Made 5-4-12 for Zen Retreat, all liked it very much. I used the last two containers of Tomato Sauce and one large container of Tomato sauce with crushed tomatoes, basil, onions, and garlic.

3 - 4 28 Oz Pkg. Home Made	1 - 14.5 Oz Can Organic Vegetable
-Tomatoes Sauce	-Stock
1 - 14.5 Can (or Frozen) Tomatoes	1/2 Cups Fresh Basil Leaves,
-( Can Be Fresh), Chopped And	-Chopped
-Crushed	2 - 8 Oz Packages Low Fat Cream
2 Small Onion, Chopped	-Cheese, Cut Into 1/4" Pieces
4 Clove Garlic, Chopped	2 Tablespoon Olive Oil

1. Saute onions and garlic in olive oil until fragrant. Add the tomatoes sauce and crushed tomatoes and half the fresh basil.
2. Heat the vegetable stock up on medium heat. Pour half the vegetable stock into a blender and add one of the low fat cream cheese packages after you have cut into cubes. Start blender on medium and then turn to high. Add the remainder of the stock and second cream cheese package. Blend for several minutes until smooth.
3. Add the broth/cream cheese mix to the tomatoes. Add salt and pepper to taste. Just before serving add the remaining basil leaves.

A Hummas made right, will not make you feel heavy or bloated after you eat it. To solve the gas problem, soak the dried chickpeas in clean water for 10-15 hours, switch them at least once, and take off the foam that appears over the boiling water during the cooking. If you're extra sensitive, put one bay leave into the cooking pot. I have tried many hummus recipes and this one I have found to be the best.

1 Cups Dried Chickpeas (smallest )	1 T. & 1/8 & 1/4Tsp. Baking Soda
1/2 Cups Tahini	Salt
1 Lemon, Juiced	Olive Oil
2-3 Cloves Garlic, Chopped	Parsley
1/2 Tsp. Cumin

1. Pour the chickpeas over a large plate. Check for damaged grains, small stones, or any other thing you would rather leave out of the Hummas and discard.
2. Wash the chickpeas several times in a strainer until the water runs clear. Soak them in clean water over night with 1 Tablespoon of baking soda. Then wash them, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double in size.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest of the baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take about 1 to 1 1/2 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
5. Add the Tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Hummus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley. You can also mix in a variety of other items such as roasted peppers, chopped Calimara Olives, sprinkle Parmesan cheese on top, or use your imagination and top with your favorite condiments.

For Rebels Football Games I make it times 5 batches. Zen Retreat 5-12

2 1/2 Tbl Butter	1/4 Tsp Cinnamon
3 Tbl+1 Tsp Sugar	Pinch Ginger
1/4 Egg	3/8 Tsp Baking Soda
2 1/2 Tsp Molasses	Pinch Cloves, Ground
1/3 Cup+1 Tbl+1 Tsp Flour	Pinch Salt

Mix all ingredients together and roll into balls. Roll balls in sugar and place on greased pan bake at 375 for 8-10 minutes.

Made 5-5-12 for Mondo Zen Retreat

2 Tsp Vegetable Oil	-Rinsed And Drained
1 1/2 Cups Onion, Chopped	3/4 Cups Frozen Corn
2 Cloves Garlic, Minced	1/8 Tsp Salt
Cooking Spray	2 14 Cups Boiling Water
2 1/2 Cups Yellow, Orange, And/or	3/4 Cups Pecans, Chopped And
-Red Peppers, Chopped	-Toasted
3/4 Cups Uncooked Wild Rice,	1/3 Cups Basil, Snipped Fresh

In a large skillet heat oil over medium heat,. Add onions ad garlic, cook and stir just until onions are tender.
2. Lightly coat a 3 1/2 quart slow cooker with cooking spray. Add onion mixture, sweet peppers, uncooked rice, frozen corn, and salt; stir in the boiling water.
3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 1/2 hours.
4. To serve, stir in pecans and basil
to toast nuts, preheat oven to 350 degrees. spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Zen Retreat 5-5-12

