Homemade Curry Powder

Its hard to get good curry powder here. Better to make your own. It tastes so good and its so much fresher than ones on the shelf.

Recipe of the Day – DIY Curry Powder

Ingredients:

  • 1/4 c. turmeric
  • 2 T. Cumin powder
  • 2 T. cardamom seeds, ground
  • 2 T. Roasted coriander
  • 1 T. dry mustard
  • 1 tsp. fenugreek seeds
  • 1 tsp. celery seeds
  • 1 tsp. bay leaves, ground,
  • 1 tsp. black pepper
  • 1 tsp. red pepper or paprika
  • 1/2 tsp. cloves
  • Directions:

     

    Place all ingredients in a container and shake.. Store in a cool dry place for up to 6 months.

    Word of the Day – sabor – taste

    Tip of the Day – You can leave the herbs and spices, whole, like cardamom, if you want. Then grind it when you’re ready to cook. It’s fresher and more potent that way.

Papaya Fig Smoothie

Our new restaurant is so beautiful, and has such a warm, welcome and pretty spirit to it. You feel good there. The walls are lined with James Birthrong’s paintings, which go so well with the hanging wooden star lanterns, the different-colored tables and the walls. The back has lay-down easy wooden lazy-chairs, a gorgeous mural, and many tables. They did so much work, and everything is so great. Now the locals have somewhere nice to be on Mondays!

table top

Recipe of the Day – Fig Papaya Smoothie

Ingredients:

1 c. frozen papaya

1 sm. frozen banana

1 c. water, tea or oat milk

4 sprigs fresh mint

2-3 figs, scooped out

Directions: Blend. OMG, this smoothie is so good.

Word of the Day – higo – fig

Tip of the Day – Thanks to my friend, Cindy, for giving me a bunch of her beautiful figs, lemons and papayas!

Theresa’s Avocado-Stuffed Peppers

From my sister, Theresa, who cooks for her own alehouse in Oregon – Portal Brewing.

Recipe of the Day – Avo Stuffed Peppers

Me and mike eat it every day.
It’s a roasted Padilla pepper stuffed with avocado, cilantro, pine nuts, cabbage, sweet peppers etc. so delish.

 

Ingredients:

1 lb. Padilla or other bell peppers

1 onion

1 garlic clove

1 T. olive oil

1 c. chopped cilantro

1 c. cabbage

2 c. cooked brown rice

1 c. pine nuts

Salt

Pepper

1  avocado

3/4 cup pepper jack cheese

1 c. corn

Directions:

Preheat oven to 425° F.

Cut peppers into halves (lengthwise) and remove the seeds. Finely dice onion and garlic and cabbage. Brown onions, garlic, cilantro and nuts in a skillet in the oil over medium to medium-high heat. Add  salt, and pepper, and cook briefly.

Cut avocado in half, remove pit, peel, and dice the flesh into cubes. Mix with all other ingredients. Fill into the pepper halves. Sprinkle with cheese.

Cook in an ovenproof dish for 10-12 minutes, or until peppers are tender.

Word/Phrase of the Day – todos los dias/ everyday

Tip of the Day – Theresa says, ” For non vegans you can add veggie or vegan burgers or Morningstar sausage patties grilled and chopped up. Mike puts pepper jack on his.

Sprouted Lentil Quick-Bread

Hey, when I went in to pay for my March yoga classes at the hotel, the owners looked at each other and said, “No, no Dorothy.” When I asked why I didn’t have to pay, they said, “Because it’s you.” Wow.!!! What? Way to make me cry before yoga!!!

 To sprout lentils, soak the lentils in a large cup or jar, with a filter on top, for 1 day. Strain and rinse them twice a day until little green leaves emerge at the top of the sprout. Usually 2-3 days, depending on how long you want them to grow. If you don’t eat them right away, put them in the fridge to stop the growth.

Recipe of the Day – 

Sprouted Lentil Quick-Bread

Ingredients:

  • 1 c. haba (bean) flour
  • 1 c. oat flour
  • 1 c. platano
  • 2 c. sprouted lentils
  • 1 tsp. baking soda
  • 1¼ c. water
  • 2 eggs, or 2 T. flax seeds soaked in 6 T. water
  • 2 T. coconut crystals or sweetener of choice
  • 2 T. coconut oil
  • 1½ tsp. salt
  • Directions:
  1. In a large bowl, stir together the flours, baking soda and salt.
  2. Add the spouts, water, oil and salt to the dry mixture and stir to make a sticky dough. Press into your loaf pan.
  3.  Bake in center of 400°F oven for 15 minutes. Reduce heat to 350°F, bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom.
  4. Remove from pan: let cool on rack.

Word of the Day – crecer – to grow

Tip of the Day – Sprouts are a very inexpensive way to keep yourself supremely healthy. You can sprinkle these on salads, pizzas, vegetables, stir-fry’s; put them through the juicer, or carry for a healthy snack.

Chia Plum Jam

I finally drank turmeric tea as the end result of having gas all day. Tried buscapina, shoulder stands, mint, lemon and ginger, elevating the hips. All of them worked all day, but not completely. You know what took it away immediately? Turmeric in my tea.

Recipe of the Day – Chia Plum Jam

Ingredients:

1 T. chia seeds, soaked in 1/4 c. water

1 c. seeded plums, washed

1 T. honey or coconut syrup

Directions:

Soak chia seeds in water for 10 minutes. Mash plums Stir chia with water into plums. Add coconut, agave syrup or honey, if desired.

Word of the Day – estomago – stomach

Tip of the Day – The video uses agave syrup of honey, but I would use coconut syrup these days, or stevia – much less glycemic. Serve it on celery with peanut butter, yum!

