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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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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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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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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Blue Granola

Lately my walking meditations, or blessings, or emptiness, if you will, are so profound while I’m walking. And watering, Better than anything one could ask for.                                            Thich Nhat Han, my favorite author on walking meditation, says, as a boy, he would meditate while eating a cookie and petting his dog with his toe. I love that.

Recipe of the Day – Blue Granola

3 c. oats

1 c. blue corn flour

1 banana, sliced

1/4 c. coconut oil

1/4 c. coconut sugar or other sweetener

1 pinch vanilla powder or 1 tsp. vanilla extract

1/4 tsp. cinnamon

1/4 c. berries

1/4 c. chocolate pieces

1/8 tsp. salt

Directions: Mix all together with a spoon and pour onto oiled baking sheet. Bake at 350 degrees for 15-20 minutes until desired crispness, or dehydrate at 105 degree for 4-24 hours, as you like it. Flip granola half-way throught cooking.

Word of the Day – caminando – walking

Tip of the Day – I like it chewy, with coconut milk or tea on top! Add shredded  coconut or raisins, if you like!

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Chayote Apple Side Dish

I was watering under a huge ornamental tree, where the birds eat the berries, when I noticed a vegetable on the ground. What? A chayote squash! i looked up, and not only had the chayote vine grown up and amidst the ornamental, but the maracuya – passionfruit, as well! It looks like a strangehealthy hybrid tree growing tiny berries, passionfruits and squash!

Recipe of the Day – Chayote Apple

1 T. coconut or olive oil

1 clove garlic, minced

1 chayote squash, cut into 1/2-inch strips

1 green apple, chopped thin

1/2 tsp salt

pinch ground black pepper to taste

1/2 tsp. coconut or other sugar

1/4 tsp. red pepper flakes

1 T. apple cider or coconut vinegar

Directions:

Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, apple, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
Add vinegar and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

Word of the Day – sopresa – surprise

Tip of the Day – Chayote is a strange, watery squash. Only use one clove of garlic, no more,

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