Mondo Zen Retreat 10-6-12

1 Cups Almond Milk	1/8 Tsp White Pepper
1 Tbs Gluten-Free Flour Mix	3/4 Lb Button Mushrooms, Sliced
1/8 Tsp Sea Salt	1 Tbs Cream Sherry

In a blender combine the milk, flour, salt, and pepper. cover the blender and whirl at top speed for about 30 seconds to blend. Pour the mixture into a large sauce pan and cook over medium heat, whisking constantly, until the sauce begins to thicken, about 3 -4 minutes. Add the mushrooms, cover, and continue simmering , stirring occasionally, until the mixture is reduced by half, 6 -7 minuses. Add the sherry and stir to blend. Serve hot over Spaghetti Squash.

Pierce the skin of squash with a knife in four places Microwave on high for 7 minutes and then turn and cook on high for 7 minutes, continue to cook as needed. When the knife goes in easy and the sides are soft remove from Microwave. Or cut length wise and clean out seeds then cook on a baking sheet cut side down with a 1/2 of water in the pan for 30-40 minutes in a 350 degree oven. Let cool and scoop out the squash

Made for Mondo Zen Retreat 10-5-12

1 Mediium Carrot, Coarsely Chopped	1 Can (15 Oz) Great Northern
1 Small Zucchini, Coarsely Chopped	-Beans, Rinsed And Drained
1 Small Yellow Summer Squash,	1 Can (14 Oz) Tomatoes, Diced
-Coarsely Chopped	1tsp. Thyme, Dried
1 Small Red Onion, Chopped	1/2 Tsp Salt
2 Tablespoon Extra Virgin Olive Oil	1/2 Tsp Oregano, Dried
2 Cloves Of Garlic, Minced	1/4 Tsp Pepper
3 Cans Vegetable Stock	1/4 Cup Parmesan Cheese, Grated
4 Cups Swiss Chard, Chopped

In a Dutch oven, saute the carrots, zucchini, yellow squash and onion in oil until tender. Add garlic: saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and peeper.

Bring to a boil. Reduce heat: simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Served at Mondo Zen Retreat 10-6-12

1 1/2 Cups Low Sodium Vegetable	-Onion, Chopped
-Broth	16 Pitted Black Olives (like
3/4 Cups Quinoa, Rinsed And Drained	-Kalamata), Halved
2 Tsp. Olive Oil	1/4 Cups Golden Raises
1 Lb Swiss Chard, Leaves Cut Into	1/2 Tsp. Red Pepper, Flakes
-Ribbons, Stems Chopped	3 Cloves (1 Tbs.) Garlic, Minced
1 Medium (1 1/2 Cups) Yellow	2 Tbs. Pine Nuts, Toasted

Bring broth to a boil in medium saucepan. Add Quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onion, olives, and raisins. Saute 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes: saute 6 minutes, or until greens are tender. stir in garlic, and season with salt and pepper, if desired.

Divide Quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.

Mondo Zen Retreat 10-6-12

Filling	Crust
1/4 Cups Honey	2 1/2 Cups Gluten Free Rolled Oats
1 Tsp Gluten Free Vanilla	1 Tbs Gluten Free Flour
2 1/2 Cups Fresh Pineapple, In	2/3 Cups Honey
-Chunks	1/4 Cups Unsweetened Shredded
2 1/2 Cups Mango's, Peeled,	-Coconut, Flaked
-Pitted, And Chunked

Preheat the oven to 350 degrees. Lightly oil an 8 by 8" cake pan or 9" deep dish pie pan with coconut oil and set aside.

Th Prepare the filling. In a bowl combine the honey and vanilla, stirring to blend. Add the pineapple and mango, stirring to incorporate. Set aside.

To Prepare the crust and assemble the dish. In another bowl combine the oats, coconut, and flour, stirring to blend. Add the honey , stirring to fully combine. Transfer two-thirds of the oat mixture to the prepared pan, using a spatula to press the oat mixture into the bottom of the pan and compact it. Pure the fruit mixture over the oats and gently press down with a spatula to compact the fruit. Evenly distribute the remaining oat mixture on top of the fruit to form a crust. Bake the dish 20-25 minutes, or until the oats are golden brown. Serve warm.

Zen Retreat 10-6-12. I have made this for years with my family and they all enjoy it even the little ones.

3 Ripe Tomatoes, Sliced	1/2 Cups Fresh Basil, Sliced In
1 Large Onion, Sliced	-Strips
1/2 Pounds Mozzorella Cheese,	Italian Salad Dressing
-Balled Or Sliced

1. Arrange the tomatoes, cheese and onions in slices on a plate alternating tomatoe, cheese and onion. Sprinkle the strips of Basil over the vegetables and cheese and sprinkle wit Italian dressing. Have additional dressing on the table incase more is needed by guests.

Mondo Zen Retreat 10-7-12

2 Pounds Potatoes, Grated	4 Green Onion, Sliced
1/4 Cups Gluten Free Flour	1/4 Cups Canola Oil, More If Needed
1 Tsp Gluten Free Baking Powder	3 Cups Applesauce
1/4 Tsp Black Pepper, Ground	Sour Cream
2 Eggs, Beaten

To Prepare the Potatoes: Line a dinner plate with a double layer of cheesecloth. Peal the potatoes and then, using the largest hole on a grater, grate them onto the cheesecloth: Gather up the corners of the cheese cloth and squeeze the potatoes to extract any liquid.

