Fermented Roasted Garlic Spread

Beautiful, beautiful life. Can you believe that my cat, Paco, who disappeared 1 1/2 years ago, just walked by my kitchen window! So casually, as if he hadn’t been gone all this time. Crazy, huh? It didn’t look like he wanted to stay, and he looked pretty darn good! So I guess I will not worry, but be happy he’s safe and not poisoned or something!

Recipe of the Day – Fermented Roasted Garlic Spread


  • 4 heads fermented garlic (See recipe on this blog by typing “Fermented Garlic” in the search engine on this first page
  • 3 tsp. olive or coconut oil
  • dash salt and pepper to taste
  • 12 tsp. fresh herbs, minced ( I like rosemary)
  1. Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
  2. Roast in 375°F oven about 45-50 minutes until soft and golden.
  3. Squeeze the meat out of the skins. Season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.

Word of the Day – asado – roasted

Tip of the Day – Use on gluten-free bread or toast, roasted vegetable like asparagus, peppers; put in hummus, yum!

Cascarilla and Valeriana Teas

These workers for the Taxi Cooperative, working on the land adjacent to mine, were talking about herbs with me. And they said they had valerian and cascarilla on their land, They brought it today. And planted the valerian for me!

Cascarilla is a very long, tall tree which has the benefits and caffeine of Guayusa. For strength of the body and bones, You use the bark, to protect against evil. He brought me a whole big bag of stripped bark which I’m to dry in the sun.The finely ground outer bark of this large, tropical shrub is known for its medicinal properties that included reducing fevers, operating as an expectorant, and even clearing flatulence. These workers said it’s especially for the bones. In fact, the word cascarilla refers to any kind of outer skin or husk.

Valeriana smells like lemongrass, and looks like it, the leaves and smells like it. But the roots are  a great sedative. My friend is using it for his seizures and having great success! from one a day to one a week! (See my recipe for Valerian Tea by typing it in to the search engine on the front page of this blog.)

Recipe of the Day - Cascarilla Tea

3 3" strips cascarilla bark
1 pot water

Directions: Bring the pot of water to almost aboil.
Turn off the heat abd drop in the bark. Let steep for twenty minutes.

Word of the Day - cascarilla - bark

Tip of the Day - Use for only a few days a t a time. It's ver potent and not meant to be used for long periods.

Sprouted Quinoa Tabouli

I took the dogs for a walk, as I do in the mornings, and today Tiko dashed up a hill and was barking like he does at a cow, a horse or a wild animal. I called for the, and Lucas came back almost immediately. But Tiko kept barking at the “intruder,” then came back and showed us a long scratch on his nose. Guanchaca, opossum? Something with a nice sharp claw, for sure!

Recipe of the Day – Sprouted Quinoa Tabouli


1 c. sprouted quinoa

1 1/2 tsp. Himalayan salt

1/4 c. lemon or lime juice

2 T.  olive oil, extra virgin

4 T. green onions

1 cucumber, diced

4 tomatoes, diced

1 c. parsley

1/2 c. cilantro

1/2 c. fresh mint

Spinkle of garam masala, or other cinnamon mixture.

Directions: Take the quinoa seeds, soak them for 8-10 hours in a jar with a fine mesh, or a sprouting bag, filled with water. Drain the water and let it sit for up to 12 hours, until they have little sprouts. Add the rest of the ingredients and toss. Drizzle with olive oil and salt, and toss lightly. Cover with nuts and dressing!

Word of the Day – rasguño – scratch

Tip of the Day –The “Mother Grain” the “Gold of the Incas,” is not a grain, but a seed of the goosefoot plant! It has 8 essential amino acids and is high in protein!

Mung Bean Recipes

Correction on this video – mung beans are from India!

Recipe of the Day – Sprouted Mung Bean Recipes


1 c. mung beans


Directions: Soak 1 cup mung bean sprouts for 12 hours. Rinse every 8 hours for 1-5 days, depending on how long you want the sprouts. Put a weight on top between rinses. On the 3rd (or last) day, soak the sprouts again for 10-20 minutes, then let them dry completely. Skip the last rinse to generate heat.

