Sunflower Seed Butter

Sunflower Seed Butter isn’t that pretty to look at, but it sure tastes good! Oh my gosh, I can’t stop eating it!

Recipe of the Day – Sunflower Seed Butter

Ingredients:

  • 2 c. raw sunflower seeds (if roasted. as your heart desires)
  • 1/4 tsp sea salt (more or less to taste)
  • 1/4 c.  chia seeds
  • 1/4 c. caraway seeds
  • 1/4 c. coconut crystals
  • 1 pinch stevia powder
  • 1 T. flax seeds
  • optional: 1-2 tsp coconut sugar or stevia to sweeten, pumpkin or hemp seeds

Directions

  1. If you want to roast the sunflower seeds, preheat oven to 350 degrees F (176 C) and spread the seeds on a baking sheet.
  2. Roast for 10-15 minutes, stirring/turning the pan occasionally, until light golden.
  3. Add the sunflower seeds to a food processor (or high speed blender) and blend until a butter forms, scraping down sides as needed. It took about 15 minutes in my food processor, turning off every few minutes so it wouldn’t overheat. But yours might work better!
  4. Add salt, chia seeds and flax flax seed,and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt, and sweeteners.
  5. So good on cornbread, waffles, gf toast, bananas, you name it!
  6. Word of the Day – mantequilla – butter
  7. Tip of the Day – Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
© clare parsons photography

Using the Omega Juicer for Ice Cream and Nut Butter

When do I pick my cacao pods, do you ask? When you tap them and they sound hollow! You gotta be careful not to cut off the buds from the trunk, as they will grow new cacao pods, cool!

Recipes of the Day –  A How-To Video on Using the Omega Juicer for Ice Cream and Nut Butter

Word of the Day – maquina – machine

Tip of the Day – Have banana ice cream instead of the regular dairy. It’s so good!

Peanut Butter Date Truffles

Look at what local women here are doing:You are invited to participate in providing food and encouragement for  Extremely Poor Families. Dr. Sonia Romero and Sheri Yohe are leading a community outreach to extremely poor families.  We will help 10 families in Vilcabamba, 10 families in Malacatos and 10 families in a pueblo close to Sheri’s home called Chinguilamac.

Dr. Sonia will locate the extremely poor families in Vilcabamba and Malacatos and Sheri will locate the families in Chinguilamaca. *If you know of a family in extreme need in these areas please contact Sonia at Jardin Escondido or Sheri, sheriyohe@gmail.com

  • Please bring all monetary donations to Dr Sonia at Jardin Escondido by November 28Sonia and her husband Marco will purchase bulk food supplies on Thursday November 30.
  • Please bring all food staples (non-perishables) to Jardin Escondido by December 2nd
  • Come and help fill the food baskets on December 2nd at Jardin Escondido, from 2:00 pm – 4:00.
  • Join us: Saturday, December 9, 2:00 pm – meet at Jardin Escondido – deliver baskets to 10 homes in Malacatos
  • Join us: Sunday, December 102:00 pm – meet at Jardin Escondido –   deliver baskets to 10 homes in Chinguilamaca (50 minutes from Vilcabamba)
  • Join us: Saturday, December 162:00 pm – meet at Jardin Escondido –   deliver baskets to 10 homes in Vilcabamba
Needed: 
Cars/drivers – willing to transport people and food baskets
Musicions – Sheri and Sonia play guitar – Song sheets will include guitar chords. More musicians to sing or play an instrument – WELCOME!
Advertise this event. Please help us spread the word and join us.
Saturday, December 2, 2:00 – 4:00 pm assemble the baskets at Jardin Escondido – practice our songs
Sabbath, December 9, 2:00 – 5:00 pm take baskets to 10 families in Malacatos
Sunday, December 10, 2:00 – 5:00 pm take baskets to 10 families in Chinguilamaca
Saturday, December 16, 2:00 – 5:00 pm take baskets to 10 families in Vilcabamba
 
At each home:
Hand out;
·      Basket of food staples 
·      Coloring pages and color pencils to each child
·      Sing a Christmas Hymn of encouragement
·      Pray for the families needs
Follow-up for these 30 families will take place once every 3 months. Example: We plan to re-visit the same 10 families in Malacatos one Saturday in January, the same 10 families in Vilcabamba one Saturday in February, and the same 10 families in Chinguilamaca one Saturday in March and continue to re-visit these families once every three months throughout the year to bring encouragement, sing with them, pray for them and bring food staples. Our goal is to enable and encourage – not to make them dependent but to express compassion and love. Not just once a year.
 
