Shea Comfrey-Calendula Butter

My friend, Joy, brought me back Shea butter from the States, woohoo! Just in time to make my healing salve, but this time with Shea butter, the fat that’s extracted from the nuts of the African shea tree. It’s used for all kinds of skin problems, from dry skin, burns, to wrinkles and eczema. i’m combining it here with calendula and comfrey to ease pain and soothe and heal rough, dry skin, as well as lip sores.

Recipe of the Day -Shea Comfrey-Calendula Butter

Ingredients:

1/2 c. cold pressed olive oil

1 ounce dried herbs: 1/2 ounce calendula and 1/2 ounce comfrey

1/2 c. shea butter

1/2 c. coconut oil

1/3 c. beeswax

1/4 c. cacao butter

3 vitamin E capsules (of at least 400 units)

10 drops Essential Oil (lavender, rose, or jasmine, lemon, or your choice)

1 tsp. mica powder, color of choice, to color the salve. (But you don’t need to.)

Cheesecloth to strain herbs

Directions: Place your herbs into an oven safe dish and pour the olive oil in. Stir and bake in the oven at the lowest possible temperature (200 degrees or less) and bake for 3 hours. This is your infused oil. (Or, you can pour olive oil directly over the herbs in a clean jar and let sit for 6 weeks.)

    1. After 3 hours allow the mix to cool slightly but strain through the cheesecloth while it’s still warm. Squeeze out all the oil you can.
    2. Put your mixture in a pot on the stove (a double boiler would be great) and very GENTLY heat the oil mix back up, without burning. Add all the other ingredients, except the essential oils.
    3. Puncture and add your vitamin E capsules (or about 1/2 teaspoon if using liquid E) and then add your beeswax. Stir until it’s completely melted and blended.
    4. Remove from heat and let cool just a minute or two while you add the essential oil  and mica powder – your color. Move to fridge and let cool another hour or until starting to harden around the edges but still somewhat soft.Use a hand mixer to whip for 10 minutes until fluffy.Return to the fridge for 10-15 minutes to set.Then pour into a wide mouth jar or several small jars. As it cools the mixture will become semi-solid and be the perfect consistency.
    5.  Word/Phrase of the Day – erase una vez – once upon a time
    6. Tip of the Day – The combination of shea and cocoa butter with two nourishing oils makes a highly moisturizing combination, but whipping the mix helps it go on smoothly without being oily.

Jacoticaba Crumble

You know, i was humbled when some guests left and I found a $10 bill hidden under a mat on the coffee table. To help me out, you know? And i was wondering which thing I should use it for. And then, one of my old workers asked me on facebook if he could borrow $10 and work it off for me. Which is 3 hours work here! So I said, yes, and he just sanded and lacquered all my wooden shutters and front door. And while it was drying he weeded and dug around with the 28-year old energy that is truly unstoppable. Isn’t it amazing how money moves around. i feel so humbled, then i feel so honored that someone would ask me for help (and he, young soul, has two little kids!) and then so grateful for…just…everything and everyone.

Recipe of the Day – Jaboticaba Crumble

Ingredients;

1 lb. jaboticaba berries

1 lb cherries, blueberries, black or other berries

4 c. GF cake flour

1 T. honey

Topping;

2 T. GF cake flour

3 T. rolled oats

1 T. honey

2 T. Coconut oil

Mix together 1 lb jaboticabas and other berries, if you like with the cake flour and honey. Place into well-greased ramekins.
For the topping, in a separate bowl mix the cake flour, oats (non instant), honey and oil.
Pour topping over the berries and bake for 20 mins at 200°C until golden brown. Serve with a dollop of banana ice cream and jaboticaba syrup.

Jaboticaba Syrup

Halve about 25 berries and simmer with 1 cup of water in a heavy-base pot for 15 minutes.
Add 2 tbsp honey and 2 tsp grated ginger.
Simmer for another 15 minutes and strain.

Word/Phrase of the Day – me sentía humilde – i felt humbled

Tip of the Day – Make your banana ice cream by freezing a cup of frozen, cut bananas and then blending! That’s it!

Jaboticaba Smoothie

Maria and Dennis at the juice Factory have Jaboticaba, the Brazilian grapetree. It’s the seventh year in cultivation here at her and Dennis’ farm in Vilcabamba, which is just now producing fruit. Much like  the acai berry, jaboticaba is high in antioxidants, minerals and Vitamin C. Jaboticaba smoothies, starting Friday until they’re gone, $3.75 at the juice Factory

Recipe of the Day – jaboticaba Smoothie

Ingredients :

1 c. jacoticaba syrup

1-2 bananas, frozen

1 c. nut/seed milk

To make the syrup Simmer 1kg whole, crushed jaboticaba fruit in 250ml water until the fruit is pulpy (about 20 minutes). Add the juice of 1 large lemon, plus 1 cinnamon stick, 4 cardamom pods, and allow to cool.

Directions for the smoothie –

Blend all ingredients.

Word/Phrase of the Day – que madrugador what an early bird

Tip of the Day – Keep the skins, dry them and store in a jar, to add to syrups and cereals for a real boost of beta-carotene. They, the berries are also full of vitamins C, D and E, as well as calcium, magnesium, phosphorus, potassium and fructose.

Lebanese Green Beans (Lubee)

My daughter received these beautiful pheasant feathers as a gift for doing such beautiful photography for a wedding. Can you believe that! Que regalo! What a gift!

