Jaboticaba Smoothie

Maria and Dennis at the juice Factory have Jaboticaba, the Brazilian grapetree. It’s the seventh year in cultivation here at her and Dennis’ farm in Vilcabamba, which is just now producing fruit. Much like  the acai berry, jaboticaba is high in antioxidants, minerals and Vitamin C. Jaboticaba smoothies, starting Friday until they’re gone, $3.75 at the juice Factory

Recipe of the Day – jaboticaba Smoothie

Ingredients :

1 c. jacoticaba syrup

1-2 bananas, frozen

1 c. nut/seed milk

To make the syrup Simmer 1kg whole, crushed jaboticaba fruit in 250ml water until the fruit is pulpy (about 20 minutes). Add the juice of 1 large lemon, plus 1 cinnamon stick, 4 cardamom pods, and allow to cool.

Directions for the smoothie –

Blend all ingredients.

Word/Phrase of the Day – que madrugador what an early bird

Tip of the Day – Keep the skins, dry them and store in a jar, to add to syrups and cereals for a real boost of beta-carotene. They, the berries are also full of vitamins C, D and E, as well as calcium, magnesium, phosphorus, potassium and fructose.

Toasted Quinoa Chocolate Crunch Bars

My daughter was showing me on video, these beautiful columns of light seemingly beaming upwards in the skies of Montana. They are from unshielded lights, visible when it’s super cold. They are actually ice crystals, shaped like plates, that are usually in high clouds, but they float in the air, close to the ground, and then reflect light back downwards, making pillars of light. The collected light beams from millions of cyrstals relfecting light towards your eyes.

Recipe of the Day – Toasted Quinoa Chocolate Crunch Bars

 

Orange Chili Chocolates

Usually i have one mosquito per season, right? But his year I had to unfurl the mosquito net which hangs from the ceiling. I couldn’t sleep, with the attacks. Look how they just fly right into the net. Can you tell I got sick of mending the little holes? Everywhere there is a stick-um, there’s a hole. And more!

Big mortar and pestle in front of the chocolate store, filled eith cacao beans

Recipe of the Day – Orange Chile Chocolates

Ingredients:
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

1 tsp. cayenne or chili powder of choice

5 drops essential orange oil

1T. Shredded orange peels
dash of vanilla powder
dash of salt

1 capful olive oil for greasing the molds, unless they’re silicon.

Directions:

Melt all ingredients  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 orange peel in each one. Cover with chocolate.
Chill/freeze 10 minutes or more.

Word of the Day – picaduras – bites

Tip of the Day – Sliced bananas are wonderful inside each cube. They come put like cadbury eggs!

Burma Ferment8ed Tea Leaf Salad

My daughter is in San Francisco having this life-changing salad, she calls it. The Tea leaf dressing will change your world. Tangy but not over-powering, just super-interesting.

Then she told me this neat story of clean-up and Buddha Shrines. On a corner in Oakland just east of Lake Merritt, At 11th and 19th there used to be a horrible amount of dumping and crime. Someone, Dan Stevenson put a Buddha there, without being even particularly religious, and then people started cleaning up around it, making it a little altar, and now look at it! At first the City rejected it, but the neighborhood wanted it so badly, the City acquiesed!

Burmese Tea Leaf Salad

 

Ingredients

  • 1 c. dried green tea leaves, loosely packed
  • 1 c. kale or cabbage, finely chopped
  • ½ c. finely chopped cilantro, loosely packed
  • ½ c. green onions, finely chopped
  • 1 T. garlic paste
  • 2 T.  finely chopped ginger root
  • 2 green chilies, minced (optional)
  • juice squeezed fresh from one lime
  • generous pinch of salt
  • 3 T. coconut oil
  • 1 head garlic,minced
  • 2 T. sesame seeds, toasted
  • 2 T. roasted peanuts, coarsely chopped
  • ½ cup thin tomato wedges (optional)
  • Final Dressing –
  • 1 T. garlic oil
  • 1 teaspoon Bragg’s aminos or fish sauce
  • fresh lime slices
  • pinch of salt

Directions

Fermenting the Tea Leaves
Pour 4 cups of hot water over the dried tea leaves, stir, and let soak until the leaves have expanded about 10 minutes. Then drain, and discard any tough bits. Squeeze out any remaining liquid from the  leaves.. Do this two more times, then let sit an hour to remove the bitterness. Chop the leaves finely and mix together with the kale, cilantro and greens,  ginger, garlic paste,  salt and  lime. . Cover the dish tightly and allow it to ferment for two days in a dark, cool space. Then place in the fridge.

To serve, set a wide skillet over medium heat. Add the sesame seeds and let them heat, shaking the skillet from time to time to ensure that they aren’t scorching. You will start to smell them toasting after a few minutes. Keep stirring so they don’t scorch, and cook for another minute or two, until they are golden. Transfer to a dinner plate and let cool completely. Next, heat the oil over medium-high heat, add the sliced garlic, reduce the heat to medium and fry until just golden, about 5 minutes. Lift the garlic out of the oil with a slotted utensil and set aside on a plate to crisp up. Save the oil, now flavored with garlic, to use in the final dressing.

