Amaranth Greens or Salad

Amaranth is  a very nutritious leaf that makes nice salad greens. It’s  techically a seed, not a grain. The leaves are nutitionally similar to beets, Swiss chard and spinach, but are much superior. And they are all over the place, in the wild, when in season here. They  contain three times more calcium and niacin than spinach leaves. an excellent source of carotene, iron, calcium, protein, vitamin C and trace elements.


Recipe of the Day –
Amaranth Leaf Salad

photo by serious eats

Ingredients:

4 c. amaranth (washed , picked and towel dried leaves .)

1 T. olive oil

Juice of 1/2 lemon

pinch of salt

Directions- Toss.

Word of the Day – amaranto – amaranth

Tip of the Day – Growing amaranth is possible all year round in the tropics. That’s one of the reasons it is an essential and ubiquitous plant in my permaculture garden.

 

Flowering Amaranth PlantsPhoto by Dysviz

 

How I Harvested My Cacao – DIY Cacao Tea and Nibs

I’m harvesting my first cacao pods! I’ve shelled the dried seeds to use as cacao tea. And the beans to ground for my desserts. The nibs to use in my oatmeal and cookies! It worked very well. No bitterness at all. Beautiful!

Recipe of the day – DIY Harvest Cacao

Ingredients:

3-4 Cacao Pods, slightly soft and dark red

Directions:

Cut the pods in half. You can cut off the ends first, if you like. Scoop out the insides. You can eat the white flesh around each seed, if you like. But you don’t have to! They dry in the dehydrator and taste like candy! Throw the whole mass on the dehydrator sheets and dry at 150 degrees F. for 20 hours. Put in a bag and mash with a mallet. The shells will come off and you put them in a bag for cacao tea. Put the nibs in another bag, and the white shells in a third. The shells are your tea!

Word of the Day – cosecha – harvest

Tip of the Day- You can put them in the sun. It’s just that the bugs come so fast. You can dry them under 105 degrees F, to keep them raw. But going over 150 degrees will make them bitter and burnt.

 

Raw Chocolate Drizzled Pears Video

You know I know it’s not Valentine’s Day, but you can make these anytime, right? The pears aren’t too plentiful here in Ecuador, so it’s a great find!

Recipe of the Day – Chocolate-Drizzled Pears

Ingredients:

1 organic, raw pear

1/3 c. raw walnuts, finely chopped

Chocolate syrup:

1 heaping T cacao powder

1 heaping T agave syrup, or other liquid sweetener

2 tiny drops olive oil

Cherries

Directions: 1. Drizzle the pear with lemon juice. 2. Arrange 1 or 2 pears on each serving dish then drizzle chocolate syrup generously over each serving. 3. Top with cherries and nuts.

Word of the Day – peras – pears

Tip of the Day – Use that syrup on pancakes, woohoo!

 

Raw Chocolate Chip Bars Video

I stepped into my boots this morning, again without socks, and dang it! A whiggly creature made me throw the boot off. A little tiny frog, yikes. Did NOT like to feel his slimy skin on my toes.

Recipe of the Day – Raw Chocolate Chip Bars

Ingredients:

4 c. raw oat groats

1/ c. melted coconut oil

1 c. powdered sweetener (I use coconut crystals)

1/2 c. liquid sweetener (Honey, agave, yacon, molasses or coconut syrup)

2 pinches vanilla powder or 2 tsp. vanilla extract

Chocolate Syrup Ingredients:

2/3 c. almond butter

1/2 c. melted coconut oil

2 T. raw sweetener, agave, honey or coconut syrup

1/4 c. cacao powder

1 T. mesquite or lucuma powder (optional)

Directions: Grind the raw oat groats. Soak 8-12 hours, then let them sit for 12 hours. Add: the melted coconut oil , sweetener – coconut crystals or raw sugar of choice , liquid sweetener – honey, agave, yacon, vanilla extract or powder. Mix together, and press into a brownie pan. Top with  the  chocolate syrup.  Mix the nut butter (almond, peanut, cashew, sunflower seeds, macadamia, pecans, walnuts) with the  liquid coconut oil,  honey or agave , cacao powder (I mix mine half with carob) and the mesquite or lucuma powder (optional).Melt in a double boiler. Stir or blend until creamy. Pour over the oat mixture. Stir in 1/2 c. cacao nibs or sprinkle on top. Chill or freeze. Cut into bars. OMG

Word of the Day – Rana – frog
Tip of the Day – You can just use regular oats, if you want, or oat flour, already ground.

Guanabana Truffles

Guanabana fruit or graviola comes from the evergreen/soursop tree. The fruit is so good! It’s a combination of strawberry and pineapple in my mouth, my favorite juice combination. They kill off parasites, improve respiratory conditions, reduce inflammation, treat some kinds of cancer and enhance the immune system.

