Clare’s Sweet Potato Cranberry Dog Biscuits

M says, on age spots, ”Make friends with each age spot as it appears. i bought my last one a new blender!”     ”Ha, ha! I need, like seven new blenders,”  i i said.  sure am learning a lot from my friends lately!

Recipe of the Day – Clare’s Sweet Potato Dog Biscuits

Ingredients;

2 c. flour

1- 11/2 c. pumpkin

3/4 c. peanut butter

1/2 c. coconut oil/baking grease

2 eggs

1 tsp. baking soda

1/2 c. dried cranberries, chopped

Directions;

Preheat oven. Lay down parchment paper on a cooking sheet.  Beat the peanut butter with the eggs. Then add the oil and pumpkin. Stir in the baking soda and flour. Press into molds. Bake at 350 degrees F. 15 minutes.

Word of the Day – ni cerca ni lejos  – neither near nor far

Tip of the Day – You could make these with applesauce, if you like. Good for the dog’s digestion! You can eat these, too!

Puffed Rice Bars

I got this bag of puffed brown rice from a gal at the Friday Market, in front of the Juice Factory. Nice to have something different and crunchy in my recipes!


Ingredients;

  • 6 dates (soaked for 10 minutes, pitted and mashed, save the date water)
  • 1/2 c. tahini
  • 1/2 c. almond butter
  • pinch vanilla powder or 1 tsp.vanilla extract
  • 2 T. coconut oil
  • 1/4 c. sunflower seeds
  • 1 c. puffed brown rice 
  • 1/2 tsp. ground cinnamon
  • 1 pinch sea salt
  • 3 heaping T. chocolate pieces or nibs

Directions – Combine everything in your food processor and pulse until you reached the desired consistency. Some people like to see all the little chunks in there. Press into a parchment-paper covered, or oiled brownie pan, and cut into squares. Chill.

Word of the Day – ausencias – absences

Tip of the Day – Add cacao powder if you want them more chocolaty!

 

Orange Mango Lemon Juice

OMG. That’s all I can say. Drink it with a river rushing by. But only if you want euphoria.

Recipe of the Day – Orange Mango Lemon Juice

Ingredients;

juice of 2-3 oranges

juice of a lemon

2 mangoes, peeled and cubes

1/2 c. ice cubes, if desired

Directions; Blend well for 3 to 4 minutes until pureed. Add ice cubes and blend again for a minute. Pour into serving glasses.
Word of the Day – riendo – smiling
Tip of the Day – The mango season is ending. Get ’em while you can!

 

Iranian Sweet Potatoes

I sat down with J on a park bench, waiting for the hiking group to get going. And commented on the troubles one of my children is going through.  She said, and she always does this in the most non-judgemental-way, ”I believe that every single person comes here with their…mess. Their contracts, karma, intricately complexity of mind and things they have to work out. And that every time we interfere, try to push, or help, in gets in the way of their healing. Unless they ask for it and you’re part of that healing. I don’t know how it is for a mother, with her children. It must be tremendously difficult to let them be on their path without wanting for them.”

Recipe of the Day – Iranian Sweet Potatoes

Ingredients

  • 2 large sweet potatoes or yams
  • 2 T. olive oil
  • 1 tsp salt
  • 2 tsp, saffron
  • 1/4 tsp. cayenne pepper
  • Few grinds black pepper
  • 2 T. honey
  • 1 T. rosewater

Directions;

  1. Place a large sheet pan in the oven and heat to 500°F. Scrub the sweet potatoes. Put in a pot of water and boil until tender. Wait until cool, then peel and mash.

  2. Stir in the other ingredients until combined. Mash well.

  3. Serve the potatoes warm, drizzled with olive oil.

    Word of the Day – azafrán – saffron

    Tip of the Day – Farideh says the safflower and rose water open the heart and relieve depression!

 

Jaboticaba (Berry) Cordial

I was standing on the edge of the pool when the owner came over and took the phone out of my hand. ”Put your phone here,” he said, remembering how i’d come into the Molino Tropical, just to retrieve my phone i’d left there the day before. ”And you’ll put your clothes here, Dorothy, in this locker, from now on, and i’ll give you a key.” Then, while swimming, his helper came with a chair, put it near the pool’s edge, and put my towel and goggles on top. What? What is going on today that everyone is taking care of me? After six months of using their pool. See how we need each other? People.

