Gluten Free Quinoa Stuffed Peppers

September 25th, 2010

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.

Ingredients

1 medium onion, finely chopped (1 cup)

2 Tbs. olive oil

2 ribs celery, finely chopped (1/2 cup)

1 Tbs. ground cumin

2 cloves garlic, minced (2 tsp.)

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

2 15-oz. cans diced tomatoes, drained, liquid reserved

1 15-oz. can black beans, rinsed and drained

3/4 cup quinoa

3 large carrots, grated (11/2 cups)

11/2 cups grated reduced-fat pepper Jack cheese, divided

4 large red bell peppers, halved lengthwise, ribs removed

Directions

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Serves 8.

My fave Veggie Burger recipe

September 19th, 2010

Veggie Burgers

3 Tbsp. olive oil
3/4 cup fresh corn kernels or frozen, thawed
6 mushrooms, finely chopped
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, finely chopped
1 tsp. cumin
Dash cayenne pepper
1/2 cup chopped fresh spinach
1 carrot, peeled and grated
1 small potato, peeled and grated
1/4 cup silken tofu, blended until smooth and liquidy
Salt and pepper, to taste
1/2 cup fresh bread crumbs

• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Stir in the corn, mushrooms, scallions, and bell pepper. Cook for 3 to 4 minutes. Add the garlic, cumin, and cayenne and cook for 30 seconds. Remove from heat and stir in the spinach. Add the carrot and potato and stir to combine. Add the tofu and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together.
• Shape the mixture into 6 burgers and place on a plate. Chill for 1 hour.
• Heat 2 tablespoons olive oil in a nonstick skillet and cook the veggie burgers until golden on each side.

Makes 6 burgers


Raw Sunburgers recipe

September 14th, 2010

Raw Sunburgers

2 C sunflower seeds, soaked 6-8 hours
1/2 Cup carrots
1/2 Cup celery
3 green onions, sliced
1 red bell pepper, sliced
1/4 Cup fresh basil
1/4 Cup fresh parsley

Process all ingredients with S blade in a food processor. Make patties and dehydrate on a teflex sheet at 105 degrees for 12-24 hours until dry. Be sure to turn patties over when dehydrating after 6 hours.

Mystic Corner

July 13th, 2010

I recently purchased a singing bowl at Mystic Corner. They are a great mom and pop shop, specializing in hand made items. They have incense, oils, crystals, and other gift items. You can visit them at 225 West 23rd St at 7th ave in NYC.

Park Rangers Bust Up Yoga in the Park

June 24th, 2010

Well maybe it wasn’t that dramatic. Taken from HuffPo:

A day after yoga took over Times Square, yogis flocked to Central Park’s Great Lawn, setting the world record for the largest registered yoga class. The event was hosted by Flavorpill NYC’s Sascha Lewis, and the rain made sure it also turned into the shortest yoga class.

Yoga instructors Elena Brower, Dharma Mittra, Sadie Nardini and Alison West were on hand to demonstrate to the 10,000 plus participants before the rain started and park authorities called a halt to the gathering.

Mango Avocado Deliciousness!

June 10th, 2010

Curried Mango in Avocado

Taken from Yoga Journal. Thanks!

Ingredients

SERVES 2

  • 1 jumbo avocado, about 1 1/2 lbs.
  • 1 large ripe mango, peeled and cubed
  • 1/2 cup crushed banana or plantain chips
  • 1 to 2 tsp. curry powder, or to taste
  • 2 Tbs. mayonnaise, or low-fat or vegan mayonnaise
  • Juice of 1/2 lime
  • 1/4 cup chopped fresh coriander leaves
  • 3 Tbs. pickled ginger for garnish

Directions

  1. Slice avocado in half, cutting lengthwise. Carefully pull or twist halves apart, and remove seed. Using sharp paring knife, cut crosshatch pattern into flesh almost to skin, and spoon out cubes, leaving 1/8-inch inside layer of avocado flesh. This keeps avocado shell stable.
  2. In mixing bowl, combine avocado cubes, mango cubes, crushed banana chips, curry powder, mayonnaise, lime juice and coriander leaves, stirring together gently.
  3. Mound mixture into avocado halves. Sprinkle each with pickled ginger slices.

Nutritional Information

SERVES 2Amount Per Serving:

Calories 760
Protein 7g
Total fat 66g
Carbs 46g
Cholesterol 10mg
Sodium 620mg
Fiber 19g
Sugars 4g

Vegetarian Times Issue: March 1, 2003   p.54

Rally against BP!

June 8th, 2010

Congress needs to pass the Big Oil Bailout Prevention Act, which would eliminate the cap on BP’s liability—and also to pass campaign finance and ethics reforms to stop big corporations from buying influence and making the kind of bad policies that led to this disaster.

Here’s the event description:

Come to Union Square on June 10 to send a message to Congress and the Obama Administration: Your job is to work for the public interest, not Big Oil’s interests! And make sure that BP pays for every dollar of damage it has caused. We will have speakers, signs, and even a Toxic Lemonade Stand — so we can all see what will happen if Big Oil/Big Business continues buying our politicians. Join us to press our national and state officials for reforms to save our land, water, future, and democracy.

Look for us in the Southwest section of Union Square Park. You can take subways L, N, R, Q, W, 4, 5, 6.


Call your Senators! We want clean air!

June 2nd, 2010

Support the Clean Energy Act. Let’s stop depending on oil! The offices of each senator listen to and count each and every message – so let your voice be heard.

202.243.3121 – That’s the US Capitol Switchboard You can also look up your senators number here.

You can also get information here on Repower America.

NAMASTE

Charlie in Klair Kia 516 Magazine

May 26th, 2010

Thanks to Melissa Joi for the post about my St. Lucia Get Away in Klair Kia 516 Magazine!

This Saturday, Broooklyn Pop Up Swap!

May 24th, 2010

SAT – May 29th – OPENING WEEKEND: SCORE! Pop up Swap!
At Brooklyn Yard.

Saturday, May 29th
Doors: Noon – 6pm
Cover: $3 w/ RSVP, $5 without. RSVP

Score! is not your typical swap. In fact, it more closely resembles a pop-up free store: Attendees donate their goods, volunteers sort and display these items in themed “departments”, and attendees have the option to browse and take whatever they like… for free! It’s essentially a giant party — music, drinks, live screenprinting, photographers taking pictures of stylish “scored” outfits, etc.

This SCORE event will host several curators including Market Publique and NY Bike Jumble.