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

Ingredients:

4 c. dried stevia leaves

Directions:

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!

 

Gluten-Free Cherry Crumble

Oh my gosh, I was sweating about my electric bike tires. They’re getting so bald, and no shop here or Cuenca or Loja had them. Well, My friends told me about this new store in Quito – Electrobikes. And they sent me the tires already, for only $12 shipping !!!! Holy schmoly. I am so happy. They said it would take 3 working days but it actually took 5. Not bad!

Recipe of the Day – GF Cherry Crumble

Ingredients

  • 5 c. chopped, pitted cherries
  • 1/4 c. honey
  • 2 T chia seeds

 Topping

  • 1 c. oat flour
  • 1/2 c. rolled oats
  • 1/3 c. coconut sugar, panela or stevia
  • 1/4 tsp cinnamon
  • pinch of sea salt
  • 1/4 c. coconut oil, hardened
 Directions:
  1. Preheat oven to 375 degrees F.
  2. In a large bowl combine cherries, honey and chia
  3. Add to a large baking dish or skillet
  4. In a separate bowl combine oat flour, rolled oats,  sugar, cinnamon and salt.
  5. Add in coconut oil and using hands combine to form a crumbly “pea-like” consistency.
  6. Sprinkle crumble on top of cherries, coating the entire top.
  7. Bake for 45 mins or until top has browned slightly.
  8. Serve warm.

Word of the Day – llantas calvas

Tip of the Day – Serve with banana ice cream.

Mary’s Mac and Cheeze

I happily used some of my yoga money to get a headlamp, for when I ride my bike in the dark. Did you know what the red light is for? Say the headlamp people, “Red lights are used in photography dark rooms, military bunkers, submarines, and anywhere you might find yourself working in the dark. It gives you light to see by, while at the same time keeping your eyes adjusted for the dark.” Cool, huh!

Recipe of the Day – M’s Mac n’ Cheeze

Cook and drain a 14 oz. bag of whole grain noodles

Blend:

1 cup of soaked and drained cashew pieces

1/2 cooked large sweet potato

1/2 onion 

About 3/4 cup unsweetened almond milk

1/2 cup nutritional yeast

2 tsp minced garlic

1/2 tsp nutmeg

1/8 tsp salt

Pepper

Sprinkle of red chili pepper flakes 

Combine blended mixture in large bowl with desired amount of:

Diced cilantro fresh

Chopped spinach

Chopped broccoli

Add noodles to bowl and mix well. 

Bake at 400 for about 10 minutes till hot through. 

Word of the Day – lampara – lamp

Tip of the Day – Use zucchini noodles for a gluten-free option.m says, “Cashew sauce by itself seems bland. You won’t taste half a sweet potato. It turned out good. And tastes kind of like Mac and cheese though it’s been a long time since I had any.”

Mary Delaney

 

M’s Zucchini Pasta with Mushroom Tomato Sauce

Every night at dusk, just when it turns too dark to see, I hear an ear-piercing shriek from a bird outside. He comes just in front of the window, then to the side of the house, then farther out, always in the same pattern. Even when my daughter was here, I would say, “What in the heck is that!” as it did it’s nightly call. And you know what it is, according to the Peterson Guide to Field Sounds, and the recording at the Macaulay Library? A Great Horned Owl! Wow! Okay, I will complain about the high pitch no further. But I have my flashlight near the door, ready to catch it in my sights. It’s supposed to call on a regular basis at least through December and january. Perfect!

Recipe of the Day – Zucchini Pasta with Mushroom-Tomato Sauce

Cabbage Rolls

When I want to feel rich, and it may sound silly, but I go through my sock bag. Seriously! My daughter bought me so many new athletic socks, I feel rich!

Recipe of the Day – Cabbage Rolls

Ingredients:

Directions:

Boil cabbage leaves in a pot of water for 2 minutes; drain.

  1. In large bowl, combine 1 cup cooked rice, flax or eggs and spices.Place mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  2. In a small bowl, mix together tomato sauce, sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  3. Cover, and cook on Low 8 to 9 hours.

Word of the Day – calcetines – socks

Tip of the Day – Count your socks, count your blessings!

Gluten-free Poppy Seed Cake

I had some endearing Korean artists as guests in the casita. They grow poppy fields in Korea! I introduced them to another Korean-speaker here, and everyone was happy. The last night they were staring in the darkness at a big frog, and then at the fireflies and trying to get a good picture on their phones, laughing so hard as each time they took a picture, a group appeared in  another area. They said at their farm in Korea, when they were young, there used to be hundreds, like at my house, but now…only two or three.

Recipe of the Day – Poppy Seed Cake

Ingredients:

1 c. apple sauce

3 c. dehydrated almond pulp or ground almonds or almond meal

1/4 c. poppy seeds, finely ground

3/4 c. coconut nectar or honey

dash vanilla powder or 1 tsp. extract

1 large lemon, juiced

2 tsp.  lemon zest

2 T chia or  psyllium husks

1/2 tsp. sea salt

1/3 c.poppy seeds (and a bit more for garnish)

Directions:

  1. Place all ingredients in food processor and blend until everything is finely chopped and moving freely.
  2. Press one half of the mixture in the bottom of a spring form pan, smoothing edges and evening the sides as much as possible.
  3. Reserve the rest for later.

