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.

Chocolate and Vanilla Gluten-free Cakes

Cindy and I saw an owl- which flew right in front of her jeep going down the hill, and then through a tree. A big, beautiful, white- wing-stretched owl. What if she hadn’t left her house at the moment she did, stopped for me on the road, gone exactly that speed limit. I often marvel at such things.

Recipe of the Day – Chocolate and Vanilla Gluten-free Cake Mixes

Chocolate Cake Mix
1 c. gluten-free flour (157 g)

1/2 tsp.  xanthan gum (unless your blend already contains it)

7/8 c. (70 g) cacao powder

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/8 c.(225 g) coconut sugar or panela

 Vanilla Cake Mix
1 1/2 c. gluten-free flour

3/4  tsp. xanthan gum (unless your mix has it already)

1/2 c.  haba or fine coconut flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. coconut sugar

Then add to either mix:

3 T. coconut oil

3 eggs , or 3 T. chia seeds soaked in 6 T. water

1 c. water

Directions:

 For either mix, place all of the ingredients for that mix in a large bowl and whisk well. Store in an airtight container until ready to use.
  • Preheat your oven to 350°F. Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add the oil, 3 eggs and  water, mixing to combine well. Fill cupcake tin seach 2/3 of the way full, or transfer all the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
  • Chocolate Frosting
  • Ingredients:
    1/3 c. soaked dates (reserve the date water to make the frosting more creamy, if needed.)
    1 tsp. olive oil
    1 T. carob/cacao powder
    dash salt and vanillaDirections: Cream in a personal blender. Put on top of cake.
  • Word of the Day – vi – I saw
  • Tip of the Day – Using water in your gluten-free cake mix, makes it much lighter than milk or milk powder. I’ve been doing it for about 20-30 years!

Real Vanilla for Cold Sores

My daughter says you have to get the real vanilla extract, not the fake stuff. Vanilla is a very powerful anti-viral. And the alcohol dries the cold sore out! She’s so happy with the results. It dried it out in less than three days!

Recipe of the Day – Vanilla for Cold Sores

Ingredients:

Pure Vanilla

Directions: Put a drop right on the cold sore several times a day.

Word of the Day – vainilla – vanilla

Tip of the Day – She says you smell good all day, since it’s right under your nose!

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M’s Vanilla Grape Oatmeal

Clare sent this Buddhead this week with one of my guests. They were only bringing a backpack and brought it for me. Can you believe that!

Recipe of the Day – M’s Vanilla Grape Oatmeal

Ingredients:

This  makes one individual container:

1 c. water

½ cup dry oatmeal (not instant)

¾ cup almond milk

Heavy dash of vanilla extract

10 sliced red grapes (or raisins if you’re out of grapes)

Directions: Heat the water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Pour into a bowl and  stir in the almond milk, vanilla and grapes/raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with sweetener of choice and extra almond milk.

Word of the Day – mochila – backpack

Tip of the Day – M says, “Sliced banana and walnuts go well, too. It’s great for work meals.  I can make 7 in advance, store in fridge and grab one on the way out to work every day.”

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Raw Vanilla Chocolate Mousse

A yoga student said she referred the Vets to someone who’s dog was poisoned, who couldn’t pay, and that Dr. Pablo and his brother saved the dog’s life! Wahoo!

Recipe of the Day – Chocolate Vanilla Mousse

Ingredients:
1 T. Flaxseed

3 T. Water

1 c. Cashews or macadamias
1 hpg. T. coconut oil
1/4 c. honey
1/4 c. shredded coconut
1/4 tsp. salt
dash vanilla powder

Directions: Grind the flax seed. Stir into a paste with 3 T. hot water.
Soak 1 c. cashews or macadamia nuts.
In food processor, process nuts with flax paste until creamy. Drizzle in 1 T – 1/4 c. water until creamy.
Take out 1/2 the mixture and fill your wine glass/dessert cups with vanilla mousse.

Chocolate-
To the other 1/2 of the mousse, add:
the flax seeds
2-3 T. heaping cacao powder (I mixed mine half with carob)
1 T dark honey or agave

Directions: Blend until creamy. Cover the mousse with this layer of chocolate. Chill.
Superb!

Word of the Day – vida – life 

Tip of the Day – if you’ve got a pet here in Vilca, get them to the Vet, get thir shots, keep them protected.

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Coconut Camote Chia Pudding

Oh, my goodness these beautiful flowers came out after the rain. Mira! Look!

Recipe of the Day – Camote Chia Coconut Pudding

Ingredients:
Camote PUDDING layer:
1 medium camote or yam
1/2 c. water
1 T. Peanut butter

1 date
Dash vanilla powder or 1/8 tsp. vanilla extract
1/8 tsp. cinnamon
1/8 tsp. salt
1 tsp. coconut oil
COCONUT CHIA PUDDING Layer:
1 c. coconut milk
1/3 c. chia seeds

Options: berries, nuts or  seeds, chocolate or  cacao nibs, coconut

Directions:
To make the yam PUDDING:
Fill a  pot with about an inch of water and bring to a boil over high heat. Peel and cut the sweet potato into 1/2-inch thick rounds, And boil for about 10 minutes oruntil easily pierced with a fork.? While that steams, add water, peanut butter, date, vanilla, cinnamon and salt to a blender. Blend until smooth, about 30 seconds.
Add the yam to the blender, along with the coconut oil,and blend until smooth, another 30-60 seconds.
Spoon yam  pudding into a glass container, top with 2-3 toppings, if desired. Cover and chill at least 1 hour, or overnight.
For the  COCONUT CHIA PUDDING
Combine the coconut milk and chia seeds in a glass container, and stir well until fully combined. Cover and chill at least 4 hours, or overnight.
To assemble,
Into a small glass jar, spoon in a layer of the yam pudding, then the coconut chia pudding, then another layer of the yam pudding.

