Mashed Parsnips and Apples

Well, New Year’s Eve was pretty darn fun this year! The atmosphere was up and fun since early this morning. I had to pass by SIX lines of guys in drag, dancing and putting up their, “Donate to Me,” line in front of my bike. Didn’t work. I laughed and said, “No, no, no,” each time. And dinner at Murano’s was an incredible delight to the senses.

The effigies at El Molino Tropical
New Year’s Eve, Cucanama Dec. 31, 2018
Effigies in front of the rooms at El MOlino Tropical, where I swim. Dec 31st, 2018, New Year’s Eve
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The hor d’oerves at Murano’s, amazingly delicious mini taco and three different ceviches New Year’s Eve , 2018
The pepper=spiced chocolate mousse at Murano’s, so wonderful, New Year’s Eve , 2018

Recipe of the Day – Mashed Parsnips and Apples

Ingredients:

3 T. coconut oil

2 1/4 c. milk of choice or water

1 1/2 tsp.Salt to taste

Directions:

  1. 1. Melt the oil in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.\. Remove from heat, and let stand, covered until slightly cooled, about 5 minutes. Puree in a blender until smooth. With machine running, add one more T. oil, if needed.
  2. Word/Phrase of the Day – Feliz Nuevo Ano – Happy New Year

Tip of the Day –  I had this at the gourmet dinner and it tasted just like mashed potatoes! The trick is to roast the parsnips first. It can be refrigerated for up to 2 days. Reheat before serving.

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.

Hoisin Sauce

I have a new job! Helping a young woman transition to her new independent living. She’s really great, and I like it. Just three times a week, after I teach, I go to her house and help her organize, cook something, discuss her budget or walk and shop for food. I love it!
Things, jobs are often short and change quickly here in Vilca, but for now I am so happy having a set money coming in. And the mom is so grateful. That money alone pays all my bills and food for the month.

Hoisin SauceRecipe of the Day – Hoisin Sauce

Ingredients:

2 tsp. Coconut  or olive oil

2 garlic cloves, minced

1/ 2 c. Coconut aminos or  Bragg’s amino acids

3 Tsp. Coconut sugar

1 T. Raw ketchup (see recipe this blog)

1 T. rice vinegar

1/ 2 tsp. sesame oil

2 tsp. Raisins

2 T. Shredded coconut

1/8 tsp. Ginger paste

Directions:

  1. Melt the oil, if needed.
  2. Add the Braggs or soy sauce, garlic, ketchup and coconut sugar, ginger and rice vinegar and stir in the sesame oil.
  3. Place the coconut and raisins in your sauce bowl.
  4. Pour the mixture over the fruit and stir well.
  5. Great over zucchini noodles! Typically, served over rice, steamed veggies and teriyaki chicken!

Word of the Day – trabajo – job

Tip of the Day – Things change awfully fast here. Don’t know why its so different from any other place. The happiest people are the ones who continually flow with it, instead of working against it!

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