Caraway Sauekraut

I was lucky enough to be invited to Kimberly’s 7-Course Gourmet Meal at Madre Tierra last night. What a gourmet! Every single dish, (Which there was too much of) tasted absolutely delicious and elegant. I loved it. The menu is below.


Recipe of the Day – 
Caraway Sauerkraut

Ingredients:

  • 1 Medium Head of Cabbage
  • 1-3 T. salt, as desired
  • 1 beet and 3 carrots (optional)
  • 1 T. caraway seeds
  • Directions:
  1. Put the cabbage, and carrots and beets, if you like, into the food processor with salt and caraway.. Press down the cabbage with something – I use the plunger to the food processor – it works great! For several minutes, until there is enough liquid to cover. Or you can press it down with a plate, with a stone on top. There has to be enough liquid to cover the cabbage. You can add water if you need to.
  2. Cover the jar with a lid, paper towel or coffee filter and a rubber band.
  3. Let sit for a two weeks and let the air out daily. I put a note on top to tell me when it’s done. But if there’s too many fruit flies here, in Ecuador, after several days, then I put it in the fridge.excess pressure. The sauerkraut’s flavor will continue to develop as it ages.
  4. Word of the Day – gastronomo – gourmet
  5. Tip of the Day – Some people like to put the cabbage leaves on top to keep in the moisture, and bury it underground. That keeps the bugs out. Keep checking those leaves, though, to make sure they aren’t moldy.

Why We Need Our Farmers

No words needed for these pics, from our Water Company:
Company: Below it says that at least one time on our lives we will need a lawyer, a doctor or architect. But three times a day we need the farmer. We buy them and are grateful for their work.

 

Berry Bulgarian Geranium Jam

A reader just asked me – “Hi Dorothy, Looking at trying to make a blueberry sauce for turkey.. water, panela (pequena) dried blueberrys? Any thoughts? What do you think of wine instead of water?” I said, “For my taste, I’d do blueberries, chia seeds to make it thick, coconut waer and coconut crystals or stevia in the blender. Super fast and no need to cook it! Let it set. No wine for me – I prefer it on the sweet side.”

Recipe of the Day – Berry Bulgarian Geranium Jam

2 c. blueberries or raspberries, strawberries or grapes

2 leaves bulgarian geranium

1/4 c. chia seeds

1/4 – 1/3 coconut water

1 T. coconut crystals or3 drops  stevia

Directions: Super easy and all in the blender in 5 minutes. Let it set.

Word of the Day – jam – marmelada

Tip of the Day – Use any sweetner and any liquid!

Repe Soup with Camote

My camote plants started producing! These are my first sweet potatoes, yum! They are so good, coming out of the dirt. Here’s my Repe Soup with camote..

Recipe of the Day – Repe with Camote

Ingredients:

  • 6 green bananas, peeled and diced (about 4 cups)
  • 2 T. coconut oil
  • 6 garlic cloves, crushed
  • 1 medium sized finely chopped white onion
  • 1 tsp. cumin
  • 6 c. water, can also use the broth or cooking liquid from the peas
  • 1 c. oat milk
  • 4 T. finely chopped cilantro
  • Salt and pepper
  • Directions:
  1. Add the water or broth from the camote, bring to a boil and add the diced green bananas, simmer until the green bananas are soft, about 20-25 minutes.
  2. Add the camote, stir well and cook for 5 minutes. You can blend this for a creamy soup with the oat milk, if you like.

Word of the Day – repe – green banana soup

Tip of the Day – Serve with avocado and hot sauce, salsa or Aji! The traditional Ecuadorian recipe uses ½ tsp ground achiote (optional) mozzarrella and feta cheese.

 

Amaranth Greens or Salad

Amaranth is  a very nutritious leaf that makes nice salad greens. It’s  techically a seed, not a grain. The leaves are nutitionally similar to beets, Swiss chard and spinach, but are much superior. And they are all over the place, in the wild, when in season here. They  contain three times more calcium and niacin than spinach leaves. an excellent source of carotene, iron, calcium, protein, vitamin C and trace elements.


Recipe of the Day –
Amaranth Leaf Salad

photo by serious eats

Ingredients:

4 c. amaranth (washed , picked and towel dried leaves .)

1 T. olive oil

Juice of 1/2 lemon

pinch of salt

Directions- Toss.

Word of the Day – amaranto – amaranth

Tip of the Day – Growing amaranth is possible all year round in the tropics. That’s one of the reasons it is an essential and ubiquitous plant in my permaculture garden.

 

Flowering Amaranth PlantsPhoto by Dysviz

 

Sprouted Quinoa Tabouli

I took the dogs for a walk, as I do in the mornings, and today Tiko dashed up a hill and was barking like he does at a cow, a horse or a wild animal. I called for the, and Lucas came back almost immediately. But Tiko kept barking at the “intruder,” then came back and showed us a long scratch on his nose. Guanchaca, opossum? Something with a nice sharp claw, for sure!

