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Get Wise Wednesday: Stop Worrying

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Time spent on worrying becomes time wasted, which could have been used on enjoying life.

What do you think about this quote? Do you feel like the words are truthful and apply to your life?

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Meatless Monday: St. Louis Toasted Ravioli

This St. Louis style of preparing ravioli is absolutely meatless and delicious!

Follow the original recipe at AllRecipes.com!

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Ingredients:

  1. 2 tablespoons whole milk
  2. 1 egg
  3. 3/4 cup Italian seasoned bread crumbs
  4. 1/2 teaspoon salt (optional)
  5. 1/2 (25 ounce) package frozen cheese
  6. ravioli, thawed
  7. 3 cups vegetable oil for frying
  8. 1 tablespoon grated Parmesan cheese
  9. 1 (16 ounce) jar spaghetti sauce

Directions:

  1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

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Get Wise Wednesday: One Step Forward

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We hope this quote helps you overcome your fear and take that first step!

What decisions will you make that will affect your life in a positive way?

 

 

Meatless Monday: Butternut Squash, Courgette, and Chickpea Hash

Happy Meatless Monday!  Today we are sharing a recipe that will be sure to make your mouth water!  Not only does it photograph well, but it will be impossible to resist running home and cooking after reading the ingredients. Just follow the four easy steps and in 45 minutes you will have a deliciously filling meal for two!

You can see the original the recipe Nomsies Kitchen!

Butternut Squash, Courgette, and Chickpea Hash

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Ingredients

400gm (half of a medium butternut squash) Butternut Squash

3 Courgettes (cut into small cubes)

1 can chickpeas (400gm)

400ml Pasta Sauce

½ Onion (diced)

3 cloves Garlic (peeled and diced)

½ tsp Paprika

¼ tsp Chilli Flakes

1½ tsp Salt

½ tsp Black Pepper

2 Tbsp Olive Oil

Fresh Coriander (small handful – chopped)

 

Directions

 

1. Roast the butternut squash with the skin on for 30 minutes at 170°C. Once roasted, remove from oven. When it has cooled, the skin should be easy to remove, cut into cubes. Set aside.

 

2. Pour the olive oil into a pan or skillet over medium-high heat. Once the olive oil is hot enough, add in the diced onion. Sweat it out for about 3 minutes before adding in the diced garlic. Fry until aromatic, be careful not to burn the garlic.

 

3. Add in the butternut squash and courgettes. Fry evenly in the pan. I like to try to get the vegetables in a flat layer on the pan so that they can crisp up and colour instead of steaming up in a pile. Fry for about 8 minutes until vegetables are cooked and nicely coloured.

 

4. Next add in the pasta sauce, chickpeas and seasoning. Stir through until nicely combined and fry for another 3-4 minutes. Just before switching off the heat, add in the chopped fresh coriander and stir through. Remove from heat and serve.

 

View The Original Recipe For More Suggestions!

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Spring Clean the Green Way!

With the start of spring comes the tradition of washing, dusting, and overturning every inch of your living space to make room and start the new season fresh! While mainstream cleaning supplies are bountiful and cheap, they often contain dangerous – and sometimes toxic – chemicals. Why not use something that is safe, as well as non-expensive, and best of all – may already be in your everyday household use?

Below is a list of green DIY cleaning concoctions and links to their step-by-step instructions:

1. Window/Glass Cleaner: All you need is vinegar, rubbing alcohol, cornstarch and water! This recipe is from fabulesslyfrugal!

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2. Floor Cleaner: This homemade floor cleaner can be the all-natural replacement for Pine-Sol! This recipe can be found at Nature’s Nurture.

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3. Toilet Bowl Cleaner: A simple one, but did you know that you could clean your toilet with just vinegar? Here’s how from Martha Stewart!

A quick search online can bring you many more DIY green cleaning supplies recipes. We hope you are inspired to take eco-friendly methods and begin Spring with a new slate!

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Meatless Monday: Asparagus and Lemon Risotto with Arugula

With our Meatless Monday recipes, we hope to encourage you to practice healthier eating and also to learn about the benefits that come with a vegetarian diet. Some of these benefits include lower rates of kidney disease, better cardiovascular health, as well as a lower risk of dementia!

This week, we want to share this delicious, healthy risotto recipe! Risotto is a dish that has become often associated with high-end restaurants, but it is not too difficult to make at home!

The recipe and photo were originally found on veggiebelly.

