Hey, when I went in to pay for my March yoga classes at the hotel, the owners looked at each other and said, “No, no Dorothy.” When I asked why I didn’t have to pay, they said, “Because it’s you.” Wow.!!! What? Way to make me cry before yoga!!!
To sprout lentils, soak the lentils in a large cup or jar, with a filter on top, for 1 day. Strain and rinse them twice a day until little green leaves emerge at the top of the sprout. Usually 2-3 days, depending on how long you want them to grow. If you don’t eat them right away, put them in the fridge to stop the growth.
Sprouted Lentil Quick-Bread
- 1 c. haba (bean) flour
- 1 c. oat flour
- 1 c. platano
- 2 c. sprouted lentils
- 1 tsp. baking soda
- 1¼ c. water
- 2 eggs, or 2 T. flax seeds soaked in 6 T. water
- 2 T. coconut crystals or sweetener of choice
- 2 T. coconut oil
- 1½ tsp. salt
- In a large bowl, stir together the flours, baking soda and salt.
- Add the spouts, water, oil and salt to the dry mixture and stir to make a sticky dough. Press into your loaf pan.
- Bake in center of 400°F oven for 15 minutes. Reduce heat to 350°F, bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom.
- Remove from pan: let cool on rack.
Word of the Day – crecer – to grow
Tip of the Day – Sprouts are a very inexpensive way to keep yourself supremely healthy. You can sprinkle these on salads, pizzas, vegetables, stir-fry’s; put them through the juicer, or carry for a healthy snack.
Poor me. No one showed up for yoga at the Raw Food Retreat tonight. They were exhausted from their Steam session, Podocarpus hike, change of diet, and very few even showed up to eat! I had to do yoga alone in the Bamboo Pavilion, walk in the Enchanted Forest, hang in the yoga swing, sweat in the sauna, and then eat the raw food feast. Sigh. What a day. But I’ll be back tomorrow!
- 1 c. ground almonds or the pulp from making milk
- ½ c. almond butter
- 3 T. coconut syrup or honey
- 1 pinch vanilla powder or 1 tsp. vanilla
- ¼ tsp. salt
- For Coating:
- ¼ c almonds, ground
- ¼ c. cacao nibs, ground
- 1/4 c. cashew butter
- Combine all of the truffle ingredients in a medium bowl. Mix well until fully incorporated.
- Roll round balls in your hands to form the truffles.
- Chill the truffle balls slightly before rolling them in either ground almonds or cocoa nibs. Cut each in half, and fill with cashew butter. Put the top on each truffle.
- Keep the truffles refrigerated in an airtight container.
Word/Phrase of the Day – pobre de mi – poor me
Tip of the Day – It’s easy to get spoiled with daily beauty. Good for me to let something be cancelled and take time to sit and breathe and remember this gorgeous setting I’m in.
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One of my three kids has just made the statement, after wanting children forever, that she and her partner can’t quite, with all integrity, bring a child into this world in the state that it’s in. Quite a disheartening statement, for our earth isn’t it.
I taught yoga for the staff at Monarch (The Raw Food World estate today. Their retreat starts soon and I’ll be teaching the retreatants, but this week the staff! In a beautiful bamboo forest on their land in their yoga house. They (the staff) invited me to their raw food lunch of guacamole salad and spirulina chocolates by the swimming pool and sauna, whoa. That was a very cool day. I asked Chef Karl what he was serving for the breakfasts next week, and he said raw granola, fruits, nut milks and almond butter, man!
Recipe of the Day – Spirulina Chocolate Truffles
½ c. walnuts
½ c. dates, soaked 10 minutes, pitted & chopped, (Save the date water)
¼ c. shredded coconut
1/8 c. spirulina powder
1 pinch Vanilla powder
1 tsp. cinnamon
pinch sea salt, to taste
Orange zest, to taste (optional)
Water, as needed for binding
Walnuts, finely chopped (garnish)
Dark Chocolate Sauce
2 T. coconut oil
2 T. cacao powder
1 ½ T. date water or coconut nectar
Put the nuts in a small food processor fitted with an S-blade. Grind,
Add the dates and shredded coconut together with vanilla and spirulina, cinnamon, sea salt and orange zest to taste until it forms a ball.
Roll the dough into small truffles. You can use a small cookie scoop or a measuring spoon for this so they look uniform,
Put the truffles in the freezer while you make the chocolate sauce.
Dark Chocolate Sauce:
Melt your coconut oil on low heat. Mix the oil with the date water or syrup and salt in a small bowl.
Gradually add the cacao powder and stir well.
Take your truffles out of the freezer. Using a fork, dip the truffles in the chocolate sauce.
Add a sprinkle of finely chopped nuts for garnish, or other toppings such as orange zest or cacao nibs.
