Hmm what to make for supper? Monday’s are always busy and I need to cook something fast and not too filling as I have to teach yoga in  the evening. So Soup usually fits the bill

I’ve been receiving a weekly basket of organic veggie from Bryson Farms for 5 weeks now and am always amazed and the quality and variety. This week we received beets, carrots, celery, parsnips, Swiss chard, sweet potatoes, cauliflower, onions, radish sprouts, pea sprouts, spring mix, a beautiful red pepper, and I think I’ve forgotten a few things. Scanning at the list of ingredients, it looks like I have all the makings for a delicious root vegetable soup.

I usually use a cook book for inspiration and then add and subtract ingredients depending on what I have on hand.  Vive le Vegan is loaded with easy to make and delicious vegan recipes, for my soup tonight I used her Harvest Soup as my template 

Monday Night Root Veggie,  Swiss Chard and Lentil Soup

2 tbsp olive oil
1 onion chopped
3 stalks celery, chopped
2 cloves garlic, chopped
4 small parsnips, sliced
1 tsp salt, pepper to taste
1 small turnip, peeled and chopped
1 1/2 cups cauliflower cut into small pieces
2 sweet potatoes, peeled and diced
2 tsp dried oregano
1 tsp dried thyme
1 tsp mustard powder
4 cups vegetable stock
2 cups water (approximate)
2 bay leaves
1/2 cup red lentils, rinsed
1/4 cup millet, rinsed
5 Swiss chard leaves, stems removed. Leaves and stalks sliced thinly

Heat olive oil in a large pot over medium heat and saute onion, garlic, celery, parsnips, salt and pepper for 5 minutes or so. Add turnip, cauliflower and sweet potatoes, oregano, thyme and mustard powder. Stir around to coat the veggies with the herbs and saute for 5 more minutes with the pot covered (medium heat). Add the stock, water, bay leaves, lentils and millet, cook on medium-low, slightly covered, for 15-20 minutes.  Remove from heat, add Swiss chard, cover the pot and let sit for 5-10 minutes. Remove bay leaves and adjust seasonings.    

Note: the millet and red lentils gives the soup a nice thick taste and texture, and add extra protein. Make sure to rinse before you add them to the soup.

Take the time to tell all the wonderful women in your life how much you appreciate them.

I’d like to acknowledge 2 of the powerful women who coach for Movement to Health, Jennifer Foster and Sherry Carson.

Jennifer coaches our Beginner Runner class in Kanata, and is an accomplished portrait artist. Jennifer was commissioned to paint the official Olympic portrait of Clara Hughes. To see original portrait visit the 2010 Exhibition of Contemporary Portraits Canadian Olympic Athletes dialogue on Art, March 2-26, 2010, at John B. Aird Gallery, 900 Bay Street, Toronto, ON, M7A1C2, Canada; from March2-26, 2010. www.portraitsociety.ca

Jennifer Foster’s drawings and paintings stress an appreciation of the everyday world. They seek to capture and convey positive things found in everyday life: the peace and grandeur of the landscape, and the warmth, dignity, and inner strength of people. Portraits are a particular passion for her because of the opportunity they offer to capture seemingly conflicting elements. She believes that a portrait needs to be accurate and yet expressive, representational but also perceptive and open to what lies below the surface. A portrait, for Jennifer, is much more than a likeness. It should have a psychological component that explores the spirit of the individual and conveys something of his or her character.    Click here for  Jennifer’s website

Sherry coaches our Speed class and co-coaches the Trail running class in Kanata. Sherry competed in the World Master Games in Kamploops this past weekend, in the half-marathon event. Sherry placed second in her age category and fourth overall with a time of 1:28:19.2! Amazing! Here is the website for the Games.

Congratulations Ladies – what an inspiration you both are. Keep it up!

Here is the smoothie I had when I got back

Springtime Smoothie (measurements are approximate) 
1/2 cup frozen  blueberries
1/2 cup frozen mango
1 cup fresh pineapple chunks
1/2 cup almond milk, 1/2 cup water
1/2 cup fresh pea sprouts (from Bryson Farms)
1 big scoop Vega Whole Food Health Optimizer
Blend until smooth and enjoy!

