobacco leaf around that insect bite. It will take out the poison.” Gosh, I love it here.

Goji chia puddingRecipe of the Day – Goji Chia Pudding

1/2 c. Water or berry tea

1 1/4 c. Maca powder

3/4 c. Goji or other berries

1/3 c. Honey or coconut syrup

1/2 c. Lime juice plus the pith

1/4 c. Chia seeds


  1. Soak the berries in the water or tea, then blend with the honey and lime.
  2. Pour over chia seeds and chill.

Word of the Day – conversacion – conversation

Tip of the Day – My favorite tip – add a banana!

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All Parts of the Dandelion and What They’re Good For

“How are you doing camping on the yoga the yoga platform?” my sister asks. “So good, so far! I’ve got it all set up with my solar shower and blender. And I forgot how beautiful the night smells are, the jasmine, wow! To go to sleep like that, where I can smell the sweet scents, lay snuggled under the warm blankets, and literally fall asleep under the stars peeking through the screen window of my tent. So wonderful.”

ex_banner_oif_floralondonensisRecipe of the Day –

All Parts of the Dandelion and What They’re Good For

Over 10,000 people have watched this video!

The dandelion is one of the top 4 greens in the world! Use the roots to control your blood sugar and stimulate digestion. Eat them raw, dried, roasted, ground, or as a tea.
Use the flowers as a liver tonic and diuretic, for boils, skin infections, T.B. as a tea, wine, in salads, jellies, even fritters!
Use the leaves – for potassium, antioxidants, vitamins A and C. Use the new plants, small and tender in salads, teas, raw, boiled, steamed, sauteed.
I take up the whole plant from the root, dry it and make a daily tea as a liver tonic.

Word of the Day – el diente de leon- dandelion

Tip of the Day – Don’t just dig those dandelions out of your yard and thrown them away! Use the whole thing. You’ll be a forager!

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No-Bake Peanut Butter Fudge Cake

I felt so rich today, when I got on my bike, that when I saw a taxi in a neighbor’s driveway, I asked him to take me and my bike into town. Which is usually 50 cents. And then, sitting there, I realized, as I searched my purse, that none of the money I was so happy about was in there. It was in the bank! Yikes. “I’m so sorry,” I said to the taxi driver. “Lo siento. I only have 38 cents. Can you take me to the ba…?” I didn’t even finish my sentence when he brushed it off. “No! No pase nada!” And he had even put my bike in the back and took it out and everything. Gosh.

chocolate-and-peanutbutter-300x279Recipe of the Day – Raw Peanut Butter Fudge Cake

For the cake:
1 c. raw oats, ground
1 c. almonds, ground into flour
2 c. coconut sugar
1 tsp. baking soda
1 c. coconut oil
1/4 c. cacao powder
1 c. water
1/2 c. almond or coconut milk
2 T. flax soaked in 6 T. water, OR 2 large eggs, lightly beaten
pinch vanilla powder or 1 tsp. vanilla extract
1 & 1/2 c. creamy peanut butter

1/2 c. coconut oil
1/3 c. almond or coconut milk
1/4 c. cacao powder
1/2 c honey
pinch vanilla powder or 1 tsp. vanilla extract
pinch of salt


  1. Line  a 9” x 13” baking pan with paper.
  2. Whisk together the dry ingredients and set aside.
  3. Melt the oil in a double boiler.
  4. Add the cacao, Then, stir in water, nut milk, and flax or eggs.
  5. Stir constantly, until completely melted.
  6. Add to the dry ingredients and mix well.
  7. Transfer batter to prepared pan and spread evenly.
  8. Spread the peanut butter with a hot, wet knife over the cake.


  1. Mix all ingredients.
  2. Spread icing over peanut butter.
  3. The cake can be served immediately or can sit at room temperature to allow the icing to set.

Word of the Day  – centavos – cents

Tip of the Day – Check your wallet before you get in a cab. You don’t want to have to beg favors from the sweet drivers here!

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Raw Strawberry Shortcake

I sat outside in the hanging chair, watching with mouth-open as two cows pushed each other, head-to-head, in front of the gate. Hard to see if there was any point to it. What were they fighting over, who was better, bigger, stronger, more right? Looked like they were buttin’ heads over nothing.

strawberry-oatcakes-35262_lRecipe of the Day – Strawberry Shortcake

1/2 c. Oats or almond meal
2 c. coconut flour
1/4 tsp sea salt
Dash vanilla powder or 1 tsp. pure vanilla extract
10 dates, pitted and soaked 10 minutes
2 c. Shredded coconut
1/4 c, coconut water
2 T. Honey or coconut nectar
Cream topping:
2 c. cashews (preferably soaked overnight)
1 1/2 c. Shredded coconut
1/2 c. coconut water
1/4 c. Honey or coconut nectar
1/2 tsp. salt
1 pinch vanilla powder or 2 tap,vanilla extract
1/2 c. melted coconut oil
1/2 c. strawberries
8 strawberries halved to cover the cake

1/2 c. strawberries
2 pitted dates
options: 1/4 c. Cacao nibs, coconut to sprinkle on top


Combine almond flour, coconut flour, sea salt, in a bowl and whisk together. In a food processor, add the dates, vanilla, coconut and coconut water, and nectar and process until smooth. Add the dry ingredients and mix again. Place the batter on a paper-lined dehydrator sheet, and dehydrate at 105 degrees F. for about 8 hours, until dried but still moist in the center. Once dried, trim with a knife, into a 6 inch circle, place in the bottom of a 6 inch pan or pie plate, oiled with coconut oil.

For the topping, combine the cashews, coconut, coconut water, coconut nectar, salt, vanilla, and process until smooth. Add the coconut oil with the processor running. Once blended, remove half the cream mixture and set aside . Add the 1/2 cup strawberries to the remaining cream in the processor and process until smooth. Scoop into a bowl.
To assemble the cake, place 8 strawberries over the cake layer in the prepared pan. Pour the strawberry cream over and smoothe. Pour the vanilla cream over next, and spead to the sides. Freeze until firm, about 3 hours or so.
While it sets, make the strawberry sauce. Combine 1/2 cup strawberries with 2 dates in the food processor and process until smooth.
Once the cake is set, top with the 8 halved strawberries (or however many it takes to cover the cake), and then spoon some of the sauce over. Sprinkle with cacao nibs or coconut, if desired.

Word of the Day – vacas – cows

Tip of the Day – You can also make a quick coconut milk by pouring 1 qt. boiling water over 2 c. Shredded Coconut and blending, then straining. It works pretty good!

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