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!

Pumpkin Seed Snack Bars

Did you know, I didn’t, that women donate their old wedding dresses so that the lace and detail work can be deconstructed and used as appliques on burial baby gowns? These gowns are donated to parents in need who have lost their children. Such a beautiful cycle, to go from marriage to loss. Celebrating your beautiful day to help others who are suffering.Then there’s Menstrual Reusuable Pads for women in third world countries, who miss so many days of school for having to stay home  during their times of the month. Each girl gets two resuable waterproof pads, and two bars of soap and one to three pairs of panties for girls. You can donate any part of this. Based out of Bellingham, WA. is the company that starts these things. My daughter’s mother-in-law got her kits funded byvThrivent and has made 4000 pads already – changing the lives of 2000 girls already. You can apply for a grant through them and they give you $250 in supplies to start out helping others. Pretty. Dang. Cool.
Recipe of the Day – Pumpkin Seed Snack Bars:

Ingredients:

4 c. toasted oats
1/2 c. coconut cream
1/2 c, almonds
1/2 c. pumpkin seeds (pepitas), raw or roasted (150 degrees C for 45 minutes)
1/2 c. dried berries of choice
1/2 c. cacao nibs
1/2 c. shredded coconut
dash salt
Syrup – 1/3 c. Grade B maple syrup, coconut syrup, honey,

OR make your own:

1/2 c. panela or brown sugar or stevia leaves
1/4 c. honey
1 T. coconut oil
1/4 tsp. salt
Directions:
Lightly oil a 13×9″ pan with coconut oil. In a large bowl, combing the oats, coconut cream, nuts and berries. Set aside.
For the syrup – Use Maple syrup, or, In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until oil is melted and sugar is dissolved. Pour over oat/nut mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Word of the Day – angeles – angels
Tip of the Day – You could do this with Cheerios or any other cereal for a great snack mix!

Gluten-Free Choux Pastry Profiteroles

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!

Courtesy of bbc.
Courtesy of bbc.com

Recipe of the Day – Gluten-Free Choux Pastry Profiteroles

Ingredients:

For the choux pastry:

  • 110g gluten-free flour, sieved ( I like yucca, as it’s the softest flour)
  • 1 tsp coconut or other sugar
  • Pinch of salt
  • 1/2 c. water
  • 1/2 c. coconut oil or butter
  • 3 eggs, lightly beaten

For the filling:

  • 2 c. coconut cream or whipping cream

For the chocolate sauce:

  • 1/2  c.  water
  • 1/3 c. coconut or other sugar
  • 1 c. dark chocolate, broken in to pieces
  • 1 tsp. turmeric
  • 2 grains pepper

For the white chocolate sauce

  • 1 c. white chocolate, broken into pieces
  • 1/2 c. coconut oil or  unsalted butter
  • 1/2 c. coconut cream or dairy cream
  • Pinch vanilla powder or 1 tsp vanilla extract
  • Pinch Salt

For the caramel sauce:

  • 2/3 c. coconut oil or  butter
  • 1 c. coconut or sugar
  • 2 T. maple or golden syrup
  • 1/2 c. coconut or double cream
  • Pinch salt
Directions:
    1. Sift the gluten free flour, salt, and sugar together and place it in a small bowl
    1. Place the oil/butter and water in a small pan, and heat gently, until melted.
    1. Add the mixture of flour, salt and sugar, and then remove the pan from the heat. Beat well with a spatula until the mixture combines and comes away from the pan. Cook the mixture through a little more, then leave to cool for a few minutes, knocking some of the hot air out with your spatula. Let the mixture cool a little bit first, or the eggs could scramble when you add them.
    1. Using an electric whisk or spatula add in the beaten egg a little at a time and beat to a soft shiny paste.
    1. Fill a piping bag with the pastry dough. Cut off the end to about a 1.5 cm piece and pipe out balls of dough on to a baking tray lined with baking paper. Each one should be about the size of a walnut.
    1. Bake in an oven pre-heated 200°C for 10 minutes then reduce to 180°C for 15 min until risen and golden.
    1. Remove from the oven, make a small hole in the bottom of each profiterole, then return to the oven for a few minutes to dry out.
    1. Whip the cream, then spoon into a piping bag and fill the profiteroles through the hole you made in the base.
    1. To make the dark chocolate sauce put the sugar and water in a small saucepan and bring to the boil. While the sugar syrup is beginning to boil melt the chocolate. Take the sugar syrup pan off the heat and pour that and the rest into the bowl of chocolate stirring until smooth and combined.
    1. To make the white chocolate sauce, place all the ingredients in a pan and stir gently until the butter and white chocolate is melted and you have sauce.
  1. To make the salted caramel, melt the butter, sugar and syrup in a saucepan over a medium heat. Once dissolved add the cream stirring constantly to mix. Finally add the salt and stir. Remove from the heat and leave to cool.

