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.

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.

Chia Plum Jam

I finally drank turmeric tea as the end result of having gas all day. Tried buscapina, shoulder stands, mint, lemon and ginger, elevating the hips. All of them worked all day, but not completely. You know what took it away immediately? Turmeric in my tea.

Recipe of the Day – Chia Plum Jam


1 T. chia seeds, soaked in 1/4 c. water

1 c. seeded plums, washed

1 T. honey or coconut syrup


Soak chia seeds in water for 10 minutes. Mash plums Stir chia with water into plums. Add coconut, agave syrup or honey, if desired.

Word of the Day – estomago – stomach

Tip of the Day – The video uses agave syrup of honey, but I would use coconut syrup these days, or stevia – much less glycemic. Serve it on celery with peanut butter, yum!

Chocolate Nispero Pudding

I came out to cut dandelions for my green smoothie, only to realize that the gardener, who did such a beautiful job cleaning the land, had cut down every dandelion on the land. So, poor me, I had to have chocolate nispero pudding for breakfast.

Recipe of the Day: Nispero Jam (Knee-Sparrow Jam)


30 loquats (like cumquats, but sweeter-Nisperos)

1/4 c. stevia powder

1/4 c. coconut milk

1 frozen banana

1/4 c. cacao powder

1 T. chia seeds

1 tsp. coconut extract

Directions: Choose the sweet, orange Nisperos. Cut or chew off the end of each, and take out the seeds. Put in the food processor or blender, then add the rest,  And chill!

Word of the Day: tranquilo = calm, chill, tranquil

Tip of the Day – You don’t have to go to the market for these. They’re from the wilds of the land!


Chia Tapioca

Gosh, my neighbor’s dogs on the street, on the corner of my driveway, got poisoned again. Rosita, my neighbor was so sad. She had four dogs. One left, after three were poisoned,They threw poisoned meat over the fence along the road, to any dog available. On purpose. It’s weird because I just posted a post from a year ago, almost to the day it happened to Tiko last year. So strange and so sad.

Recipe of the Day – Chia Tapioca

1/2 c. chia seeds

1/3 c. tapioca

2 c. coconut milk

1 dropperful stevia, 1 tsp. coconut crystals or honey

1 pinch vanilla powder, or 1 tsp. vanilla


Pour the milk into a jar or glass container with a lid. Add the chia seeds, tapioca and sweetener. Put the lid on tightly and shake well. Let sit in the fridge for an hour, minimo, or overnight, to gel and thicken.

Word of the Day – mínimo, como mínimo – minimum

Tip of the Day – Think about using this daily as a staple. So filling and you won’t feel too full. Add cacao or carob, bananas, cacao nibs, coconut, or fruit on top.

Raw Chia Crackers

Twice now, I’ve got to use call a supplier or store in another city, instead of traveling to get a part. One to Quito, to get tires from Electrobikes. And another to Cuenca, to get the MacBook Charger from Marco Mendieta’s Tech Store.  I contacted them, ordered the part. They had me deposit money in their Pinchincha account, from our little store on the corner here in Vilca! And the item was here in 3-5 business days, wow!  Sure saved me a lot of travel and stress!

Recipe of the Day – Raw Chia Crackers


1 c. chia seeds

2 c. apple juice/pear juice or a mix of both

3 c. water

1 tsp. pumpkin pie spice, garam masala, or cinnamon+cloves+ginger

slices of strawberry or edible flowers

Soak chia seeds in apple juice and water Add pumpkin pie spice, gurum masala, or Stir to break up any lumps. Refrigerate overnight or 12 hours. Stir again and put dollops of the batter on dehydrator trays at 104 degrees. Place one edible flower, slice of strawberry or apple on each crisp. Check after 12 hours. If they’re ready to flip, peel them off the sheets and turn them over directly onto the mesh screen so the air can get through for the next 12-24 hours until crispy.

Word of the Day – enviar – to send

Tip of the Day – I LOVE this chia chip recipe! I’m so glad I put the pieces of strawberry and apple on top of each. They’re gently sweet and really add to the cracker.


