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!

Rice Noodles with Apple Slaw

So, I have this bump on the outside of my big toe. Same as my mom and grandma, right? So, I assumed it was hereditary. But Thkm, the body worker, was working on my back, and mentioned it. He said a lot of people think it’s hereditary but it’s actually a wek muscle. All you have to do is ke working it ou to the side, engaging that muscle again, and the bone will go down! I’m writing it here so I can look back and see how long it atkes to go down,

Recipe of the Day –Rice Noodles with Apple Slaw

2 c. rice noodles or brown rice

1 T. sesame oil

2 heads fermented garlic, minced

1 green onion, sloces

1″ lemongrass stalk, sliced and smashed

1/4″ ginger root, minced

1 tsp. Turmeric

1 apple, washed and sliced

1 c. Cole slaw

optionsl – Braggs or soy sauce

Directions: Saute the onions, garlic and lemongrass in the sesame oil 3 minutes or until tender. Add the slaw, apple and turmeric and stir gently. Cook th noodles according to package instructions. Darain and top with your sauce and soy or Bragg’s, if desired.

Word of the Day – dedo – toe

Tip of the Day – Use zucchini, shedded or as noodles, instead of the pasta!

 

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.

Tom Kha Gai

First my daughter took the pain away. Then, several days later when it returned – another Reiki friend took out another layer. Then Thom – the Body Alignment Specialist. I think he healed me in one session. i really do. people stopped in the streets to tell me how amazing I looked. It’s amazing what being free of pain can do to your face. He presses gently, with strong hands, into the muscles that are incorrectly tensed, relieving the pressure with zero pain. And engages the muscles that need engaging. I’ve never had my sacroiliac put back with such ease. He also taught me to stand, sit, bicycle and swim correctly. And I am still out of pain, whoaaa…

Recipe of the Day – Tom Kha Gai

Ingredients:

1 1” piece ginger, peeled
10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
6 c. vegetable or low-sodium chicken broth
1 Lb. tofu or. skinless, boneless chicken breasts, cut into 1” pieces
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 1/2 c. coconut milk
2 2. fish sauce or soy sauce (We don’t have Fish sauce here)
1 tsp. coconut sugar
2 stalks fresh lemongrass, tough outer layers removed
Options: peanuts, pineapple, chili  oil, cilantro leaves with tender stems, and lime wedges (for serving)
  • Using the back of a knife, lightly smash lemongrass and ginger, then cut  into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.

  • Add tofu or chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.

  • Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges. Sprinkle with peanuts.

Word of the Day – ayudame – help me

Tip of the Day – You can also do light surface cuts along the sections, which helps release the lemon flavor. Then blend them in a food processor.

Veggie Pineapple Chili

After coming home from the pool and bike riding, having your dinner made sure sounds good. Do this in your crockpot, if you want!

Recipe of the Day – Pineapple Chili

Photo courtesy of heather likes food

Ingredients

  • 3 c. tofu or ground meat.
  • 1 medium whit onion, chopped
  • 3 c. chopped pineapple
  • 8 c. chopped tomatoes
  • 2. c. cooked black beans
  • 1 6-ounce can tomato paste
  • 1 1/2 T. chili powder
  • 4 tsp. ground cumin
  • 2 tsp. turmeric
  • 2 cloves garlic, minced
  • optional : 1 c. daiya or regular white cheese, tofu or almond sour cream and hot sauce.

Directions

  1. In a non-stick skillet over medium heat, cook tofu/meat and onions, stirring to crumble. Drain off any fat and transfer to your slow cooker.
  2. Drain the pineapple, separating the juice and the fruit. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
  3. Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
  4. Stir gently.
  5. Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last ½ hour – hour of cooking.
  6. Serve topped with cheese, sour cream and hot sauce, if desired.

Word of the Day – notacion – swim therapy

Tip of the Day – You can leave out the beans, adjust the spices to make it hotter, if you like.

 

 

Garlic Coconut White Sauce

I saw a package of White Sauce in the store, and as usual, thought I’d just go home and make it! Great for your gluten-free noodles and breads, pizzas, etc….!

