Shea Comfrey-Calendula Butter

My friend, Joy, brought me back Shea butter from the States, woohoo! Just in time to make my healing salve, but this time with Shea butter, the fat that’s extracted from the nuts of the African shea tree. It’s used for all kinds of skin problems, from dry skin, burns, to wrinkles and eczema. i’m combining it here with calendula and comfrey to ease pain and soothe and heal rough, dry skin, as well as lip sores.

Recipe of the Day -Shea Comfrey-Calendula Butter

Ingredients:

1/2 c. cold pressed olive oil

1 ounce dried herbs: 1/2 ounce calendula and 1/2 ounce comfrey

1/2 c. shea butter

1/2 c. coconut oil

1/3 c. beeswax

1/4 c. cacao butter

3 vitamin E capsules (of at least 400 units)

10 drops Essential Oil (lavender, rose, or jasmine, lemon, or your choice)

1 tsp. mica powder, color of choice, to color the salve. (But you don’t need to.)

Cheesecloth to strain herbs

Directions: Place your herbs into an oven safe dish and pour the olive oil in. Stir and bake in the oven at the lowest possible temperature (200 degrees or less) and bake for 3 hours. This is your infused oil. (Or, you can pour olive oil directly over the herbs in a clean jar and let sit for 6 weeks.)

    1. After 3 hours allow the mix to cool slightly but strain through the cheesecloth while it’s still warm. Squeeze out all the oil you can.
    2. Put your mixture in a pot on the stove (a double boiler would be great) and very GENTLY heat the oil mix back up, without burning. Add all the other ingredients, except the essential oils.
    3. Puncture and add your vitamin E capsules (or about 1/2 teaspoon if using liquid E) and then add your beeswax. Stir until it’s completely melted and blended.
    4. Remove from heat and let cool just a minute or two while you add the essential oil  and mica powder – your color. Move to fridge and let cool another hour or until starting to harden around the edges but still somewhat soft.Use a hand mixer to whip for 10 minutes until fluffy.Return to the fridge for 10-15 minutes to set.Then pour into a wide mouth jar or several small jars. As it cools the mixture will become semi-solid and be the perfect consistency.
    5.  Word/Phrase of the Day – erase una vez – once upon a time
    6. Tip of the Day – The combination of shea and cocoa butter with two nourishing oils makes a highly moisturizing combination, but whipping the mix helps it go on smoothly without being oily.

Jacoticaba Crumble

You know, i was humbled when some guests left and I found a $10 bill hidden under a mat on the coffee table. To help me out, you know? And i was wondering which thing I should use it for. And then, one of my old workers asked me on facebook if he could borrow $10 and work it off for me. Which is 3 hours work here! So I said, yes, and he just sanded and lacquered all my wooden shutters and front door. And while it was drying he weeded and dug around with the 28-year old energy that is truly unstoppable. Isn’t it amazing how money moves around. i feel so humbled, then i feel so honored that someone would ask me for help (and he, young soul, has two little kids!) and then so grateful for…just…everything and everyone.

Recipe of the Day – Jaboticaba Crumble

Ingredients;

1 lb. jaboticaba berries

1 lb cherries, blueberries, black or other berries

4 c. GF cake flour

1 T. honey

Topping;

2 T. GF cake flour

3 T. rolled oats

1 T. honey

2 T. Coconut oil

Mix together 1 lb jaboticabas and other berries, if you like with the cake flour and honey. Place into well-greased ramekins.
For the topping, in a separate bowl mix the cake flour, oats (non instant), honey and oil.
Pour topping over the berries and bake for 20 mins at 200°C until golden brown. Serve with a dollop of banana ice cream and jaboticaba syrup.

Jaboticaba Syrup

Halve about 25 berries and simmer with 1 cup of water in a heavy-base pot for 15 minutes.
Add 2 tbsp honey and 2 tsp grated ginger.
Simmer for another 15 minutes and strain.