“Half the Sky: Turning Oppression into Opportunity for Women Worldwide, by Pulitzer Prize-winning journalists Nicholas Kristof and Sheryl WuDunn. This New York Times bestseller follows the stories of extraordinary women around the world as they struggle to overcome oppression. Kristof and WuDunn focus on three major problems facing women – sex trafficking, maternal mortality and violence against women. They argue that empowering women is the key to alleviating poverty and uplifting communities in developing countries.”
 
Here is a link to the movie on the Care Canada website .
 
It starts at 7:15 with a presentation from Sonja Smits. I imagine you should be at the theater early as I think it will be busy.

It is being presented at the Empire 7 theater which is very easy to find;  it’s on the corner of Albert and Metcalfe (from Westboro go down Slater turn on Metcalfe and you will drive right into the underground parking), click here for a map
 
Click here to order the tickets online 

It looks like a number of women from the Powerful Woman Boot Camp class are already attending and so are some of the women from our Thursday Run class.  I think it would be fantastic to get a group of us together to experience this movie! 

Who wants to go?

Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves.  Many dishes use a sofrito as their basis.  The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil.  The sofrito is what gives the food its flavor.  It is used when cooking black beans, stews, and tomato-based sauces.

Below is a recipe is from one of my favorite vegan blogs, Fat Free Vegan.

No storms here in the sunny south but I may just need this recipe when I get home – lots of winter still left! Enjoy!

Stormy Black Bean Soup

Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right at the outer edge of my daughter’s spice tolerance.

1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
lime wedges

In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.

OK, back to the beach!

Healthy Key Lime Pie Recipe
recipe from: Raw Food Made Easy

Ingredients:

Crust:
1 1/2 cups unsweetened shredded dried coconut
3/4 cup macadamia nuts, unsoaked
3/4 cup walnuts, unsoaked
1/2 teaspoon sea salt
1/2 cup pitted medjool dates, unsoaked

Filling:
3/4 cup chopped avocados (about 1 1/4 avocados)
2 tablespoons fresh lime juice
1/4 cup unpasteurized honey
Blueberries and freshly sliced kiwi fruit (optional garnish)

Directions:

Crust:
Combine coconut, macadamia nuts, walnuts, and sea salt in food processor and process until coarsely ground.

Add medjool dates and process until mixture looks like coarse crumbs and begins to stick together. Be sure not to process beyond this point.

Transfer coarse crumbs/crust into a 9″ pie plate. Use your fingers to gently distribute the crumbs in a uniform layer along the bottom and up the sides of the plate. Aim to build up the sides with about 3/4 of an inch of crumbs.

After the crumbs are evenly distributed, press the crust firmly against the bottom of the plate using your fingers. Be sure to press firmly near the junction between the bottom of the pan and the sides of the pan. Press firmly into the crust along the sides of the pan. Place completed crust in the freezer for 15-20 minutes.

Filling:
Combine avocados, lime juice, and honey in a food processor and process until smooth. You may need to stop occasionally and scrape down the sides of the processor with a spatula or spoon.

Bringing it Together:
Use a spatula or spoon to spread filling over the bottom of the crust.

Peel kiwi, cut lengthwise, and slice into half-moons. Arrange kiwi slices around the outer edge of the pie – it looks especially nice when the slices are propped up at an angle.

Place blueberries (or any other berries like raspberries, strawberries, or blackberries) in front of kiwi slices.

Chill entire key lime pie for at least 2 hours before serving. This pie is best served chilled or slightly colder than room temperature.

Please note: This healthy key lime pie will keep in the refrigerator for about 2-3 days.

Welcome to Meat-Free Monday, below is a message from Paul McCartney who founded MFM in the UK.  The website is loaded with great info and lots of recipes.
The US based Meatless Monday campaign also has a website full of helpful hints and recipes to get you on your way. Just in time for Valentine’s Day, there is a great quinao chili recipe posted today, with cocoa. In fact they have a whole day of recipes listed – makes it easy to go meatless!

