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!

Pickled Garlic

D told me she couldn’t eat raw garlic, but she can eat pickled garlic. Yum! Fermented foods being good for your stomach – makes sense! You make this just like you would cole slaw or other fermented dishes. Pretty simple, except for the peeling, But luckily, here you can get the bag of garlic already peeled! And what a great snack when you don’t want something sweet, or want to keep away colds, or vampires!

Recipe of the Day – Pickled Garlic

INGREDIENTS:
12-14 heads of garlic
1 liter water

2 T. sea salt
Herbs such as thyme, basil, rosemary or fresh oregano from the garden

Directions:
Peel garlic  Pour them into a quart jar, leaving 1-inch of space at the top.. Pour the salt water and herbs over garlic cloves.
Allow to ferment for 3 to 4 weeks before moving to cold storage. The longer these sit in the cold, the better they are!

Word of the Day – crudo – raw

Tip of the Day – To peel, you can either: smash each one between two spoons, and the skins fall or

Roast it in a low oven, around 200°F, until the skins loosen a bit.
Peel them with a small sharp knife to keep them 100% raw.

Or:
Put the whole head(s) of garlic, or the unpeeled cloves, into a small metal pot with a lid, then shake the covered pot vigorously for a few minutes. The paper on the garlic cloves will fall right off.

How to Ferment Your Tofu

Well, my friend the  froggy, the one basically lives in my house  – I finally discovered how he was getting in. I watched his legs disappear through these tiny holes in the bathroom sink. Then, if I’m very observant, I can watch his little eyes peak out when he thinks I’m not looking. Here he is peaking out of the bathroom sink holes.

Recipe of the Day – Fermented Tofu

Ingredients:

  • 8 slices fresh firm tofu
  • 1 tsp, chili powder
  • 12 tsp, pepper
  • 12 tsp. fennel
  • 1 T. salt
  • 12 c. rice wine or your choice vinegar
  • Directions:

    1. Press the bean curd  between 2 paper towels and 2 plates for 2 hours. Dry with towels and cut into 9 cubes. Place in covered baking dish or steamer pot in well aired room for 2 to 4 days.  It will have an old yellowish color and have a very strong smell like blue cheese.
    2. Sprinkle seasonings over all.
    3. Put into a clean, wide-mouth jar Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely. It should be soft and creamy.

Word of the Day – bano – bathroom

Tip of the Day – This smells really strong, as strong as blue cheese. Don’t be afraid!  You could also make it without the seasonings if it’s too strong for you. It was most excellent in M’s stir-fry and sauce, in black-eyed peas, with beans or rice.

Fermented Barley Juice (video)

W, the gardener, showed me a video of the three-meter snake that was on my land four years ago. Only now, its fivr meters! Holy cow. With the dangerous “mariposa,” (butterfly) markings of the poisonous snake.

Recipe of the Day – Fermented Barley Juice

Ingredients:

1 handful barley

5 cups water

2 1/4 ” slices ginger

2 pinches orange peel

sweetening

Options: lemon peel, dash of cinnamon

Directions: Soak barley in water overnight. Add ginger and orange peel, some sweetening, if desired, lemon or cinnamon. Let sit for one-two days with an aerated top/paper towel, stirring daily.  Set it on the counter, one or two days, or depending on how fermented you like it, then refrigerate at night. Use the seeds twice, if you like.

Word of the Day – serpiente – snake

Tip of the Day – Drink 8 ou. twice daily, afternoon and right before bed. Fill the same jar up with water as you decant off what you need to drink. Full of magnesium, phosphorous, copper and antioxidants! Restores the natural flora in your gut!

 

Fermented Coconut Cheese

Tiko seems to have the same ear-sensitivity as my last dog, my son’s dog, Eagle. He’s hiding in my room in case the fireworks come again, poor thing! He’s usually outside guarding the house from fireflies and crunching those huge beetles!

Tiko

Recipe of the Day – Fermented Coconut Cheese
Ingredients:

2 c.  coconut cream
1/2 – 1 tsp. non-dairy probiotic powder ( about 10 billion CFUs)** or

juice of 1/2 lemon
Options:

shredded coconut
sea salt
garlic powder
fresh herbs
a drizzle of honey or coconut syrup
fresh berries or bananas
a squeeze of fresh lemon for a little more tang
nutritional yeast for an extra cheesey flavor

cacao nibs
Directions:
Mix probiotic powder or lemon  juice with the coconut cream.
Place coconut cream mixture into a bowl. Cover with a paper towel secured with a rubber band and leave at room temperature in a dark place. Leave the coconut cream to ferment for at least 24 hours. The longer it sits, the more tangy it will be. I usually leave mine somewhere between 24 and 36 hours. Taste it to find that perfect time.

Drain off any liquid from the bowl and take the coconut cream from the pouch. Place into a bowl or container, add a pinch or two of sea salt and any other flavorings you’d like.. Stir well. Chill for a few hours until firm.  You can also add a little fresh lemon juice or other options, above.

