DIY Video DIY Recipe Tropical Paradise Juice

Video DIY Recipe: Tropical Paradise Juice

This is a yet another very simple juice recipe. But its tastes epic. Its delicious. As always important is that you get quality materials in this case the fruit should be organic even better if you know where its grown or who is harvesting it and how. You absolutely dont want to be consuming glyphosate herbicides in your “juice”. As you may know a recent test in 2019 shows that most beers and wine even organic ones had traces of glyphosate herbicide.

Its very likely that you wont be able to find the Babaco (carica pentagona) fruit in your country unless you live in Ecuador or you are just happen to be a very lucky person 🙂 All the other ingredients are rather international know a days.

Micro Video: How to make Tropical Paradise Juice like at PermaTree

Juice ingredients – try to get organic fruits

  • 1x Babaco (else try to get a juice local fruit with not to much taste)
  • 1x Passion Fruit
  • 1x Bitter Mandarin (tastes similar to lemon or lime but different)
  • 4x Bananas

Step by step guide

  1. Prepare the juicer
  2. Cut some of the Babaco into the juicer
  3. Add the content of the passion fruit also into the juicer
  4. Add only the juice of the bitter mandarin without the seeds
  5. Add the bananas. Cut them in small pieces so that all fits into the juicer.
  6. Add 1-2 centimer of filtered water.
  7. Run the juicer for 1-2 minutes.
  8. And its ready to serve.

Now if you like cold drinks. Dont use ice. Use your brain. 🙂 Let the fruits rest in fridge for a few hours before preparing the juice and when you will make it. The juice will be fresh. If you like it very cold put half of the fruits into the freezer for a few hours and you will have a VERY cold juice.


Mycorrhiza Fungi

Mycorrhiza Fungi

As part of the goal to achieve an increase in the world’s agricultural production to meet the needs of a growing global population, farmers and researchers alike must consider the sustainable intensification of agriculture.

To intensify agricultural systems, we must consider improving the amount of production knowledge per hectare – both above and below the soil surface (Rillig et al., 2016). A major, yet relatively misunderstood component of sustainable agricultural intensification is mycorrhizal fungi.

The word mycorrhiza comes from the Greek words mycos meaning fungi, and rhiza meaning soil.

Thus, mycorrhizal fungi are a classification of fungi that grows within the soil. Most notably, this type of fungi often forms symbiotic relationships with plants. Two distinct forms of mycorrhiza exist: ectomycorrhiza which remains outside plant cells, and endomycorrhiza in which part of the fungi exists inside the plant cell (Parniske, 2008).

Of all mycorrhiza fungi, the arbuscular mycorrhiza (AM) (a relationship between plants and members of an ancient phylum of fungi – Glomeromycota) is the most widespread terrestrial symbiosis, forming relationships with 70 – 90% of all land plant species (Parniske, 2008). For the purposes of agriculture, AM fungi is the most important mycorrhiza to research and incorporate its management into farming practices.

During AM fungi’s evolution, its ability to degrade carbon compounds was lost, preventing them from becoming a pathogen to host plant (Rillig et al., 2016). This interesting trait allowed AM fungi to form relationships with plants within the plant cell, leading to a symbiosis in which the fungi improves the supply of water and nutrients, such as phosphate and nitrogen, to the plant. In return the plant provides up to 20% of fixed carbon to the fungi (Parniske, 2008).

In theory, this contribution to the plant should allow to grow roots deeper into the soil, retrieving more nutrients and thus allow it to grow stronger and increase yields for agricultural crops. Furthermore, AM fungi increases drought resistance of host plants via its ability to improve water uptake (Altieri, Nicholls, Henao, & Lana, 2015). The properties of AM fungi are understood, however, the degree of their contribution to increasing yields and sustaining production relative to other soil properties is not completely understood and would require further research in complex soil relationships to fully understand.

Research on potato production has demonstrated that inoculation of AM fungi strains produces significant increases in yields. In a large trial, yields increased from 38.3 tons/ha to 42.2 tons/ha when the crops were inoculated with AM fungi (Hijri, 2016). This indicates that inoculation is a valid form of mycorrhiza technology available to farmers looking to increase their yields via natural processes. Other technologies (in the form of management practices) include basic pillars of conservation agriculture: no-till practices, continuous crop cover, and diversification practices (FAO, 2015). Some agricultural practices can have deleterious affects on AM fungal abundance and diversity (Rillig et al., 2016).

Responses of AM fungi to soil stoichiometry (soil chemical balance) is often species specific, therefore it is difficult to predict how AM fungi will react to the introduction of new plant species, bacteria, and other organisms that play a role in soil chemistry. In the future, direct measurements of mycorrhiza abundance may be available to farmers, allowing them to make precise responses to fluctuation in such abundance. This ability in combination with an accessible dataset may provide a major tool for farmers worldwide, by providing a rich and detailed source of field-tested mycorrhizal knowledge. A lack of field-based technologies is the largest bottleneck preventing this explosion in intensification abilities of farmers.