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.

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.

Berry Bulgarian Geranium Jam

A reader just asked me – “Hi Dorothy, Looking at trying to make a blueberry sauce for turkey.. water, panela (pequena) dried blueberrys? Any thoughts? What do you think of wine instead of water?” I said, “For my taste, I’d do blueberries, chia seeds to make it thick, coconut waer and coconut crystals or stevia in the blender. Super fast and no need to cook it! Let it set. No wine for me – I prefer it on the sweet side.”

Recipe of the Day – Berry Bulgarian Geranium Jam

2 c. blueberries or raspberries, strawberries or grapes

2 leaves bulgarian geranium

1/4 c. chia seeds

1/4 – 1/3 coconut water

1 T. coconut crystals or3 drops  stevia

Directions: Super easy and all in the blender in 5 minutes. Let it set.

Word of the Day – jam – marmelada

Tip of the Day – Use any sweetner and any liquid!

Honey Lavender Hot Chocolate

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

Ingredients:

2 c. almond or coconut milk

1/8 c. cacao powder

2 tsp. honey, or 3 drops Honey-Flavored Stevia, liquid

pinch turmeric

2 grains pepper

2 grains salt.

1 sprig of lavender, ground fine

Directions:
  1. Place milk and cacao in a small sauce pan and turn to medium heat. Whisk until dissolved.
  2. Add in  honey, or honey-flavored stevia and whisk until melted.  Add in the spices – turmeric makes cocoa creamy! The pepper ignites the healing elements of the turmeric, and salt makes chocolate wonderful! You can also just throw in a sprig of lavender without grinding it up.

Word of the Day – curación – healing

Tip of the Day – Try it with peppermint or ginger!

Grain-Free Mocha Brownie Bites

Thanks to my gorgeous guests who give me papayas, oranges and now…avocados from their land, woohoo! Organic and delicious!

Recipe of the Day – Grain-Free Mocha Brownie Bites

Ingredients:

4 eggs

3/4 c. cacao powder

1/4 c. coconut oil

1/4 c. coconut milk

1/4 c. coconut crystals

2 tsp. coffee

Pinch vanilla powder, or 1 tsp. vanilla

1/2 tsp. baking powder

1/2 tsp. salt

Options: handful coconut, handful cacao nibs, walnuts , 1 c. yucca flour, 1 c. oats, (But honestly, I like it better without the grains – fudgy!)

Directions: Preheat oven to 350 degrees F. Mix the eggs, oil, milk and coffee.Add the cacao, baking powder, salt and then the vanilla. Pour into a greased pan and bake for 25 minutes. Let cool completely. They will be fudgy!

Word of the Day – pusimos – we put

Tip of the Day – Use honey or coconut nectar, and they will even more fudgy! Add an avocado for chocolate avocado bites. You won’t be able to tell it’s there once you mix it with the cacao.

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.

Oatmeal Yucca Bread

Here’s what my famous Neurologist brother says about the herniated disc: “Swimming is ideal for a herniated disc, Dot. Start with waist-deep wading 15 minutes, three times a week. Then progress to either holding on to the side of the pool or kickboard and kicking. If you can get up to freestyle swimming, you should be in good shape. Advil is far safer than other meds.”

The non-impact element combined with the exercise and blood flow will do wonders. Just be careful not to over fatigue the muscle groups. Maintain an easy adaptive stage. 

D- Okay! I will do exactly you as you say.

is it true that it can actually start healing, Pat?

P -Absolutely……just slowly…..

Recipe of the Day – Oat Yucca Bread

Ingredients:

  • 2 c. yucca flour
  • 1 c. Oats
  • 1 egg
  • 1/2 c. Water, rice water ir potato water from cooking your rice or potatoes
  • 1/4 c. Coconut crystals or sweetenr of choice
  • 3/4 c rolled oats
  • tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg

Preparation:

Preheat oven to 350° F (175° C). Mix dry ingredients. Then make a well in the batter and add the egg and water.Pour the batter into a nonstick baking pan (I used a non-stick 8-inch cake pan). Spread the batter out evenly  Bake for 30 minutes. Allow the bread to cool before removing from pan.

Note: I placed the bread in the oven under the broiler for a few minutes before serving the next morning to warm the bread.

Word of the Day – yucca – cassava

Tip of the Day – Okay, Vilcabambans, there is yucca flour in Jesus and Nancy’s store, right now!