Iranian Sweet Potatoes

I sat down with J on a park bench, waiting for the hiking group to get going. And commented on the troubles one of my children is going through.  She said, and she always does this in the most non-judgemental-way, ”I believe that every single person comes here with their…mess. Their contracts, karma, intricately complexity of mind and things they have to work out. And that every time we interfere, try to push, or help, in gets in the way of their healing. Unless they ask for it and you’re part of that healing. I don’t know how it is for a mother, with her children. It must be tremendously difficult to let them be on their path without wanting for them.”

Recipe of the Day – Iranian Sweet Potatoes

Ingredients

  • 2 large sweet potatoes or yams
  • 2 T. olive oil
  • 1 tsp salt
  • 2 tsp, saffron
  • 1/4 tsp. cayenne pepper
  • Few grinds black pepper
  • 2 T. honey
  • 1 T. rosewater

Directions;

  1. Place a large sheet pan in the oven and heat to 500°F. Scrub the sweet potatoes. Put in a pot of water and boil until tender. Wait until cool, then peel and mash.

  2. Stir in the other ingredients until combined. Mash well.

  3. Serve the potatoes warm, drizzled with olive oil.

    Word of the Day – azafrán – saffron

    Tip of the Day – Farideh says the safflower and rose water open the heart and relieve depression!

 

Almond Tahini Sauce

in Iran, New year’s is on the spring equinox. So Farideh invited us to her New year’s party at her gorgeous house and it was fantastic. Farideh says she makes this mix of almond and tahini, because it tastes so much like peanut butter! I made mine into a sauce for roasted vegetables – zucchini and onions and peppers!

Recipe of the Day – Tahini-Almond Sauce

2 T. tahini

4  T. almond butter

juice of 1/2 lemon

1 clove fermented garlic, minced

1/2 c. almond milk

3 drops honey stevia

Directions; Mix the tahini, almond butter, and lemon juice in a small bowl. Slowly add the almond milk and stevia and whisk until smooth.

Word of the Day – equinoccio – equinox

Tip of the Day – Serve over roasted vegetables!

J’s Energy Cookies

The new word being, “up-cycled,” not “re-cycled”. Here are some up-cycled projects my daughter and I make. I started some bowls and owls and boxes, which i am especially happy with to hold my  herbs and teas. Now I don’t have to buy jars! You can type “DIY Paper Projects” in your search engine to see how to make your own.

Recipe of the Day –Energy Cookies

Ingredients:

1/4 c. pinenuts
1 1/4 c. whole almonds, skin on
1/4 c. cashews
1/4 c. slivered almonds
1/2 c. pecans
1/2 c. sunflower seeds
1/2 c. pepitas (Pumpkin seeds)
1/4 c. sesame seeds
1/2 c. flax meal
1 c.  shredded coconut
1/4 c. dates, soaked
1/2 c. coconut oil
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 – 1/2 tsp sea salt or pink Himalayan salt

3 eggs

2 1/4 c. flour of choice

1/2 tsp. baking soda

1/4 c. cacao

optional – cacao nibs, raisins, bananas, strawberries

Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, with the coconut cream into a large bowl.
Melt the coconut oil in a small pan. Add the dates and syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly. Stir in the baking soda, salt, cacao and vanilla.
Drop into cookie shapes onto a lined baking tray and bake for 20 minutes in this altitude.
Remove from oven and let cool. Transfer to a plate.

Word of the Day – reciclado – recycled/upcycled

Tip of the Day – Great snack food for hikes and traveling!

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!

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.

DIY Vanilla Extract

Did you know there are pressure points to wake you up?

Press each one  for at least six minutes:
  • The top of the head.
  • The top of the back of the neck.
  • On the back of the hands (in between the thumb and forefinger)
  • Just below the knees.
  • Bottom of the feet—at the center just below the balls of the feet.

Recipe of the Day – DIY Vanilla Extract

  • Ingredients:

    • 8 oz. Glass Bottle or Jar
    • 7  vanilla beans
    • 1 cup Vodka 70 Proof/35% Alcohol (or you can also use Bourbon, Rum or Brandy; any brand/quality)
      • Directions: Scrape the vanilla beans from the pods, if you need to. Split vanilla beans in half lengthwise, leaving the tip of one end attached. Place into a clean bottle(s). If the vanilla bean is too long for the bottle, cut in half or thirds as needed. Fill the bottle with vodka or bourbon and secure the top to the bottle. Label the bottle and shake vigorously. Store in a cool, dark location for at least a month, shaking once per week. The longer the vanilla extract steeps, the darker and more intense the vanilla flavor and scent.

