Nix Capirotada

Bread Pudding
-1 cup melted butter
-18 slices bread (half sandwich white/half sandwich wheat)
-1 cup chopped pecans
-1/2 cup raisins
-8 slices American cheese
-8 slices Swiss cheese

Syrup
-2 quarts water
-2 cinnamon sticks
-1 1/2 cups packed dark brown sugar
-2 teaspoons vanilla extract

Directions:
Heat oven to 350 degrees. Spread melted butter on one side of bread slices and put on baking sheet. Bake for about 10 minutes on one side; turn and toast another 5 minutes and then set aside to cool on a wire rack.
In a 9-by-13-inch casserole dish, layer ingredients in order as follows:
Layer 1-6 slices of toasted bread, 1/2 of pecans, 1/2 of raisins and all of American cheese
Layer 2-6 slices of toasted bread, remaining pecans, remaining raisins and all of Swiss cheese
Layer 3-Remeining toasted bread
Slowly pour Syrup over top layer, so it's throughly soaked. Pour syrup in dish to fill it about halfway. Save extra syrup, in case it's needed later. Bake for 1 hour, or until liquid is bubbling and nearly absorbed, and the top layer browns and the center rises. Pour extra liquid over misture, if a very moist capirotada is desired. More cheese may be sprinkled on top, if desired. Serve warm.

For syrup: Combine water, cinnamon sticks, brown sugar and vanilla extract in a large saucepan, bring to a boil and let simmer 15-20 minutes. Set aside until ready to pour on bread mixture.

Makes 10 servings, each 680 calories (50.8 percent calories from fat), 40g fat, 85mg cholesterol, 510 mg sodium, 71 g carbohydrates, 3 g dietary fiber, 15 g protein.

Black Beans and Rice

Hands-on: 10 minutes
Total: 25 min. Serves: 4

-2 Tbsp vegetable oil
-1 onion, chopped
-2 bell peppers, chopped
-1 tsp chili powder
-salt and pepper
-1/2 cup long -grain white rice
-1 (14 oz. )can black beans, drained and rinsed
-1 1/4 cup water

1. Heat oil over medium-high. Add onion and peppers. Saute until soft, 6-7 minutes. Stir in chili powder and season with salt and pepper; cook 1 minute more.
2. Stir in rice, add beans, and wover with water. Boil.
3. Cover; simmmer 12-15 minutes.
4. Remove from heat; let stand 5 minutes, covered.
5. Fluff; serve with sour cream and green onions, if desired.

Living Life to the Fullest

Try these steps:

1. Script your day: in the morning, befroe you get out of bed, visualize your day. See yourself surrounded by peace and love and joy in your life. See yourself on top of the world fulfilling your dreams. Do the same at night in  bed, ready to sleep. 

2. Capture each moment: throughout the day, commit yourself to be so "present" in each activity, that you are able to capture beauty in every single moment of your day. Decide to remain in the "NOW", not allowing the mind to think much of the past or future, but the "here and now" appreciating each moment.

3. Choose to stay in the Power. In other words, do no give your power to others. You can choose not to react to others' behaviors. See others' behaviors toward you as opportunities for you to be loving, compassionate, forgiving. 

4. You are a Spiritual being having a human experience, not the other way around. Become aware of your senses and the beauty around you. Become aware of all the little things in life, the clouds, the trees and plants, the sounds of the birds. Become aware of your physical body and the sensations of your body. Everyone is a Spiritual being. We are here for a brief and temporary journey sharing our experience with our loved ones. Decide not to take them for granted, but enjoy each precious moment with them. 

Living life to the fullest and being happy are our choices. At the end of our lives what matters most is how present we were throughout our journey. Our interactions with others and how loving we were towards ourselves and others. Let's commit today to live life to the fullest, after all, it is transitory and ephemeral. 

-by Laura Bonilla, C.Ht. 

Are you a Sacred Activist?

Take the Quiz!
-Do you have a burning desire to change the world or make a difference?
-Is there a cause or issue that breaks your heart?
-Are you devoted to a spiritual practice such as prayer or meditation?
-Are you concerned about the environment, social justice, nonviolence and personal wellness?
-Are you seeking for deeper meaning in your life?
-Do you believe love is the essence and creative force of life?
-Are you anxious about the current state of the world and looking for a way to pitch in?

If you answered Yes to two or more of these questions then you are being called on to become a Sacred Activist.
Author Andrew Harvey

Did you know.....