Currently available to farmers wishing to improve the abundance and diversity of mycorrhizal fungi are basic technologies and practices including: a diversity of mycorrhizae strain inoculants, no-tillage practices, diversification at a species, farm, and landscape level, as well as cover-cropping. In recent travels, I have discovered that some farmers are using trenches filled with logs, twigs and other organic scrap material, covered with soil. The farmers allow the material to decompose and become a rich source of fungi within the soil that can travel through the soil into areas where soil is being disturbed by harvesting practices. This allows soil that may be subjected to a decrease in fungi abundance to be quickly replenished by the nearby fungi-rich sources.

Mycorrhiza fungi and particularly AM fungi requires further research to explore its full potential but based on our current understanding, it appears that mycorrhizal knowledge and technology is the next step in organic and sustainable agricultural intensification. This revolution may provide a simple solution to increasing yields and profit per unit area, benefitting both farmers and the global population in the long term.

Retrieved from (accessed on May 13, 2019).

About the Author

Jayden Kuzdak-Hubbs is a recent graduate from the University of Toronto at Mississauga, studying environmental science and biology, with particular interests in sustainable agriculture. As part of his 4th year thesis, in August 2018, Jayden travelled to Ecuador to research the agricultural adaptations to climate change and the enhancement of agroecosystem resilience to climate impacts. Jayden continues to explore his passion by keeping up-to date on new agricultural research and seeks a career in improving the sustainability of global agriculture.


Altieri, M. A., Nicholls, C. I., Henao, A., & Lana, M. A. (2015). Agroecology and the design of climate change-resilient farming systems. Agronomy for Sustainable Development, 35(3), 869–890.

FAO, (2015). Conservation Agriculture. Available online at: ca/index.htm

Hijri, M. (2016). Analysis of a large dataset of mycorrhiza inoculation field trials on potato shows highly significant increases in yield. Mycorrhiza, 26(3), 209–214.

Parniske, M. (2008). Arbuscular mycorrhiza: The mother of plant root endosymbioses. Nature Reviews Microbiology.

Rillig, M. C., Sosa-Hernández, M. A., Roy, J., Aguilar-Trigueros, C. A., Vályi, K., & Lehmann, A. (2016). Towards an Integrated Mycorrhizal Technology: Harnessing Mycorrhiza for Sustainable Intensification in Agriculture. Frontiers in Plant Science, 7(October), 1–5.

Ready to serve: Potato Gratin Coconut Milk DIY

Video DIY Recipe: Potatoe Gratin with Coconut Milk

Today, we share one of our favorite dishes made at our farm. Its simple but very tasty recipe: How to make your very own potato gratin with coconut milk.

As usual, we at PermaTree focus on healthy foods. In this post we are using instead of cow milk, coconut milk which you can make at home as well. You don’t need a cow in your front yard for instances. It’s simple and easy! Some of the nutritional health benefits of Coconut milk and its flesh, its highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Now did you know that Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid? Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral, antifungal and antibacterial that destroys a wide variety of disease causing organisms. It is therefore thought that consumption of coconut milk and other coconut derived foods may help protect the body from infections and viruses.

Video – First thing first

We recommend to first patently watch our micro video “Gratinado de papa con leche de coco” which is with Spanish voice. Presented today by Btina. And then read the step for step guide below.

Instructions and step for step guide according to our video:

  1. Peel the skin of the potatoes (amount: 1.5kg )
  2. Preheat or prepare you electric or wood oven.
  3. Slice the potatoes manually or with a food processor. 2mm thick
  4. Cut x0.5 garlic and 3x onions
  5. Prepare a big tempered glass bowl with tempered glass cover oven-safe
  6. Start placing the potato slices within the glass bowl, overlapping 30% one after the other
  7. Continue placing the potato slices layer for layer and adding some of the prepared garlic and onions between the potato layers.
  8. To every layer add some salt. Not to much. If possible pure salt or salt from a mine with no additives.
  9. Now its time to add the coconut milk. If available make you own fresh via fresh coconut else use the canned coconut milk also with no additives. Fill the glass bowl with the coconut milk. It should be evenly distributed within the bowl.
  10. Bring your glass bowl with cover into the oven. Check every 5minutes its ifs a natural oven like our so that you can control how much the food gets heated.
  11. When the bottom has been boiling for a while and the top looks similar to a gold crust it should be ready to remove from the oven. And its ready to serve.

Now if you have own herbs in your garden you can experiment and add some herbs of your choice to the Gratin.