Recipe Index

Peach Crisp With Cream
Red Lentil And Squash Soup
Tasty Oatmeal
Tridoshic Vegetable Curry #1
Southwestern Quinoa With Black Beans And Toasted Pecans
Corn And Chipotle Soup With Avocado-Radish Salsa
Breakfast Spinach, Mushroom And Egg Casserole
French Lentils With Bacon And Asparagus
Fruit Salad
Chocolate-Crusted Pumpkin Pie
Chocolate-Chip Cookies


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Recipe Index

Peach Crisp With Cream
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Made for Mondo Zen Retreat 2-9-13

5 Cups Peaches, Peeled And Sliced 1/2 Tsp. Ground Cinnamon
1/2 Tsp. Nutmeg, Ground 1/4 Tsp Butter, Melted
1/2 Cups Rolled Oats 1cups Heavy Cream, Whipped
1/2 Cups Almonds, Chopped 1 Pkg Stivia
1/3 Cups Brown Sugar 1 Nutmeg, Grated
1/4 Cups Coconut, Flaked

1. Preheat oven to 350 degrees. In three 6 1/2 inch oven-going skillets or a 2 quart baking dish combine layer peaches. Sprinkle with ground nutmeg.
2. For topping, in a bowl stir together oats, almonds, brown sugar, coconut, and cinnamon. Drizzle with melted butter, toss gently to coat. Sprinkle topping over fruit.
3. Bake for 35 minutes or until peaches are tender and topping is golden. If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking.
4. Serve warm. Top each serving with Whipped Cream & Stivia (or just cream unwhipped), have freshly grated Nutmeg to top off dessert.


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Red Lentil And Squash Soup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Zen Retreat 2-8-13

3 Cups Or More Butternut Or Winter 1 Tsp. Tumeric
-Squash, Cooked And Pureed 1/2 Tsp. Whole Cumin Seed, Toasted
1 Cups Red Lentils -In A Dry Pan
1 (1/4 Inch)Slice Fresh Ginger, 1 Tsp. Salt
-Diced 6 Cups Water

Bake the squash, scoop the meat out of t he shell, and puree.
While the squash is baking, wash the lentils and put them in a big pot with the water. Bring to a boil and skim off the foam.
Add the ginger, tumeric, and cumin seed. Cook until the lentils are tender (45 minutes or so)
Add the salt and the pureed squash and more water if needed.
Heat thoroughly and serve.


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Tasty Oatmeal
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 2 Servings

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.


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Tridoshic Vegetable Curry #1
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 9 Servings

Zen Retreat 2-9-13

1 Cups Green Peas (frozen) 2 Tsp Cumin Seeds
1 Cups Carrots, Diced 2tsp. Black Mustard Seeds
1 Cup Potatoes, Diced 1 Tsp. Coriander Powder
2 Cups Green String Beans, Cut To 1/2 Cups Yogurt
-1 Inch 1 Tsp. Sea Salt, 1
2 Tablespoon Sunflower Oil Or Ghee 1 1/2 Cups Water, 2 Tsp. Turmeric

Heat oil or ghee in large heavy skillet. Add mustard and cumin seeds. When the mustard seeds pop, add turmeric. Then add all the vegetables and the water. (If using frozen peas, don't add until rest of vegetables are nearly don.) Cook covered until the vegetables become tender, about 15-20 minutes. Next add yogurt and the rest of the ingredients, stirring well. Simmer uncovered on low heat for another 15-20 minutes.

Serve over rice or other grains.


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Southwestern Quinoa With Black Beans And Toasted Pecans
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Made this for a Zen Retreat 2-9-13

1 Tsp. Salt 1 Avocado, Sliced
1 Tsp. Cumin, Ground 2 T Plus 1 Tsp. Orange Juice,
1 Tsp. Coriander, Ground -Divided
1/2 Tsp Cinnamon 2 Cloves Garlic, Minced
3 T Plus 1 Tsp Olive Oil, Divided 1 15.5 Oz Can Black Beans, Rinsed
1 Bunch Green Onions, Thinly -And Drained
-Sliced 1/2 Cup Plus 2tab. Divide 1/2 Cups Pecans, Coarsely Chopped
1 1/2 Cups Red Quinoa, Rinsed And -And Toasted, & Garnish
-Drained

Combine salt, cumin, coriander, and cinnamon in small bowl.

