Mary Ann’s Favorite Side, Quinoa with Apple and Hazelnut Ingredients: 1 cup cooked quinoa (red quinoa is pretty) 1 tablespoon of olive oil 1 small onion, finely diced 2 stalks of celery, finely diced 1 cup hazelnuts, toasted, de-skinned and chopped 1 bunch (about 5 to 6) green onions, chopped (green parts only) 1/2 cup dried cranberries, chopped 1 bunch flat leaf parsley, thoroughly rinsed and chopped 1 gala apple (really, any kind of apple will do), core removed and chopped 1 large lemon, juiced Generous drizzle of any kind of oil (I like hazelnut) Fine sea salt and freshly ground black pepper to taste Directions: 1. Saute onion and celery in olive oil until translucent. Set aside 2. Toast hazelnuts at 325 for 15 minutes, until you hear skin crackling off. Let cool and deskin, then chop. 3. Combine all ingredients…..sprinkle with nut oil….VOILA! Serves 4
Joy’s No Fail Pumpkin Recipe, courtesy of Grandma Alice
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin
1 qt vanilla ice cream (softened)
1 graham cracker pie crust
Whipped cream, if desired
1. Mix sugar and spices, add pumpkin, add ice cream.
2. Mix thoroughly.
3. Pour into crust.
5. Top with whipped cream, if desired.
You can easily make 4x this recipe (which fills 6 crusts) – just be sure to mix the spices together first, then be sure the spices get mixed throughout the pumpkin and ice cream.
Joan Nathan’s classic latke recipe.
1 medium yellow onion
3 large yukon gold potatoes (about 2 1⁄2 lbs.), peeled
Kosher salt, to taste
6 tbsp. finely chopped chives
3 tbsp. plain matzo meal
2 large eggs, lightly beaten
Freshly ground white pepper, to taste
Canola oil for frying
Sour cream or applesauce
1. Working over a bowl, grate some of the onion, followed by some of the potatoes, on the large-hole side of a box grater. Repeat until all the vegetables are used up.
2. Sprinkle mixture with salt and transfer it to a sieve set over a bowl. Squeeze out as much liquid as possible from mixture, allowing it to collect in bottom of bowl. Transfer mixture to another bowl and cover surface with plastic wrap; set aside. Set reserved potato liquid aside to let the milky white starch settle. Pour off liquid from starch. Transfer starch to mixture along with the chives, matzo, eggs, and salt and pepper. Gently mix.
3. Pour enough oil into a skillet that it reaches a depth of 1⁄4″; heat over medium-high heat. Working in small batches, form mixture into balls, using about 1⁄4 cup of the mixture for each, and place them in the oil. Flatten each ball gently with a spatula to form 3″–4″ pancakes. Fry, turning once, until golden brown, crisp, and cooked through, about 8 minutes. Transfer the pancakes to a paper towel–lined plate to drain. Serve the potato pancakes with sour cream or applesauce
Cranberry sauce with port wine and dried figs! Amazing!
1) 1 2/3 cups ruby Port
2) 1/4 cup balsamic vinegar
3) 1/4 cup (packed) golden brown sugar
4) 8 dried black Mission figs, stemmed, chopped
5) 1 6-inch-long sprig fresh rosemary
6) 1/4 teaspoon ground black pepper
7) 1 12-ounce bag fresh cranberries
8) 3/4 cup sugar
1. Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary.
2. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
Citrus Kale Salad
1 bunch kale
1 whole avocado, peeled and cubed
1/4 cup extra virgin olive oil
1-2 juicing oranges (juiced)
1 tablespoon maple syrup
1 tablespoon ginger juice (fresh or I use Ginger People brand)
Salt and pepper to taste
Grated ginger and grated orange rind
1. In a large bowl, combine the kale (stems trimmed and leaves torn up) with avocado.
2. In a small bowl add olive oil, orange juice and, maple syrup, ginger juice and salt and pepper to taste. You might want to mess around with adding more of any of the flavor enhancers here (orange or ginger).
3. Add the dressing to the greens and make a mess (meaning get your hands dirty and play with your food) by mixing all together.
4. Top with sunflower seeds, dried cherries and grated ginger/orange rinds for a kick.
5. Let sit out for 1 hour or more, and watch how the greens go from crisp to chewable and easier to digest.
If I had to guess, you’ll want to eat it all yourself and in one sitting. It takes all my efforts to leave some for the next day. Oh, and while the salad is softening and flavors are mingling, take some time to meditate or practice some yoga. Just an idea. I’m all for multi-tasking.
Make it more awesome…
Try different nuts; hazelnuts are a favorite of mine. I toast them for 7 minutes then add for a flavor punch.