Word of the Day – fermentacion – fermentation

Tip of the Day –I use a coconut probiotic starter from a friend. But you can use powder from probiotic capsules. When you are ready to use this cream cheese, allow it to come to room temperature for 5-10 minutes,

This will not work in baking recipes that call for cream cheese, as it will melt in high heat.

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Fermented Barley Water

A friend asks, “Hi Dorothy. I was looking at your Creamy Mushroom Soup. How long do you age your barley water? Where do you keep it? How long will it last. Hope all is good.”

Recipe of the Day – Fermented Barley Water

Ingredients:

1 handful barley

1 qt. water

2 -1/8″ slices ginger root

2 pinches orange peel

options: juice of 1/2 lemon, 1 tap. Cinnamon, 1 T. honey or other sweetener

Directions:
Soak 1 handful barley in 1 qt. water overnight. The next day,
add 2 slices of ginger and 2 pinches orange peel, some sweetening, if desired, lemon or cinnamon.
Let sit for one-two days on your counter, depending on how fermented you like it, then refrigerate at night.
Drink 8 ou. twice daily, afternoon and right before bed.
Fill the same jar up with water as you decant off what you need to drink.
Full of magnesium, phosphorous, copper and antioxidants!

Word of the Day –  barley

Tip of the Day – Have a little fermented something everyday, like this barley wYer, rejuvelac, kombucha, sauerkraut. That way you don’t have to buy expensive probiotics!

 

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.

Interview with Chefs Suzanne and Phil Ohlune

Good Morning Guys and Gals! So, today I was lucky enough to interview not one, but TWO amazing chefs! They even offered to share a family recipe with me and of course, you. It’s so delicious I can’t wait to hear from all of you how much you Enjoy it. The Word of the Day and Tip of the Day will be at the bottom of this article, waiting just for you! I hope all of you are having the most incredible day! I am already!
Displaying S&P.jpg
Q: How did you two such awesome chefs meet and come to work together?

A: Hi DorothY, Listening to the call for personal transformation in my life, I accepted a friend’s invitation to participate in a weekend workshop to learn about sound as a powerful tool for healing including how to make and play the Didjeridoo.   Phil was to be the teacher that weekend, and we became close friends sharing music and mutual aspirations to serve cultural transformation and personal growth in our lives and in our community.  Our relationship grew into life partnership as we explored sustainable living, nestled in the forest on an off grid homestead in Winlaw,  BC, cultivating the land, practicing earth stewardship, and deepening in spiritual practices together.  Nearly 4 years ago we followed our passion and moved to Vilcabamba Ecuador to build a center for inspiring personal transformation and cultural evolution.  We have a growing momentum of guests coming for Wholistic wellness retreats, in which we offer deep nourishment for the body, mind and soul, serving up fresh organic foods from our gardens, and providing coaching and support as people further their quest of empowered self-realization.  We also offer 9 day Lifepath Yoga retreats, yoga teacher trainings, and permaculture adventures.  You can find out more about our offerings at www.eternaculture.net

Q:What’s your favorite appliance in your kitchen?

A:The Vitamix 

Q: What is your best creation right now?

A: It’s discovering that I could use 100% rye flour and my rye sourdough culture for any muffin, cookie, quick bread creation I was thinking of.
Q: What do you hope to share with your students?
A: What we hope to share, is our inspiration for Wholistic Wellness and how easy, and enjoyable in can be.  We don’t need to sacrifice taste, or give up our freedom to discover ways to integrate healthy habits into our diet to greatly improve our health and quality of life.
Q: What do you consider your greatest work so far?
A: Our greatest work is to raise the collective energy, to participate in the great cultural transformation, and share with people the tools and ideas to create healthier, happier lives.
Q: Can I share one of your recipes?
A: Yes! Below this last question give your readers the recipe Our Famous Ginger Ale!
blessings,

Suzy

 


 

Recipe of the Day: Ginger Ale

 

Ingredients:

 

2 T. minced ginger
1/4 c. panela sugar, honey or any sugar
3/4 c. water
1/4 c. coconut Kefir
1 liter water

 

Directions: Take a block of panela (raw brown sugar). Put in a saucepan with the 3/4 c. water, bring to a boil, then simmer on low heat until its syrup. Put the syrup in a bottle with the ginger. And the coconut Kefir starter and fill with water. Leave a little room at the top for expansion. Cap and shake. Garnish with a lime!
~ Wishing you much Joy and Inspiration in your Home and Community
with Love and Gratitude,

 

Phil and Suzannah
 
Canción del Corazón
Wholistic Lifepath Center

 

May 2015 Newsletter

 

 

Here in the Southern Hemisphere coffee cherries are ripening, and the lush verdant landscape of the rainy season offers much beauty to behold in flower blossoms, and rainbow landscapes. Our growing food forest is offering us ever more abundance; we have chocolate pods ripening on our little cacao tree, and our citrus, tropical cherries, mangos, and pineapples giving us their first fruits.