From Sir Paul:  

Ok, here’s the story on Meat Free Monday. In 2006, the United Nations issued a report which stated that the livestock industry as a whole was responsible for more greenhouse gas emissions than the whole of the transport sector put together.

I found this interesting particularly because people at the UN are not a vegetarian society and therefore, could not be accused of bias. They pointed out the following facts:

The Livestock industry produces gases that are extremely dangerous for the future of our environment.

The two main gases, methane and nitrous oxide, are considered to be more harmful than CO2 (methane is 21 times more powerful than CO2 and nitrous oxide is 310 times more powerful than CO2) so the data suggests that this is causing a highly dangerous situation for ourselves and, more importantly, for future generations.

Methane also remains in the atmosphere for 9 to 15 years; nitrous oxide remains in the atmosphere for 114 years, on average, and is 296 times more potent than CO2 – the gases released today will continue to be active in degrading the climate decades from now.

Livestock production is land intensive: a recent report by Greenpeace on land use in the largest meat producing state in Brazil found that livestock (cattle) production was responsible for vastly more deforestation than soya.

A third of all cereal crops, and well over 90% of soya, goes into animal feed, not food for humans. Eating less meat will free up a lot of agricultural land which can revert to growing trees and other vegetation, which, in turn, will absorb more carbon dioxide from the atmosphere.

Livestock production is water intensive: it accounts for around 8% of global human water use. The estimated 634 gallons of fresh water required to produce one 5.2 ounce (150g) beef burger would be enough for a four-hour shower. For comparison, the same quantity of tofu requires 143 gallons of water to produce.

Livestock production is the largest source of water pollutants, principally animal wastes, antibiotics, hormones, chemicals from tanneries, fertilizers and pesticides used for feed crops, and sediments from eroded pastures.

The meat industry is set to double its production by 2050 so even if they manage to lower emissions by 50%, as they have promised to, we will still be in the same position.

With this in mind, my family and I launched Meat Free Monday in the UK, an idea which has been gaining support from people like Tom Parker-Bowles who, after a lifetime of denigrating vegetarians, recently wrote in his Daily Mail column, “I wince at the memory of my boorish antics” and who pronounced himself “intrigued” by MFM: “There’s no doubting the plain common sense of the message…Meat Free Monday is something to really savour”. Another supporter is Al Gore who stated that initiatives like Meat Free Monday “represent a responsible and welcome component of a comprehensive strategy for reducing global warming pollution and simultaneously improving human health.”

Even a number of schools have already done this in the UK with great success. The town of Ghent in Belgium has a meat free day and, amazingly, Sao Paulo has one even though Brazil is a large exporter of meat. In Sweden, the government is now labeling food to give the consumer the opportunity to understand the dangers of indiscriminate food consumption and there are many more examples appearing online.

The point is that so many people these days are looking for ways to “do their bit” for the environment. We recycle – something we never would have dreamt of doing in the past. Many people now drive hybrid cars but most people understand that we cannot leave this important issue to the politicians of the world. Recently, at the Copenhagen Conference for Climate Change, this issue was not even on the agenda and so I believe it is once again left to us, the people, to do it ourselves.

It’s amazingly easy to take one day in your week, Monday or any other day, and not eat meat. When you think about it, there are so many great alternatives, for instance, in Italian cooking, so many of the dishes are vegetarian already and Thai and Chinese cuisine are the same. All it means is that you have to think a bit about what you’ll eat that day but, in actual fact, far from being a chore, it’s a fun challenge.

Having been a vegetarian for over 30 years, I find it very simple and in fact, tasty and most enjoyable.

So there it is! Next Monday – don’t eat meat and do your bit to save this beautiful planet of ours. For more information, ideas and lots of meat free recipes, go to the official Meat Free Monday website.

Rock on ya’ll!

Paul

In honour of Ellen, I’ve started Sugar-Free Sunday, inspiration for sugar-free baking you can do on the weekend to get you smoothly through the week.

The first recipe is for Crumbly Lemon Blueberry Cupcake Muffins – from the Balanced Plate by Renee Loux.
I made these yesterday for a Yoga Teachers Evening hosted by my beautiful Yogini friend Sylvie. We ate most of these delicious morsels last night and this morning John and I polished off the few I brought home, yummy. I’ll make another batch this afternoon.

