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!

Lebanese Green Beans (Lubee)

My daughter received these beautiful pheasant feathers as a gift for doing such beautiful photography for a wedding. Can you believe that! Que regalo! What a gift!

Recipe of the Day – Lubee

Ingredients –

  • 2 T. olive oil
  • 3 green onions, minced
  • 2 cloves garlic, minced
  • 1 lb. green beans (fresh or frozen)
  • 1 tsp. cumin
  • 1 tsp. Garam Masala, or cinnamon
  • 2 c. diced tomatoes
  • Salt and pepper to taste

Directions;

Heat the oil in a large saute pan over medium high heat. Add the onion and sauté for 3-4 minutes. Add garlic and continue to sauté for 2 minutes {if you are using meat, it can be added here and sautéed for an addition 4 minutes}.

  1. Add the green beans, spices and tomatoes and mix together. Bring to a boil, then cover and turn the heat down to low. Simmer for 40-45 minutes, or until green beans {and tofu or meat, if using it} are tender, stirring occasionally. Adjust seasonings to taste as well as salt and pepper.
  2. Serve warm over rice or quinoa with a side of pita bread and yogurt.

Word of the Day – pheasant –Faisán

Tip of the Day – You could add mushrooms to the saute mix, and serve with rice, raw crackers, salad pita bread, hummus and nut/seed or plain yogurt.

DIy Curry Paste

THe word, curry, to americans, means the taste of curry powder, but really there are a thousand spices of india you can use to make this curry, which means ‘sauce’ in india.

Recipe of the Day – Curry paste

Ingredients

  • 3 T. coriander seeds
  • 2 T. cumin seeds
  • 1 T. mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp . black peppercorns
  • 1 tsp. turmeric powder
  • 1 tsp cinnamon
  • 1 tsp. paprika
  • 1 or 2 dried chiles, as hot as you want them
  • 1 tsp. salt
  • 1/2 ‘ ginger peeled and finely grated
  • 3 garlic cloves, finely grated
  • 1 T. tomato paste
  • 4 T. white wine or cider vinegar
  • Chili oil or hot chili oil or sweet chili oil to cover the paste for storing

Directions;

Use the wet things first, that release the moisture  – Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Stir in the chili oil.

  1. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.

  2. Add the turmeric, cinnamon, paprika and dried chilies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.

  3. Use immediately, or spoon the paste into a jar, cover with the oil mixture, seal with a lid and store in the fridge for up to a week.

Word of the Day – para moler – to grind

Tip of the Day – A real curry from India is made by grinding the curry, chili and spices in a mortar and pestle. For extra depth of flavor toast the spices in a dry sauce pan or oven. And it matters when you add each spice, what order. So do that. Because you are literally, buildng flavors.

Orange Chili Chocolates

Usually i have one mosquito per season, right? But his year I had to unfurl the mosquito net which hangs from the ceiling. I couldn’t sleep, with the attacks. Look how they just fly right into the net. Can you tell I got sick of mending the little holes? Everywhere there is a stick-um, there’s a hole. And more!

Big mortar and pestle in front of the chocolate store, filled eith cacao beans

Recipe of the Day – Orange Chile Chocolates

Ingredients:
1/4 c. coconut oil or cacao butter, melted
1 /4 c. raw cacao powder/carob
1/4 c. coconut nectar, honey or sweetener of choice

1 tsp. cayenne or chili powder of choice

5 drops essential orange oil

1T. Shredded orange peels
dash of vanilla powder
dash of salt

1 capful olive oil for greasing the molds, unless they’re silicon.

Directions:

Melt all ingredients  gently over a double boiler, and whisk until creamy.
Pour one drop olive oil in each ice cube mold. Spread to cover the  sides.
Pour chocolate in one half of each mold. Place a small orange peel in each one. Cover with chocolate.
Chill/freeze 10 minutes or more.

Word of the Day – picaduras – bites

Tip of the Day – Sliced bananas are wonderful inside each cube. They come put like cadbury eggs!

Burma Ferment8ed Tea Leaf Salad

My daughter is in San Francisco having this life-changing salad, she calls it. The Tea leaf dressing will change your world. Tangy but not over-powering, just super-interesting.