Heat 2 T. oil in saucepan over medium-low heat. Add 1/2 cup green onions, cover, and cook 5 minutes, or until softened. Stir in cumin mixture, then Quinoa. Add 2 cups water, and bring to a boil. reduce heat to medium-low, cover and simmer 18 - 20 minutes, or until spiral-like germ is visible. Remove from heat, and fluff. Place folded paper towel over Quinoa, cover pot with lid, and let stand 5 minutes. Transfer to bowl.

Place avocado slices (if using) on plate, and drizzle with 1 tsp. orange juice and 1 tsp.oil. Season with salt, if desired.

Heat remaining 1 T. oil in skillet over medium heat. Add garlic, and saute 30 seconds. Stir in remaining 2 T. orange juice, then black beans. Cover, and cook 2 minutes, or until warmed through. Stir bean mixture into Quinoa. Stir in pecans. Serve garnished with avocado., remaining 2 T. green onions, and more pecans


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Corn And Chipotle Soup With Avocado-Radish Salsa
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Made for Zen Retreat 2-9-13

2 Tablespoon Olive Oil 2 Chipotle Chiles In Adobe Sauce,
1 Medium Onion, Thinly Sliced -Chopped
1 Clove Garlic, Peeled And Thinly 3/4 Cups Almond Milk
-Sliced 3 Large Radishes, Diced
1/4 Tsp Coriander, Ground 1/2 Avocado, Peeled And Diced
3 Cups Corn Kernels 1# Frozen 2 Tsp. Lime Juice
2 Cups Low-Sodium Vegetable Broth Cilantro Leaves For Garish

1. Heat oil in pot over medium heat. Add onion, and saute 5 minutes. Stir in garlic and coriander, and cook 1 minute. Set aside 1/2 cup corn for garnish: add remaining corn, broth and chilies to pot: bring to a simmer. Cover, and simmer 7 minutes. Stir in almond milk. Puree mixture with immersion blender, and season with salt, if desired.

2. Combine radishes and avocado in bowl. Stir in lime juice. Serve soup garnished with 2 T., avocado mixture, a sprinkling of corn kernels and Cilantro.


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Breakfast Spinach, Mushroom And Egg Casserole
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 2-10-13 You can substitute broccoli or asparagus for the spinach or omit all veggies and just have a ham and cheese egg dish. This is a very versatile recipe

1 Cups Milk 2 Cups Colby-Monterey Jack Cheese,
3/4 Cups Cottage Cheese -Shredded
6 Eggs 4 Tablespoon Butter
1 10 Ounce Spinach, Chopped 1 Tsp Pepper
2 Cups Mushrooms, Sliced 1 Tsp Salt
1/2 Cups Onions, Finely Chopped 1/4 Tsp Papaya
1/2 Cup Flour

1. Use cooking spray to prepare a 13 x 9 inch baking pan.

2. In a fry pan saute onions and mushrooms, combine spinach and cook until bright green.

3. In a bowl beat eggs and add milk to eggs as you beat them, then slowly add flour, continue to beat or blend the mixture until smooth.

4. Add pepper and salt to egg mixture. Set aside.

5. Using a spoon spread cottage cheese on bottom of baking pan.

6. Spread spinach mixture over the layer of cottage cheese.

7. Pour egg mixture over the spinach mixture.

8. Top the egg mixture with Colby Jack Cheese, making sure it is evenly spread.

9. Either pop into the oven or cover with plastic wrap and place in the refirgerator over night or until ready to back.

10. Bake in overn at 350 for 40 minutes or until firm in center. Serve with Salsa if desire.


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French Lentils With Bacon And Asparagus
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Made for Zen Retreat 2-10-13

1 Cups French Lentils, Rinsed And 3 Large Shallots, Peeled And Sliced
-Drained 2 Tablespoon Fresh Thyme
1 Bunch Asparagus, Chopped 2 Tablespoon Olive Oil
2 Large Jar Roasted Peppers, 2 Tablespoon Champagne Vinegar
-Drained And Julienned 1/2 Tsp Salt
1/4 Cups Parsley 1/2 Tsp Black Pepper
4 Slices Bacon, Chopped

1. In a 20-quart pot, bring lentils and 4 cups water to a boil. Reduce heat and simmer 15 minutes. Lentils are done when tender but not falling apart. Drain, rinse very gently, then let drain well.