Word/Phrase of the Day – me sentía humilde – i felt humbled

Tip of the Day – Make your banana ice cream by freezing a cup of frozen, cut bananas and then blending! That’s it!

Lebanese Green Beans (Lubee)

My daughter received these beautiful pheasant feathers as a gift for doing such beautiful photography for a wedding. Can you believe that! Que regalo! What a gift!

Recipe of the Day – Lubee

Ingredients –

  • 2 T. olive oil
  • 3 green onions, minced
  • 2 cloves garlic, minced
  • 1 lb. green beans (fresh or frozen)
  • 1 tsp. cumin
  • 1 tsp. Garam Masala, or cinnamon
  • 2 c. diced tomatoes
  • Salt and pepper to taste

Directions;

Heat the oil in a large saute pan over medium high heat. Add the onion and sauté for 3-4 minutes. Add garlic and continue to sauté for 2 minutes {if you are using meat, it can be added here and sautéed for an addition 4 minutes}.

  1. Add the green beans, spices and tomatoes and mix together. Bring to a boil, then cover and turn the heat down to low. Simmer for 40-45 minutes, or until green beans {and tofu or meat, if using it} are tender, stirring occasionally. Adjust seasonings to taste as well as salt and pepper.
  2. Serve warm over rice or quinoa with a side of pita bread and yogurt.

Word of the Day – pheasant –Faisán

Tip of the Day – You could add mushrooms to the saute mix, and serve with rice, raw crackers, salad pita bread, hummus and nut/seed or plain yogurt.

Toasted Quinoa Chocolate Crunch Bars

My daughter was showing me on video, these beautiful columns of light seemingly beaming upwards in the skies of Montana. They are from unshielded lights, visible when it’s super cold. They are actually ice crystals, shaped like plates, that are usually in high clouds, but they float in the air, close to the ground, and then reflect light back downwards, making pillars of light. The collected light beams from millions of cyrstals relfecting light towards your eyes.

Recipe of the Day – Toasted Quinoa Chocolate Crunch Bars

 

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

Ingredients

  • 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

Directions:

  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!

Pumpkin Seed Snack Bars

Did you know, I didn’t, that women donate their old wedding dresses so that the lace and detail work can be deconstructed and used as appliques on burial baby gowns? These gowns are donated to parents in need who have lost their children. Such a beautiful cycle, to go from marriage to loss. Celebrating your beautiful day to help others who are suffering.Then there’s Menstrual Reusuable Pads for women in third world countries, who miss so many days of school for having to stay home  during their times of the month. Each girl gets two resuable waterproof pads, and two bars of soap and one to three pairs of panties for girls. You can donate any part of this. Based out of Bellingham, WA. is the company that starts these things. My daughter’s mother-in-law got her kits funded byvThrivent and has made 4000 pads already – changing the lives of 2000 girls already. You can apply for a grant through them and they give you $250 in supplies to start out helping others. Pretty. Dang. Cool.
Recipe of the Day – Pumpkin Seed Snack Bars:

Ingredients:

4 c. toasted oats
1/2 c. coconut cream
1/2 c, almonds
1/2 c. pumpkin seeds (pepitas), raw or roasted (150 degrees C for 45 minutes)
1/2 c. dried berries of choice
1/2 c. cacao nibs
1/2 c. shredded coconut
dash salt
Syrup – 1/3 c. Grade B maple syrup, coconut syrup, honey,

OR make your own:

1/2 c. panela or brown sugar or stevia leaves
1/4 c. honey
1 T. coconut oil
1/4 tsp. salt
Directions:
Lightly oil a 13×9″ pan with coconut oil. In a large bowl, combing the oats, coconut cream, nuts and berries. Set aside.
For the syrup – Use Maple syrup, or, In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until oil is melted and sugar is dissolved. Pour over oat/nut mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Word of the Day – angeles – angels
Tip of the Day – You could do this with Cheerios or any other cereal for a great snack mix!

Jessica’s Uvilla Berry Sauce

Jessica gave me her recipe, as we were sitting down together at the Gourmet Dinner. Uvillas are SO good! So what a great idea to make them into a sauce.

