Clare’s Creamy Risotto

The ecstacy of my daughter, Clare being here. Gifts, her building me up with clothes and photos, her cleaning, oh my gosh! She cleaned the washer, the doors, toilet and bath, holy cow! She made kitchen shelves, hung mirrors and shelves, took me out multiple times, and we had fun skyping with others in my family, together. Ate in restaurants, cooked at home. She had lots of green juices and fruits.  Visited with other artists, walked Tiko. What a beautiful, beautiful visit. I will miss her so much.

Recipe of the Day – Creamy Risotto

Ingredients:

  • 1½ c. arborio rice
  • 1 liter vegetable or chicken stock
  • ½ c. dry white wine
  •  ½ small onion, chopped
  • 3 T. coconut oil or  butter
  • 1 T.  olive or vegetable oil
  • ¼ c. grated Parmesan cheese, optional
  • 1 T. minced fennel
  •  salt, to taste
  1. Heat the stock to a simmer in a medium pot, then put the heat on as low as possible.
  2. In a large saucepan, heat the oil over medium heat. Then add the onion and mushrooms. Saute for 2–3 minutes or until slightly translucent.
  3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coat  Sauté for another minute or so, until there is a slightly nutty aroma. Don’t  let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry. Stir for about 15 minutes after adding the ladles of stock. As it cooks, you’ll see that the rice will take on a creamy consistency.
  4. Stir in the remaining 2 T. oil/butter, the Parmesan or non-dairy cheese, and the fennel, and season to taste with salt.This technique called the risotto method, releases the rice’s starches, producing a creamy, velvety dish

Word /Phrase of the Day – mi amor – my love

Tip of the Day –  A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.

Pizza-Flavored Kale Chips

How’s Tiko doing? Well, it’s interesting. Ever since he’s been on the leash more, in the house and not running around except on the run lines, he’s much more obedient. He has specific times for playing catch when he can run. He comes when called, even when I’m holding the leash. When he puts his paw on my arm, I cover his with my hand, to impose the dominant. All out of love.

Recipe of the Day – Pizza Kale Chip Snacks

Recipe of the Day – Pizza Kale Chips

1 lb. fresh kale

3 sweet white onions, sliced

juice of three limes

6 T. Nutritional Yeast

1 T. Olive oil

1 T. Paprika

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

Directions:

  1. Wash the onions and kale and pat dry.
  2. Slice the onions into thin pieces,
  3. Put all in a bag and pour the olive oil in.
  4. Massage well, with your hands, and let sit for ten minutes.
  5. Squeeze the lime juice over all.
  6. Sprinkle the yeast or Raw Parmezano and spices/herbs over all and dehydrate on trays at 105 degrees for 24 hours or more, until crispy.

Word of the Day – obediente – obedient

Tip of the Day – Have these around for a late-night snack, when you want something salty!

DIY Easy Coconut Butter

Since the Coconut Cheese Post, people have been asking me where to get coconut butter. In the States, it’s easy…it’s in the health food store. But here, not so easy. But this recipe is!

Recipe of the Day – DIY Coconut Butter

Ingredients:

2 c. shredded coconut or coconut flakes

Juice of one lemon

Pinch of salt

A little extra coconut oil if you need it for the right consistency

Directions:
  1. Add the shredded coconut or flakes to the blender of food processor with a pinch of salt.
  2. Scrape the sides down every minute or so with a spatula. Continue until the coconut has turned to coconut butter and is liquefied. Store it in an airtight container like a mason jar. The blender is fast, but the food processor could take up to 10 minutes, if you’ve got a little one, like mine. Worth the wait, though! You’ll use this for everything!

Word/Phrase of the Day – Vale la pena –  it’s worth it

Tip of the Day –  Use coconut butter for anything you would use butter for. Great in gluten-free brownies, cookies and other baked goods, popcorn, potatoes, and as a spread for your breads!

