Lemon Cinnamon Dried Fruit

You are loved just for being who you are, just for existing. You don’t have to do anything to earn it. Your shortcomings, your lack of self-esteem, physical perfection, or social and economic success… none of that matters. No one can take this love away from you, and it will always be here. – Ram Dass

Recipe of the Day – Dried Fruit

Ingredients

Several bananas, apples, mango and papaya

Juice of one large lemon

1 tsp. cinnamon per tray

Directions: Wash and cut up the fruit. The thinner it is, the faster it will dry. I like mine in lengths, lately. Squeeze lemon juice overall and sprinkle with cinnamon. Dry in your dehyrator at 105 degrees F. for 24 hours. Keep checking. There should be no feeling of moisture, yet a hint of bend-ability to your fruit. That’s how I like it. You could do them ’til they’re crisp, if you like.

Word/Phrase of the Day – Eres amado – You are loved

Tip of the Day – It’s great to have dried fruit around,w ithout sugar, for an evening snack…anytime you don’t want to eat but need something to satisfy your tummy and palate.

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Gluten-free Cinnamon Rolls

Everywhere I walk, it seems, people are moving rocks after the landslides and rainy season storms. My friends shoveled for four hours to access their driveway. An old man where I was walking was moving one rock at a time out of his driveway, with a rake. Everywhere. There must be some sore backs in town.


Recipe of the Day –
Cinnamon Rolls

Ingredients:
Dough:

2 c. walnuts (or almonds). Soak and dehydrate, if desired, for 24 hours, for a nuttier-crunchier taste
2 cups pitted dates, soaked, use some of the soak water until you get the dough consistency
pinch Celtic or Himalayan Crystal salt

Filling:
2 T coconut oil
2 T. raw coconut crystals
2 T. cinnamon

Directions:
Puree the nuts, dates and salt in a food processor, adding just enough of the soak water to make a dough. Dust a cutting board with ground oats and cinnamon powder and press the dough into the powders making an rectangular shape. Pat down.Spread the coconut oil over the nut dough and sprinkle with coconut crystals and cinnamon. Roll it up and slice with a serrated knife. Warm in the dehydrator at 104 degrees for 4 hours, and top with cashew frosting, if desired. Store in the refrigerator. If you freeze your rolls, they will keep for months.
Frosting
1/2 c. coconut oil
1/4 c. raw honey
1/4 c. lemon juice
some of the rind
Blend.

Word of the Day –  piedra – rocks

Tip of the Day – Man, it’s easy to forget about your back when shoveling. Can we shivel with either side, to balance the body?

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Aloe Tahini Protein Smoothie

I just put up my aloe vera gel for sale, and sold twelve cups already! Whew, that paid for my new modem, so thank you, Universe!

Recipe of the Day – Aloe Tahini Smoothie

Ingredients :
1 c. almond milk
1 pinch vanilla powder, or 1 tsp. pure vanilla extract
1 frozen banana

1 heaping T. aloe gel
1 heaping T. tahini
2 T. chia seeds

Directions: Blend.

Word of the Day – puro – pure

Tip of the Day – Make a lot of tahini ahead of time and use it in various recipes throughout the week. Full of calcium, too!

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Sesame Zing Ice Cream

My friend was somewhat sad. He had gone to Shambalabamba for the dance performance, leaving his bike in front of the Juice Factory. Then, in the dark of night and rain, took a taxi home without thinking about the bike (totally what I would have done!). This morning, he came out to get on his bike, and his bike wasn’t there. He remembered where he left it and, aagh, came  back and it was gone. So sad! The whole town knows R and his friend, his red bike. But guess, what? Happy ending already. The miracle of a small town, this town. Vilcabamba.

Here is his story:                                                                                                                  

“I had been talking to the merchants along gringo alley. The woman who is at the clothing store near Lyseca’s gave me the idea to go to the radio and purchase an announcement. So, I was on my way back from the radio station and I was coming up the street when the woman who owns the almuerzo joint katy-corner to Pura Vida was walking down towards me. She had been out walking yesterday evening. She asked if I had left my bike out last night and said that she had put it safely in her restaurant because she was sure that it was mine! I gave her $20 dollars propina (tip), and returned to the radio station to cancel the announcement. The radio station refunded $5 of the $6 that I had paid. The bike and I are safely home.”Wahoo, I love stories like this, kindness, kindness.

