Chia Plum Jam

I finally drank turmeric tea as the end result of having gas all day. Tried buscapina, shoulder stands, mint, lemon and ginger, elevating the hips. All of them worked all day, but not completely. You know what took it away immediately? Turmeric in my tea.

Recipe of the Day – Chia Plum Jam


1 T. chia seeds, soaked in 1/4 c. water

1 c. seeded plums, washed

1 T. honey or coconut syrup


Soak chia seeds in water for 10 minutes. Mash plums Stir chia with water into plums. Add coconut, agave syrup or honey, if desired.

Word of the Day – estomago – stomach

Tip of the Day – The video uses agave syrup of honey, but I would use coconut syrup these days, or stevia – much less glycemic. Serve it on celery with peanut butter, yum!

Chocolate Nispero Pudding

I came out to cut dandelions for my green smoothie, only to realize that the gardener, who did such a beautiful job cleaning the land, had cut down every dandelion on the land. So, poor me, I had to have chocolate nispero pudding for breakfast.

Recipe of the Day: Nispero Jam (Knee-Sparrow Jam)


30 loquats (like cumquats, but sweeter-Nisperos)

1/4 c. stevia powder

1/4 c. coconut milk

1 frozen banana

1/4 c. cacao powder

1 T. chia seeds

1 tsp. coconut extract

Directions: Choose the sweet, orange Nisperos. Cut or chew off the end of each, and take out the seeds. Put in the food processor or blender, then add the rest,  And chill!

Word of the Day: tranquilo = calm, chill, tranquil

Tip of the Day – You don’t have to go to the market for these. They’re from the wilds of the land!


Chia Tapioca

Gosh, my neighbor’s dogs on the street, on the corner of my driveway, got poisoned again. Rosita, my neighbor was so sad. She had four dogs. One left, after three were poisoned,They threw poisoned meat over the fence along the road, to any dog available. On purpose. It’s weird because I just posted a post from a year ago, almost to the day it happened to Tiko last year. So strange and so sad.

Recipe of the Day – Chia Tapioca

1/2 c. chia seeds

1/3 c. tapioca

2 c. coconut milk

1 dropperful stevia, 1 tsp. coconut crystals or honey

1 pinch vanilla powder, or 1 tsp. vanilla


Pour the milk into a jar or glass container with a lid. Add the chia seeds, tapioca and sweetener. Put the lid on tightly and shake well. Let sit in the fridge for an hour, minimo, or overnight, to gel and thicken.

Word of the Day – mínimo, como mínimo – minimum

Tip of the Day – Think about using this daily as a staple. So filling and you won’t feel too full. Add cacao or carob, bananas, cacao nibs, coconut, or fruit on top.

DIY Stevia Liquid

When you’re in a country without your mainstays, you’re sometimes so dang grateful when someone comes along with a solution. I’ve been begging people from the States, whenever they come, to bring me a bottle of Liquid Stevia, right? And now, someone told me yesterday how to make my own! “Give me the recipe immediately,” I said, without qualms. And he did! This one isn’t found on the Net, as everyone uses alcohol, and I didn’t want to. So it’s very fresh!

Recipe of the Day – DIY Stevia Liquid


4 c. dried stevia leaves


Pick leaves off stevia plant, discard the stems. Wash the branches/leaves in clean water. and dry the leaves for 12 hours in the sun or dehydrator. Put the leaves in a pot of water and bring to a boil. Lower the temperature until it’s simmering, and then let it reduce until about a 1/3 of liquid remains. Taste and see if it’s sweet enough. If not, you can reduce some more. Strain the stevia out of the liquid and store in dark-colored glass bottles. Keep refrigerated.

  • Word of the Day – pais – country
  • Tip of the Day – Add flavoring if you like, to the different bottles, but nothing fresh, like fresh orange juice that will sour. You’d have to use pure vanilla or other pure extracts. You can keep the discarded leaves and put them through your juicer when you’re juicing something else. Sure makes green juice sweet!


