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’!”

Press “subscribe” to get these recipes in your inbox. It’s free!

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!

Press “subscribe” to get these recipes in your inbox. It’s free!

Sugar-free Cherry Syrup

Geeez, the goodness of some people. My gardener, W. in gratefulness for work, came by just to say hi. I had to go teach, so, since it was raining, he gave me a ride into town. Then, while I was gone, tightened the mirror on my bike, fixed the brakes and the wobbly kickstand. Then, did something I mentioned at least a year ago. He brought his dad over and together they started training the beautiful magenta flower vine to climb over my entrance sign. Wow! When I came home and he showed me everything, he wouldn’t take one centavo! All in gratefuleness for his new job.

Recipe of the Day – Cherry Syrup

INGREDIENTS:

1 c. fresh cherries (pitted and sliced in half)
1 c. water or coconut water
1/4 c. coconut sugar or other sweetener

DIRECTIONS: Blend all ingredients.
Store in a sealed container in the refrigerator.

Word of the Day – gratitud – gratitude

Tip of the Day – Sometimes you’re so grateful that goodness just spills out of you. Let it spill! And let others spill as well,

Press “subscribe” to get these recipes in your inbox; free!”

 

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!

Press “subscribe” to get these recipes in your inbox, free!

 

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!

Press “suvbscribe” to get these recipes in your inbox. It’s free!

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.

Press “subscribe” to get these recipes in your inbox. It’s free!

 

Rose Petal Chia Jam

Someone in town told me you can just cut off the thick part of a rose bush, stick it in the ground and it will grow, with a little comfort food for the soil. I’m doing it!

Recipe of the Day – Rose Petal Jam

Ingredients:

1 c. fresh rose petals, white base trimmed off

1/2 c. coconut sugar, divided, or other sweetener of choice

juice of 2 lemons

3 c. water

1T. chia seeds, soaked in water

Directions:

Toss the rose petals, lemon juice, seeds and sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight. Blend until creamy or a little chunky, as desiredadding water while blending, if needed. Chill.

Word of the Day – rosas – roses

Tip of the Day – Taste a little of the rose petals to make sure they’re not bitter, before mixing with the other ingredients. Make sure that little white base is cut off!

Press “subscribe” to get these recipes in your inbox. It’s free!

Sprouted Quinoa Beet Arugula Salad

“Do you make all your own recipes?” a friend asks. “I so want to come live with you.” He always asks that, ha ha. The answer is that, no, but most of them are mine, Every blog piece that begins with someone’s initial is their’s. (Like, ‘M’s Tahini Salad, Or C’s Cookies.) Some are other readers’ great ideas, my kids, my sister, who helped me start the blog. We originally did it as we became raw foodists together. We were living on opposite sides of the U.S . and needed an easy forum to share our recipes. So a lot of them are from the past, especially, as you see, the youtube ones, where I look younger. Anything I post is something I really like or that really interests me, and I hope helps others keep motivated on finding ways to eat healthy. We all need help remeberinf our own good recipea. It’s just for fun, so have fun and send me your recipes! 

D

Recipe of the Day – Beet Quinoa Arugula Salad

INGREDIENTS:

2 c. arugula

2 latge beets, peeled and sliced

1 c. sprouted or cooked quinoa

2 c. water, if cooking the quinoa

1/ 2 c. olive oil

1/ 2 c. apple cider or red wine vinegar

1 tsp. coconut sugar or honey

1 clove garlic, crushed

1 tsp.  salt

1/ 4 tsp. pepper

2 green onions, sliced

This one in the pic above has nispero, a berry-type friit here

DIRECTIONS: To sprout the quinoa, soak in twice the amount of water for one day. Pour off the water through a fine sieve or sprouting bag, You will see ths sprouts within a day, if it’s good quinoa. If not, you can cook it.. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Fill another pan with water and bring  to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.  While the quinoa and beets are cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and chill, at least 1 hour. 5. Stir green onions, arugula,p, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Word of the Day – recetas – recipes

Tip of the Day – Some of my nieghbors and friends on the mountain really like goat cheese in this salad. Sounds good with the beets!

Press “subscribe” to get these recipes in yoir inbox, it’s free!