Sweet Beet Salad

From my friend, Sharon, who sells her basket of Middle Eastern cooking in Viocabamba-

Hello there!

Here´s the improved version of my cooking workshop offer. I have emphasized my request to use phone communication rather than email due to compu problems. If you know of a Microsoft lap top for sale etc, pls inform me!
Thank you for helping me lift this new bird off the ground…

SHARON´S VEGETARIAN MIDDLE EASTERN COOKING

WORKSHOPS, PRIVATE COOKING

MENU

Chickpea Soup w/ vegetables *
Tahini-Chickpea Soup*
Lentil Soup
Bulgur Wheat Soup w/ hot pepper & cinnamon

Cooked Beet Salad with fresh onion & spices
Lentil Majadra with rice/quinoa
Chickpea Rice / Quinoa *

Fava Beans & Tahini dish
Beans & Greens (Fava / other beans are the freshly peeled kind)
Couscous
Eggplant w/ spicy tomato-pepper sauce
Sauteed Eggplant w/Tahini Sauce
Red Cabbage Dish w/fried onion & caraway/cumin seeds
Tunisian Pumpkin Squash Dip w/cilantro , cumin & hot peeper

Tabouli Salad w/ Bulgur Wheat/ Quinoa

Stuffed Tomato / Squash/ Pepper ( counts as 2 items)

Sweet Semolina Cake

*recipes marked * require simple pre -cooking ( as for chickpeas)

Dear client, please call me regarding the 3 items you desire to cook in workshop, and when you would like it to happen. Sundays are my preference. You will then recieve a shopping list.
Please be responsible for the shopping and collection of payment to be delivered upon the beginning of the workshop.

SHARON 096 709 8467. I prefer communication via phone whenever possible:You may also find me Fridays at the JF selling products between 11:30 and 13:30.

PRICING:
Couples………………….$30
Groups of 3 – 5 ……….$10 per person
Individuals………………$20

Pricing covers 4 hour workshop including recipes, tips, hands-on experience and sampling of the food we create.
Food items will be purchased separately by the group organizer ( ie the client), as mentioned.

 

Recipe of the Day – Sweet Beet Salad

Ingredients:
4-5 red beets

1 c. shredded sweet ootatoes or carrots

1/2 purple onion
2 T. coconut sugar or honey
Juice of 1/2 lemon or lime
1 T. olive oil
1 tsp. salt

Directions: You can do this raw by washing and shredding the beerts, sweet potatoes, carrots and onions, or
1. Wash beets. Cut off their stems and bottoms, but do not peel. Cut them into quarters and place in a pot of water (enough water to cover the beets). Bring the water to a boil. Turn the flame down to low, cover, and cook for 45 minutes or until tender,

2. Drain and cool the beets. Then peel and slice. Add the sugar, lemon juice, oil and salt, according to taste, Stir in raw or cooked sweet potatoes or carrots and onions. Chill..

Wors of the Day – remolachas – beets

Tip of the Day – Sharon says, “Please contact SHARON 096 709 8467. You may also find me Fridays at the JF selling products between 11:30 and 13:30. LET´S GET COOKIN’!”

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Sambal Goreng Labu Siam – Chayote Soup

A bird, the langache, the Pacific Hornero, just flew in my house, and landed on my telephone! Does he want me to call someone? Or am I getting an important call. In that first pic he’s looking right down at my phone. I think he may have hit the button and it lit up,

Recipe of the Day- Sambal Goreng Labu Siam

Sambal Goreng Labu Siam (Labu Siam meaning “chayote” in Indonesia) is a dish made from chayote squash, simmered in coconut milk.

Ingredients:

1 medium Chayote squash

100 g tofu, cut into cubes or as desired, then fried

1 c. thick coconut milk

3/4 c.water

1/2″ ginger, minced finely

2 bay leaves

 

Spice Paste. You can buy your own, or make it!

Ingredients:

2 – 3 big red chillies, seeded

2 green onions

2 cloves of garlic

3 peanuts

Salt

Directions:

1. Peel the Chayote squash and cut it into thin strips. Sprinkle with salt and set aside for 15 minutes.

2. Grind or blend the spice paste.

3. Saute the spice paste until fragrant, add the ginger and bay leaves and saute for a few minutes, then pour in the water and bring to boil.