Orange Coconut Frosting

  • 2 c. cashews
  • 1 1/2 whole oranges (seeds removed)
  • 3 or 4 T.  coconut butter
  • dash vanilla powder or 1/2 tsp. vanilla extract
  • 1/2 c. coconut nectar or honey
  • 3-4 T. almond/coconut milk or water
  • Pinch sea salt

Directions:

  1. Place all ingredients in a high-power blender or food processor and process until smooth.
  2. Frost bottom layer of cake and allow to freeze for 4-6 hours.
  3. Top with remaining cake mixture and gently press, again smoothing edges and evening the sides.
  4. Return to freezer for an additional 2 hours.
  5. Remove from spring form pan and frost either top or sides or both with remaining frosting.

Word of the Day – amapola – poppy

Tip of the Day –Add a layer of berries to this cake, if you like, yum!

Mini Chocolate Candies

My daughter, Rachel, called me on New Year’s. “What’cha doing, Mom?”  “Oh…let’s see…sharpening a machete, getting rid of a rat Tiko killed, patching some plaster, lighting a fire….same as you, probably.” “What! Ha ha, I don’t think so!” she said.

Recipe of the Day – Mini Chocolate Candies

Ingredients:

2 T. raw cacao butter, shredded and melted with

2 T. raw honey

2 T. raw coconut oil

1/4 c. raw cacao powder

1 tsp. vanilla or vanilla powder

dash cayenne pepper

Directions:

Melt  ingredients in a dehydrator or double boiler.While its melting, set a mini cupcake paper in each cuocake tin, or grease with coconut oil. Fill just the bottom of each with your liquid chocolate. Chill or freeze for 10 minutes. Add goji berries, raisins, nuts or bananas! Chill or freeze for 10 minutes.

Word/Phrase of the Day – Se nota en su cara – It’s written on your face

Tip of the Day – The big tip for home-made chocolate is to stir and stir until creamy and shiny. Make it a meditation

DIY Face Scrub

My daughter left me some great, store-bought face scrub, and after using it and seeing my glowing, healthy skin, I was reminded I could make my own. Here’s one recipe:

Recipe of the Day – DIY Face Scrub

  • 1 tsp organic panela or raw cane sugar (something that will fill your face with vitamins and minerals)
  • 2-3  drops aloe vera or water
  • 1 – 2 drops your choice essential oil

Directions:

Combine all ingredients in a small bowl. Gently rub into clean face, and neck,avoiding the eyes. Rinse with cool water, and pat dry.

Word of the Day – cara – face

Tip of the Day – Us 2-3x a week. A friend told me one cause of wrinkles is the accumlation of particles, make-up, etc….

Vegan Tomato Soup

Okay, Tiko has a new friend, and they love other. Already the first day they slept together like old friends! Meet Lucas

Recip of the Day –  Vegan Tomato Soup

Blend:

5 ripe tomatoes

1/2 onion

1/2 block tofu

1/2 cup oatmeal

1/2 box veg broth

About 1/8 cup Marsala cooking wine

1 tsp minced garlic

Add blenders mixture to soup pot. 

Add: 

Remaining half box broth

1 can drained pinto beans

1 can drained chickpeas

1 bag roasted peppers and onions

1 box sliced mushrooms 

Chopped broccoli

Chopped spinach

Diced cilantro 

Diced green onions

About a dozen chopped baby carrots

Word of the Day – inventar – to invent

Tip of the Day – M says, “I made this up. it urned out good. I think I even remembered all the ingredients. Oh – the other half box of tofu I drained and put in the freezer and then crumbled and threw it in the pot. Freezing it first is supposed to give it a meaty texture.”

Chocolate Peppermint Truffles

I’m so taken care of that I know every bit of money coming my way is for something I don’t know about yet. Even just to have fun.  Like this typical story that happens to me all the time. I got $105 for a series of classes, right? Exactly the amount of bill money I need for the month. EXACTLY. Right? But then I noticed the Raw Food World, my boss, had Bragg’s Amino Acids for sale, difficult to get here. So I said, “Don’t overthink it. You need it, and it will work out with the money.” At which point the boss-lady came out and whispered they were giving me a $25 bonus. What?!!! Wow. Wait a minute…that’s $13 more than I need. Knowing the Universe provides whatever was in store for me, I asked…”What’ s the other $13 for?” Then, on the way home on my bike, it came to my mind. “Wait, it’s January. What do you pay for in January? My taxes! And how much are they? $13.09.”                                                                             Yeah. I can find the nine cents.

Recipe of the Day – Chocolate Peppermint Truffles

Ingredients:

3 T sweetener ((honey is preferred because of its texture and taste)

3 T almond butter or 1 c. soaked nuts

1 heaping T cacao powder or 3 T carob powder

3 tsp. coconut oil or Cacao bliss/butter

3 drops peppermint extract

dash of cinnamon

sprinkle of cacao nibs

Directions:

Mix, in a bowl all the ingredients.  Form into balls and chill, or eat right away to quench your chocolate craving!

Word of the Day – gastar – to spend

Tip of the Day – You can also roll in coconut, -add vanilla instead of peppermint -add bee pollen -add hemp seed -add orange oil instead of peppermint This is it! I mean, the rich dessert you’ve been craving!