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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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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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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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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Mel’s Anniversary Orange Cake

It’s my anniversary of living here three years! Am I am vibrantly in the right place, and very grateful to be here. Time for cake!

Recipe of the Day – Amaranth Orange Cake

This Paleo Orange Cake recipe is made with 6
Ingredients:
2 small oranges
4 large eggs
¾ c. honey
2 c. amaranth or other gluten-free flour
½ tsp.  salt
1 tsp. baking soda

Directions:
Wash the oranges and simmer whole (peel and all) for 1 ½ hours, or until soft. Place whole oranges (peel and all) in a food processor and blend until smooth. Pulse in eggs, honey,  flour, salt, and baking soda until well combined.
Pour batter into a greased 9 inch round cake pan.
Bake at 375 F for 40 minutes, until a toothpick stuck in the center comes out clean.
Cool in the pan for 2 hours.

Word of the Day – anniversario – anniversary

Tip of the Day – Do it with lemons, yum!

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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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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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