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!

Lentil Burgers with Tamarind Sauce

I learned of two beautiful birds that are unique to my land: the Squirrel Cuckoo – with the long beautiful chestnut skin and the end of the tail patterned, and the Fasciated Wren. I saw both of them, in pairs, on my land, before going to have soup at the Vegetarian Restaurant here in town. Sylvia is the owner, a Shaman, beautiful, beautiful woman. And her husband, Carlos helps her with the ceremonies by keeping the fire lit all night. Anyway, when he came in, he said, twice,”Dorothy, whenever you need lunch, you come in here and don’t worry if you don’t have the money. You just pay us back when you can.” What? it made me cry, the way he said it. And he repeated it when I left.

Here are Sylvia’s classic Lentil Burgers with Tamarind Sauce.

Recipe of the Day – Lentil Burgers with Tamarind Sauce


2 c. cooked lentils (1 cup dry)

1 c. shredded carrots

1 c. finely chopped yellow onion

2 garlic cloves, minced

1/2 c. finely chopped walnuts

1/2 c. finely chopped sunflower seeds

1/4 c. flax seeds

1/4 c. oats

1 cup whole grain or gluten-free bread crumbs

2 whole eggs, beaten

2 T.  tomato paste

2 T. Bragg’s, soy or vegan Worcestershire sauce

1 T. fresh thyme

2 T. oregano

1 tsp. paprika

salt & pepper to taste

suggested toppings: tamarind sauce, pickles, red onion, tomato, mayo, ketchup, mustard, sriracha


  1. Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl.
  2. Add the cooked lentils to the food processor and pulse until they appear slightly pureed, then transfer them to the bowl as well. Don’t let them become mushy.
  3. Add the breadcrumbs, herbs and spices and the flax and stir well.
  4. In a small bowl, combine the beaten eggs with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir together. Sprinkle in the flour a little at a time as you continue to stir. Add more flour as needed to create patties.
  5. Form eight individual patties with your hands, making sure to keep them somewhat flat with rounded edges.
  6. Warm the o oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes.
  7. Serve on a warm bun with desired toppings.

Tamarind Sauce:


 Heat the oil in a saucepan over medium heat. Add the spices and stir for about 2 minutes.
  1. Stir the water into the pan with the spices , sweetener and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep brown and is thick enough to coat the back of a metal spoon, about 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Word of the Day – ofrecer – to offer

Tip of the Day – You can find her Shaman soup recipe on this blog, as well! Just type in “Shaman soup” in the search engine on the first page.

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Peanut Butter Vinaigrette

My sister, M uses this on her Kale chips, wow! It would also be great on brown rice with veggies, or zucchini noodles!

Recipe of the Day – Peanut Butter Vinaigrette

This sauce is so yummy, you’re gonna want to eat it on everything!
My sister and her niece’s invention!


  • Juice of one lemon or lime
  • 3 T. rice vinegar
  • 2 T. Bragg’s aminos, soy sauce or fish sauce
  • 1 T. water
  • 1 T. sesame oil
  • 2 T. peanut butter
  • 1 T. coconut crystals or sweetener of choice
  • 1 tsp. ginger
  • 1 tsp. powdered or minced garlic
  • cayenne or red pepper to taste
  • Directions: Whisk all  ingredients in a bowl until well-mixed. Pour over your salad, rice or kale chips!
  • Word of the Day – invención – invention

Tip of the Day – Use almond butter, or cashew, for variations, yum!

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Fiery Black Bean Salsa

I brought the firefighters something. They saved our land in Cucanama Bajo! And what part of my $13 taxes goes to pay them, as well as the trash collectors? Holy cow. This pic was just the start of the fire at 2:30. It went on for a good 8-10 more hours while all the home owners watered the land, stood on the road and made sure the fire didn’t cross. The fire traveled all the way over one side of the mountain to the other, burning  300+ meter-length of watering hose, as well. But, Fuuuudgeo-a-roni. Guess what?  The long tube of water pipe that burned during the fire? Yes, 300 meters was another guys’. And 100 meters was mine! And only mine, no others on this mountain. Yikes!
But guess what again? $5 for the banana bread to the firefighters, and $95 to Wilson to buy the tubing and put it in. But not ’til Monday as he was just in the hospital for 3 days from smoke inhalation.
Crazy! What if my family didn’t send $100 for an early birthday present? Boy, their intuition is AMAZING! Wow. Everything is ALWAYS provided for. Always. I am a spoiled princess. A neighbor on the other side even lost part of their orchard, too. As far as I know, that was the extent of the damage. Thank you, firefighters everywhere!

Chilean Pebre (salsa)

Recipe of the Day – Fiery Black Bean Salsa


1 qt. cooked black beans

2 c. diced tomatoes.

2 diced, seeded jalapenos

1/2 c. each chopped cilantro and scallions

3 minced garlic cloves

2 chopped chipotles

1 c. Adobe Sauce

Juice of 2 limes

Pinch of stevia or other sweetener to taste

Salt and pepper to taste

Directions: Toss beans with tomatoes, jalapenos,  cilantro and scallions, garlic cloves, sweetening and chipotle with 6 spoonfuls of the sauce. Add lime juice, pepper and salt to taste.

Word of the Day – héroes – heroes

Tip of the Day –
Thank the heroes, oh my goodness.

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M’s Peanut Butter Kale Chips

Our little town of Vilcabamba -Sometimes it feels like we live here like it’s one home. Like, when you go home, you feel like you’re just going to a different room of the house. “I’m gonna go to my room now,” I often feel like saying when I’m in town.

