Oatmeal Yucca Bread

Here’s what my famous Neurologist brother says about the herniated disc: “Swimming is ideal for a herniated disc, Dot. Start with waist-deep wading 15 minutes, three times a week. Then progress to either holding on to the side of the pool or kickboard and kicking. If you can get up to freestyle swimming, you should be in good shape. Advil is far safer than other meds.”

The non-impact element combined with the exercise and blood flow will do wonders. Just be careful not to over fatigue the muscle groups. Maintain an easy adaptive stage. 

D- Okay! I will do exactly you as you say.

is it true that it can actually start healing, Pat?

P -Absolutely……just slowly…..

Recipe of the Day – Oat Yucca Bread

Ingredients:

  • 2 c. yucca flour
  • 1 c. Oats
  • 1 egg
  • 1/2 c. Water, rice water ir potato water from cooking your rice or potatoes
  • 1/4 c. Coconut crystals or sweetenr of choice
  • 3/4 c rolled oats
  • tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg

Preparation:

Preheat oven to 350° F (175° C). Mix dry ingredients. Then make a well in the batter and add the egg and water.Pour the batter into a nonstick baking pan (I used a non-stick 8-inch cake pan). Spread the batter out evenly  Bake for 30 minutes. Allow the bread to cool before removing from pan.

Note: I placed the bread in the oven under the broiler for a few minutes before serving the next morning to warm the bread.

Word of the Day – yucca – cassava

Tip of the Day – Okay, Vilcabambans, there is yucca flour in Jesus and Nancy’s store, right now!

 

 

Clare’s Midnight Pumpkin Cream Cheese Sandwich

Clare says, “19 min. exactly in a 13″x 9″ glass pan. Parchment paper down, ’cause you’re gonna flip it out and cut it half, then stack the two halves on top of each other. Frost the bottom one. Put the next one on top. Frost that one, then put sprinkles. The easiest cake recipe I’ve ever made in my life.”

I creamed the eggs, sugar and pumpkin together first. Then added 1/2 tsp. vanilla to the cake recipe. Added a dash of cardamom, too.  I used “Apple Pie Spice,” instead of cinnamon, and was out of baking soda, so I used 4 tsp. baking powder instead , (which is 4x weaker than baking soda.) I was out of cinnamon because I’d used it as an anti-fungal to keep fungus gnats (a.k.a. fruit flies) away from my plants. This is all true.”

This is how Adam gets his midnight snacks. It was too hot to cook during the day, so we didn’t turn on the oven ’til 11:30 p.m. It was supposed to be a pumpkin roll, but I realized halfway through I don’t have a pumpkin roll pan.    This is how Adam gets fed.”

Recipe of the Day-Pumpkin Roll

Ingredients:

3 eggs

2/3 c. Pumpkin

1 c. Sugar

1 tsp. Baking soda

1/2 tsp. Cinnamon

Dash cardamom

1/2 tsp. Vanilla

3 c. Flour

Bake this at 375 dgrees for 19 minutes in Montana.

Filling:

3 T. Butter

8 ou. Cream Cheese

3/4 tsp. Vanilla

I c. Sugar

Directions: Line a cake roll pan or other with parchment paper and follow directions abovd.

Word of the Day – Preocupada – worry

Tip of the Day – The batter looks super liquidy. But it’s okay. Don’t worry about it at all.

 

Tomato Onion Bread

Pieter, used to be the Wheatgrass Man in Vilcabamba, Ecuador, shows how to make Wheatgrass Bread, in the manner of the Essenes, and Ann Wigmore, in Vilcabamba, Ecuador, at the home of Matt Monarch and Angela Stokes-Monarch.

Recipe of the Day –  Tomato Onion Bread

Ingredients:

2 c. spring wheatberries

1 c. fresh basil

1 c. chopped tomatoes

1 chopped onion

1 squash, seeded, peeled and cubed

1/2 tsp. pepper

1 c. ground flax seeds

options: 1 c. kamut or rye berries, instead of the wheatberries

Directions:

Soak  wheatberries for one day. Drain. Rinse twice a day or 2 – 3 days, depending on how long you want the sprouts. Grind in your Omega Juicer or Greenstar Juicer with: basil, tomatoes, onions, squash, pepper, ground flax seeds Spread on dehydrator sheets and dehydrate for 20 hours at 105 degrees. Flip over after the first 10 hours. You can also use rye or kamut berries, sprouted, instead of wheatberries.