Did you know that:
Astragalus:
-is an herb
-builds the immune system in preparation for winter
-Inhibits viral growth and enhances the immune system on many different levels
-Increases white blood cells and overall ability of the body to scavenge pathogenic bacteria
-strengthens the lungs
-Drink this herbal tea helps with digestion and increases digestive function and enhances nutrient assimilation.
-As a medicine it increases resilience and stamina and invigorates the vital force.
-Helps restore energy levels
-helps with rejuvenation after stressful life situations
-can add it to soup-Just throw 3 to 4 of these sticks into any soup that you make. Add them at the beginning of making the soup. Let them steep in soup broth until soup is eaten.

Here are some recipes:
Astragalus Rice
-3 cups water
-1 cup rice
-3 sticks astragalus
Put all ingredients into a pot.  Turn the stove on high and bring to a boil. Once it reaches a boil, turn the stove down to the lowest setting, put the lid on the pot and cook until rice is ready. Take the astragalus sticks out before serving.

Astragalus Quinoa
-1 cup water
-1 cup quinoa
-2 astragalus sticks
-1 cup chopped seasonal vegetables
Put water, quinoa and astagalus into a pot. Bring to a boil, turn the heat down to the lowest setting. Put the lid on and let cook ten minutes. Add chopped veggies and continue to cook on lowest setting until ready.

Astragalus Tea
-4 cups water
-4 sticks astragalus
Put water and astragalus into a quart jar and let sit at room temperature overnight. In the morning take the sticks out and enjoy the tea. this tea lasta for about 2 days.

Thanks Kami McBride for the info!

Truffle Heaven

Truffle Heaven

Dish: Truffled Orzo with Asparagus
Creamy and delicious, it's like a comforting mac and cheese but elevated (more elegant and a bit lighter)

Serves 4
-1bunch stardard-size asparagus (or use broccoli if you can't find asparagus)
-1 1/2 cups orzo
-2 tbsp extra virgin olive oil
-3 cloves garlic, peeled and sliced
-1/2 cup heavy cream
-1 tbsp unsalted butter
-2 tbsp grated Parmesan cheese
-1 tbsp grated pecorino Romano
-2 tbsp black truffle butter* (found in dairy section at Whole Foods and other organic markets)
 Salt to taste
-1 tsp cracked black pepper

*If truffle butter is unavailable , you can make your own by combining 2 tbsp softened (not melted)
  unsalted butter with 1/2 tsp of black truffle oil.

1. In a 5-quart pot, bring salted water to a boil
2. Place washed asparagus in boiling water for 1 minute, remove with tongs and set aside, keeping water
 boiling
3. Cook orzo in same pot for 7-9 minutes; drain in a colander. Set aside.
4. Trim the tough stem ends off asparagus and discard. cut remaining asparagus into 1/4-inch thick slices
   and reserve.
5. In a medium pan, heat oil, then saute garlic until golden brown.
6. Add asparagus to pan; add cooked orzo.
7. Continue cooking orzo ove low heat and add heavy cream and butter, stirring constantly
8. Add cheeses and stir until they melt and combine
9. Stir in truffle butter, salt, and pepper. Serve in a bowl family-style; top with more Parmesan if desired.

Credits: The Harrison in NYC
Chef Amanda Freitag

Cantaloupe Salsa

CANTALOUPE SALSA


-1/2 large recipe cantaloupe
-3/4 cup finely diced red bell pepper
-1/4 cup finely chopped cilantro
-3 Tbsp. finely chopped scallions, white and green parts
-Juice of lime
-Pinch of salt and hot pepper flakes

Remove seeds and rind from cantaloupe. Chop cantaloupe into very small dice. Put in bowl. Add diced red pepper, cilantro, scallions and lime juice. Stir.  Add pinch of salt and pepper flakes. Chill. Serve with grilled fish. Makes 4 servings.

Thanks Lakeside Organic Gardens!

Watermelon Lemonade

WATERMELON LEMONADE

fat free, low sodium, gluten free, dairy free
-Be sure to taste the watermelon first. If it's very sweet, reduce the sugar.

-6 cups 1"cubes seedless watermelon (from about a 5-lb melon)
-1 bottle (10oz) 365 Everyday Value Organic Lemon Juice
-6 cups of water
-3/4 cup cane sugar
-Crushed ice
-Mint sprigs, for garnish

Working in batches as necessary, puree watermelon and lemon juice in blender until smooth; transfer to a large container. Add water and sugar; stir until dissolved.  Pour or ladle over ice in tall glasses, garnish with mint and thin slices of watermelon, if desired, and serve.

Serves 16.

Did you know?!!!!

Did you know there are more than 80,000 chemicals used in consumer products and manufacturing in the United States- and more than 2,000 new chemicals are introduced each year. Only about 200 have been tested for safety.

The government DOES NOT REQUIRE testing or health studies for chemicals including those found in household cleaners, pesticides, paints and stains, skin and hair care products, and the hormones used in the meat and dairy industries.

Your health is at risk! 


