4-Ingredient Sour Lemon Tart

Find Wilson, my gardener, in this tree. He’s cutting the fice, (mesquite) branches from over the roof, where the little needles were turning the roof grey. The guest thought it was mold, but whew! It was grey needles that were covering the tiles – much easier to deal with,just sweep them off, yay!

Recipe of the Day – Sour Lemon Tart


2 c. dates (or 1/4 c. coconut syrup/honey or raisins)

1 c. lemon juice

1 1/2 c. walnuts

1 T. lemon peel

Directions: Soak dates  or sweetener in lemon juice. Process with the walnuts and stir in
the lemon peel. Press into a  pie pan. Sprinkle with 1/8 c. sesame seeds. Chill.

Wor od the Day – jardinero – gardener

Tip of the Day – You gotta keep up on the rain gutters, the roof, and a lot of other things in Ecaudor, it’s so wet!

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Cashew-Onion Creme Cheese

I started teaching yoga for the Raw Food Retreat again Sunday And I got to enjoy their raw food breakfast of cashew cheese and crackers, granola, almond milk and stevia, and  gynostemma tea! I haven’t had that in years; used to live off it. Wed. I get to have dinner with them after an afternoon yoga and enjoy Karl the Chef’s Raw Food Feast!

Recipe of the Day – Cashew Creme Cheese

1 1/2 c. cashews, soaked

  • 1 cup water
  • 1 large green onion, minced
  • juice of one lemon
  • ½ tsp. Italian herbs: cilantro, oregano, rosemary
  • pinch powdered garlic or 1 minced clove
  • salt, to taste
  1. Soak the cashews in the water for at least 2 hours.
  2. Drain off water. Add to the blender with the onions ,lemon juice, Italian seasonings and garlic into a blender.
  3. Blend until smooth, stop and scrape down the sides and repeat until the mixture is smooth.
  4. Word of the Day – comi – I ate

Tip of the Day – This is incredibly good on raw crackers, and also mixed with avocado, yum and creamy!

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Raw Barbecue Chips

I call Tiko in the middle of the night, even in the softest voice, and he comes and lays down by me. A guanchaca… footsteps… things that go bump in the night. I love camping with Tiko. I love him.

Recipe of the Day – Raw BBQ Chips
They’re amazing and they taste like junk food. (Except they’re good for you!)

1 1/2 c. water
2 carrots
2 tomatoes
4-6 dates (soaked for 30 min.) or sweetener of choice
2 1/4 tsp. chili powder
1 celery stalk
1/2 c. sundried tomatoes (soaked 30 mins)
3 dashes of cayenne pepper
Bragg’s amino acids or crystal salt to taste
2/3 c. flax seeds (soaked over night)
1/4 to 1/2 beet (optional)
dash cumin
1/8 tsp. turmeric
1 T. onion
1/2 tsp. garlic

Put all ingredients in blender except the flax seeds. Blend well and check taste. Then add flax seeds, blend well again. Mixture should be slimy and a little thick, but runny like pancake batter. Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip and remove sheet. Continue dehydrating 8-10 hours or until desired crispness.

Word of the Day – guardian – protector

Tip of the Day – Man, my workers were right for me to get a dog. Tiko is my warrior angel.

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Potato Chayote Carrot Stew

Most Ecuadorians keep a machete by the door. Why? Not for them. But for the robber. It’s okay to have an equal weapon with the robber, but not a better one. So that they can use their machete on the robber, but only if he has one. Evidently the law states that you can use an equal weapon on the intruder, but not a greater one. “So,” I asked, “Is it better for no one to have a weapon, or both?” No one knew the answer. “And don’t we need a list of weapons in order of greatness? He can use a sword, and I can use a knife? He can use a knife and I can use that… or chopsticks? Do I need to leave an equal-sized dog at the door to leave Tiko free to attack?” There’s something not right about leaving the decision in the hands of the intruder.

