Veggie Sloppy Joe’s

What’s that? A high-piercing, shrieking noise, rhythmically hitting the darkness. “Is that a squeaky child’s toy? It’s so rhythmical.” At 9:30 p.m. I finally jumped up, grabbed the flashlight, and stood on the edge of the porch. As soon as the sound hit, I turned my flashlight directly high on the tree, right on the spot. And there, looking right at me, was a big, round, tan and white owl, with some black on him. Wow,  what a gift that he didn’t move. And then, he took off, with that big, beautiful rush of long, long owl wings. And I thought, after that, that he might not come back. But there he was, 4:15 a.m, the next morning. Not surprising, as the animals here are so fearless. They own this land, and they’re not afraid,

Recipe of the Day – Sloppy Joes

These are the sweet, good-for-you version of the classic Sloppy Joes, made vegetarian stye. The mushrooms and walnuts give them a meaty taste. The sweet raw ketchup adds the kick!


1/2 c. walnuts
1/4 of a red bell pepper
1 tsp. onion powder
1 carrot
1 stalk celery
1 clove garlic
1 1/2 c. mushrooms

Chop in the food processor. Add raw ketchup by hand:

Raw Ketchup:
8 sundried tomatoes
2 tomatoes
1/2 c. honey
1 T. Bragg’s amino acids, Nama Shoyu or Crystal Aminos
1/4 inch tamarind or 1/4 c. soaked raisins
1 T. apple cider vinegar
1 tsp. onion powder
1 T. olive oil
1/2 tsp. each or rosemary, salt, chili powder, oregano, cayenne

Directions: Blend. Stir into vegetable-walnut mixture. Pour on top of lettuce wraps, beet leaves or sprouted buns.

Word of the Day – buho – owl

Tip of the Day – For the buns, use lettuce or beet leaves, or make sprouted wheat/rye buns – see Essene Bread recipe on blog or youtube.
(4 c. sprouted wheat/rye + 2 1/2 tsp. each of caraway, dill and Italian herbs, 1/4 c. Bragg’s, 1/4 c. coconut nectar – Dehydrate 105 degrees for 4-8 hours.)


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