4. When it’s boiling add coconut milk and Chayote. Continue cooking for about 15 minutes then add fried tofu. Cook for another 10 minutes. Remove from the heat.

5. Serve with zucchini noodles or steamed rice.

options: Add vegetables of choice: broccoli, tomatoes, carrots….

Word of the Day – pajarito – small bird, langache – Pacific Hornero

Tip of the Day – You can add sliced small chillies to make it spicier, chicken or fish for a traditional soup.

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Peanut Butter Maca Smoothie

At the Juice Factory here in Vilcabamba, they have a sign holding the three types of maca and their uses. Isn’t that a nice thing to do? Yellow maca is for hormone balance and mood-enhancing. I’ve been taking that one, five days a week for many years, and recommend it to my daughters and their friends for emotional support                                                                                                                                  Red maca is for prostrate problems and bone support. Black maca is for stress, fatigue and adrenal stress. I could probably use all three!

Recipe of the Day –  Peanut Butter Maca Smoothie

Ingredients:
2 large frozen bananas
1 c. oat coconut or nut milk
2 T. peanut or other nut butter
1 T. maca powder
1  pinch vanilla powder or 1/2 tsp. pure vanilla extract

Directions:
Add all ingredients to a high-speed blender and blend on high until smooth.

Word of the Day – signo sign

Tip of the Day – If you want to cut the richness you can substitute water for some of the nut milk.

4 Ingredient Plantain Pancakes

 If you’re having a Hard day… make pancakes. Pancakes + coCao = Comfort.  Yes ,definitely make pancakes. These ones are so good for you!

Recipe of the Day – 4 -Ingredient Plantain Pancakes

Ingredients:

1 large green/ yellow plantain (7oz or 200g after peeled)

3 whole eggs or 3 T. flax seed in 9 T. water

1 T.  coconut oil, liquid

3 T. cacao or carob powder

optional–few drops stevia if you want sweetness Directions

Peel plantain. Place peeled plantain into food processor or blender. Add in eggs and raw cacao powder. Mix together. Next add in coconut oil. Continue to blend together. Heat up skillet or griddle on medium-low heat. Scoop about 3-4 tablespoons of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Top with your favorite pancake toppings.

Word of the Day –dificil – hard

Tip of the Day – Serve with the cherry syrup from yesterday!

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Blue Granola

Lately my walking meditations, or blessings, or emptiness, if you will, are so profound while I’m walking. And watering, Better than anything one could ask for.                                            Thich Nhat Han, my favorite author on walking meditation, says, as a boy, he would meditate while eating a cookie and petting his dog with his toe. I love that.

Recipe of the Day – Blue Granola

3 c. oats

1 c. blue corn flour

1 banana, sliced

1/4 c. coconut oil

1/4 c. coconut sugar or other sweetener

1 pinch vanilla powder or 1 tsp. vanilla extract

1/4 tsp. cinnamon

1/4 c. berries

1/4 c. chocolate pieces

1/8 tsp. salt

Directions: Mix all together with a spoon and pour onto oiled baking sheet. Bake at 350 degrees for 15-20 minutes until desired crispness, or dehydrate at 105 degree for 4-24 hours, as you like it. Flip granola half-way throught cooking.

Word of the Day – caminando – walking

Tip of the Day – I like it chewy, with coconut milk or tea on top! Add shredded  coconut or raisins, if you like!

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Chayote Apple Side Dish

I was watering under a huge ornamental tree, where the birds eat the berries, when I noticed a vegetable on the ground. What? A chayote squash! i looked up, and not only had the chayote vine grown up and amidst the ornamental, but the maracuya – passionfruit, as well! It looks like a strangehealthy hybrid tree growing tiny berries, passionfruits and squash!

Recipe of the Day – Chayote Apple

1 T. coconut or olive oil

1 clove garlic, minced

1 chayote squash, cut into 1/2-inch strips

1 green apple, chopped thin

1/2 tsp salt

pinch ground black pepper to taste

1/2 tsp. coconut or other sugar

1/4 tsp. red pepper flakes

1 T. apple cider or coconut vinegar

Directions:

Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, apple, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
Add vinegar and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

Word of the Day – sopresa – surprise

Tip of the Day – Chayote is a strange, watery squash. Only use one clove of garlic, no more,

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Dried Choco-Coco Bananas

I filled my freezer with bananas, and am now dehydrating the next batch. Last season I did them with orange, lemon or lime squeezed on them, and sprinkled with cinnamon. Or covered them with chocolate. This batch I sprinkled with coconut extract, then cacao powder and cinnamon, yum!

