March 23rd, 2017
ACHARYA SHUNYA is one of the extraordinary teachers of the living, embodied wisdom of Ayurveda. She transmits it through the roots of her ancient family lineage as well as throughout her newest book, Ayurveda Lifestyle Wisdom (Sounds True, February 2017), in which Shunya awakens the power to abiding health, all naturally, with ease. Shunya is the driving force behind Vedika Global, a wisdom school dedicated to awakening health and consciousness by illuminating the sciences of Ayurveda, Yoga, and Vedanta. She is a sought after speaker who delivers keynote addresses at national and international conferences. Shunya is the President of California Association of Ayurvedic Medicine, and is advisor to several noteworthy national and international organizations, including to the Government of India on international Ayurveda and Yoga affairs. She was recognized as one of the “Top 100 Trailblazer of Ayurveda and Yoga in America” by Spirituality and Health Magazine in 2015 and awarded for her Distinguished Service in Ayurveda and Yoga by the California Institute of Integral Studies in San Francisco. Visit www.vedikaglobal.org or www.acharyashunya.com for more information.
G.F. Vegan Tofu Meatballs with Soy Sesame Drizzle
1 lb Tofu, pressed to remove water Sauce
2 Tbs Olive Oil ¼ cup Tamari
1 cup chopped onions 1 TBS. fresh ground ginger
1 Tbs. chopped garlic 1 Tbs. brown sugar
1 Tbs. chopped ginger 1 t. sesame oil
1 cup grated carrots 1 t. corn starch (or potato starch)
1 stalk celery, chopped 1 Tbs rice wine vinegar
2 cups chopped baby Portobello mushrooms ¼ t. hot sesame oil (optional)
2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar
½ cup fresh parsley Tofu Ball Coating
2 Tbs tamari ¾ cup GF Panko Flakes
1 Tbs Aji Mirin (sweet rice wine) 3 Tbs. sesame seeds
¼ cup fresh cilantro pinch salt
2 cups fresh spinach
1 bunch chives, chopped
2 t. baking powder
¼ cup sesame seeds Garnish
¼ cup GF panko flakes 1 Tbs sesame seeds
2 cups cooked short grain brown rice ¼ cup cilantro or parsley
1 t. salt
½ t. pepper
1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.
2. Add Portobello mushrooms and cook 5 more minutes.
3. Add Mirin and tamari and cook for 5 more minutes.
4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.
5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.
6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.
7. Meanwhile, in a small saucepan over medium-low heat, add soy sauce, rice wine vinegar, ginger, brown sugar, and sesame oil. Mix the 1 t. cornstarch with 1 t. water in small bowl. When the mixture warms up, slowly add in cornstarch-water mixture. Stir occasionally while sauce thickens to gravy like consistency. Remove from heat.
8. Place Tofu balls in medium bowl or on a platter. Drizzle with soy sesame sauce.
9. Sprinkle top of tofu balls with sesame seeds, parsley or cilantro leaves as garnish
March 16th, 2017
Paul and the Riverkeeper team work to protect the Hudson River and the drinking water supplies for nine million New Yorkers. An attorney and educator, Paul has dedicated himself to the environmental movement since 1987, when he left the private practice of law and went to work for the New York State Attorney General. In 1990, Paul began a ten-year stint at New York’s Department of Environmental Conservation, where he brought hundreds of corporate and government polluters to justice. Paul subsequently spent a decade in the land conservation movement before becoming Riverkeeper’s President in 2010. Paul is a graduate of Williams College and Columbia Law School and has held a number of teaching positions, including his current appointment with The Beacon Institute/Clarkson University.
Black Bean Portobello Mushroom Tamales- GF, Vegan
Makes 50 small tamales, plus 1 qt. of chili (or double the dough for 2x tamales)
1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes
For the Dough
5 cups masa harina
3 cups hot water
2 cup cold coconut oil
4 teaspoons baking powder
1 TBSP sea salt
2 cup vegetable broth
In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl
of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking
powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add
the corn masa mix, in golf-ball- size lumps, then drizzle in the vegetable stock and beat the
masa until completely smooth. Increase the speed to high and beat until fluffy, about 3
minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel
and set aside until ready to use.
