Iranian Sweet Potatoes

I sat down with J on a park bench, waiting for the hiking group to get going. And commented on the troubles one of my children is going through.  She said, and she always does this in the most non-judgemental-way, ”I believe that every single person comes here with their…mess. Their contracts, karma, intricately complexity of mind and things they have to work out. And that every time we interfere, try to push, or help, in gets in the way of their healing. Unless they ask for it and you’re part of that healing. I don’t know how it is for a mother, with her children. It must be tremendously difficult to let them be on their path without wanting for them.”

Recipe of the Day – Iranian Sweet Potatoes

Ingredients

  • 2 large sweet potatoes or yams
  • 2 T. olive oil
  • 1 tsp salt
  • 2 tsp, saffron
  • 1/4 tsp. cayenne pepper
  • Few grinds black pepper
  • 2 T. honey
  • 1 T. rosewater

Directions;

  1. Place a large sheet pan in the oven and heat to 500°F. Scrub the sweet potatoes. Put in a pot of water and boil until tender. Wait until cool, then peel and mash.

  2. Stir in the other ingredients until combined. Mash well.

  3. Serve the potatoes warm, drizzled with olive oil.

    Word of the Day – azafrán – saffron

    Tip of the Day – Farideh says the safflower and rose water open the heart and relieve depression!

 

Jaboticaba (Berry) Cordial

I was standing on the edge of the pool when the owner came over and took the phone out of my hand. ”Put your phone here,” he said, remembering how i’d come into the Molino Tropical, just to retrieve my phone i’d left there the day before. ”And you’ll put your clothes here, Dorothy, in this locker, from now on, and i’ll give you a key.” Then, while swimming, his helper came with a chair, put it near the pool’s edge, and put my towel and goggles on top. What? What is going on today that everyone is taking care of me? After six months of using their pool. See how we need each other? People.

Recipe of the Day – Berry/Jaboticaba Cordial

ingredients;

2 lbs. jaboticaba or other berries

1 c. water

juice of 1 lemon

1 cinnamon stick

4 cardamom pods

1 c. ice cubes

optional – 6 fresh lemon slices and mint leaves

Directions; Simmer  the whole, crushed jaboticaba or other berries in water until the fruit is pulpy about 20 minutes. Add the lemon juice, cinnamon and cardamon pods, then allow to cool.
Strain and add ice, freshly sliced lemon and mint leaves. Chill.

Word of the Day – hechicera – sorceress

Tip of the Day – Berries can ferment pretty quickly, so make and serve the day the guests are coming. Or for yourself on a hot day!
Continue reading “Jaboticaba (Berry) Cordial”

Almond Tahini Sauce

in Iran, New year’s is on the spring equinox. So Farideh invited us to her New year’s party at her gorgeous house and it was fantastic. Farideh says she makes this mix of almond and tahini, because it tastes so much like peanut butter! I made mine into a sauce for roasted vegetables – zucchini and onions and peppers!

Recipe of the Day – Tahini-Almond Sauce

2 T. tahini

4  T. almond butter

juice of 1/2 lemon

1 clove fermented garlic, minced

1/2 c. almond milk

3 drops honey stevia

Directions; Mix the tahini, almond butter, and lemon juice in a small bowl. Slowly add the almond milk and stevia and whisk until smooth.

Word of the Day – equinoccio – equinox

Tip of the Day – Serve over roasted vegetables!

J’s Energy Cookies

The new word being, “up-cycled,” not “re-cycled”. Here are some up-cycled projects my daughter and I make. I started some bowls and owls and boxes, which i am especially happy with to hold my  herbs and teas. Now I don’t have to buy jars! You can type “DIY Paper Projects” in your search engine to see how to make your own.

Recipe of the Day –Energy Cookies

Ingredients:

1/4 c. pinenuts
1 1/4 c. whole almonds, skin on
1/4 c. cashews
1/4 c. slivered almonds
1/2 c. pecans
1/2 c. sunflower seeds
1/2 c. pepitas (Pumpkin seeds)
1/4 c. sesame seeds
1/2 c. flax meal
1 c.  shredded coconut
1/4 c. dates, soaked
1/2 c. coconut oil
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 – 1/2 tsp sea salt or pink Himalayan salt

3 eggs

2 1/4 c. flour of choice

1/2 tsp. baking soda

1/4 c. cacao

optional – cacao nibs, raisins, bananas, strawberries

Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, with the coconut cream into a large bowl.
Melt the coconut oil in a small pan. Add the dates and syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly. Stir in the baking soda, salt, cacao and vanilla.
Drop into cookie shapes onto a lined baking tray and bake for 20 minutes in this altitude.
Remove from oven and let cool. Transfer to a plate.