Pop the truffles in the freezer for 10 minutes so the chocolate can harden.
Word of the Day –enceño – I teach
Tip of the Day – Replace the dates with other dried fruit such as raisins, apricots, apple slices, figs.
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There’s this one gringo in town who keeps telling me I have to vote in the Ecuador elections, coming up in two days, or I will have to pay a penalty, It wasn’t unit l. I asked an Ecuadorian that I got the answer, ha ha! -“You should look on the internet,” he said!
Q: Can I, should I vote as a foreigner in Ecuador? If I don’t, will be imposed a penalty fee?
A: From the Consejo Nacional Electoral, 1158 Tarqui y Sangurima in Cuenca, Centro. Foreigners can vote five years after being granted the cédula, and not before. When you are 65, it is optional.”
That’s how the law stands right now. And I’ve only been here 2 1/2 years, so there you go! You can go to this site and see if your name appears as a registered voter. i have a voter registration card but my name didn’t show up.
Go to to https://app05.cne.gob.ec/lugar… . Put in your cédula number and fill in your last name, followed by your first name as it appears on your cédula. It will tell you what your voting place is. If you are registered, you can vote. If it doesn’t recognize you, you are not registered.
Q: Dr. Moreno, For how long can I leave the country of Ecuador with my type of VISa?
As you may have heard, the migratory law, was recently changed in Ecuador, the new law was approved on January 07 of 2017. The changes regarding how long you could as a resident, stay outside of the country resident, are:
First: A person with a temporal residence visa cannot be out of the country more than 90 days each year from the date the visa was granted. (It is 90 days each year, during two years; in other words, 90 days the first year, and 90 days for the second year), you cannot mix them up, and use 180 days in the same year, because, The migration officers will apply you a penalty, plus the migration officers could deny you the entrance into the country.
Second: A person with a permanent residence visa cannot be out of the country more than 180 days each year from the date the visa was granted. (It is 180 days each year, during two years; in other words, 180 days the first year, and 180 days for the second year), you cannot mix them up, and use 360 days in the same year, because, The migration officers will apply you a penalty, plus the migration officers could deny you the entrance into the country.
Third: Once that you became a permanent resident of Ecuador, and since the third year, you cannot be out of the country more than 5 years. If you stay outside of the country for a longer time, you will loose your residence visa.
If you have any questions or doubts, please do not hesitate in contact me at: (593) (0) 984775230. / firstname.lastname@example.org
Or visit me at my office at: Circunvalación Sur y Subida a Turi; Building: Cardeca Business Center; office 401.
Be sure to share this information with your friends and contacts, helping them to avoid any kind of confusion regarding this mater.
EUGENIO STANCULESCU MORENO
Abogado .·. Attorney at Law
CUENCA:. Autopista Cuenca Azoguez y Subida a Turi
Edificio: Cardeca Business Center, Of: 401, 402 y 403
Telf: (593) 07 2888815 / (593) 07 2882605 / Cel:. 0984775230
GUAYAQUIL:. Av Joaquin Orratia y Juan Tanca Marengo,
Edificio Torres del Mall, 4to piso
Telf:. (593) 04 3716749
QUITO:. Av. República del Salvador Núm: 3582 y Portugal,
Edificio: Twin Towers, Piso 9, Oficina 9A
Telf: (593) 2 3330377
Q: Dorothy, do you remember any logistics about obtaining your Residents Visa in Ecuador, based on buying land, and working with a lawyer?
A: Okay, some things are coming back to me about the residency VISA. If you are working with lawyers, you will give them the deed to your land, the statement of worth, and the taxes. (The original owner can get them for you.) You can get this to them ahead of time. Make an appointment with them, maybe the day you get to Quito. Thats what I did. Then, before you get here, have all your original documents apostilled. That means you must send your birth certificate, marriage certificate, degrees or whatever else is on their list, sent away to the state or place it originated from. They wil put a gold seal on it, which says that the notary was good and it is a true and original document. It cannot be messed with. Any staples on it cannot be removed.
You come to Ecuador in hand with your passport (they will make two color copies of it), two color passport-sized phtos of you on a white backround, and apostilled original birth certificate, marriage certificate (if applicable), degrees and police reports. They submit an application which they fill out for you. They write a letter in spanish to the government for you. They go with you to the couple of offices to submit your paperwork. They take a picture of you. They translate all your stuff into spanish. They submit all your documents and send you back your passport, stamped with your resident visa stamp. They do this all in one day. You should plan to stay in Quito for another day or two, in case of any hiccups,
Some things might have changed since two years ago, but that’s the gist of how to get a residency visa in Ecuador with a lawyer’s help. Hope this helps!
And from a site I found online:
Requirements for Residency
The requirements to obtain a visa to live as a resident of Ecuador are relatively simple, and the process can be done by anyone if you’ve got a bit of attention to detail.
