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.

 

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!

Black Morada

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.

Recipe of the Day – Black Porridge

1 c. mora, boysenberries or other berries

 Directions: Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain o remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Chill until cold. Stir in the chopped pineapple, berries and apple before serving over ice.

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.

Geranium Tea

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!

Recipe of the Day – Geranium Iced Tea

Ingredients:

 5 c. water

 1-4  Geranium leaves, depending on the strength you like it
1 heaping tsp. mint leaves
1/2 tsp. chamomile flowers
Ice cubes

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!

Raw Petit Fours

You know, you can complain wherever you go. That everything is not perfect for you. That there’s violence, or meanness. But then you’re at Carmita’s. And a little penny falls out while you’re searching for change. A penny that your son carved ten years ago, carved out in metal shop so that only the face of Lincoln remains. And you laugh and tell Carmita that story, and that that penny has been in your wallet for ten years. And she pauses, then takes the penny, moves to the side, under the counter, and comes up with your little precious penny in a tiny, perfect, sealed bag. So that it will always be protected, and never confused with your other change. She did that.

Recipe of the Day – Vegan Petit Fours Continue reading “Raw Petit Fours”

Pickled Garlic

D told me she couldn’t eat raw garlic, but she can eat pickled garlic. Yum! Fermented foods being good for your stomach – makes sense! You make this just like you would cole slaw or other fermented dishes. Pretty simple, except for the peeling, But luckily, here you can get the bag of garlic already peeled! And what a great snack when you don’t want something sweet, or want to keep away colds, or vampires!

Recipe of the Day – Pickled Garlic

INGREDIENTS:
12-14 heads of garlic
1 liter water

2 T. sea salt
Herbs such as thyme, basil, rosemary or fresh oregano from the garden

Directions:
Peel garlic  Pour them into a quart jar, leaving 1-inch of space at the top.. Pour the salt water and herbs over garlic cloves.
Allow to ferment for 3 to 4 weeks before moving to cold storage. The longer these sit in the cold, the better they are!

Word of the Day – crudo – raw

Tip of the Day – To peel, you can either: smash each one between two spoons, and the skins fall or

Roast it in a low oven, around 200°F, until the skins loosen a bit.
Peel them with a small sharp knife to keep them 100% raw.

Or:
Put the whole head(s) of garlic, or the unpeeled cloves, into a small metal pot with a lid, then shake the covered pot vigorously for a few minutes. The paper on the garlic cloves will fall right off.