      Word of the Day – pulsar

      Tip of the Day – This yields 1 cup of homemade vanilla extract – 1 (8-ounce) bottle or 2 (4-ounce) bottles. Try different kinds of vanilla – like Madagascar Vanilla or Ecuadorian Vanilla.

Carrot-Rice-Nut Loaf

My sister says, “Tonight I’m making a variation of that old carrot rice nut loaf we used to make. I’ve added spinach,arugula, and sesame seeds.”

And these flowers in the picture cost $1.50 at Sunday Market. There’s an orchid in there!

Recipe of the Day – Carrot Rice Nut Loaf

Ingredients

  • 2 c. brown rice
  • 2 c. sunflower or almond cheese
  • 3 eggs
  • 1 green onion, chopped
  • 1 c. shredded carrots
  • 1/2 c. oats or gf breadcrumbs
  • 1/2 c. spinach or arugula
  • 1/4 c. walnuts
  • 1/4 c. sunflower seeds
  • 1/4 c. sesame seeds
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. Italian herbs
  • optional – 2 c. spaghetti sauce

Directions:

  1. Combine all into a  greased 9-inch loaf pan.
  2. Bake at 350 degrees 50 to 60 minutes until firm. Let cool in pan 10 minutes. Remove from pan and slice. Serve with heated spaghetti sauce, if desired.

Word of the Day –hoy dia – today during this day/all day

TiP of the Day – Put the cheese and avocado on top, if you want, too!

Champurrado – Corn Cacao Drink

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.

Ingredients:
  1. 3 c. water.
  2. 2 cinnamon sticks.
  3. 1 anise star.
  4. ¼ c. masa harina.
  5. 2 c. coconut or other milk.
  6. ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
  7. 1/3 c. panela , honey or other sweetener

Directions:

  1. In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and sweetener.
  2. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sweetener is dissolved, whisking occasionally. Serve immediately.
  3. Word of the Day – Champurrado – Corn Cacao Drink

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!

Clare’s Meringues with Aguafaba

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

Recipe of the Day – Clare’s Midnight Meringues

Ingredients:
8 T. aguafava , and beat the hell out of it.
4 drops chocolate stevia
1/4 tsp. cream of tartar
t tsp. raw unsweetened coconut flakes,
2.5 TBS cocoa nibs
1/4 c. cocoa powder
Directions:
    Beat the aguafaba with the cream of tartar until they stand in peaks. Gently fold in the rest of the ingredients and bake at 225 degrees F. for one hour… – less than 1 g. of sugar in each. BAM.
Word of the Day – agaufaba – bean water
Tip of the Day – You have to beat the heck out of it.

Cascarilla and Valeriana Teas

These workers for the Taxi Cooperative, working on the land adjacent to mine, were talking about herbs with me. And they said they had valerian and cascarilla on their land, They brought it today. And planted the valerian for me!

Cascarilla is a very long, tall tree which has the benefits and caffeine of Guayusa. For strength of the body and bones, You use the bark, to protect against evil. He brought me a whole big bag of stripped bark which I’m to dry in the sun.The finely ground outer bark of this large, tropical shrub is known for its medicinal properties that included reducing fevers, operating as an expectorant, and even clearing flatulence. These workers said it’s especially for the bones. In fact, the word cascarilla refers to any kind of outer skin or husk.

Valeriana smells like lemongrass, and looks like it, the leaves and smells like it. But the roots are  a great sedative. My friend is using it for his seizures and having great success! from one a day to one a week! (See my recipe for Valerian Tea by typing it in to the search engine on the front page of this blog.)

Recipe of the Day - Cascarilla Tea

Ingrdients:
3 3" strips cascarilla bark
1 pot water

Directions: Bring the pot of water to almost aboil.
Turn off the heat abd drop in the bark. Let steep for twenty minutes.

Word of the Day - cascarilla - bark

Tip of the Day - Use for only a few days a t a time. It's ver potent and not meant to be used for long periods.