Savoring Summer and transitioning I am transitioning into the next 30 years after turning 60 in August. Went sky-diving! Just the metaphor I need to get me through to 90- a sense of freedom, vision, adventure, joy and appreciation. Wow.
We are all transitioning now with the season change..getting kids back to school, feeling new energy at work, harvesting the last of our garden bounty, and more than a few of us getting wood in for winter. Savor your summer in September while you can, take time for a walk in the woods, nibble on some lingering blackberries, walk barefoot in the grass, lay down on the ground and pull in great mother earth energy as you watch the V formations of Canadian geese fly south, balm for the soul!
INGREDIENTS:
1 teaspoon vegetable or coconut oil
1 onion, chopped
3 cloves garlic, peeled and
chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans,
rinsed and drained
1/2 cup chopped fresh cilantro
DIRECTIONS:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion
and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season
with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a
boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5
minutes until heated through. Mix in the black beans and cilantro
from allrecipes.com
My Upcoming workshops:
December 10, 2011 Senator Leahy's 15th Annual Women’s Economic Opportunity Conference, Vermont Technical College. Unstress for SuccessOctober 10, 2011 Hunger Mountain Coop Tour and Food as Medicine Demo 6-7:30, must register
October 18, 2011 Hunger Mountain Coop " Get the Skinny on Fats" 6-7:30, must register
Find out how one conversation can change your life at www.MarieFrohlich.com
