M’s Black Beans and Sprouted Rice

M – “This turned out surprisingly good! Sounds normal but it was so tasty. Not sure why. Guacamole on the side helped too. “

Recipe of the Day – M’s Black Beans and Rice

Ingredients:

1 c roasted corn

2 roasted garlic

1 pkg roasted mushrooms

2-3 diced tomatoes

2 cups sprouted rice cooked in veg broth

1 double can rinsed black beans

1-2 cups Diced spinach

Cilantro diced

1 tbsp Green onion diced

Chipotle in adobo sauce to taste

Juice of 1 1/2 limes

Cumin

Garlic powder

Celery salt

Sides: guacamole and grated cheddar

M

Word of the Day – observar – to observe

Tip of the day -M – Oh I also put in a cup of chickpeas that had been roasted in a sauce of chipotle in adobo sauce, nutritional yeast and water.”

Sweet Potato Black Bean Burger

It’s the birthday of my three special dogs on this planet – my son’s dog, Eagle, is, in human terms, 98 this week! Pickle, Clare’s dog is 42. And Tiko is 21 in human years. (He’s going out partying on his own tonight.)

Recipe
the Day – Sweet Potsto Bean Burger 

Ingredients:
2 c.  mashed sweet potato about~2 large sweet potatoes
1 c,  cooked  black beans, rinsed and well drained (
11/2 c.cooked brown rice or quinoa
1/2 c. walnuts. ground
1/2 c. diced green onion
1 1/2 tsp. cumin

1 tsp. cinnamon
1 tsp. paprika
1/4 tsp. each salt and pepper (to taste)
optional: 1/4 tsp. chipotle powder, 1 tsp. panela or other sweetener

Directions:
Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F (190 C).
While potatoes are baking, cook rice or quinoa.
Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
Bake burgers for 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get.
Serve on a salad or with sliced avocado, red onion, greens, and ketchup or salsa on gluten-free buns.
Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Word of the Day – cumpleaños – birthday

Tip of the Day – Serve wirh guacomole, raw ketchuo and mistard, Sliced avocado
Sprouts, lettuce, Sliced onion
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Sharon’s Panela Kefir

Letter to my brother,

“Only the no-mind” has intelligence” says Osho, wow!

Hey, M, your intuition is amazing. I was like, “Why is M sending me $200 when i only lost $40? That afternoon a hose started leaking under the soil and i had a bit of a landslide under my water tanks. $25 for the Cat, $50 for two guys labor, $35 new hose and clamp..$3 for the hot water hose the Cat ran over, ha ha. $40 to lend to the guy who built my house, and $7 for smoothies for me and S. She says she hasn’t had one since you bought her that one! Look at that, M, $200 , EXACTLY, right? i did not play with any numbers, You are amazzzzzing! I love you! And thank God for you!

Recipe of the Day – Panela kefir

Ingredients:

1.25 liter glass jar

Cloth or sieve with rubber band to cover the jar

3 T. organic panela or raw brown sugar

3 T. kefir grains

1/2 unsqueezed lemon or peel only (optional)

1 liter water

Directions: Mix all the ingredients in the jar. Cover. Keep in the darkness. Strain liquid into your storable pitcher after 48 hours. Use the remaining pulp for your next batch. Stores well at room temperature, while it ferments for 2-3 days.

Word of the Day – fermentacion – fermentation

Tip of the Day – Start with 1/4 cup on an empty stomach, daily, to provide great bacteria in your belly. Do not add sweetener, except Stevia, if needed, When you get too much of the starter, give it away and pass the health forward!

 

 

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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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,

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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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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!

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Spanish Onion Dressing

A group of us were talking downtown, everyone commenting on their social security benefits. Then i realized, and I spoke, with utter amazement, “The thing about my life is, not being old enough for retirement, is that EVERYTHING, everything  in my life is a friggin’ miracle. Every. Single. Penny.” 

Recipe of the Day – Spanish Onion Dressing

Ingredients:

6 T.. olive oil in bowl

add gradually 3 T.  lemon juice and

1 T. Spanish prepared vinegar

1/2 white onion, minced

1 tsp. coconut sugar or sweetener of choice

1/4 tsp. salt

1 T. red chile pulp

Directions: Stir until creamy. Serve immediately on salad.

Word of the Day – retiro, jubilarse – retirement

Tip of the Day – Most people live off their retirement here as it’s difficult to find work.

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Spanish Vinegar Dressing

Oh my gosh, Tiko did a great job the other morning. I came home from market with 12 lbs. of meat and my other goodies in my arms. My neighbor and friend, C, pointed out that the  bulls, about 8 of them, were in my yard. I must not have secured the gate properly! “Do you want help?” C shouted! “No, Tiko and I can do it, thanks!” One bull was shaking a big banana tree mightily, and another tree was already crushed. I threw my bags and purse down, and grabbed two long branches to swing with my call, “Vaca” I say with a loud growl as I shout at them like their owner does. Tiko, without even touching the meat on the ground, ever, barked and nipped at their heels. Those great grey, looking-like Brahma bulls would turn around in anger, stamping their feet at him, like they’re about to charge. IWould be dead in a second if they wanted to. Not Tiko, he’s too fast. But me, yes, He would jump back and circle, never letting himself be kicked or bullied until they were all out the gate.Boy, they did not want to go, with all these banana trees bearing fruit and the lush grass. C, my good friend, stayed until all was clear. 

Recipe of the Day – Spanish Vinegar Dressing

Ingredients:

1 clove garlic

large slice cucumber

slice onion

1 T. parsley

2 T. taragon leaves

2 c. apple cider vinegar.

Directions:

Put all into 2 c. apple cider vinegar. Put in to a bottle and let stand several days, strain and keep for salads and dressings.

Word of the Day – bulls, cows – toros, vacas

Tip of the Day – You have to be confident and in charge here to take care of the bulls and cows. The Eucadorians take a somber approach, as well.

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M’s Power Bowl with Tahini

Thanks for the “no-wind” situation right now. Sure is peaceful.

Recipe of the Day – Power Bowl with Tahini

INGREDIENTS
3 c.  leafy greens
1/2 c.  shredded carrots
1/4 c. tomatoes, chopped
1/2 c. guacomole
1/2 c.roasted camote, sweet potatoes matchsticks

1 c, hummus

1/2 c. sauteed mushrooms
1/2 c. cooked black beans
1 T. nutritional yeast

Lemon-Tahini Dressing:

1/3 c.. tahini
juice of one lemon
1 T. sesame or olive oil
2-3 T. water, or more as needed to thin
1 clove garlic, minced
Pinch of sea salt

Directions:
Combine all dressing ingredients in a small bowl, and whisk until well-combined.
Place greens in a large bowl. Arrange remaining veggies and toppings on top of the greens. Drizzle with tahini dressing, Top with hummus.

Word  of the Day – paz – peace

Tip of the Day – M – 904 calories and 82 grams of fat!

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