Clare’s Meringues with Aguafaba

You know the viscous water that you’ve cooked your garbanzos or white beans in? You can use it for a direct replacement for egg whites. It’s used for frostings and so many recipes, Including meringues, fudge and marshmallows. Clare’s using it on her vegan gingerbread house!

1 egg white = 2 T. agua faba

1 whole egg = 3 T. agua faba

Recipe of the Day – Clare’s Midnight Meringues

Ingredients:
8 T. aguafava , and beat the hell out of it.
4 drops chocolate stevia
1/4 tsp. cream of tartar
t tsp. raw unsweetened coconut flakes,
2.5 TBS cocoa nibs
1/4 c. cocoa powder
Directions:
    Beat the aguafaba with the cream of tartar until they stand in peaks. Gently fold in the rest of the ingredients and bake at 225 degrees F. for one hour… – less than 1 g. of sugar in each. BAM.
Word of the Day – agaufaba – bean water
Tip of the Day – You have to beat the heck out of it.

Egg White Lemon Mask

Awhile back, probably 10 months, I wrote a post about sun-gazing. And after 45 weeks of daily sun-gazing, I finished! I started with 10 seconds, and added 10 seconds a day, to 1 minute per week. I did that for 45 weeks, as instructed, with proper eye care, (looking at the compass directions around the sun, not in the middle), and beautiful meditations, and today reached 45 minutes.  I cleared out physical problems, emotional, spiritual while meditating. Today I pretty much cried the whole time at the grace of amazing, Divine, divine Love being poured, being shared with me.  Now I’m supposed to walk barefoot 45 minutes a day for 6 days. And one can stop at that point. But it’s better to do it a year. I’m doing it.

Recipe of the Day – Egg-white

Lemonl Mask

From Enmar’s Class on Herbs in Your Garden

Ingredients:

1 egg white

3 drops lemon

1 c. water

Directions: Whip the lemon and egg white until it just starts foaming. Put on your skin and leave for 10-15 minutes.

Word of the Day – masque – mask

Tip of the Day – Do twice a week to firm and tone your skin.

Gaby’s Avocado Conditioner

After living here for over two years, I know this sounds corny, but I really see these animals as my friends. The mot-mot was here the first day I moved in, looking down at me as I awoke, looking up in the morning. He’s brought is partner for me to meet! I say, “hi” to them,the horneros, spiders, the same blackbirds, cows, squirrels, that inhabit the land. They maje me happy when I see them. Weird, huh?

GsbyRecipe of the Day – Avo Conditioner

1 avocado

1/2 banana

1 egg

2 T. yogurt

Directions: Mix by hand and apply to hair. Leave on for two hours, then rinse throughly.

Word of the Day – pelo – hair

Tip of the Day – The Ecuatorianas have beautiful, rich, thick, soft hair. The use local natural ingredients and really know what they’re doing!

Hats (aka -Tops to Toad in a Hole)

Seed Joy. I love it. Every 6 months, or so, when I get to go buy seeds at the Ferreteria, it feels like Christmas! The funny thing is how they weigh it. I put them in tiny bags. They put the seeds in a hand-held balance scale weighed down on one side with an ounce of metal. “What did I plant,” you ask? In the words of my friend, R, I planted, “Little black ones, tiny green ones, some round red ones, and bigger round red ones!”  Celery, lettuce, spinach and cauliflower, with the full moon.

Recipe of the Day – Hats! Tops to Toad in a Hole

3 eggs

3 pieces bread : your choice, but the round ciabatta is fun

3 Tab. butter or coconut oil

Sprinkles of: garlic salt, basil pepper

Directions:

Heat the skillet. Cut the center hole out of each piece of bread and save the hole as the “hat.” Butter the bread, both sides. Crack the egg into it. Sprinkle your herbs and spices. Put the little crouton in the pan to get crispy. Flip the egg bread. Put the little hat back on top – use it to mop up your egg! Cook 3 min. for each side, if you want it over-medium. For over-easy – 2 minutes each side. For hard eggs – 3 1/2 minutes each side.

options; parmesan or vegan parmesan

Word of the Day – huevos – eggs

Tip of the Day – Heat your skillet up for several minutes. Throw a couple drops of water in it to see if they bubble. Then, it’s ready. A cast-iron skillet is the best.

Click “subsxribe” to get these recipes in your inbox. It’s free!

 

 

“No-Egg” Salad

Gosh, my friend called me last night to tell me someone had tried to rob their house! She lives in town with her 30-year old son, and they awoke in the middle of the night when someone entered through their upstairs patio! He got scared when he saw them, and made a quick get-away. Two of my workers are over there, now, putting up barbed wire and cut glass on top of her walls – a typical move in the town of Vilcabamba. Poor thing.

© clare parsons photography
outta’ school

Recipe of the Day – Mock “Egg” Salad

Raw egg salad (no egg)

Ingredients:

-1 1/4 c. cashews
-1/2 c fermented barley water, coconut kefir, rejuvelac or water
-lemon juice from 1/2 lemon (~1 T)
-3/4 tsp. turmeric
-1 tsp. garlic powder (1 1/2 garlic cloves)
-3/4 tsp. Himalyan rock salt

-2 celery stalks – finely chopped
-3 T of a fresh red pepper – finely chopped
-sprinkle pepper
-sprinkle paprika

Directions:

1. Add 1st six ingredients into a high-speed blender or food processor. Blend very well until it’s creamy with a few chunks, if you like it chunky.
2. Pour into a large bowl. Add chopped celery, red pepper, parsley, onion, carrots, pickles or other veggies of choice.
3. Mix everything together by hand. Pour into egg cups, use as a dip, or fill lettuce leaves or raw crackers. Sprinkle with pepper and paprika. Chill.

Word of the Day – alambre de púas – barbed wire

robber – ladrón

Tip of the Day – Always be vigilant – with your belongings, with your loved ones, with your meditations and blessings. Everything counts!

Press “subscribe” to get these recipes in your emails. It’s free!