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.

Green Smoothie Bowl

I’ve been doing my water therapy for two weeks, and have been out of pain nearly the entire time. Maybe one hour of day with ice after working out. Oh, my gosh! It’s a friggin’ miracle!

Okay, Here’s the skinny on the pools in Vilcabamba.                                                                      -Hotel Paraiso – $4, never warm,  but you get to use the sauna, steam room and jacuzzis.          -The new Old Folks Home. $3, heated by solar panels, so wait for the late afternoon when the sun has heated the pool,  but you get to use the workout room and if you wait 5 minutes the shower is hot.  But you can’t use it weekends when they clean the pool, and evenings are reserved for the residents.    And a 100-year old man may hit on you, but it’s okay.           -Hosteria Vilcabamba – $7. Free if a group eats there. If you tell them ahead of time they’ll heat the jacuzzi and steam room, but not the pool. They need two hours to heat the others. -El Rio Chamba – Across from the Zoo, in a beautiful setting. They often have Saturdays free swim!                                                                                                                                                                     La Molinda – Before the Hotel Izchcayluma,  on the right. Not only is it the warmest pool, but it’s $2 to use the pool. The showers are HOT. The jacuzzi is nice and warm. The steam bath is extra, but it looks wonderful. And you can eat there, too! Open 7 days a week and they will give me a monthly discount.

Recipe of the Day – Green Smoothie Bowl

Ingredients

  • 1/2 ripe avocado

  • 1 lg ripe banana, frozen and sliced

  • 1 c. berries of choice

  • 1 handful spinach or  kale, stems removed

  • 1/3 c. coconut, almond or oat milk
  • 2 T. sunflower or chia seeds
  • 1 c. pineapple or mango, chopped and frozen
  • options: 1 tsp. cacao nibs, chocolate chips or shredded coconut

Directions: Put 1/2 c. of your nut or seed milk in the blender. Add 1/2 of the bananas, 1/2 of the berries, and 1/2 of the pineapple or mango, and all of the spinach and avocado. Blend well. Divide smoothie mixture between 2 bowls and garnish with the rest of the sliced fruits. Add t opping options like granola, cacao nibs, chocolate, granola and coconut.

Veggie Pineapple Chili

After coming home from the pool and bike riding, having your dinner made sure sounds good. Do this in your crockpot, if you want!

Recipe of the Day – Pineapple Chili

Photo courtesy of heather likes food

Ingredients

  • 3 c. tofu or ground meat.
  • 1 medium whit onion, chopped
  • 3 c. chopped pineapple
  • 8 c. chopped tomatoes
  • 2. c. cooked black beans
  • 1 6-ounce can tomato paste
  • 1 1/2 T. chili powder
  • 4 tsp. ground cumin
  • 2 tsp. turmeric
  • 2 cloves garlic, minced
  • optional : 1 c. daiya or regular white cheese, tofu or almond sour cream and hot sauce.

Directions

  1. In a non-stick skillet over medium heat, cook tofu/meat and onions, stirring to crumble. Drain off any fat and transfer to your slow cooker.
  2. Drain the pineapple, separating the juice and the fruit. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
  3. Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
  4. Stir gently.
  5. Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last ½ hour – hour of cooking.
  6. Serve topped with cheese, sour cream and hot sauce, if desired.

Word of the Day – notacion – swim therapy

Tip of the Day – You can leave out the beans, adjust the spices to make it hotter, if you like.

 

 

Garlic Coconut White Sauce

I saw a package of White Sauce in the store, and as usual, thought I’d just go home and make it! Great for your gluten-free noodles and breads, pizzas, etc….!

Recipe of the Day – Garlic Coconut White Sauce

Ingredients
  • 2 T. Coconut Oil
  • 1 green onion, chopped fine
  • 3-4 cloves garlic
  • 1 tsp. fresh or dried herbs
  • 1 c. coconut cream
  • 1 tsp. miso paste or soy sauce
  • pinch salt
Instructions
  1. In a small saucepan over medium heat, melt the oil. Reduce the heat and add the onions and garlic. Simmer 10 minutes until tender.

  2. Allow to simmer for 3-4 minutes or until tender Add the cream , miso, herbs and salt and stir until smooth. Blend, if you like it more creamy.

  3. Store in a sealed jar or container in fridge for up to 2 weeks.

    Word of the Day – salsa, sauce

Tip of the Day – A lot of my friends would use butter or ghee in this recipe.

Muscle Relaxant Tea

Been having a lot of trouble with my back lately – the tail end of the watering/dry season, where I spend hours in the garden. Here’s my relaxing tea for tired and painful back muscles/herniated disc. Helps me sleep, too!