For the Chili Filling:
2 large onions, (or 4 small onions)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 chopped jalapeño pepper
1 chopped Serrano pepper
3 Portobello mushroom
2 cups fire roasted corn (frozen pack)
1 can fire roasted tomatoe with chile
2 teaspoon chili powder
1 teaspoon salt
2 teaspoon cumin
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
1 can organic pinto beans
2 can black beans
1/2 cup chopped cilantro
Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until
translucent. Add the peppers and garlic and continue cooking until soft. Add the Portobello
mushrooms. Add all the spices and the corn, and cook for 10 minutes, until all of the flavors
come together. Add the beans, fire roasted tomatoes and cilantro. Cook for 10 more
minutes, allowing the flavors to meld. Adjust spices to your taste.
For the Sauce:
1 chopped Red onion
1 small green bell pepper
1 small yellow bell pepper
1 Tb garlic
1 chopped jalapeño
1 Tbsp. tomato paste
½ cup cilantro
¼ cup raw cacao
Salt to taste
1 16oz. jar Hot Organic Salsa
¼ cup dried Chipotle Chiles (reconstituted and pureed)
1 can Fire roasted tomatoes with chili
1 tsp. Cumin
1 tsp. Chili powder
Sauté the onions in oil for a couple minutes. Then add peppers and garlic. Cook for a couple
minutes. Add the Chipotle chiles, tomato paste, the raw cacao and spices for a few minutes
so the flavors will meld. Add the salsa and the can of fire roasted tomatoe. Place all sauce
ingredients into the blender, and blend on high until smooth.
To Assemble the Tamales:
Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on
a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of
the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges. Spoon
about 1 tablespoon of the chili filling in a line down the center of the dough. Roll the husk so
the dough surrounds the chili filling, then fold the bottom under. Use 2 corn husks and rip
them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the
tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough
and filling are used.
To Cook the Tamales:
Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up
to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer
and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their
folded ends, tightly packed together, securing them with more tin foil balls on the sides to
prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce
the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the tamales warm with
the sauce on the side.
March 9th, 2017
Michel Pascal is a French writer, meditation teacher, singer, photographer, and director of spiritual documentaries and plays. Before moving to the United States, Michel lived in the largest monastery in the Himalayas, Kopan Monastery in Nepal. The high master Chepa Dorje Rinpoche (descendant of Marpa) was his meditation teacher for many years. Michel has written 19 books in French about spirituality, including Instants sacrés with His Holiness the Dalai Lama (2008). His latest play, Saint Therese, was an international success having performed 1,000 shows. Michel’s last documentary, Lhamo, The Little Himalayan Girl (the first documentary to be filmed in a Buddhist nunnery), was one of the most successful airings on French television. Michel created a new way of meditation, specifically for daily stress. His unique brand of meditation is practiced at Google, Harvard University, Dharma Yoga Center of New York, Dharma Yoga Center of Los Angeles, and in various schools and large companies in the United States. Michel directs the first meditation program for prisoners, parolees, veterans, soldiers, drug and alcohol abusers in California, Arizona, and New Mexico for the Amity Foundation. Michel created a program for sexually abused women in Los Angeles at the Dharma Yoga Center. With Dr. Denise McDermott, Michel co-created the first Center For Psychiatry + Meditation for Daily Stress in Los Angeles. As a singer, Michel performed his Relax-Sing program at Carnegie Hall in New York. Paul Pesco, the famous guitarist (who has worked with Madonna, Jennifer Lopez, Mariah Carey, Whitney Houston, and others), is producing a new CD of Michel’s unique voice and music. Michel is currently training and certifying a team of teachers in his method of meditation in New York, Los Angeles, Boston, San Francisco, and Johannesburg, among others. His new book, Meditation for Daily Stress, will be published April 2017 by Abrams.
Banana Pear Torte- GF + Vegan
Preheat oven to 350
1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water
4 medium ripe bananas
1/2 cup maple syrup
1/4 cup organic oil ( safflower, canola or coconut oil)
1 tsp vanilla extract
2 tsp baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp sea salt
1-½ cups GF, Dairy Free flour
½ cup GF oats, ground
3 ripe pears
2 Tbs. brown sugar
1. Preheat oven to 350 degrees and spray tart pan with oil
2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5
3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and
vanilla. Add the flax seed.