Black sesame ice creamRecipe of the Day – Sesame Zing Ice Cream

Ingredients:

3 c. water

1 c. sesame seeds, black or white, depending on the color ice cream you want!

1/2 c. pecans

4 dates, pitted and soaked

1/2 c. coconut syrup or honey

1/4 tsp. cinnamon

1/4 tsp. cardamom

1/4 tsp. ground cloves

1/8 ” grated ginger

Directions:

Combine all ingredients in a blender and blend twice intil creamy. Add the sweetener little by little. Freeze in an ice cream maker or regular freezer-safe jar/bowls.

Word of the Day – propina – tip

Tip of the Day – Lock your bike, Dorothy!

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Gluten-free Cinnamon Rolls

When I had that hard, emotional day, the other day, hormones or something. I was eating all the carob chips straight out of the bag. Mixed with cacao nibs. At 7 in the evening. Under the covers. It was that kind of a day. I put the bag with about 1/8 cup left in the fridge, looked up and saw the, “You are loved,” sign, signed by my family. And everything dropped off. Like water. All angst gone. You are loved.  

cinnamon-sticks-and-powder-on-wooden-tableRecipe of the Day – Cinnamon Rolls

Dough:

Ingredients:

– 2 c. walnuts (or almonds). Soak and dehydrate, if desired, for 24 hours, for a nuttier-crunchier taste
-2 c.  pitted dates, soaked, use some of the soak water until you get the dough consistency
-pinch Celtic or Himalayan Crystal salt

Filling:
2 T coconut oil
2 T. raw coconut crystals
2 T. cinnamon

Directions:

      1. Puree the nuts, dates and salt in a food processor, adding just enough of the soak water to make a dough.
      2. Dust a cutting board with ground oats and cinnamon powder and press the dough into the pie plate, making an rectangular shape.
      3. Pat down.
      4. Spread the coconut oil over the nut dough and sprinkle with coconut crystals and cinnamon.
      5. Roll it up and slice with a serrated knife.
      6. Warm in the dehydrator at 104 degrees for 4 hours, and top with cashew frosting, if desired.
      7. Store in the refrigerator. If you freeze your rolls, they will keep for months.

Frosting
1/2 c. coconut oil
1/4 c. raw honey
1/4 c. lemon juice
some of the rind

Direcrions:
Blend.

Word of the Day – fullfilling- el cumplimiento de

Tip of the Day – When a guest is coming over and you don’t have any air fresheners to make your house smell good, stick an apple, cut in quarters, and rolled in cinnamon in the oven at the lowest heat. It will make your house smell like apple pie!

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Cinnamon Honey Flat Bread with Chocolate Sauce

The workers saw a deer on the property as they were driving out last night at 7 p.m. They’re as excited as if we had seen a bear! How cool. I wish I’d seen him. I miss the deer from Montana so much. They’re different here, though, darker. Very beautiful colors or dark rich brown

 

Recipe of the Day – Cinnamon Honey Flat Bread with Chocolate Sauce

Ingredients:

Sauce:

1/4 c. cacao powder

1/4 c. honey or 3 drops chocolate stevia

dash salt

1 T. coconut oil

pinch vanilla powder

Bread:

1 c. gluten-free flour, your choice

dash salt

1/4 c. water or more to make a stiff dough

1 Tab. coconut oil,

1 more Tab. coconut oil – to brush the dough

1/8 c. honey

1 Tab. cinnamon

Directions:

Combine the ingredients in a sauce and set on top of your horno, inside your dehydrator, or in your double boiler to melt. Stir.

Combine the ingredients for the bread into a stiff dough. Form into a ball, then pat down onto a cookie sheet and press with your fingers into a circle or rectangle. Brush with coconut oil the entire length, then brush lightly with honey and sprinkle with cinnamon. Bake about 6-8 minutes before it gets crispy. Remove from heat, slice, and dip your slices into chocolate! Yum, yum!

Word of the Day – oso – bear

Tip of the Day – No need to be nervous making bread. This is a flat bread with no yeast. Make it stiff enough to roll out, but not too sticky! It takes a little getting used, to but it’s worth it, and so fast when you get the hang of it!

