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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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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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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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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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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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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Spanish Vinegar Dressing

Oh my gosh, Tiko did a great job the other morning. I came home from market with 12 lbs. of meat and my other goodies in my arms. My neighbor and friend, C, pointed out that the  bulls, about 8 of them, were in my yard. I must not have secured the gate properly! “Do you want help?” C shouted! “No, Tiko and I can do it, thanks!” One bull was shaking a big banana tree mightily, and another tree was already crushed. I threw my bags and purse down, and grabbed two long branches to swing with my call, “Vaca” I say with a loud growl as I shout at them like their owner does. Tiko, without even touching the meat on the ground, ever, barked and nipped at their heels. Those great grey, looking-like Brahma bulls would turn around in anger, stamping their feet at him, like they’re about to charge. IWould be dead in a second if they wanted to. Not Tiko, he’s too fast. But me, yes, He would jump back and circle, never letting himself be kicked or bullied until they were all out the gate.Boy, they did not want to go, with all these banana trees bearing fruit and the lush grass. C, my good friend, stayed until all was clear. 

Recipe of the Day – Spanish Vinegar Dressing

Ingredients:

1 clove garlic

large slice cucumber

slice onion

1 T. parsley

2 T. taragon leaves

2 c. apple cider vinegar.

Directions:

Put all into 2 c. apple cider vinegar. Put in to a bottle and let stand several days, strain and keep for salads and dressings.

Word of the Day – bulls, cows – toros, vacas

Tip of the Day – You have to be confident and in charge here to take care of the bulls and cows. The Eucadorians take a somber approach, as well.

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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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Doggy Trail Mix

Well, it’s a sad day. Tiko grew out of his backpack. I tried the backpack on as a fanny pack for myself, and it’s too big. That means Tiko’s girth is officially bigger than mine. Good.

Recipe of the Day – Doggy Trail Mix

Ingredients:

Rice

Pieces of meat
Potatoes
Vegetables (with no garlic or onions)
Fruit (no grapes or raisins)

Directions :Cut ingredients into ½ inch thick pieces
Coat  lightly with oil,
Place in a food dehydrator or into a 200 degree preheated oven until dried.

Word of the Day –sendero – trail

Tip of the Day – Mix any leftovers from your refrigerator to make a flavorful trail mix, which you can pack for a hike or treat.

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Barley Sweet Potato Soup

A cool, grey misty day. No need to water. Quiet on the land. Wilson’s here and after he fixes two-out-of-three IPAD cords, sharpens my machetes, hooks up the washer for hot water,mand fixes a broken hose where water is shooting out, he goes to get stuff on my grocery list while he’s in town getting materials, I don’t have to teach yoga, chi, do reiki or massage. No one needs me, not even the land and it feels wonderful.  Now that’s what I call, a day to myself.

Recipe of the Day – Barley Sweet Potato Soup

Ingredients:
2 quarts vegetable broth or water

1 c.  uncooked barley

2 large carrots, chopped

2 stalks celery, chopped

1 c. diced tomatoes with juice

1 zucchini, chopped

1 c. cooked garbanzo beans

1 onion, chopped

1 clove garlic, minced

1 tsp. curry powder

1 tsp.  salt

1/2 tsp. cayenne

1 tsp. dried parsley

1 tsp. paprika

Directions: Saute the onion, celery and garlic in coconut oil, in the bottom of a large pot,
Pour in the vegetable broth. Add the barley, carrots, celery, tomatoes, zucchini and garbanzo beans.. Season with salt, pepper, parsley, curry powder, paprika. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired.

Word of the Day – mangera – hose

Tip of the Day – Some days uyou just gotta let others do things for you and rest. Heal.

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