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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DIY Massage Oil

Best chair reiki/masssage ever, with Americus, who’s here weekends in Vilcabamba. $5 for 12 minutes. He’s strong! Boy, I feel better.

Recipe of the Day – Diy Massage Oil

Ingredients:

1 ounce of a carrier oil : coconut, avocado, sweet almond oil, apricot kernel, sesame or grapeseed oil.
10-12 drops essential oils.

options :1 capsule vitamin E, 1 tsp. aloe vera gel
Dark glass container

Directions: Mix well and pour with a funnel into a dark-colored bottle.

Word of the Day – aceite – oil

Tip of the Day – Add peppermint oil for headaches and tummy aches. Add rose oil for love!

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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!

 

 

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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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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Horsetail Tea

Here is my friend and yoga student, Lollie, with her new horse, Garañon, which she says means, “Mustang” here in Vilcabamba. The picture is so cool, I just had to show you.

Recipe of the Day – Horsetail Tea

Ingredients:

1-3 tsp.fresh or dried horsetail herb

1 pot water

Directions:

Us 1 to 3 tsps. of fresh or dried horsetail for every cup of water. Pour almost-boiling water over the herb, steep twenty minutes and strain the herbs before drinking or applying topically.

Tip of the Day – Horsetail, an ancient herb that goes back to the time of the dinosaur, is high in silica, which may help strengthen bones, hair and nails, fight fungal infections, relieve bloating and even cure black spots on your roses. It’s a diuretic, a hair rinse, and fights dungal infections in toes and roses!

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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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