Higher Self

Angel Therapy--Doreen Virtue: The voice of the ego is always fear based. It will make you feel like you’re getting away with something; like you’re sneaking. It will make you feel anxious or edgy. It will make you feel filled with guilt and fear. The voices of the higher self, which is one with your angels, will always make you feel loved, safe, nurtured, affirmed and honored. The higher self will push you to do things that may intimidate you because you don’t know whether you can do it, but it won’t make you feel afraid. It’s like a loving motivational coach.

Song of the Day:  Wish You Were Here....

Maja's Granola
7 cups old fashioned oatmeal
1 cup cranberries, currents or chopped raisins
1 cup chopped dates

2 cups chopped nuts (almonds, walnuts, cashews & pumpkin seeds)

1 teaspoon salt

1/2 cup agave nectar

Mix together and spread out onto parchment lined cookie sheet.

Bake at 250 degrees for 1 hr stirring every 15 minutes.

Farmers

― Wendell Berry, Bringing it to the Table: Writings on Farming and Food

“As Gil says, 'every man is called to give love to the work of his hands. Every man is called to be an artist." The small family farm is one of the last places - they are getting rarer every day - where men and women (and girls and boys, too) can answer that call to be an artist, to learn to give love to the work of their hands. It is one of the last places where the maker - and some farmers still do talk about "making the crops" - is responsible, from start to finish, for the thing made. This certainly is a spiritual value, but it is not for that reason an impractical or uneconomic one. In fact, from the exercise of this responsibility, this giving of love to the work of the hands, the farmer, the farm, the consumer, and the nation all stand to gain in the most practical ways: They gain the means of life, the goodness of food, and the longevity and dependability of the sources of food, both natural and cultural. The proper answer to the spiritual calling becomes, in turn, the proper fulfillment of physical need.'”

Check out Ecology Action...and the instructional videos....how wonderful to have found a life's mission!!


Ratatouille 'Caviar' 
(International Vegetarian Union)

SERVES 6
• 1 vidalia onion, diced
• 4 garlic cloves, crushed
• 2 zucchini, diced
• 1 medium sized eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 roma tomatoes, pulp and seed removed, diced
• 1/4 cup extra-virgin olive oil
• 4 fresh thyme sprigs
• salt and pepper
In order to taste proper, vegetables have to be sautéed separately. Eggplant taste like poop if its boiled. Take a small pan, and start sautéeing the onions and the garlic in some olive oil.
When they are slightly browned, add to a pot.
In the same pan, cook all the vegetables (except for the tomato) separately, until they are slightly colored (we call that The Maillard Reaction!).
Then add the tomatoes and the thyme to the pot, and simmer on low heat until mixture hold together and looks like a compote (approx 30 minutes).
Taste, then season to your taste, If it's going to be served cold, add a little bit more salt.

Old Love Songs

StoryPeople's Old Love Songs....

We listened as he played the guitar & sang old love songs & then there was a moment we looked at each other & discovered we were much younger than other people might suspect & it was good to know we had that much more time together.

Song of the day.....Falling Slowly....


Provencal Olive (Bean) Spread 
(from Cooking Light-June 2005)
Makes 3 cups—enough for 8
• 3 (15 1/2 ounce) cans great northern beans or other white beans, rinsed and drained
• 1 1/2 teaspoon fennel seed
• 6 teaspoons capers
• 6 teaspoons red wine vinegar
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 24 kalamata olives, pitted
Place all ingredients in a food processor; process until smooth.
Place bean mixture in a bowl and refrigerate.

Food for thought

What a joy to grow your own food...all one person needs to eat can be grown on 4,000 square feet of soil in a bio-intensive mini farm!!

Continuing a love affair with food......

Dr. John McDougall's healthy eating program....

"Food as love. Food as creativity. Food as art. Food as health. Food as consciousness. Food for the sharing." (Tiffany’s blog--Como Water)

Lefse--a Blossom's family Norwegian tradition

4 cups mashed, riced potatoes, leave no lumps

Add to potatoes while hot and mix well:

¼ cup soy margarine

¼ cup unsweetened, plain almond milk

1 ½ teaspoon salt

When cold, add 2 cups flour, roll on well floured surface till very thin (similar to a tortilla).

Bake on a non-greased griddle.

When browned on both sides, place in a towel to keep moist.

Special Secret

...happy April Fool's Day!!

...yes...yes...yes...Earl Nightingale's The Special Secret

Syrian Walnut-garlic Spread – Muhummara (adapted from World Wide Recipes)

   1 12 oz jar roasted red peppers

   2 cloves garlic

   1 cup walnuts

   2 slices Mega Grain bread

   1 lemon, juiced

   1 tsp cumin seeds

   1/4 tsp crushed red pepper flakes, or to taste

   Salt and freshly ground pepper to taste

Combine the peppers with the remaining ingredients in an

electric blender.  Process until the mixture is

smooth.  Refrigerate for 2 hours or overnight and serve

with pita bread. 

Serves 8 as a dip or 4 as a pita filling, served with shredded cabbage, purple onions and cherry tomatoes.