Raw Veggie Seed Burgers

This youtube video also shows you how to grow garlic greens or whole garlic in your kitchen. Don’t forget, point side of the garlic bulb – up!

Recipe of the Day –
Raw Veggie Seed or Nut Burgers


1/2 c. ground sunflower seeds/pumpkin or chia

1/2 cup ground chia seed, sprouted nuts of any kind

1/3 c. chopped carrot or zucchini

1/3 c. chopped celery

1/4 c. green onion

1 T. onion powder

1 clove garlic, chopped

2 T. fresh parsley, chopped

1 T.  fresh chives, chopped

1/2 T. olive oil

Sea Salt and Pepper to taste water as needed

Directions: Pulse a few times in the food processor, to keep it crunchy, maybe 20 seconds. Make little patties or balls on your dehydrator sheets. Dehydrate at 105 degrees for 4 hours.

Word/Phrase  of the Day –qué alivio – What a relief!

Tip of the Day – Top with cashew mayonnaise, raw ketchup and homemade mustard! Roll in a lettuce leaf. Top with guacomole! Add zucchini instead of carrot. I added Italian herbs to this recipe and no olive oil, plus 21 Salute Seasoning

GF Blueberry/Mora Dump Cake

It took me literally weeks to get to the seamstress and ask her to fix my helmet and my backpack. With all her work she was done in one day, to perfection. Total cost – $2.

Recipe of the Day – Berry Dump Cake


3 c. mora or blueberries

2 c. vanilla gluten-free cake mix

6 T. coconut oil/unsalted butter/ margarine, chilled

1/2 c. coconut or almond meal milk, chilled

Whipped cashew cream, for serving (recipe found on this blog, by typing it in in the search engine)


  • Preheat your oven to 325°F. Grease a 9-inch x 12-inch (or 9-inch square) baking dish, scatter the berries in an even layer in the bottom.
  • Place the cake mix in a large bowl. Using a standard grater, grate the chilled oil/shortening/butter into the cake mix and, using your clean hands, toss to coat the butter in the cake mix. Break up the lumps that form until the mixture is uniform and looks like very coarse sand. Scatter the oil or butter and cake mix mixture on top of the blueberries, and stir gently to mix. Pour the chilled milk evenly over the top.
  • Place the baking dish in the center of the preheated oven and bake until the cake is puffed and lightly golden brown on top (about 35 minutes for the 9-inch x 12-inch pan, 40+ minutes for the 9-inch square pan). Do not overbake or the bottom will burn. Remove from the oven and allow to cool in the pan for 10 minutes before serving with a dollop of cashew cream.
  • Word of the Day – casco – helmet

Tip of the Day –
Cover with berry/coconut oi/stevia frosting. Have it for breakfast. I did!

Gluten-Free Cherry Crumble

Oh my gosh, I was sweating about my electric bike tires. They’re getting so bald, and no shop here or Cuenca or Loja had them. Well, My friends told me about this new store in Quito – Electrobikes. And they sent me the tires already, for only $12 shipping !!!! Holy schmoly. I am so happy. They said it would take 3 working days but it actually took 5. Not bad!

Recipe of the Day – GF Cherry Crumble


  • 5 c. chopped, pitted cherries
  • 1/4 c. honey
  • 2 T chia seeds


  • 1 c. oat flour
  • 1/2 c. rolled oats
  • 1/3 c. coconut sugar, panela or stevia
  • 1/4 tsp cinnamon
  • pinch of sea salt
  • 1/4 c. coconut oil, hardened
  1. Preheat oven to 375 degrees F.
  2. In a large bowl combine cherries, honey and chia
  3. Add to a large baking dish or skillet
  4. In a separate bowl combine oat flour, rolled oats,  sugar, cinnamon and salt.
  5. Add in coconut oil and using hands combine to form a crumbly “pea-like” consistency.
  6. Sprinkle crumble on top of cherries, coating the entire top.
  7. Bake for 45 mins or until top has browned slightly.
  8. Serve warm.

Word of the Day – llantas calvas

Tip of the Day – Serve with banana ice cream.