Herb Garden Roll-Ups

I am having so much fun with the guest here – he’s a professor of education, speaking fluent spanish and english, an Ecuadorian,  and we’re having the most wonderful talks. I, “picked him up,” ha ha, during Carnivale, when he sat down at our table and asked us all where he could stay tonight, as all the hotels were booked! He sure asked the right person. The amazing thing was, as usual, the synchronicity of guests leaving the room early, that morning, and him needing the room in the Vilca Retreat Center, at that moment. And he’s so fun and smart – knows all the wildflowers by name in Spanish. I only wish he could stay longer so I could pick his brain! I like when he mentioned how much trouble he was with administrations – being a teacher. And I said, “So you’re a rebel, then,” humourously. And he said, very seriously,”Of course I am.” In the manner of, “Aren’t all good people?” God, I love Ecuador.

Recipe of the Day  – Herb Garden Roll-Ups

Ingredients:

For the wraps:
6 large collard leaves

For the Pumpkin Seed Pâté:

1-2 cloves of garlic
Juice of 1 lemon
1 c. soaked and sprouted pumpkin seeds
¼ c. olive or flax oil
¾ tsp.salt
¼ c. parsley
¼ c. basil
¼ c. dill
1/8 tsp. turmeric

For the Marinated Veggies:
2 stalks celery
1 c. shredded carrots
¼ c. onion, very thinly sliced red or green
2 T. olive or flax oil
2 tsp. lemon juice
1 tsp. 21 Seasoning Salute or other herb mix
1/2 tsp. Rosemary
1/2 tsp. Bragg’s Seaweed Salt
¼ tsp.salt
black pepper to taste

Directions:

For the Pumpkin Seed Pâté:

Place the garlic and pumpkin seeds in your food processor fit with the s-blade.  Process to chop.With the blade running, add the lemon juice until the mixture is creamy.
Add the herbs and seasonings and pulse to finely chop the herbs.  Scrape into a bowl.

For the Marinated Veggies:

Toss all ingredients in a large bowl and mix well to combine all of the flavors.

To assemble:

1) Lay a collard green on your cutting board with the darker side on the board.  Chop off the stem and trim off any very thick portions of the remaining center stem.
2) Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.
3) Top with ½ cup of the marinated veggies.
4) Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides.  Enjoy!

Word of the Day – hierbas – herbs

Tip of the Day –  The garden herbs are warming and stimulating to increase the flow of oxygen-rich blood to your head. Rosemary is for friendship, dill to soothe our bodies, and parsley for protection!

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HomeMade Fruit Roll-Ups

I miss my son so much today. He’s 19. And I wonder if he’s okay. But my friends say that I have a serious case of “Empty Nest Syndrome.” I don’t know if that’s true. I’m not lonely or wondering what to do with myself. I love my life. I just seriously love my son, and miss being with him! Here’s one of the recipes he likes. When he was 14 he said these fruit roll-ups were better than store-bought!

Recipe of the Day : Fruit Roll-UpThe 2 good recipes I made lately are:

5 apples
2 red pears
8 large strawberries
OR
2 apples,
2 red pears
2 c. raspberries
1 banana

OR
2 bananas
handful strawberries
handful raspberries
handful peaches

Directions:

Puree all the fruit together or fruits of choice in the food processor. Spread on lined dehydrator sheets 1/8-1/4 inch thick. Score into long rectangles. Dehydrate at 95 degrees for 12 hours, then flip, if they’re relatively dry, not mushy. Flip the parchment paper over and dehydrate again, probably another 8 hours, until bendable, not crisp. You can also spread these with almond or other nut/seed butters, roll up and slice for a great party dish!

Word of the Day:  cocinar – cook

Tip of the Day: When you’re obsessing over someone, send them light and love and move on, right? I learned that from “Eat, Pray, Love.”

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