1 Pounds Broccoli Floret's	1 Tsp. Red Pepper Flakes
3 T. Parmesan Cheese, Grated	1/4 Tsp. Kosher Salt
1 Tsp. Brown Sugar	1/8 Tsp. Freshly ground Black
2 T. Olive Oil	-Pepper

1. Fill pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli floret's using a strainer with a handle if possible. Allow the broccoli to cook for 1-2 minutes until just tender. Immediately remove from boiling water, using the strainer or draining, and transfer to the bowl of ice water to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two . Remove wand place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. In a cup of small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Trow in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1-2 minutes. Remove from heat and dust with the Parmesan cheese mixture.

Zen Retreat 5-4-12

2 Bananas (Extra-Ripe)	2 Tsp Baking Powder
2 Eggs	½ Tsp Ground Cinnamon
1 Cup Brown Sugar, Packed	½ Tsp Salt
½ Cup Butter (Or Margarine), Melted	1 Cup Chocolate Chips
1 Tsp Vanilla	½ Cup Walnuts, Chopped
2 ¼ Cup Flour

Purée bananas in blender (1 cup). In med. Bowl, beat puréed bananas, eggs, sugar, butter and vanilla until well blended. In large bowl, combine flour, baking powder, cinnamon and salt. Stir in chocolate. Chips and nuts. Make well in center of dry ingredients. Pour in banana mixture. Mix until just blended. Spoon into well-greased or paper lined 2 1/2- inch muffin cups. Bake in 350 deg. Oven 25 to 30 minutes. Remove from pan. Makes about 12 muffins.

Per muffin: 365 cal (39% from fat, 7% from protein, 54% from carb); 16 g tot fat; 8 g sat fat; 51 g carb; 2 g fiber; 104 mg calcium; 289 mg sodium; 65 mg cholesterol; accupoints = 8.2

Made for Mondo Zen Retreat 5-5-12

2 - 15 Oz Cans Red Beans, Rinsed	-Chicken Broth
-And Drained	1 1/2 Caups Green Sweet Peppers,
4 Cups Sweet Potatoes, Peeled And	-Chopped
-Cubed	1 14.5 Oz Can Diced Tomatoes,
8 Oz Boneless Chicken Breast	-Undrained
-(optional), Cut Into Bite Sized	1 - 10 Oz. Can Tomatoes And
-Pieces	-Chopped Green Chiles,, Undrained
8 Oz Chicken Thigh Meat	1 Tablespoon Cajun Seasoning
-(optional), Cut Into Bite Size	2 Clove Garlic, Minced
16 Oz Tofu, Cut Into Bite Sized	1/4 Cups Creamy Peanut Butter
-Pieces	Cilantro, Snipped
2 - 14.5 Oz. Cans Vegetable Or	Peanuts, Chopped

1. In a 5-6 quart slow cooker combine beans, sweet potatoes, chicken (or tofu after blanching*), broth, sweet peppers, diced tomatoes, tomatoes and green chilies, Cajun seasoning, and garlic.
2. Cover and cook on the low-heat setting for 10-12 hours or on the high-heat setting for 5-6 hours.
3. Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
4. Serve topped with Cilantro and, if desired, peanuts.

*Blanch bite size chunks of tofu in boiling water for 5 minutes before adding to stew to retain it's firmness.

Mondo Zen Retreat 5-5-12

3 Eggs	2 Tsp Lemon Peel, Finely Shredded
Nonstick Cooking Spray	1/4 Tsp Salt
1 Cups Blueberries And Or Red	1 Cups Milk
-Raspberries	3 Tablespoon Lemon Juice
1 Tablespoon Sugar	3 Tablespoon Butter
1/4 Cups All-Purpose Flour	Powder Sugar (optional)

