They’re moving my bedroom furniture in to both rooms! So exciting for me! The workers are laughing because I’ve never seen my bed before. It was packed and taped and moved to the back of the furniture so tightly on the back porch, and is so dang heavy, I couldn’t get in there to see it! It’s beautiful, hand-carved furniture made of eucalyptus, all matching, seriously thick, dark wood and all curved, muy rustico (very rustic)! I love it so much. Read the post (Mashed Papitas) on how I came upon the furniture for the whole house in one go, and didn’t have to shop for it!
- 1 1/2 c. sprouted or cooked quinoa
- 2 T. ground flax soaked in 6 T. water
- 1 c. finely chopped kale leaves
- 1/2 c. oats, ground into a flour
- 1/2 c. finely grated sweet potato
- 1/4 c. finely chopped oil-packed sun-dried tomatoes
- 1/4 c. sunflower seeds
- 1/3 c. fresh basil leaves, finely chopped
- 2 T. finely diced green onion
- 1 clove garlic, minced
- 1 T. tahini paste
- 2 tsp. fresh oregano
- 1 T. red or white wine vinegar
- 1 tsp. sea salt, or to taste
- 1/2 tsp. pepper
- 1/4 c. platano or other gluten-free all-purpose flour
- red pepper flakes, to taste
Dehydrate at 105 degrees until warm (4-8 hours) or
fry in a frying pan in 2 T. coconut oil or
bake in a warmed over 400 degrees F. Mix the flax with the water to sit, then combine the rest of the ingredients. Shape into patties and place on baking sheet or frying pan. Bake 15 minutes, then flip and bake again for 8-10 minutes. Cool. Store leftovers in the fridge for up to 5 days. Reheat on an oiled skillet over medium heat, 3 minutes per side.
Word of the Day –hamburguesas – hamburgers
Tip of the Day – 1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. This makes almost 3 cups of cooked quinoa . You only need half for this recipe. To sprout quinoa, soak for 1.5 hours, drain and let it sprout for 1 -1.5 days.
2) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms.
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