From "Ayurvedic Cooking for Westerners, Amadea Morningstar. I make this for the first morning of Zen Retreats.

2 1/2 Cups Pure Water	2/3 Cups Rolled Oats
1/4 Teaspoon Salt	1teaspoon Cinnamon
1/4 Cups Raisins (optional)	1/4 Teaspoon Cardomom, Ground
Stir In	1/4 Teaspoon Nutmeg

1. Let the cereal come to a bubbling boil again. Reduce heat to low, cover and let cook until good and mushy. Serve with honey or maple syrup.

Made 11-15-08 Sweat Lodge at SPZC and 11-5-11 for a Zen retreat at SP. Great reviews from the sweat lodge participants. I multiplied the recipe x4 for the sweat lodge and added 1 can of coconut milk and 1 pint of heavy cream.

3 Tablespoon Butter Unsalted	-Drained
1 Cups Scallions (about 6), Chopped	12 Whole Curry Leaves (optional)
2 Cloves Garlic, Minced	1/2 Teaspoon Allspice, Ground
1/4 Cups Parsley, Chopped	Pinch Nutmeg, Grated
1 Jalapeno Peppers	1/4 Teaspoon Mace, Ground
2 Pounds Butternut Or Acorn	2 Teaspoon Curry Powder
-Squash, Seeded And Peeled	Salt
4 Cups Chicken Or Vegetable Stock	1/4 Cups Parsley, Chopped
1 - 14 Ounce Can Whole Tomatoes Or	1/4 Cups Coconut Milk - Lite
-Frozen Tomatoes, Chopped And	1/4 Cups Heavy Cream

1. Melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, Jalapeno, and garlic; cook, stirring occasionally, for 5 minutes.

2. Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, allspice, mace and nutmeg. Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.

3. Transfer the soup in batches to a blender or food processor; puree.

4. Transfer the soup back to the pot. Stir in the curry powder, Coconu Milk, heavy cream and add salt and pepper to taste. Return the soup to a simmer to heat through. Garnish with parsley just before serving.

Made this for a Zen Retreat 11-6-11. This is an exotic recipe from Morocco, carrots are blanched until they are barely tender, then marinated in a lemony sweet spiced dressing. Slivered dried prunes and /or chopped black olives (both common Moroccan ingredients) or a handful of currants make great additions to this recipe Angelic Organic Kitchen.

2 Cups Carrots, Julienne Sliced Or	2 Teaspoon Cinnamon, Ground
-Grated	1/2 Teaspoon Paprika
3 Tablespoon Parsley, Chopped	1/8 Teaspoon Cayenne Pepper
2 Tablespoon Cilantro, Chopped	1 Teaspoon Sugar
1 Tablespoon Mint, Chopped	1/3 Cups Olive Oil
2 Tablespoon Lemon Juice	Lemon Slices
2 Cloves Garlic, Minced	1 Can Black Olives, Sliced
1/2 Teaspoon Cumin, Ground

1. Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1-2 minutes

2. Drain the carrots and immediately run cold water over them to top the cooking . Drain well

3. Transfer the carrots to a large salad bowl. Add the parsley, Cilantro, black olives and mint; toss to combine.

4. Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.

5. Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours.

6. Let the salad come to room temperature before serving . Top each serving with a lemon slice.

Made for a Zen Retreat 11-5-11.

4 3/4 Carrots, Peeled And Cut Into	-Chunked To 1 "
-1" Chunks	2 1/2 Parsnips, Pealed And Chunked
7 1/4 Potatoes, With Skins Cut To	-To 1"
-1" Chunks	Thyme Fresh
2 1/2 Onions, Peeled And Chunked	Olive Oil
-To 1"	Sea Salt
6 Cloves Garlic, Cut In Half	Black Pepper
2 1/2 Large Sweet Potatoes,	Cayenne Pepper

1. Heat oven to 450F.

2. Cut a large piece of baking parchment, grease proof paper to size of baking sheet. It should fit the tray with enough paper to bring the sides up to form a parcel.

3. Place all the prepared vegetables into a large mixing bowl and add olive oil to personal taste; about 2 tablespooons. Mix the vegetables well, making sure that they are all coated in olive oil. Season to taste, remembering that it is nice to sprinkle extra seasonings on before serving. Add a few sprigs of fresh thyme.

4. Place all the vegetables into the prepared paper parcel in the roasting tray, and spread them around so that they are more or less even. Bring the sides of the paper up and scrunch it up in the middle to form a big paper parcel!

