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!

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.

Jacoticaba Crumble

You know, i was humbled when some guests left and I found a $10 bill hidden under a mat on the coffee table. To help me out, you know? And i was wondering which thing I should use it for. And then, one of my old workers asked me on facebook if he could borrow $10 and work it off for me. Which is 3 hours work here! So I said, yes, and he just sanded and lacquered all my wooden shutters and front door. And while it was drying he weeded and dug around with the 28-year old energy that is truly unstoppable. Isn’t it amazing how money moves around. i feel so humbled, then i feel so honored that someone would ask me for help (and he, young soul, has two little kids!) and then so grateful for…just…everything and everyone.

Recipe of the Day – Jaboticaba Crumble

Ingredients;

1 lb. jaboticaba berries

1 lb cherries, blueberries, black or other berries

4 c. GF cake flour

1 T. honey

Topping;

2 T. GF cake flour

3 T. rolled oats

1 T. honey

2 T. Coconut oil

Mix together 1 lb jaboticabas and other berries, if you like with the cake flour and honey. Place into well-greased ramekins.
For the topping, in a separate bowl mix the cake flour, oats (non instant), honey and oil.
Pour topping over the berries and bake for 20 mins at 200°C until golden brown. Serve with a dollop of banana ice cream and jaboticaba syrup.

Jaboticaba Syrup

Halve about 25 berries and simmer with 1 cup of water in a heavy-base pot for 15 minutes.
Add 2 tbsp honey and 2 tsp grated ginger.
Simmer for another 15 minutes and strain.

Word/Phrase of the Day – me sentía humilde – i felt humbled

Tip of the Day – Make your banana ice cream by freezing a cup of frozen, cut bananas and then blending! That’s it!

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 Vanilla Extract

Did you know there are pressure points to wake you up?

Press each one  for at least six minutes:
  • The top of the head.
  • The top of the back of the neck.
  • On the back of the hands (in between the thumb and forefinger)
  • Just below the knees.
  • Bottom of the feet—at the center just below the balls of the feet.

Recipe of the Day – DIY Vanilla Extract

  • Ingredients:

    • 8 oz. Glass Bottle or Jar
    • 7  vanilla beans
    • 1 cup Vodka 70 Proof/35% Alcohol (or you can also use Bourbon, Rum or Brandy; any brand/quality)
      • Directions: Scrape the vanilla beans from the pods, if you need to. Split vanilla beans in half lengthwise, leaving the tip of one end attached. Place into a clean bottle(s). If the vanilla bean is too long for the bottle, cut in half or thirds as needed. Fill the bottle with vodka or bourbon and secure the top to the bottle. Label the bottle and shake vigorously. Store in a cool, dark location for at least a month, shaking once per week. The longer the vanilla extract steeps, the darker and more intense the vanilla flavor and scent.

      Word of the Day – pulsar

      Tip of the Day – This yields 1 cup of homemade vanilla extract – 1 (8-ounce) bottle or 2 (4-ounce) bottles. Try different kinds of vanilla – like Madagascar Vanilla or Ecuadorian Vanilla.

Pumpkin Seed Snack Bars

Did you know, I didn’t, that women donate their old wedding dresses so that the lace and detail work can be deconstructed and used as appliques on burial baby gowns? These gowns are donated to parents in need who have lost their children. Such a beautiful cycle, to go from marriage to loss. Celebrating your beautiful day to help others who are suffering.Then there’s Menstrual Reusuable Pads for women in third world countries, who miss so many days of school for having to stay home  during their times of the month. Each girl gets two resuable waterproof pads, and two bars of soap and one to three pairs of panties for girls. You can donate any part of this. Based out of Bellingham, WA. is the company that starts these things. My daughter’s mother-in-law got her kits funded byvThrivent and has made 4000 pads already – changing the lives of 2000 girls already. You can apply for a grant through them and they give you $250 in supplies to start out helping others. Pretty. Dang. Cool.
Recipe of the Day – Pumpkin Seed Snack Bars:

Ingredients:

4 c. toasted oats
1/2 c. coconut cream
1/2 c, almonds
1/2 c. pumpkin seeds (pepitas), raw or roasted (150 degrees C for 45 minutes)
1/2 c. dried berries of choice
1/2 c. cacao nibs
1/2 c. shredded coconut
dash salt
Syrup – 1/3 c. Grade B maple syrup, coconut syrup, honey,

