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! 


Recipe of the Day – Beet Quinoa Arugula Salad


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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Walnut Beet Rolls

I came out through the dark living room, but my eye was attracted to a strange figure on Tiko’s straw mat. “What is that? A little dog toy?” Foolishly, I reached out to touch it in the dark, then quickly drew my hand away. “Feathers, aagh!” Either a big bird had come in and hit the wall or window,  or Tiko had killed it and brought it in to show me. His neck was broken, poor thing. He wa sso beautiful, and unmarred, What do you think?

Recipe of the Day – Walnut Beet Rolls


  • 2 1/4 c. flour, gluten-free
  • 2 tsp. yeast
  • 2 tsp coconut sugar
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 T. coconut oil
  • 1 c.  almost hot water
  • 1 c. beetroot
  • 2 T. walnuts


In a large bowl tip the flour, make a well in the center, and add the dried yeast, salt, sugar and olive oil.

Pour in the water and the chopped beetroot and knead by hand for 10 minutes. Set aside in a non-drafty place to rise for around an hour or more until doubled in size.

Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the walnuts  and cinnamon over the surface and knead the walnuts into the dough. Cut the dough into 12 pieces, and knead into 12 bread roll shapes.

Transfer the bread rolls to a baking sheet and set aside for 20 minutes to rise for a second time. Preheat the oven to 220°C / 425°F .

Once the bread has finished its second rise, cook in a hot oven for around 25 minutes. The bread rolls are done when they sound slightly hollow when tapped on the base. Serve warm with honey or  butter.

Word of the Day – pajarito – small bird

Tip of the Day – Beets make things sweet! Don’t be afraid to use them in recipes.

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Beet Green Ginger Juice

Everyone keeps giving me greens, without me asking, “I am rich!” I say, throwing up my arms to the sky, My friends and neighbors give me alfalfa, and the seeds! A male friend says, “Want these beet greens?” How did he know that is the way to my heart? An airbnb guest offers me her carrot greens. The people I juice for give me their celery tops. How do they all know?

Recipe of the Day –Beet Green Ginger Juice


1 bunch beet leaves, including the stems

juice of one lemon

1/4″ ginger

1 apple, washed and chopped

Directions: Juice,

Word of the Day – verdes – greens

Tip of the Day – If you’re throwing the top of the beet in, as well, be sure to scrub it well, You’ll probably still get a little grit, but it’s okay,

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Beet Greens with Uvillas (ground yellow cherries)and Bananas

My new stairs came, wow! After wanting them for a year, i finally scrounged the money and hoped the labor wouldn’t be too much. Oh, my gosh! Now my guest camping on the terrace doesn’t have to go outside in the pouring rain to come inside! Now I can access the loft without going outside, weird!

Recipe of the Day – Beet Greens with Uvillas and Bananas


1/3 c. walnuts or pine nuts
3 T. coconut oil
2 garlic cloves, mincs
½ c.  dried chopped uvillas (ground cherries), raisins or cranberries
1 large bunch beet greens, torn  with thick stems removed

2 bananas or plantains, sliced
½ c. white wine vinegar
¾ tsp red pepper flakes
Salt and pepper

options: zucchini, oranges, avocados

Directions:  Saute the nuts in a hot, dry skillet until  slightly browned and set aside.Saute the garlic in the oil for thirty seconds, then add the bananas, pine nuts, raisins and beet greens. Stir frequently for 4-5 minutes until the greens wilt. Then add the vinegar, red pepper flakes and salt and stir until the liquid is absorbed. Salt and pepper to taste.

Word of the Day – uvillas – little yellow cherries

Tip of the Day – They sell these in the market but you can scrounge them yourself along the road, beautiful yellow, cherry-sized fruit.

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Beet Tomato Gazpacho

i was picking some beet leaves for my smoothie this morning, and realized you all may want know the parts of the beet and what they’re good for. Like the dandelion, you can eat every part of the beet! So amazing, isn’t it? 
Beet leaves

Root : headaches, toothaches, “nature’s viagra,”

Leaves and stem: contain protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese; vitamin A, vitamin C, calcium, and iron; more iron than spinach, for boosting bone strength, to fight Alzheimer’s disease, strengthen your immune system by stimulating the production of antibodies and white blood cells.

Recipe of the Day – Beet Gazpacho


2 stalks green onion
1 large beet
1 small cucumber, chopped
2 lbs. ripe tomatoes, quartered
2 stalks celery, coarsely chopped
6 garlic cloves, minced

2 T. Apple cider vinegar, plus a little extra for the onion
3 T.  extra virgin olive oil
Salt to taste
½ to 1 cup ice water

½ c. diced cucumber
6 -8 fresh mint leaves

Put the onion slices in a bowl and sprinkle wirh a few drops of vinegar. Let sit for 5 minutes.
In a food processor or blender, blend all of the ingredients except the garnishes, for 2 minutes or longer, until smooth and frothy. Put in a bowl and chill for at least 2 hours. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Word of the Day – remolacha – beet

Tip of the Day – All the red and purple fruits and vegetables feed, nourish and clean the blood. The color looks like blood, so it’s easy to remember.

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The Super Veggie Juice

Letter to my daughter. while in Montana – “Yeah, I worked last night, ’til midnight!
And luckily, it was the last day! So now I have 4 days off.
I’m going to meet Ellen again at the Kombucha bar, how fun!
We already had a chocolate shake the other day.
And Casey met me at the library, and Judy and Heidi came over.
I do reiki for Gunnar tomorrow, see
James Taylor on Monday
and do reiki for Gunnar’s fiance, Ashley on Tues.
Going to Hyalite Canyon with Clare, out to eat and doing errands. And I am loving justdriving around Bozeman, feeling the breeze and vibrancy of the people, the land, the space, the trees, and being with my family, so, so much!
It’s a wonderful life, isn’t it?

