Center For Living Peace

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Archive for the tag “living peace”

Live Peace with After-School All Stars

Most of you may know Arnold Schwarzenegger as one of the most prolific action stars alive. Some of you may know him as the former governor of California. But did you know that he founded and is still head of his own non-profit, After-School All Stars?


His organization targets low income, at-risk youth and provides after school programs to keep kids safe and educated. Their goal is to help these kids succeed in school, find a career they love, and give back to the community. They are always looking to expand, and thus, always looking for help! If this is something that you are passionate about, I advise you to get involved.




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Live Peace with World Water Day

Happy Saturday everyone! Today is a very special Saturday, because this particular day is World Water Day.

This year’s World Water Day focuses on how Water and Energy are closely interlinked and interdependent.

Join the UN System and it’s member states and raise awareness on the links between Water and Energy. For more information, visit the official website here.

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3 Ways to Live Peace Every Day

Center for Living Peace is founded on the idea that we can all “live peace” in our everyday lives. But some days can be harder than others! Especially with the holidays and end of the year nearly upon us, we could probably all use a reminder of how we can be more peaceful.

1. Be kind to others.

Have you seen the quote, “Be kind, for everyone you meet is fighting a hard battle?” The quote’s origin is disputed; some aren’t sure if it originated with Plato, Ian Maclaren, or another.

But regardless of who said it first, the message holds true: everyone struggles and has bad days. Something even as small as holding the door or sharing a smile can help brighten someone’s day!

2. Be kind to yourself.

As the above quote says, all people are “fighting a hard battle.” And that includes you! People aren’t perfect, but we can all strive to be a little better.

Next time something goes wrong, admit it but don’t forget to cut yourself some slack. We’re sometimes harder on ourselves than we need to be, so keep it in mind the next time there’s a small mishap.

3. Remember the good things.

We get it: sh*t happens. But so does good! That’s where our motto “Good Happens” come from– the idea that we can all make Good Happen in our lives and the lives of those around us. Not every day is going to be perfect and bad things may happen, but good days and good things come around, too.

Do you have something you would add to the list? Tell us below!

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Meatless Monday: Roasted Vegetable Enchiladas

Happy Monday!

Reduce your meat intake to improve your health by having a meatless meal at least once a week. According to the Cancer Project, countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer. With recipes like these, it’s not hard to have one meatless day  each week!

Recipe and photo originally posted by Buns In My Oven.

Roasted Vegetable Enchiladas


  • 1 poblano chile, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 orange bell pepper, cut into matchsticks
  • 1 small head of cauliflower, cut into 1/2 inch chunks
  • 1 small sweet potato, peeled and cut into 1/2 inch chunks
  • 1 baking potato, peeled and cut into 1/2 inch chunks
  • 1 medium onion, halved and slivered
  • 1 cup corn kernels
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1/2 cup chopped fresh cilantro
  • 2 cups fresh or store bough salsa
  • 2 ounces baby spinach leaves
  • 9 -10 corn tortillas, torn into pieces
  • 2 cups shredded cheese
  • sour cream and scallions for garnishing, if desired


  • Preheat the oven to 425 degrees and lightly oil a large rimmed cookie sheet.
  • Place poblano, bell peppers, cauliflower, sweet potato, potatoes, onion, and corn on the cookie sheet. Drizzle with the olive oil and sprinkle the cumin, garlic, and salt and pepper on top. Toss to coat. Spread the vegetables out in the pan in a single layer.
  • Roast for 30 minutes or until the vegetables are tender and beginning to brown. Stir or shake the pan every 10 minutes for even roasting. Remove the pan from the oven and reduce heat to 350 degrees. Good luck not eating the roasted vegetables right from the pan at this point.
  • Prepare an 8x8x2 or 9x9x2 baking dish with nonstick spray.
  • In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of the salsa on the bottom of the baking dish. Add a layer of torn tortilla pieces, then a layer of vegetables, a layer of spinach, and top with a layer of cheese. Repeat the layers two times, ending with the cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and everything is heated through.
  • Let sit for 5 minutes and then cut into squares. Serve with sour cream and scallions, if desired.

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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!

large canvas

large canvas closeup

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



    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


    • 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


    • 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


    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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