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!

Raw Veggie Seed Burgers

This youtube video also shows you how to grow garlic greens or whole garlic in your kitchen. Don’t forget, point side of the garlic bulb – up!

Recipe of the Day –
Raw Veggie Seed or Nut Burgers

Ingredients;

1/2 c. ground sunflower seeds/pumpkin or chia

1/2 cup ground chia seed, sprouted nuts of any kind

1/3 c. chopped carrot or zucchini

1/3 c. chopped celery

1/4 c. green onion

1 T. onion powder

1 clove garlic, chopped

2 T. fresh parsley, chopped

1 T.  fresh chives, chopped

1/2 T. olive oil

Sea Salt and Pepper to taste water as needed

Directions: Pulse a few times in the food processor, to keep it crunchy, maybe 20 seconds. Make little patties or balls on your dehydrator sheets. Dehydrate at 105 degrees for 4 hours.

Word/Phrase  of the Day –qué alivio – What a relief!

Tip of the Day – Top with cashew mayonnaise, raw ketchup and homemade mustard! Roll in a lettuce leaf. Top with guacomole! Add zucchini instead of carrot. I added Italian herbs to this recipe and no olive oil, plus 21 Salute Seasoning

Photo compliment of the vending machine

Potato Soft Tacos

Tiko sits outside and meditates with me every day. And I have an alarm, a meditation bell on my IPAD that tells me when my time is finished. And when the gong rang this morning, Tiko got up, too! He’s always known how to meditate.

Photo compliment of the flirtyguide.com

Recipe of the Day – Potato Soft Tacos

Ingredients:

1/2 c. carrot-based salsa: lots of lemon, garlic, olive oil, salt, pepper, vinegar with carrot juice

1 c. mashed garlic mashed potatoes

Directions: Fill the shell with the garlic mashed-potatoes. Use a spoon to mash down. Top with the carrot salsa. Add onions, nut cheese or sour cream, beans and guacomole, if you like!

Word  of the Day – tacos – tacos

Tip of the Day – Some people use a soft shell outside a hard shell. And put shredded cheese down first.

Featured Image Photo compliment of the vending machine.

 

Home-Made Taco Seasoning

I was sitting on my little porch, when out from the adobe horno comes my dog, Toto, what! Good thing it wasn’t lit. I put this taco seasoning on my potatoes, when I cook them in the horno. Nothing like wood-fired potatoes.

Toto in the hornoRecipe of the Day – Taco Seasoning

Taco Seasoning
1 T. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 tsp. Ground Cumin
1 tsp. Ecuadorian/Himalayan Crystal or Sea Salt
1 tsp. Black Pepper
optional: 1/2 tsp. Galangal,
1/2 tsp. Zatar
1-2 tsp. Nutritional Yeast (not raw, but full of vitamin B-12)

Here’s the recipe quintupled:

1/4 C. plus 1 Tbsp. Chili Powder
1 1/4 tsp. Garlic Powder
1 1/4 tsp. Onion Powder
1 1/4 tsp. Crushed Red Pepper Flakes
1 1/4 tsp. Dried Oregano
2 1/2 tsp. Paprika
2 Tbsp. tsp. Ground Cumin
1 Tbsp. plus 2 tsp. Sea/Crystal Salt
1 Tbsp. plus 2 tsp. Black Pepper
optional: 2 tsp. Galangal
2 tsp. Zatar
2-4 tsp. nutritional yeast

Word of the Day – horno – oven

Tip of the Day – If you’ve been wondering how to replace those small packets of MSG-riddled spices with something good-for-you, try this melange of herbs.It’s a nutritious home-made taco seasoning full of antioxidants, minerals and vitamins. Spice up your raw tortilla chips, tacos, crackers, chili or salads.

Parmezano Tomatoes

This, and the gazpacho, and the salsa, are all because I bought too many tomatoes at the market.

Parmezano TomatoesRecipe of the Day – Parmezano Tomatoes

4 tomatoes, halved horizontally
1/4 c. Parmezano ( a mixture of walnuts, nutritional yeast, salt and garlic – see recipe this blog)
1 tsp. chopped fresh oregano

1/4 tap.  salt

3 leaves freah basil

3 tsp.. extra-virgin olive oil

Freshly ground pepper, to taste

Directions:
Preheat oven to 450°F. Place tomatoes cut-side up on a baking sheet. Top with parmezano, oregano, basil, salt and pepper. Drizzle with oil. Bake about 7 minutes, until tender.

Word of the Day – mercado – market

Tip of the Day – Don’t go shopping when you’re too hungry, right? You’ll buy too much!

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Sun Cheesy “No-Cheese” Sticks

My neighbor is building an earthbag house. Isn’t that cool! He’s been doing it almost alone, but you can come help him with the finishing touches this Saturday, Nov. 19, here on Sabila hill (Las Vegas, Cucanama Bajo, Vilcabamba, Ecuador, the World, the Universe.) Pretty cool to learn how to do such a thing, and so cheaply, to have your own house, wow!

Recipe of the Day – Sunflower Cheesy Sticks

Ingredients:
2 1/2 c. sunflower seeds, soaked, then sprouted for 1- 1/2 days (You can omit this sprouting, if you like.)
1/2 c. lemon juice
1/2 c. coconut aminos
4 garlic cloves
3 T. nutritional yeast

Directions:
Combine all in a food processor and roll/pat into 2″ sticks onto a dehydrator sheet at 100 degrees for 18-24 hours until slightly crispy on the outside. Eat them warm!

