Champurrado – Corn Cacao Drink

A friend gave me this amazing recipe: corn with cacao truffle, topped with frozen bananas. Wow! Then I read about it – The Mayans recorded their complex cacao recipes, inscribing each drinking vessel with glyphs for the beverage they contained! A variation on this porridge, or chocolate atole, is still widely made today and is now known as champurrado.

  1. 3 c. water.
  2. 2 cinnamon sticks.
  3. 1 anise star.
  4. ¼ c. masa harina.
  5. 2 c. coconut or other milk.
  6. ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
  7. 1/3 c. panela , honey or other sweetener


  1. In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and sweetener.
  2. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sweetener is dissolved, whisking occasionally. Serve immediately.
  3. Word of the Day – Champurrado – Corn Cacao Drink

Tip of the Day –You can turn it into a sweet truffle by leaving out all but a tsp. of the milk, rolling into truffles and  topping with frozen banana ice cream!

Honey Lavender Hot Chocolate

I’ll bet you’re wondering how Lucas is doing! Well, wonderful! If you recall, he had hip dysplasia, due to what one Vet said was a herniated disc – and the other in town said “long-dog” syndrome. But then, when we went in for his degradation in health, they found tick and mite disease. The nurse said, “When the meds kick in, his hips will be better.” And sure enough, that’s what happened. As soon as his system cleared up, so did his hips! He still has the tiniest sway in his hips, but is running like mad, stealing socks, taking paper from the waste can, and playing with Tiko, like a puppy again! I am SO happy for him, and for us! Love you, Lucas!

Recipe of the Day – Lavender Hot Chocolate


2 c. almond or coconut milk

1/8 c. cacao powder

2 tsp. honey, or 3 drops Honey-Flavored Stevia, liquid

pinch turmeric

2 grains pepper

2 grains salt.

1 sprig of lavender, ground fine

  1. Place milk and cacao in a small sauce pan and turn to medium heat. Whisk until dissolved.
  2. Add in  honey, or honey-flavored stevia and whisk until melted.  Add in the spices – turmeric makes cocoa creamy! The pepper ignites the healing elements of the turmeric, and salt makes chocolate wonderful! You can also just throw in a sprig of lavender without grinding it up.

Word of the Day – curación – healing

Tip of the Day – Try it with peppermint or ginger!

DIY Hot Cacao MIx

This was the third time I’ve taken my umbrella on a walk in nine months, and boy was I glad I did. Tiko and got caught in alot of rain! And what’s more, the nasty neighbor dog was outside of his fence. So I covered Tiko, from the front, with the big umbrella, and the skinny, mean dog seemed to cower and turn away! What? I did it again, and same behavior! I left it there on the third try, and sure enough, he turned completely away and went home. Cool! He’s the next driveway over, so we were able to enter our driveway without fear – yeay! I’m going to bring it with me every time we walk that direction, now!

Recipe of the Day – Hot Cacao Mix
1 c. Hot Tea
2 T. raw cacao powder
1 T. raw carob powder
1 T. mesquite powder
1 packet powdered Stevia

2 T. raw honey

*optional – 1/8 tsp. turmeric or cayenne + 2 grains pepper
Heat your tea to desired heat, or keep it raw and use warm Sun tea. Pour over the honey, to taste. Stir in the powder. You could also add a cinnamon stick, liquid flavored Stevia plus almond milk. You could also add a cinnamon stick, liquid-flavored Stevia plus almond or coconut milk.

Word of the Day – una mezcla – a mix

Tip of the Day – People think, because we’re at the Equator here, we don’t get cold! Not true. The body adapts quickly to being warm, and anything less than the usual makes us shiver. A 50 F degree morning now feels chilly! So bring your sweaters and hoods!

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Oh My Gosh, Wilson, my 21-year old worker, just brought me a whole bag of lemons, limes and oranges from his Abuela’s house. Woohoo! I feel rich! I squeeze 1/2 a lemon into my water every day. This is so great. And so helpful, as none of my fruit trees will bear fruit for another year or so! So, I made a quart of lemonade for this hot day, and put some fresh mint and basil in from the garden, and gave a gallon to the workers!


Recipe of the Day: Stevia Honey Lemonade

1 lemon
2 c. water

2 c. ice cubes

couple grains salt
1-2 T. honey

3 drops liquid lemon Stevia

2-3 Mint and Basil Leaves

Options: add agave, raw sugar, instead of honey, maple syrup, strawberries, raw, grated ginger, cherries, rhubarb

Directions: Take a whole lemon. Peel, if it’s not organic. Separate into sections and take
out the seeds. Fill blender with 1 qt. water, or 2 c. water, 2 c. ice cubes. Add
the lemon, salt. Blend well. Add a sprig of mint and/or basil to each glass. Chill. Nothing better.

on Youtube:

Word of the Day : Limonada = lemonade

Travel Tip of the Day: Always take care of your workers. If they’re happy, singing, laughing, talking…smiling…you know they’re happy at the their job.

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