Crumbly Lemon Blueberry Cupcake Muffins – perfect with a cup of chai tea, sweetened with honey or agave nectar
makes 12 – 18 muffins 

3/4 cup organic whole wheat flour
3/4 cup organic spelt flour
2 tsp baking powder
1/4 tsp Celtic sea salt
1/4 cup + 2 tbsp softened Omega Nutrition coconut butter or grapeseed oil
1/4 cup agave nectar
1/4 cup maple syrup
1/4 cup apple juice, almond milk, soy milk, or filtered water
2 tsp lemon zest (Donna’s note: I used the zest of 1 lemon)
2 tbsp lemon juice (Donna’s note: I used the juice of 1 lemon)
1 tsp vanilla extract
1/2 tsp apple cider vinegar
1 cup fresh blueberries, or thawed and drained organic frozen blueberries

Streusel Topping
1/4 cup nuts (pecans, walnuts or raw almonds)
3/4 cup spelt flour
1/4 tsp sea salt
1/4 tsp ground cinnamon
2 tbsp + 1-2 tsp softened Omega Nutrition coconut butter or grapeseed oil
1 tbsp agave nectar
1 tbsp maple syrup
1/2 tsp lemon zest (optional)

Preheat the oven to 350 degrees F
Line muffin tins with unbleached paper baking cups or brush the pans with oil. 
In a mixing bowl, whisk together the flours, baking powder and salt
In another bowl, beat together the coconut butter or grapeseed oil, agave, maple syrup, apple juice (or almond milk, soymilk, or filtered water), lemon zest, lemon juice, vanilla and vinegar.
Beat the dry ingredients into the wet ingredients and mix until  just nice can smooth. This can be done by hand or with a mixer, but be careful not to overmix or your muffins will be tough.
Gently fold in the blueberries
Fill the muffin cups about half full with batter.

Now make the streusel topping: in a food processor, grind the nuts into a fine meal. Add the flour, salt, and cinnamon and chop until well mixed. Add the coconut butter or oil, agave, maple syrup, and lemon zest (if desired) and chop in pulses just until mixed and crumbly. The texture should be like pebbles and sand. If it is too moist, add a bit of flour. If it is too dry, add a touch more oil.
Sprinkle the streusel topping evenly over the muffins.

Bake until golden, 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool before serving.  
I suggest you make a double batch and freeze some of these delicious muffins so they will last through the week! 

Another recipe for The Balance Plate that I make quite often is for Frozen Chocolate Coconut Haystacks - very easy to make and sugar-free! I use raw cacao powder for an added hit of anti-oxidants and the most yummy chocolate flavour. You can get raw cacao powder at any health food store.   

Ellen we’re behind you! Be strong.

Hey anyone want to join Ellen on her sugar-free journey?

Anyone have a Sugar-Free Sunday recipe to share? I’d love to add it to our recipe list

(OK Universe, I’m waiting for the call!)

I wanted the food for our first Green Goddess Spa Night to be just as spectacular as our guests Carolyn and Gail of Mobile Beauty, Magdalena of Woman Divine and Robyn, our Restorative Yoga Teacher extraordinaire. So of course I called on Renee the Green Goddess herself to help me whip up some Gourmet Vegan Delights. Hmm I wish I really could call her and she would rush right over, however her insights and love of food in her amazing cookbook The Balanced Plate, had me channeling my inner Green Goddess in no time. I decided finger food would be best, no knives and forks to dirty, recipes that could be made ahead of time and I wanted the menu to be mostly raw, and definitely gourmet. So I set about my task of creating Excel grocery lists (no time for forgotten items at the last minute) and Flow Charts of what dishes could be made ahead and what needed to be done right at the last minute – phew, here we go.

First was the Beet Ravioli with the Pine Nut Ricotta, both the filling and the marinaded beets can me made a few days ahead and take just minutes to assemble, these are amazing! Bonus the left-over Pine Nut Ricotta can be used as filling in wraps with lots of greens and shredded veggies.

