Caraway Sauekraut

I was lucky enough to be invited to Kimberly’s 7-Course Gourmet Meal at Madre Tierra last night. What a gourmet! Every single dish, (Which there was too much of) tasted absolutely delicious and elegant. I loved it. The menu is below.


Recipe of the Day – 
Caraway Sauerkraut

Ingredients:

  • 1 Medium Head of Cabbage
  • 1-3 T. salt, as desired
  • 1 beet and 3 carrots (optional)
  • 1 T. caraway seeds
  • Directions:
  1. Put the cabbage, and carrots and beets, if you like, into the food processor with salt and caraway.. Press down the cabbage with something – I use the plunger to the food processor – it works great! For several minutes, until there is enough liquid to cover. Or you can press it down with a plate, with a stone on top. There has to be enough liquid to cover the cabbage. You can add water if you need to.
  2. Cover the jar with a lid, paper towel or coffee filter and a rubber band.
  3. Let sit for a two weeks and let the air out daily. I put a note on top to tell me when it’s done. But if there’s too many fruit flies here, in Ecuador, after several days, then I put it in the fridge.excess pressure. The sauerkraut’s flavor will continue to develop as it ages.
  4. Word of the Day – gastronomo – gourmet
  5. Tip of the Day – Some people like to put the cabbage leaves on top to keep in the moisture, and bury it underground. That keeps the bugs out. Keep checking those leaves, though, to make sure they aren’t moldy.

Berry Bulgarian Geranium Jam

A reader just asked me – “Hi Dorothy, Looking at trying to make a blueberry sauce for turkey.. water, panela (pequena) dried blueberrys? Any thoughts? What do you think of wine instead of water?” I said, “For my taste, I’d do blueberries, chia seeds to make it thick, coconut waer and coconut crystals or stevia in the blender. Super fast and no need to cook it! Let it set. No wine for me – I prefer it on the sweet side.”

Recipe of the Day – Berry Bulgarian Geranium Jam

2 c. blueberries or raspberries, strawberries or grapes

2 leaves bulgarian geranium

1/4 c. chia seeds

1/4 – 1/3 coconut water

1 T. coconut crystals or3 drops  stevia

Directions: Super easy and all in the blender in 5 minutes. Let it set.

Word of the Day – jam – marmelada

Tip of the Day – Use any sweetner and any liquid!

Peaches and Curcuma (Turmeric) Smoothie

Well, I kept track of my expenditures last month.  Every day I wrote down the tiniest things. I felt like a total spendthrift, eating what ever I wanted and having smoothies whenever I wanted. And I’m so thrilled. And shocked! I’m still only spending $225 a month. Including swimming! (But not counting yardwork.) That’s what I was spending 4 years ago! (The difference in using my electric bike – no taxis, as I was 4 years ago.)

Ingredients In The Turmeric Smoothie
  1. 1 c. peaches, frozen
  2. 1 tsp. turmeric powder.
  3. 3 drops vanilla stevia
  4. juice of 1/2 lemon
  5. 1 c. coconut milk
  6. 1/2 an orange, juiced.
  7. 1/4″ ginger root, grated

Directions: Blend.

Word of the Day – curcuma – turmeric

Tip of the Day – Turmeric root powder contains 2-4% curcuminoids where all of the turmeric benefits are stored) while standardized turmeric extract contains 95% curcuminoids! That’s quite a difference!

Geranium Tea

Did you know you could make things with geranium leaves? And they smell amazing! My good friends Darina and Oracio gave me Bulgarian Geranium to plant, and Bulgarian Rose Perfume. Wow! What treasures, both the friends and the gifts!

Recipe of the Day – Geranium Iced Tea

Ingredients:

 5 c. water

 1-4  Geranium leaves, depending on the strength you like it
1 heaping tsp. mint leaves
1/2 tsp. chamomile flowers
Ice cubes

optional – sweeten with your sweetener of choice, stevia, coconut crystals, honey.

Directions: Bring water to almost a boil, then throw in the mint, chamomile and geraniums. Turn off heat and add sweetening.Cover and steep 20 to 30 minutes.  Strain into a pitcher and chill. Pour over ice cubes and add fresh sprigs or leaves, if desired..

Word of the Day – geranium –geranio

Tip of the Day – Darina puts them in her jams and jellies!

Raw Petit Fours

You know, you can complain wherever you go. That everything is not perfect for you. That there’s violence, or meanness. But then you’re at Carmita’s. And a little penny falls out while you’re searching for change. A penny that your son carved ten years ago, carved out in metal shop so that only the face of Lincoln remains. And you laugh and tell Carmita that story, and that that penny has been in your wallet for ten years. And she pauses, then takes the penny, moves to the side, under the counter, and comes up with your little precious penny in a tiny, perfect, sealed bag. So that it will always be protected, and never confused with your other change. She did that.

Recipe of the Day – Vegan Petit Fours Continue reading “Raw Petit Fours”

Pickled Garlic

D told me she couldn’t eat raw garlic, but she can eat pickled garlic. Yum! Fermented foods being good for your stomach – makes sense! You make this just like you would cole slaw or other fermented dishes. Pretty simple, except for the peeling, But luckily, here you can get the bag of garlic already peeled! And what a great snack when you don’t want something sweet, or want to keep away colds, or vampires!

Recipe of the Day – Pickled Garlic

INGREDIENTS:
12-14 heads of garlic
1 liter water

2 T. sea salt
Herbs such as thyme, basil, rosemary or fresh oregano from the garden

Directions:
Peel garlic  Pour them into a quart jar, leaving 1-inch of space at the top.. Pour the salt water and herbs over garlic cloves.
Allow to ferment for 3 to 4 weeks before moving to cold storage. The longer these sit in the cold, the better they are!