Then she told me this neat story of clean-up and Buddha Shrines. On a corner in Oakland just east of Lake Merritt, At 11th and 19th there used to be a horrible amount of dumping and crime. Someone, Dan Stevenson put a Buddha there, without being even particularly religious, and then people started cleaning up around it, making it a little altar, and now look at it! At first the City rejected it, but the neighborhood wanted it so badly, the City acquiesed!

Burmese Tea Leaf Salad

 

Ingredients

  • 1 c. dried green tea leaves, loosely packed
  • 1 c. kale or cabbage, finely chopped
  • ½ c. finely chopped cilantro, loosely packed
  • ½ c. green onions, finely chopped
  • 1 T. garlic paste
  • 2 T.  finely chopped ginger root
  • 2 green chilies, minced (optional)
  • juice squeezed fresh from one lime
  • generous pinch of salt
  • 3 T. coconut oil
  • 1 head garlic,minced
  • 2 T. sesame seeds, toasted
  • 2 T. roasted peanuts, coarsely chopped
  • ½ cup thin tomato wedges (optional)
  • Final Dressing –
  • 1 T. garlic oil
  • 1 teaspoon Bragg’s aminos or fish sauce
  • fresh lime slices
  • pinch of salt

Directions

Fermenting the Tea Leaves
Pour 4 cups of hot water over the dried tea leaves, stir, and let soak until the leaves have expanded about 10 minutes. Then drain, and discard any tough bits. Squeeze out any remaining liquid from the  leaves.. Do this two more times, then let sit an hour to remove the bitterness. Chop the leaves finely and mix together with the kale, cilantro and greens,  ginger, garlic paste,  salt and  lime. . Cover the dish tightly and allow it to ferment for two days in a dark, cool space. Then place in the fridge.

To serve, set a wide skillet over medium heat. Add the sesame seeds and let them heat, shaking the skillet from time to time to ensure that they aren’t scorching. You will start to smell them toasting after a few minutes. Keep stirring so they don’t scorch, and cook for another minute or two, until they are golden. Transfer to a dinner plate and let cool completely. Next, heat the oil over medium-high heat, add the sliced garlic, reduce the heat to medium and fry until just golden, about 5 minutes. Lift the garlic out of the oil with a slotted utensil and set aside on a plate to crisp up. Save the oil, now flavored with garlic, to use in the final dressing.

Serve the salad unmixed, arranging small piles of all the ingredients on a platter. Toss the fermented tea leaves with the reserved garlic oil, fish sauce, and lime juice .Add a generous pinch of salt, mix again, taste and adjust other seasonings if needed. Place the leaves in a neat pile in the center of the other crunchy mix-ins.

Word of the Day – altar-altar, Buddha -Buda

Tip of the Day – You can add dried shrimp, soaked in water for 10 minutes and drained, if you like.

 

DIY Vanilla Extract

Did you know there are pressure points to wake you up?

Press each one  for at least six minutes:
  • The top of the head.
  • The top of the back of the neck.
  • On the back of the hands (in between the thumb and forefinger)
  • Just below the knees.
  • Bottom of the feet—at the center just below the balls of the feet.

Recipe of the Day – DIY Vanilla Extract

  • Ingredients:

    • 8 oz. Glass Bottle or Jar
    • 7  vanilla beans
    • 1 cup Vodka 70 Proof/35% Alcohol (or you can also use Bourbon, Rum or Brandy; any brand/quality)
      • Directions: Scrape the vanilla beans from the pods, if you need to. Split vanilla beans in half lengthwise, leaving the tip of one end attached. Place into a clean bottle(s). If the vanilla bean is too long for the bottle, cut in half or thirds as needed. Fill the bottle with vodka or bourbon and secure the top to the bottle. Label the bottle and shake vigorously. Store in a cool, dark location for at least a month, shaking once per week. The longer the vanilla extract steeps, the darker and more intense the vanilla flavor and scent.

      Word of the Day – pulsar

      Tip of the Day – This yields 1 cup of homemade vanilla extract – 1 (8-ounce) bottle or 2 (4-ounce) bottles. Try different kinds of vanilla – like Madagascar Vanilla or Ecuadorian Vanilla.

Carrot-Rice-Nut Loaf

My sister says, “Tonight I’m making a variation of that old carrot rice nut loaf we used to make. I’ve added spinach,arugula, and sesame seeds.”

And these flowers in the picture cost $1.50 at Sunday Market. There’s an orchid in there!