Next the Spicy Thai Lettuce Wraps (recipe below), for this you can make the dressing a few days ahead and I chopped up all the veggies the previous day as well, so all that had to be done on Spa day was roll up the Wraps. The dressing was amazing and it turns out I had leftovers of this too, so I combined the dressed veggies with cooked rice noodles and a bit of home-made peanut sauce for a yummy noodle salad.

The most time consuming recipe, and of course the most delicious, was the Winter Collard Wraps (recipe below). There are a number of steps involved, first making the Wild Mushroom Dipping Sauce (which can be made ahead of time) and then marinading and broiling the butternut squash, fennel, mushroom filling, then blanching and shocking the collard greens to give them an amazing bright green colour and then with the help of my wonderful, amazing, goddess friend Sue, these little Collard Wraps had to be, well, wrapped. This was the tough part – Sue with patience I do not possess, did a brilliant job! We had leftover roasted squash and fennel which I used the next day in a tortilla wrap with the pine nut ricotta and lettuce – blow your socks off delicious! 

The final dish was Edamame Hummus, which takes only seconds to whip up and is low-fat, high in protein and delicious!! I also made Endive Cups with Pine Nut Creme Fraiche and Sweet Pea Mole – if making it again I would prefer the endive filled with 1 tbsp of the Edamame Hummus and 1 tbsp of the Pine Nut Ricotta, easier than making 2 more fillings.  

We complimented the meal with organic and Eco wines, Caliterra Bio – Sur Carménère 2009, which will be certified organic in 2011 and Fetzer Valley Oaks Sauvignon Blanc. And we finished the meal with delicious raw almond truffles , supplied by Robyn, and mint tea.   

The whole evening was a huge success; the food, the wine, the women, the pampering, what  a great way to spend an evening. A big thank you to all the Green Goddesses who attended, to Carolyn, Gail, Magdalena and Robyn for treating us to their magic and to Laurie and Kerry who make everything flow so smoothly. Thanks Ladies.

RECIPES

Spicy Thai Lettuce Wraps
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields 12 rolls about 6 servings, approx. 100 calories per roll

The list of ingredients is long but it’s worth it. The dressing is worth making double as it keeps well for a few days and its delectable on a crunchy salad, steamed veggies or as a dip

1-2 heads romaine lettuce 1 large carrot, cut into matchsticks
1 tbsp umeboshi plum vinegar 2-3 ribs celery, cut into matchsticks
3 tbsp sesame oil 2 cups napa cabbage or Chinese cabbage, sliced finely across the leaves
1 tbsp raw almond butter 1 mango or papaya, peeled, seeded and cut into ¼ inch strips
1 clove garlic, pressed 2 cups mung bean sprouts
½ cup finely chopped green onions, including greens ½ bunch cilantro, washed
2 tbsp peeled and finely shredded ginger ¼ cup packed mint leaves, torn if they are large
¼ cup lime juice + 1-2 tbsp 20 basil leaves, torn
1 ½ tbsp soy sauce
1 tbsp maple syrup
1 tbsp agave nectar
½ – 1 Thai chilli pepper (or other small chilli pepper) seeded and finely chopped
Sea salt

Separate the 12 largest lettuce leaves from the head (save the rest for a salad)
Bring a large pot of water to a simmering boil. Submerge the lettuce leaves in the water for about 10 seconds. Remove with tongs or drain water immediately. Shock under cold running water or submerge in ice water to halt the cooking and preserve the bright green colour at its peak. Gently squeeze and blot with a clean, dry towel. Toss gently with 1 tbsp of umeboshi plum vinegar to coat. Set aside.
In a bowl or measuring picture, mix together the sesame oil, almond butter, garlic, ginger, green onions, lime juice, the remaining 2 tbsp of vinegar, soy sauce, maple syrup, agave and chilli pepper. . Season with salt to taste. This can be made ahead of time and will keep for 2 days in a sealed container in the fridge.
Lay one of the lettuce leaves flat on a cutting board with the rib facing up. Trim away the protruding rib of the leaf with a paring knife.
Use a drinking glass to flatten the rib so it will be flexible enough to roll
Make sure the stem of the leaf is facing you. Place ¼ to ½ cup of the dressed vegetables evenly across the bottom half (stem half) of the leaf. Top with a few strips of mango, a small bunch of mung bean sprouts, a few sprigs of cilantro, a few mint leaves and pieces of basil leaves. (The tendency is to overfill but less is more here). Fold the flattened bottom of the leaf over the vegetables and tuck under. Fold the sides of the leaf in (like rolling a burrito) and roll into a cylinder. Set aside and carry on with the rest.
The rolls may be cut in half on a slight angle for presentation.