Word of the Day – mira – look

Tip of the Day –
If using organic yams, you can, keep the skin on. “Aah, keep your skin on.”

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Aloe Tahini Protein Smoothie

I just put up my aloe vera gel for sale, and sold twelve cups already! Whew, that paid for my new modem, so thank you, Universe!

Recipe of the Day – Aloe Tahini Smoothie

Ingredients :
1 c. almond milk
1 pinch vanilla powder, or 1 tsp. pure vanilla extract
1 frozen banana

1 heaping T. aloe gel
1 heaping T. tahini
2 T. chia seeds

Directions: Blend.

Word of the Day – puro – pure

Tip of the Day – Make a lot of tahini ahead of time and use it in various recipes throughout the week. Full of calcium, too!

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Coco-Mint Truffles

I was tired, I was stressed, but I was ready to go to town in my nice yoga clothes to teach. “Oh, yeah, I gotta walk the dogs first!” We took the trash down to the street, then on the way back, Tiko asked for Toto’s leash. We were almost to the gate when he let go. “No, wait, Toto!” He took off like a rocket! Under the barbed-wire to a closed-in section of another property. I called Toto but his leash was caught around a tree. I looked in dismay at the steep slope starting immediately under the barbed-wire. Could I fit? Probably. Dang. I laid on my back under the wire, tucked it up a little, laid my head on the ground and slid down the wet, muddy slope. I grabbed Toto and stood on two tree roots to work my way back up, and had just reached my face under the wire when I dropped the leash. “Nooooo! And rats!” Of course Toto took off again, but the procedure was repeated and we all landed safely at the top. I brushed my hair out quickly, sponged my clothes off as best as I could, and took off for yoga. Dang. I gotta breathe and meditate more before getting up in the morning.

imageRecipe of the Day – Coco- Mint Truffles

These are so insanely decadent they’ll make you swoon, yet so powerfully good for you.

Ingredients:
1/4 c. cacao butter
1/2 c. raw honey
1/2 c. cacao powder
2 T. coconut oil
6 drops peppermint oil
dash salt
pinch vanilla powder

In a food processor:
3 c. shredded coconut
1/2 c. coconut flour
1/2 c. mesquite flour

3 T. water, coconut water or coconut cream as needed

Directions:

  1. Melt the cacao butter with the oils, salt, vanilla, then add the powders.
  2. In a food processor, process the coconut and flours to a fine meal.
  3. Add the liquid ingredients to the dry.
  4. Process until it forms a ball. I added about 3 T. coconut cream or water to help it hold together.
  5. Dehydrate at 105 degrees 18-24 hours as desired to eat them warm.
  6. Or just chill.
  7. Variations: Roll in cinnamon, coconut crystals or banana sugar. Add orange essential oil, take out the peppermint oil, add vanilla; top with an almond, a dollop of whipped cashew cream, or strawberry chia jam.

Word of the Day – sucio – dirty

Tip of the Day – You gotta make breathing and meditating the most important thing, the first thing of the day, Dorothy. Everything else flows after that, just flows.

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Dried Tangerines

I was conversing with a young Ecuadorian lady on the road. I at the far edge of the property, and she on the other side of the fence, until I realized I was still in my Oscar the Grouch pajama shirt. “Oh, my gosh, excuse me,” I exclaimed. “I’m still in my night clothes! “Hey, it’s your land,” she said. I love the women here so much.

Recipe of the Day – Dried Tangerines

Ingredients:

10 tangerines

Directions: Peel the tangerines. Smell each one to make sure it’s sweet, not sour. You can dry the peels, too! Discard the seeds and lay out in a single layer on paper-lined dehydrator sheets. Dehydrate at 105 degrees for 12-24 hours until desired consistency,

Word of the Day – pijama – pajamas

Tip of the Day – You could get dressed before you go out, Dorothy.

Vanilla Almond Cookies

Letter to my sister today- “Remember when you take care of us when Rachel was born? That girl turned 32 yesterday, wow! and Keith, whom you took care of as a baby as well, turns 20 years tomorrow!”
Recipe of the Day – Vanilla Almond  Cookies

Ingredients:

1 c. coconut sugar
1/2 c. coconut oil
1/3 c. coconut or almond milk
pinch vanilla powder, or 2 tsp. vanilla extract
1/4 c. rice flour
1/3 c. coconut flour
2 T. potato starch/chuno starch
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sliced almonds

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cream the oil and sugar.
  3. Add the vanilla and milk and beat again.
  4. Mix together the dry ingredients, except the almonds, and add to the wet mixture.
  5. Stir in the almonds gently, and place on rounded spoonfuls onto an oiled cookie sheet.
  6. Bake at 350 degrees F. for 12-15 minutes. OR place cookies on a dehydrator sheet lined with paper, and warm for 4 hours or more, until desired crispness.

Word of the Day – hermana – sister

Tip of the Day – An often-heard conversation in the central park is the parents talking about having to be separated from their children. It’s hard, detachment. But it means we did good, right? To have healthy, independent children who live their own lives? Express your feelings anyway. Don’t bottle them up. And tell people you love them.

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