Recipe of the Day – Berry/Jaboticaba Cordial

ingredients;

2 lbs. jaboticaba or other berries

1 c. water

juice of 1 lemon

1 cinnamon stick

4 cardamom pods

1 c. ice cubes

optional – 6 fresh lemon slices and mint leaves

Directions; Simmer  the whole, crushed jaboticaba or other berries in water until the fruit is pulpy about 20 minutes. Add the lemon juice, cinnamon and cardamon pods, then allow to cool.
Strain and add ice, freshly sliced lemon and mint leaves. Chill.

Word of the Day – hechicera – sorceress

Tip of the Day – Berries can ferment pretty quickly, so make and serve the day the guests are coming. Or for yourself on a hot day!
Continue reading “Jaboticaba (Berry) Cordial”

Almond Tahini Sauce

in Iran, New year’s is on the spring equinox. So Farideh invited us to her New year’s party at her gorgeous house and it was fantastic. Farideh says she makes this mix of almond and tahini, because it tastes so much like peanut butter! I made mine into a sauce for roasted vegetables – zucchini and onions and peppers!

Recipe of the Day – Tahini-Almond Sauce

2 T. tahini

4  T. almond butter

juice of 1/2 lemon

1 clove fermented garlic, minced

1/2 c. almond milk

3 drops honey stevia

Directions; Mix the tahini, almond butter, and lemon juice in a small bowl. Slowly add the almond milk and stevia and whisk until smooth.

Word of the Day – equinoccio – equinox

Tip of the Day – Serve over roasted vegetables!

J’s Energy Cookies

The new word being, “up-cycled,” not “re-cycled”. Here are some up-cycled projects my daughter and I make. I started some bowls and owls and boxes, which i am especially happy with to hold my  herbs and teas. Now I don’t have to buy jars! You can type “DIY Paper Projects” in your search engine to see how to make your own.

Recipe of the Day –Energy Cookies

Ingredients:

1/4 c. pinenuts
1 1/4 c. whole almonds, skin on
1/4 c. cashews
1/4 c. slivered almonds
1/2 c. pecans
1/2 c. sunflower seeds
1/2 c. pepitas (Pumpkin seeds)
1/4 c. sesame seeds
1/2 c. flax meal
1 c.  shredded coconut
1/4 c. dates, soaked
1/2 c. coconut oil
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 – 1/2 tsp sea salt or pink Himalayan salt

3 eggs

2 1/4 c. flour of choice

1/2 tsp. baking soda

1/4 c. cacao

optional – cacao nibs, raisins, bananas, strawberries

Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, with the coconut cream into a large bowl.
Melt the coconut oil in a small pan. Add the dates and syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly. Stir in the baking soda, salt, cacao and vanilla.
Drop into cookie shapes onto a lined baking tray and bake for 20 minutes in this altitude.
Remove from oven and let cool. Transfer to a plate.

Word of the Day – reciclado – recycled/upcycled

Tip of the Day – Great snack food for hikes and traveling!

Coconut Cream Pudding

The other day Marli gave me a bottle of olive oil in trade for my organic bananas. And today, almonds for another set! Both were on my grocery list.  I may never have to leave home again to get my groceries!

Recipe of the Day  – Coconut Cream Pudding

ingredients-

1 pkg, gelatin or 1/3 c. agar agar

1/3 c. water

1 c. coconut water or nut/seed milk

1 c. coconut cream

1/4 c. coconut sugar

dash vanilla powder or 1/4 tsp. vanilla extract

pinch salt

options – berries, cacao

Directions:

Soak gelatin or agar agar (seaweed powder) in water for about 5 minutes. in a pot put in the coconut/seed milk and coconut cream, Add the coconut sugar with the vanilla and salt.  Add the sticky gelatin. Turn the heat to medium. When it comes to boil, turn off heat immediately and transfer to a container and let sit.

Word of the Day –aceite de oliva -olive oil

Tip of the Day – You can use chia seeds instead of gelatin or agar agar.

