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
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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.

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!

 

Green Smoothie Bowl

I’ve been doing my water therapy for two weeks, and have been out of pain nearly the entire time. Maybe one hour of day with ice after working out. Oh, my gosh! It’s a friggin’ miracle!

Okay, Here’s the skinny on the pools in Vilcabamba.                                                                      -Hotel Paraiso – $4, never warm,  but you get to use the sauna, steam room and jacuzzis.          -The new Old Folks Home. $3, heated by solar panels, so wait for the late afternoon when the sun has heated the pool,  but you get to use the workout room and if you wait 5 minutes the shower is hot.  But you can’t use it weekends when they clean the pool, and evenings are reserved for the residents.    And a 100-year old man may hit on you, but it’s okay.           -Hosteria Vilcabamba – $7. Free if a group eats there. If you tell them ahead of time they’ll heat the jacuzzi and steam room, but not the pool. They need two hours to heat the others. -El Rio Chamba – Across from the Zoo, in a beautiful setting. They often have Saturdays free swim!                                                                                                                                                                     La Molinda – Before the Hotel Izchcayluma,  on the right. Not only is it the warmest pool, but it’s $2 to use the pool. The showers are HOT. The jacuzzi is nice and warm. The steam bath is extra, but it looks wonderful. And you can eat there, too! Open 7 days a week and they will give me a monthly discount.

Recipe of the Day – Green Smoothie Bowl

Ingredients

  • 1/2 ripe avocado

  • 1 lg ripe banana, frozen and sliced

  • 1 c. berries of choice

  • 1 handful spinach or  kale, stems removed

  • 1/3 c. coconut, almond or oat milk
  • 2 T. sunflower or chia seeds
  • 1 c. pineapple or mango, chopped and frozen
  • options: 1 tsp. cacao nibs, chocolate chips or shredded coconut

Directions: Put 1/2 c. of your nut or seed milk in the blender. Add 1/2 of the bananas, 1/2 of the berries, and 1/2 of the pineapple or mango, and all of the spinach and avocado. Blend well. Divide smoothie mixture between 2 bowls and garnish with the rest of the sliced fruits. Add t opping options like granola, cacao nibs, chocolate, granola and coconut.

Garlic Coconut White Sauce

I saw a package of White Sauce in the store, and as usual, thought I’d just go home and make it! Great for your gluten-free noodles and breads, pizzas, etc….!

Recipe of the Day – Garlic Coconut White Sauce

Ingredients
  • 2 T. Coconut Oil
  • 1 green onion, chopped fine
  • 3-4 cloves garlic
  • 1 tsp. fresh or dried herbs
  • 1 c. coconut cream
  • 1 tsp. miso paste or soy sauce
  • pinch salt
Instructions
  1. In a small saucepan over medium heat, melt the oil. Reduce the heat and add the onions and garlic. Simmer 10 minutes until tender.

  2. Allow to simmer for 3-4 minutes or until tender Add the cream , miso, herbs and salt and stir until smooth. Blend, if you like it more creamy.

  3. Store in a sealed jar or container in fridge for up to 2 weeks.

    Word of the Day – salsa, sauce

Tip of the Day – A lot of my friends would use butter or ghee in this recipe.

Chocolate Glaze

Mi pobrecito – Lucas. His hips started swaying to one side. Then got worse until he didn’t want to stand up or walk! One vet said it was Long-dog Syndrome – hip dysplasia from his genes, even though he’s not even 3 years old yet. And the other said, herniated disc. Both gave meds which only made it worse. So, poor thing. I hope it’s temporary. He’s such a positive guy!

Recipe of the Day –  Chocolate Glaze

Ingredients:

1/2 c. plus 1 T. water
1 c. plus 2 T. panela or coconut crystals
1/2 c. thick coconut cream
1/4 c. cocoa powder
3-5 drops chocolate stevia, liquid, adjust to taste

Directions

  1. In a saucepan, combine 1/2 cup water, coconut sugar, coconut cream and cocao powder. Simmer for about 20 minutes until mixture slightly thickens.
  2.  Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture  and stevia until thoroughly combined.
  3. 3. Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.
  4. Word/Phrase of the Day – caderas malas -bad hips
  5. Tip of the Day – Go to the coconut lady. Have her pour out the coconut juice. Drink as much as
  6. you want, but leave a little for your recipe. Have her scoop out the cream and she’ll put it in a baggie for you. Try not to eat it before you get home!

Walnut Cream Smoothie

Using the walnut butter in the previous recipe, this makes a wonderful smoothie with coconut cream – from the inside of the coconut.

Recipe of the Day – Walnut Cream Smoothie

Ingredients:

1 c. coconut cream

1 c. coconut milk from the coconut

1 T. cacao powder

1 T. walnut butter

2-3 drops Stevia

Directions: Blend.

Word of the Day – usar – to use

Tip of the Day – This is pretty rich, so watch out! I don’t know if I can finish this one glass!

Joy’s Pickled Turmeric

A combination of two herbal powerhouses, this pickle makes a wonderful condiment that you can add to many common dishes such as scrambled eggs, rice, soups, curry, and many more. 

Recipe of the Day – Turmeric and Ginger Pickle

Ingredients:

1 c chopped fresh turmeric

¼ c chopped fresh ginger

1 clove of garlic, chopped

1-2 fresh green or red chilies

½ c lemon juice

2 T orange juice

2 t apple cider vinegar

1 T evaporated cane juice sugar

½ t sea salt, adjust to taste

¼ c toasted sesame oil, to seal jars

Directions:

  1. Combine turmeric, ginger, and garlic in a food processor fitted with an S-blade and process until small chunks.  Transfer mixture to a large bowl.
  2. Slice chilies into small strips and mix into turmeric mixture by hand.
  3. Add remaining ingredients except oil and mix everything together by hand. Fill into sterilized jars and cover with oil.  Let sit for a week to blend flavors.

Word of the Day – Curcuma – Turmeric

Tip of the Day –Will keep refrigerated for several months.