Serve the salad unmixed, arranging small piles of all the ingredients on a platter. Toss the fermented tea leaves with the reserved garlic oil, fish sauce, and lime juice .Add a generous pinch of salt, mix again, taste and adjust other seasonings if needed. Place the leaves in a neat pile in the center of the other crunchy mix-ins.

Word of the Day – altar-altar, Buddha -Buda

Tip of the Day – You can add dried shrimp, soaked in water for 10 minutes and drained, if you like.

 

Dill Pesto

I went swimming, are you proud of me on a grey day? And the pool was filled with beautiful Ecuadorian families who loved the water so much, and didn’t think of their bodies. And their joy just filled that pool. Adults and children alike. They have no compulsion about showing joy on their faces – just like when they eat ice cream!

Recipe of the Day – Dill Pesto

Ingredients::

  • 1 c. fresh dill
  • 12 c. Italian Parsley
  • 2 T. nuts or seeds: sunflower seeds, walnuts, pine, cashews or almonds
  • 2 cloves fermented smashed garlic. (See my recipe by typing in Fermented Roasted Garlic in the search engine on the first page of this blog)
  • 2 T. olive oil
  • 2 T. parmezano (walnut parmesan – (See my recipe by typing in Parmezano in the search engine on the first page of this blog) ) or regular parmesan.

Directions

  1. In a blender or food processor, place the dill, parsley, nuts, and garlic.
  2. Whirl until finely minced.
  3. Add the oil and cheese, and process until blended.
  4. Transfer to a small bowl, cover and chill.

Word/Phrase of the Day – Eso es tu maletin – That’s your problem

Tip of the Day – Serve with raw flax seed or oat/sesame crackers found on this blog.

Jessica’s Uvilla Berry Sauce

Jessica gave me her recipe, as we were sitting down together at the Gourmet Dinner. Uvillas are SO good! So what a great idea to make them into a sauce.

 Recipe of the Day – Jessica’s Uvilla Berry Sauce

Ingredients:

1 c. uvillas, cranberries or Mora berries

1 tsp. cardamom

1 T. chia seeds

1/2 tsp. cinnamon

Directions:

Combine all ingredients in a blender or food processor. Let sit in the fridge until the chia seeds have made it thick.

Word of the Day – sentado – seated
Tip of the Day – Add a little sweetening, if you like. Honey goes really good with uvillas.

 

Mango Coconut Popsicles – Only Three Ingredients!

So, I came in to town to meet Joy, right? And there she is with a present from my daughter, huh? Clare paypaled her the money and asked her to go get me chocolate for Christmas, and she did! She wanted me to have a present to open  for Chrismas. And I was just about to go buy cacao powder, when there she handed me  the powdered chocolate, gorgeous chocolate syrup and three different chocolate bars!!! Holy cow, that was fun. And my ex- sent the Juice Factory money for smoothies! So of course we broke up the chocolate ginger bar and put it in the smmothi! I am one lucky gal.


Recipe of the Day – 3-Ingredient Mango Coconut Popsicles

Ingredients:

  • 2 c. diced fresh mango
  • 1/2 c. coconut milk
  • The cream of one young coconut

Directions:

  1. Blend the mango and the coconut milk and cream in a blender until smooth. Taste to see if you need any more sweetening.
  2. Pour the mixture into the popsicle or ice cube trays.
  3. Freeze for 35 minutes and gently insert popsicle sticks.
  4. Freeze until solid.

Word of the Day – por supuesto – of course

Tip of the Day – After blending, add a couple drops of stevia or honey, if you’d like it sweeter. Or papaya and a banana, if you want your popsicles creamier!

 

Joy’s Almond Ginger Turmeric Cookies

You know, on our trip to Zamora something wonderful happened. I got into the cold, cold Andean water, right? Submerged the whole body for a second, and it was so cold I couldn’t even gasp. And i said, “I”m gonna try and stay in for one minute, ” so I started to count. At 40 seconds there was this huge, “whoosh” of feeling from my solar plexus to the base of the throat. The whole area expanded and warmed with pleasure. I told Joy about it as it happened. And i was able to stay in for fifteen minutes, what!!!! Come on. Well, I mentioned in to three people . One said it was a heart-healing from the waters. Another said it was a gift from the fairies in the waters. I love that! the other said it was a kundalini experience. I think, now, maybe it was all three. I will never forget that in my life. What happiness.

Joy Lopez brought these cookies on our trip to Zamora. They were So good, it was all I could do to not eat them all!