Word of the Day – cebolla roja – red onion

Tip of the Day – Some people think they can’t eat wheatberries, if they’re allergic to wheat. But they often find that sprouted they are able to!

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

Ingredients:

  • 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.

Six-Banana Gluten-Free Banana Bread

No room in the freezer. Got plenty of dried bananas. What do I do with about twenty ripe bananas?

Recipe of the Day – 6-Banana-nana Bread

Ingredients:

1/4 c. coconut oil, melted
2 T. flax soaked in 6 T. water, or 2 large eggs
1/3 c. honey or other sweetener
1/4 c. almond yogurt or sour cream
1 pinch vanilla powder or 2 tsp. vanilla extract
6 medium/large very ripe bananas, squeezed in the peel
2 1/4 c. oats
1 1/2 tsp. baking soda
1 tsp cinnamon
pinch salt, optional and to taste

options: shredded coconut, cacao nibs

Directions:

  1. Preheat oven to 350F. Oil and and flour the pan; set aside.
  2. Add the eggs, sugars, almond yogurt or sour cream, vanilla, and whisk to combine.
  3. Squash the bananas in your hand, before you peel them. Add the bananas and stir well.
  4. Add the flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don’t overmix or bread will be tougher.
  5. Bake 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is golden, and the center is set, and a toothpick inserted in the center comes out clean.. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and ovens
  6. Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing. Serve plain, or with peanut butter, jam, or your favorite spread.
  7. Word of the Day – abundancia – abundance

Tip of the Day – Banana bread makes good french toast!

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Sprouted Rye Essene Bread

My sister’s son and his wife just had a baby, wow! Can you believe, that’s the first grandbaby in our family? There were eleven of us, seven boys and four girls, and this is the first grand-baby, Sophia Marie. Isn’t she beautifu! She looks like she just came down from the Divine.

Recipe of rhe Day – Essene Bread

Ingredients:

3 1/2 c. rye berries, soaked 8-12 hours, rinsed,then sprouted for one day

2 c. sunflower seeds

2  1/2 tsp.. ground caraway seeds

2 1/2 tsp. ground dill

2 tsp. herbs (I like thyme and marjoram)

1 tsp. salt

Directions: Soak the rye and sunflower seeds overnight. Drain and let sit until they sprout little tails, about one day. Put all ingredients in a food processor and blend until it forms a ball. Or you can mix by hand. Form into loaves the size you desire, 2 medium or 4 small. Put on an oiled baking sheet or dehydrator tray. Dehydrate at 105 degrees for at least 6 hours, if you like it chewy, or up to 16 for drier, crusty bread. Or you can bake in your oven for 39 minutes at 350 degrees f., 180 c.

Word of the Day – hero – héroe

Tip of the Day – Fight for your health!

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Walnut Beet Rolls

I came out through the dark living room, but my eye was attracted to a strange figure on Tiko’s straw mat. “What is that? A little dog toy?” Foolishly, I reached out to touch it in the dark, then quickly drew my hand away. “Feathers, aagh!” Either a big bird had come in and hit the wall or window,  or Tiko had killed it and brought it in to show me. His neck was broken, poor thing. He wa sso beautiful, and unmarred, What do you think?

Recipe of the Day – Walnut Beet Rolls

Ingredients:

  • 2 1/4 c. flour, gluten-free
  • 2 tsp. yeast
  • 2 tsp coconut sugar
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 T. coconut oil
  • 1 c.  almost hot water
  • 1 c. beetroot
  • 2 T. walnuts

Directions:

In a large bowl tip the flour, make a well in the center, and add the dried yeast, salt, sugar and olive oil.

Pour in the water and the chopped beetroot and knead by hand for 10 minutes. Set aside in a non-drafty place to rise for around an hour or more until doubled in size.

Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the walnuts  and cinnamon over the surface and knead the walnuts into the dough. Cut the dough into 12 pieces, and knead into 12 bread roll shapes.

Transfer the bread rolls to a baking sheet and set aside for 20 minutes to rise for a second time. Preheat the oven to 220°C / 425°F .

Once the bread has finished its second rise, cook in a hot oven for around 25 minutes. The bread rolls are done when they sound slightly hollow when tapped on the base. Serve warm with honey or  butter.

Word of the Day – pajarito – small bird

Tip of the Day – Beets make things sweet! Don’t be afraid to use them in recipes.

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Lorraine’s Gluten-Free Cinnamon Raisin Bread

My beautiful sister-in-law, Lorraine, sent my brother here to travel with this beautiful gluten-free cinnamon raisin bread! That was so smart as traveling through Ecuador you will get served only white bread with cheese in the middle. I really love it with peanut butter and strawberries!

Recipe of the Day – Gluten-free Raisin Bread

Ingredients:

16 oz Greek yogurt (D- I would do it with almond or sunflower yogurt)
32 oz (4 c. oats)
2 tsp. baking powder
1 tsp. baking soda.
I put a ton of cinnamon in
As many raisins as Martin likes
Directions: Preheat oven to 350 degrees F. Grease an 8-inch loaf pan. Mix all ingredients together and stir in raisins. Pour batter into pan.
Bake 50 mins. @ 350 degrees F. 😊
Thanks, Lorraine, it’s SO delicious!
Word of the Day – pasas – raisins
Tip of the Day – Maybe add walnuts or cacao nibs. But it sure doesn’t need it! Great travel bread!
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Adam’s Monkey Bread

I posted my daughter’s boyfriend’s Kahlua at Christmas, and here’s he monkey’s Monkey Bread!

Recipe of the Day – Monkey Bread

Ingredients:

1 container or batch biscuits

1/2 c. Sugar

1 tsp. Cinnamon

1/4 tsp. Nutmeg

dash salt

1 c. Brown sugar

1 1/2 c. Butter

The recipe is that you make a quick, super buttery biscuit batter ( or buy the easy refrigerated pull apart biscuits) Cut each biscuit into quarters. In a large cooking bag you add a half cup white sugar, 1 teaspoons of cinnamon, 1/4 tsp nutmeg, dash salt. Throwing all of your biscuits and coat thoroughly. Add your fully coated quarters to your pre-greased Bundt pan. Next take one cup packed brown sugar and add it to a small sauce pan with one and a half cups butter. Dissolve brown sugar thoroughly and then pour over the top of your biscuit quarters. Bake at 350°F for 35 minutes.

Word of the Day – novio – boyfriend

Tip of the Day – Go ahead and have some comfort food when you need it.

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Clare’s Soft Cheese Bread

My daughter told me a great secret to making bread. Cook potatoes, and use the  water from the potatoes as your liquid to activate the yeast. Reminds me of my mom’s beautiful potato bread from mashed potatoes.

Soft cheese breadRecipe of the Day – Soft Cheese Bread
Ingredients:

6 1/2 c. unbleached bread flour

2 tsp. fine salt

2 1/2 T. sugar

2 1/2 T.  agave nectar

1 c. lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
1 c. plus 2 T.. lukewarm buttermilk or milk
1 1/2 T. instant yeast
1/4 c. melted, unsalted butter or vegetable oil

Filling:
2 c. shredded, sharp cheddar cheese
1/4 c. minced herbs (parsley and chives are good choices)

Parmesan, Garlic and Herb :
1 1/2 c. freshly grated Parmesan
1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
1/4 c . minced herbs (parsley works well)
1/4 c. butter, at room temperature
Directions:
In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar together.
In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
Transfer the dough to a lightly floured surface and knead for 5-10 minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes)
Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
For the Parmesan, Garlic and Herb Bread: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
Grease two 8-inch by 4-inch loaf pans and set aside.
Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cut sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° F. internal temperature in the centre. Test it after 45 minutes, and if its not up to 285 degrees F., give it another ten minutes. Crucial.
Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

Word of the Day –pizca- pinch

Tip of the Day –That was  a lot of words, but actually fun to make! Worth trying!

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