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!

Puffed Rice Bars

I got this bag of puffed brown rice from a gal at the Friday Market, in front of the Juice Factory. Nice to have something different and crunchy in my recipes!


Ingredients;

  • 6 dates (soaked for 10 minutes, pitted and mashed, save the date water)
  • 1/2 c. tahini
  • 1/2 c. almond butter
  • pinch vanilla powder or 1 tsp.vanilla extract
  • 2 T. coconut oil
  • 1/4 c. sunflower seeds
  • 1 c. puffed brown rice 
  • 1/2 tsp. ground cinnamon
  • 1 pinch sea salt
  • 3 heaping T. chocolate pieces or nibs

Directions – Combine everything in your food processor and pulse until you reached the desired consistency. Some people like to see all the little chunks in there. Press into a parchment-paper covered, or oiled brownie pan, and cut into squares. Chill.

Word of the Day – ausencias – absences

Tip of the Day – Add cacao powder if you want them more chocolaty!

 

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”

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.

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!

DIy Curry Paste

THe word, curry, to americans, means the taste of curry powder, but really there are a thousand spices of india you can use to make this curry, which means ‘sauce’ in india.

Recipe of the Day – Curry paste

Ingredients

  • 3 T. coriander seeds
  • 2 T. cumin seeds
  • 1 T. mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp . black peppercorns
  • 1 tsp. turmeric powder
  • 1 tsp cinnamon
  • 1 tsp. paprika
  • 1 or 2 dried chiles, as hot as you want them
  • 1 tsp. salt
  • 1/2 ‘ ginger peeled and finely grated
  • 3 garlic cloves, finely grated
  • 1 T. tomato paste
  • 4 T. white wine or cider vinegar
  • Chili oil or hot chili oil or sweet chili oil to cover the paste for storing

Directions;

Use the wet things first, that release the moisture  – Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Stir in the chili oil.

  1. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.

  2. Add the turmeric, cinnamon, paprika and dried chilies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.

  3. Use immediately, or spoon the paste into a jar, cover with the oil mixture, seal with a lid and store in the fridge for up to a week.

Word of the Day – para moler – to grind

Tip of the Day – A real curry from India is made by grinding the curry, chili and spices in a mortar and pestle. For extra depth of flavor toast the spices in a dry sauce pan or oven. And it matters when you add each spice, what order. So do that. Because you are literally, buildng flavors.

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!

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.

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.