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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Energy Fudge Bars

Hey, look i was made top-blogger again! just when I’m posting less, ha ha. I’be made these fudge bars to celebrate!

From: Maxwell Salo
Subject: You’ve been featured as a top blogger!

Message Body:
Hi Dorothy,

Just a quick email to let you know that I featured you in a recent article named:

Top 30 Most Inspiring Expat Bloggers in 2017.

Here’s a link to the article:

Top 30 Most Inspiring Expat Bloggers in 2017

Recipe of the Day – Fudge Energy Bars

Ingredients:

1/2 c. sunflower seed

1/2 c. raisins

3/4 c. oats

1/4 c. cacao powder

1 hpg. T. coconut oil

pinch salt

Directions: Blend in your food processor until mixture forms a ball. Press unto a pie plate or shape into bars. Chill.

Word of the Day – speciál – special

Tip of the Day – Try with walnuts instead of sunflower seeds, yum!

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Cherry Goji Kiwi Smoothie for Sleep

Says my sister’s Doctor –“Kiwi is one of the fruits I’ve prescribed to my patients with insomnia (two an hour before bedtime appears to significantly improve sleep onset, duration, and efficiency) and also to help with constipation-type irritable bowel syndrome (two kiwifruit a day seem to significantly improve bowel function).”

Recipe of the Day – Sleep Smoothie
Ingredients:

1 frozen banana
2 T. goji berries
1 kiwi
1/2 c. pitted cherries
1 c.  water, tea or coconut milk

Directions: Blend in a blender until smooth.

Word of the Day – duermo – I sleep

Tip of the Day – Kiwi certainly seems like a better option than the leading IBS drug, which was pulled from the market for apparently killing too many people. Kiwifruit also appear to benefit immune function.”

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Tofu Scramble Open-faced Sandwich

From my sister, “So we have been experimenting with a lot of new plant-based dishes. A new favorite is healthy toast smeared with guacamole and topped with tofu scramble full of diced veggies and cilantro. So good. M 

D-Yummy!
Hey, M,, I’ve gone vegtarian for a month now and feel good! i eat eggs though. And if chicken broth is in the town’s cooked rice, i may have had that.

Recipe of the Day – Tofu Scamble Open-or Closed- faced Sandwich

Ingredients:

14 oz. firm tofu, pressed for at least 30 minutes then crumbled
1 T.nutritional yeast

1/2 c. cilantro
1 tsp. turmeric
1 tsp. garlic powder
1 T. Coconut oil
1 Green onion, chopped
1 c. mushrooms, stems removed & caps thinly sliced
1 c. guacomole
salt + pepper to taste
6 slices healthy bread

Directions: Press the tofu between two plates lined with paper towels, to squeeze out the water. Crumble and mix with the cilantro, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
Heat oil in a large skillet over medium heat. Add onion; cook 5-6 minutes or until softened, stirring occasionally. Add tofu mixture and mushrooms and cook until warm, 2-3 minutes.. Spread guacomole on each piece of bread and top with the scramble.

Word of the Day – adivinar – to guess

Tip of the Day – Saute carrots, broccoli or cauliflower, spinach and/or peppers to add to the mix!

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Kale Quiche

Well, my sister and I made the original blog, starting about 12 years ago, to share our recipes for each other from across the globe. Now, we have plenty, but don't need them daily. So,      you will see less posts, I think, as we live our lives in the ease      and familiarity, the simpliciy of a plant-based diet. But, feel  free to look in the categories daily to find something to make  for the day, or use the search engine to find something              specific! I  also have over 300 recipes on youtube, as well. Just google me under youtube - dorothy - raw food.
love, Dorothy

Recipe of the Day – Kale Quiche

8 cage-free eggs

2 T. olive oil

2 c. Kale greens

1 green onion, mince

¼ tsp chipotle chili pepper powder

2 cloves garlic, minced

juice of 1/2 lemon

2 ? coconut oil

1 tsp,black pepper

options : quinoa crust!

Directions: Place a steamer basket in the bottom of a large pot and fill with water;  Bring the water to a boil. Wash the kale and strip the stems. Mince the garlic and onion and squeeze the lemon into a bowl. In a large pan, add the eggs and oil. Mixing in the chipotle chili pepper powder, scramble the eggs, breaking them up until they form many small pieces, tender yet firm. Place the kale in the pot and steam until tender and bright-green. Remove the kale from the pot and combine with the eggs. Add the garlic, onion and lemon juice, drizzle the coconut oil over top and add the pepper. Mix and stir thoroughly. Serve immediately or chill 20 minutes and then serve.

Word of the Day – terminando – finishing

Tip of the Day – Let things go when you’re ready, Just let them go!

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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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Sambal Goreng Labu Siam – Chayote Soup

A bird, the langache, the Pacific Hornero, just flew in my house, and landed on my telephone! Does he want me to call someone? Or am I getting an important call. In that first pic he’s looking right down at my phone. I think he may have hit the button and it lit up,

Recipe of the Day- Sambal Goreng Labu Siam

Sambal Goreng Labu Siam (Labu Siam meaning “chayote” in Indonesia) is a dish made from chayote squash, simmered in coconut milk.

Ingredients:

1 medium Chayote squash

100 g tofu, cut into cubes or as desired, then fried

1 c. thick coconut milk

3/4 c.water

1/2″ ginger, minced finely

2 bay leaves

 

Spice Paste. You can buy your own, or make it!

Ingredients:

2 – 3 big red chillies, seeded

2 green onions

2 cloves of garlic

3 peanuts

Salt

Directions:

1. Peel the Chayote squash and cut it into thin strips. Sprinkle with salt and set aside for 15 minutes.

2. Grind or blend the spice paste.

3. Saute the spice paste until fragrant, add the ginger and bay leaves and saute for a few minutes, then pour in the water and bring to boil.

4. When it’s boiling add coconut milk and Chayote. Continue cooking for about 15 minutes then add fried tofu. Cook for another 10 minutes. Remove from the heat.

5. Serve with zucchini noodles or steamed rice.

options: Add vegetables of choice: broccoli, tomatoes, carrots….

Word of the Day – pajarito – small bird, langache – Pacific Hornero

Tip of the Day – You can add sliced small chillies to make it spicier, chicken or fish for a traditional soup.

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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!

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