Recipe of the Day – Carrot Rice Nut Loaf

Ingredients

  • 2 c. brown rice
  • 2 c. sunflower or almond cheese
  • 3 eggs
  • 1 green onion, chopped
  • 1 c. shredded carrots
  • 1/2 c. oats or gf breadcrumbs
  • 1/2 c. spinach or arugula
  • 1/4 c. walnuts
  • 1/4 c. sunflower seeds
  • 1/4 c. sesame seeds
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. Italian herbs
  • optional – 2 c. spaghetti sauce

Directions:

  1. Combine all into a  greased 9-inch loaf pan.
  2. Bake at 350 degrees 50 to 60 minutes until firm. Let cool in pan 10 minutes. Remove from pan and slice. Serve with heated spaghetti sauce, if desired.

Word of the Day –hoy dia – today during this day/all day

TiP of the Day – Put the cheese and avocado on top, if you want, too!

Pumpkin Seed Snack Bars

Did you know, I didn’t, that women donate their old wedding dresses so that the lace and detail work can be deconstructed and used as appliques on burial baby gowns? These gowns are donated to parents in need who have lost their children. Such a beautiful cycle, to go from marriage to loss. Celebrating your beautiful day to help others who are suffering.Then there’s Menstrual Reusuable Pads for women in third world countries, who miss so many days of school for having to stay home  during their times of the month. Each girl gets two resuable waterproof pads, and two bars of soap and one to three pairs of panties for girls. You can donate any part of this. Based out of Bellingham, WA. is the company that starts these things. My daughter’s mother-in-law got her kits funded byvThrivent and has made 4000 pads already – changing the lives of 2000 girls already. You can apply for a grant through them and they give you $250 in supplies to start out helping others. Pretty. Dang. Cool.
Recipe of the Day – Pumpkin Seed Snack Bars:

Ingredients:

4 c. toasted oats
1/2 c. coconut cream
1/2 c, almonds
1/2 c. pumpkin seeds (pepitas), raw or roasted (150 degrees C for 45 minutes)
1/2 c. dried berries of choice
1/2 c. cacao nibs
1/2 c. shredded coconut
dash salt
Syrup – 1/3 c. Grade B maple syrup, coconut syrup, honey,

OR make your own:

1/2 c. panela or brown sugar or stevia leaves
1/4 c. honey
1 T. coconut oil
1/4 tsp. salt
Directions:
Lightly oil a 13×9″ pan with coconut oil. In a large bowl, combing the oats, coconut cream, nuts and berries. Set aside.
For the syrup – Use Maple syrup, or, In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until oil is melted and sugar is dissolved. Pour over oat/nut mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Word of the Day – angeles – angels
Tip of the Day – You could do this with Cheerios or any other cereal for a great snack mix!

Jessica’s Uvilla Berry Sauce

Jessica gave me her recipe, as we were sitting down together at the Gourmet Dinner. Uvillas are SO good! So what a great idea to make them into a sauce.

 Recipe of the Day – Jessica’s Uvilla Berry Sauce

Ingredients:

1 c. uvillas, cranberries or Mora berries

1 tsp. cardamom

1 T. chia seeds

1/2 tsp. cinnamon

Directions:

Combine all ingredients in a blender or food processor. Let sit in the fridge until the chia seeds have made it thick.

Word of the Day – sentado – seated
Tip of the Day – Add a little sweetening, if you like. Honey goes really good with uvillas.

 

Fermented Roasted Garlic Spread

Beautiful, beautiful life. Can you believe that my cat, Paco, who disappeared 1 1/2 years ago, just walked by my kitchen window! So casually, as if he hadn’t been gone all this time. Crazy, huh? It didn’t look like he wanted to stay, and he looked pretty darn good! So I guess I will not worry, but be happy he’s safe and not poisoned or something!

Recipe of the Day – Fermented Roasted Garlic Spread

Ingredients:

  • 4 heads fermented garlic (See recipe on this blog by typing “Fermented Garlic” in the search engine on this first page
  • 3 tsp. olive or coconut oil
  • dash salt and pepper to taste
  • 12 tsp. fresh herbs, minced ( I like rosemary)
Directions
  1. Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
  2. Roast in 375°F oven about 45-50 minutes until soft and golden.
  3. Squeeze the meat out of the skins. Season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.

Word of the Day – asado – roasted

Tip of the Day – Use on gluten-free bread or toast, roasted vegetable like asparagus, peppers; put in hummus, yum!