Spicy Black Bean Dip

I’m off to Loja for wheatgrass seeds today, finally found the place – Diego’s, also called, “Fruta al Paso.” on the 18th of November Street. I caught my neighbor going by, and when he lifted his eyebrows, I was like , “Yes, I want a ride to town!
And actually he isn’t my neighbor, but a very friendly guy named Juan, who grazes his horses on the land adjoinging mine. And I was so happy not to pay a taxi, but what I didn’t realize, was that we were trailing his horses all the way into town, literally on their hooves! It was actually really fun. I couldn’t believe how close he got to the last horses’ hooves. The clip-clop of their dance down the road, coupled with glinting light of the white feet of the grey horse, lulled me into a hypnotic meditation all the way down the hill. What a nice way to go into town!

Recipe of the Day  – Spicy Black Bean Dip.



2 c. black beans
1 tsp. onion
1-2 cloves garlic
1/2 tsp. red pepper
1 T. balsamic, apple-cider vinegar, or coconut vinegar
1 T. coconut aminos
optional – 1 T. vegan worcestershire sauce
salt to taste

Directions: YOu can cook the black beans as usual, soaking overnight and cooking according to package directions. Or sprout 2 c. black beans by soaking them in water for 12 hours, then rinsing every twelve hours for five days, until the length of the sprout is as desired. Black beans aren’t known for their sprouting. If you get 50% of them sprouted, consider yourself lucky. Grind them in a grinder or food processor and add the other ingredients.


Word of the Day – frijoles – beans

Tip of the Day – Beans are non-fat and plentiful, so eat them up with the gusto they deserve!

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