Please help us.
Recipe of the Day – Peanut Butter Date Truffles
Ingredients:
  • 19. soaked dates, pitted. Save the date water for additional liquid
  • 2-3 T. raw cacao or carob powder
  • 3 T.  Peanut Butter
  • 1/4 c. oats to roll or add to the mix
  • pinch salt
  • options: 2 tablespoons chopped nuts, 1 teaspoon vanilla essence, sea salt to taste, shredded coconut, berries, cacao nibs

Directions:

Directions:

  1.  In a large bowl, mix together the first 4 ingredients until they form a large ball.
  2. Add salt to taste and stir in the cereal.
  3. Shape into small balls (I made about 16).
  4. Place balls in the freezer for around 6-8 minutes until mostly firm.

Word of the Day – pobreza -poverty

Tip of the Day – Share and you’ll feel so much better. It will lighten your heart.

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Peanut Butter Vinaigrette

My sister, M uses this on her Kale chips, wow! It would also be great on brown rice with veggies, or zucchini noodles!

Recipe of the Day – Peanut Butter Vinaigrette

This sauce is so yummy, you’re gonna want to eat it on everything!
My sister and her niece’s invention!

Ingredients:

  • Juice of one lemon or lime
  • 3 T. rice vinegar
  • 2 T. Bragg’s aminos, soy sauce or fish sauce
  • 1 T. water
  • 1 T. sesame oil
  • 2 T. peanut butter
  • 1 T. coconut crystals or sweetener of choice
  • 1 tsp. ginger
  • 1 tsp. powdered or minced garlic
  • cayenne or red pepper to taste
  • Directions: Whisk all  ingredients in a bowl until well-mixed. Pour over your salad, rice or kale chips!
  • Word of the Day – invención – invention

Tip of the Day – Use almond butter, or cashew, for variations, yum!

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M’s Peanut Butter Kale Chips

Our little town of Vilcabamba -Sometimes it feels like we live here like it’s one home. Like, when you go home, you feel like you’re just going to a different room of the house. “I’m gonna go to my room now,” I often feel like saying when I’m in town.

Mary DelaneyRecipe of the Day – Peanut Butter Kale Chips

M – I was trying to come up with kale chips so we can get more greens and we love these.

Ingredients:

1 Tbsp peanut butter

1/8 cup peanut vinaigrette

1/8 cup water

1 Tbsp Garlic Parma (this is ground sunflower seeds with chipotle, salt and garlic so leave out or substitute garlic powder if you want; it’s really about the peanut butter!)

4 drops olive oil

1 bunche Kale

Directions:  Wash and strip the kale from the stem. Make a paste of the other ingredients and massage the leaves with the paste. Cook at 300 degrees for about 10 minutes.  Toss and cook another 5 or 10 minutes till dry.  Eat while warm!

We totally made this one up – but it works!

Word of the Day – al revés/ boca abajo – upside down

Tip of the Day – M says, “I’ve only seen this peanut butter vinaigrette in Trader Joe’s refrigerated section.  Try regular vinaigrette and increase the peanut butter to taste. D- You could also dehydrate these at 105 degrees for 24 hours or until crispy.

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Peanut Butter Chocolate Oat Bars

Yesterday a whole family i did reiki for came over to visit.My idea, before they head back to Canada. I was so happy to have them, I made chia puddings, tangerine apple juice, green shots, lemongrass  tea, coffee and the oat bars I used to make for my kids. And what do you think they liked the best? The oat bars.

Recipe of the Day – Oat Bars

Ingredients:

4 c. oats

1/2 c. honey

1/4 c. coconut crystals

dash salt

1 pinch vanilla powder of 1/2 tsp. vanilla

 

Topping:

1 c. peanut or almond butter

1 c. chocolate pieces

Directions:

Stir the first five ingredients together, and press into an oiled, 9 x 13″ cake pan.You can bake these at 350 degrees F for 20 minutes, or dehydrate them in the dehydrator at 105 degrees for 4 hours. Melt the nut butter and chocolate and pour over all. Chill. But they’re awfully good warm!