Recipe of the Day  –Guanabana Truffles

Ingredients:

1 c. Guanabana, mashed

1/2 c. sunflower seeds

1 T. chocolate spread or cacao nibs

Dash of water or seed/nut milk if needed to form a good ball.

Directions: Mash together, or put them in your blender or food processor, and process until it starts to form a ball. Roll into balls and chill.

Word of the Day – Guanabana – Soursop

Tip of the Day – This fruit has vitamins B1, vB2,  C., the coenzyme Q10, the minerals calcium, zinc, potassium, phosphorous and magnesium. It’s also a pain-reliever when applied topically. Holy schmoly!

Cranapple Juice Video


On this video on youtube, you can hear about cranberries, how they’re low in fat, high in vitamins E, K, C and manganese, high in anti-oxidants, good for UTIs and bladder infections!

 

Recipe of the Day – Cranapple Juice

Ingredients:

1 c. cranberries

1 apple

1 pear

Directions: Juice.

Word of the Day – usa – you use/you wear

Tip of the Day – Add a little water if you want to. Add sweetening if you’ve got a non-sweet apple!

© 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!

Chia Jam

I went to the States and had a beautiful, beautiful heart-warming visit with my kids. One in Montana, and two in Oregon. No luckier woman is there, than I.

Recipe of the Day – Chia Jam

Ingredients:

7 strawberries

a handful of blueberries

a tsp. of raw honey

1 Tablespoon chia seeds soaked in water for 10 minutes

Directions: Blend all.

Word of the Day – hermosa – beautiful

Tip of the Day –Switch your fruits around to make different jams! We have some gorgeous apricots right now, in this town, that would make some awesome chia jam!

Brazil Nut Nog

I brought back a yoga swing from the States. My other one broke underneath me, after being out in the rain for years!   This one is specifically to hang upside from – five times a day, three minutes each. To cure my herniated disc, as my chiropractor recommended. He cured his in the same way~ I’ve been doing it just one time a day, or two sometimes, for just a few days, and have ZERO pain, as if my back had never had a problem. Whoa.

Recipe of the Day – Brazil Nut Nog

Ingredients:

1 c. brazil nuts

3 small dates, pitted

4 c. pure water

a few grains each of cinnamon, nutmeg and cardamom

optional : vanilla, maple syrup, honey or agave, cacao powder, carob powder

Directions:

Soak brazil nuts for 12 hours. (or cashews, almonds, macadamia nuts). Let them sit out and dry for 12 hours. Soak the dates for 10 minutes or more. Blend the nuts with water. Strain through a cheesecloth or nut bag. Put liquid back into blender with a few grains of : cinnamon nutmeg cardamon, the dates and date water. Blend until creamy and chill! Save the brazil nut pulp to use in raw crackers, breads or cookies!

Word of the Day – traído – brought

Tip of the Day – Hard to get brazil nuts here, but I just got back from the States, so I was lucky!

GF Samosas

These guests, back for the 4th or 5th time, are so easy and such a joy to be around. They tell me things, like the propane tank is out of gas,  but never complain. Know what I mean? W takes the dogs for a walk every afternoon! Holy cow, I am lucky.

Recipe of the Day – GF Samosas

Ingredients:

  • 3  large  gluten-free or corn tortillas
  • 2 medium potatoes, peeled and chopped
  • T. coconut oil
  • green onion,  minced
  • 3 cloves garlic, minced
  • 1/2 ” ginger, grated
  • 1 T. curry
  • 1/3 c. cilantro, chopped
  • 1/4 tsp. cayenne
  • 1 c. cooked green peas
  • 1/2 tsp. salt

For The Paste

  • T. gluten-free flour
  • T. coconut water

Directions:

  1. Place potatoes with cold water in a large pot over medium-high and bring to boil. Reduce heat and simmer for about 10 minutes or until potatoes are tender. Drain and set aside.
  2. Preheat oven 400 degrees. Line baking sheet with parchment paper and lightly grease.
  3. Heat oil in a skillet over medium heat, add onion, garlic, ginger and cook until soft about 3 minutes. Add curry powder and cook for a minute stirring.
  4. Add potatoes, peas, cilantro, cayenne pepper and salt and stir to combine flavors. Remove from heat to cool.
  5. Combine gluten-free flour and water in a small bowl and mix to form a paste.
  6. Cut tortilla down the middle, fold one side over towards the center and add a little paste then bring the other end up and over the pasted end and seal to form a cone. Add filling and seal the remaining open end with the paste. Repeat with remaining tortillas.
  7. Place samosas on a baking tray, brush with oil and bake for 30 minutes, turning halfway.
  8. Word of the Day – tevia – lukewarm

Tip of the Day -M says, ” I forgot to say don’t make them if you’re out of curry powder. The first batch was too bland without it. ”