Word of the Day – reciclado – recycled/upcycled

Tip of the Day – Great snack food for hikes and traveling!

Jaboticaba Smoothie

Maria and Dennis at the juice Factory have Jaboticaba, the Brazilian grapetree. It’s the seventh year in cultivation here at her and Dennis’ farm in Vilcabamba, which is just now producing fruit. Much like  the acai berry, jaboticaba is high in antioxidants, minerals and Vitamin C. Jaboticaba smoothies, starting Friday until they’re gone, $3.75 at the juice Factory

Recipe of the Day – jaboticaba Smoothie

Ingredients :

1 c. jacoticaba syrup

1-2 bananas, frozen

1 c. nut/seed milk

To make the syrup Simmer 1kg whole, crushed jaboticaba fruit in 250ml water until the fruit is pulpy (about 20 minutes). Add the juice of 1 large lemon, plus 1 cinnamon stick, 4 cardamom pods, and allow to cool.

Directions for the smoothie –

Blend all ingredients.

Word/Phrase of the Day – que madrugador what an early bird

Tip of the Day – Keep the skins, dry them and store in a jar, to add to syrups and cereals for a real boost of beta-carotene. They, the berries are also full of vitamins C, D and E, as well as calcium, magnesium, phosphorus, potassium and fructose.

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.

Fondant Potatoes

 Two Lucas stories! Hey, last night i was sitting at the table, and one of my slippers was missing. And i said, Lucas, go bring me my slipper (which was on his bed, of course,) and he went over, got it, and laid it down at my feet!!! Come on! Tiko was SO jealous with all the attention Lucas got!

Okay, and the other one, is that i always make Lukie and Tiko stop at the gate until i tell them we can go, right? Well the other day the gate was wide open, and they were waiting for me to walk with them. Georgie said she walked by with her baby, and even called their names, and they wouldn’t take one step!!! Whoaaaa! That’s fantatic, huh?

Picture and adapted recipe from allrecipes.com

Recipe of the Day – Fondant potatoes

Ingredients –

Directions

Preheat oven to 425 degrees F (220 degrees C).

  1. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
  2. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
  3. Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in oil; heat until it shimmers slightly.
  4. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  5. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
  6. Pick up a rosemary sprig with tongs and use it to paint oil or butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour vegetable or chicken stock into skillet.
  7. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and let cook 10 more minutes.
  8. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with rosemary sprigs. Let cool about 5 minutes before serving.

Word of the Day – zapatillas – slippers

Tip of the Day – Allrecioes.com does this with thyme, instead of rosemary.

DIy Curry Paste

THe word, curry, to americans, means the taste of curry powder, but really there are a thousand spices of india you can use to make this curry, which means ‘sauce’ in india.

Recipe of the Day – Curry paste

Ingredients

  • 3 T. coriander seeds
  • 2 T. cumin seeds
  • 1 T. mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp . black peppercorns
  • 1 tsp. turmeric powder
  • 1 tsp cinnamon
  • 1 tsp. paprika
  • 1 or 2 dried chiles, as hot as you want them
  • 1 tsp. salt
  • 1/2 ‘ ginger peeled and finely grated
  • 3 garlic cloves, finely grated
  • 1 T. tomato paste
  • 4 T. white wine or cider vinegar
  • Chili oil or hot chili oil or sweet chili oil to cover the paste for storing

Directions;

Use the wet things first, that release the moisture  – Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Stir in the chili oil.

  1. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.

  2. Add the turmeric, cinnamon, paprika and dried chilies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.

  3. Use immediately, or spoon the paste into a jar, cover with the oil mixture, seal with a lid and store in the fridge for up to a week.

Word of the Day – para moler – to grind

Tip of the Day – A real curry from India is made by grinding the curry, chili and spices in a mortar and pestle. For extra depth of flavor toast the spices in a dry sauce pan or oven. And it matters when you add each spice, what order. So do that. Because you are literally, buildng flavors.

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!