Recipe of the Day – Lubee

Ingredients –

  • 2 T. olive oil
  • 3 green onions, minced
  • 2 cloves garlic, minced
  • 1 lb. green beans (fresh or frozen)
  • 1 tsp. cumin
  • 1 tsp. Garam Masala, or cinnamon
  • 2 c. diced tomatoes
  • Salt and pepper to taste

Directions;

Heat the oil in a large saute pan over medium high heat. Add the onion and sauté for 3-4 minutes. Add garlic and continue to sauté for 2 minutes {if you are using meat, it can be added here and sautéed for an addition 4 minutes}.

  1. Add the green beans, spices and tomatoes and mix together. Bring to a boil, then cover and turn the heat down to low. Simmer for 40-45 minutes, or until green beans {and tofu or meat, if using it} are tender, stirring occasionally. Adjust seasonings to taste as well as salt and pepper.
  2. Serve warm over rice or quinoa with a side of pita bread and yogurt.

Word of the Day – pheasant –Faisán

Tip of the Day – You could add mushrooms to the saute mix, and serve with rice, raw crackers, salad pita bread, hummus and nut/seed or plain yogurt.

DIy Curry Paste

THe word, curry, to americans, means the taste of curry powder, but really there are a thousand spices of india you can use to make this curry, which means ‘sauce’ in india.

Recipe of the Day – Curry paste

Ingredients

  • 3 T. coriander seeds
  • 2 T. cumin seeds
  • 1 T. mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp . black peppercorns
  • 1 tsp. turmeric powder
  • 1 tsp cinnamon
  • 1 tsp. paprika
  • 1 or 2 dried chiles, as hot as you want them
  • 1 tsp. salt
  • 1/2 ‘ ginger peeled and finely grated
  • 3 garlic cloves, finely grated
  • 1 T. tomato paste
  • 4 T. white wine or cider vinegar
  • Chili oil or hot chili oil or sweet chili oil to cover the paste for storing

Directions;

Use the wet things first, that release the moisture  – Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Stir in the chili oil.

  1. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.

  2. Add the turmeric, cinnamon, paprika and dried chilies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.

  3. Use immediately, or spoon the paste into a jar, cover with the oil mixture, seal with a lid and store in the fridge for up to a week.

Word of the Day – para moler – to grind

Tip of the Day – A real curry from India is made by grinding the curry, chili and spices in a mortar and pestle. For extra depth of flavor toast the spices in a dry sauce pan or oven. And it matters when you add each spice, what order. So do that. Because you are literally, buildng flavors.

Jessica’s Uvilla Berry Sauce

Jessica gave me her recipe, as we were sitting down together at the Gourmet Dinner. Uvillas are SO good! So what a great idea to make them into a sauce.

 Recipe of the Day – Jessica’s Uvilla Berry Sauce

Ingredients:

1 c. uvillas, cranberries or Mora berries

1 tsp. cardamom

1 T. chia seeds

1/2 tsp. cinnamon

Directions:

Combine all ingredients in a blender or food processor. Let sit in the fridge until the chia seeds have made it thick.

Word of the Day – sentado – seated
Tip of the Day – Add a little sweetening, if you like. Honey goes really good with uvillas.

 

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
c
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.

Mango Coconut Popsicles – Only Three Ingredients!

So, I came in to town to meet Joy, right? And there she is with a present from my daughter, huh? Clare paypaled her the money and asked her to go get me chocolate for Christmas, and she did! She wanted me to have a present to open  for Chrismas. And I was just about to go buy cacao powder, when there she handed me  the powdered chocolate, gorgeous chocolate syrup and three different chocolate bars!!! Holy cow, that was fun. And my ex- sent the Juice Factory money for smoothies! So of course we broke up the chocolate ginger bar and put it in the smmothi! I am one lucky gal.


Recipe of the Day – 3-Ingredient Mango Coconut Popsicles

Ingredients:

  • 2 c. diced fresh mango
  • 1/2 c. coconut milk
  • The cream of one young coconut

Directions:

  1. Blend the mango and the coconut milk and cream in a blender until smooth. Taste to see if you need any more sweetening.
  2. Pour the mixture into the popsicle or ice cube trays.
  3. Freeze for 35 minutes and gently insert popsicle sticks.
  4. Freeze until solid.

Word of the Day – por supuesto – of course

Tip of the Day – After blending, add a couple drops of stevia or honey, if you’d like it sweeter. Or papaya and a banana, if you want your popsicles creamier!

 

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

Ingredients:

  • 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)
Directions
  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!

Rice Noodles with Apple Slaw

So, I have this bump on the outside of my big toe. Same as my mom and grandma, right? So, I assumed it was hereditary. But Thkm, the body worker, was working on my back, and mentioned it. He said a lot of people think it’s hereditary but it’s actually a wek muscle. All you have to do is ke working it ou to the side, engaging that muscle again, and the bone will go down! I’m writing it here so I can look back and see how long it atkes to go down,

Recipe of the Day –Rice Noodles with Apple Slaw

2 c. rice noodles or brown rice

1 T. sesame oil

2 heads fermented garlic, minced

1 green onion, sloces

1″ lemongrass stalk, sliced and smashed

1/4″ ginger root, minced

1 tsp. Turmeric

1 apple, washed and sliced

1 c. Cole slaw

optionsl – Braggs or soy sauce

Directions: Saute the onions, garlic and lemongrass in the sesame oil 3 minutes or until tender. Add the slaw, apple and turmeric and stir gently. Cook th noodles according to package instructions. Darain and top with your sauce and soy or Bragg’s, if desired.

Word of the Day – dedo – toe

Tip of the Day – Use zucchini, shedded or as noodles, instead of the pasta!