Oatmeal Yucca Bread

Here’s what my famous Neurologist brother says about the herniated disc: “Swimming is ideal for a herniated disc, Dot. Start with waist-deep wading 15 minutes, three times a week. Then progress to either holding on to the side of the pool or kickboard and kicking. If you can get up to freestyle swimming, you should be in good shape. Advil is far safer than other meds.”

The non-impact element combined with the exercise and blood flow will do wonders. Just be careful not to over fatigue the muscle groups. Maintain an easy adaptive stage. 

D- Okay! I will do exactly you as you say.

is it true that it can actually start healing, Pat?

P -Absolutely……just slowly…..

Recipe of the Day – Oat Yucca Bread

Ingredients:

  • 2 c. yucca flour
  • 1 c. Oats
  • 1 egg
  • 1/2 c. Water, rice water ir potato water from cooking your rice or potatoes
  • 1/4 c. Coconut crystals or sweetenr of choice
  • 3/4 c rolled oats
  • tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg

Preparation:

Preheat oven to 350° F (175° C). Mix dry ingredients. Then make a well in the batter and add the egg and water.Pour the batter into a nonstick baking pan (I used a non-stick 8-inch cake pan). Spread the batter out evenly  Bake for 30 minutes. Allow the bread to cool before removing from pan.

Note: I placed the bread in the oven under the broiler for a few minutes before serving the next morning to warm the bread.

Word of the Day – yucca – cassava

Tip of the Day – Okay, Vilcabambans, there is yucca flour in Jesus and Nancy’s store, right now!

 

 

White Carrot Hashbrowns

My beautiful, kind-faced friend Patricia says, ” They are fabulous grated and fried like hash browns — I make patties and they get all nice and crispy and are delicious.”

Recipe of the Day – White Carrot Hashbrowns

Ingredients:

  • 3 large white potatoes, peeled or not
  • 4 large white carrots, scrubbed
  • 1 extra large egg or 1 T. flax seed soaked in 3 T. water
  • 14 c. coconut or almond milk
  • 1 T. gluten-free or wheat flour
  • 14 tsp. salt
  • 14 tsp. pepper
Directions
  1. Shred potatoes and carrots into a large bowl.
  2. Beat egg, if using.
  3. Then add remaining ingredients.
  4. Beat mixture to combine.
  5. Add to potatoes and carrots, and mix with large spoon until blended.
  6. In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat.
  7. Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil.
  8. Then press with a spatula to form into pancakes.
  9. Turn when edges begin to brown and cook through, about another two minutes.
  10. Rest on paper towels and serve.

Word of the Day – salteado – sauteed

Tip of the Day – You could put these in the toaster oven, or bake them instead.

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