Coconut Parmezano Cheese

Clare’s here, my daughter! The place has my orders: Tiko, not to bark too much. The banana tree not to give the yellow bananas ’til she got here, and the roses to produce the most they ever had! The rain to do it’s thing every day so I don’t have to water four hours while she’s here. So far, so good. Thank you, Nature!

Recipe of the Day – Coconut Parmezano

Ingredients:

1 c. shredded coconut

1/8 c. coconut milk

2 tsp. coconut oil, for blending

1 tsp. salt

Directions:

  1. In your food process or blender, blend shredded coconut, coconut milk, and salt.
  2. Add the oil last and blend briefly until it’s the texture of parmesan.
  3. Pour into a baggie or glass jar and use as you would parmesan!

Word of the Day – naturaleza – nature

Tip of the Day – Put this cheese on potatoes, rice, veggies, chips to make nachos!

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Lentil Burgers with Tamarind Sauce

I learned of two beautiful birds that are unique to my land: the Squirrel Cuckoo – with the long beautiful chestnut skin and the end of the tail patterned, and the Fasciated Wren. I saw both of them, in pairs, on my land, before going to have soup at the Vegetarian Restaurant here in town. Sylvia is the owner, a Shaman, beautiful, beautiful woman. And her husband, Carlos helps her with the ceremonies by keeping the fire lit all night. Anyway, when he came in, he said, twice,”Dorothy, whenever you need lunch, you come in here and don’t worry if you don’t have the money. You just pay us back when you can.” What? it made me cry, the way he said it. And he repeated it when I left.

Here are Sylvia’s classic Lentil Burgers with Tamarind Sauce.

Recipe of the Day – Lentil Burgers with Tamarind Sauce

 Ingredients

2 c. cooked lentils (1 cup dry)

1 c. shredded carrots

1 c. finely chopped yellow onion

2 garlic cloves, minced

1/2 c. finely chopped walnuts

1/2 c. finely chopped sunflower seeds

1/4 c. flax seeds

1/4 c. oats

1 cup whole grain or gluten-free bread crumbs

2 whole eggs, beaten

2 T.  tomato paste

2 T. Bragg’s, soy or vegan Worcestershire sauce

1 T. fresh thyme

2 T. oregano

1 tsp. paprika

salt & pepper to taste

suggested toppings: tamarind sauce, pickles, red onion, tomato, mayo, ketchup, mustard, sriracha

Directions:

  1. Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl.
  2. Add the cooked lentils to the food processor and pulse until they appear slightly pureed, then transfer them to the bowl as well. Don’t let them become mushy.
  3. Add the breadcrumbs, herbs and spices and the flax and stir well.
  4. In a small bowl, combine the beaten eggs with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir together. Sprinkle in the flour a little at a time as you continue to stir. Add more flour as needed to create patties.
  5. Form eight individual patties with your hands, making sure to keep them somewhat flat with rounded edges.
  6. Warm the o oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes.
  7. Serve on a warm bun with desired toppings.

Tamarind Sauce:

Directions:

 Heat the oil in a saucepan over medium heat. Add the spices and stir for about 2 minutes.
  1. Stir the water into the pan with the spices , sweetener and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep brown and is thick enough to coat the back of a metal spoon, about 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Word of the Day – ofrecer – to offer

Tip of the Day – You can find her Shaman soup recipe on this blog, as well! Just type in “Shaman soup” in the search engine on the first page.

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Lollie’s Avo Blue Mousse

Well, Lollie mentioned my ratty-old backpack so many times, these last months, that she finally gave me one for my birthday. And she remembered the exact one I liked from the exact store from months before. How could that be? Amazing friends, is what it is. And aren’t my friends beautiful? Here’s her recipe for Blueberry Mouse.

Recipe of the Day – Lollie’s Avo Blue Mousse

Ingredients:

1/2 avocado

1 c. blueberries

1 frozen banana

touch honey

Directions: Blend.

