Crystal Blueberry Breakfast Cookies

Standing around after yoga, when students and teacher felt a great sense of well-being, we stood talking, It was about living a full life and being ready to go. From the 78-year old to the -58. Three out of four women said they had lived such a full life, complete, and were ready to go. One of them said it’s partially because we have time…and no pressure of anyone telling us we have to be someone, be somewhere, or do anything. The relief of that pressure is nothing comparable.

Recipe of the Day – Crystal Blueberry Cookies

Ingredients:

3 small carrots

1/4 c. blueberries, sliced

1 apple

2 c. oats

1 c. coconut meal

1 T. flax soaked in 3 T. water or 3 eggs

1/8 c. coconut oil

1 tsp. cinnamon

1/4 c.  coconut crystals to sprinkle in top.

pinch salt

1 tsp. vanilla or dash vanilla powder

1/8 c. cacao nibs or chocolate chips

Directions: Juice the carrots and apple and use the shredded material for the granola. You can use a little of the juice, or all of it, unless you want to drink it. Add the other ingredients and mix well. If you want them raw, dehydrate at 105 degrees F. for 24 hours or until desired crispness. Spoon onto oiled cookie or dehydrator sheets. Sprinkle cacao nibs and coconut crystals on top. Slice blueberries into each cookie, If tiu want it faster, bake at 350 degrees F. 10-13 minutes.

Word of the Day -bienestar – well-being

Tip of the Day –Keep the cookies soft, if you like. That’s what I do for a hot breakfast. Add shredded coconut or cacao nibs, and eat with coconut or almond milk, tea or apple juice.

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Blueberry Fig Smoothie

On a sunny, 7 a.m. morning, with a beautiful sun-lit hill above the land, I did my sun-gathering and early yoga, ending by digging a soft indentation in the sand and raising my feet to the sky in a Vilcabamba headstand. Tiko respectfully sat right near me, the whole time, patiently waiting for the stick-throwing about to come next.

Recipe of the Day – Blueberry Fig Smoothie

C gave me the figs, J gave the blueberries, The bananas were from my land!

Ingredients:

1 fig, the gel scooped into the blender

1 handful blueberries

1 frozen banana

3 drops chocolate or vanilla stevia

1/4 c. cacao powder

1 c. water or coconut milk

Directions : Blend.

Word of the Day –– suporte para la cabeza – headstand

Tip of the Day – Use only 1/4 c. liquid, add a T. of chia seeds, and you’ve got yourself an amazing pudding!

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Tofu-Fried Rice

When I returned home from my trip, I was met by a 2-meter dangerous snake, killed by the neighbors while eating a possum! There were people staring at, but it was all mangled before I could take a picture. Then I opened the gate to the mot-mot, greeting us in the first tree. He’s never done that before! The driver expounded, “Look at that rare bird!” I swear he knew I was home, the mot-mot.

Recipe of the Day – Tofu Fried Rice

SCRAMBLE 

1/2 onion sliced, carmelized

Tofu block crumbled (regular size container)

1 T. nutritional yeast

1/4 tsp. black pepper 

1/2 tsp. onion powder

1/2 tsp. turmeric

1/2 tsp. garlic powder

2 c. cooked brown rice

1/2 c. peas

1/2 medium carrot small cubes

SAUCE

2 T.  Bragg’s or soy sauce low sodium 

2 T. rice vinegar

2 tsp. sesame oil

2 T. panela or coconut crystal

1 tsp. smoked paprika 

4 T. water 

2 cloves garlic minced

1 tsp. red chili flakes

1 tsp. sea salt

1 tsp. black pepper

DIRECTIONS: Carmelize onion by sauteing for 15 minutes or so until crystal and sweet. Add tofu scramble. Move to bowl. Heat sauce, peas, carrots. Add rice. Reduce heat. Add scramble. Mix and serve.  

Word/Phrase of the Day – te conoci – i met you

Tip of the Day – Add avocado!