4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda,
baking powder, cinnamon and salt
5. Add the dry ingredients to the wet ingredients, mixing well
6. Pour batter into tart pan
7. Peel and slice the pears, and then arrange in concentric circles around pan
8. Sprinkle with the brown sugar
9. Bake for 40 minutes or until a toothpick or knife comes out clean. Let cool before
March 2nd, 2017
Julie Castillo is a college anthropology instructor, children’s enrichment instructor, writing instructor, enrichment curriculum designer, entrepreneur, writer, and futurist. She holds an MA in sociocultural anthropology from Catholic University with a specialty in gender studies and ethnopsychology. Julie is also a fourteen-year veteran of the publishing industry, co-writer of two novels and thirteen nonfiction books—including two New York Times bestsellers—biographer for Minnesota Governor Jesse Ventura, and chronicler of Ripley’s Believe It or Not! She has taught creative writing and publishing at local community colleges since 2007. Julie is an accomplished teacher and speaker who brings a vibrant enthusiasm to her presentations. Students have described her as “a great teacher with a loving personality,” and a “most enjoyable instructor.” Julie Castillo writes Eat Local for Less from the reader-friendly point of view of a suburban mom, but also from the perspective of a social scientist and futurist. In contrast to the chorus of strident voices on many sides of the food debate, Julie frames the discussion of alternative foods in positive terms and peaceful language. In Eat Local for Less, Julie helps readers gain the practical knowledge they need to act on their choices, and also validates their decision by showing how local eating helps to create a healthier, happier, fairer, and more sustainable society.
Orange Ginger Tofu Over Asian Vegetables
with Cous Cous
1 cake extra firm organic tofu, cut into 12 slices, ¼”
½ cup orange juice
1 t. tamari
1 Tbs. apple cider vinegar
2 t. minced ginger
2 t. minced garlic
For Cous Cous
1 cup W.W. cous cous
¾ cup orange juice
½ cup water
2 tsp. ginger, minced
¾ tsp, salt
1 cup chick peas
½ cup diced carrots, cut into ¼” pieces
½ cup froz. org. peas
¼ cup raisins
1 onion, cut in half, then sliced into crescent moons
2 t. garlic, minced
2 tsp. ginger, minced
1 carrot, cut into julienne strips
1 small head broccoli, cut into floret’s
2 cups greens- (spin, kale, chard, bok choy, etc.)
½ cup snow peas
½ red pepper, sliced into this strips
1 t. cumin
¼ t. Chinese Five Spice
¼ cup Orange Juice
2 Tbs. Tamari
2 Tbs cilantro, chopped
2 Tbs, Italian Parsley, chopped
¼ cup blanched almonds
1. Lay out tofu slices on dry towel, cover with another towel, and press lightly, to dry.
2. Pour boiling water over the raisins and let soak for 10 minutes. Drain
3. Combine ¾ cup orange juice, ½ cup water, 2 t. ginger, salt and chickpeas in saucepan and bring to a boil. Add the diced carrots and cook 3 minutes. Add the peas and cook 1 minute, then add the cous cous, stir, cover pot, and remove from heat. Let stand for 10 minutes. Stir in the drained raisins.
4. Meanwhile, cover bottom of cast iron frying pan with oil, and sauté the tofu slices until golden brown on each side. Remove from pan and set aside
5. Add a little more oil to the cast iron pan, and add the 2 t. of ginger and garlic. Sauté for 3 minutes and then add the OJ, honey, apple cider vinegar and tamari. Cook for 1 minute, then add the tofu slices back into the pan, and reduce heat to simmer. Cover and let simmer for 10 minutes, careful not to let it burn!
6. Meanwhile, cover bottom of wok with oil. When oil is hot, add the onions, carrots, ginger and garlic. Cook until the onions and carrots are soft, then add the cumin, Chinese Five Spice and 2Tbs. Tamari. Continue cooking at med. high heat, stirring constantly for 3 more minutes. Add the broccoli and the greens, cook for a few minutes, then add ¼ cup orange juice.
7. When vegetables are cooked (they should be cooked, but not too soft), add the red pepper and snow peas, parsley, cilantro, and almonds. Adjust S + P to taste
8. Garnish with orange wedges