I wanted to share with you our Christmas Dinner Menu, in case you are still looking for ideas. Feel free to print out this menu – just double click on it for print version. I have attached links below to all the recipes.
Chestnut Porcini Soup is featured in Edible San Diego, and is the creation of Patrick Ponsaty, Chef de Cuisine at Mistral, the signature restaurant at Loews Coronado Bay Resort.
Sage Bread is from Delicious Living, the magazine for Real Food, Natural Health, Green Planet.
Brioche Stuffing With Chestnuts and Figs is from the New York Times Well Recipes, but I’ve adapted it and posted my vegetarian version here. This Christmas I will add to it raisins, fresh cranberries and rosemary.
Roasted Root Vegetables: Red Beets, Indigo, Orange & Cream Colored Carrots, and White Parsnips ~ Nestled alongside the Stuffing, this will roast in a bit of olive and safflower oil tossed with rosemary, covered in foil for the first thirty minutes and left uncovered the final 10.
Oregon Blue
Winter Greens & Rogue Creamery Oregon Blue Cheese
Enjoy ~
I wish you a Holiday Season full of Love, Light and Peace.
I was commenting that once truly on the path of Yoga where a pesorn has advanced and adapted to Yama and Niyama (pesornal and social disciplines) in daily living, that one of the next steps down the line (this takes many years of practise) one may change their diet completely to a lighter raw food diet to help them go deeper on the journey of awareness. This is pesornal and does not need contemplating until a pesorn is ready and it happens naturally. Eating once a day is a very healthy practise as it keep the body light and more aware.Namaste
Thanks, Jagdeep. So wise, and expressed with such compassion.
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