Corn ‘n Bean Chowder with Coconut Milk

Hey, lately I was wondering if I should be sitting in front of the Juice Factory, resting and having a smoothie, getting out in public. Because I do spend money I don’t need to.

 But here’s what happened today to make me re-think,….or re-heart.

First, I couldn’t pay my electric bill (usually $8+) because their system wasn’t ready. So I went to sit in front of the Juice Factory and have a chocolate smoothie.Then…

I learned there is a very beautiful Buddhist monk who lives here the last few months. I was thinking I would probably meet him by chance, if it was meant to be.  Well, I was sitting there this morning when someone introduced us. Nice! I was hoping that would happen! He shook my hand and a long tingling sensation went straight up to my heart, making me happy. My heart opened. I told him what happened, and he said, “That must be because of your practice.”


This lady stopped to stare at a poster behind my head. She talked about learning to laugh: holding your heart and saying, with long breaths, the words, “appreciation….care….compassion…gratitude” over a period of 6 hours whenever you think about it. That’s all you do, to open the heart, and start thinking with the heart,
instead of the mind, she said.

I needed someone to fix my brakes on my electric bike. The left one was so bad, and the roads were wet. I was getting a little worried.  Only the bike shop didn’t have my brake pads. So I was still sitting there in front of the Juice Factory when a return traveler in town sat down with me. I was mentioning my bike situation and he said, “I’m a bike mechanic. I’ll look at it for you.” He pointed to his bike-shop company T-shirt. And he fixed my brakes! Took over an hour of recalibration. He actually rode his own bike down to the bike shop to borrow their tools. He only wanted a “V-8” juice in return, which I put on my account to pay later, but I slipped him the $10 I was gonna use for electricity, when I heard him tell the taxi driver he didn’t have the money for a taxi.

That was all this morning.

There is a reason to sit mindfully in front of the Juice Factory.

Recipe of the Day – Corn ‘n Bean Chowder with Coconut Milk Nutmeg and Potatoes


2 T. coconut oil
1 onion, diced
2 garlic cloves, minced
1 tsp. grated ginger
1 tsp. turmeric

1 tsp. each crushed coriander and cumin
1/2 tsp. each cinnamon, nutmeg and allspice

2 c. coconut milk
4 c. water or vegetable stock
2 c. potatoes, cut pieces
2 c. your choice of squash cut into 1 inch pieces
2 red peppers, diced
2 c.  corn
1 c. cooked garbanzos
1 lime
Parsley or cilantro, chopped to garnish

Directions: In a large pot set over medium heat, melt the coconut oil. Add the onions and garlic and cook until softened. Add the spices. Stir about 30 seconds. Then add the coconut milk and vegetables. Cook covered for 15 minutes. Add the peppers, corn and chickpeas. Simmer uncovered for 15 minutes or until peppers are tender. Right before serving add the juice of 1/2 a lime. Serve with a wedge of lime and chopped fresh cilantro or parsley.

Word of the Day – mecánico – mechanic

Tip of the Day – Add sweet potato, yum!

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.

Donna’s Quinoa Corn Salad with Avocado

I awoke this morning, as did the sun, and thought, “it’s so beautiful. And I live here.”

Anyway, Gosh, I watch these young women and men with their families, so aware of diet, may trying to live a raw food lifestyle.With all the new information we have on individuals and their dietary needs, it’s hard enough to deal with all the differences in your family’s diet. Then add in blood types, allergies, preferences and illnesses, plus income restrictions, and it can be pretty difficult to come up with diets for everyone. The food preparer can feel like their just preparing food all day, and doing nothing else. I watch them engage their kids in soaking the seeds, straining the water, putting cookies in the dehydrator. They really have to think ahead, two-three days for sprouting, and getting into the rhythm of the daily production of many meals. It’s really awe-inspiring to watch.

Reclpe of the Day – Quinoa Corn Salad


2 c. cooked quinoa

4 c. corn

3 ripe avocadoes, diced

  • 2 c. tomatoes, chopped
  • ed
  • 1 c. chopped red onion
  • 1/4 c. seeded jalapeno
  • 1 T. lime peel
  • juice of 1 lime
  • 1/4 c. olive oil
  • 1 tsp. pepper
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • Directions: In a large pot of boiling salted water, cook the quinoa for 15 minutes. In a smaller pot, cook the corn for 3 minutes. Toss the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl. Then gently add the avocados and lemon juice.

    Whisk the lime juice, olive oil, salt, pepper, garlic, and cayenne  together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve

    Word of the Day – madres – mothers

    Tip of the Day – Keep breathing, you young mothers out there. Work is prayer, too, and you’re so beautiful.