Shea Comfrey-Calendula Butter

My friend, Joy, brought me back Shea butter from the States, woohoo! Just in time to make my healing salve, but this time with Shea butter, the fat that’s extracted from the nuts of the African shea tree. It’s used for all kinds of skin problems, from dry skin, burns, to wrinkles and eczema. i’m combining it here with calendula and comfrey to ease pain and soothe and heal rough, dry skin, as well as lip sores.

Recipe of the Day -Shea Comfrey-Calendula Butter

Ingredients:

1/2 c. cold pressed olive oil

1 ounce dried herbs: 1/2 ounce calendula and 1/2 ounce comfrey

1/2 c. shea butter

1/2 c. coconut oil

1/3 c. beeswax

1/4 c. cacao butter

3 vitamin E capsules (of at least 400 units)

10 drops Essential Oil (lavender, rose, or jasmine, lemon, or your choice)

1 tsp. mica powder, color of choice, to color the salve. (But you don’t need to.)

Cheesecloth to strain herbs

Directions: Place your herbs into an oven safe dish and pour the olive oil in. Stir and bake in the oven at the lowest possible temperature (200 degrees or less) and bake for 3 hours. This is your infused oil. (Or, you can pour olive oil directly over the herbs in a clean jar and let sit for 6 weeks.)

    1. After 3 hours allow the mix to cool slightly but strain through the cheesecloth while it’s still warm. Squeeze out all the oil you can.
    2. Put your mixture in a pot on the stove (a double boiler would be great) and very GENTLY heat the oil mix back up, without burning. Add all the other ingredients, except the essential oils.
    3. Puncture and add your vitamin E capsules (or about 1/2 teaspoon if using liquid E) and then add your beeswax. Stir until it’s completely melted and blended.
    4. Remove from heat and let cool just a minute or two while you add the essential oil  and mica powder – your color. Move to fridge and let cool another hour or until starting to harden around the edges but still somewhat soft.Use a hand mixer to whip for 10 minutes until fluffy.Return to the fridge for 10-15 minutes to set.Then pour into a wide mouth jar or several small jars. As it cools the mixture will become semi-solid and be the perfect consistency.
    5.  Word/Phrase of the Day – erase una vez – once upon a time
    6. Tip of the Day – The combination of shea and cocoa butter with two nourishing oils makes a highly moisturizing combination, but whipping the mix helps it go on smoothly without being oily.

Jacoticaba Crumble

You know, i was humbled when some guests left and I found a $10 bill hidden under a mat on the coffee table. To help me out, you know? And i was wondering which thing I should use it for. And then, one of my old workers asked me on facebook if he could borrow $10 and work it off for me. Which is 3 hours work here! So I said, yes, and he just sanded and lacquered all my wooden shutters and front door. And while it was drying he weeded and dug around with the 28-year old energy that is truly unstoppable. Isn’t it amazing how money moves around. i feel so humbled, then i feel so honored that someone would ask me for help (and he, young soul, has two little kids!) and then so grateful for…just…everything and everyone.

Recipe of the Day – Jaboticaba Crumble

Ingredients;

1 lb. jaboticaba berries

1 lb cherries, blueberries, black or other berries

4 c. GF cake flour

1 T. honey

Topping;

2 T. GF cake flour

3 T. rolled oats

1 T. honey

2 T. Coconut oil

Mix together 1 lb jaboticabas and other berries, if you like with the cake flour and honey. Place into well-greased ramekins.
For the topping, in a separate bowl mix the cake flour, oats (non instant), honey and oil.
Pour topping over the berries and bake for 20 mins at 200°C until golden brown. Serve with a dollop of banana ice cream and jaboticaba syrup.

Jaboticaba Syrup

Halve about 25 berries and simmer with 1 cup of water in a heavy-base pot for 15 minutes.
Add 2 tbsp honey and 2 tsp grated ginger.
Simmer for another 15 minutes and strain.

Word/Phrase of the Day – me sentía humilde – i felt humbled

Tip of the Day – Make your banana ice cream by freezing a cup of frozen, cut bananas and then blending! That’s it!