Winter Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings

1 medium butternut squash 1-2 cloves garlic, pressed
1 fennel bulb 2 tsp dried thyme
1 large Portobello mushroom, stem and gills removed 2 tsp dried rosemary
6 shallots Sea salt
3 tbsp olive oil Fresh ground pepper
1 tsp balsamic vinegar Collard Wrappers
1 tsp umeboshi plum vinegar Wild Mushroom Dipping Sauce
1 tsp maple syrup

Preheat broiler (but note you may not need the oven for 2 hours, see below)
Peel the butternut squash. Cut in half and scoop out the seeds with a spoon. Cut across into 3 sections. Slice into small ¼ inch wedges
Remove the upper stem and feathery leaves of the fennel. Cut in half madn cut out the stem at the bottom. Lay face down on the cutting board and cut across into small ¼ inch pieces
Cut mushrooms into ¼ inch slices
Mix together the olive oil, balsamic vinegar, umeboshi plum vinegar, maple syrup, garlic, thyme and rosemary. I recommend putting the squash in one bowl and the rest of the veggies (including shallots) in another bowl. Distribute the marinade evenly between the bowls and toss it with the vegetables to coat evenly, season with a pinch of salt and pepper. Add a little extra olive oil if necessary. Marinade for 15 minutes to 2 hours (the flavor gets better with more time).
Lay the squash in one casserole dish and the rest of the veggies in another.
Place on the top rack of the oven and cook for 6-8 minutes. Flip the vegetables over with a spatula and return to the broiler for another 5 to 7 minutes, until savoury and browned.
Remove and let cool enough so that you can handle them comfortably
Lay a prepared collared wrapper flat on a cutting board. Use a paring knife to slice close to the rib on either side to remove the rib. Each side can be cut into half across (to get 4 pieces per leaf).
Lay a piece of collard with short side facing you (long side running away from you).
Lay a piece or tow of squash, a nice pinch of fennel and shallot and a slice or two of mushroom in the center of the wrapper. Fold the bottom edge over the vegetables and tuck under. Fold the sides in (like rolling a burrito), then keep rolling the package away from you until it is closed.
Carry on until you have used up all the greens or veggies. Serve at room temperature with Wild Mushroom Dipping Sauce

Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings

6 large collard leaves 1 tsp umeboshi plum vinegar
1 tbsp olive oil 1 tsp lemon juice
Salt and pepper

Bring a pot of water to a simmering boil. Submerge the collard leaves for one minute until they turn bright green. Pull out with tongs and drain immediately. Shock by running under cold water or plunging into ice water to arrest the cooking process and preserve the bright green colour. Drain
Toss the greens with the olive oil, vinegar, lemon juice, a pinch of salt and pepper. Set aside until ready to use (if it will be longer than 20 minutes, store covered in the fridge).

Wild Mushroom Dipping Sauce
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings

¼ cup dried wild mushrooms (about ¼ ounce) ¼ cup white wine or more stock
4 large dates, pitted and torn into pieces 2 tsp balsamic vinegar
1 ¼ cups vegetable stock 1 tsp soy sauce
2 tbsp pine nuts 1 tsp maple syrup
3 tbsp olive oil 2 tsp dried thyme
6 shallots thinly sliced (about 1 ¼ cups) 1 tsp Dijon mustard
2 cloves garlic minced Sea salt and pepper