Herbal Party Sprouts: Mix the sprouts with 1 Tablespoon each of : oregano, basil, thyme, garlic, rosemary, marjoram, onion plus 1/2 tsp. olive oil or sesame oil.

Mung Bean Salad: Chop up your choice of vegetables: cucumbers, carrots, peppers, cabbage, snow peas, mushrooms, pineapple. Toss with sprouts .

Ginger Dressing: 3 T. tahini or nut butter, 2 T. Bragg’s Amino Acids or Nama Shoyu, juice of 1 lemon, 1/4 c. apple cider vinegar, 2 garlic cloves, 1/4 tsp. green curry paste, 1 tsp. honey, 1/4 c. water. Blend and pour over salad. Chill!

Word of the Day – errores – errors/mistakes

Tip of the Day – These sprouts go great in the Mock Tuna recipe!

Pizza-Flavored Kale Chips

How’s Tiko doing? Well, it’s interesting. Ever since he’s been on the leash more, in the house and not running around except on the run lines, he’s much more obedient. He has specific times for playing catch when he can run. He comes when called, even when I’m holding the leash. When he puts his paw on my arm, I cover his with my hand, to impose the dominant. All out of love.

Recipe of the Day – Pizza Kale Chip Snacks

Recipe of the Day – Pizza Kale Chips

1 lb. fresh kale

3 sweet white onions, sliced

juice of three limes

6 T. Nutritional Yeast

1 T. Olive oil

1 T. Paprika

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper


  1. Wash the onions and kale and pat dry.
  2. Slice the onions into thin pieces,
  3. Put all in a bag and pour the olive oil in.
  4. Massage well, with your hands, and let sit for ten minutes.
  5. Squeeze the lime juice over all.
  6. Sprinkle the yeast or Raw Parmezano and spices/herbs over all and dehydrate on trays at 105 degrees for 24 hours or more, until crispy.

Word of the Day – obediente – obedient

Tip of the Day – Have these around for a late-night snack, when you want something salty!

Bill’s Berry Kefir Pancakes

Bill brought these pancakes on our big hike. A nice break from my sprouts, gorp and raw food bars, ha ha! They were awesome! He makes them from his kefir he has everyday.

Recipe of the Day – Kefir Pancakes


1 c. whole wheat flour
1 c. blue corn flour
1 tsp. baking soda
1/2 tsp. salt
3 large eggs, lightly beaten
3 c, kefir
4 T. butter, melted


For the topping:
1 c. berry jam (Type “Chia Berry jam”) into this blog’s search engine and you’ll see the recipe.

Make the batter: Heat a griddle to medium heat. Whisk together the flour,  sugar, baking soda, salt,in a large bowl. Add the eggs, kefir and butter. Mix until batter ingredients are combined, but do not overmix — there should still be some lumps and the batter will bubble slightly from the kefir.

Cook the pancakes: Ladle scant 1/4-cup portions of the batter onto the hot griddle and using the back of a spoon or the measuring cup, spread the batter into a circle. Cook pancakes until browned on the bottom and bubbles appear on the surface. Carefully flip pancakes over and cook the other side. Remove cooked pancakes to a baking sheet and place in the hot oven to keep warm while the remaining pancakes are cooked. Repeat with remaining batter.

Serve with syrup or berry jam.

Word of the Day –panqueques – pancakes

Tip of the Day – My mom would use leftover pancakes, spread with peanut butter and roll up for a great snack. You can’t get maple syrup here in Ecuador, so most restaurants serve fruit, jam, honey or panela syrup.