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Raw Titos – Cornchips

I was in the Inza coffee shop, had just ordered an iced tea and the traditional Bolivian Breakfast, eggs with onions, tomatoes and corncakes. Then looked longingly at the cushions on the couches. Did I dare take one and lay my head on it? I’d been up since 4:30, rode my bike into town, taught Chi Kung, then did a private reiki session for someone. It was hot, and I was tired and hungry, I picked up my backpack and was just putting it under my head, when the cook/waiter, Julio came over. Without a word, he took the cushion and put it under my head so I could recline. Whoa. Only in Vilcabamba.

Raw chipsRecipe of the Day – Raw Titos

This snack is quick, addictive and yummy! It’s a chip you can eat and not feel guilty!


3 C. Sprouted Sunflower Seeds
4 c.  fresh or Frozen Corn, thawed
1/2 c.  Coconut Aminos, Bragg’s or Nama Shoyu
1/2 c. orange juice pulp or barley water
1/8 c. Onion Powder
1 Tsp. Garlic Powder
2 T.  Taco Seasoning
2 T.  Chili Powder
1 – 2 T.  Nutritional Yeast

Directions:Blend well, everything but the seasoning, yeast and chili, in a  food processor and spread on dehydrator sheets covered with parchment paper. Score into desired shapes and dehydrate at 104 degrees for 24 hours until nice and crispy. Flip them halfway through and sprinkle them with a mix of the Nutritional Yeast, Seasoning, and Chili Powder. I use a little shaker and use a lot of shake.

Word of the Day – cafe -coffee

Tip of the Day – Make tons of these, eouble the recipe so you have them around to snack on!

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Smoothie for the Brain

Well, I was sleepy fo bed time, but  I’m wide awake now! My guests just brought me a heating pad, infrared, from the states, whoa! With jade stones. Wow, what a gift!

Brain smoothieRecipe
of the Day – Brain Smoothie


2 c. Water

2 ears of corn

2 carrots

1 apple, skin and aeeds

1 sprig parsley plus the stem

2 tsp. Flax seeds

1/2 ” ginger root

2 leaves basil

1/2 lemon, plus pith and seeds

2 tsp. Bee pollen

Directions: Blend for 20 seconds. Rest the engine and blend again. Or juice it!

Word of the Day – cerebro – brain

Tip of the Day –These smoothies are meant to feed your body and brain daily. Do it once and you’ll feel good.Do it daily and you’ll feel amazing!

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Gluten-free Corn Bread

A reader-friend asks, “Hey, Dorothy, do you have s good gluten-free recipe for the people-kind of corn bread, with ingredients we can get here? And I probably asked you this before, but what do they call cornmeal here, in Spanish?”                                                                     “Sure do! I can’t believe I haven’t posted it before! Here it is. And the phrase is “harina de maiz,” for cornmeal. Add the word blanco for white cornmeal, amarillo for yellow, and azul for blue. Harina de maiz amarillo – yellow cornmeal. The blue corn, by the way, is so soft and delicious. It’s not around much, so when you see it in the Sunday market or organic store, grab it. It’s so good.”

overheadRecipe of the Day – Corn Bread

1 1/2 c.  gluten-free flour (I use half brown rice, half haba (bean) flour
1 1/2 c.  cornmeal
1/3 c. Coconut sugar or honey
2 tap. Maple syrup
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1 1/2 c. Water, tea or almond milk
6 tbsp unsalted butter or coconut oil


  1. Preheat the oven to 200°C/400°F.
  2. Grease a medium-sized cast-iron skillet (or 8×8 baking dish) with coconut or butter, and place it inside the oven to warm.
  3. In a large mixing bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. Melt the oil and  whisk together with the eggs and liquid  in a separate bowl.
  5. Pour the wet ingredients into the dry and stir gently together with a wooden spoon or spatula. Don’t over mix.
  6. Remove the heated skillet (or baking dish) from the oven and pour In the batter.
  7. Turn the oven down to 180°C/350°F and bake for 25-30 minutes, or until the top is brown and a toothpick comes out clean.
  8. Let cool slightly before slicing and serving. Serve with butter and honey or syrup, peanut butter or fruit jam, yum!

Word of the Day – harina de maiz azul – blue cornmeal

Tip of the Day – So good with fruit-free jam! See one of my recipes for chia jam on this blog!

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Q&A – GMO corn

Q – Hi, Dorothy, I’ve been told to avoid dog food that contains corn. Have you heard anything like this? It may just be American company’s use of a poor source. I don’t know, but had to pass this on for your dog. Peg with Love 287691

A: I hear you. Luckily, Monsanto didn’t reach some of the farms here with his seeds. so they appear to be GMO-free!

Q: So glad for you!

A: Yeah, it’s pretty cool. The places I like will bring their corn seeds out and show you how different they are from the GMO seeds. And they taste so good! And at some point, you decide to not trust, and never buy them, or trust, bless your food, and live as happily as possible. And then there’s Bill Nye, the Science Guy, who led me through my school-teaching years, saying GMO doesn’t necessarily mean bad. So what’re you gonna do? Follow your instincts, I guess, in every situation… Then bless your food and love your doggy!