Place the mushrooms and dates in a small saucepan with the stock. Bring to a gentle simmer over medium heat. Reduce to low and let simmer fo 10 minutes, or until the mushrooms are completely soft.
Place the pine nuts in a medium skillet and toast over low heat, stirring regularly, for 3 to 4 minutes, until fragrant but not browned, set aside.
In the same skillet, warm the olive oil over medium heat. Add the shallots and cook, stirring frequently, for 5 minutes, or until soft and turning translucent. Add the garlic and cook for 1 minute, until fragrant but not browned. Add the wine, balsamic, soy sauce and maple syrup. Turn the heat up to medium-high and continue to cook, stirring occasionally for 7 to 10 minutes, or until almost all of the liquid has cooked off. Add the softened mushrooms and dates with their cooking stock. Cook, stirring occasionally, for about 10 minutes, or until about half of the liquid has reduced. Add the thyme and mustard, and a pinch of salt and pepper (be mindful not to over-salt if the stock has salt in it already). Stir and remove from the heat.
Let cool for a few minutes. Use an immersion blender or transfer to a blender to blend until smooth. Season with salt and pepper only if needed.
Serve warm or at room temperature. Store leftovers in a sealed container in the fridge for up to 3 days

From the website, Half the Sky Movement, the description of the book and the movement associated with it is as follows,  

“Half the Sky lays out an agenda for the world’s women and three major abuses: sex trafficking and forced prostitution; gender-based violence including honor killings and mass rape; maternal mortality, which needlessly claims one woman a minute. We know there are many worthy causes competing for attention in the world. We focus on this one because this kind of oppression feels transcendent – and so does the opportunity. Outsiders can truly make a difference.

So let us be clear up front: We hope to recruit you to join an incipient movement to emancipate women and fight global poverty by unlocking women’s power as economic catalysts. It is a process that transforms bubbly teenage girls from brothel slaves into successful businesswomen. You can help accelerate change if you’ll just open your heart and join in.”

At Book Club we we discussed a wonderful way to help women help themselves - through KIVA , their motto is Loans That Change Lives. KIVA works through Micro Finance Loans as explained on the website:

1) It all starts with our Field Partners, which are micro-finance institutions operating around the world. Our Field Partners approve and disburse a micro-loan to an entrepreneur in their community. They take a picture of the entrepreneur and write down the entrepreneur’s story.

2) The Field Partner uploads the entrepreneur’s profile to Kiva’s website. The profile, if it’s not in English, is translated by one of our hundreds of volunteer translators. After translation, the profile appears live on Kiva.org

3) Lenders like you browse the entrepreneurs’ profiles and choose someone to lend to, using PayPal or their credit cards.

When the authors of Half the Sky were on the Oprah Show in December 2009 they let us all know that when we empower a woman and she starts to support herself, she then supports the health, well-being and education of her family, therefor starting to break the cycle of violence and abuse against women, education is the key. Check out the Oprah website and the For All Women Registry to see many way you can help.

At Movement to Health our goal is to empower all women to live their Dharma, to let their light shine, we encourage you to find your individual path to your passion and to inspire, empower and uplift the global community of women with your strength – together we make a difference.

The brownie recipe below is from local cookbook author Shirley Plant, she inspires us all to enjoy delicious and healthy food. These were a huge hit on Friday night; totally guilt-free

Pseudo-Brownies (vegan, soy and gluten-free)
1 cup brown rice flour (if not gluten sensitive you can use whole wheat or spelt flour)
1/4 cup carob or cocoa powder
1 tsp heaping baking soda
2 tsp cream of tartar – (I didn’t have this so I substituted 2 tsp lemon juice)
1 large organic apple, peeled and chopped
1/2 cup raisins
1/2 cup chopped walnuts or pecans
2 Tbsp honey (optional)
2 heaping tbsp ground flax mixed with 3/4 cup hot water, stir and let sit for a few minutes  

In a food processor combine rasins, nuts and cut up apple, chop up really well
Add in honey and flax mixture and mix again
Add carob or cocoa powder, flour, baking soda, cream of tartar and mix until well combined
If it seem dry add a drop or two of water
Place into an 8-inch square, greased, brownie pan, bake at 350 for 20-25 minutes