To Prepare the Batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the eggs, green onions, and potatoes, and stir to blend.

To Make the Pancakes: Line a plate with several layers of paper towel and set aside. Heat 2 Tablespoons of the oil in a cast-iron skillet or heavy nonstick skillet over medium - high heat. Spoon the batter by 1/3 cupfuls onto the hot skillet, flattening them slightly with the back of the spoon. Fry until their undersides are golden brown, 3-5 minutes. Flip the pancakes over and cook 3-4 minutes longer. Transfer the pancakes to the prepared plate. Continue cooking the pancakes, adding oil as needed, 2 tablespoons at a time, with the remaining batter. Serve hot with applesauce and Sour Cream,.

Mondo Zen Retreat 10-6-12

2 Large Beets, Trimmed	2 Tablespoon Olive Oil
8 Oz. Baby Spinach	1 Tablespoon Red Wine Vinegar
1/3 Cups Feta Cheese, Crumbled	1/2 Tsp Salt
21/2 Cups Walnuts Or Pecans,	1/4 Tsp Pepper
-Toasted

Preheat oven to 425 degrees. Place beets in baking sheet. Roast until fork tender, about 1 hour depending on size of beets. When cool enough to handle, peel beets and roughly chop.

Place spinach, beets, boat cheese, and nuts in a large bowl.

In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine.

4 Eggs	1 Tsp. Black Walnut Extract
1 1/2 Cups White Sugar	1/2 Tsp. Almond Extract
3/4 Cups Butter, Melted	1 Cups Walnuts, Chopped
2 Tsp. Vanilla Extract	5 Cups All-Purpose Flour
1 Tsp. Anise Extract	4 1/2 Tsp. Baking Powder

1. Stir together flour and baking powder and set aside.
2. Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually stir flour mixture into creamed mixture blending well.
3. Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.
4. Place ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree oven for approximately 20 minutes, until bottoms are pale gold in color.
5. Let cool about 2 minutes on the baking sheet then cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on sides and bake at 375 degrees until lightly toasted (approximately 15 minutes). cool on baking sheet. Store airtight.

Mondo Zen 3 Day at SPZC 10-6-12

1/2 Cups Butter, Softened	1 3/4 Cups All Purpose Flour
2/3 Cup White Sugar	4 (1oz.) Squares White Chocolate,
1/4 Cups Unsweetened Cocoa Powder	-Chopped
2Tsp. Baking Powder	3/4 Cups Semisweet Chocolate Chips
2 Eggs

1.In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
2. Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long loaf. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
3. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a sire rack to cool for one hour.
4. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees for 9 minutes. Turn cookies over, and bake for 7-9 minutes. Cool completely, then store in an airtight container.

This one is great with huckleberries too (if you're lucky enough to find them). Zen Retreat 2012

2 1/2 Cup Flour	2 Egg
1 1/2 Tsp Baking Powder	1 Cup Buttermilk
1/2 Tsp Baking Soda	4 Oz Butter
3/4 Cup Sugar	1 1/2 Cup Blueberries
1/4 Tsp Salt

Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400 degrees F for 20 -30 minutes until golden brown.

Per Muffin: 122 Cal (33% from Fat, 8% from Protein, 59% from Carb); 2 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 18 g Carb; 1 g Fiber; 35 mg Calcium; 1 mg Iron; 138 mg Sodium; 31 mg Cholesterol

Made this for a Zen Retreat 11-6-11

8 Cups Broccoli, Trimmed	Salt & Pepper
4 Eggs, Beaten	1/2 Cups Cheddar Cheese, Grated
2 Cups Cottage Cheese	8 Tablespoon Bread Crumbs
4 Teaspoon Green Onions, Minced	1/2 Cups Cheddar Cheese, Grated
1 Teaspoon Worcestershire Sauce	8 Tablespoons Butter

1. Parboil broccoli for 7 minutes, drain and place in buttered casserole (9 X 13).

2. Combine the eggs, cottage cheese, green onions, Worcestershire sauce, salt and pepper and cheddar cheese. Mix and pour over broccoli.

3. Cover casserole with second 1/2 cup of cheese and bread crumbs and dot with butter.

4. Bake at 350F for 20 - 30 minutes.

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.

During the cooking process you can add apples, cherry's, blueberry's, nuts or raisins to this for variety. Use your imagination to bring in different flavors, textures, and aromas. This is part of your mindfulness practice first thing in the morning, awareness to the nourishment you offer your body.

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	6 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, Coconut 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.

Mondo Zen Retreat 10-6-12

4 Inches Daikon, Shredded	-Freshly Squeezed
3/4 Cups Radishes, Sliced	1 Tablespoon Dry Sherry
1 Medium Carrot, Grated	Dash Of Salt
1/4 Cups Tahini	Sugar
4 Scallions, Sliced	1/4 Cups Almonds, Chopped
1 1/2 Tablespoon Lemon Juice,

Combine Daikon, red radish, and carrots in a medium bowl.

Whisk the Tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is smooth paste.

Toss the dressing with radishes until well combined. Garnish with almonds if desired.