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


  • 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


  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!

Papaya Carrot Jam

A good story for the day. My friend, Lollie, who owned the New Hampshire country store Paul Newman and Joanne Woodward visited….also was visited by two other actors. Gene Wilder and Lily Tomlin came in together to eat at their deli, And Lollie had three margaritas, went up to Gene and asked him for a kiss! LIly leaned over and said in her best Roseanne Roseannadanna voice, “On the lipssss???” And when she turned around, Gene gave Lollie a kiss on the cheek! Sweet, huh?

Recipe of the Day – Carrot Jam
Based on the 1700’s Shaker recipe, this jam is raw, not cooked, and should be eaten within a few days,

Ingredients –

1 Papaya, seeded and scooped

8 carrots

juice of 1 lemon

2 oranges

1/2 c. coconut sugar or other sweetener

1 T. chia seeds

pinch of salt.

Directions: Blend or juice the carrots and blend with the other ingredients. Pour  into sterilised glass jars and refrigerate, Surprisingly good!

Word of the Day – actors – actors
Tip of the Day – Mrs. Beeton made this jam to use carrots instead of apricots, and to fool her guests into thinking they were tasting something expensive.

Carrot Apple Granola

Hey, a hummingbird flew in my kitchen window as I was making the granola. He peeked into the granola bowl but didn’t try any! He came last week, as well! And then he came a second time, but the window was closed as he flew back and forth in front of my face. I feel so honored!

Recipe of the Day –  Carrot Apple Granola


6 small carrots

1 apple

2 c. oats

1 c. coconut meal

1 T. flax soaked in 3 T. water

1/8 c. coconut oil

1 tsp. cinnamon

1/4 c. sweetener of choice. I used coconut crystals.

pinch salt

1 tsp. vanilla or dash vanilla powder.

Directions: Juice the carrots and apple and use the shredded material for the granola. You can use a little of the juice, or all of it, unless you want to drink it. Add the other ingredients and mix well. If you want it raw, dehydrate at 105 degrees F. for 24 hours or until desired crispness. If you want it faster, bake at 225 degrees F. until toasty, about 40 minutes.

Word of the Day  – colibri – hummingbird

Tip of the Day = Keep the granola soft, if you like. That’s what I do for a hot breakfast. Add shredded coconut or cacao nibs, and eat with coconut or almond milk, tea or apple juice.

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Carrot Corn Cookies

I find myself singing. Yay! For several weeks now. And I find myself singing the songs that only came out with the births of my new babies. Isn’t that something? Dare I write this! Yes, I do.                                                                                                                           My friend, Marli came in just now to trade sunflower seeds for bananas while I was taking these out of the oven, and said “Great cookies!”

Recipe of the Day – Carrot Corn Cookies

1 c. carrot pulp from making carrot juice

2 c. oats

1 c. soft yellow corn flour

1 egg

1/4 c. coconut oil

1/2 c. almond milk

1/2 c. coconut crystals

1 tsp. vanilla, or pinch vanilla powder

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. baking soda

Directions: Preheat the oven to 18o degres C./350 degrees F. Mash the oil, egg and vanilla together.,Add all the dry ingredients and stir well. Bake on an oiled baking sheet for 12-15 minutes, or 20 for high altitudes.

Word of the Day –  canto – i sing

Tip of the Day – You could make these with other gluten-free flours, but the soft pale corn flour works surprisingly well here.

Carrot Sweet Potato Garbanzo Stew

i stepped outside about 5:10 a.m. the other day, put my hand on the water faucet to start the sprinkler, and caught a shooting star to the west, woohoo! Which impelled me to look at the whole sky. And there, to the east, was that UFO everyone here has been seeing for a long time. Not a plane, as it hovers, dips, waits, goes off for a bit and returns, With my fuzzy eyes, it looks like it has six arms, is that right? And doesn’t have any feelings of animosity or danger surrounding it. I called Tiko up to the terrace and watched for a long time, maybe twenty minutes, befor it was gone. No sound. Same as this morning, as well.


Recipe of the Day – Garbanzo Camot Stew


1 lb. garbanzos

1 pot water

1/4 c. brown rice

1 onion, chopped

2-3 cloves garlic, minced

1 T. coconut oil

1 T.. chili seasoning

1 tsp. garlic

1/2 tsp. pepper

Directions : Soak the garbanzos overnight, then drain the water and cook for 45 minutes. Or use the quick-soak method and boil for two minutes and turn off for an hour. Drain the water, re-fill and bring to a boil to cook. You can add the brown rice at this time, as well. Wash and slice the sweet potato and add to the pot the last ten minutes Saute the onion and seasonings in the oil, and add to the pot. Simmer until ready to serve.

Word of the Day – objecto – object

Tip of the Day – Add a cup of peanut butter and blend well, for a delicious creamy stew or soup, if you add more water,

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Carrot Top Lime Juice

i was engaged in conversation at the Juice Factory, but also watching a guy buy carrots from Franco Organico. He asked Franco to cut off the tops, which made me rise quickly and ask Franco if I could have them for juicing. He gave me those and some cilantro! So nice as it was the end of his work day, And I shared them with my friend, “Hey, what do you do with all the carrot tops people don’t want, Franco?” I asked. “Oh, I give them to the goats, pigs and chickens.” “Well, you tell your farm animals we are having the same thing, okay? Thanks, Franco!”

