Shamrock Smoothie

I have my first cacao pods on my cacao trees! One will be ready soon – about 10 inches long and dark red. Can you believe that?!!! I will cut it open, take out the beans and let them sit and ferment in the sun for 6 days or so. Then roast for about 5-6 mintues on each side, take the skins off, open the beans up and take the nibs out – my favorite part.

Recipe of the Day – Shamrock Smoothie

1/2 c. water
2 bananas, peeled & frozen overnight
3 T. chia
1 T. peanut butter
2 Fresh mint leaves or 1/2 tsp. mint extract
1 cup baby spinach
1 date, soaked and pitted
1 c. coconut milk, refrigerated overnight
A sprinkle of cacao nibs or chocolate shavings

Directions: Blend the first 7 ingredients. Pour into glass.
Use spoon to dollop about a tablespoon of coconut cream on top.
Sprinkle chocolate on top.

WWord of the Day – cacao – chocolate

Tip of the Day – Do it without the spinach for a chocolate shake.

Moringa Recipes

A yoga student gave me Moringa, powdered and the leaves, in return for a few yoga classes. What a nice exchange. benefits include antioxidants and anti-inflammatory elements, balancing hormones and slowing the effects of aging, improving digestive health, balancing blood sugar levels and helping fight diabetes, protecting and nourishing the skin, and helping stabilize mood and protect brain health!

Here are some ways to use moringa in cooking.

Wash and finely chop the leaves. A little lemon juice will take out the bitterness.

  • salad, soup, tea
  • scrambled eggs, omelettes
  • curry, dal, egg rolls, rice


Word of the Day – donacion – donation

Tip of the Day – Wash the leaves well and discard all the stems, which are inedible. While the leaves aid digestion and gastrointestinal health, they are  somewhat tough to digest. Cooking them will help.

Sprouted Lentil Quick-Bread

Hey, when I went in to pay for my March yoga classes at the hotel, the owners looked at each other and said, “No, no Dorothy.” When I asked why I didn’t have to pay, they said, “Because it’s you.” Wow.!!! What? Way to make me cry before yoga!!!

 To sprout lentils, soak the lentils in a large cup or jar, with a filter on top, for 1 day. Strain and rinse them twice a day until little green leaves emerge at the top of the sprout. Usually 2-3 days, depending on how long you want them to grow. If you don’t eat them right away, put them in the fridge to stop the growth.

Recipe of the Day – 

Sprouted Lentil Quick-Bread


  • 1 c. haba (bean) flour
  • 1 c. oat flour
  • 1 c. platano
  • 2 c. sprouted lentils
  • 1 tsp. baking soda
  • 1¼ c. water
  • 2 eggs, or 2 T. flax seeds soaked in 6 T. water
  • 2 T. coconut crystals or sweetener of choice
  • 2 T. coconut oil
  • 1½ tsp. salt
  • Directions:
  1. In a large bowl, stir together the flours, baking soda and salt.
  2. Add the spouts, water, oil and salt to the dry mixture and stir to make a sticky dough. Press into your loaf pan.
  3.  Bake in center of 400°F oven for 15 minutes. Reduce heat to 350°F, bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom.
  4. Remove from pan: let cool on rack.

Word of the Day – crecer – to grow

Tip of the Day – Sprouts are a very inexpensive way to keep yourself supremely healthy. You can sprinkle these on salads, pizzas, vegetables, stir-fry’s; put them through the juicer, or carry for a healthy snack.

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.

Raw Chia Crackers

Twice now, I’ve got to use call a supplier or store in another city, instead of traveling to get a part. One to Quito, to get tires from Electrobikes. And another to Cuenca, to get the MacBook Charger from Marco Mendieta’s Tech Store.  I contacted them, ordered the part. They had me deposit money in their Pinchincha account, from our little store on the corner here in Vilca! And the item was here in 3-5 business days, wow!  Sure saved me a lot of travel and stress!

