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What's New In The Bookstore
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Spring is finally here
CSL is in full glory
with all the spring blooms
New in Rising Thought Bookstore:
The Seeker's Guide, by Elizabeth Lesser in paperback book
intelligence, by Osho, in paperback book
awareness, by Osho, in paperback book
intuition, by Osho, in paperback book
The Voice of the Master, by Eva Bell Werber in paperback book
Quiet Talks with the Master, by Evea Bell Werber in paperback book
DailyOM, by Madisyn Taylor, in paperback book
The Field, by Lynne McTaggart in paperback book
The Intention Experiment, by Lynne McTaggart in paperback book
A New Earth, by Eckhart Tolle, in paperback book and audio CD version
The Age of Miracles, by Marianne Williamson, in hardcover book and audio CD version
The Moses Code, by James F. Twyman, in hardcover book and DVD version
The Third Jesus, The Christ We Cannot Ignore, by Deepak Chopra, hardcover book
The Spontaneous Healing of Belief. by Gregg Braden, in hardcover book and audio CD version
The Teachings of Abraham: The Master Course Audio, by Ester & Jerry Hicks, in CD and DVD versions
The Science of Getting Rich, by Wallace Wattles in audio CD version
40 Day Mind Fast Soul Feast, by Micheal Beckwith in hardcover book
The Art of Spiritual Peacemaking, by James Twyman in hardcover book
Buddha is as Buddha Does, by Lama Surya Das in paperback book
The 7 Secrets of Sound Healing, by Jonathan Goldman, in book form with CD included
Following Sound into Silence, Chanting Your Way beyond Ego into Bliss, by Kailash,
in hardcover book and audio CD versons
5 different Karen Drucker audio CD's
3 different Sara Groves audio CD's
RISING THOUGHT
BOOKSTORE
10-4 Weekdays
9:30 - 1:00 Sundays
Be sure to check out our new selection of gift items including Buddha and OM plaques and bookends, Kwan Yin statues and new jewelry.
There is also a new selection of New Leaf card portfolios with beautiful artwork from well known authors including Louise Hay, Deepak Chopra, Wayne Dyer and Doreen Virtue. These beautiful portfolios contain 20 cards each and are a great buy at $16.95. You'll want to have on hand one of each variety.
Don't forget to stop in Scott Hall after services to pick up some Scrip.
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Fall Harvest Recipes
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Location: Blogs Conscious Cooking |
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| Posted by: bettecrocker |
11/5/2007 10:00 PM |
Happy Fall to all you Foodies out there. What a great time to cook. There are still lots of great vegetables to cook this time of year. I love all the Fall and Winter squash: acorn, butternut, spaghetti, plus the wonderful yellow summer squash and the tiny green zucchini.
Spaghetti squash is so easy to prepare. It can even be done in the microwave. Cut in half, remove seeds and put cut side down in an oven proof or microwave safe dish with a little water in the bottom. Bake for 45 minutes at 350 or microwave until tender. (Stick a fork in to see if it is tender.) Pull spaghetti strands out, toss with butter, fresh garlic or garlic powder and parmesan cheese. It's fun, it's fresh, it's healthy.
Yellow summer squash is another great vegetable that is so healthy and tasty. Take several small, firm squash, cut into rounds or half rounds. Cut a yellow onion into small pieces. Put a couple of tablespoons of oil in a skillet, you don't need much oil because the squash has a lot of moisture. Get the oil hot, throw in a 1/4 teaspoon corriander seeds and toast them for a minute or so. Don't let them burn. Then toss in the squash and onion. Salt to taste. Saute, stirring frequently until squash is very tender but not falling apart. Add a few teaspoons of water if necessary to create a bit of juice. Eat as a side dish or put over your favorite pasta, add parmesan or asiago cheese. Fast, easy and a delightful change. The squash and onions develop a nice sweetness that contrasts nicely with the saltiness of the asiago cheese. I like to put this over angel hair pasta. The texture of the angel hair pasta keeps this dish light and succulent.
Now for my newest recipe that has got me wanting to make it again and again. A great fall dip that is absolutely addictive. I love good healthy food that is addictive! I must give credit to Martha Stewart. I found this recipe in her October issue of Living Magazine. I have adapted it slightly.
Winter Squash Dip
Makes about 4 cups
Looks fabulous served in a hollowed out Turban Squash
2 lbs winter squash unpeeled, seeded and cut in 3 in pieces
I used half butternut and half acorn
1 head garlic with top cut off to expose cloves
10 tablespoons (1 1/4 stick) unsalted butter, room temp
8 green onions, white and pale green parts only, chopped
1 chipotle chili (canned in adobo sauce)
1 cup sour cream
8 ounces softened cream cheese
4 ounces of grated Parmesan cheese
4 teaspoons lemon juice
1.Preheat oven to 400`. Place squash on rimmed baking sheet. Drizzle with olive oil, season with salt and pepper. spread in single layer. Drizzle garlic with olive oil and place on same pan. Bake until squash is soft and golden brown, 45 to 50 minutes. Let cool.
2.Meanwhile, melt 4 tablespoons of butter in skillet over medium heat. Add green onions and cook until soft, about 4 minutes.
3.Scoop flesh from squash and transfer to food processor. Squeeze garlic from skins and add to squash. Add green onions and chipotle pepper, and pulse until smooth. Add remaining 6 tablespoons of butter, sour cream, cream cheese, Parmesan cheese and lemon juice, and pulse until combined but not smooth. Season with salt and pepper.
4.Pour into hollowed-out squash or serving bowl. Refrigerate for at least 1 hour. Sprinkle with paprika and garnish with toasted pumpkin seeds. Serve with breadsticks, toasted pita bread, bagel chips, or apple slices, carrot and celery sticks.
That's all for now. Next time I will share my Firecracker Beans! What a great combination of slightly sweet and hot in the tradition of great Jamaiican cuisine. My friends ask me to make this again and again.
Until then,
Happy, Healthy Eating!
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Comments (1)
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Re: Fall Harvest Recipes
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By bettecrocker on
11/9/2007 5:39 PM
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I forgot to say on the yellow squash recipe, I usually add a small clove of crushed garlic to the oil and corriander seeds. Watch them closely and don't let them get too brown. You will love the unexpected little crunch and burst of flavor from the corriander seeds in the recipe. Let me know what you think.
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