Recipe of the Day – Carrot Top Lime Juice

1/2 bunch carrot top, the rull stem and leaves

juice of /2 lime

Directions – Juice.

Word of the Day – hojas – leaves

Tip of the Day – You can blend these, with a banana, but inless you cut them up very small, they’re too hard on th blender.

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White Carrot Hashbrowns

My beautiful, kind-faced friend Patricia says, ” They are fabulous grated and fried like hash browns — I make patties and they get all nice and crispy and are delicious.”

Recipe of the Day – White Carrot Hashbrowns


  • 3 large white potatoes, peeled or not
  • 4 large white carrots, scrubbed
  • 1 extra large egg or 1 T. flax seed soaked in 3 T. water
  • 14 c. coconut or almond milk
  • 1 T. gluten-free or wheat flour
  • 14 tsp. salt
  • 14 tsp. pepper
  1. Shred potatoes and carrots into a large bowl.
  2. Beat egg, if using.
  3. Then add remaining ingredients.
  4. Beat mixture to combine.
  5. Add to potatoes and carrots, and mix with large spoon until blended.
  6. In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat.
  7. Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil.
  8. Then press with a spatula to form into pancakes.
  9. Turn when edges begin to brown and cook through, about another two minutes.
  10. Rest on paper towels and serve.

Word of the Day – salteado – sauteed

Tip of the Day – You could put these in the toaster oven, or bake them instead.

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White Carrot Soup

Okay, finished doing the yoga for the Raw Food Retreat. I don’t mind telling you, the last two days of extra classes kicked my yoga butt. It’s okay, and it’s good. Perhaps I’m stronger! My boss shouted, “See you in December!” so I guess that means they want me again, yaya!

Recipe of the Day – White Carrot Soup


4 potatoes

1 qt.water or chicken/veggie stock

2 large white carrots

1/4 c. cilantro

1/4 c. parsley

1 white onion, chopped

2 cloves garlic, minced

1 tsp. vegetable salt

1/2 tsp. Pepper

1 tsp. coconut or vegetable oil


Wash, peel if desired, and chop the veggies. Saute the garlic and onion until tender. Boil the carrots and potatoes until soft about 10-12 minutes. Transfer to the blender when cool, with a cup of the stock. Blend, with the sauteed vegetables and spices, adding more water to attain desired consistency. Serve while it’s still warm from the blender!

Word of the Day – zanahorias blancas – white carrots

Tip of the Day – White carrots contain phytochemicals that work with nutrients and fiber to protect against diseases like colon cancer. These chemicals may be important in reducing the risk of atherosclerosis and the risk of stroke. White carrots are good for carotene allergy sufferers. They are very low in total carotenoid and have a smoother flavour than orange carrots. These are the least healthy of carrots but nevertheless have a rich taste.

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Potato Chayote Carrot Stew

Most Ecuadorians keep a machete by the door. Why? Not for them. But for the robber. It’s okay to have an equal weapon with the robber, but not a better one. So that they can use their machete on the robber, but only if he has one. Evidently the law states that you can use an equal weapon on the intruder, but not a greater one. “So,” I asked, “Is it better for no one to have a weapon, or both?” No one knew the answer. “And don’t we need a list of weapons in order of greatness? He can use a sword, and I can use a knife? He can use a knife and I can use that… or chopsticks? Do I need to leave an equal-sized dog at the door to leave Tiko free to attack?” There’s something not right about leaving the decision in the hands of the intruder.

Recipe of the Day – Potato Chayote Carrot Stew


2 potatoes

1 chayote squash

3-4 carrots

1 onion

2-3 cloves garlic

1 T. coconut oil

water to cover the vegetables

1 tsp. each of salt, pepper and seasoning salt

2 bay leaves

sprinkle of parsley

Directions: Wash and peel the vegetables. Cut into bite-sized chunks. Heat the oil in a cooking pot, and stir-fry the onions and garlic until brown. Add the vegetables and just barely cover with water, Cook for ten minutes on medium heat, until tender when poked with a fork. Add spices to taste. Let the bay leaves sit and remove before serving. Sprinkle with fresh parsley.

Word of the Day – machete – machete

Tip of the Day – You could keep no weapons, but then you’d be at the disposal of the robbers. It’s up to you.

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Heart-Strong Juice

OMG this new electric bike is so fun. I had the opportunity to buy it quickly from someone here in Vilca, last week, checked all intuitive signs, and they were all a “Go!” So I took the money off my credit card and did it. I feel so freed! I can go anywhere, without money now, down to the river, to just…drive. I haven’t been able to do that in years. I keep checking wi myself on the ride, “Am I supposed to put in gas? Is this tiring me out? NO! Wow. ” Yesterday I drove out to the left of my driveway, and all the way past two barrios to the country, which I never did on my bike, because it’s all down hill, which means all up hill on the way back. But today, I could! How fun is that! Thanks to my kids for stressing I wear my helmet.

Recipe of the Day – Heart-strong Juice


6 carrots

1 beet

1 apple

1 handful spinach

Directions: Juice.

Word of the Day – fuerza – strength, force

Tip of the Day – Drink Immediately before it oxidizes.

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