Quinoa

     As I was juicing all of my carrots yesterday, I thought back on a wonderful recipe from the past; quinoa salad!  Please go to my March 18th, 2011 blog and find out how to make it.  I whipped some up while juicing and found it to be an excellent side dish with dinner or a lunch in itself! Throwing in any left over vegetables from the garden would enhance this salad.  The sweetness from the coconut, apples, and carrot juice is so delicate and dynamic. Please try and enjoy!



     "My point is simply that whether or not one believes in free will, true freedom is something else.  It doesn't contradict free will; it transcends it. "
                                                   -Roger Olson

A woman's influence

Green Beans, Pears, and Smoked Turkey

     I rarely add non-vegan recipes to my blog, but this recipe is so good and warming that I just had to add it!  I occasionally buy turkey from a local turkey farmer.  The farmers that we use free range their turkeys and ensure proper grain ingestion,  free of hormones and antibiotics.   My kids love the change in diet, especially on these cooler nights!  Serve with warmed nan bread or french bread.

2 TBSP olive oil
1 large onion, thinly sliced
1 pound smoked turkey breast
3 large pears, or 10 small pears
3/4 pound green beans
salt and black pepper to taste
1 cup vegetable stock
the seeds from half of a pomegranate

     Heat the oil in a large saucepan and add the onion and cook, stirring occasionally for 5 minutes.  Meanwhile, cut the turkey into 1/2 inch chunks.  Raise the heat to high.
     While allowing the turkey to slightly brown, peel and core the pears and cut into 1 inch pieces.  Lower the heat and add them to the pan.  Trim the beans, cut into 2 inch pieces and add to the skillet along with a little salt and 1/2 tsp freshly ground pepper.  Cook for a minutes, then raise the heat to high and add the stock and stir.
    Cook, stirring occasionally, until the beans are bright green and tender, pears are tender, and liquid is reduced to a sauce.  Add the pomegranate seeds and serve!  Absolutely delicious!

   


     When considering women's leadership in the workplace, we have a long way to go.  But the opportunities that we have to share our talents, our strengths, and our gifts are plentiful!  Our roles are significant and we must embrace what we have to give to this world.

   "In some key respects, though, the distinction between public and private, between professional career and mothering, is being blurred.  Many stay-at-home moms have become publicly influential as they blog from their farmhouses, tweet from grocery stores, or phone in a conference call while watching a 2-year-old."
                                                       - Sarah Pulliam Bailey

No difference

French Lentils (Puy)

3/4 cup dry French green lentils, rinsed
2 and 1/4 cups water
1 vegetable bouillon cube
3 large cloves garlic
1 tsp dried rosemary, or one sprig fresh
3/4 tsp dried thyme, or 2 tsp fresh
1/2 tsp dried savory
1/4 tsp dry mustard
1 dry or fresh bay leaf
1/2 tsp blackstrap molasses
freshly ground black pepper to taste
lemon wedges

     Combine all the ingredients in a saucepan, except the lemon, and cook on high heat until boiling.  Reduce heat, cover, and cook for 35-40 minutes or until lentils are tender.  Remove from the heat and season with salt and pepper.  Serve with lemon wedges for squeezing over the lentils.  Serve with cooked squash or over basmati rice.

No Difference

by Shel Silverstein

Small as a peanut,

Big as a giant,

We're all the same size

When we turn off the light.

Rich as a sultan,

Poor as a mite,

We're all worth the same

When we turn off the light.

Red, black or orange,

Yellow or white,

We all look the same

When we turn off the light.

So maybe the way

To make everything right

Is for God to just reach out

And turn off the light!