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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C’s Gallo Pinto with Linzano Sauce

I came home from market with my neighbor, C, who gave me this great recipe to use with leftover beans, from Costa Rica.

Recipe of the Day – Gallo Pinto

Ingredients:

1 c. leftover black beans, with liquid

1 green onion, chopped

1 carrot, chopped

1 stalk celery, chopped fine
1 red pepper, stemmed, seeded, and chopped
2 cloves garlic, chopped
1 c. cooked brown rice
4 T. Salsa Lizano (or Worcestershire sauce)
Handful of cilantro, chopped
4 T.  Salsa Lizano (or Worcestershire sauce)
Salt and black pepper
Handful of cilantro, chopped

Directions: Pour the oil into a large skillet set over medium heat. Add the onion, garlic, celery and red pepper. Cook, stirring occasionally, for 10 minutes. The onion should be translucent and the red pepper soft.
Pour in the beans and the Salsa Lizano (or Worcestershire sauce). Stir, and let it cook for about 3 minutes. .
Add the rice, and a little more bean liquid, if dry, and stir until well coated. Season mixture with salt and pepper. Top with a sprinkling of chopped cilantro.

Word of the Day – mercado – market

Tip of the Day – See my recipe on this blog, in the search engine for hime-made worcestershire saice, and on youtube!

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Asian Vegetable Soup

So, the eclipse, huh? Tell me if you felt any unusual change of energies in your body, before, during and/or after the eclipse,. Everything affecting our planet affects our bodies, as well. But you have to be still and look inwards to see what’s going on in your body. I’ve felt tons of energy, almost too much at times, plus short periods of great emotion, for instance.


Recipe of the Day
– Asian Veggie Soup

INGREDIENTS:

1 banana

1 onion

1 clove garlic

1 pinch nutmeg

1 T. cinnamon

2 c.  pumpkin

2 c. vegetable stock

1/2 c.  orange juice

2 T. olive oil

2 T. roasted pumpkin seeds

¼ tsp. salt

¼ tsp ground black pepper

Directions:  Peel, de-seed and cube the pumpkin. Mash the banana, finely chop the onion and crush the clove of garlic. Add all three into a large saucepan with 1 T. olive oil and saute gently 4-5 minutes, until soft. Stir in spices and pumpkin and cook over medium heat for 4-6minutes, stirring occasionally. Pour in the stock and orange juice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes, until the pumpkin is soft. Pour half the mixture into a blender or food processor and blend until smooth. Return the blended mixture to the pan and continue stirring. Add the salt, pepper, cinnamon and nutmeg. Add 1 T. olive oil and pumpkin seeds to a small pan and saute for 1-2 minutes. Serve immediately with the seeds over top, or chill 20 minutes and then serve.

Word of the Day – eclipse – eclipse

Tio of the Day – This makes a good summer soup, chilled on a hot day!

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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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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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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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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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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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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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