Word of the Day – fiesta – party

Tip of the Day – Deydrated these get a little dry. So I serve them as granola with tea or coconut milk on top!

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Green Dream Smoothie

I wish I could whistle. I would whistle for Tiko and whistle for the taxi drivers!

Recipe of the Day – Green Dream Smoothie

Ingredients:

1/2 avocado

handful kale

handful spinach

1 mango, peeled and cut

1 T. peanut butter

1 c. coconut milk

Directions: Blend.

Word of the Day – easiness=Facilidad

Tip of the Day – You can project your voice to get a taxi driver. Nod your head, wave. It all works unless they’re not looking!

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Peanut Salsa


Toto and Tiko spotted a forest crab today. They got real close and he looked them right in the eyes. I warned the dogs to keep back or they’d have his claws attached to their nose. And they did! He looked pretty much like this, but darker brown and red. He was as big as my hand, right in the forest outside my front gate. And no fear.

Recipe of the Day – Peanut Aji

Ingredients:

6 tomates de arbol

3 T. peanut butter

2 T. parsley

2 T. mint

Juice of one lime
2 T. extra-virgin olive oil

Coarse salt (kosher or sea)
Directions: Bring a pot of water to a boil and drop in the tomatoes. Turn off the water and let sit for five minutes. Remove the tomatoes with a slotted spoon and let cool. Peel. Place the tomatoes, peanut butter, and 1/2 cup of water in a blender and puree until smooth. Blend in the parlsey and mint, running the blender in short bursts.

Heat the olive oil in a saucepan over medium-low heat and add the puree. Cool, stirring often, until the sauce is thick and creamy, 5 to 8 minutes. Lower the heat and simmer gently. Add the lime juice, and season the sauce with salt to taste. the sauce warm. Let cool and chill, for up to 3 days.

Word of the Day – salsa – sauce

Tip of the Day – Tey these other Latin American salsas : Pebre
Chimichurri
Llajua
Molho à Campanha

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Raw Butterfinger Bites

I love my life. This moment, everything is so beautiful. I love my house, and the sun, and the breeze moving the curtains. I love my enemies, and I love you. i love everyone! In this moment.

Recipe of the Day – Raw Butterfingers

Ingredients:

1/3 c. almond butter (or peanut butter)
1/3 c. coconut oil
1/3 c. coconut nectar, agave nectar, honey or other raw sweetener
1 T. yacon syrup
1 T. coconut crystals or raw sugar
1 tsp. flax soaked in 1 T.water for 10 minutes
dash salt.

Directions: Oil an ice cube tray with olive oil. Stir together all the ingredients in a bowl Pour in the batter and freeze for 10 minutes. Go around each cube with a knife to make a space for the chocolate
syrup.

Chocolate syrup – melt in a double boiler:
1/3 c. cacao butter or coconut oil
1/3 c. honey
1 T. cacao powder or carob powder, or a mixture
dash salt

Directions:Pour over butterfinger bites and freeze again. Separate each candy with a knife.
Word of the Day – me encanta – I love (for food, objects)

Tip of the Day – Be grateful as much as possible, out loud. Even if others are thinking you are corny or something, Doesn’t matter. It opens your heart.

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Mango Chocolates

i met my old maestro in town, the one who built the house. I never see him in town. He lives out here with his 95-year old mother, in  a little house over the Chaupi/Cucanama bridge. Anyway, he reminded me to clean my rain gutters, very important with all the old trees overhead and the rain. And I did! I’m so proud of myself, and happy, as there was this wonderful compost matting I oulled out of the gutters, to put down in the garden. 

Mango ChocolatesRecipe of the Day – Mango Chocolates

Ingredients:
1 c. Mango cubes
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
dash of vanilla powder
dash of salt

1 capful olive oil for greasing the molds

Directions:

Melt all ingredients except mangoes, 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 ine half of each mold. Place a small mango cube in each one. Cover with chocolate.
Chill/freeze 10 minutes or more.

Word of the Day – canal – gutter

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

 

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