Chocolate Nispero Pudding

I came out to cut dandelions for my green smoothie, only to realize that the gardener, who did such a beautiful job cleaning the land, had cut down every dandelion on the land. So, poor me, I had to have chocolate nispero pudding for breakfast.

Recipe of the Day: Nispero Jam (Knee-Sparrow Jam)

Ingredients:

30 loquats (like cumquats, but sweeter-Nisperos)

1/4 c. stevia powder

1/4 c. coconut milk

1 frozen banana

1/4 c. cacao powder

1 T. chia seeds

1 tsp. coconut extract

Directions: Choose the sweet, orange Nisperos. Cut or chew off the end of each, and take out the seeds. Put in the food processor or blender, then add the rest,  And chill!

Word of the Day: tranquilo = calm, chill, tranquil

Tip of the Day – You don’t have to go to the market for these. They’re from the wilds of the land!


 

Raw Chia Crackers

Twice now, I’ve got to use call a supplier or store in another city, instead of traveling to get a part. One to Quito, to get tires from Electrobikes. And another to Cuenca, to get the MacBook Charger from Marco Mendieta’s Tech Store.  I contacted them, ordered the part. They had me deposit money in their Pinchincha account, from our little store on the corner here in Vilca! And the item was here in 3-5 business days, wow!  Sure saved me a lot of travel and stress!

Recipe of the Day – Raw Chia Crackers

Ingredients:

1 c. chia seeds

2 c. apple juice/pear juice or a mix of both

3 c. water

1 tsp. pumpkin pie spice, garam masala, or cinnamon+cloves+ginger

slices of strawberry or edible flowers

Soak chia seeds in apple juice and water Add pumpkin pie spice, gurum masala, or Stir to break up any lumps. Refrigerate overnight or 12 hours. Stir again and put dollops of the batter on dehydrator trays at 104 degrees. Place one edible flower, slice of strawberry or apple on each crisp. Check after 12 hours. If they’re ready to flip, peel them off the sheets and turn them over directly onto the mesh screen so the air can get through for the next 12-24 hours until crispy.

Word of the Day – enviar – to send

Tip of the Day – I LOVE this chia chip recipe! I’m so glad I put the pieces of strawberry and apple on top of each. They’re gently sweet and really add to the cracker.

 

Raw Veggie Seed Burgers

This youtube video also shows you how to grow garlic greens or whole garlic in your kitchen. Don’t forget, point side of the garlic bulb – up!

Recipe of the Day –
Raw Veggie Seed or Nut Burgers

Ingredients;

1/2 c. ground sunflower seeds/pumpkin or chia

1/2 cup ground chia seed, sprouted nuts of any kind

1/3 c. chopped carrot or zucchini

1/3 c. chopped celery

1/4 c. green onion

1 T. onion powder

1 clove garlic, chopped

2 T. fresh parsley, chopped

1 T.  fresh chives, chopped

1/2 T. olive oil

Sea Salt and Pepper to taste water as needed

Directions: Pulse a few times in the food processor, to keep it crunchy, maybe 20 seconds. Make little patties or balls on your dehydrator sheets. Dehydrate at 105 degrees for 4 hours.

Word/Phrase  of the Day –qué alivio – What a relief!

Tip of the Day – Top with cashew mayonnaise, raw ketchup and homemade mustard! Roll in a lettuce leaf. Top with guacomole! Add zucchini instead of carrot. I added Italian herbs to this recipe and no olive oil, plus 21 Salute Seasoning

Gluten-Free Cherry Crumble

Oh my gosh, I was sweating about my electric bike tires. They’re getting so bald, and no shop here or Cuenca or Loja had them. Well, My friends told me about this new store in Quito – Electrobikes. And they sent me the tires already, for only $12 shipping !!!! Holy schmoly. I am so happy. They said it would take 3 working days but it actually took 5. Not bad!

Recipe of the Day – GF Cherry Crumble

Ingredients

  • 5 c. chopped, pitted cherries
  • 1/4 c. honey
  • 2 T chia seeds

 Topping

  • 1 c. oat flour
  • 1/2 c. rolled oats
  • 1/3 c. coconut sugar, panela or stevia
  • 1/4 tsp cinnamon
  • pinch of sea salt
  • 1/4 c. coconut oil, hardened
 Directions:
  1. Preheat oven to 375 degrees F.
  2. In a large bowl combine cherries, honey and chia
  3. Add to a large baking dish or skillet
  4. In a separate bowl combine oat flour, rolled oats,  sugar, cinnamon and salt.
  5. Add in coconut oil and using hands combine to form a crumbly “pea-like” consistency.
  6. Sprinkle crumble on top of cherries, coating the entire top.
  7. Bake for 45 mins or until top has browned slightly.
  8. Serve warm.

Word of the Day – llantas calvas

Tip of the Day – Serve with banana ice cream.

Raisin-Walnut Brownies with Coconut Frosting

 I made these two little desserts for a friend. One avocado lime pie and raisin-walnut brownies with coconut frosting.

Recipe of the Day – Raisin Walnut Brownies with Coconut Frosting
INGREDIENTS:

1 c.  walnuts
1 c. raisins

1/3 c. cacao powder
Dash of cinnamon
Pinch of sea salt

Directions: Combine all ingredients in a food processor and blend until mixture starts to form a ball. Press into  a square or round glass dish. Freeze until firm. Slice. This may be kept refrigerated or frozen.

Frosting:

3/4 c. coconut cream

1/4 c. coconut water

2 grains salt

1/8 c. panela, coconut sugar or sweetener of choice

Pinch vanilla powder or /4 tsp. vanilla extract

Directions. Blend.

Word of the Day – cortés – polite

Tip of the Day – You can cut the recipe way down when you just want a little bit. And these are so rich, you sometimes just want a couple bites. Perfect.