KM:  This soup is one of my absolute favorites – my students make it over and over again!  It is so silky and beautiful I have served it as the first course for gourmet dinners, and yet so easy to make you can treat yourself any day of the week.

1 cup red lentils – checked for stones and washed

1 cup onions – diced 4 cups squash – peeled, seeded and diced

1 14 oz can coconut milk, unsweetened

2-3 tsp red curry paste

2-3 tsp salt cilantro sprigs

Preparation: -

Place the lentils in a heavy bottomed soup pot, add 3 cups of water and bring to a boil

-Turn down to a simmer and if necessary add just enough water to keep them from sticking

-While the lentils are cooking prepare the vegetables and add them to the pot

-Cover and let them simmer for 30 minutes or until the veggies and the lentils are soft

-Add the coconut milk, 2 tsp curry paste and 2 tsp salt

-Puree in batches in a blender until satiny smooth, adding water to get the right consistency

-Adjust seasonings adding more salt and curry paste as needed

-Serve in bowls garnished with fresh cilantro

Day 1 Saturday January 12, 2013

Mandatory 6 hour training for everyone who wants the level 1, Fly Gym instructor certification.

Day 2 Sunday January 13, 2013

Two workshops: yoga & pilates from 10am-12pm and movement therapy from 1-3pm. These workshops are $99 each and are optional…but provide great time for extra practice with the equipment and learning different moves, uses, and adaptations for different clientele.

Training Location:

Pilates Studio M 548 West First Street, Claremont, CA 91711

MC:  Sweet potatoes are the root of the vine related to the Morning Glory family. They are an excellent source of Vitamin A and a good source of fiber. 

Ingredients:

2 lbs. organic sweet potatoes

1 Tblsp. fresh grated ginger

3/4 cup orange juice

1/3 cup agave syrup

1/4 tsp. each: cinnamon, sea salt

1/2 cup water

1/2 cup chopped raw pecans (toast if desired)

1/2 cup dried cranberries Opt: 2 pkgs. vegan mini marshmallows 

Preparation:

1. Wash, peel, and cut sweet potatoes into chunks.

2. Place all ingredients except pecans, cranberries, and marshmallows if using, into a 4 qt. pot.

3. Cover pot and cook 5 minutes on high heat.

4. Uncover, reduce heat to medium, and continue cooking for 15 minutes, stirring occasionally, until liquid has reduced to a glaze and potatoes are tender.

5. Garnish with pecans and cranberries, or mini marshmallows (see Variation)

Variation: Instead of using pecans and cranberries, transfer cooked sweet potatoes into a lightly oiled baking dish that can withstand 500 degree heat. Scatter vegan mini marshmallows evenly over top of sweet potatoes. Broil for 2 minutes until lightly browned (watch carefully!), or bake at 400 degrees until marshmallows are melted and gooey! 

JOIN US THANKSGIVING DAY!

Class begins at 10:00 am!

1 tablespoon olive oil

1/2 cup minced onion

2 garlic cloves, minced

12 ounces portobello mushrooms, shredded or finely chopped

1 (4-ounce) can chopped green chiles, drained

1 tablespoon soy sauce

2/3 cup ketchup

2 teaspoons prepared yellow mustard

1 tablespoon chili powder

1/2 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon black pepper

4 toasted burger rolls
In a large saucepan, heat the oil over medium heat.  Add the onion, cover, and cook until softened, 4 minutes.  Add the garlic and cook 30 seconds longer.  Stir in the mushrooms, chiles, and soy sauce and cook for 2 to 3 minutes to lightly brown.

Stir in the ketchup, mustard, chili powder, liquid smoke, salt, and pepper. Mix well, adding a little water if the mixture is too dry.  Simmer for 5 minutes to blend flavors.

When ready to serve, spoon the mixture onto the rolls and serve hot.

Buy one get one FREE!

Or $7 each!

100% of all proceeds will go to keep Mary’s brother Bill in the program at Project Walk. A program that helps spinal cord injury victims walk again!