Asparagus and Lemon Risotto with Arugula

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Ingredients (serves 4): 

  • 10 cups vegetable stock
  • 1 1/2 cups chopped asparagus
  • 4 tablespoons butter
  • 2 cups arborio, carnaroli or vialone rice
  • 1/2 cup dry white wine
  • 1/2 cup arugula leaves, shredded
  • 1/4 cup or more grated Parmesan
  • 2 teaspoons lemon juice
  • 1/4 teaspoon lemon zest
  • salt

Directions:

  1. Place vegetable stock on a large pot and bring to a gentle boil.
  2. Place the chopped asparagus in the stock and blanch for about a minute (should still be green and crisp).
  3. Remove the asparagus from the stock and keep aside. Reduce heat and keep the stock on simmer.
  4. In a skillet, heat the butter and add the rice. Stir the rice on medium heat for about 2 minutes, or till it is fragrant (but don’t let the rice brown).
  5. Add wine to the rice and let is bubble away. When most the wine has evaporated, add one ladle of the simmering stock to the rice. Cook on medium-high heat.
  6. When the rice has absorbed most the stock, add another ladle full of stock. Repeat this process till the rice has cooked through (you may not use up all the stock). Check the rice for doneness as you go.
  7. When the rice is done, stir in arugula, parmesan, lemon juice, zest and salt. Top with the asparagus.

For more tips on how to perfect your risotto, visit the original recipe, and more vegetarian recipes, visit veggiebelly!

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Meatless Monday: Strawberries, Peaches, and Basil with Orange Vinaigrette

Winter can be a bleak time for some, between cold, dry weather, less sunshine, less time being active and outdoors. Many even suffer from different levels of seasonal depression and lose motivation. But you can get a wide variety of fruits in winter season, with most of them rich in Vitamin C to help you fight against cold and flu. These healthy fruits in season help  your immune system during winter.

Follow CookingLight for the recipe below.

Strawberries, Peaches, and Basil with Orange Vinaigrette

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Ingredients

  • 1 cup fresh orange juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Dash of salt
  • 1 1/2 cups fresh blueberries
  • 1 pound fresh strawberries, halved
  • 1 large ripe peach or nectarine, cut into 16 wedges
  • 1/4 cup small fresh basil leaves

Preparation

  1. Combine first 3 ingredients in a small saucepan; bring to a boil.
  2. Cook until reduced to 1/2 cup (about 15 minutes).
  3. Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
  4. Combine berries and peach in a large bowl.
  5. Add juice mixture, stirring gently. Sprinkle with basil.
  6. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.

Find more great ideas at the original post on CookingLight.

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Meatless Monday: Pasta with Black Kale, Caramelized Onions, and Parsnips

Don’t let the cold weather keep you from enjoying fresh produce. The best winter fruit and vegetable collection proves that flavorful, fresh ingredients can be enjoyed year-round.

Here is a seasonal vegetable recipe for winter to energize yourself through the cold weather!

The original recipe and photo were found on CookingLight.

Pasta with Black Kale, Caramelized Onions, and Parsnips

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Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
  • 2 1/2 cups sliced onion (about 1 large)
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 8 cups trimmed chopped black kale (about 3 bunches)
  • 1/2 cup organic vegetable broth
  • 8 ounces uncooked penne pasta
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1.  Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
  2. Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
  3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.

Find more great ideas at the original post on CookingLight!

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Virtual Tour: Tree of Life Painting

This piece of décor is may not be the first to jump out at you as you walk through our doors, but is an eye-catching as you explore our space. If you have ventured into our tea room, where we also house our Live Peace Store, you may have noticed this colorful painting on the wall.

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This painting depicts the Tree of Life, a symbol appearing in mythology and in many of the world’s religions. The Tree generally symbolizes the interconnection of all forms of life on this planet.

In the Center, we like to view it as a reminder that despite the different upbringings and different cultures that we come from, we are still interconnected as beings here on this earth.

What does the Tree of Life represent to you? Feel free to leave a comment below!

Continue your virtual tour with other CLP Décor posts!

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Meatless Monday: Buffalo Cauliflower “Wings”

With the Superbowl fast approaching, you may be attending a viewing party or hosting one of your own! Either way, the best way to enjoy a football game, or any type of gathering for that matter, is with some wings.

Follow the recipe below,  originally from the curvy carrot, for a healthy, vegetarian way to provide these for your guests and friends!

Buffalo Cauliflower “Wings”

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Photo originally from the curvy carrot

Ingredients:

  • 1 head cauliflower, cleaned and cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 teaspoons garlic salt
  • 1 cup buffalo sauce
  • 1 tablespoon unsalted butter, melted

For serving: Blue cheese dressing, celery, carrots, etc.

Directions:

  1. Preheat the oven to 450 degrees.
  2. In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
  3. Gently place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.
  4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
  5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.
  6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.
  7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

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