Word of the Day – hermosa – beautiful

Tip of the Day – For an even more gelatinous mixture, I would add 1 T. chia seeds and let it sit. Maybe cacao powder. When I told her this, she said, “Of course you would. You’re the cacao lady!” Thanks, Lollie!

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Joy’s Blueberry Ice Cream

Joy is the town’s blueberry seller here. Fresh, beautiful organic blueberries from Peru. And here is her Blueberry Ice Cream Recipe!


Recipe of the Day –
Blueberry Ice Cream

Ingredients:

2 c. frozen bananas

1 c. frozen blueberries

1 c. frozen coconut cream from the young coconut

Directions: Blend. Freeze again.

Word of the Day – vendedor – seller

Tip of the Day – The fruit must be frozen in this recipe. Of course, I put cacao powder in mine, ha ha.

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Moroccan Lentil Soup

Oh my goodness. my daughter, Clare spent Thanksgiving working at the cafe/bar/gambling place/ The Hideaway in Montana. She thought they were gonna have a regular work day, and was hoping to make $100 in tip. Bu they were giving food to the poor, for free. She spent all day feeding the poor and giving away food boxes. She made $12 in tips, ha ha, which she put in the gambling machine, and made $200! Universe back at her!

The part she told with the old guys sitting there shaking with DT’s, from not drinking, and the boss having her hand them a beer to qualm their dts, oh my gosh.

This reminds me of a Jesus story. The boss lady said, “Clare, if you don’t mind, we have all this food leftover. Go out into the area and see if you can find people who look hungry, and give them these boxes or bring them in.”
Recipe of the Day – Morroccan Lentil Soup
Ingredients:
    • 2 T. olive oil
    • 1 large yellow onion, finely chopped
    • 2 stalks celery, finely chopped
    • 1 carrot, peeled and finely chopped
    • 1/4 c. chopped parsley, leaves and tender stems
    • 3/4 c.chopped cilantro, leaves and tender stems
    • 2½ tablespoons minced garlic (about 5 large garlic cloves)
    • 1 T. minced ginger
    • 1 tsp. ground turmeric
    • 1 tsp. cinnamon
    • 1 T. sweet paprika
    • ½ tsp. pepper
    • 11/2 dry red lentils, rinsed
    • 2 c. cooked chickpeas
    • 3 c. chopped tomatoes
    • 6-7 c.hicken broth or vegetable broth
    • Coarse salt
    • Optional
    • Dates (1 per person)
    • Lemon wedges (1 per person)
 Directions:
In a large heavy pot or Dutch oven, warm the oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat, 5-7 minutes. (Don’t let them brown) Add the spices: turmeric, cinnamon, paprika and pepper. Cook, stirring, for 5 minutes, to toast the spices. Add the tomatoes and broth (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer. Add the lentils, chickpeas, cilantro and parsley. Simmer, uncovered, for about 35 minutes, until the lentils are tender.
Word/Phrase of the Day – golpes, rodar, rodar con los baches – bumps, roll, roll with the bumps
Tip of the Day – Do this recipe with tomatoes instead of potatoes, which is the traditional way, Clare says. Serve with lemon and dates!
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Peanut Butter Date Truffles

Look at what local women here are doing:You are invited to participate in providing food and encouragement for  Extremely Poor Families. Dr. Sonia Romero and Sheri Yohe are leading a community outreach to extremely poor families.  We will help 10 families in Vilcabamba, 10 families in Malacatos and 10 families in a pueblo close to Sheri’s home called Chinguilamac.