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Carrot Apple Granola

Hey, a hummingbird flew in my kitchen window as I was making the granola. He peeked into the granola bowl but didn’t try any! He came last week, as well! And then he came a second time, but the window was closed as he flew back and forth in front of my face. I feel so honored!

Recipe of the Day –  Carrot Apple Granola

Ingredients:

6 small carrots

1 apple

2 c. oats

1 c. coconut meal

1 T. flax soaked in 3 T. water

1/8 c. coconut oil

1 tsp. cinnamon

1/4 c. sweetener of choice. I used coconut crystals.

pinch salt

1 tsp. vanilla or dash vanilla powder.

Directions: Juice the carrots and apple and use the shredded material for the granola. You can use a little of the juice, or all of it, unless you want to drink it. Add the other ingredients and mix well. If you want it raw, dehydrate at 105 degrees F. for 24 hours or until desired crispness. If you want it faster, bake at 225 degrees F. until toasty, about 40 minutes.

Word of the Day  – colibri – hummingbird

Tip of the Day = Keep the granola soft, if you like. That’s what I do for a hot breakfast. Add shredded coconut or cacao nibs, and eat with coconut or almond milk, tea or apple juice.

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Raw Chocolate Mousse

It’s good to have a mission when traveling. Ours was to find the perfect chocolate mousse for Joy’s birthday in Cuenca. Too bad I had to eat all the other chocolate I could find along the way! Sometimes I stick to my diet and eat purely when I’m away. This was not one of those times.

Recipe of the Day – Chocolate Raw Mousse

ingredients:

1/2 c. water

2 T. cacao powder

1/3 c. cashews

3 pitted dates, soaked for ten minutes

dash vanilla powder or 1/2 tsp. vanilla extract

1/2 c. nut, seed or oat milk

Directions:

Blend. Pour into four dessert dishes, warm. Chill.

Word of the Day –misión–  mission

Tip of the Day – You can eat this every day, it’s so good for you!

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Lemon Cinnamon Dried Fruit

You are loved just for being who you are, just for existing. You don’t have to do anything to earn it. Your shortcomings, your lack of self-esteem, physical perfection, or social and economic success… none of that matters. No one can take this love away from you, and it will always be here. – Ram Dass

Recipe of the Day – Dried Fruit

Ingredients

Several bananas, apples, mango and papaya

Juice of one large lemon

1 tsp. cinnamon per tray

Directions: Wash and cut up the fruit. The thinner it is, the faster it will dry. I like mine in lengths, lately. Squeeze lemon juice overall and sprinkle with cinnamon. Dry in your dehyrator at 105 degrees F. for 24 hours. Keep checking. There should be no feeling of moisture, yet a hint of bend-ability to your fruit. That’s how I like it. You could do them ’til they’re crisp, if you like.

Word/Phrase of the Day – Eres amado – You are loved

Tip of the Day – It’s great to have dried fruit around,w ithout sugar, for an evening snack…anytime you don’t want to eat but need something to satisfy your tummy and palate.

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Sweet Potato Black Bean Burger

It’s the birthday of my three special dogs on this planet – my son’s dog, Eagle, is, in human terms, 98 this week! Pickle, Clare’s dog is 42. And Tiko is 21 in human years. (He’s going out partying on his own tonight.)

Recipe
the Day – Sweet Potsto Bean Burger 

Ingredients:
2 c.  mashed sweet potato about~2 large sweet potatoes
1 c,  cooked  black beans, rinsed and well drained (
11/2 c.cooked brown rice or quinoa
1/2 c. walnuts. ground
1/2 c. diced green onion
1 1/2 tsp. cumin

1 tsp. cinnamon
1 tsp. paprika
1/4 tsp. each salt and pepper (to taste)
optional: 1/4 tsp. chipotle powder, 1 tsp. panela or other sweetener

