Marion Institute Blog
Those of you gardeners know that in mid-August, you have to get creative with how to use all of the delicious vegetables in your garden! We love roasting vegetables for two reasons: the delicious rich flavors and how easy it is to do!
Garden Vegetable Pasta Toss
1 pint cherry or grape tomatoes
1 medium-sized zucchini
1 medium-sized summer squash
2 cups green beans, sliced in half
4 tbsp olive oil
salt/pepper to taste
Optional: 1 hot pepper (we used jalepeno)
Preheat oven to 400 degrees. Chop vegetables and toss in a large pan. Cook for approximately 30 minutes until the cherry tomatoes have popped. Serve over whole wheat spaghetti or brown rice.
Yield: 1 serving
Hummus (yields 1 cup):
1.5 cups chickpeas
juice of 1 lemon
1 tablespoon tahini
1 garlic clove
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
salt & pepper, to taste
2 slices gluten free bread (I use Biona’s rice bread)
1/4 cup black olives, halved
half a dozen tomatoes, diced
juice 1/2 lemon
a handful of basil leaves, minced
1. Hummus: Drain and rinse the chickpeas, add to a food processor with all the other ingredients, blend until a creamy puree forms.
2. Tartine: Toast two slices of your bread and spread with a generous amount of your homemade hummus. In a bowl, combine the lemon juice, diced tomatoes, olives and minced basil leaves and a pinch of salt. Mix and pour on top of the hummus.
Recipe from: kriscarr
August 7, 2014 | Sippican Week | sippican.villagesoup.com
Marion — Registration is open for the Marion Institute’s Connecting for Change Conference, now celebrating its 10th anniversary.
The institute is a Marion-based nonprofit dedicated to inspiring positive change in individuals, schools and communities.
The two-day conference takes place Oct. 24 and 25 in downtown New Bedford. This year, the conference brought back a sliding scale registration fee. Organizers ask that attendees pay what they can afford for each day they attend the event.
For more information click here.
In mid-July, the Round the Bend Farm crew joined "Red", a local farmer and haying master, to put-up hundreds of bales of hay. This hay, an estimated 80 round bales and over 300 square bales, will be used for animal feed this coming winter. Geoff Kinder, Round the Bend Farm Livestock farmer and social entrepreneur, shared a few thoughts on the haying process while cutting back a fence line earlier this week.
These hay fields are owned by MA Audubon Allen's Pond Sanctuary and are managed by Round the Bend Farm, MA Audubon Allen's Pond Sanctuary and Red. In addition to a great deal of animal feed the fields provide ideal nesting habitat for many shrub land bird species, representing a valuable and diverse ecosystem. Managing such a diverse ecosystem provides many challenges, but the benefits greatly outweigh the challenges.
Healing Beauty Tonic for Vitality and Flexibility
Turmeric is the most healing root for the body. It comes from the root of a plant which is grown mainly in India but it has been used in many countries for thousands of years as a healing food. It is known to be beneficial to the inner organs, the spine and the joints. It is purifying to the blood and promotes general good health. It also has external healing properties and can be used in masks and baths for the skin.
It keeps a person beautiful. When used internally, it should be cooked rather than raw, so that the body can more easily assimilate its healing powers. It is an essential nutrient for women over the age of 28.
Golden Milk is especially beneficial for stiff joints and provides a source of lubrication for the entire system. It includes both essential oils and turmeric, both vital ingredients to help women keep their flexibility and vitality.
1/8 teaspoon turmeric
1/2 cup water
8 ounces milk (We use almond or coconut milk)
2 tablespoons raw almond oil
Honey to taste
1 cardamom pod (optional)
Simmer turmeric in water until it forms a nice paste. Suggested cooking time is 8 minutes, you can add more water as necessary. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures using a blender if desired. Add honey to taste. The cardamom may be cooked with the turmeric for added flavor.
Note that you can prepare larger quantities of paste as it keeps in the refrigerator for up to 40 days. The general ratio of turmeric to water is 1 part turmeric to 4 parts water.
From I am a Woman Selected Lectures, p. 224
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