Orange Mango Lemon Juice

OMG. That’s all I can say. Drink it with a river rushing by. But only if you want euphoria.

Recipe of the Day – Orange Mango Lemon Juice

Ingredients;

juice of 2-3 oranges

juice of a lemon

2 mangoes, peeled and cubes

1/2 c. ice cubes, if desired

Directions; Blend well for 3 to 4 minutes until pureed. Add ice cubes and blend again for a minute. Pour into serving glasses.
Word of the Day – riendo – smiling
Tip of the Day – The mango season is ending. Get ’em while you can!

 

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”

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!

Coconut Cream Pudding

The other day Marli gave me a bottle of olive oil in trade for my organic bananas. And today, almonds for another set! Both were on my grocery list.  I may never have to leave home again to get my groceries!

Recipe of the Day  – Coconut Cream Pudding

ingredients-

1 pkg, gelatin or 1/3 c. agar agar

1/3 c. water

1 c. coconut water or nut/seed milk

1 c. coconut cream

1/4 c. coconut sugar

dash vanilla powder or 1/4 tsp. vanilla extract

pinch salt

options – berries, cacao

Directions:

Soak gelatin or agar agar (seaweed powder) in water for about 5 minutes. in a pot put in the coconut/seed milk and coconut cream, Add the coconut sugar with the vanilla and salt.  Add the sticky gelatin. Turn the heat to medium. When it comes to boil, turn off heat immediately and transfer to a container and let sit.

Word of the Day –aceite de oliva -olive oil

Tip of the Day – You can use chia seeds instead of gelatin or agar agar.

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.

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!

Yucca Oat Biscuits

This morning I went to talk with the owners of Madre Tierra – the beautiful hotel on the hill. They wanted me to do a set of yoga instruction for the guests. And I think I can now – my back is soooo good! Anyway, After that they let me take a dip in the pool for my back, then gave me breakfast, what!!! i am SO lucky.

Recipe of the Day – Yucca Oat Biscuits

INGREDIENTS:

  • 1 cup yucca flour
  • 2 c. oats or oat flour
  • 4 T. coconut oil or butter
  • 1 tsp . baking powder
  • 1/2 c. coconut sugar or panela
  • 1/2 tsp salt
  • 1 egg or 1 T. chia seeds soaked in 3 T. water
  • 1/2 c. water or nut/seed milk.

DirectiONS:

  1. Preheat oven to 400 F (200 C)
  2. Measure the flours into medium bowl. Cut oil or butter into flour with a pastry knife the size of a small peas
  3. Add baking powder, sugar, salt to the flour mixture
  4. Make a well in the center of the flour mixture and pour egg and milk into the well. Stir well.
  5. Drop batter by large spoonfuls onto a greased cookie sheet. Bake for about 20 minutes or until they just begin to turn brown (you can see some brown spots on the biscuits, but not too brown). Remove from the pan and cool on a rack.

Word of the Day – desayuno – breakfast

Tip of the Day – You could do these with less sweetening, depending on how you like your biscuits. Are you going to dip them in stew or soup? Then use less sweetening!

 

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.

 

Mango Coconut Popsicles – Only Three Ingredients!

So, I came in to town to meet Joy, right? And there she is with a present from my daughter, huh? Clare paypaled her the money and asked her to go get me chocolate for Christmas, and she did! She wanted me to have a present to open  for Chrismas. And I was just about to go buy cacao powder, when there she handed me  the powdered chocolate, gorgeous chocolate syrup and three different chocolate bars!!! Holy cow, that was fun. And my ex- sent the Juice Factory money for smoothies! So of course we broke up the chocolate ginger bar and put it in the smmothi! I am one lucky gal.


Recipe of the Day – 3-Ingredient Mango Coconut Popsicles

Ingredients:

  • 2 c. diced fresh mango
  • 1/2 c. coconut milk
  • The cream of one young coconut

Directions:

  1. Blend the mango and the coconut milk and cream in a blender until smooth. Taste to see if you need any more sweetening.
  2. Pour the mixture into the popsicle or ice cube trays.
  3. Freeze for 35 minutes and gently insert popsicle sticks.
  4. Freeze until solid.

Word of the Day – por supuesto – of course

Tip of the Day – After blending, add a couple drops of stevia or honey, if you’d like it sweeter. Or papaya and a banana, if you want your popsicles creamier!