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.

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 for Mondo Zen Retreat 5-5-12

2 - 15 Oz Cans Red Beans, Rinsed	1 1/2 Caups Green Sweet Peppers,
-And Drained	-Chopped
4 Cups Sweet Potatoes, Peeled And	1 14.5 Oz Can Diced Tomatoes,
-Cubed	-Undrained
8 Oz Boneless Chicken Breast, Cut	1 - 10 Oz. Can Tomatoes And
-Into Bite Sized Pieces	-Chopped Green Chiles,, Undrained
8 Oz Chicken Boneless Thighs, Cut	1 Tablespoon Cajun Seasoning
-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
-Chicken Broth

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 2-8-14

1 Medium Onion, Liced	-Butter Beans, Rinsed And Drained
1 Small Potato, Peeled And Finely	1 Can (14 1/2 Oz) Italian Stewed
-Chopped	-Tomatoes, Undrained
1 Rib Celery, Chopped	1/4 Cups Fresh Parsley, Minced
2 Tbsp. Olive Oil	1 Tbsp. Pesto, Prepared Dressing
3 Clove Garlic, Minced	1/4 Cups Orzo Pasta, Uncooked
3 Cans (14 1/2 Oz) Reduced Sodium	1 Cups Fresh Baby Spinach
-Chichen Or Veggie, Broth	1/4 Cups Romano Cheese, Grated
1 Can (15 Oz) White Cannellini Or

1. In a Duch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
2. Add spinach and cook just until wilted. Sprinkle each serving with Romano Cheese.

Mondo zen retreat 2-8-14

2 Cups Onions, Chopped	1 Tsp Fresh Ginger, Grated
2 T. Vegetable Oil	1 Tablespoon Fresh Cilantro,
1/2 Tsp. Cayenne Or Other Ground	-Chopped
-Dried Chiles	1 1/2- 2 Cups Okra Or Pea Pods,
1 Tsp. Garlic, Pressed	-Chopped
2 Cups Sweet Potatoes, Cubed -1	1/2 Cups Peanut Butter (I Use
-Inch	-Chunky), Can Be Made From Scratch
3 Cups Tomato Juice	2 Cups Cabbage (I Use Purple, More
1 Cups Apple Juice	-Color), Chopped
1 Tsp Salt	1 (14oz.) Can Fire Roasted Tomatoes

Saute' the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute' for a couple more minutes. Add the cabbage and sweet potatoes and saute', covered, for a few minutes. Mix in the juices, salt ginger, Cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra/Pea pods and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

Mondo Zen Retreat 2-8-14

2 Cups Water	-& Peeled
1 Cups Quinoa, Rinsed And Drained	1.2 Cups Pepperoncini, Chopped
1 Pkg Fresh (Steamed) Or Frozen	1/2 Cups Greek Olives, Pitted And
-Spinach, Chopped, Thawed,	-Halved
-Squeezed Dry	3/4 Cups Reduced Fat Greek Dressing
1 1/2 Cups Feta Cheese, Crumbled	3/4 Cups Canned Black Beans
1 Cups Grape Tomatoes	-(optiomal), Rinsed
1/2 Cups Chopped Cucumbers, Seeded

1. In a small saucepan, bring water to a boil. Add Quinoa. Reduce heat: cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat.
2. In a large bowl, combine the Quinoa, spinach, cheese, tomatoes, beans, cucumber, Pepperoncini and olives. Pour 1/2 cup dressing over Quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
3. Just before serving, drizzle remaining dressing over salad: toss to coat.