Recipe of the Day – Garlic Coconut White Sauce

Ingredients
  • 2 T. Coconut Oil
  • 1 green onion, chopped fine
  • 3-4 cloves garlic
  • 1 tsp. fresh or dried herbs
  • 1 c. coconut cream
  • 1 tsp. miso paste or soy sauce
  • pinch salt
Instructions
  1. In a small saucepan over medium heat, melt the oil. Reduce the heat and add the onions and garlic. Simmer 10 minutes until tender.

  2. Allow to simmer for 3-4 minutes or until tender Add the cream , miso, herbs and salt and stir until smooth. Blend, if you like it more creamy.

  3. Store in a sealed jar or container in fridge for up to 2 weeks.

    Word of the Day – salsa, sauce

Tip of the Day – A lot of my friends would use butter or ghee in this recipe.

Toasted Pumpkin Seeds

How to toast pumpkin seeds? They pop, like popcorn! It’s really fun and fast in your toaster oven.

Recipe of the Day – Toasted Pumpkin Seeds

Ingredients:

 1 c. Pumpkin seeds

1 tsp olive oil

1/4 tsp salt

1/8 tsp ground black pepper

1/8 tsp. garlic powder

1/8 tsp. onion powder

1 tsp. Bragg’s Aminos Acids or soy sauce

1/8 tsp. ginger

1/2 tsp. curcuma-aji sauce (optional)

  1. Heat  the oven to 300 degrees F.
  2. Line a small baking sheet with parchment paper and set aside.
  3. In a small bowl, combine pumpkin seeds, olive oil and spices.
  4. Spread  onto baking sheet and toast for 10 minutes.
  5. Set aside to cool.

Word of the Day – pepitas – pumpkin seeds

Tip of the Day – Sprinkle on your salads and soups, yum.

Cinnamon Sweet Walnut Butter

I knew I liked walnut butter. But on the way to the food processor, I thought, “Why not put cinnamon in it? And sweetening? Cinnamon Sugar!”

Recipe of the Day – Cinnamon Sweet Walnuts

Ingredients:

1 c. walnuts

1 pinch stevia (or more to taste)

1 tsp. cinnamon

Directions:

Blend in a food processor a good blender. Rest your machine as needed.

Word of the Day – nueces – walnuts

Tip of the Day – These are a lot faster to blend than almonds. Maybe only five minutes in your food processor.

Joy’s Pickled Turmeric

A combination of two herbal powerhouses, this pickle makes a wonderful condiment that you can add to many common dishes such as scrambled eggs, rice, soups, curry, and many more. 

Recipe of the Day – Turmeric and Ginger Pickle

Ingredients:

1 c chopped fresh turmeric

¼ c chopped fresh ginger

1 clove of garlic, chopped

1-2 fresh green or red chilies

½ c lemon juice

2 T orange juice

2 t apple cider vinegar

1 T evaporated cane juice sugar

½ t sea salt, adjust to taste

¼ c toasted sesame oil, to seal jars

Directions:

  1. Combine turmeric, ginger, and garlic in a food processor fitted with an S-blade and process until small chunks.  Transfer mixture to a large bowl.
  2. Slice chilies into small strips and mix into turmeric mixture by hand.
  3. Add remaining ingredients except oil and mix everything together by hand. Fill into sterilized jars and cover with oil.  Let sit for a week to blend flavors.

Word of the Day – Curcuma – Turmeric

Tip of the Day –Will keep refrigerated for several months.

 

Amaranth Greens or Salad

Amaranth is  a very nutritious leaf that makes nice salad greens. It’s  techically a seed, not a grain. The leaves are nutitionally similar to beets, Swiss chard and spinach, but are much superior. And they are all over the place, in the wild, when in season here. They  contain three times more calcium and niacin than spinach leaves. an excellent source of carotene, iron, calcium, protein, vitamin C and trace elements.


Recipe of the Day –
Amaranth Leaf Salad

photo by serious eats

Ingredients:

4 c. amaranth (washed , picked and towel dried leaves .)

1 T. olive oil

Juice of 1/2 lemon

pinch of salt

Directions- Toss.

Word of the Day – amaranto – amaranth

Tip of the Day – Growing amaranth is possible all year round in the tropics. That’s one of the reasons it is an essential and ubiquitous plant in my permaculture garden.

 

Flowering Amaranth PlantsPhoto by Dysviz