M’s Zucchini Pasta with Mushroom Tomato Sauce

Every night at dusk, just when it turns too dark to see, I hear an ear-piercing shriek from a bird outside. He comes just in front of the window, then to the side of the house, then farther out, always in the same pattern. Even when my daughter was here, I would say, “What in the heck is that!” as it did it’s nightly call. And you know what it is, according to the Peterson Guide to Field Sounds, and the recording at the Macaulay Library? A Great Horned Owl! Wow! Okay, I will complain about the high pitch no further. But I have my flashlight near the door, ready to catch it in my sights. It’s supposed to call on a regular basis at least through December and january. Perfect!

Recipe of the Day – Zucchini Pasta with Mushroom-Tomato Sauce

Sweet and Spicy Guacomole

“There are cracks in everything. That’s how the light gets in.” Leonard Cohen

Recipe of the Day – Sweet and Spicy Guacomole


2 avocadoes

juice of one lemon/lime

touch of salt

2 garlic cloves

pinch onion powder

pinch garlic powder

Scoop out the insides of two avocadoes. Mash with a fork. Add the juice of 1 lemon or lime, sprinkle salt 2 garlic cloves or sprinkle of garlic powder sprinkle onion powder

Word of the Day – grietas – cracks

Tip of the Day –
Use on veggie tacos, vege crackers, salads, grains or veggies, or just eat it straight from the bowl. I do.

Perfect Salsa

Here’s a rain, bike velocity question – If you’re going down the road on your bike, and it starts to rain, do you ride faster, thus letting the wind and rain hit you harder and faster? You’ll be at your destination faster. Or ride slower, becoming more warm and letting the rain hit you softly, yet staying longer in the rain to become more soaked? I also have to consider my tires on the wet road, but luckily I have these fat tires on my electric bike.

Recipe of the Day – Perfect Salsa

Ingredients: 4-5 big Fresh tomatoes, chopped to preferred chunkiness

1/10th of an onion chopped finely

3-4 finely chopped jalepenos (spicy level -6-8)

Handful of finely chopped cilantro 6 cloves of fresh garlic, finely chopped

salt, pepper, and cumin to taste

juice of lime/lemon will help keep it fresh and gives it a nice tangy taste

– a handful parsley and green onions

1/2 c. little chiles touch of cumin

Directions: Put all in the food processor and pulse just a couple times until desired chunkiness. Tastes even warmer the next day!

Word of the Day –  velocidad – speed

Tip of the Day – You can keep garlic greens growing inside your house. Just plant the bulb in a pot of dirt!

Tomato-free Marinara

I forgot for a moment that my life is so wonderful. I forgot I had no worries, and was obsessing about a thought in my mind. Then a tamale/humita guy, Wilmer, came to my gate to sell tamales and humitas, with aji sauce. And will come every week if I want. How much more spoiled can I be?

Recipe of the Day – Tomato-free Marinara



  • 1 c. beets, cooked, peeled and diced
  • 2 c. mashed pumpkin
  • 1 large onion, finely chopped
  • 1/2 c. chopped fresh basil
  • 1  bay leaf, whole
  • 1 12 c. broth, vegetable or chicken, or water
  • 1 clove garlic, minced
  • 1/3 c. olive oil
  • 3 T. lemon juice
  • 1 1/2 tsp. arrowroot, cornstarch or flax seeds, moistened in 3 tsp. water or beet juice
  • 1 T. balsamic vinegar
  • 1 tsp. salt
  • 1/2 tsp. pepper

Directions: Saute onion and garlic in oil until onion is translucent and onion is slightly brown. Add lemon juice and vinegar and simmer for 5 minutes. Puree beets until very smooth. Put everything but the starch/seeds in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft. Stir in the moistened starch/seeds. Take out the bay leaf, and adjust seasonings as needed.

Word of the Day – maravilla – wonderful

Tip of the Day – Use on  zucchini or sweet potato noodles, rice or gluten-free pizza dough.



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


  • 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.

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


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

  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!