I’ve been having this every morning at my daughter, Clare’s house, with veggies from her own organic garden!

Recipe of the Day – Super Veggie Juice

1 apple

handful different lettuces

1 c. beets

1 c. cold tea of choice

Directions: Juice.

Word of the Day – concierto – concert

Tip of the Day – Don’t be scared if you drink beet juice a couple days in a row and your pee turns red/purple. The beet juice stores in your intestines and carries out all the impurities. Cool, huh!

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Pumpkin Beet Balsamic Sauce

Opening my cupboard in  a half-hearted way, hoping to find some new idea for food to eat, I fell back on an old thought, an old memory pattern, “I wish some tall, handsome, light-hearted, generous man would ask me out to dinner.” Not an hour later I had a previous airbnb guest – a tall, handsome, light-hearted generous man message me. He was coming back to Vilca and perhaps we could go out to dinner? Ho ho! Only one catch. He’s coming back in three months, and maybe longer if his travels take him elsewhere. Very funny, Universe. I should’ve said, “I wish a tall, handsome light-hearted, generous man would ask me out to dinner, TONIGHT”. Dang it. But I did appreciate the Divine Humor.

Recipe of the Day –Pumpkin Beet Balsamic Sauce


1 onion

1 clove garlic

1/3 c. Olive oil

3 T. Lemon juice

1 T. Balsamic vinegar

1 c. Beets, with liquid

2 c. Mashed cooked pumpkin

2/3 c. Vegetable or chicken broth

1 tsp. Salt

1 -2 tsp. Pepper

1/2 c. Fresh basil

1 1/2 tsp. Cornstarch or arrowroot powder with 2 T. Beet juice

Directions: Mix all together and blend thoroughly, by hand or in a small blender.

Word of the Day -tomate – tomato

Tip of the Day – Use on pizza, pasta, just as you would a marinara sauce. Great for those who need to avoid the tomato/nightshade families!

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Beet Tomato Salad

I went to pay my internet bill today and it went up 80 cents, courtesy of the new tax. Doesn’t sound like much, but when one considers that all of my bills combined are under $100 a month, that $40 is a big chunk! But they’ve got us, don’t they. Everyone wants to have  internet.

Recipe of the Day – Beet Tomato Salad

Ingredients:Beet Tomato Salad

2 beets

2 tomatoes

1 tsp. Olive oil

1 tsp. Balsamic Vinegar

1 tap. Dill

1/2 tsp. Salt

1/4 tap. Pepper


Put the beets in a pot of boiling water and boil for 40 minutes, or until tender when stabbed with a fork. Remove from water and let cool. Peel with a paring knife, cutting off the ends. Shred or slice into a salad bowl. Slice the tomatoes into chunks . Drizzle with oil, salt and pepper. Toss gently. Chill.

Word of the Day– remolachas – beets

Tip of the Day – This was one of the first dishes I had in Ecuador. Delicious! Beets abound, so you can get this dish almost anywhere.

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Sue’s Peppery Papaya Seed Dressing

   Wow. They had us all going for a hike past Monte Sueños, then down the mountain to Shambalabamba. Then all the ladies wanted a tour, yikes! Then we had to hike back up the mountain! Then we ate and the owner, artist Meredith Miller wanted gave us all a tour of Monte Sueños. Yikes. It was so fun, and so exciting, thrilling really, to see her visually beautiful art and her gorgeous land with a profusion of flowers, which gave me life and hope for my own land.  I’m tired and happy, and still gotta walk Tiko.

Recipe of the Day – Peppery Papaya Seed Dressing



1 T. papaya seeds (or more to taste)

¼ c. papaya

¼ c.red onion

¼ c. cilantro

1 clove garlic

1 ½ T. ginger

2 T. apple cider vinegar

Juice from 1 lime

1 tsp. honey

¼ c. extra virgin olive oil (or macadamia nut oil)

½ tsp. sea salt

Pinch of chili pepper flakes (optional)


Blend all of the ingredients in a blender (except for the oil).  Slowly pour the extra virgin olive oil (or macadamia nut oil) into the blender to emulsify.

Yields 1 cup—about 4-6 servings.  (This goes fast because there’s a lot of

veggies in it.)

Word of the Day – Doblo – double

Tip of the Day – I double this recipe—if I just have papaya seeds and no papaya, I use ½ avocado–Sue

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Beet Green Falafels – Baked

My beautiful, simple kitchen is finished. Some day I will have cabinets. Perhaps someday soon! And windows from you-know-who. But for now, I have running water, and I am happy!

Recipe of the Day – Beet Green Falafels:

  • 4 c. spinach greens (one bunch)
  • 1 lb. chickpeas
  • 3 cloves garlic, chopped
  • 2 hpg. tsp.  tahini
  • fresh lemon juice from 1 lemon
  • 1/4 tsp cumin
  • sea salt and black pepper
  • 3-4 T. oat flour (ground from gluten free oats)
  • 3 T. coconut or olive oil for cooking
  1. Add all except oil and oats to a food processor and blend. Stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle .You can bake at 400 degrees F with coconut oil for 15 minutes, turning at half the time. Or, to fry:
  2. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  3. Add 4 falafel patties and fry 1-2 minutes on each side..
  4. Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
  5. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer
    • Word of the Day – frito – fried 
    • Tip of the Day – I’ve made them with peas and spinach and butternut squash and other greens – collard, swiss chard, spinach or kale! And dehydrated instead of baked them. 105 degrees for 4 hours. They are dang good. And make your own tahini. It’s a simple process. Toast some sesame seeds, then in the food processor with olive oil. See my recipe on this blog.

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