OR make your own:
OR make your own:
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!
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.
1 c. uvillas, cranberries or Mora berries
1 tsp. cardamom
1 T. chia seeds
1/2 tsp. cinnamon
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.
So, I came in to town to meet Joy, right? And there she is with a present from my daughter, huh? Clare paypaled her the money and asked her to go get me chocolate for Christmas, and she did! She wanted me to have a present to open for Chrismas. And I was just about to go buy cacao powder, when there she handed me the powdered chocolate, gorgeous chocolate syrup and three different chocolate bars!!! Holy cow, that was fun. And my ex- sent the Juice Factory money for smoothies! So of course we broke up the chocolate ginger bar and put it in the smmothi! I am one lucky gal.
Word of the Day – por supuesto – of course
Tip of the Day – After blending, add a couple drops of stevia or honey, if you’d like it sweeter. Or papaya and a banana, if you want your popsicles creamier!
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.
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!
You know, on our trip to Zamora something wonderful happened. I got into the cold, cold Andean water, right? Submerged the whole body for a second, and it was so cold I couldn’t even gasp. And i said, “I”m gonna try and stay in for one minute, ” so I started to count. At 40 seconds there was this huge, “whoosh” of feeling from my solar plexus to the base of the throat. The whole area expanded and warmed with pleasure. I told Joy about it as it happened. And i was able to stay in for fifteen minutes, what!!!! Come on. Well, I mentioned in to three people . One said it was a heart-healing from the waters. Another said it was a gift from the fairies in the waters. I love that! the other said it was a kundalini experience. I think, now, maybe it was all three. I will never forget that in my life. What happiness.
1 cup almonds, soaked in water for several hours (alt: Peanut butter)*
1 Tbsp flaxseed soaked in 3 Tbsp water for at least one hour
1/3 cup cane sugar (Panela)
1 tsp vanilla
2 Tbsp freshly grated ginger
2 Tbsp freshly grated turmeric
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup shredded coconut
Instructions 1. Preheat oven to 350 deg.F (175 deg.C) 2. Blend almonds in food processor till buttery. *3. Mix together the almond butter and sugar in a bowl. 4. Add the flaxseed, vanilla, ginger, turmeric, cinnamon, nutmeg, baking soda, salt and shredded coconut and mix thoroughly. 5. Batter will be thick but not crumbly. *6. Scoop by heaping tablespoonfuls onto oiled cookie sheet. Slightly flatten the tops with the back of a spoon. 7. Bake for about 15 – 20 minutes .8. Let cool on the baking sheet for a couple minutes and then transfer to a cooling rack. *Alternates:Substitute peanut butter for the almonds.If mix is too runny, add ground flaxseed and/or coconut flour to achieve desired consistency.
Word of the Day – bienestar – well-being
Tip of the Day – Says Joy, “Here’s my Ginger cookie recipe. (Note, I used ground turmeric powder in the ones you tried because I didn’t have any fresh.)”
This picture is a group of butterflies in Zamora, Ecuador. The big one in the middle is the Zebra Swallowtalike. The red and brown “89” has an 89 on it’s back, and the Skippers are the little, brown grey and black ones! At least, so says my friend, Jim, butterfuly aficionado!
These truffles are based on Karl’s Spirulina Truffles! And they are the best I’ve ever tasted, including my own!
There are three options for the Filling:
Option 1 –
2 c. almonds
1 c. dates
1 T. maca geltainized
3 T. spirulina
1 T. goji berries
1 pinch sea salt
1/4 c. cacao nibs
2 T. chia seeds soaked in 1/2 c. water
1 T. turmeric
optional: add mint or orange food grade essential oil
Option 2 –
1 c. cashews
1 c. almonds
1 c. dates
1 T. spirulina
Option 3 –
1 c. cashews
1 c. coconut flakes
1 c. dates
1 T. maca
2 T. cacao powder
Directions: Blend in a food processor until smooth. Roll into balls.
1 c. cacao butter
1 c. cacao powder
1 c. coconut crystals
1/2 tsp. vanilla powder
pinch sea salt
Directions: Grind the coconut crystal to a fine powder. Melt cacao butter and add remaining ingredients. Stir until smooth. Dip balls in chocolate and place on waxed paper. Refrigerate until firm. The coating is somewhat grainy depending on how fine the coconut crystals are.
Makes 24-28 balls with about 1/2 oz. of coating each.
Word of the Day – mariposas – butterflies
Tip of the Day – Try them with walmuts and stevia for a low-glycemic option!
Here in Zamora -2 1/2 hours from Vilcabamba, they don’t have that many interesting restaurants. So Joy brought us her home-made granola! Taken from ketodietapp, it’s a low-carb granola, and so amazingly good! There’s Joy, below, planning our next move in Zamora.
Ingredients (makes 6 cups)
1/4 cup pinenuts (34 g/ 1.2 oz)
1 1/4 cup whole almonds, skin on (179 g/ 6.3 oz)
1/4 cup cashews (45 g/ 1.6 oz)
1/4 cup slivered almonds (27 g/ 1 oz)
1/2 cup pecans (50 g/ 1.7 oz)
1/2 cup sunflower seeds (70 g/ 2.5 oz)
1/2 cup pepitas (65 g/ 2.3 oz)
1/4 cup sesame seeds (36 g/ 1.3 oz)
1/2 cup flax meal (75 g/ 2.6 oz)
1 cup shredded or shaved coconut, unsweetened (75 g/ 2.6 oz)
1/4 cup sugar-free maple syrup (85 g/ 3 oz) –
1/2 cup virgin coconut oil (120 ml/ 4 fl oz)
1/2 tsp vanilla powder
2 tsp orange zest (can be dried)
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 – 1/2 tsp sea salt or pink Himalayan salt
1/4 c. cacao
optional – cacao nibs, raisins, bananas, strawberries
Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, except for the salt and orange zest, into a large bowl.
Melt the coconut oil in a small pan. Add the syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly.
Spread mixture out in an even layer onto a lined baking tray and bake for 60 minutes.
Stir every 15 minutes and keep a close eye on it after the 45 minute mark, it can easily go from toasted to scorched.
Once brown and crunchy, remove from oven and let cool. While still warm, sprinkle sea salt and orange zest over granola and stir through. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month.
Word of the Day – carbohidratos – carbohydrates
Tip of the Day – Good maple syrup is hard to find here, but they did have it at SuperMaxi in Loja!
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.
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.”
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!