Recipe of the Day – Dried Choco-Coco Bananas

Ingredients::

6 ripe bananas

1/2 tsp. coconut milk or  extract

1 tsp. cinnamon

1 tsp. cacao powder

Directions: Peel and slice bananas once lengthwise down the center, then twice more down the halves, Lay them on your dehydrator trays, then sprinkle with coconut milk or extract, cinnamon and cacao powder. Dry ar 105 degrees for 24 hours until bendable but not damp.

Word of the Day –  deshidratador – dehydrator

Tip of the Day – Don’t let them get crisp!

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Lentil Shepherd’s Pie

I left my nightlight on for the last few nights, why? Not because I was afraid of the dark, but because I lost sight of a frog that was hopping around in my bathroom. I didn’t want to step on it in the dark! Next day he was still there, so I wrapped a towel around it and helped it out the window. I closed all the windows that night, and there it was again the next morning! How did he do that?

Recipe of the Day -Lentil Shepherd’s Pie

Ingredients:

2 c.  lentils or beans
4 T. coconut oil or butter

1/2 c. carrots
1 garlic clove, crushed
1 tsp. dried mixed herbs
2 c. chopped tomatoes
2 T. Bragg’s amino acids, tomato or soy sauce
2 T. chopped parsley
salt &  pepper to taste
1 ½ lbs potatoes, cooked and mashed
a little extra oil or butter

Directions: Put the lentils into a large saucepan, cover with water and boil gently until tender – about 45 minutes. Drain.
Preheat the oven to 200C / 400F . Use  a little of the oil to oil an ovenproof dish.
Saute the onions in the remaining oil in a large saucepan for 10 minutes. Add the garlic, carrots, mixed herbs, tomatoes, sauce, lentils, parsley and salt and pepper to taste.
Spoon the mixture into the dish. Spread the mashed potatoes evenly over the top, draw the prongs of the fork over the surface to make ridges and dot with a little butter or oil,.
Bake the pie for 45 minutes, until the potato is golden brown.

Word of the Day – rana – frog

Tip of the Day – Frogs carry a lot of germs, so it’s not worth catching one in your bare hands.

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Pumpkin Pear Salad With Saffron Vinaigrette

A reader writes on the way to maintain a good sleep pattern in your life – ”
“I do everything I can to make sure I sleep – I get up really early, exercise, eat healthy, meditate, stick to an evening schedule, cut off caffeine very early (there’s a free Iphone app called UpCoffee that can track your caffeine and tell you when you’re about to get to the point where sleep is impacted). I also have soft sheets and a comfy bed because I really really want to sleep badly. And no light in the bedroom – not the window, not a lighted alarm clock, nothing.

Probably an overshare but I really value my sleep. The one thing that still can keep me awake is fear of not sleeping!”

Recipe of the Day – Pumpkin Pear Salad

4 c. greens, washed, dried
1  pear, halved lengthways, cored, cut in slices

2 sprigs fennel
1 T. red wine vinegar
4 slices gluten-free crusty bread, to serve

Directions:
Heat the oil in a toaster oven or broil. Add the pumpkin and cook, uncovered, for 2-3 minutes each side or until golden and tender.Place on a plate lined with paper towel.
Add greens and pear to the bowl, toss lightly. Add fennel to decorate. Top with pumpkin.

saffron vinaigrette –

Juice of one lemon
1 tsp. Dijon mustard
1 tsp. coconut  sugar or sweetener of choice

Pinch saffron
1/4 c. olive oil

Freshly ground pepper, to taste

Directions: Combine lemon, mustard and sweetener, by hand or in a mini food processor, Add the saffron. Then slowly add the oil in  a stream to mix. Season with pepper to taste.

Word of the Day –  azafrán – saffron

Tip of the Day – I find saffron a difficult spice to use, so taste and use sparingly.

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