Recipe of the Day – Raw Chia Crackers


1 c. chia seeds

2 c. apple juice/pear juice or a mix of both

3 c. water

1 tsp. pumpkin pie spice, garam masala, or cinnamon+cloves+ginger

slices of strawberry or edible flowers

Soak chia seeds in apple juice and water Add pumpkin pie spice, gurum masala, or Stir to break up any lumps. Refrigerate overnight or 12 hours. Stir again and put dollops of the batter on dehydrator trays at 104 degrees. Place one edible flower, slice of strawberry or apple on each crisp. Check after 12 hours. If they’re ready to flip, peel them off the sheets and turn them over directly onto the mesh screen so the air can get through for the next 12-24 hours until crispy.

Word of the Day – enviar – to send

Tip of the Day – I LOVE this chia chip recipe! I’m so glad I put the pieces of strawberry and apple on top of each. They’re gently sweet and really add to the cracker.


GF Blueberry/Mora Dump Cake

It took me literally weeks to get to the seamstress and ask her to fix my helmet and my backpack. With all her work she was done in one day, to perfection. Total cost – $2.

Recipe of the Day – Berry Dump Cake


3 c. mora or blueberries

2 c. vanilla gluten-free cake mix

6 T. coconut oil/unsalted butter/ margarine, chilled

1/2 c. coconut or almond meal milk, chilled

Whipped cashew cream, for serving (recipe found on this blog, by typing it in in the search engine)


  • Preheat your oven to 325°F. Grease a 9-inch x 12-inch (or 9-inch square) baking dish, scatter the berries in an even layer in the bottom.
  • Place the cake mix in a large bowl. Using a standard grater, grate the chilled oil/shortening/butter into the cake mix and, using your clean hands, toss to coat the butter in the cake mix. Break up the lumps that form until the mixture is uniform and looks like very coarse sand. Scatter the oil or butter and cake mix mixture on top of the blueberries, and stir gently to mix. Pour the chilled milk evenly over the top.
  • Place the baking dish in the center of the preheated oven and bake until the cake is puffed and lightly golden brown on top (about 35 minutes for the 9-inch x 12-inch pan, 40+ minutes for the 9-inch square pan). Do not overbake or the bottom will burn. Remove from the oven and allow to cool in the pan for 10 minutes before serving with a dollop of cashew cream.
  • Word of the Day – casco – helmet

Tip of the Day –
Cover with berry/coconut oi/stevia frosting. Have it for breakfast. I did!

Chocolate and Vanilla Gluten-free Cakes

Cindy and I saw an owl- which flew right in front of her jeep going down the hill, and then through a tree. A big, beautiful, white- wing-stretched owl. What if she hadn’t left her house at the moment she did, stopped for me on the road, gone exactly that speed limit. I often marvel at such things.

Recipe of the Day – Chocolate and Vanilla Gluten-free Cake Mixes

Chocolate Cake Mix
1 c. gluten-free flour (157 g)

1/2 tsp.  xanthan gum (unless your blend already contains it)

7/8 c. (70 g) cacao powder

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/8 c.(225 g) coconut sugar or panela

 Vanilla Cake Mix
1 1/2 c. gluten-free flour

3/4  tsp. xanthan gum (unless your mix has it already)

1/2 c.  haba or fine coconut flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. coconut sugar

Then add to either mix:

3 T. coconut oil

3 eggs , or 3 T. chia seeds soaked in 6 T. water

1 c. water


 For either mix, place all of the ingredients for that mix in a large bowl and whisk well. Store in an airtight container until ready to use.
  • Preheat your oven to 350°F. Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add the oil, 3 eggs and  water, mixing to combine well. Fill cupcake tin seach 2/3 of the way full, or transfer all the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
  • Chocolate Frosting
  • Ingredients:
    1/3 c. soaked dates (reserve the date water to make the frosting more creamy, if needed.)
    1 tsp. olive oil
    1 T. carob/cacao powder
    dash salt and vanillaDirections: Cream in a personal blender. Put on top of cake.
  • Word of the Day – vi – I saw
  • Tip of the Day – Using water in your gluten-free cake mix, makes it much lighter than milk or milk powder. I’ve been doing it for about 20-30 years!

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!