Yucca Oat Biscuits

This morning I went to talk with the owners of Madre Tierra – the beautiful hotel on the hill. They wanted me to do a set of yoga instruction for the guests. And I think I can now – my back is soooo good! Anyway, After that they let me take a dip in the pool for my back, then gave me breakfast, what!!! i am SO lucky.

Recipe of the Day – Yucca Oat Biscuits

INGREDIENTS:

  • 1 cup yucca flour
  • 2 c. oats or oat flour
  • 4 T. coconut oil or butter
  • 1 tsp . baking powder
  • 1/2 c. coconut sugar or panela
  • 1/2 tsp salt
  • 1 egg or 1 T. chia seeds soaked in 3 T. water
  • 1/2 c. water or nut/seed milk.

DirectiONS:

  1. Preheat oven to 400 F (200 C)
  2. Measure the flours into medium bowl. Cut oil or butter into flour with a pastry knife the size of a small peas
  3. Add baking powder, sugar, salt to the flour mixture
  4. Make a well in the center of the flour mixture and pour egg and milk into the well. Stir well.
  5. Drop batter by large spoonfuls onto a greased cookie sheet. Bake for about 20 minutes or until they just begin to turn brown (you can see some brown spots on the biscuits, but not too brown). Remove from the pan and cool on a rack.

Word of the Day – desayuno – breakfast

Tip of the Day – You could do these with less sweetening, depending on how you like your biscuits. Are you going to dip them in stew or soup? Then use less sweetening!

 

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!

Dill Pesto

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!

Recipe of the Day – Dill Pesto

Ingredients::

  • 1 c. fresh dill
  • 12 c. Italian Parsley
  • 2 T. nuts or seeds: sunflower seeds, walnuts, pine, cashews or almonds
  • 2 cloves fermented smashed garlic. (See my recipe by typing in Fermented Roasted Garlic in the search engine on the first page of this blog)
  • 2 T. olive oil
  • 2 T. parmezano (walnut parmesan – (See my recipe by typing in Parmezano in the search engine on the first page of this blog) ) or regular parmesan.

Directions

  1. In a blender or food processor, place the dill, parsley, nuts, and garlic.
  2. Whirl until finely minced.
  3. Add the oil and cheese, and process until blended.
  4. Transfer to a small bowl, cover and chill.

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.

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!

Fermented Roasted Garlic Spread

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

Ingredients:

  • 4 heads fermented garlic (See recipe on this blog by typing “Fermented Garlic” in the search engine on this first page
  • 3 tsp. olive or coconut oil
  • dash salt and pepper to taste
  • 12 tsp. fresh herbs, minced ( I like rosemary)
Directions
  1. Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
  2. Roast in 375°F oven about 45-50 minutes until soft and golden.
  3. Squeeze the meat out of the skins. Season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.

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!

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.

Joy’s Almond Ginger Turmeric Cookies

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.

Joy Lopez brought these cookies on our trip to Zamora. They were So good, it was all I could do to not eat them all!



Recipe of the Day –
Almond Ginger Turmeric Cookies

Ingredients:

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.)”

 

Joy’s Granola

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.

Recipe of the Day – Joy’s Granola

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!

Caraway Sauekraut

I was lucky enough to be invited to Kimberly’s 7-Course Gourmet Meal at Madre Tierra last night. What a gourmet! Every single dish, (Which there was too much of) tasted absolutely delicious and elegant. I loved it. The menu is below.


Recipe of the Day – 
Caraway Sauerkraut

Ingredients:

  • 1 Medium Head of Cabbage
  • 1-3 T. salt, as desired
  • 1 beet and 3 carrots (optional)
  • 1 T. caraway seeds
  • Directions:
  1. Put the cabbage, and carrots and beets, if you like, into the food processor with salt and caraway.. Press down the cabbage with something – I use the plunger to the food processor – it works great! For several minutes, until there is enough liquid to cover. Or you can press it down with a plate, with a stone on top. There has to be enough liquid to cover the cabbage. You can add water if you need to.
  2. Cover the jar with a lid, paper towel or coffee filter and a rubber band.
  3. Let sit for a two weeks and let the air out daily. I put a note on top to tell me when it’s done. But if there’s too many fruit flies here, in Ecuador, after several days, then I put it in the fridge.excess pressure. The sauerkraut’s flavor will continue to develop as it ages.
  4. Word of the Day – gastronomo – gourmet
  5. Tip of the Day – Some people like to put the cabbage leaves on top to keep in the moisture, and bury it underground. That keeps the bugs out. Keep checking those leaves, though, to make sure they aren’t moldy.

Why We Need Our Farmers

No words needed for these pics, from our Water Company:
Company: Below it says that at least one time on our lives we will need a lawyer, a doctor or architect. But three times a day we need the farmer. We buy them and are grateful for their work.