Recipe of the Day – Potato Chayote Carrot Stew


2 potatoes

1 chayote squash

3-4 carrots

1 onion

2-3 cloves garlic

1 T. coconut oil

water to cover the vegetables

1 tsp. each of salt, pepper and seasoning salt

2 bay leaves

sprinkle of parsley

Directions: Wash and peel the vegetables. Cut into bite-sized chunks. Heat the oil in a cooking pot, and stir-fry the onions and garlic until brown. Add the vegetables and just barely cover with water, Cook for ten minutes on medium heat, until tender when poked with a fork. Add spices to taste. Let the bay leaves sit and remove before serving. Sprinkle with fresh parsley.

Word of the Day – machete – machete

Tip of the Day – You could keep no weapons, but then you’d be at the disposal of the robbers. It’s up to you.

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Raw Eggplant Parmezano

The Delaney family reunion I am missing very much! It’s my eldest brother, Brian’s 70th birthday. And they are all celebrating tonight at my my brother, Paul’s house in Joshua Tree, California. Estoy muy celosa! I’m very jealous. And also a little sad.

My nephew, Dylan Diego Delaney and Clare.
My cousin and Anne and beautiful sister, Mary.
Clare and my niece, Teagan
Clare, Brian and Paul

Recipe of the Day –

My daughter, Clare, and brothers Martin and Paul

Raw Eggplant Parmezana –


One very large or two medium eggplants.

Marinara Sauce,

1. Peel and slice the eggplant into 1/4 inch round slices.
2. Soak the eggplant slices in salted water for 1-2 hours.
3.Drain the eggplant slices, coat each slice with breading, if desired, and place them onto the dehydrator tray.

Marinara sauce:
1 cups tomatoes
1/2 c. sundried tomatoes, soaked
1/8 cup olive oil
1-2 cloves garlic
1 T. parsley
pinch  cayenne
pinch of Italian herbs
1 tsp. sea salt
Directions:Combine the sauce ingredients and blend until smooth. Pour over each slice as it lays in the dehydrator.
Sprinkle with parmezano.

Parmezano :
1/2 c. raw almonds, pinenuts or cashews
2 T. nutritional yeast
1 tsp. miso
1 clove garlic (optional)
1/4 tsp. salt, heaping
In a food processor, by hand or in a grinder, combine the cheese ingredients and blend until smooth.

Directions: Dehydrate at 105 degrees for 4-6 hours.

Word of the Day – eggplant

Tip of the Day – When dehydrated longer, the eggplant becomes crisper, making it into crisp little pizzas! These are the best raw pizzas I’ve ever had!

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Chayote Green Papaya Stir-Fry

I asked my friend how long it took him to get back home from my place. “In no time at all,” he spouted with enthusiasm! I love that. I could picture him winging down the road with no thoughts of time, just experiencing the bliss of a beautiful ride through Ecuador on a gorgeous day.

Recipe of the Day – Chayote Green Papaya Stir-Fry

1 chayote squash. peeled and chopped

1/2 big green papaya, grated or chopped

1/2 purple onion, sliced thin

optional 1-2 c. cooked brown rice or zucchini noodles




Add 1 T. coconut oil to a skillet. Throw in the veggies and cook until translucent, about 7 minutes or until desired crispness. Add the sauce below and heat until warm. Serve now.

Sauce – Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice then pour in your seasonings, and be careful with the hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

Word/Phrase of the Day – No hay tiempo en absoluto no time at all

Tip of the Day – Chayote squash is so good without cooking, too. Eat it raw, yum!

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Eight Greens Bowl

My son, Keith, posts a funny quip: “How am I expected to find a partner for life, when I can’t even choose the right grocery cart without a funny wheel?”                                     His uncle, Martin, answers: “That’s why you take them for a test run. And don’t keep the first one out of the line.”   Haha!

Recipe of the Day – Eight Greens Bowl


1 c. dark greens

1 c. beet greens

1 c. kale, washed and stripped

1 c. arugula

1 c. spinach

1/4 c. green cabbage

1 cucumber

1 avocado

1 c. cooked brown rice or quinoa

edible flowers

Directions: Toss the first six ingredients together. Top with the cucumber, avocado and flowers. Put the rice or quinoa in a bowl. Top with salad and drizzle with dressing.

jalapeño-date dressing:
2 T. olive oil
1/3 c. lime juice
1 T. finely chopped jalapeño
2 soaked dates, pitted

Directions: Mix in a personal blender and pour over salad.

