3rd Birthday Wrap-Up

Thanks so much to everyone who came out to celebrate our 3rd birthday with us! We had a record number of 1,200 people stop by to enjoy the occasion and we couldn’t be happier with the way things went! Please enjoy these photos from the event! We hope you will come to celebrate our 4th anniversary with us next year!

Photos by Drunken Pixel

Here’s a slideshow from the awesome Drunken Pixel photo booth:

You can see all the photos from the event on our Facebook page.

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Center for Living Peace Décor: Women, War & Peace Painting

We love our beautiful space! Each month, we highlight a particular aspect of the Center for Living Peace’s interior design.

This month we are focusing on our large canvas painting that hangs in our large classroom. It has a great story– the canvas was actually taped onto the floor while Pamela Donohoo, then artist-in-residence at Center for Unconventional Security Affairs,  performed with paint on her hands and feet.

The performance was part of the Living Peace Projects in tandem with the Living Peace Series event Women, War, and Peace in October 2011. Watch the performance below!

After the performance, participants of the Living Peace Projects were invited to put their handprint around the edge of the canvas. Then the canvas was stretched to fit a 9′ square frame and hung prominently in our large programming space. It’s a great reminder of the wonderful event!

Stop by to see it in its home, or look for more Center for Living Peace Décor blog posts for a virtual tour!

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Meatless Monday: Brownie Pumpkin Pie

Happy Monday!

We felt starting the week off with a healthy, delicious treat would help to keep our sweet teeth under control for the week. We read this fact which helped spark the idea. “In 2009, the first study measuring the type 2 diabetes rates of vegans was released. It was a cross-sectional study and found vegans to have the lowest rates of type 2 diabetes of any diet group. Vegans had a 68% lower risk of type 2 diabetes than did non-vegetarians” (Source).

Recipe and photo originally by ohsheglows.

Brownie Pumpkin Pie with a Crunchy Pecan Topping

Ingredients:

Pumpkin Brownie Layer

• 1 cup canned pumpkin
• 3/4 cup organic cane sugar
• 1/4 cup coconut oil, softened
• 3/4 cup all-purpose unbleached flour (other flours may work)
• 1.5 tsp vanilla extract
• 1 tbsp cornstarch (or arrowroot)
• 1/4 cup dutch processed cocoa powder
• 1/2 tsp kosher salt
• 1/2 tsp baking soda

Pumpkin Pie Layer

• 1 cup canned pumpkin
• 2 tbsp cornstarch (or arrowroot)
• 1 tsp vanilla extract
• 1/3 cup organic cane sugar
• 3 tbsp almond milk
• 2 tsp pumpkin pie spice (or 1 & 1/4 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)

Pecan Topping

• 1/4 cup earth balance
• 1/2 cup Sucanat (or brown sugar)
• 1/3 cup flour
• 3/4 cup pecans

Instructions:

• 1. Preheat oven to 350F and grease a pie pan.
• 2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.
• 3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (We used a lemon zester to grate the chocolate).
• 4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.
• 5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
• 6. Serves approx 8-12 slices. Serve with vegan ice cream if desired. We love coconut bliss vanilla.

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Joy In Service

“I slept and dreamt that life was joy. I awoke and saw that life was service. I acted and behold, service was joy.”

~ Rabindranath Tagore

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Meatless Monday: Glazed Butternut Squash with Sage & Toasted Pecans

Happy Monday!

As always, we bring you a tasty meatless recipe for your enjoyment. Eating even one meatless meal per week can help reduce your environmental footprint, and is healthy, too!

Recipe originally by Eat Yourself Skinny.

Glazed Butternut Squash with Sage & Toasted Pecans

Ingredients:

• 1 large butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
• 1/2 cup apple cider
• 1/4 cup water
• 1 Tbsp honey
• 2 tsp. sugar in the raw
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup chopped pecans, toasted
• 1 Tbsp fresh sage, chopped
• 1 tsp. fresh thyme

Directions:

1. In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, honey, sugar, salt and pepper.
2. Bring to just a boil, then cover and reduce heat allowing everything to simmer for about 25 minutes, stirring occasionally.
3. Uncover and cook an additional 5 minutes until liquid has thickened and the squash is tender.
4. Pour mixture into a large bowl and add chopped pecans, sage and thyme.
5. Mix together and serve immediately.
6. Enjoy!

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A Guide for Life From Gandhi

“Live as if you were to die tomorrow. Learn as if you were to live forever.”

-Mahatma Gandhi

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Meatless Monday: Kale and Cauliflower Tart

Happy Monday!

According to Planet Forward, producing 1 kilogram (2.2 pounds) of beef emits more carbon dioxide than going for a three-hour drive while leaving all the lights on at home. Cut out some meat from your diet this Monday and enjoy this recipe while being eco-friendly.

Recipe originally by The Wimpy Vegetarian.

