Clare’s Sweet Potato Cranberry Dog Biscuits

M says, on age spots, ”Make friends with each age spot as it appears. i bought my last one a new blender!”     ”Ha, ha! I need, like seven new blenders,”  i i said.  sure am learning a lot from my friends lately!

Recipe of the Day – Clare’s Sweet Potato Dog Biscuits

Ingredients;

2 c. flour

1- 11/2 c. pumpkin

3/4 c. peanut butter

1/2 c. coconut oil/baking grease

2 eggs

1 tsp. baking soda

1/2 c. dried cranberries, chopped

Directions;

Preheat oven. Lay down parchment paper on a cooking sheet.  Beat the peanut butter with the eggs. Then add the oil and pumpkin. Stir in the baking soda and flour. Press into molds. Bake at 350 degrees F. 15 minutes.

Word of the Day – ni cerca ni lejos  – neither near nor far

Tip of the Day – You could make these with applesauce, if you like. Good for the dog’s digestion! You can eat these, too!

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!

Shea Comfrey-Calendula Butter

My friend, Joy, brought me back Shea butter from the States, woohoo! Just in time to make my healing salve, but this time with Shea butter, the fat that’s extracted from the nuts of the African shea tree. It’s used for all kinds of skin problems, from dry skin, burns, to wrinkles and eczema. i’m combining it here with calendula and comfrey to ease pain and soothe and heal rough, dry skin, as well as lip sores.

Recipe of the Day -Shea Comfrey-Calendula Butter

Ingredients:

1/2 c. cold pressed olive oil

1 ounce dried herbs: 1/2 ounce calendula and 1/2 ounce comfrey

1/2 c. shea butter

1/2 c. coconut oil

1/3 c. beeswax

1/4 c. cacao butter

3 vitamin E capsules (of at least 400 units)

10 drops Essential Oil (lavender, rose, or jasmine, lemon, or your choice)

1 tsp. mica powder, color of choice, to color the salve. (But you don’t need to.)

Cheesecloth to strain herbs

Directions: Place your herbs into an oven safe dish and pour the olive oil in. Stir and bake in the oven at the lowest possible temperature (200 degrees or less) and bake for 3 hours. This is your infused oil. (Or, you can pour olive oil directly over the herbs in a clean jar and let sit for 6 weeks.)

    1. After 3 hours allow the mix to cool slightly but strain through the cheesecloth while it’s still warm. Squeeze out all the oil you can.
    2. Put your mixture in a pot on the stove (a double boiler would be great) and very GENTLY heat the oil mix back up, without burning. Add all the other ingredients, except the essential oils.
    3. Puncture and add your vitamin E capsules (or about 1/2 teaspoon if using liquid E) and then add your beeswax. Stir until it’s completely melted and blended.
    4. Remove from heat and let cool just a minute or two while you add the essential oil  and mica powder – your color. Move to fridge and let cool another hour or until starting to harden around the edges but still somewhat soft.Use a hand mixer to whip for 10 minutes until fluffy.Return to the fridge for 10-15 minutes to set.Then pour into a wide mouth jar or several small jars. As it cools the mixture will become semi-solid and be the perfect consistency.
    5.  Word/Phrase of the Day – erase una vez – once upon a time
    6. Tip of the Day – The combination of shea and cocoa butter with two nourishing oils makes a highly moisturizing combination, but whipping the mix helps it go on smoothly without being oily.

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.

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!

 

Dill Pesto

I went swimming, are you proud of me on a grey day? And the pool was filled with beautiful Ecuadorian families who loved the water so much, and didn’t think of their bodies. And their joy just filled that pool. Adults and children alike. They have no compulsion about showing joy on their faces – just like when they eat ice cream!

Recipe of the Day – Dill Pesto

Ingredients::

  • 1 c. fresh dill
  • 12 c. Italian Parsley
  • 2 T. nuts or seeds: sunflower seeds, walnuts, pine, cashews or almonds
  • 2 cloves fermented smashed garlic. (See my recipe by typing in Fermented Roasted Garlic in the search engine on the first page of this blog)
  • 2 T. olive oil
  • 2 T. parmezano (walnut parmesan – (See my recipe by typing in Parmezano in the search engine on the first page of this blog) ) or regular parmesan.

Directions

  1. In a blender or food processor, place the dill, parsley, nuts, and garlic.
  2. Whirl until finely minced.
  3. Add the oil and cheese, and process until blended.
  4. Transfer to a small bowl, cover and chill.

Word/Phrase of the Day – Eso es tu maletin – That’s your problem

Tip of the Day – Serve with raw flax seed or oat/sesame crackers found on this blog.

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.