Discover Your Strength

“If you feel lost, disappointed, hesitant, or weak, return to yourself, to who you are, here and now and when you get there, you will discover yourself, like a lotus flower in full bloom, even in a muddy pond, beautiful and strong.”

- Masaru Emoto, The Secret Life Of Water 

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Compliment Someone You Care About!

Some of us don’t often make it a practice to tell our loved ones how we really feel about them. This video by SoulPancake is an inspiring reminder of how a few thoughtful words of praise and appreciation can make an impact on someone’s day.

You can do good simply by reminding someone why you appreciate them! Check out more creative and inspirational videos on SoulPancake’s website.

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Live Peace with Light It Up Blue

This April 2nd is Light It Up Blue, a world-wide initiative that starts off Autism Awareness Month and helps raise awareness about autism. On this day, numerous landmarks, venues, buildings, homes and communities take part in this initiative and replace their regular lightbulbs with blue LED ones.

Watch the following video to learn more about Light It Up Blue, what others have done in support of the initiative, and how you can get involved in raising autism awareness!

Looking for a way to participate locally? The children’s museum Pretend City offers Family Autism Events monthly.

Get involved nationally by checking out the Tools & Resources at Light It Up Blue!

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Meatless Monday: Persian Herb Frittata (Kuku Sabzi)

Happy Monday!

According to Meatless Monday, “Hundreds of studies suggest that diets high in fruits and vegetables may reduce cancer risk.” On that note, here’s a Persian recipe full of healthy vegetables and fruit.

Recipe and Photo by theKitchn.

Persian Herb Frittata (Kuku Sabzi)

Ingredients: 

• 6 large eggs, beaten
• 1 clove garlic, crushed
• 1 tablespoon flour
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 cup chopped chives or green onions
• 1 cup chopped cilantro
• 1 cup chopped dill
• 1 cup chopped parsley
• 2 tablespoons chopped walnuts (optional)
• 2 tablespoons dried barberries, currants, or cranberries (optional)
• 2 tablespoons clarified butter/ghee, butter, or vegetable oil
• Plain yogurt, to serve (optional)

Directions:

1. Preheat oven to 400°F.
2. Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper.
3. Whisk in the herbs, walnuts (if using), and dried fruit (if using).
4. Heat the butter or oil in a 10-12″ skillet over moderate heat.
5. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly.
6. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
7. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.
8. Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.

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Meatless Monday: Baked Eggs in Tomato Cups

Happy Monday!

Why not start your day with something healthy and delicious? Here’s a breakfast recipe that puts a flavorful and creative twist on scrambled eggs.

Recipe and Photo by Eat Yourself Skinny.

Baked Eggs in Tomato Cups

Ingredients:

• 4 large tomatoes
• Salt and ground pepper, to taste
• 1/2 cup fresh or frozen corn kernels
• 4 large eggs
• 2 tsp. snipped fresh chives
• 1/4 cup grated Parmesan cheese

 Directions:

1. Preheat oven to 350 degrees F.
2. Line a 9-inch baking dish with parchment paper or coat dish with cooking spray.
3. Using a serrated knife, cut off the tops of the tomatoes, about a 1/2 inch, and reserve them for your presentation.
4. With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomato.
5. Place tomatoes in your dish and season with salt and pepper.
6. Divide corn among tomatoes.
7. In a medium bowl, whisk together eggs and chives and season with salt and pepper.
8. Divide egg mixture among tomatoes and top with cheese.
9. Bake until egg mixture is set, about 45 to 50 minutes.
10. Serve with tomato tops and enjoy!

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Meatless Monday in Honor of Chef Jeff: Roasted Beet Salad with Oranges, Pecans & Scallions

Happy Monday! We are excited to say that another one of our monthly Chef Jeff classes is happening this Saturday, February 9. Join Chef Jeff and other aspiring, young chefs for Junior Chef Workshop (Ages 8-18)!

In honor of the upcoming Chef Jeff class, this Monday we bring you a vegetarian recipe for Roasted Beet Salad with Oranges, Pecans & Scallions.

Recipe courtesy of Chef Jeff!