 Recipe of the Day – Jessica’s Uvilla Berry Sauce

Ingredients:

1 c. uvillas, cranberries or Mora berries

1 tsp. cardamom

1 T. chia seeds

1/2 tsp. cinnamon

Directions:

Combine all ingredients in a blender or food processor. Let sit in the fridge until the chia seeds have made it thick.

Word of the Day – sentado – seated
Tip of the Day – Add a little sweetening, if you like. Honey goes really good with uvillas.

 

Mashed Parsnips and Apples

Well, New Year’s Eve was pretty darn fun this year! The atmosphere was up and fun since early this morning. I had to pass by SIX lines of guys in drag, dancing and putting up their, “Donate to Me,” line in front of my bike. Didn’t work. I laughed and said, “No, no, no,” each time. And dinner at Murano’s was an incredible delight to the senses.

The effigies at El Molino Tropical
New Year’s Eve, Cucanama Dec. 31, 2018
Effigies in front of the rooms at El MOlino Tropical, where I swim. Dec 31st, 2018, New Year’s Eve
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The hor d’oerves at Murano’s, amazingly delicious mini taco and three different ceviches New Year’s Eve , 2018
The pepper=spiced chocolate mousse at Murano’s, so wonderful, New Year’s Eve , 2018

Recipe of the Day – Mashed Parsnips and Apples

Ingredients:

3 T. coconut oil

2 1/4 c. milk of choice or water

1 1/2 tsp.Salt to taste

Directions:

  1. 1. Melt the oil in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.\. Remove from heat, and let stand, covered until slightly cooled, about 5 minutes. Puree in a blender until smooth. With machine running, add one more T. oil, if needed.
  2. Word/Phrase of the Day – Feliz Nuevo Ano – Happy New Year

Tip of the Day –  I had this at the gourmet dinner and it tasted just like mashed potatoes! The trick is to roast the parsnips first. It can be refrigerated for up to 2 days. Reheat before serving.

Champurrado – Corn Cacao Drink

A friend gave me this amazing recipe: corn with cacao truffle, topped with frozen bananas. Wow! Then I read about it – The Mayans recorded their complex cacao recipes, inscribing each drinking vessel with glyphs for the beverage they contained! A variation on this porridge, or chocolate atole, is still widely made today and is now known as champurrado.

Ingredients:
  1. 3 c. water.
  2. 2 cinnamon sticks.
  3. 1 anise star.
  4. ¼ c. masa harina.
  5. 2 c. coconut or other milk.
  6. ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
  7. 1/3 c. panela , honey or other sweetener

Directions:

  1. In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and sweetener.
  2. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sweetener is dissolved, whisking occasionally. Serve immediately.
  3. Word of the Day – Champurrado – Corn Cacao Drink

Tip of the Day –You can turn it into a sweet truffle by leaving out all but a tsp. of the milk, rolling into truffles and  topping with frozen banana ice cream!

Fermented Roasted Garlic Spread

Beautiful, beautiful life. Can you believe that my cat, Paco, who disappeared 1 1/2 years ago, just walked by my kitchen window! So casually, as if he hadn’t been gone all this time. Crazy, huh? It didn’t look like he wanted to stay, and he looked pretty darn good! So I guess I will not worry, but be happy he’s safe and not poisoned or something!

Recipe of the Day – Fermented Roasted Garlic Spread

Ingredients:

  • 4 heads fermented garlic (See recipe on this blog by typing “Fermented Garlic” in the search engine on this first page
  • 3 tsp. olive or coconut oil
  • dash salt and pepper to taste
  • 12 tsp. fresh herbs, minced ( I like rosemary)
Directions
  1. Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
  2. Roast in 375°F oven about 45-50 minutes until soft and golden.
  3. Squeeze the meat out of the skins. Season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.

Word of the Day – asado – roasted

Tip of the Day – Use on gluten-free bread or toast, roasted vegetable like asparagus, peppers; put in hummus, yum!