Avocado Salad

2 teaspoons fresh basil 1/2 teaspoon sea salt 2 tablespoons extra virgin olive oil 1 tablespoon freshly squeezed lemon juice 1 cup cooked garbanzo beans (cooked well and rinced) 2 ripe avocados, chopped in squares 1/4 cup minced chives or green onion 1 ripe mango Smash the basil and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice. Toss the garbanzo beans with 2 tablespoons of the basil oil mix, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into squares along with the mango and mix everything together. Drizzle with a bit more of the oil, and sprinkle on the chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy! Serves...

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Steamed Beets with Fresh Herbs

(Makes 3-4 serving as a side or snack) 3-4 medium/small beets sliced and steamed 2 tbsp diced onions/shallots ½ cup chopped fine herbs (parsley, cilantro, basil) 2 tbsp cold pressed olive oil 2 tbsp lemon or apple cider vinegar or balsamic vinegar Directions: In a pot steam beats for aprox. 15mins or until cooked, then remove from pot into bowl. Cool for 10 minutes and add the rest of the ingredients and serve as a snack or as a side.   Why beets:  In traditional Chinese medicines, beets are considered cool and sweet and are used to treat anemia, heart weakness, irritability, restlessness, constipation, herpes, and to detoxify the liver. Beetroots have been used as treatments for fevers and constipation in the old European times and especially used to treat digestive and blood illnesses. Nutritionally, beets are a great source of folate, potassium, manganese and other powerful nutrient compounds that help protect against heart disease and birth defects. Additionally, the pigment that gives beets their deep red color, called betacyanin, is a potent cancer-fighting agent. Several studies indicate that beets are especially effective at protecting against colon cancer. Because beetroots are very rich in the B vitamin folate, which is critical for normal tissue growth, they are especially important to eat during...

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Mexican Bean and Veggie Stew

(inspired by: el Mercado municipial de San Jose del Cabo) 2.5 soaked and rinsed black-eyed peas 4 garlic cloves crushed 1 onion diced fine 2 small potatoes diced 2 small yams diced 2 carrots diced 1 zucchini small diced 3 roma tomatoes diced 1/2 tsp. turmeric 1 tsp. salt or to taste 1/2 tsp. pepper to taste 1/4 tsp. cayenne or to taste 2 tablespoon apple cider vinegar 1 tablespoon of honey 1 veggie cube bullion (optional) 3 table spoons of coconut oil or grape seed oil Handful chopped cilantro, basil, and pinch of mint (fresh as garnish). Optional: dollop of yogurt or grated cheese or avocado (As garnish) Directions: 2 cups dry beans, soak beans 8-12 hours and rinse after.  I drain and rinse twice to reduce digestive gas, cook beans – 40 min- 1 hour until thoroughly cooked.  (You should have extra beans cooked if doing from scratch. Put aside several cups of beans for fresh bean salads) In a large frying pan or pot, Sauté on med- low oil, garlic and onions until caramelized. Then add spices meanwhile stirring. Immediately add rest of veggies and sauté and then put lid to stew for 20-25 minutes on med-low (until cooked). Occasionally stirring. Add sautéed mixture to the 2.5 cups of beans already cooked in large soup pot.  Optionally, adding veggie bouillon if needing more flavors. Let simmer for 25-30 minutes.  Then let it sit and cool for 10 min and then ready to eat. Beans: Are high in fiber and protein. They are rich in sources of potassium, calcium, iron, and sever B-vitamins. Sprouting them makes them an excellent source of vit. C and enzymes. Protein from beans can help regulate sugar, water and other aspects of metabolism, as well as promote balanced sexual...

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