OR make your own:

1/2 c. panela or brown sugar or stevia leaves
1/4 c. honey
1 T. coconut oil
1/4 tsp. salt
Directions:
Lightly oil a 13×9″ pan with coconut oil. In a large bowl, combing the oats, coconut cream, nuts and berries. Set aside.
For the syrup – Use Maple syrup, or, In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until oil is melted and sugar is dissolved. Pour over oat/nut mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Word of the Day – angeles – angels
Tip of the Day – You could do this with Cheerios or any other cereal for a great snack mix!

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.

Gluten-Free Choux Pastry Profiteroles

You know, an old reiki client is in town, and hugged me for a longgg time, and then pulled a massage certificate out of his bag, with my name already on it! Come on!!!! And I went to her, Mariana at Hotel El Paraiso, several days ago and she was amazing, including reiki in the treatment. And I haven’t had back pain since!!! I mean, I feel like a normal person!       These profiteroles are like filled doughnut holes, but a lot faster, and no frying!

Courtesy of bbc.
Courtesy of bbc.com

Recipe of the Day – Gluten-Free Choux Pastry Profiteroles

Ingredients:

For the choux pastry:

  • 110g gluten-free flour, sieved ( I like yucca, as it’s the softest flour)
  • 1 tsp coconut or other sugar
  • Pinch of salt
  • 1/2 c. water
  • 1/2 c. coconut oil or butter
  • 3 eggs, lightly beaten

For the filling:

  • 2 c. coconut cream or whipping cream

For the chocolate sauce:

  • 1/2  c.  water
  • 1/3 c. coconut or other sugar
  • 1 c. dark chocolate, broken in to pieces
  • 1 tsp. turmeric
  • 2 grains pepper

For the white chocolate sauce

  • 1 c. white chocolate, broken into pieces
  • 1/2 c. coconut oil or  unsalted butter
  • 1/2 c. coconut cream or dairy cream
  • Pinch vanilla powder or 1 tsp vanilla extract
  • Pinch Salt

For the caramel sauce:

  • 2/3 c. coconut oil or  butter
  • 1 c. coconut or sugar
  • 2 T. maple or golden syrup
  • 1/2 c. coconut or double cream
  • Pinch salt
Directions:
    1. Sift the gluten free flour, salt, and sugar together and place it in a small bowl
    1. Place the oil/butter and water in a small pan, and heat gently, until melted.
    1. Add the mixture of flour, salt and sugar, and then remove the pan from the heat. Beat well with a spatula until the mixture combines and comes away from the pan. Cook the mixture through a little more, then leave to cool for a few minutes, knocking some of the hot air out with your spatula. Let the mixture cool a little bit first, or the eggs could scramble when you add them.
    1. Using an electric whisk or spatula add in the beaten egg a little at a time and beat to a soft shiny paste.
    1. Fill a piping bag with the pastry dough. Cut off the end to about a 1.5 cm piece and pipe out balls of dough on to a baking tray lined with baking paper. Each one should be about the size of a walnut.
    1. Bake in an oven pre-heated 200°C for 10 minutes then reduce to 180°C for 15 min until risen and golden.
    1. Remove from the oven, make a small hole in the bottom of each profiterole, then return to the oven for a few minutes to dry out.
    1. Whip the cream, then spoon into a piping bag and fill the profiteroles through the hole you made in the base.
    1. To make the dark chocolate sauce put the sugar and water in a small saucepan and bring to the boil. While the sugar syrup is beginning to boil melt the chocolate. Take the sugar syrup pan off the heat and pour that and the rest into the bowl of chocolate stirring until smooth and combined.
    1. To make the white chocolate sauce, place all the ingredients in a pan and stir gently until the butter and white chocolate is melted and you have sauce.
  1. To make the salted caramel, melt the butter, sugar and syrup in a saucepan over a medium heat. Once dissolved add the cream stirring constantly to mix. Finally add the salt and stir. Remove from the heat and leave to cool.

Word of the Day – cliente – client

Tip of the Day – This isn’t as complex as it seems. The pastry is actually pretty fast! You could have the sauces ready ahead of time, if you like. In the states  you could melt caramels or add caramel extract.