Roasted Beet Salad with Oranges, Pecans and Scallions

Ingredients:

• 2 lbs. mixed beets (red, yellow, Chioggia/striped)
• 3 oranges such as Valencia
• Bunch of scallions
• ½ cup pecans, chopped roughly
• 1    Tablespoon minced ginger
• 1    large clove of garlic, minced
• 3 Tablespoons maple syrup
• ¼ Cup Balsamic or Sherry vinegar
• ¼ cup olive oil

Directions:

1. Preheat the oven to 400ºF. If possible use a combination of beets (red, yellow, Chioggia/striped)
2. Remove their tops, leaving about ½ of the stems, wash and put into a baking dish (lined with aluminum foil for easier clean up) with a splash of water.
3. Cover tightly with foil and bake for 45 minutes to an hour until they can easily be pierced with a fork.
4. Uncover and allow to cool.
5. Cut the tops and tails off the beets and peel them.
6. Cut them into quarters then crosswise.
7. Sprinkle with salt and pepper.
8. In a frying pan heat a tablespoon of olive oil and add the pecans and the diced beets and cook stirring often until the beets start to brown and the nuts are fragrant.
9. Add the ginger and garlic; cook 1 minute.
10. Remove from the heat and add vinegar, maple syrup and the remaining olive oil to the pan and stir to combine.
11. Peel and dice the oranges.
12. Wash and chop the scallions using up to the pale green part.
13. Add the oranges and scallions to beet mixture.
14. Serve cool or at room temperature.

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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: Herbed Goat-Cheese Souffle

Happy Monday!

Did you know that if the global population shifts to a low meat diet, around 15 million square kilometers of farmland would be freed? Help reduce your meat intake by choosing alternative meals like this delicious souffle at least once a week.

Recipe and photo originally by The Wimpy Vegetarian.

Herbed Goat-Cheese Souffle

Ingredients:

• 1/2 teaspoon dried lavender
• zest from 1/2 medium lemon
• 3 tablespoons finely grated Parmesan cheese, divided, plus more for sprinkling on the ramekins
• pinch salt
• 2 twists of freshly ground black pepper
• 3 ounces fresh soft goat cheese, or chevre
• 1 ounce ricotta cheese
• 1 tablespoon fresh thyme leaves
• 1 tablespoon honey (I used orange blossom honey)
• 3 eggs, separated
• 1/4 cup low-fat milk
• 2 teaspoons all-purpose flour
• butter for the ramekins

Directions:

• Preheat the oven to 375 degrees F. Prep the ramekins by smearing them with butter and sprinkling grated Parmesan cheese on the bottoms and around the sides. Set aside.
• Rub the dried lavender between your fingers to reduce as much as half of the buds to a powder. Combine this with the lemon zest, 1 tablespoon of Parmesan, salt and pepper in a small bowl. Set aside.
• In a medium bowl, combine the goat cheese, ricotta, 2 tablespoons of Parmesan cheese, thyme, honey, egg yolks, milk and flour together. Stir well to completely combine.
• In a small bowl, whip the egg whites just to a firm peak. Be careful not to get them too firm, or they’ll be difficult to fold into the cheese-yolk mixture. Fold the beaten egg whites into the the cheese-yolk mixture in thirds using a large spatula. It’s fine to have lumps of egg whites in the mixture – it will not be smooth. If it is, then the egg whites will be considered over-folded and not give much rise to the dish.
• Place the ramekins in a baking dish and fill the dish with hot water one-half the way up the sides of the ramekins. Carefully spoon the cheese-egg mixture into the ramekins, filling them 2/3 full.
• With a paper or cloth towel, clean the sides and rims of the ramekins down to the level of the liquid. This allows the cheese-egg mixture to rise without impediment.
• Bake for 20 minutes, or until browned on top and springy – firm to the touch. Remove and allow to cool in the ramekins for 15 minutes. The souffles will collapse and start to pull away from the sides of the ramekins. Run a knife around their edges and turn the ramekin upside down. The souffle should slide right out.
• Serve warm with a small salad.

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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!