Recipe of the Day – Peanut Butter Kale Chips

M – I was trying to come up with kale chips so we can get more greens and we love these.


1 Tbsp peanut butter

1/8 cup peanut vinaigrette

1/8 cup water

1 Tbsp Garlic Parma (this is ground sunflower seeds with chipotle, salt and garlic so leave out or substitute garlic powder if you want; it’s really about the peanut butter!)

4 drops olive oil

1 bunche Kale

Directions:  Wash and strip the kale from the stem. Make a paste of the other ingredients and massage the leaves with the paste. Cook at 300 degrees for about 10 minutes.  Toss and cook another 5 or 10 minutes till dry.  Eat while warm!

We totally made this one up – but it works!

Word of the Day – al revés/ boca abajo – upside down

Tip of the Day – M says, “I’ve only seen this peanut butter vinaigrette in Trader Joe’s refrigerated section.  Try regular vinaigrette and increase the peanut butter to taste. D- You could also dehydrate these at 105 degrees for 24 hours or until crispy.

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M’s Black Beans and Sprouted Rice

M – “This turned out surprisingly good! Sounds normal but it was so tasty. Not sure why. Guacamole on the side helped too. “

Recipe of the Day – M’s Black Beans and Rice


1 c roasted corn

2 roasted garlic

1 pkg roasted mushrooms

2-3 diced tomatoes

2 cups sprouted rice cooked in veg broth

1 double can rinsed black beans

1-2 cups Diced spinach

Cilantro diced

1 tbsp Green onion diced

Chipotle in adobo sauce to taste

Juice of 1 1/2 limes


Garlic powder

Celery salt

Sides: guacamole and grated cheddar


Word of the Day – observar – to observe

Tip of the day -M – Oh I also put in a cup of chickpeas that had been roasted in a sauce of chipotle in adobo sauce, nutritional yeast and water.”

Sweet Potato Black Bean Burger

It’s the birthday of my three special dogs on this planet – my son’s dog, Eagle, is, in human terms, 98 this week! Pickle, Clare’s dog is 42. And Tiko is 21 in human years. (He’s going out partying on his own tonight.)

the Day – Sweet Potsto Bean Burger 

2 c.  mashed sweet potato about~2 large sweet potatoes
1 c,  cooked  black beans, rinsed and well drained (
11/2 c.cooked brown rice or quinoa
1/2 c. walnuts. ground
1/2 c. diced green onion
1 1/2 tsp. cumin

1 tsp. cinnamon
1 tsp. paprika
1/4 tsp. each salt and pepper (to taste)
optional: 1/4 tsp. chipotle powder, 1 tsp. panela or other sweetener

Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F (190 C).
While potatoes are baking, cook rice or quinoa.
Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
Bake burgers for 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get.
Serve on a salad or with sliced avocado, red onion, greens, and ketchup or salsa on gluten-free buns.
Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Word of the Day – cumpleaños – birthday

Tip of the Day – Serve wirh guacomole, raw ketchuo and mistard, Sliced avocado
Sprouts, lettuce, Sliced onion
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Sharon’s Panela Kefir

Letter to my brother,

“Only the no-mind” has intelligence” says Osho, wow!

Hey, M, your intuition is amazing. I was like, “Why is M sending me $200 when i only lost $40? That afternoon a hose started leaking under the soil and i had a bit of a landslide under my water tanks. $25 for the Cat, $50 for two guys labor, $35 new hose and clamp..$3 for the hot water hose the Cat ran over, ha ha. $40 to lend to the guy who built my house, and $7 for smoothies for me and S. She says she hasn’t had one since you bought her that one! Look at that, M, $200 , EXACTLY, right? i did not play with any numbers, You are amazzzzzing! I love you! And thank God for you!

Recipe of the Day – Panela kefir


1.25 liter glass jar

Cloth or sieve with rubber band to cover the jar

3 T. organic panela or raw brown sugar

3 T. kefir grains

1/2 unsqueezed lemon or peel only (optional)

1 liter water

Directions: Mix all the ingredients in the jar. Cover. Keep in the darkness. Strain liquid into your storable pitcher after 48 hours. Use the remaining pulp for your next batch. Stores well at room temperature, while it ferments for 2-3 days.

Word of the Day – fermentacion – fermentation

Tip of the Day – Start with 1/4 cup on an empty stomach, daily, to provide great bacteria in your belly. Do not add sweetener, except Stevia, if needed, When you get too much of the starter, give it away and pass the health forward!



4 Ingredient Plantain Pancakes

 If you’re having a Hard day… make pancakes. Pancakes + coCao = Comfort.  Yes ,definitely make pancakes. These ones are so good for you!

Recipe of the Day – 4 -Ingredient Plantain Pancakes


1 large green/ yellow plantain (7oz or 200g after peeled)

3 whole eggs or 3 T. flax seed in 9 T. water

1 T.  coconut oil, liquid

3 T. cacao or carob powder

optional–few drops stevia if you want sweetness Directions

Peel plantain. Place peeled plantain into food processor or blender. Add in eggs and raw cacao powder. Mix together. Next add in coconut oil. Continue to blend together. Heat up skillet or griddle on medium-low heat. Scoop about 3-4 tablespoons of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Top with your favorite pancake toppings.

Word of the Day –dificil – hard

Tip of the Day – Serve with the cherry syrup from yesterday!

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