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Vegan Pierogies

High, high up in the mountains, on a hike yesterday and this lady pushed her baby goat through the window for me to hold. All the guys in the jeep had to wait for me to hold and squeal over it, and I could feel his little heart beating rapidly in my arms. Then, the men had to wait for me again, on the steep hill coming back; the altitude and the ascent was very hard for me! Luis, in the horse picture finally came down and took my backpack off and shouldered it himself. We visited a site of  the Incans, learned about their houses, their circle of rocks, perhaps for cooking, while sitting with the guides. I shared my popcorn with Luis and his brother, who had the clearest, deepest eyes, of one who lives alone on a mountain.They dug up the valeriana, the flores aromaticos, the dientes de leones, the other flower for sleep, the nerve tonic (cucharillo), all for me to take home, when they learned I considered the medicinals a treasure. What a gorgeous, gorgeous day. i am so indebted to Bill, for taking me up there, and Scott, with his jeep, and Luis and his brother, and all waiting for me without comment to catch my breath on the steep slopes, over and over again.

Recipe of the Day –
Vegan Pierogies


3 c. gluten-free or whole wheat flour, plus more for dusting the work surface
1/2 tsp. salt
1/4 c. olive or sunflower oil
1 c. water

Combine flour, salt, oil and water in a large bowl, and mix until dough forms a ball.
If the dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until it’s smooth.
On a floured work surface, knead dough 3 or 4 minutes or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
Roll, cut, fill and cook pierogi for 3-4 minutes by plopping them into boiling water and then removing with a slotted spoon.

Vegan Pierogi Fillings:

Mixed Fruit berries or cherries, plums or chopped apples, strawberries and other small berries are perfect in this recipe that calls fruit, coconut sugar, water, cinnamon or cardamom, lemon juice and dry bread crumbs.
Mushroom and onions
Potato-Cheese  – my daughter’s favorite
Buckwheat-Sauerkraut – the cabbage roll filling

Word of the Day – montanas – mountains

Tip of the Day – To connect with another human, different cultures, no matter, on a mountain, high on an isolated mountain slope, over a beautiful medicinal herb. What an adventure this life is. Do it.

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Q&A: Voting for Foreigners

There’s this one gringo in town who keeps telling me I have to vote in the Ecuador elections, coming up in two days, or I will have to pay a penalty, It wasn’t unit l. I asked an Ecuadorian that I got the answer, ha ha! -“You should look on the internet,” he said!

Q: Can I, should I vote as a foreigner in Ecuador? If I don’t, will be imposed a penalty fee?

A: From the Consejo Nacional Electoral, 1158 Tarqui y Sangurima in Cuenca, Centro.  Foreigners can vote five years after being granted the cédula, and not before. When you are 65, it is optional.”

That’s how the law stands right now. And I’ve only been here 2 1/2 years, so there you go! You can go to this site and see if your name appears as a registered voter. i have a voter registration card but my name didn’t show up.

Go to to https://app05.cne.gob.ec/lugar… . Put in your cédula number and fill in your last name, followed by your first name as it appears on your cédula. It will tell you what your voting place is. If you are registered, you can vote. If it doesn’t recognize you, you are not registered.


Ginger Snap Raw Crackers

I went with the girls for a spa day for C’s birthday. What a wonderful, complete day! I felt so amazing, after biking, Chi Kung Class, good food, jacuzzi-wet sauna-cold shower-dry sauna, bike ride back. I’d had a little back-ache which went completely away. 

img_6400Recipe of the Day – Raw Ginger Snap Crackers

3/4 c. coconut oil
1 c. coconut crystals, raw sugar or palm sugar
1/4 c. yacon or coconut syrup
1 T. flax seed soaked in 3 T. water for 10 minutes
2 c. sprouted or gluten-free grains: oats, barley, buckwheat, quinoa, amaranth of choice – Soak one day, drain and sprout 1.5 days
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger
1/3 c. raw coconut. sugar for decoration

Blend everything in the food processor and spoon cookie size blobs onto the nonstick trays in the dehydrator and dehydrate at 104 degrees about 36 hours, until desired crispness.

Word of the Day – spa – spa

Tip of the Day – When your friends want to go to a spa day, go!

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