Kale and Cauliflower Tart

CRUST

Ingredients:

• 10 ounces all-purpose flour
• 8 ounces unsalted butter, very cold, sliced into 1/4″ sections
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cayenne
• 1 1/2 ounces cheddar cheese, grated
• 1 tablespoon white wine vinegar
• 3 tablespoons ice water, or more for the dough to come together

Directions:

• Place the flour, salt, cayenne and cheddar cheese into the bowl of a food processor. Pulse a few times to distribute all the ingredients into the flour.
• Add the butter all at once and pulse about 10 times until the butter is the size of small peas. Add the vinegar and 2 tablespoons of water and pulse a few times. Test the dough by pinching it. If it sticks together well when pinched, you’ve added enough water. If not, add additional water. For me in making this crust, it took three tablespoons, but sometimes it’s taken four.
• Dump the dough mixture, including loose flour, onto a work area. Fraisage, or smear the dough with the palm of one hand. Do this three times. This helps to create the layers of a buttery crust. See photos and a more detailed explanation in my post on making a fool-proof crust, also found in my Pantry Section of the this blog.
• Form into two disks of equal size (this crust recipe is enough for two tarts or pies). Wrap in wax paper or plastic, and chill in the refrigerator for 30 minutes.
• Roll out to 1/8″ thickness between two pieces of wax paper. Place in a tart shell or pie plate. Chill until you’re ready to bake.

Tart Filling

Ingredients:

• 1 cauliflower, with florets separated
• 3 tablespoon olive oil, separated
• sprinkling of salt, pepper and ground cayenne
• 1 1/2 red onions, peeled, quartered, thinly sliced
• 2 tablespoons unsalted butter
• 3 tomatoes
• 4 cups, packed, sliced kale with the central stem removed
• 2 tablespoons orange juice, roughly 1/2 orange
• 1/4 cup cheddar cheese

Directions:

• Preheat the oven to 400° F. Toss the cauliflower florets in 1 tablespoon olive oil and lightly sprinkle with salt, pepper,  and cayenne. Lay on a baking sheet lined with parchment paper, and roast until tender (15-20 minutes). Remove from the oven and reduce heat to 375° F.
• Slice tomatoes in thick slices, horizontally. Toss in 1 tablespoon olive oil, and lightly season with salt and pepper. Place on the baking sheet with a new piece of parchment paper and roast until slightly dried and puckered, about 20 minutes.  Set aside.
• Add the final tablespoon to a heavy sauté pan with the butter over medium heat. Add the red onions and sauté until very limp. Reduce the heat to medium-low and continue to cook until caramelized, stirring periodically. This will take around 40 minutes, and is well worth the extra time to do. Remove onions and set aside. Keep the sauté pan over medium-low heat.
• Add the orange juice to the sauté pan, and scrape up the bits of caramelized onion. Add the kale, and a light sprinkling of cayenne, salt and pepper. When the kale becomes limp, add the onions and cauliflower; toss to combine.
• Keep the oven at 375° F. Remove the unbaked shell from the refrigerator, and place it on a baking sheet. Fill the shell with the kale mixture. Sprinkle a little cheddar cheese on top. Arrange the tomatoes on top of the cheese, and sprinkle the remaining cheese over the top.
• Bake for 30 minutes, or until the crust is a golden brown and the cheese is melted. Serve warm.

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Meatless Monday: Roasted Figs and Honey

Searching for a light and meatless snack? Look no further. Here’s this Monday’s delicious meatless recipe.

Roasted Figs and Honey

Ingredients:

• Fresh figs with stems
• 2 tablespoons fresh, flavorless cooking oil
• Fresh roasted hazelnuts (and/or pistachios and walnuts—see bullet point above), roughly chopped (allow 1 teaspoon per fig)
• Chèvre, Gorgonzola or mascarpone (optional, 1 tablespoon per fig)
• Varietal honey

Directions:

1. Preheat oven to 350°F. Clean and pat dry figs, retaining stems.
2. Toss figs with oil place upright in a baking dish or on a baking sheet with a lip. Roast for 12 minutes.
3. Allow to cool and quarter as shown in photo. You can cook the figs a day in advance, but bring to room temperature before serving.
4. Using a melon baller, fill the center of each fig with a scoop of cheese; or, serve cheese separately.
5. Plate by creating a small pool of honey; place the fix on top of it. Drizzle a very small amount of honey on top of the fig. Scatter nuts around the fig.

Recipe originally posted by The Nibble.

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Peace Grl Out!

Letter Writing in the Age of Technology

Hannah Brencher, founder of a global initiative, The World Needs More Love Letters, shares how the art of writing letters can help someone who might be suffering from depression or loneliness. Writing letters to her mother was a way of finding solace in Hannah’s own time of hardship and depression. When she moved to New York City, she began tucking letters for strangers – just like the kinds that her mother used to write to her – all over the city in cafes, libraries, and even the U.N. She began blogging about her letters and soon received responses from readers, some of whom were going through rough times, requesting that she write them letters as well. This was the beginning of her organization, The World Needs More Love Letters.

“These are the kinds of stories that convinced me that letter-writing will never again need to flip back her hair and talk about efficiency, because she is an art form now, all the parts of her, the signing, the scripting, the mailing, the doodles in the margins.”

Be inspired by this video and take the time to write a letter to a loved one today!

Good Happens.

Peace Grl Out!

Center for Living Peace Décor: Balinese Swing

Every month we’ll be giving you some insight on the inspiration behind our various art pieces and artifacts. Here’s a closer look at our Balinese swing!

Balinese Swing

One can experience simple contemplative relaxation on our Balinese swing to connect with others and to their inner child. This swing comes from Bali, Indonesia. It is said that swings such as these are passed down by generations, more specifically for newly wed couples in order to symbolize their everlasting unity and bond to each other in their lifetimes. You are welcome to have a swing with someone special!

Good Happens.

Peace Grl Out!