Whole Lemonade

What do you do, James, with your pain. How do yoi handle it?” I spoke to him of his heart, knee and other pain. “I see it as energy,” he said. “And I laugh.”

Recipe of the Day – Whole Lemonade


1 whole lemon

1 qt. water, or 1/2 water. 1/2 ice

1-2 T. Honey

5 drops Lemon Stevia, liquid

2 grains salt

2 mint sprigs

Directions:Take a whole lemon. Peel, if it’s not organic. Separate into sections and take out the seeds.
Fill blender with 1 qt. water, or 2 c. water, 2 c. ice cubes. Add
the lemon, a couple grains of good salt
1-2 T. honey, or honey plus 5 drops lemon Stevia
Blend well. Add a sprig of mint to each glass.

Options: add agave, raw sugar, instead of honey, add maple syrup, strawberries, raw, grated ginger, cherries, rhubarb

Word of the Day – dolor – pain

Tip of the Day – Laugh as much as possible. There is a kundalini yoga lesson which is to wake up and laugh for one whole minute. It’s funny!

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Pumpkin Breakfast Cakes

Someone special from Canada sent me a lovely donation. But there was no email to thank him! So I put out, here, a special thanks to P, from Canada, and to Ellen from Montana, and James from Ecuador, and all who donate to my blog. Every little bit counts. I appreciate you all so much.

Recipe of the Day – Pumpkin Breakfast Cakes

 1 c. mashed pumpkin
¼ c. coconut oil
¼ c. coconut syrup or sweetener of choice
1 c. oats
1 c. platano or other gluten-free flour
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
¼ c. flaxseed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
pinch vanilla powder or 1/2 tsp. vanilla extract
½ tsp. salt
2 T. flax in 6 T. water, or 2 eggs, beaten
options: shredded coconut, cacao nibs
  1. Preheat oven to 350 F. Line a baking sheet. OR line your dehydrator sheets with paper.
  2. In a large bowl combine both kinds of oats, flour, pumpkin seeds, ground flax, spices and salt. Add pumpkin puree, eggs/flax, oil and sweetener. Stir until fully combined.
  3. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cakes won’t spread while baking). Or put them in a muffin papers. Bake for about 15-20 minutes until edges are lightly browned. OR Dehydrate at 105 degrees F. for 4 hours or until desired texture and warmth.
  4. Let cookies cool on baking sheet before moving to an airtight storage container.

Word of the Day – donacion – donation

Tip of the Day – The Sunday market sells squash already all peeled and chopped up! The ladies are wonderful. So easy to make these wonderful cookies with them.

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James’ Three Bean Chili

Living alone, I better watch talking to myself! i heard myself this morning, “If you’re not gonna put your slippers on, then I will.”


Three Bean ChiliRecipe of the Day – 3 Bean Chili


1 c. Garbanzos

1/2 c. Lentils

1 pot water

1 chopped onion

3-4 cloves mashed garlic

1/2 c. New Mexico chili powder

1/4 c. Cumin

1 T. Salt

1 1/2 c. Black beans

2 ripe tomatoes

1 red pimento pepper

1 green pimento pepper

1 sm. White onion

1/2 c. Pearled barley

James’ Directions:

What’s  for dinner the day after hanging the feedbag? 3 bean vegan Chili. This will make about10 cups. Chili is like lasagne…it gets better the more it ages..Freeze some eat some.
Soak Garbanzos and Lentils in a bowl of hot water. Put to the side.
Bring a liter of water to a boil. Add onion chopped, garlic,  chili powder,  cumin,  sal and black beans. Boil the hell out of the black beans for 30 minutes. Turn off heat.
Boil Water to skin a couple ripe tomatoes. On the bottom of each tomatoes make an X about 2 inches. Each way. When Water boils drop tomatoes in and cover. Remove from heat. In about 15 minutes rip the skin off like an old bandage…should almost fall off. Put these tomatoes less any core in a bowl.
Roast a red and green pimento pepper. Blackened. Let cool for 30 minutes. Flake off skin, remove seeds and place in bowl with tomatoes. Take kitchen scissors and cut tomatoes and peppers to a texture like salsa. Chop up the white onion. Put in the bowl with tomatoes and pimentos peppers. Place to the side.
Reheat Black beans. Add Garbanzos and Lentils. Add the barley. Cover and simmer for 1/1/2 hour. Make sure you have enough water. Check frequently. Add water as needed. Do not let beans burn on the bottom.
After an 1 1/2 hours check to make sure beans are getting soft. Remove from heat and let the pot sit for 45 minutes. Stir as needed.
Reheat beans and barley chili mix. Add Tomatoes, Peppers and new onions. About 30 minutes. Be sure to keep from any burning to occur on the bottom. Add water but the consistency should be getting like chili. Remove from heat for 30 minutes. Taste and adjust spices as needed.
Take a hand blender and coarsely blend chili (in the pot).

Word of the Day – mi mismo – my self

Tip of the Day –Wine Suggestion: Sangria or a frozen margarita with frozen sangria..aka.Uncle Julio Swirl (adult slurpee)
Ole! Buen Provecho!

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