Recipe of the Day – Relaxation Tea

Ingredients:

1 c. chamomile flowers

1 c. lemon balm

1 c. passionflower leaves and flowers

1/2 c. grated ginger

1/3 c.  poppy seeds

1/2 c. valerian

Directions: For a big batch, mix the herbs above. You can cut it down to one teaspoon, where it says one cup, and 1/2 tsp. where it says 1/2 cup!

Word of the Day – sedante/sedativo – sedative

Tip of the Day – Chamomile is a mild sedative, and lemon balm improves mood and is a mild pain reliever. Passionflower (above) is another mild sedative, very calming, and ginger enhances the effects of the other herbs! Add stevia or other sweeteners to taste.

 

Tepache

I had this drink in Agave Blu – one of the Mexican Restaurants here in town. Honestly, the gals I was with and I thought it was cranberry juice. But, no! A wickedly delicious, fermented drink known as Tepache. The chef keeps it raw, so that all the natural bacteria is intact. Here’s his recipe, or one close to it while I was rapidly storing his words in my brain!

Recipe of the Day –  Tepache

Ingredients
  • ½ pineapple cut into chunks (leave skins on)
  • ½ c. panela
  • 4 c. water
  • 2 whole cloves
  • 1 tsp. each of cinnamon, cardamom , Jamaica flower and sweet pepper.
Directions:
  1. Wash the pineapple and  cut into chunks.
  2. Mix the panela and pineapple chunks,water and  spices, and add to a large glass jar or pitcher.
  3. Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
  4. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
  5. Scoop out the white foam that forms.
  6. Serve over ice.
  7. Word of the Day –fermentacion – fermentation

Tip of the Day – Use organic pineapple, so you don’t get the pesticides in there!

Toasted Pumpkin Seeds

How to toast pumpkin seeds? They pop, like popcorn! It’s really fun and fast in your toaster oven.

Recipe of the Day – Toasted Pumpkin Seeds

Ingredients:

 1 c. Pumpkin seeds

1 tsp olive oil

1/4 tsp salt

1/8 tsp ground black pepper

1/8 tsp. garlic powder

1/8 tsp. onion powder

1 tsp. Bragg’s Aminos Acids or soy sauce

1/8 tsp. ginger

1/2 tsp. curcuma-aji sauce (optional)

  1. Heat  the oven to 300 degrees F.
  2. Line a small baking sheet with parchment paper and set aside.
  3. In a small bowl, combine pumpkin seeds, olive oil and spices.
  4. Spread  onto baking sheet and toast for 10 minutes.
  5. Set aside to cool.

Word of the Day – pepitas – pumpkin seeds

Tip of the Day – Sprinkle on your salads and soups, yum.

Chocolate Glaze

Mi pobrecito – Lucas. His hips started swaying to one side. Then got worse until he didn’t want to stand up or walk! One vet said it was Long-dog Syndrome – hip dysplasia from his genes, even though he’s not even 3 years old yet. And the other said, herniated disc. Both gave meds which only made it worse. So, poor thing. I hope it’s temporary. He’s such a positive guy!

Recipe of the Day –  Chocolate Glaze

Ingredients:

1/2 c. plus 1 T. water
1 c. plus 2 T. panela or coconut crystals
1/2 c. thick coconut cream
1/4 c. cocoa powder
3-5 drops chocolate stevia, liquid, adjust to taste

Directions

  1. In a saucepan, combine 1/2 cup water, coconut sugar, coconut cream and cocao powder. Simmer for about 20 minutes until mixture slightly thickens.
  2.  Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture  and stevia until thoroughly combined.
  3. 3. Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.
  4. Word/Phrase of the Day – caderas malas -bad hips
  5. Tip of the Day – Go to the coconut lady. Have her pour out the coconut juice. Drink as much as
  6. you want, but leave a little for your recipe. Have her scoop out the cream and she’ll put it in a baggie for you. Try not to eat it before you get home!

Boldo Tea

This is an herb I got in the Otavlo Market – the Boldo leaf, used to treat mostly ailments of the liver, bladder and protate, but also for the gallbladder and gallstones. It’s also fo insomnia, rheumatism, cystitis, gonorrhea, syphilis, colds, constipation, indigestion and earache. It’s been used traditionally to rid the intestines of worms, as a mild sedative and nerve tonic..

Recipe of the Day – Boldo Tea

Ingredients: a couple leaves Boldo.

Directions. Take a couple leaves of Boldo and pour hot, almost boiling water over. Cover and let steep for 20 minutes.  This cup also has a twig of horsetail in it!

Word of the Day – liver – higado

Tip of the Day – What I do, to see if herbs work well together, is to taste the tea of each individually, smell and taste both. If they’re both calm, or of the same feeling, I combine them!