2. To blanch asparagus, cut off hard tips and slice tender stems in 2 inch pieces. Drop asparagus in boiling water 30 second, drain, and rinse with cold water, reserve 1/2 cup of asparagus for garnish.
Drain until dry. Transfer lentils to a large bowl and add asparagus. Add roasted peppers and parsley.

3. In a large skillet, cook bacon over medium-high heat, stirring until crisp and browned. Transfer to paper towels to drain. Pour off all but 1 T bacon fat, and add shallots and thyme to pan. Stir and add oil. Stir to soften shallots and loosen browned bacon bits from pan.

4. When shallots are soft, remove from heat and add vinegar. Stir and pour over lentils. Add salt and pepper, and toss to coat. Spread on a platter, top with reserved asparagus tips and bacon bits, and serve.

*For vegitarian omit the bacon and bacon fat.


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Fruit Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Zen Retreat 2-10-13

1 20 Oz Can Pineapple Chunks Or 2 Banana, Cut Into Slices
-Bits, Drained 1 Pint Strawberries, Cut In 1/2
1 11 Oz Can Mandrine Oranges, 1 Pint Heavy Cream
-Drained 2 Pkg Stivia

Mix all fruit together and Mix the Heavy cream and stivia together until whipped.


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Chocolate-Crusted Pumpkin Pie
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Made for Zen Retreat 2-9-13

Crust 2 Tablespoon Lemon Juice
1 1/4 Cups All-Purpose Flour 1/2 Cups Brown Sugar
1/4 Cup Unsweetened Cocoa Powder 1/4 Cups Cornstarch
1/2 Cup Confectioner's' Sugar 1 Tsp. Ginger, Ground
1 Stick Butter 1 Tsp. Baking Powder
1/4 Tsp. Vanilla 1/2 Tsp. Baking Soda
Filling 1/2 Tsp Cinnamon, Ground
1 1/2 Cups Oven Roasted Pumpkin, 1/8 Tsp Cloves, Ground
-Puree 6 Tablespoon Butter, Melted
1 Cups Almond Milk

1. To make Crust: pulse flour, cocoa, and confectioner's' sugar in food processor until combined. Add butter and process until mixture resembles sand. With processor running, add vanilla and 3-4 T. cold water, and process until smooth dough forms. Chill 2 hours.

2. Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. chill 30 minutes.

3. To make filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

4. Combine almond milk and lemon juice in bowl. whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and butter.

5. Preheat oven to 400 degrees. Place crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350 degrees, and bake Curst 10 minutes. Remove parchment and beans, and bake 5 minutes.

6. Pour filling into crust, and bake 25-30 minutes, or until filling is bubbling in center. Cool completely before serving.

** Shave Chocolate bar on top of each serving or make Chocolate Whipping Cream and add a dollop to each piece.


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Chocolate-Chip Cookies
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 48 Servings Preparation Time: 0::00

Zen Retreat 2-9-13

2 1/4 Cups Flour -Temperature)
1 Tsp Baking Soda 1/2 Cups Granulated Sugar
1/4 Tsp Salt 1/3 Cups Corn Syrup (Light-Colored)
3/4 Cups Brown Sugar, Packed 1 1/4 Cups Semisweet Chocolate
2 Tbl Butter -Chips
1 Tsp Vanilla Extract Cooking Spray
4 Large Egg Whites (At Room

Preheat oven to 375. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well-blended (about 5 minutes). Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375 for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered.

Per Serving: 77 Cal (22% from Fat, 5% from Protein, 73% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 15 g Carb; 0 g Fiber; 6 mg Calcium; 0 mg Iron; 53 mg Sodium; 1 mg Cholesterol


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