We realized we weren't eating enough raw greens. I have been experimenting quite a bit on making things with lentils and beans. I haven't really stopped. But I realize I need to incorporate some more raw veggies and fruits into my diet. It's not always easy here in the hills of Acapulco. I can go down the hill to the supermarket but it is not always convenient.

I did go the other day, got some greens made a salad. But I wasn't going to forget about my legumes experiments, so I made a sausage. I wish I had had more spices to make it like chorizo. This is probably the most popular sausage here.

So I made it out of navy beans and lentils. I always moisten the mixture with ground carrots, beets and sometimes potatoes or zucchini. This time I only used carrots and a small piece of beet for color.

Sausages

1 cup navy beans soaked overnight
1/cup lentils ground dry or lentil flour( chick pea flour would be great)
1 small ground carrot
1 sliver of ground beet ( about a teaspoon full for color if desired)
1 teaspoon ground flax
1teaspoon salt or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika and/ or a pinch of cayenne

Reserve some ground lentils to help rolled this mixture into sausages. I used regular flour because I forgot to reserve some lentil flour.

Combine all ingredients in a food processor adding water if needed to make a workable dough like consistency. Shape into small cigars and put in a pan, to brown or deep fry. I would use an oven if I had one to bake for about fifteen minutes or so.

Salsa

4 Roma tomatoes
1 clove garlic
salt to taste
juice of a lime
1/2 jalapeno pepper ( or what ever amount you like of spice. Perhaps none)
A few sprigs of cilantro minced
1/8 cup finely diced onion

I kept this raw but if you like a thicker salsa you could boil this down and/ or add a little cornstarch. About 1/4 teaspoon.

*A little tip for mixing cornstarch is to mix it with slightly warm water rather than cold. It will be smoother.