Recipe of the Day – Sprouted Quinoa Tabouli

Ingredients:

1 c. sprouted quinoa

1 1/2 tsp. Himalayan salt

1/4 c. lemon or lime juice

2 T.  olive oil, extra virgin

4 T. green onions

1 cucumber, diced

4 tomatoes, diced

1 c. parsley

1/2 c. cilantro

1/2 c. fresh mint

Spinkle of garam masala, or other cinnamon mixture.

Directions: Take the quinoa seeds, soak them for 8-10 hours in a jar with a fine mesh, or a sprouting bag, filled with water. Drain the water and let it sit for up to 12 hours, until they have little sprouts. Add the rest of the ingredients and toss. Drizzle with olive oil and salt, and toss lightly. Cover with nuts and dressing!

Word of the Day – rasguño – scratch

Tip of the Day –The “Mother Grain” the “Gold of the Incas,” is not a grain, but a seed of the goosefoot plant! It has 8 essential amino acids and is high in protein!

Cranapple Juice Video


On this video on youtube, you can hear about cranberries, how they’re low in fat, high in vitamins E, K, C and manganese, high in anti-oxidants, good for UTIs and bladder infections!

 

Recipe of the Day – Cranapple Juice

Ingredients:

1 c. cranberries

1 apple

1 pear

Directions: Juice.

Word of the Day – usa – you use/you wear

Tip of the Day – Add a little water if you want to. Add sweetening if you’ve got a non-sweet apple!

Chia Jam

I went to the States and had a beautiful, beautiful heart-warming visit with my kids. One in Montana, and two in Oregon. No luckier woman is there, than I.

Recipe of the Day – Chia Jam

Ingredients:

7 strawberries

a handful of blueberries

a tsp. of raw honey

1 Tablespoon chia seeds soaked in water for 10 minutes

Directions: Blend all.

Word of the Day – hermosa – beautiful

Tip of the Day –Switch your fruits around to make different jams! We have some gorgeous apricots right now, in this town, that would make some awesome chia jam!

GF Samosas

These guests, back for the 4th or 5th time, are so easy and such a joy to be around. They tell me things, like the propane tank is out of gas,  but never complain. Know what I mean? W takes the dogs for a walk every afternoon! Holy cow, I am lucky.

Recipe of the Day – GF Samosas

Ingredients:

  • 3  large  gluten-free or corn tortillas
  • 2 medium potatoes, peeled and chopped
  • T. coconut oil
  • green onion,  minced
  • 3 cloves garlic, minced
  • 1/2 ” ginger, grated
  • 1 T. curry
  • 1/3 c. cilantro, chopped
  • 1/4 tsp. cayenne
  • 1 c. cooked green peas
  • 1/2 tsp. salt

For The Paste

  • T. gluten-free flour
  • T. coconut water

Directions:

  1. Place potatoes with cold water in a large pot over medium-high and bring to boil. Reduce heat and simmer for about 10 minutes or until potatoes are tender. Drain and set aside.
  2. Preheat oven 400 degrees. Line baking sheet with parchment paper and lightly grease.
  3. Heat oil in a skillet over medium heat, add onion, garlic, ginger and cook until soft about 3 minutes. Add curry powder and cook for a minute stirring.
  4. Add potatoes, peas, cilantro, cayenne pepper and salt and stir to combine flavors. Remove from heat to cool.
  5. Combine gluten-free flour and water in a small bowl and mix to form a paste.
  6. Cut tortilla down the middle, fold one side over towards the center and add a little paste then bring the other end up and over the pasted end and seal to form a cone. Add filling and seal the remaining open end with the paste. Repeat with remaining tortillas.
  7. Place samosas on a baking tray, brush with oil and bake for 30 minutes, turning halfway.
  8. Word of the Day – tevia – lukewarm

Tip of the Day -M says, ” I forgot to say don’t make them if you’re out of curry powder. The first batch was too bland without it. ”

Raw Zucchini Alfredo Pasta

To get a cai bo like the one in the video, you could find one and order it online. I’ve had mine for years, take it camping, brought it to Ecuador. it’s wonderful!

Recipe of the Day – Raw Zucchini Alfredo

Ingredients:

2 zuchhini

Directions:

Slice the zucchini with a spiralizer, cia bo, or peeler. Soak the zucchini strip for 30 minutes in salted water and then drain them to make them noodle-like.

Pesto: 3/4 c. (Thai) coconut water

2 cloves garlic juice of 1/2 lemon

1/2 tsp. sea salt

1 c. pine nuts, soaked at least an hour

1/2 tsp. nutmeg

Directions: Blend until creamy and pour over zucchini pasta. This picture introducing the video is the zucchini pasta with avocado, marinara and the alfredo sauce. Wow!

Word of the Day – remojar – to soak

Tip of the Day – Use sweet potatoes, beets or other squash, to make a beautiful pasta!