Mondo Zen retreat 2-8-14

1 Lb. Fresh Asparagus, Trim And	1 Cups Sweet Red Pepper
-Cut Into 1" Pieces	8 Eggs
4 English Muffin, Split And Toasted	2 Cups 2% Milk
2 Cups(8oz.) Colby-Monterey Jack	1 Tsp. Salt, 1 Tsp.
-Cheese, Shredded	Ground Mustard 1/4 Tsp., Pepper

1. In a large saucepan, bring 8 cups water to a boil. Add asparagus, cook, uncovered, 2-3 minutes or just until crisp-tender.
Drain and immediately drop into ice water. Drain and pat dry.
2. Arrange six English muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, and red pepper.
3. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over the top. Refrigerate, covered, overnight.
4. Preheat oven to 375 degrees. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Zen Retreat 2-8-14

2 Medium Potatoes, Boiled And	Leaf Lettuce Or Sprinach
-Siiced	Dressing
2 Beets, Boiled, Skinned And Sliced	1/3 Cups Olive Oil
4 Carrots, Cut To 1/2 "	2Tablespoon Balsomic Vinegar
1 Green Bell Peppers, Seeded And	Salt And Pepper, To Taste
-Sliced	3Tablespoon Parsley, Fresh Chopped
1 Red Bell Peppers, Seeded And	4 Eggs, Peeled & Quartered
-Sliced	Black Olives, Sliced

Prepare the potatoes and beets. In a pot of boiling water, cook or steam the cut carrots and peppers separately, until tender. On a platter, arrange all of the vegetables on a bed of lettuce/Spinach.

In a blender, whirl the dressings ingredients until creamy. Pour the dressing over the salad.

Decorate the salad plate with the hard-boiled eggs and a few black olives. Sprinkle freshly groun black pepper on the eggs and a little shredded cheese on top of the salad..

Mindfulness reminder: As you sit and take the first few bites of salad, notice the colors, textures, flavors, and smell. Close your eyes to the surprises this salad has to offer.

Mondo Zen Retreat 2-8-14

1/2 Cups Butter, Softened	2 Medium Bananas, Ripe And Mashed
1 1/2 Cups Sugar	-(About 1 Cup)
2 Eggs	Frosting
1 Cups (8 Oz.) Sour Cream	1/2 Cups Butter, Softened
1 Tsp. Vanilla	2 Tsp. Vanilla
2 Cups Flour	3 1/4 To 4 Cups Confectioner's'
1 Tsp. Baking Soda	-Sugar
1/4 Tsp. Salt	1 Pkg. (8oz) Cram Cheese, Softened

1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
2. Spread into a greased 15 in x 10 in x 1 inch baking pan. Bake at 350 degrees for 20-25 minutes or until a tooth pick inserted near the center comes out clean ( do not over bake) cool.
3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioner's'' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Mina's Recipe

1Cups Butter	1 Tsp Vanilla
1 Cups Brown Sugar	1 8oz. Bar Milk Chocolate
2 Cups Flour	Nuts, Chopped
1 Egg Yolk

Cream butter & sugar until light, add beaten egg yolk, vanilla, sifted flour and spread thinly on a cookie sheet. Bake at 350 degrees.
Melt chocolate and spread on cookie while warm and sprinkle with chopped nuts if desired.

2 1/4 Cups Flour	1 Tsp. Almond Or Vanilla Extract
3/4 Cups Sugar	Filling
3/4 Cups Butter, Cold, Cubed	1 Pkg. (8oz) Cream Cheese, Softened
1/2 tsp. Baking Powder	1/4 Cups Sugar
1/2 Tsp Baking Soda	1 Egg, Slightly Beaten
1/2 Tsp. Salt	1 Can (21oz) Pie Filling
1 Egg, Lightly Beaten	1/2 Cups Slivered Almonds Or
3/4 Cups Sour Cream	-Pecans, Chopped

1. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cram and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9 in. springform pan with removable bottom.
2. For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds/pecans and reserved crumb mixture.
3. Bake at 350 degrees for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.
(Substitute apple pie filling for the cherry filling and 1/2 cup chopped pecans or walnuts for the almonds. or Substitute blueberry pie filling for the cherry.)

Mindfulness Practice: As you prepare this lovely coffee cake, remember all of those beings that helped to create the items your add. Take in the textures you feel with your hands and smells as you build the layers. Notice the first aromas as it bakes. Finally delight in the taste of this morning offering.