Nearly four years have passed since we moved to Vilcabamba Ecuador, following our passion to build a center for inspiring and activating personal transformation and cultural evolution. We have made great progress in 4 short years, and are now entering into our second year of workshop, course and retreat offerings. 
 
In February, we hosted a 2 week Perma-culture Caravan Retreat, in which 12 people joined us to deepen their understanding about perma-culture, sustainability, integrated life practice and community living experience.  We had a incredible time of learning and a lot of fun, and even made a video and slideshow that you can view on our website www.eternaculture.net
We have a growing momentum of guests coming for Wholistic wellness retreats, in which we offer deep nourishment for the body, mind and soul, serving up fresh organic foods from our gardens, and providing coaching and support as people further their quest of empowered self-realization.  We are also offering 9 day Lifepath Yoga retreats, to learn more about that www.lifepathyoga.org

Tip of the Day – Even though it’s a great city with lovely people, there are still people who take advantage of you in new cities, in big cities and small towns. Keep your valuables close to you and hidden, if possible. Dress with respect for the people and don’t flash money around. Be smart about your belongings and keep an eye on them.

 

Word of the Day: panela – brown sugar

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Grenadilla Green Smoothie

Oh, my God, I asked Tiko if he wanted to go for a walk, so he took my sandal and carried it out to the construction area. And it was raining, so I really didn’t feel like walking all that way on one foot. And then I got distracted, and a few minutes later went to get my tennis shoes. And one was missing! Sure enough, Tiko had taken that one, too, to the same area. So I had to wear one tennis shoe and one sandal, take the leash, and go get the other shoes. Wow. That’s the last time I’m gonna ask him to go for a walk. 

Luckily for him, he did beautifully on the leash today, so all was forgiven. And we found a grenadilla on the way back. There often are fruits fallen from the trees and vines here, and the people have so much, they don’t bother to pick it up. So I do! Especially if it’ on the outside of their walls. Then I get to come home and make my grenadilla green smoothie!

Recipe of the Day: Grenadilla Green Smoothie:

Ingredients:

1-2 Grenadillas (another word for passion fruit/maracuya!)

juice of 1 orange

a handful of greens (mine today was romaine, parsley and cilantro)

juice of one lemon

1 c. cold water or mint tea

Directions:

Scoop out the pulpy seeds from the grenadilla. Blend with all the other ingredients. Add a few drops Stevia or other sweetener, if desired. Chill or pour over ice cubes, or drink temperatura ambiente – room temperature.

Word of the Day: Grenadilla (granadilla) – passion fruit

Travel Tip of the Day: The scientific name – Passiflora Ligularis Seeds (Granadilla) is processed here in Ecuador as a sleep aid. You can pick it up in the Farmacia (Pharmacy) for about one dollar. Take a spoonful at night and sleep like a baby. God, I love nature.

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Banana Coconut Kefir

Well, the electricity was out for the last five-six hours, so I couldn’t make my morning green smoothie in the blender. Instead, I grabbed a handful of Romaine from the garden, mi jardin, and drank my first coconut kefir I’ve had in years. I used the starter from the Fermenting Workshop I went to last night, mixed it with a small banana, mushing it up by hand, and it sure gave me a zing! This recipe, without the banana, is very good for Candida. All coconut products are superb in combating the fungus and helping maintain a healthy immune system.

Wilson came by and gave me a whole banana stalk, with about 100 bananas on it! When he first did that, and hung it up on a rope on my back porch, I said, “Now, I am an Ecuadoriana!” Because everyone has an abundance of banana trees here. And if yours aren’t grown, as mine aren’t yet, people are glad to give you their extras! Oh, my gosh, the land of abundance. I feel enormously blessed every day of my life here.

This workshop was at a  beautiful house on an acre with solar fridges even! Anyway, I got some free coconut kefir starter (no milk in it) and we made coconut kefir, banana kefir , beet kvass, cultured veggies, ginger ale, yogurt and some tzatziki dips! Yum. And ate a hugeplate of everything. It was so good.

 

Recipe of the Day – Coconut Banana Kefir

Ingredients:

2 T. starter (coconut juice with kefir grains in it, fermented)

1 1/2 liters coconut water

1 banana, mashed

1 piece of cheesecloth

Jug, Jar or Pitcher

Directions:

Fill the jug with coconut water. Let sit for 12-24 hours, but use within that time. It should have a piece of cheesecloth over it to keep out the fruit flies and other bugs. Take out some of the liquid to reserve for your next batch. Then add the mashed banana to the top of the jar. It may sink and come back up again. Wait 12-24 hours. It will have bubbles, which means its fermented! Then, you can pull out the banana, eat or discard. Or mix it all together and drink. Like I did! It’s amazingly good, and with the bubbly fermented taste, you get a real zing to your system with it! Put the rest in the fridge so it will continue to ferment slowly.

Word of the Day: jardin – garden

Tip of the Day: Eating a little fermented food each day, like yogurt, kefir or sauerkraut, will kill the bad bacteria in your gut and feed the good bacteria! It sure helps with Candida!

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