Directions:
Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F (190 C).
While potatoes are baking, cook rice or quinoa.
Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
Bake burgers for 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get.
Serve on a salad or with sliced avocado, red onion, greens, and ketchup or salsa on gluten-free buns.
Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Word of the Day – cumpleaños – birthday

Tip of the Day – Serve wirh guacomole, raw ketchuo and mistard, Sliced avocado
Sprouts, lettuce, Sliced onion
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Tofu Scramble Open-faced Sandwich

From my sister, “So we have been experimenting with a lot of new plant-based dishes. A new favorite is healthy toast smeared with guacamole and topped with tofu scramble full of diced veggies and cilantro. So good. M 

D-Yummy!
Hey, M,, I’ve gone vegtarian for a month now and feel good! i eat eggs though. And if chicken broth is in the town’s cooked rice, i may have had that.

Recipe of the Day – Tofu Scamble Open-or Closed- faced Sandwich

Ingredients:

14 oz. firm tofu, pressed for at least 30 minutes then crumbled
1 T.nutritional yeast

1/2 c. cilantro
1 tsp. turmeric
1 tsp. garlic powder
1 T. Coconut oil
1 Green onion, chopped
1 c. mushrooms, stems removed & caps thinly sliced
1 c. guacomole
salt + pepper to taste
6 slices healthy bread

Directions: Press the tofu between two plates lined with paper towels, to squeeze out the water. Crumble and mix with the cilantro, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
Heat oil in a large skillet over medium heat. Add onion; cook 5-6 minutes or until softened, stirring occasionally. Add tofu mixture and mushrooms and cook until warm, 2-3 minutes.. Spread guacomole on each piece of bread and top with the scramble.

Word of the Day – adivinar – to guess

Tip of the Day – Saute carrots, broccoli or cauliflower, spinach and/or peppers to add to the mix!

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C’s Gallo Pinto with Linzano Sauce

I came home from market with my neighbor, C, who gave me this great recipe to use with leftover beans, from Costa Rica.

Recipe of the Day – Gallo Pinto

Ingredients:

1 c. leftover black beans, with liquid

1 green onion, chopped

1 carrot, chopped

1 stalk celery, chopped fine
1 red pepper, stemmed, seeded, and chopped
2 cloves garlic, chopped
1 c. cooked brown rice
4 T. Salsa Lizano (or Worcestershire sauce)
Handful of cilantro, chopped
4 T.  Salsa Lizano (or Worcestershire sauce)
Salt and black pepper
Handful of cilantro, chopped

Directions: Pour the oil into a large skillet set over medium heat. Add the onion, garlic, celery and red pepper. Cook, stirring occasionally, for 10 minutes. The onion should be translucent and the red pepper soft.
Pour in the beans and the Salsa Lizano (or Worcestershire sauce). Stir, and let it cook for about 3 minutes. .
Add the rice, and a little more bean liquid, if dry, and stir until well coated. Season mixture with salt and pepper. Top with a sprinkling of chopped cilantro.

Word of the Day – mercado – market

Tip of the Day – See my recipe on this blog, in the search engine for hime-made worcestershire saice, and on youtube!

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Mel’s Anniversary Orange Cake

It’s my anniversary of living here three years! Am I am vibrantly in the right place, and very grateful to be here. Time for cake!

Recipe of the Day – Amaranth Orange Cake

This Paleo Orange Cake recipe is made with 6
Ingredients:
2 small oranges
4 large eggs
¾ c. honey
2 c. amaranth or other gluten-free flour
½ tsp.  salt
1 tsp. baking soda

Directions:
Wash the oranges and simmer whole (peel and all) for 1 ½ hours, or until soft. Place whole oranges (peel and all) in a food processor and blend until smooth. Pulse in eggs, honey,  flour, salt, and baking soda until well combined.
Pour batter into a greased 9 inch round cake pan.
Bake at 375 F for 40 minutes, until a toothpick stuck in the center comes out clean.
Cool in the pan for 2 hours.

Word of the Day – anniversario – anniversary

Tip of the Day – Do it with lemons, yum!

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