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Ecuadorian Sweet Rice

      I just playing “Chicken,” with Tiko, my pup,  with his chicken toy while gardening. I put down three cobs of corn, then when I came back, there were two cobs of corn and a chicken (toy) too! I said, “I guess you’re saying you want chicken and corn for dinner?” Such a cutie! Tiko’s a gigantic German Shepherd, ” Pastor Alemande,” bigger than his mom and his dad at 8 months old!

Recipe of the Day – Ecuadorian Sweet Rice

1 1/2 c. brown rice

2 c.  coconut milk

1 1/4 c. water

2 tsp. powdered stevia or more to taste

1 c. shredded coconut, or to taste (coco rallado)

1 tsp. Ecuadorian cinnamon (canela)

options: 1/4 c. carob powder, cacao powder, almond milk, raisins or dates

  • Directions:

    1. Stir rice, coconut milk, and water together in a saucepan. Dissolve stevia into the liquid.
    2. Bring the mixture to a boil, simmer, reduce heat to low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 45 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Stir in shredded coconut and sprinkle with Ecuadorian cinnamon.
    3. Also enjoy cold the next day with chilled almond or coconut milk for breakfast or dessert!
    4. Word of the Day – coco rallado – shredded coconut

Tip of the Day – It seems the be the mainstream here to let your dogs run, stay outside, never be chained up or locked up, for the most part.  Go with the culture, you are a guest, but do be aware these dogs protect their houses and their masters. I think that’s why the  workers encouraged me to get a dog so fast. Over and over they suggested it, saying, “I’ll bring you one, Dorothy. What kind do you want?” Until I caved in. A big german shepherd is a huge deterrent to unwanted visitors. And I think, walking the neighborhood daily with Tiko keeps me protected and has given me some respect. My neighbors are THE BEST, by the way.

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Orange Cinnamon Banana Chips

Clare, my daughter and I were Skyping, when we heard this loud pop, like a gunshot, and the electricity and internet went off. Well, I thought it would be a short time, but it turned out to be for two days! I couldn’t talk with my kids, use the blender for my smoothies, the lights, of course, music, or the iPad. YIkes! A hasty retreat from the things of man. I really, super-appreciated having my solar lamps that line the driveway, my fire pit and my horno, and the shower and hot water, the little stove all heated by propane, instead of electricity. And it was kind of romantic with Tiko, Cuko an I hovering around a fire. You don’t really know how quiet it is out here, until the fridges, lights and computer aren’t humming! I realized I was getting a little loony when I found myself showing a picture I’d drawn to my dog! Then, on Mother’s Day, at 3 p.m. everything came back on, whew! The most lovely Mother’s Day ended with by stuffing myself with dehydrated, still-warm banana chips from the horno and Skyping with all 3 of my kids. What else could a woman want? I am the luckiest woman in the world.

Recipe of the Day: Banana Chips

Ingredients:

10-12 bananas or platanos (plantains)

3 sweet oranges

1 Tab. coconut oil

1 Tab. cinnamon (canela)

Directions: Peel, then slice the bananas in thin circles. Squeeze the juice of the oranges over the bananas. Sprinkle with cinnamon. Cover a dehydrator tray with coconut oil, lightly greased, and lay the bananas in a single layer. Dehydrate at 105 degrees for 12 hours or until they reach your desired crispness. You can also do these in an oven on the lowest setting for 20 minutes! I did mine in the horno as it was cooling, for 10 hours.
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Word of the Day: Platanos – Plantains

Tip of the Day: This is a land of amazing gluten-free flours. I had no idea! Using Platano flour (a subtle sweet banana taste), amaranth flour, (the staple here), barley or bean flour, oats – all of them are so fun to work with and taste SO good.Use these gluten-free flours to cook with or in your raw recipes. Great for the gluten-free and the anti-candida diets!

