OR make your own:
OR make your own:
I went swimming, are you proud of me on a grey day? And the pool was filled with beautiful Ecuadorian families who loved the water so much, and didn’t think of their bodies. And their joy just filled that pool. Adults and children alike. They have no compulsion about showing joy on their faces – just like when they eat ice cream!
Word/Phrase of the Day – Eso es tu maletin – That’s your problem
Tip of the Day – Serve with raw flax seed or oat/sesame crackers found on this blog.
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.
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!
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
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!
Here in Zamora -2 1/2 hours from Vilcabamba, they don’t have that many interesting restaurants. So Joy brought us her home-made granola! Taken from ketodietapp, it’s a low-carb granola, and so amazingly good! There’s Joy, below, planning our next move in Zamora.
Ingredients (makes 6 cups)
1/4 cup pinenuts (34 g/ 1.2 oz)
1 1/4 cup whole almonds, skin on (179 g/ 6.3 oz)
1/4 cup cashews (45 g/ 1.6 oz)
1/4 cup slivered almonds (27 g/ 1 oz)
1/2 cup pecans (50 g/ 1.7 oz)
1/2 cup sunflower seeds (70 g/ 2.5 oz)
1/2 cup pepitas (65 g/ 2.3 oz)
1/4 cup sesame seeds (36 g/ 1.3 oz)
1/2 cup flax meal (75 g/ 2.6 oz)
1 cup shredded or shaved coconut, unsweetened (75 g/ 2.6 oz)
1/4 cup sugar-free maple syrup (85 g/ 3 oz) –
1/2 cup virgin coconut oil (120 ml/ 4 fl oz)
1/2 tsp vanilla powder
2 tsp orange zest (can be dried)
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 – 1/2 tsp sea salt or pink Himalayan salt
1/4 c. cacao
optional – cacao nibs, raisins, bananas, strawberries
Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, except for the salt and orange zest, into a large bowl.
Melt the coconut oil in a small pan. Add the syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly.
Spread mixture out in an even layer onto a lined baking tray and bake for 60 minutes.
Stir every 15 minutes and keep a close eye on it after the 45 minute mark, it can easily go from toasted to scorched.
Once brown and crunchy, remove from oven and let cool. While still warm, sprinkle sea salt and orange zest over granola and stir through. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month.
Word of the Day – carbohidratos – carbohydrates
Tip of the Day – Good maple syrup is hard to find here, but they did have it at SuperMaxi in Loja!
I’ll bet you’re wondering how Lucas is doing! Well, wonderful! If you recall, he had hip dysplasia, due to what one Vet said was a herniated disc – and the other in town said “long-dog” syndrome. But then, when we went in for his degradation in health, they found tick and mite disease. The nurse said, “When the meds kick in, his hips will be better.” And sure enough, that’s what happened. As soon as his system cleared up, so did his hips! He still has the tiniest sway in his hips, but is running like mad, stealing socks, taking paper from the waste can, and playing with Tiko, like a puppy again! I am SO happy for him, and for us! Love you, Lucas!
Recipe of the Day – Lavender Hot Chocolate
2 c. almond or coconut milk
1/8 c. cacao powder
2 tsp. honey, or 3 drops Honey-Flavored Stevia, liquid
2 grains pepper
2 grains salt.
1 sprig of lavender, ground fine
Word of the Day – curación – healing
Tip of the Day – Try it with peppermint or ginger!
Happy Day of the Dead! (Día de los Muertos) The colada morada, black punch with sweetbreads are all over town and the country! The punch is made from fruits like blueberries and elderberries/blackberries. Sangorache (ataco), is a purple grain with black leaves, and to it the black fermented corn is added Nowadays they make it with ishpingo (Cinnamon’s Flower), myrtle leaves, strawberries and blackberries. Some people also use fruit, like pineapple.
1 c. mora, boysenberries or other berries
Word of the Day – maiz morado – purple corn
Tip of the Day – Share this drink with others. It’s meant to be shared in ceremony, in parties, a common practice in the barrios of Ecuador.
Did you know you could make things with geranium leaves? And they smell amazing! My good friends Darina and Oracio gave me Bulgarian Geranium to plant, and Bulgarian Rose Perfume. Wow! What treasures, both the friends and the gifts!
5 c. water
1-4 Geranium leaves, depending on the strength you like it
1 heaping tsp. mint leaves
1/2 tsp. chamomile flowers
optional – sweeten with your sweetener of choice, stevia, coconut crystals, honey.
Directions: Bring water to almost a boil, then throw in the mint, chamomile and geraniums. Turn off heat and add sweetening.Cover and steep 20 to 30 minutes. Strain into a pitcher and chill. Pour over ice cubes and add fresh sprigs or leaves, if desired..
Word of the Day – geranium –geranio
Tip of the Day – Darina puts them in her jams and jellies!