5. Place the vegetables in the pre-heated oven and cook for 30 minutes.

6. After 30 minutes has elapsed - carefully take the vegetables out and open up the paper parcel to allow the vegetables to crisp up and go brown and crunchy - give them a gentle stir and place them back into the oven. Turn the heat up to 495F and allow them to continue roasting for a further 15-20 minutes, or until soft, crispy and golden brown with some charred edges.

7. Place them on a large serving platter in the paper if you wish or place them into a large serving dish - sprinkle with more seasonings and garnish with fresh thyme.

8. Smaller parcels of root vegetables can be cooked , but you will need to reduce the cooking times by about 10 - 15 minutes.

Made for Zen Retreat 11-6-11

1/4 Cup Butter	-Broth
1 Cups Wild Rice	1/4 Teaspoon Poultry Seasoning
1/2 Cups Onion, Chopped	-(optional)
3/4 Cups Celery, Chopped	Salt And Pepper
1/4 Cups Carrots, Chopped	1/4 Cup Almonds Or Walnuts,
1 Cups Mushrooms Or Peas, Sliced	-Slivered And Toasted
3 Cups Chicken Broth Or Vegetable	4 Ounce Feta Cheese, Crumbled

1. Melt butter in a large heavy skillet. Sauté wild rice, onion, celery, carrots, and mushrooms or peas until vegetables are golden brown. Add broth and seasoning. Cover and simmer for 30-40 minutes, until rice is tender. Taste and add salt and pepper, mix in Feta Cheese. Top with toasted slivered almonds just before serving.

2. To toast nuts, spread out in a single layer on a baking sheet. Toasted in a 350f oven, stirring occasionally, for 10 - 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring , until golden brown and aromatic.

3. If stuffing this into a pumpkin let it cool or make it a day ahead of time then stuff the pumpkin and bake at 350F for about 2 hours, check at about 90 minutes, push of fork into the side of pumpkin to see if it is done. A fully cooked pumkin will be soft through the flesh. Serve stuffing with spoonfuls of pupkin mixed into the stuffing.

Made this 11-6-11 for a Zen Retreat. I used regular organic ingredients instead of gluten free.

2 Cups Cornbread (Gluten Free),	-Or Poultry Herb Blend
-Crumbled	3/4 - 1 Cup Chicken Or Turkey
2 Cups Bread (Gluten Free),	-Stock Or Heavy Cream
-Crumbled	Salt And Pepper
1 Cups Celery, Chopped	1-2 Jalapeno Peppers, Minced
1 Cups Green Onions (8), Chopped	1/2 Cups Pecan, Chopped
2 Clove Garlic, Minced	1/2 Cups Cranberry's Or Golden
1/4 Cups Olive Oil	-Raises
1/4 Cups Butter	1 Cups Cheddar Cheese, Grated
1-2 Tablespoons Savory Herb Blend

1. In a large saucepan, melt butter and add olive oil.

2. Add celery, onions, mushrooms, and garlic and sauté until vegetables are tender, about 5 minutes.

3. Add bread crumbs, salt, pepper, cheese and dry herb blend.

4. Pour stock/cream into dry mixture, stir to blend. Adjust seasonings and slowly add more stock/cream if necessary. If stuffing in a pumpkin now is the time to stuff it.

5. Heat through at 350F (about two hours until pumkin is soft when pierced with a knife) and serve. Scoop pumpkin with stuffing to serve.

10-30-11 I made this for Doug and I we both loved it and there are many choices to the stuffing. Also see other recipes for stuffings in this recipe file. Make sure to scoop out a little pumpkin with the stuffing and mix together for a delightful flavor experience.

1 - 3 Pound Pumpkin, Insides	4 Stips Bacon (optional And Give A
-Cleaned Out, Keep The Lid	-Great Taste), Crumbled
Salt And Pepper	1/4 Cups Chives Or Scallions,
1/4 Pounds Bread Stale, Thinly	-Snipped Or Sliced
-Sliced And Chunked To 1/2"	1 Tablespoon Thyme, Minced
1/4 Pounds Cheese (Gruyere,	1/3 Cups Heavy Cream
-Emmenthal, Cheddar, Fet, 1/2 "	Pinch Nutmeg
-Chunks Or Crumbles	1 Jalapeno, Minced
4 Clove Garlic, Chopped	1/2 Cups Mushrooms, Sliced

1. Center a rack in the oven and preheat the oven to 350F. Line a baking sheet parchment paper, or place parchment in a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.

2. Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween pumpkin). It's easiest to work your knife around the top of the pumpkin at a 45 degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper and pack the mix into the pumpkin. The pumpkin should be well filled. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.

3. Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes- or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin exudes liquid, remove the cap during the last 20 minutes or so for the liquid to bake away and top of the stuffing can brown a little.

Serving; You have choices, you can cut wedges of pumpkin and filling, you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up.

Other Stuffing Suggestions:
Instead of bread use cooked rice or corn bread. You can add spinach, kale, chard, or peas(straight from the freezer). Also you can leave out the bacon, or add sausage (cook first then add to stuffing), cubes of ham or pork roast (cooked in advance or left over). Another idea is nuts, chunks of apple or pears or pieces of chestnuts. Once you have tried it your imagination will build even better stuffing's.

Made 11-4-11 for Zen Retreat at SPZC.

1 Large Spaghetti Squash (3	2 Teaspoon Garlic, Minced
-Pounds), Cooked	1/2 Pounds Mushrooms, Sliced
1/4 Cups Parsley, Chopped	1/4 Cups Parmesan Cheese, Grated
1/4 Cups Olive Oil	Salt & Pepper
5 Tablespoon Butter

Pierce the skin of squash in several places to allow steam to escape while cooking. Place whole squash in a microwave oven and cook on high for 15 minutes, turning once or twice. Remove from oven and let strand 10 minutes. Or, cut in half lengthwise, remove seeds and place cut side down in pot with 2" of water. Cover and boil 20 minutes.
In a small bowl, place parsley, olive oil, 2 T. butter and garlic. Cook on high for 1 minute (or heat in pan on medium heat on your stove). Set aside.
Sauté mushrooms in 3 tablespoons of butter. Cut squash in half lengthwise and remove seeds (if you microwaved it), and membrane. With a fork, gently pull spaghetti-like flesh away from sides of outer skin. Combine squash with mushrooms. Pour butter mixture over vegetables and sprinkle with cheese, salt, and pepper. stir and serve.

Made for a Zen Retreat 11-5-11. It's easy to make and gets better as it marinates in its sweet, spicy dressing.

1/4 Cups Rice Vinegar	1 - 15oz. Can Pinto Beans, Rinsed
3/4 Cups Vegetable Oil	1 1/2 Cups Corn
1 Tablespoon Sugar	1 Red ,Yellow ,Or Orange Bell
2 Clove Garlic, Minced	-Pepper, Chopped
1/2 Teaspoon Oregano, Dried	1/2 Small Red Onion, Chopped
1/2 Teaspoon Basil, Dried	2 -3 Jalapeno, Chopped
1- 15oz. Can Black Beans, Rinsed	1/4 Cups Cilantro, Chopped

1. Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.

2. Stir in beans, corn, bell pepper, onion, chilies, and Cilantro. Season with salt and pepper. Chill 1 hour before serving.

Zen Retreat 11-6-11

6 Apples, Pared And Sliced	-(Similar To Bisquick)
1/2 Cups Raisins	1/4 Cups Butter Firm
2/3 Cups Oatmeal	1 Tsp. Cinnamon
1.2 Cups Brown Sugar	1/2 Cups Maple Syrup
1/2 Cups Organic Baking Mix	1/2 Cups Pecans, Chopped

1. ungreased quiche dish or 12 x 9 x 2 inch glass pan. Preheat oven to 350F. Cut butter in with oatmeal, brown sugar and Baking mix until crumbly. Place apples on the bottom of the dish, sprinkle the raisens and nuts over the apples and drizzle the maple syrup over it all, the sprinkle the streusel mixture on top of the apples. Bake until crumbly. Bake 35 - 40 minutes.

Zen Retreat 11-6-11

6-8 Eggs	3 Cups Zucchini (2-3 Fresh), Grated
1 Cups Ricotta Cheese	1 1/2 Cups Plum Tomatoes (4-5
1 Cups Parmesan Cheese, Grated	-Fresh Tomatoes), Chopped
1/4 Teaspoon Tabasco Sauce	1/2 Cups Basil Leaves, Sliced
1 Teaspoon Salt	4 Cups Day Old Bread (4 Slices)
1/4 Teaspoon Black Pepper	Olive Oil

1. Preheat oven to 350F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

2. Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Mix the bread cubes into the egg mixture.

3. Coat the bottom and sides of a 9 X 13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350F, increase the heat to 425F and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.