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Berry Corn Salad

Saw this little guy on top of a container I had just filled with water. Perhaps he was at the bottom and swam up as it filled. And I talked to him, asked him to stay for a minute, looking right in his eyes, and then ran and got my IPAD from the house, and he was still there for the picture when I got back!

blueberry corn saladRecipe of the Day – Berry Corn Salad

6 ears fresh sweet corn, husked
1 c. fresh blueberries, strawberries, moras or other berries
1 cucumber, sliced
1/4 c. red onion. sliced thinly
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
4 T. Balsamic Vinegar
4 T. Olive Oil
Juice of one lime
1 T. honey
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper


  1. Soak the blueberries in the balsamic vinegar in one bowl.
  2. Soak the lime in the oil in another bowl.
  3. Using a sharp knife, cut corn from cobs and discard the cobs.
  4. Then, combine the corn with the berries, cucumber, red onion, cilantro and jalapeno.
  5. Whisk together Balsamic, Oil, honey, cumin, salt and pepper.
  6. Pour dressing over salad and stir until combined.
  7. Cover and chill until ready to serve.

Word of the Day – rana – frog

Tip of the Day – Make this salad ahead of time, the day before, if you like, so the lime and berries can be infused into the liquids. Yum!

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Zucchini Corn Pasta with Basil

“Toto, where are you, ” I yelled? I had dropped the leash and he ran off into the tall grass, his specialty. After several minutes I found him sitting quietly nearby, but in an awful situation. The end of his leash was wrapped around the neck of a chicken, with no marks on him, but dead. Dang it! I asked the workers whose it was, and they told me, Luis. On  the way down there I recalled that last year, Luis’ bulls had smashed my fence down and ate 50 or so stalks chock-full of ripe, ripe corn. But no need to bring it up. Luis said, “No pase nada, Dorothy.” And let it go. Wow, do I have amazing friends, good people and exemplary neighbors. Not the first time I’ve been blessed.

Recipe of the Day – Zucchini Corn Pasta with Basil


1 zucchini sliced or shredded into noodles, or 2 c. noodles or rice

1+ T. olive oil

6 green onions, chopped

dash salt

1/4 c. water or red wine

2 c. corn

1/2 tsp. pepper

3 T. coconut oil

1/3 c. basil, chopped

1/4 tsp. paprika

juice of 1 lemon



Cook your rice or noodles, if needed. You don’t have to cook the zucchini pasta! Heat 1 T. Of the oil over medium heat and saute the onions with the salt, about 3 minutes. Add 1/4 c. water or red wine and all the corn but 1/4 cup . Simmer about 3 minutes until hot. Puree in the blender with salt and pepper. Use the same skillet to heat the rest of the oil and add the rest of the corn. Then add the zucchini and herbs and garnish with paprika. Sprinkle with lemon.

Word of the Day – vino tinto – red wine

Tip of the Day – It’s so worth it to cone clean. We want to be at peace, most of all.

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Chicha – Corn Beer

Funny thing about Tiko. Has always, no person spared, watched, guarded, slept near, every airbnb guest I’ve ever had here. In one year, he has never skipped a person, sleeping on the yoga platform, keeping watch over the valley while the guests sleep in their cacoons – the hanging tents. Or sleeping out on the porch in front of the cottage, or guarding the guests who sleep in the gazebo. Or laying down in the grass next to your tent.                                                                                                                                                                                                                                 Well, these last ten days he has not guarded the person, but guarded me, instead, sleeping in the house near to my bedroom door, or by his doghouse outside my bedroom window. Perhaps he senses that I, too, have stayed away from this guest as much as possible. Or maybe he knows even better than I. (I also have my cell and my machete on my nightstand, so don’t worry.)


Recipe of the Day – Chicha

2 pounds fresh corn, cut from about 6 ears

2 1/4 gallons water

2 lbs. panela, or other raw sugar, such as tapa de dulce or piloncillo

1 ou. freshly grated ginger

1 T. fresh lime zest

Coarsely chop the corn, then transfer to a large stockpot and add the water. Bring to a boil over medium heat and add the sugar, stirring to dissolve. Simmer for 30 minutes, then cover and chill to room temperature by setting the pot in an ice water bath. Pour the corn mixture through a strainer or cheesecloth into a large jar.,Add the ginger and lime zest, and stir. Cover with a cloth or paper towel and set aside to ferment 1 to 3 days or longer, depending on taste.

Options: cinnamon, coriander, berries and jalapeños, added at the end of the boil. Beer or bread yeast added after chilling can provide a quicker fermentation and a cleaner, drier drink.

Word of the Day – chicha – corn beer

Tip of the Day – Don’t drink too much! But a little fermented food daily is so good for your stomach, killing the bad bacteria. For a more authentic chicha de muko, hang the shucked corn ears out to dry for a few days, then remove the kernels. Grind the corn to produce a coarse flour. Chew in small mouthfuls to moisten with saliva, and form it into small cakes. Dry them in the sun before throwing them in the brewpot.