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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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!

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Sleep Survival Kit

My daughter made her brother. great birthday gift – a sleep kit to keep by his bed, for the sleepless nights of a  21-year old. Good one, huh?.

Ingredients:

melatonin

sleep gummies : L-theanine,

cbd pen

kava kava tea

Word of the Day – dormir – to sleep

Tip of the Day – As with herbal products, you take one for awhile, then take a break from it, or alternate with the others. Don’t take them all at one time,

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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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Sprouted Rye Essene Bread

My sister’s son and his wife just had a baby, wow! Can you believe, that’s the first grandbaby in our family? There were eleven of us, seven boys and four girls, and this is the first grand-baby, Sophia Marie. Isn’t she beautifu! She looks like she just came down from the Divine.

Recipe of rhe Day – Essene Bread

Ingredients:

3 1/2 c. rye berries, soaked 8-12 hours, rinsed,then sprouted for one day

2 c. sunflower seeds

2  1/2 tsp.. ground caraway seeds

2 1/2 tsp. ground dill

2 tsp. herbs (I like thyme and marjoram)

1 tsp. salt

Directions: Soak the rye and sunflower seeds overnight. Drain and let sit until they sprout little tails, about one day. Put all ingredients in a food processor and blend until it forms a ball. Or you can mix by hand. Form into loaves the size you desire, 2 medium or 4 small. Put on an oiled baking sheet or dehydrator tray. Dehydrate at 105 degrees for at least 6 hours, if you like it chewy, or up to 16 for drier, crusty bread. Or you can bake in your oven for 39 minutes at 350 degrees f., 180 c.

Word of the Day – hero – héroe

Tip of the Day – Fight for your health!

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Veggie Taco Wraps

I miss Paco, my kitty cat. First he started leaving for three days, and would always come back fat-bellie. Every time he came back, we would sit and he would purr and be petted to his heart’s content, and mine. Now he’s been gone for two weeks, Ithiuht I heard him mewing yesterday, and ran out with some cat food, but it was only the wind creaking the mesquite trees. I sure hope he’s with a happy family, not poisoned or something. But I won’t think about that.

Recipe of the Day – Veggie Taco Wraps

Ingredients:

2 1/2 c. lentils, sprouted or cooked

1 tep. mesquite or taco powder

1 T. cumin

1/4 c. chiles

2 T. olive oil

1/2 tsp. pepper

salt to taste

Directions: Blend all in the blender or food processor until you have a chunky, taco-like filling.Fill your wraps and cover with cashew cheese, salsa and guacomole. Nothing better!

Cashew Cheese :

1 c. casheew, soaked for an hour

1/2 c. yellow peppers

juice of 1 lemon

salt to taste

Directions: Blend.

Word of the Day – te extraño/estoy perdido – I miss you

Tip of the Day – You gotta have a cat here, to eat the mice or rats and bugs. Dogs are food, but not as stealthy as the cat!

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