3 Steps to Reduces Dangerous Toxins in Your Home Today

1. GET RID OF CONVENTIONAL CLEANERS:
Most conventional cleaners contain dangerous ingredients including volatile organic compounds (VOCs), formaldehyde, harsh acids and hormone disrupters linked to cancer, reproductive toxicity, and eye and respiratory irritation.

THE SOLUTION:Use nontoxic, biodegradable cleaners free of synthetic fragrances. Most cleaning jobs can also be done with baking soda and vinegar.

2. FILTER YOUR WATER:
The public water supplies in 19 of America's largest cities delivered drinking water that contained contaminant levels exceeding EPA limits, including rocket fuel, arsenic, lead, fecal waste, and chemical byproducts created during water treatment.

THE SOLUTION:Get a water filter and ask your water utility for its "Consumer Confidence Report." But avoid bottled water-most brands are not much better than tap water and the bottles contribute to mountains of waste. Carry and refill your own reusable water bottle instead.

3. USE CARE WITH PAINTS/STAINS:
Conventional pains contain three dangerous chemicals: VOCs, fungicides and biocides.

THE SOLUTION: Use super-low or even zero-VOC paints and stains. Look also for "biocide-free" paints and those that use natural pigments. If your home was built before 1970, consider having both your home and your children's blood lead levels tested. Paint over lead-based paint to minimize dust and chipping.

Access more tips on eliminating toxins in your home by joining Green America.
www.GreenAmericaToday.org
(Thanks to Green America for this information)

Grilled Potato Salad

Prep time: 20 min
Cook time: 25 min
Serves: 4 servings

Ingredients
-Dressing, recipe follows
-6 red potatoes, par-boiled and quartered
-3 tsps olive oil
-1/2 tsp kosher salt
-1/4 tsp black pepper
-2 tsps red pepper flakes
-1/2 Vidalia union, thinly sliced
-2 strips veggie bacon, cooked and crumbled
- Chives, chopped, for garnish

Directions
-Preheat grill to medium
-Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.
-Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the unions and veggie bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.

Dressing:
-1/4 tsp stone-ground mustard
-1/4 cup mayonnaise
-2 tsps red wine vinegar
-Whisk ingredients together in a bowl. Set aside.

Yield: approximately 1/2 cup
(recipe by the Neelys)

Pistachio-Crusted Salmon with Orange-Lime Spinach Salad

Pistachio-Crusted Salmon with Orange-Lime Spinach Salad
Salmon
-3 slices whole-wheat bread, untoasted
-6 tbsp shelled pistachios
-2 tbsp packed fresh parsley
-1/2 tsp garlic powder
-4 salmon fillets (4 oz each), skin removed
-1/2 tsp salt
-1/4 tsp ground black pepper
-1/4 cup nonfat plain yogurt

Salad
-Zest and juice of 1 small orange
-Zest and juice of 1 large lime
-1 large shallot, quartered
-2 tsp olive oil
-1/2 tsp salt
-1/4 tsp ground black pepper
-1/4 tsp mild chili powder
-1 lb raw baby spinach

-Heat oven to 400'F. Puree salad ingredients except spinach in blender. Pulse bread, nuts parsley and garlic powder in food processor until nuts are roughly chopped; pour onto waxed paper. Season salmon with salt and pepper. coat tops with yogurt; press into breadcrumbs. Place breadcrumb-side up on baking sheet lined with aluminum foil. Bake until fish is no longer translucent in center, 15 minutes. Divide spinach among 4 plates; top each with 2 tbsp dressing and 1 fillet.
400 calories, 21 g fat per serving
(recipe from self.com)

Ever wanted to do volunteer work?

I have done volunteer work since high school and I absolutely love it. It can be very rewarding to touch other's lives in such a loving and positive way. If you are in the Los Angeles area St. Vincent Meals on Wheels are in need of drivers, meal delivery runners and kitchen helpers. It takes about three hours a week....and lunch is included! Please call the director of volunteers Carol Martinez at 213-484-7494

"Be the change you want to see in the world"~Mahatma Gandhi

Cash Rebates

Cash Rebates
Help You Save Energy and Money
-$500 on a high efficiency variable speed pool pump and motor
-$100 per ton on 15 seer and above, or $120 per ton on 16 seer and above central air unit or heat pump
-$50 for recycling your old refrigerator
-$2 per sq. ft. of glass on Energy Star windows
-$65 for Energy Star refrigerators
-$50 for Energy Star room air conditioners

LADWP also offers rebates for whole house fans and cool roofs!

For more info. visit www.ladwp.com/crp or call 1800-374-2224

Here goes the fine print:
Rebate amounts apply only to qualifying purchases made after September 30, 2010. Rebates are offered for qualifying products only. Terms and conditions apply.