Monday, March 31, 2008

Marinating In Life’s Kitchen

Yesterday I co- facilitated a workshop with my dear friends Martin, Deborah, Ricardo, Cathy and Aileen. It was an awesome experience and as promised here are the recipes from the food we prepared. Thank you all who attended and big love to my co facilitators. You have been inspiring teachers and wonderful friends!

Holy Wholy Guacamole

6 very ripe avocados

1 red onion, minced

1-2 jalapeno peppers, stems and seeds removed, minced

1/2 ripe tomato, seeds and pulp removed, chopped

3 cloves garlic, minced

2 tablespoons cilantro leaves, finely chopped

3 tablespoons of fresh lime

3 tablespoons fresh lemon juice

1/2-teaspoon kosher salt

A dash of freshly grated black pepper

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl Using a fork, mash the avocado. Add the chopped onion, cilantro, lime, lemon, tomatoes, salt and pepper and mash some more. Jalapeno peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Don’t forget to add a couple of pits to prevent from turning brown

Vegetable Chili
This is a basic roadmap. You can add or delete any veggies. So warm and cozy, like a hearty chili should be.

! /2 cup olive oil
4 small red onions, roughly chopped
8 cloves of garlic
2 green bell pepper, roughly chopped
2 yellow bell pepper, roughly chopped
6 carrots cut lengthwise then sliced
3 bunches broccoli, roughly chopped
3 zucchini cut lengthwise then sliced
3 yellow squash, cut lengthwise then sliced
3 carrots cut lengthwise then sliced
2 cans (35 ounces) Italian style stewed tomatoes
3 pounds fresh ripe Plum tomatoes cut in 1- inch cubes
4-6 tablespoons chili powder (to taste)
2 tablespoons ground cumin
2 tablespoons dried thyme
2 tablespoons Italian Spices
(Or any combo of basil, oregano, sage, etc.)
2 teaspoons fresh ground pepper
1-teaspoon salt
2 cans dark red kidney beans, drained
2 cans garbanzo beans, drained
2 cups tomato sauce

Heat olive oil in really large pot. Add onion, garlic, peppers, carrots and broccoli. Sauté for 10 minutes. Add all tomatoes and beans. Sauté for 5 more minutes. Add all spices and sauté for a few more minutes. Add the marinara sauce and 1 cup of water. Cook covered, stirring frequently for 1 hour. Serve with lots of shredded cheddar cheese chopped scallions and homemade corn bread.

Aileen Sanders Awesome Quinoa Salad

2 cups quinoa
4 cups vegetable broth
2 large tomatoes, chopped
1 large bunch chives, chopped
1/2 cup young mung bean sprouts
1/2 cup raw pine nuts

1/3 cup olive oil or walnut oil
1 yellow lime or meyer lemon juiced
2 cloves garlic pressed or minced
pinch sea salt

Bring quinoa and vegetable broth to a boil. Cover, reduce heat to simmer for 10 to 15 minutes. While quinoa is cooking, chop tomatoes and chives. Mix dressing.
Remove quinoa from heat. Allow to cool. Fluff quinoa and add vegetables and pine nuts. Gently mix dressing into quinoa mixture. Serve cold or warm. Serves 6.

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