Word of the Day – crudo – raw

Tip of the Day – To peel, you can either: smash each one between two spoons, and the skins fall or

Roast it in a low oven, around 200°F, until the skins loosen a bit.
Peel them with a small sharp knife to keep them 100% raw.

Or:
Put the whole head(s) of garlic, or the unpeeled cloves, into a small metal pot with a lid, then shake the covered pot vigorously for a few minutes. The paper on the garlic cloves will fall right off.

Green Smoothie Bowl

I’ve been doing my water therapy for two weeks, and have been out of pain nearly the entire time. Maybe one hour of day with ice after working out. Oh, my gosh! It’s a friggin’ miracle!

Okay, Here’s the skinny on the pools in Vilcabamba.                                                                      -Hotel Paraiso – $4, never warm,  but you get to use the sauna, steam room and jacuzzis.          -The new Old Folks Home. $3, heated by solar panels, so wait for the late afternoon when the sun has heated the pool,  but you get to use the workout room and if you wait 5 minutes the shower is hot.  But you can’t use it weekends when they clean the pool, and evenings are reserved for the residents.    And a 100-year old man may hit on you, but it’s okay.           -Hosteria Vilcabamba – $7. Free if a group eats there. If you tell them ahead of time they’ll heat the jacuzzi and steam room, but not the pool. They need two hours to heat the others. -El Rio Chamba – Across from the Zoo, in a beautiful setting. They often have Saturdays free swim!                                                                                                                                                                     La Molinda – Before the Hotel Izchcayluma,  on the right. Not only is it the warmest pool, but it’s $2 to use the pool. The showers are HOT. The jacuzzi is nice and warm. The steam bath is extra, but it looks wonderful. And you can eat there, too! Open 7 days a week and they will give me a monthly discount.

Recipe of the Day – Green Smoothie Bowl

Ingredients

  • 1/2 ripe avocado

  • 1 lg ripe banana, frozen and sliced

  • 1 c. berries of choice

  • 1 handful spinach or  kale, stems removed

  • 1/3 c. coconut, almond or oat milk
  • 2 T. sunflower or chia seeds
  • 1 c. pineapple or mango, chopped and frozen
  • options: 1 tsp. cacao nibs, chocolate chips or shredded coconut

Directions: Put 1/2 c. of your nut or seed milk in the blender. Add 1/2 of the bananas, 1/2 of the berries, and 1/2 of the pineapple or mango, and all of the spinach and avocado. Blend well. Divide smoothie mixture between 2 bowls and garnish with the rest of the sliced fruits. Add t opping options like granola, cacao nibs, chocolate, granola and coconut.

Date Cookies (GF)

“I ordered a new computer cable, Clare,” I said to my daughter. “You know how to do that, there, Mom?” she asked. I realized, all of a sudden, how comfortable I was here. “Oh, yeah! You just Whatsapp the guy in the Cuenca store and ask him if he has it. Then he gives you his Pinchinca bank account money. They you go down to Patricia’s store and give her the money and his name and account number. Then when he gets it, he sends it to you! Piece-a-cake.”

Photo by oh my sugar high

Recipe of the Day – Date Cookies

Ingredients:

  • 2 c. dates, pitted and chopped (about 20 dates)
  • 2 c. walnuts
  • 1/2  c. cacao powder
  • 1/4 c. carob powder
  • 1/2 c. almonds, sprouted, if desired
  • Pinch sea salt
  • Filling:
  • 1/2 c. shredded coconut or 2 T. coconut oil
  • 1 pinch vanilla powder or 1 tsp. vanilla extract
  • 3 T. of the soaked date water, tea or water
  • 6 dates, soaked 10 minutes

Directions:

  1.  Place dates, walnuts, cacao, carob, almonds and sea salt in a food processor. Pulse until coarsely chopped.
  2. Add coconut and vanilla pulse again adding water a little at a time until mixture starts to form a ball.
  3. Take 1/2 the dough and set aside. Press 1/4 cup into 6 little rounds (the bottom half of the cookie) or into 6 muffin tins.
  4. Mix the coconut, vanilla and liquid. Spoon onto each cookie.
  5. Top each cookie with the rest of the cookie dough.

Word of the Day – pedir – to order
Tip of the Day – You can make this with any type of nuts – cashews, almonds, peanuts. Taste them with the dates first, if you want, to see the combination.

Herb Teas for Cleansing the Blood, Liver and Kidneys

Even if you don’t have liver problems, your liver is old enough to need cleansing. My liver will be sixty years old soon, for goodness sake!
Recipe of the Day – Liver cleansing Tea
Ingredients:
Choose from one of the following:

Ginger helps control blood sugar. Studies have also shown that ginger can help treat nonalcoholic fattly liver disesase (NAFLD)

Roselle is a species of hibiscus with a cranberry-like flavor. It has diuretic effects on the body and may assist with kidney filtration.

Parsley can also help protect the liver. It helps the kidneys get rid of waste. Throw a leaf in your tea!

Dandelion is a diuretic, which helps filter waste from the blood and improves liver function.

Green Tea improves liver health by reducing fat deposits, which is why a lot of people use it to lose weight. Drink at least four cups a day.

Directions: Put a teaspoon of the fresh or dried herb in a cup, and pour almost boiling water over it. Let steep for twenty minutes.

Word of the Day –hígado – liver

Tip of the Day – Drink at least four cups a day, of your choice liver cleanser. And vary them throughout the month/ Sweeten with a little stevia or honey, if you want.