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Banana Flambe

I was just out lighting a fire, burning my burn-able’s. It was perhaps, the very first thing I did here, when we arrived at my one-room casita here in Vilca – make a fire pit. No one advised me to do it, I never read it anywhere. But there were rocks outside my door, huge ones, and dirt galore, so it seemed the natural thing to do to make a circle with them. I don’t even know if I knew why I was doing it! But it became the burn-able pit, and the “some-more’s fire pit” when my kids came to visit. Gosh, I miss my kids so much it hurts. I go through these waves of missing them, none more intense than this, since my first month here. And sitting out in the dark, with my dog by my side, and tonight, my kitty! For the first time, she got brave and joined the circle, turned on her back and wanted to play. And Tiko was so good for not attacking her. Yeay! Oh, yes, they WILL be friends. I felt like I had a little family. And when I heard the horse, Carmello, nicker over the fence, I told everyone I was giving them new names, my kids’ names, ha ha. Clare, Keith and Rachel! But still, my heart hurts. No, not my heart. My whole being.

Recipe of the Day: Banana Flambe

(Or Self-Pitying Flambe)

Ingredients:

  • 2 bananas
  • 2 T. coconut oil
  • 4 T. panela (raw brown sugar)
  • 1/2 c.white rum or fruit-flavored brandy
  • Juice of 1 lemon or lime
  • 1 tsp. cinnamon (canela) to help light the flame
Directions: Peel and halve the bananas lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas fiVe 5minutes on each side. Add the sugar and cinnamon and pour in the  warmed brandy or rum. Cook for teo minutes. Flambe. Sprinkle with lemon or lime juice and serve at once.

How to Flambe:

  •  Heat the brandy or other 80-proof liquor in a saucepan, with high sides, just until bubbles begin to form around the edges (around 130 degrees F. or 54 degrees C.) before adding to the flambé pan (you will be able to see vapors rise from the liquid).
    Do not bring the liquor to a boil, as the liquor will burn off the alcohol, and it will not ignite. The boiling point of alcohol is 175 degrees F. (much lower than water). 
  • Add the liquor to the pan and light immediately. You don’t want the food to absorb the alcohol and retain a harsh flavor.
    Ignite with a long match.
    Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over the dish or pan as you light the fumes.
  • Let cook until flame disappears and all alcohol has burned off.
  • Serve the dish as soon as the flames disappear.

HINTS: 

If you want the flames, but do not want the liquor in a dessert, soak sugar cubes in a flavored extract. Place the cubes around the perimeter of the dish and light.
Also be sure to practice flambing before your guests come as you want to make sure that these steps are performed flawlessly, if you want to impress your guests.

Word of the Day: fire – fuego

Travel Tip of the Day: Keep your fires contained and always put them completely out with dirt or sand, before leaving the area. (I can still hear my dad saying this.)

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Pigging-Out Granola

Well, Tiko, my German Shepherd puppy, and I just went for our morning walk. He needs two long walks a day now! He has so much energy, and if I don’t take him, he is S0 mischievous. Anyway, today we passed several dogs (behind their gates luckily) and a myriad of chickens and one goat (outside their fences) and on the way back, three guys leading six burros laden with grasses, and a huge hog in a front yard. And speaking of pigs, I came home hungrily to eat the raw granola I made yesterday, and it was gone! I ate it all! What a pig! Dang it.

Recipe of the Day: – Pigging Out-Granola

2 c. unsweetened coconut flakes (or 1 c. coconut, 1 c. oat flakes)
1/2 c shaved raw chocolate or cacao nibs

1/4 c.  almond/platano flour

1/3 c. coconut oil, melted

1/3 c.  almond butter

1/3 c.  sunflower seeds

1/4 c. honey (or sweetener of choice)

1 1/2 T. water/Tea

1 T. cinnamon (canela)

1 T. chia seeds

dash salt

pinch raw vanilla powder

options: 1 1/2 cups almonds, 1/4 cup pepitas, raisins, dates, goji berries, any other dried fruit

Combine all ingredients and stir gently. For raw granola, dehydrate at 104 degrees 1-4 hours, or until warm. For quick and easy granola, toast in a skillet over medium-low heat for 20 minutes. For baked granola, bake at 350 degrees for 20 minutes. Whichever way you make it, stir often! Serve with Nispero jam and banana ice cream! Use almond or any coconut/nut/oat/rice milk or tea as a breakfast cereal! Yum. Que rico!

Spanish Word of the Day: crudo=raw

Tip of the Day –To see my “How To” video on YouTube, go to:

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