Word of the Day – arena – sand

Tip of the Day – These Sun Cheese Sticks are so addicting. They have the crispy saltiness that makes the perfect snack, crispy on the outside and chewy on the inside. The lemon gives it a tangy edge that satisfies your sweet/salty addiction.

 

Beet Tomato Gazpacho

i was picking some beet leaves for my smoothie this morning, and realized you all may want know the parts of the beet and what they’re good for. Like the dandelion, you can eat every part of the beet! So amazing, isn’t it? 
Beet leaves

Root : headaches, toothaches, “nature’s viagra,”

Leaves and stem: contain protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese; vitamin A, vitamin C, calcium, and iron; more iron than spinach, for boosting bone strength, to fight Alzheimer’s disease, strengthen your immune system by stimulating the production of antibodies and white blood cells.

Recipe of the Day – Beet Gazpacho

Ingredients:

2 stalks green onion
1 large beet
1 small cucumber, chopped
2 lbs. ripe tomatoes, quartered
2 stalks celery, coarsely chopped
6 garlic cloves, minced

2 T. Apple cider vinegar, plus a little extra for the onion
3 T.  extra virgin olive oil
Salt to taste
½ to 1 cup ice water

Garnish:
½ c. diced cucumber
6 -8 fresh mint leaves

Directions:
Put the onion slices in a bowl and sprinkle wirh a few drops of vinegar. Let sit for 5 minutes.
In a food processor or blender, blend all of the ingredients except the garnishes, for 2 minutes or longer, until smooth and frothy. Put in a bowl and chill for at least 2 hours. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Word of the Day – remolacha – beet

Tip of the Day – All the red and purple fruits and vegetables feed, nourish and clean the blood. The color looks like blood, so it’s easy to remember.

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Tree Tomato Tahini

Can I give you a massage?” Savannah, the beautiful five-year old asked me. “Sure!” I answered. And you know what she did? After rubbing my shoulders for a couple minutes, she rubbed my third eye in circles for a good amount of time. How did she know to do that? It is a kundalini yoga technique to open the third eye for awakening. She’s done it twice. How in the world!

SavannahRecipe of the Day – Tree Tomato Tahini (Tomate de Arbol)

Ingredients:

1/2 c. sesame  seeds

1 c. water to soak the seeds

3 small tree tomatoes

juice of one lemon or lime

dash salt

1 clove garlic

pinch turmeric or paprika

Pinch black pepper

1/2 tsp. olive oil to drizzle on top

Directions: Soak the seeds in water for at least 10 minutes. Drain and discard the water. Blend the seeds in your blender with a 1/2 cup pure water and the lemon juice. Add the other ingredients except the turmeric, pepper and oil, and blend until creamy. Drizzle with a little olive oil and sprinkle with paprika or turmeric and black pepper.

Word/Phrase of the Day – tomate de arbol – tree tomato

Tip of the Day – Tomate de arbol is a fruit, a beautiful tomao that grows in a tree, and used for juices, for aji, salsas and other things. It’s really tasty and good for you!

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Garlic Mushrooms

I was just told by an airport official here in Quito to sit up. That lying down isn’t allowed anywhere in the Quito airport. Really? Which is such a bummer as I just had Sleepy-time tea. I sure have gotten away with it before! And as I sit up I gaze wonderingly at the two security guards  across from me, sitting straight up, sound asleep for at last an hour, back-to-back. they are holding themselves up with the weight of their bodies pressing against each other, like army men out in the field. 

Recipe of the Day –  Garlic Mushrooms

Ingredients:
1 T. olive oil

2 pounds sliced fresh mushrooms

4 cloves garlic, minced

1 tsp.  dried basil

1/4 tsp. pepper

1 c. red wine
Directions:
Heat the oil in a skillet over medium heat. Add the mushrooms and garlic. Cook and stir until the mushrooms are a light golden brown, about 7 minutes. Stir in the basil and pepper.
Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Word of the Day – duermo – I sleep

Tip of the Day – These mushrroms are so good over brown rice. I usd to melt them with tofu cream cheese in the States. But these are just as amazing.

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Sunflower Garlic Pesto

 I stopped my bike to say hello to one of the first people I met in Vilcabamba, Lorena, herbalist in the market and friend. She gave me copal! As a gift, a small rock of incense you can thrown into the fire, and it smells amazing. A tree resin, it is valued as a energy and crystal cleanser, healing and repelling mosquitoes, like Palo Santos. I will light it tonight! 

 

Recipe of the Day – Garlic Pesto
Ingredients:

4 c. Fresh basil
5-6 garlic cloves
1/4 c. sunflower seeds
3 T.  olive oil
Juice of 1/2  lemon
1 tsp. salt

Directions:
Place all the ingredients in a food processor and process until it’s a nice smooth pesto. Chill in an airtight container.

Word of the Day – semillas de girasolsunflower seeds

Tip of the Day -You can sprout the sunflower seeds first, by soaking them in water for a day, then draining the water and letting them dry out and sprout for 1 1/2 days.

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