Recipe of the Day –
Almond Ginger Turmeric Cookies

Ingredients:

1 cup almonds, soaked in water for several hours (alt: Peanut butter)*

1 Tbsp flaxseed soaked in 3 Tbsp water for at least one hour

1/3 cup cane sugar (Panela)

1 tsp vanilla

2 Tbsp freshly grated ginger

2 Tbsp freshly grated turmeric

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 tsp baking soda

1/4 tsp sea salt

1/2 cup shredded coconut

Instructions 1. Preheat oven to 350 deg.F (175 deg.C) 2. Blend almonds in food processor till buttery. *3. Mix together the almond butter and sugar in a bowl. 4. Add the flaxseed, vanilla, ginger, turmeric, cinnamon, nutmeg, baking soda, salt and shredded coconut and mix thoroughly. 5. Batter will be thick but not crumbly. *6. Scoop by heaping tablespoonfuls onto oiled cookie sheet. Slightly flatten the tops with the back of a spoon. 7. Bake for about 15 – 20 minutes .8. Let cool on the baking sheet for a couple minutes and then transfer to a cooling rack.  *Alternates:Substitute peanut butter for the almonds.If mix is too runny, add ground flaxseed and/or coconut flour to achieve desired consistency.

Word of the Day – bienestar – well-being
Tip of the Day – Says Joy, “Here’s my Ginger cookie recipe. (Note, I used ground turmeric powder in the ones you tried because I didn’t have any fresh.)”

 

Joy’s Chocolate Spirulina Truffles

This picture is a group of butterflies in Zamora, Ecuador. The big one in the middle is the Zebra Swallowtalike. The red and brown “89” has an 89 on it’s back, and the Skippers are the little, brown grey and black ones! At least, so says my friend, Jim, butterfuly aficionado!

These truffles are based on Karl’s Spirulina Truffles! And they are the best I’ve ever tasted, including my own!

Recipe of the Day – Spirulina Superfood Chocolate Truffles

Ingredients:

There are three options for the Filling:

Option 1 –

2 c. almonds

1 c. dates

1 T. maca geltainized

3 T. spirulina

1 T. goji berries

1 pinch sea salt

1/4 c. cacao nibs

2 T. chia seeds soaked in 1/2 c. water

1 T. turmeric

optional: add mint or orange food grade essential oil

Option 2 –

1 c. cashews

1 c. almonds

1 c. dates

pinch salt

1 T. spirulina

Option 3 –

1 c. cashews

1 c. coconut flakes

1 c. dates

1 T. maca

2 T. cacao powder

pinch salt

Directions: Blend in a food processor until smooth. Roll into balls.

Coating –

1 c. cacao butter

1 c. cacao powder

1 c. coconut crystals

1/2 tsp. vanilla powder

pinch sea salt

Directions: Grind the coconut crystal to a fine powder. Melt cacao butter and add remaining ingredients. Stir until smooth. Dip balls in chocolate and place on waxed paper. Refrigerate until firm. The coating is somewhat grainy depending on how fine the coconut crystals are.

Makes 24-28 balls with about 1/2 oz. of coating each.

Word of the Day – mariposas – butterflies

Tip of the Day – Try them with walmuts and stevia for a low-glycemic option!

 

Joy’s Granola

Here in Zamora -2 1/2 hours from Vilcabamba, they don’t have that many interesting restaurants. So Joy brought us her home-made granola! Taken from ketodietapp, it’s a low-carb granola, and so amazingly good! There’s Joy, below, planning our next move in Zamora.

Recipe of the Day – Joy’s Granola

Ingredients (makes 6 cups)

1/4 cup pinenuts (34 g/ 1.2 oz)
1 1/4 cup whole almonds, skin on (179 g/ 6.3 oz)
1/4 cup cashews (45 g/ 1.6 oz)
1/4 cup slivered almonds (27 g/ 1 oz)
1/2 cup pecans (50 g/ 1.7 oz)
1/2 cup sunflower seeds (70 g/ 2.5 oz)
1/2 cup pepitas (65 g/ 2.3 oz)
1/4 cup sesame seeds (36 g/ 1.3 oz)
1/2 cup flax meal (75 g/ 2.6 oz)
1 cup shredded or shaved coconut, unsweetened (75 g/ 2.6 oz)
1/4 cup sugar-free maple syrup (85 g/ 3 oz) –
1/2 cup virgin coconut oil (120 ml/ 4 fl oz)
1/2 tsp vanilla powder
2 tsp orange zest (can be dried)
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 – 1/2 tsp sea salt or pink Himalayan salt

1/4 c. cacao

optional – cacao nibs, raisins, bananas, strawberries

Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, except for the salt and orange zest, into a large bowl.
Melt the coconut oil in a small pan. Add the syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly.
Spread mixture out in an even layer onto a lined baking tray and bake for 60 minutes.
Stir every 15 minutes and keep a close eye on it after the 45 minute mark, it can easily go from toasted to scorched.
Once brown and crunchy, remove from oven and let cool. While still warm,  sprinkle sea salt and orange zest over granola and stir through. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month.

Word of the Day – carbohidratos – carbohydrates

Tip of the Day – Good maple syrup is hard to find here, but they did have it at SuperMaxi in Loja!