1. Let eggs stand at room temperature for 30 minutes. Mean while, coat a 2 quart slow cooker with cooking spray. Place berries in cooker and sprinkle with 1 tablespoon granulated sugar.
2. For batter, separate eggs. In a medium bowl combine the 1/2 cup granulated sugar, the flour, lemon peal, and salt. Add milk, lemon juice, butter, and egg yolks. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute.
3. Thoroughly wash beaters. In another bowl beat egg whites with an electric mixer on medium speed until soft form (tips curl). Fold egg whites into batter. Carefully pour batter over berries in cooker, spreading evenly.
4. Cover and cook on high-heat setting for 2 1/2 to 3 hours. If cake begins to look too brown on one side, rotate the crockery liner 180 degrees halfway through cooking. Turn off cooker. If possible, remove crockery liner from cooker, cool. uncovered, for 1 hour on a wire rack before serving.
5. If desired, sprinkle with powered sugar.

Zen Retreat 5-5-12

1 Cups Butter	21 Oz Can Cherry Pie Filling
1 1/2 Cups Sugar	Glaze
4 Eggs	1 1/2 Cups Powdered Sugar
1 Tsp. Vanilla	1/2 Tsp Vanilla
3 Cups Flour	2Tablespoon Butter, Melted
1 1/2 Tsp. Baking Powder	3 Tablespoon Milk, Warm
1/2 Tsp Salt

1. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add vanilla.
2. Sift together flour, baking powder and salt. Add to creamed mixture. Spread 2/3 batter into greased 10" x 15" jelly roll pan. Cover with cherry pie filling and spoon remaining 1/3 of batter over top.
3. Bake at 350 degrees for 30-40 minutes.
4. To prepare glaze combine all ingredients, adding enough milk to make thin consistency. Drizzle over warm cake and serve.

Zen Retreat 5-5-12

Olive Oil	40 Tips Saffron
1 Medium Spanish Onion, Finely	2Tablespoon Water
-Sliced	1 Cups Vegetable Stock
Sea Salt Or Kosher Salt	3 Tablespoon Pine Nuts, Toasted
Fresh Ground Black Pepper	3 Tablespoon Raisins, Soaked In
1/2 Medium Cauliflower, Cut Into	-Warm Water
-Floret's

1. Heat a little olive oil in a saucepan.
2. Add the sliced onion with a little sea salt and fry for a few minutes, stirring constantly.
3. Add the cauliflower together with the saffron and stock to reach 1/2 way up the cauliflower.
4. Leave the cauliflower for about 5 minutes to cook and allow the juices to reduce down.
5. When the juices are low, add the pine nuts and raisins with pepper to tast.

Zen Retreat 5-5-12

2 Pounds Green Beans, Ends Trimmed	1 Tsp Red Pepper Flakes
1 Tablespoon Extra-Virgin Olive Oil	1 Tablespoon Lemon Zest
3 Tablespoon Butter	Salt And Fresh Ground Black Pepper
2 Large Clove Garlic

1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
2. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Zen Retreat 10-6-12

2-3 T. Butter	Black Pepper
2 Cups Fresh Mushrooms, Sliced	1 1/2 Cups Cheddar Cheese, Grated
4-5 Green Onions, Chopped	-And Divided
1/3 Cups 2% Milk	6-7 Slices (optional) Bacon
6 Eggs	1/4 Cups Parmesan Cheese, Grated
2 T. Flour	1 Cups Broccoli Or Asparagus,
1/2 Tsp. Salt	-Chopped
1 Tsp Spikes Seasoning

1. Heat oven to 350 degrees (set oven rack to second-lowest position).
2. Butter an 8 inch square baking dish.
3. Melt butter in a skillet; add in mushroom slices & Broccoli or Asparagus and cook over medium heat until mushrooms & broccoli are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside. (Optional)Cook bacon and drain on paper towel.
4. In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar chees, cooked bacon (optional) and mushrooms/onion mixture.
5. Pour into buttered baking dish, then sprinkle with grated Parmesan cheese.
6. Bake uncovered for about 20 minutes or until the eggs are set in the center (test with a clean knife if it comes out clean the eggs are set).
7. Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.