Alternatively, there are some good attorneys who can do all the paperwork for you for a fee.
All documents submitted for this process must be originals or certified (notarized) copies
Documents provided by the applicant must be obtained only from the responsible U.S. authorities, and authenticated by the Ecuadorian Consul
Documents must be legally translated into Spanish if not already in Spanish
You must register your home address with immigration authorities, and report any change of address while living in Ecuador.
All applications for resident visas require the following to be submitted:
A visa petition addressed to the Director General of Extranjería, signed by the applicant and an attorney
·A completed form ” Solicitud de visa de inmigrante” for the appropriate visa type
Two notarized copies of an up-to-date passport, with the notary attesting to the fact that its status is legally current
A completed form ” hoja de datos para la cédula” (a data sheet, subsequently used for your identity card)
·Two current passport size photos, in color with white backdrop
·Visa fee of $350.
About the fee: These fees are current as of April 2010.
In addition to the six items above, there are additional submittals required depending on the type of visa you’re asking for.
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I received a message today that said…
Just a quick email to let you know that I featured you in a recent article named:
2016’s Top Expat Blogs from Around the World.”
‘Dorothy made a big move – from North America to Ecuador on the Pacific coast of South America. Her blog, Romaine Calm, is where she shares her tales of cooking, learning Spanish, and life in Ecuador….’
We love your blog! Keep up the great work!”
2 c. Gluten-free flour (I used 1 c. Brown rice flour, 1 c. Haba (bean) flour
2 tsp. bkg. Powder
3 tsp. Coconut sugar
1⁄2 tsp. baking soda
1⁄4 tsp. salt
1 c. Nutritional yeast
1 c. Mashed potatoes
1 egg, room temp or 1T. Flax soaked in 3 T. Water
3⁄4 C. Water, tea, almond or coconut milk
1⁄4 c. Coconut oil
1 T. finely chopped green onion (optional)
35 stuffed green olives
1 1⁄2 tsp. olive oil
- Grease a loaf pan. Preheat oven to 350 degrees F.
- In a large bowl, combine dry ingredients.
- In a medium bowl, lightly beat flax or egg with the potatoes; stir in liquid and oil and mix well,
- Add onion to the egg-milk, mix; then stir into flour mixture until just moist.
- Spoon half of batter into prepared pan. Arrange 28 olives on their sides, In rows, if you like.
- Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
- Place remaining 7 olives evenly spaced down the center of the top of the loaf.
- Brush with olive oil.
- Bake 35-45 minutes until wooden pick comes out clean.
- Let stand 10 minutes until set.
Word of the Day – ganar – to win
Tip of the Day – Try this with different kinds of olives. We don’t have many to choose from in Vilcabamba!
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Q – Hi, Dorothy, I’ve been told to avoid dog food that contains corn. Have you heard anything like this? It may just be American company’s use of a poor source. I don’t know, but had to pass this on for your dog. Peg with Love
A: I hear you. Luckily, Monsanto didn’t reach some of the farms here with his seeds. so they appear to be GMO-free!
Q: So glad for you!
A: Yeah, it’s pretty cool. The places I like will bring their corn seeds out and show you how different they are from the GMO seeds. And they taste so good! And at some point, you decide to not trust, and never buy them, or trust, bless your food, and live as happily as possible. And then there’s Bill Nye, the Science Guy, who led me through my school-teaching years, saying GMO doesn’t necessarily mean bad. So what’re you gonna do? Follow your instincts, I guess, in every situation… Then bless your food and love your doggy!
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Letter to my sister today- “Remember when you take care of us when Rachel was born? That girl turned 32 yesterday, wow! and Keith, whom you took care of as a baby as well, turns 20 years tomorrow!”
Recipe of the Day – Vanilla Almond Cookies
1 c. coconut sugar
1/2 c. coconut oil
1/3 c. coconut or almond milk
pinch vanilla powder, or 2 tsp. vanilla extract
1/4 c. rice flour
1/3 c. coconut flour
2 T. potato starch/chuno starch
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sliced almonds
- Preheat oven to 350 degrees F.
- Cream the oil and sugar.
- Add the vanilla and milk and beat again.
- Mix together the dry ingredients, except the almonds, and add to the wet mixture.
- Stir in the almonds gently, and place on rounded spoonfuls onto an oiled cookie sheet.
- Bake at 350 degrees F. for 12-15 minutes. OR place cookies on a dehydrator sheet lined with paper, and warm for 4 hours or more, until desired crispness.
Word of the Day – hermana – sister
Tip of the Day – An often-heard conversation in the central park is the parents talking about having to be separated from their children. It’s hard, detachment. But it means we did good, right? To have healthy, independent children who live their own lives? Express your feelings anyway. Don’t bottle them up. And tell people you love them.
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