Dr. Sonia will locate the extremely poor families in Vilcabamba and Malacatos and Sheri will locate the families in Chinguilamaca. *If you know of a family in extreme need in these areas please contact Sonia at Jardin Escondido or Sheri, sheriyohe@gmail.com

  • Please bring all monetary donations to Dr Sonia at Jardin Escondido by November 28Sonia and her husband Marco will purchase bulk food supplies on Thursday November 30.
  • Please bring all food staples (non-perishables) to Jardin Escondido by December 2nd
  • Come and help fill the food baskets on December 2nd at Jardin Escondido, from 2:00 pm – 4:00.
  • Join us: Saturday, December 9, 2:00 pm – meet at Jardin Escondido – deliver baskets to 10 homes in Malacatos
  • Join us: Sunday, December 102:00 pm – meet at Jardin Escondido –   deliver baskets to 10 homes in Chinguilamaca (50 minutes from Vilcabamba)
  • Join us: Saturday, December 162:00 pm – meet at Jardin Escondido –   deliver baskets to 10 homes in Vilcabamba
Needed: 
Cars/drivers – willing to transport people and food baskets
Musicions – Sheri and Sonia play guitar – Song sheets will include guitar chords. More musicians to sing or play an instrument – WELCOME!
Advertise this event. Please help us spread the word and join us.
Saturday, December 2, 2:00 – 4:00 pm assemble the baskets at Jardin Escondido – practice our songs
Sabbath, December 9, 2:00 – 5:00 pm take baskets to 10 families in Malacatos
Sunday, December 10, 2:00 – 5:00 pm take baskets to 10 families in Chinguilamaca
Saturday, December 16, 2:00 – 5:00 pm take baskets to 10 families in Vilcabamba
 
At each home:
Hand out;
·      Basket of food staples 
·      Coloring pages and color pencils to each child
·      Sing a Christmas Hymn of encouragement
·      Pray for the families needs
Follow-up for these 30 families will take place once every 3 months. Example: We plan to re-visit the same 10 families in Malacatos one Saturday in January, the same 10 families in Vilcabamba one Saturday in February, and the same 10 families in Chinguilamaca one Saturday in March and continue to re-visit these families once every three months throughout the year to bring encouragement, sing with them, pray for them and bring food staples. Our goal is to enable and encourage – not to make them dependent but to express compassion and love. Not just once a year.
 
Please help us.
Recipe of the Day – Peanut Butter Date Truffles
Ingredients:
  • 19. soaked dates, pitted. Save the date water for additional liquid
  • 2-3 T. raw cacao or carob powder
  • 3 T.  Peanut Butter
  • 1/4 c. oats to roll or add to the mix
  • pinch salt
  • options: 2 tablespoons chopped nuts, 1 teaspoon vanilla essence, sea salt to taste, shredded coconut, berries, cacao nibs

Directions:

Directions:

  1.  In a large bowl, mix together the first 4 ingredients until they form a large ball.
  2. Add salt to taste and stir in the cereal.
  3. Shape into small balls (I made about 16).
  4. Place balls in the freezer for around 6-8 minutes until mostly firm.

Word of the Day – pobreza -poverty

Tip of the Day – Share and you’ll feel so much better. It will lighten your heart.

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Zucchini Potato Soup with Avocado

I had a beautiful birthday yesterday. Skyped with my kids. My ex- sent me kindle books, and then I went out to dinner with beautiful friends. They paid for it, gave me presents, what!!! And even insisted I put my bike in a taxi since it was dark. Wow! I feel so loved.

Recipe of the Day – Zucchini Potato Soup with Avocado

Ingredients:

2 T. coconut oil

2 onions, chopped

2 potatoes, peeled and diced

6-8 small zucchinis, chopped

1/4 tsp. thyme

1/4 tsp. dried rosemary

3/4 tsp. basil

1/4 tsp. pepper

4 c. Water or Vegetable broth

1 c. Almond or coconut milk

4 T.  chopped fresh dill weed

1-2 sliced avocados

Directions:
In a large skillet or bottom of your soup pot, melt oil; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add coconut or almond milk and bring just to boil, but do not boil. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled with avocado on top.

Word of the Day – chendo – kidding

Tip of the Day – You don’t need to cook soup too long. A lot of people seem to keep soups on the fire forever. Just cook it long enough for the vegetables to get tender. Then turn it off and let the flavors mix.

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