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!
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.
1 c. uvillas, cranberries or Mora berries
1 tsp. cardamom
1 T. chia seeds
1/2 tsp. cinnamon
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.
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.
- 2 c. diced fresh mango
- 1/2 c. coconut milk
- The cream of one young coconut
- Blend the mango and the coconut milk and cream in a blender until smooth. Taste to see if you need any more sweetening.
- Pour the mixture into the popsicle or ice cube trays.
- Freeze for 35 minutes and gently insert popsicle sticks.
- 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!
Beautiful, beautiful life. Can you believe that my cat, Paco, who disappeared 1 1/2 years ago, just walked by my kitchen window! So casually, as if he hadn’t been gone all this time. Crazy, huh? It didn’t look like he wanted to stay, and he looked pretty darn good! So I guess I will not worry, but be happy he’s safe and not poisoned or something!
|Recipe of the Day – Fermented Roasted Garlic Spread|
- 4 heads fermented garlic (See recipe on this blog by typing “Fermented Garlic” in the search engine on this first page
- 3 tsp. olive or coconut oil
- dash salt and pepper to taste
- 1⁄2 tsp. fresh herbs, minced ( I like rosemary)
- Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
- Roast in 375°F oven about 45-50 minutes until soft and golden.
- Squeeze the meat out of the skins. Season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
Word of the Day – asado – roasted
Tip of the Day – Use on gluten-free bread or toast, roasted vegetable like asparagus, peppers; put in hummus, yum!
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!
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
1 T. spirulina
Option 3 –
1 c. cashews
1 c. coconut flakes
1 c. dates
1 T. maca
2 T. cacao powder
Directions: Blend in a food processor until smooth. Roll into balls.
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!
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.”
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!
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
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!
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!
12-14 heads of garlic
1 liter water
2 T. sea salt
Herbs such as thyme, basil, rosemary or fresh oregano from the garden
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.
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.
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…
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.
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
- 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.
- 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.
- 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).
- Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
- Stir gently.
- 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.
- 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.