OR make your own:
OR make your own:
You know, an old reiki client is in town, and hugged me for a longgg time, and then pulled a massage certificate out of his bag, with my name already on it! Come on!!!! And I went to her, Mariana at Hotel El Paraiso, several days ago and she was amazing, including reiki in the treatment. And I haven’t had back pain since!!! I mean, I feel like a normal person! These profiteroles are like filled doughnut holes, but a lot faster, and no frying!
Recipe of the Day – Gluten-Free Choux Pastry Profiteroles
Word of the Day – cliente – client
Tip of the Day – This isn’t as complex as it seems. The pastry is actually pretty fast! You could have the sauces ready ahead of time, if you like. In the states you could melt caramels or add caramel extract.
1 c. uvillas, cranberries or Mora berries
1 tsp. cardamom
1 T. chia seeds
1/2 tsp. cinnamon
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.
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.
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!
A friend gave me this amazing recipe: corn with cacao truffle, topped with frozen bananas. Wow! Then I read about it – The Mayans recorded their complex cacao recipes, inscribing each drinking vessel with glyphs for the beverage they contained! A variation on this porridge, or chocolate atole, is still widely made today and is now known as champurrado.
Tip of the Day –You can turn it into a sweet truffle by leaving out all but a tsp. of the milk, rolling into truffles and topping with frozen banana ice cream!
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|
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!
My daughter made vegan gingerbread for her in-law’s Christmas, and she says this recipe sacrifices no flavor. She added in allspice , cardamom and a little extra ginger. Every minute that you bake with ginger in an oven,” she says, “a little ginger flavor dies off. If you oven-bake it, you will ruin it.” And she used Crisco All-Vegetable Shortening – a vegan-friendly product.
3 1/4 c. flour of choice
1/3 c. vegetable shortening + 2 T room temperature
1/4 c. + 2 T. Molasses
1/2 c. milk of choice
1 c. Sugar
1 tsp, baking powder
3/4 tsp. Cinnamon
3/4 tsp. Ground Cloves
2 tsp. Ground Ginger
1/2 tsp. allspice
Word of the Day – Casa de jengibre – gingerbread house
Tip of the Day – “I used powdered ginger,” Clare says. The dough was incredibly wet so I advise having extra flour on the side. 1-2 cups extra.
You know the viscous water that you’ve cooked your garbanzos or white beans in? You can use it for a direct replacement for egg whites. It’s used for frostings and so many recipes, Including meringues, fudge and marshmallows. Clare’s using it on her vegan gingerbread house!
1 egg white = 2 T. agua faba
1 whole egg = 3 T. agua faba
You know, on our trip to Zamora something wonderful happened. I got into the cold, cold Andean water, right? Submerged the whole body for a second, and it was so cold I couldn’t even gasp. And i said, “I”m gonna try and stay in for one minute, ” so I started to count. At 40 seconds there was this huge, “whoosh” of feeling from my solar plexus to the base of the throat. The whole area expanded and warmed with pleasure. I told Joy about it as it happened. And i was able to stay in for fifteen minutes, what!!!! Come on. Well, I mentioned in to three people . One said it was a heart-healing from the waters. Another said it was a gift from the fairies in the waters. I love that! the other said it was a kundalini experience. I think, now, maybe it was all three. I will never forget that in my life. What happiness.
1 cup almonds, soaked in water for several hours (alt: Peanut butter)*
1 Tbsp flaxseed soaked in 3 Tbsp water for at least one hour
1/3 cup cane sugar (Panela)
1 tsp vanilla
2 Tbsp freshly grated ginger
2 Tbsp freshly grated turmeric
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup shredded coconut
Instructions 1. Preheat oven to 350 deg.F (175 deg.C) 2. Blend almonds in food processor till buttery. *3. Mix together the almond butter and sugar in a bowl. 4. Add the flaxseed, vanilla, ginger, turmeric, cinnamon, nutmeg, baking soda, salt and shredded coconut and mix thoroughly. 5. Batter will be thick but not crumbly. *6. Scoop by heaping tablespoonfuls onto oiled cookie sheet. Slightly flatten the tops with the back of a spoon. 7. Bake for about 15 – 20 minutes .8. Let cool on the baking sheet for a couple minutes and then transfer to a cooling rack. *Alternates:Substitute peanut butter for the almonds.If mix is too runny, add ground flaxseed and/or coconut flour to achieve desired consistency.
Word of the Day – bienestar – well-being
Tip of the Day – Says Joy, “Here’s my Ginger cookie recipe. (Note, I used ground turmeric powder in the ones you tried because I didn’t have any fresh.)”
This picture is a group of butterflies in Zamora, Ecuador. The big one in the middle is the Zebra Swallowtalike. The red and brown “89” has an 89 on it’s back, and the Skippers are the little, brown grey and black ones! At least, so says my friend, Jim, butterfuly aficionado!
These truffles are based on Karl’s Spirulina Truffles! And they are the best I’ve ever tasted, including my own!
There are three options for the Filling:
Option 1 –
2 c. almonds
1 c. dates
1 T. maca geltainized
3 T. spirulina
1 T. goji berries
1 pinch sea salt
1/4 c. cacao nibs
2 T. chia seeds soaked in 1/2 c. water
1 T. turmeric
optional: add mint or orange food grade essential oil
Option 2 –
1 c. cashews
1 c. almonds
1 c. dates
1 T. spirulina
Option 3 –
1 c. cashews
1 c. coconut flakes
1 c. dates
1 T. maca
2 T. cacao powder
Directions: Blend in a food processor until smooth. Roll into balls.
1 c. cacao butter
1 c. cacao powder
1 c. coconut crystals
1/2 tsp. vanilla powder
pinch sea salt
Directions: Grind the coconut crystal to a fine powder. Melt cacao butter and add remaining ingredients. Stir until smooth. Dip balls in chocolate and place on waxed paper. Refrigerate until firm. The coating is somewhat grainy depending on how fine the coconut crystals are.
Makes 24-28 balls with about 1/2 oz. of coating each.
Word of the Day – mariposas – butterflies
Tip of the Day – Try them with walmuts and stevia for a low-glycemic option!