Word of the Day – tio – uncle

Tip of the Day – Taste before pouring over your salad, in case it’s too hot for you. You could also substitute a mild seasoning salt for the jalapeño.

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Sesame Lime Pesto

What to do with the beautiful basil Georgia brought from her own garden? Fresh and organic for the potluck? Pesto! 

Recipe of the Day – Sesame Lime Pesto
2 cloves garlic, chopped or 1/2 tsp. garlic powder
1/2 c. sesame seeds or tahini
1 c. chopped, fresh Basil
Juice of 1 Lime or Lemon (2-3 tablespoons)

¼ c. or sesame Olive oil
¼ c. pineapple clove tea (Find the recipe in the search engine of this blog)
Salt & pepper to taste

Directions: Add garlic & tahini to a food processor and blend well.. Add basil and pulse a few times before adding the  lime or lemon juice. Mix for about 30 seconds. Turn the food processor on and slowly stream in olive oil. Add the tea to make a creamier dip, Add salt and pepper to taste and serve over rice, roasted veggies, toss with zucchini noodles and use as an appetizer dip with veggies!

Word of the Day –  albahaca – basil

Tip of the Day – Use fresh basil here quickly as it goes bad fast, as ny picked green. But it sure grows well, wow!

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Clare’s Peanut Sauce over Rice and Potatoes

Here’s my daughter’s recipe for her peanut sauce.

Recipe of the Day – Peanut Sauce over Rice and Potatoes


2 c. cooked brown rice

1/2 inch cubes potatoes, boiled or broiled  for 7-10 minutes


2 c. coconut milk

I tsp. turmeric,

2 sprigs lemongrass,

1/2 tsp fresh ginger, grated

1 clove garlic, minced

1/2 c. crunchy peanut butter

1/4-1/2 c. creamy peanut butter

1Tbs. soy sauce or Bragg’s Aminos

1/8 tsp sesame oil

pinch cardamom

curry powder to taste

Directions: Combine all ingredients for the sauce together in  food processor or blender, and pour over each serving of potatoes and rice. Que rico!

Word of the Day – abuelita – little grandma

Tip of the Day – It’s hard sometimes, to put yourself out there. Just do it, occasionally, like giving, for no reason.

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Zucchini Sesame Salad

Truly thought today was Thursday, first time. And in the perfection of things, the propane gas needed re-filling, so I called a taxi, whch took 20 minutes. Then I decided to go in to town since it was a 50 cent ride. Very relaxed, I got to the Juice Factory, took several precious minutes talking to a few ne’er-do-wells, at which time I noticed the walking group was there , and Franco Organico was there. Those two are only there on Fridays. Yikes! “Is it Friday:” I asked the group? “Yes!” was the resounding answer. I looked at my phone – 9:57, and walked quickly over to teach yoga at 10:00. In my jeans, but luckily they were baggy. Whew! I don’t like that! How did I lose a day? But thanks to the perfection of everything getting me there on time, wow.

Recipe of the Day – Sesame Zucchini Noodle Salad

4 zucchinis, spiralized
2 red bell peppers, sliced
2 yellow bell peppers, sliced
½ c. diced green onions
Sesame Vinaigrette:
3 T. apple or rice wine vinegar
2 T. coconut or sesame oil
1 T. chopped fresh cilantro
1 T. honey
1 tsp. fresh lime juice
½ tsp. ground fresh chile paste or chile powder
1 garlic clove, minced
salt & pepper to taste
(optional garnish: sesame seeds and fresh cilantro)

Slice your zucchini with a cai bo or spiralizer. Sprinke with salt and lay in a paper towel. In a small bowl, mix vinegar, oil, cilantro, honey, lime juice, chile paste, garlic, salt, and pepper. Whisk until blended. Set aside.
In a large bowl, add zucchini noodles, peppers and green onion. Lightly drizzle dressing over top and toss.
Garnish with sesame seeds and fresh cilantro.
Word of the Day – pensé que – I thought that

Tip of the Day – Time flows very differently here, in Ecuador. You learn to go with it, and not worry if the flow changes. No one else living here, worries.

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