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!

 

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!

 

 

Yucca Pepper Salad

Can I tell you a Tiko/diotamaceous story?
After Tiko was poisoned a couple weeks ago,
I was supposed to watch his poop and tell the doctor when it was clean of blood.
(Yucky story, sorry,)
Well, he had several white plateworms, yikes, in each one. So, I doubled up on his diotamaceous earth,
 giving it to him twice a day, and the worms are completely gone after three days. I am So happy!
And so is Tiko! Back to his mischievous self!

Recipe of the Day – Yucca Salad

Ingredients:

1 large yucca root, peeled and chopped

1 qt. water

4 c. Baby greens

1 sliced red bell pepper

2 tomatoes, chopped

2 T. Olive oil or mayonnaise

2 sliced green onions,

juice of one lemon,

salt and a sprinkle of cayenne

Reduce heat to simmer for 30 minutes or until yucca is tender. Remove from heat, drain using a colander. When yucca is cool enough to handle, chop yucca into small cubes and place into a large bowl. Add greens, tomatoes, mayonnaise, red onion, red bell pepper, green onion, celery, lemon juice, salt and cayenne pepper.

Word of the Day – gusano – worms

Tip of the Day –  Give the diotamaceous earth by weight. A tablespoons for humans, and surprisingly, two for big dogs like Tiko.

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Yucca Brownies

“Can Tiko go with you?” I asked the airbnb guest, who kindly offered to walk the trash down to the road. “He knows it’s trash day and he’s waiting for me to do our Friday walk.”  “Sure,” said the guest. I could hear him talking to Tiko on the way out. “We’re gonna take the trash out, and go on an adventure!” Don’t tell all the robbers that Tiko will go out with a lot of people!

These wonderful guests also left a lot of yucca here. so I boiled it up and mashed it and added it to these brownies. They came out great! Because yucca is so naturally sweet.

Recipe of the Day –Yucca Brownies

Ingredients:
1/2 c. yucca or cassava flour, or 1 c. mashed yucca
1/2 c. brown rice flour (see recipe this blog to make it yourself!)
1/2 c. chopped chocolate pieces
1/2 c. cacao powder
1/3 c. coconut syrup
1/3 c. coconut oil
1 T. chia seeds soaked in 3 T. water or- 2 eggs
2-3 drops chocolate stevia
pinch vanilla powder or 2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking soda
3 T, cacao nibs
options: 1/4 c. chopped walnuts

Directions:

Pour the batter onto paper-lined sheets on your dehydrator trays. Dehydrate at 105 degrees F for up to 8 hours, or until desired texture. You can eat them without dehydrating, as truffles or fudge! OR
  1.  Preheat oven to 350 degrees Fahrenheit and grease an 8 inch by 8 inch glass baking dish with 1 tsp.  coconut oil.
  2. In a small saucepan, combine the chocolate, cacao, coconut oil, and syrup. Melt over low heat, stirring. Pour into a mixing bowl.
  3. Add the remaining ingredients and mix well.
  4. Pour batter into your brownie pan.
  5. Bake for 18-20 minutes, sticking a knife or toothpick in the center to makes sure it’s done. Knife or toothpick will come out clean.

Word of the Day –palillo – toothpick

Tip of the Day – You can use cassava, platano, or other gluten-free flour instead of yucca. Yucca grows natively here and is such a beautiful, non-gluten, velvety flour to use.

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Cuban-Style Yucca

I got a great new cooking pot from a friend, as a gift! Whoaaaa! What a gift. Que regalo! Because here in Ecuador they are very expensive, to find non-aluminum, wonderful cooking pots. The first thing I cooked – Cuban-Style Yucca!

Recipe of the Day – Cuban – Style Yucca

2 lbs. yucca, peeled and sliced lengthwise

2 T. olive oil

1/2 onion, diced

3-4 cloves garlic, minced,

1/2 tsp. salt

juice of one lemon

  1. Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate. When cool, peel and chop into bite-sized pieces.
  2. Heat the olive oil, then saute the onion, garlic, and lemon juice over medium heat about 5 minutes. Pour mixture over the yucca, and serve immediately.

Word of the Day – Que regalo – what a gift!

Tip of the Day – If you’re considering what to bring in your suitcases, bring at least one good cooking pot and a cast-iron skillet! You won’t be sorry!

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Marcine’s Yucca Bread

Did I talk with anyone today, with my voice? I don’t think so. I think I said, “Oh, crumbcake,” a couple of times, or “Excuse me, Tiko,” but that’s it! This is what happens when you don’t go in to town or skype with your kids! It’s okay, though. In fact, it’s good.
But the sad thing is, I just got messages that two of my neighbors’ just told me their cats were poisoned are are now gone, too! Wow. With Cuko, that makes three on our little hill. Wow. That’s sad and mean.
Recipe of the Day – Yucca flatbread
Ingredients:
3/4 c yucca starch
1/4 c quinoa flour
1 egg
6 black olives
1/8 c. coconut or olive oil
scant amount of water
1 t baking powder
salt and spices as desired: I use rosemary.
Optional – cheese
Directions: Blend together the flours.  Add: the egg, coconut or olive oil, scant amount of water, more as needed.  Spread as thin as possible on a sheetpan and bake between 350-390 degrees for between 20 -30 minutes. It is really only good to eat the first day, gets stale pretty quick after that so. I make half of the recipe for a nice thin almost crackerbread in my toaster oven.
Word of the Day – hablar – to talk
 Tip of the Day – Spend some days in silence. It’s okay.
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Yucca Root Hashbrowns

I love it when W comes to the door and asks me to come out and tell him where I want to place trees. My favorite thing! I rub my hands in glee. Because it means so much, forever, as to where I place them. In regards to shade, companionship with what’s around it, and how fast I can get to the tree and eat it’s fruits! I bought four  lemon and two papayas – $5 total. And we placed two lemons in back of the bananas, so they grow taller than the bananas and look cool there. And two around the corner in line with the maracuya (passion fruit) vines. And two in front of the new house – where we found a volunteer papaya growing, woo hoo! I placed rocks around it to remind me that’s what it was. Then we talked about what to do with this entire side – and he suggested grass, which he puts everywhere. It’s the beautiful soft kind that never needs mowing! Heaven. But I told him I wanted something to eat there. Because it’s a huge incline with plenty of room. So we decided on camotes (sweet potatoes),  sandias (watermelons) and all kinds of other potatoes. Cool!

Speaking of potatoes, these yucca hash browns are the best! When I first made them for my ex-husband, we both kept saying, “These potatoes are so good!” thinking they were potatoes. But they aren’t – they’re from the yucca root! Much better for you than potatoes. I put them in the horno for an hour, then scooped the yucca out of the skin. They look like baked potatoes! Then fried them up with green onions, garlic, peppers, salt and pepper.

Yucca hashbrowns

Recipe of the Day: Yucca Root Hash browns

Ingredients:

2 pounds yucca
1/3 c. olive oil
1 c. chopped green bell peppers
2 cloves garlic, minced
1 green onion, sliced
salt and pepper to taste

Directions:

Peel the yucca and cutinto 1-inch cubes. Place in a large pot of salted water and bring to a boil.(or throw into your horno.) Simmer and cook until tender, about 15 minutes. While cooling, saute the peppers, garlic and onions in the oil, 7 to 8 minutes. Then add the yucca until crispy, 10 to 12 minutes. Season with salt and pepper. Some like it with hot sauce or Aji – see my recipe on this blog.

Word of the Day: pimientos – peppers

Tip of the Day: Grow your own peppers! They grow so fast. My ex- was eating one raw while standing in the garden, and literally put the seeds from those peppers right into the ground. They’re still producing and producing 10 months later!

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