Day Long Retreat
Walking and Seated Guided Meditations.
Discussions and Teachings for all Levels.
Beautiful Time Spent in Nature.
Join us at Amazing Heart Farm!
Dianne Elsom, LCSW and Meditation Facilitator and Elizabeth Weller, Farm Owner and CSA Manager, team together again to offer a special day of personal health and discovery.
Brown bag your lunch and come Breathe…
WHEN: Saturday, October 25th
LOCATION: Orrtanna, PA.
REGISTRATION: Call 717-267-2081 or 717-339-8443
Meet the garlic people!
While cleaning and braiding garlic yesterday, we couldn’t resist having a little fun. I never knew garlic could have so much character :)
Happy 4th of July! To celebrate, my husband made a “Red, White, and Blueberry Pie.” Here’s the recipe:
- 5 cups freshly picked fruit (he used 1 1/2 cups rhubarb, 1 1/2 cups raspberries, and 2 cups blueberries)
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 cups flour (he used whole wheat)
- 2 t. cinnamon
- 1 t. vanilla
- pie crust (for the perfect pie crust, travel HERE)
Mix all ingredients together and pour into pie crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Or be creative and make a woven lattice top! Then brush with milk and sprinkle with sugar. Bake at 350 degrees for about 45 minutes or until the pie crust is golden brown and the fruit filing is bubbly.
Serve with vanilla ice cream and enjoy!
In case you’re looking for some recipes to try, how about:
Ana made a delicious kale salad for our Solstice Potluck this weekend. For those of you who missed it (or are craving some more), here’s the recipe:
- 1 large bunch of kale
- olive oil
- lemon juice (we used the juice of 2-3 lemons)
- nutritional yeast (optional)
- toppings (we used cranberries & cucumbers)
- Wash and derib the kale.
- Combine olive oil, lemon juice and salt (to taste) to make a dressing for the kale salad.
- Massage the dressing into the kale leaves.
- Add in nutritional yeast and mix well.
- Toss in the toppings.
- . . . and Voila! You have a delicious kale salad.
We started our hummus by making the tahini sauce which, all by itself, is good with Falafel, in pita sandwiches, over roasted broccoli and cauliflower, and as a sauce on baked fish. Then we added chickpeas, spinach and the Mike Mahr’s Kalamata Olive flavored salt and Voila – we had a tasty batch of hummus:
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The Tahini Sauce (from Ana’s Mom)
This recipe makes about 1 1/2 cups but leftovers can be thinned down with a bit of water or oil to make a high protein salad dressing or to be used dip for carrots or celery)
- 3 – 4 medium sized cloves of garlic (peeled and finely chopped or crushed)
- 1 cup tahini paste
- 3/4 to 1 cup cold water (we used lemons from our lemon tree!)
- 1/2 cup fresh lemon juice
- 1 teaspoon salt (we used Mike Mahr’s basil salt for the base)
Mix garlic and tahini and blend in 1/2 cup water, lemon juice and salt. Add rest of water 1 tablespoon at a time until the consistency is able to hold its shape on a spoon.
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- tahini sauce
- 3 cups chickpeas (or 2/3 chickpeas to 1/3 tahini)
- 1/2 bag of spinach
- Kalamata Olive flavored salt
- cold water
Blend the chickpeas with the tahini sauce, adding water if the consistency is too thick. Then add the spinach and flavored salt. Blend together and enjoy!
We’re two weeks into the 2014 CSA season – the bees are happy, the garden is bumpin’ and, best of all, Ana is back!
Here are a few spring pics: