Veggie Kraut Video

Here’s what my friend, Lucas’ previous owner, wrote about Lucas: “Wow, Wow, Wow! Sooo remember the Lucas saga last year? He has been doing just fine, until lately. He started limping, and showing signs of hip displasia Dorothy was very worried. But then last night she gave him a drop of CBD oil and a half tsp of C60 and today he is happy and running around! I wish it would work that well for me, but, hey, I’m so glad about Lucas that I hardly feel mine

” Then this morning I wrote:  So true! It was actually a miniscule part of a drop of CBD oil in his food, with 1/8 tsp. C60., for the body weight above, in case anyone needs that info. Today I watched him awake. His hips gave out underneath him. I gave his the same dose as above and he was back to free energy, free hips and his usual happy self right after breakfast, 4 hours ago, woohoo! Climbed stairs easily and went on his walk with zero symptoms!

Recipe of the Day – Veggie Kraut



1 green cabbage

1 purple cabbage

6 carrots

1 sweet red onion

1 T. apple cider vinegar, lemon juice or rejuvelac

– optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional.

Directions: Finely chop cabbage, saving outside leaves. Chop carrots and onion. Place vegetables into a large bowl or crock. Add vinegar and seasonings. Cover with outside cabbage leaves. Place large plate and weight on top. Press down to remove air from Kraut. Leave at room temperature for 3 days or until it is sour enough for your taste. Place in covered glass jar. Refrigerate. It will keep up to 3 weeks. Eat ½ cup a day with meals for great elimination! Another zero fat, healthy bacteria, non-fruit recipe to give you amazing health! In Ann Wigmore’s video she says don’t bother to add any seasonings, the taste is so good by itself. And she didn’t add the vinegar. It helps the fermentation process, but it doesn’t really need help fermenting.

Word of the Day – cojear – limp

Tip of the Day – Go to the front page, and press the paypal button. Donate at least one penny to the site and I’ll send my ebook – Ecstacy Raw Foods – with over 100 raw food recipes in it, including this one. So there you go!

Carrot Top Lime Juice

i was engaged in conversation at the Juice Factory, but also watching a guy buy carrots from Franco Organico. He asked Franco to cut off the tops, which made me rise quickly and ask Franco if I could have them for juicing. He gave me those and some cilantro! So nice as it was the end of his work day, And I shared them with my friend, “Hey, what do you do with all the carrot tops people don’t want, Franco?” I asked. “Oh, I give them to the goats, pigs and chickens.” “Well, you tell your farm animals we are having the same thing, okay? Thanks, Franco!”

Recipe of the Day – Carrot Top Lime Juice

1/2 bunch carrot top, the rull stem and leaves

juice of /2 lime

Directions – Juice.

Word of the Day – hojas – leaves

Tip of the Day – You can blend these, with a banana, but inless you cut them up very small, they’re too hard on th blender.

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Avo Creamy Chipotle Sauce

Hey, don’t be peeing on my bike tire,now.” I said to Beenie, Tiko’s sleepover. I had it on the porch and he was peeing on the pillar. So nice for Tiko to have a friend over, huh?

Recipe of the Day – Avocado Chipotle Sauce


  • 1/2 c. almond butter or almonds, ground to a paste
  • 1/4 c. Almond milk
  • 1/2 avocado
  • 1/8-1/4 cup marinara or spaghetti sauce
  • 1 clove Garlic
  • 3/4 c. Water
  • 1 T. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat or zucchini pasta
  • 1 T. cilantro chopped


  1. Place the almonds, almond milk, water, avocado, garlic clove, and lemon juice in a blender and process until smooth. Warm with the marinara sauce over a low heat. Season with salt and pepper.
  2. Shred zucchini or Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  3. Pour chipotle sauce over pasta and mix well.
  4. Serve with chopped cilantro on top.

Word of the Day – pipí – pee pee

Tip of the Day – For an extra creamy sauce use blanched almonds instead.

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 one 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 expounding 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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