You don’t need to use dry fruits, but dried Turkish apricots diced up would go nicely here. Also, try dried blueberries or fresh figs! Endless possibilities.
Don’t like orange flavor? You can alternatively use lemon juice.
For the chia pudding:
2 tablespoons chia seeds (black variety is nutritionally superior)
3/4 cup almond milk
For the Apple Pie Bit:
1 green apple (I think I’ll use 1.5 apples next time)
1/2 cup walnuts (or other nut)
4-5 dried medjool dates (pit removed)
1 teaspoon apple pie spice (make your own: 4 teaspoons ground cinnamon, 2 teaspoons ground nutmeg + 1 teaspoon ground cardamom-yields 2 tablespoons).
1. Make the pudding by combining the chia seeds and almond milk. Place in a mason jar or other cute container you can seal. Refrigerate while you make the pie mix.
1 1/2 ounces Hangar One Kaffir vodka
1 ounce St. Germain
1 tablespoon muddled, pickled jalapeño
3/4 ounce fresh lime juice
4 basil leaves
In a cocktail shaker, muddle the jalapenos and basil leaves with the lime juice. Add ice, the vodka and St. Germain and shake well. Strain into an ice-filled rocks glass and enjoy.
Butternut Squash Soup
1 large butternut squash peeled, seeded, cut into chunks
3 large carrots, peeled, cut into chunks
1 quart veg stock plus 2 cups water
1 onion, chopped
2 – 3 large cloves garlic, roughly chopped
5 tablespoons of extra virgin olive oil
Half inch piece of fresh ginger, roughly chopped
Bragg’s Liquid Aminos (or tamari)
Salt and pepper to taste
1. In a large soup pot, heat olive oil and sautée the onions till soft and translucent. Add garlic and ginger and sautée for a few minutes being careful not to burn garlic. Add carrot chunks and squash chunks and pour in the stock plus the water until everything is well covered.
2. Sprinkle in about a teaspoon of turmeric, 3-4 tablespoons of Bragg’s/tamari, and some salt and pepper, and give a stir. Put lid on pot and bring to a boil, then simmer on med-low flame till squash and carrots are soft, about 20 minutes, stirring occasionally. When squash and carrots are very soft, transfer soup to a powerful blender and blend until smooth.
3. Return blended soup to pot, and check seasoning. If needed, add more Bragg’s, salt/pepper, turmeric to taste. Keep warm on low flame, stirring occasionally until ready to serve. Garnish bowl with a drizzle of olive oil when serving. This makes enough soup for about 6 large bowls.
Freezes well, and is hearty enough to be a meal by itself with some fresh crusty bread.
Everyone plays a role at our family gatherings, but I’d be fibbing if I said I cook! My role is Master of Ceremonies. I help start off and facilitate certain little traditions we have. For one, we go around the room and everyone shares what he/she is grateful for. Then we do an affirmation all around, with each guest saying something nice about someone else at the table. We all know “why” we come together at Thanksgiving, but sharing it out loud makes it a much deeper experience as a family.
Wishing you all love and fullness this holiday!
Special Guest Talk by Roger Elkrief
Non-duality and Freedom in Everyday Life
Nov 16 at 1PM
If you have ever had a sense or experience of “something” deeper and more meaningful that lies beyond the everyday you, yet that is you in some way, you have had a taste of Advaita Vedanta or, Non-duality. Advaita Vedanta is a school of Hindu philosophy that gives a unifying interpretation of the whole of the Upanishads, the Bhagavad Gita and the Brahma Sutras.
“Advaita” (Sanskrit: not-two) refers to the identity of the true Self, Atman, and the highest Reality, Brahman, which are both pure consciousness. Followers seek liberation/release by acquiring vidyā (knowledge) of the identity of Atman and Brahman. Attaining this liberation takes preparation and training under the guidance of a guru.
Liberation occurs with the discovery of one’s natural state – the state in which unity, peace, and a deep sense of connection with “something” beyond our everyday existence underlies the uniqueness that is one’s life.
In this special, introductory talk, Roger will share the ancient wisdom of navigating the quest for truth and meaning in life. Since retiring from a successful business career, Roger Elkrief has been counseling Hastings locals to actualize freedom in their everyday lives for over 15 years.
Cost: $20 Online registration available through mindbodyonline.
Yoga and Summer
You are not a drop in the ocean, you are the mighty ocean in a drop. Rumi
Styles for Women &
A short bibliography of writings on the benefits of meditation. Feel assured, you’re doing something great for your physical and mental health when you practice yoga or meditation.
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