Quinoa Veggie Bowl

An easy, plant based meal that celebrates the bounty of spring. This Quinoa Veggie Bowl will leave you feeling healthy and satisfied. A big dollop of pesto brings tons of bright, fresh flavor.

Link to the Original Recipe from www.veggieinspired.com

Ingredients

• 1 ½ cups dry quinoa

• 2 ½ cups water or vegetable broth

• 1 bunch asparagus woody bottom stems snapped off or trimmed

• 1 bunch radishes halved or quartered (stems and leaves removed)

• 2 teaspoons olive oil divided (see notes for an oil-free option)

• salt and pepper to taste

• 2 handfuls fresh spinach leaves

• ½ cup chopped or slivered raw almonds

• 1 recipe Pumpkin Seed Pesto

Instructions

• Preheat the oven to 400°F.

• You can use your favorite store bought pesto OR make the pesto from scratch. You can make the pesto ahead of time if you wish and keep in the fridge. (click here for Pumpkin Seed Pesto recipe)

• Toss the radishes with 1 teaspoon of olive oil and a sprinkle of salt and pepper. Spread on a rimmed baking sheet in one even layer.

• Spread the asparagus spears out in one even layer on another baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper.

• Roast both pans for 20 to 25 minutes until the vegetables are browned and tender. Stir the veggies on the pan and spread back out after 15 minutes.

• While the vegetables are roasting, place quinoa and water (or vegetable broth for added flavor) in a medium pot and bring to a boil. Turn down heat to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the quinoa is cooked through. Fluff with a fork.

• To assemble the bowls, place a small handful of spinach in a bowl, top with quinoa, roasted veggies, almonds, and a dollop of pesto.

Notes

~ The pesto can be made ahead of time and kept in an air-tight container in the fridge for up to 5 days.

~ Rinse the quinoa well before cooking to remove any debris or bitterness.

~ Fluff the quinoa with a fork when it’s done. Do not stir it with a spoon…that will just make it sticky and mushy.

~ Use rice, couscous, orzo or any grain you love instead of quinoa to mix it up.

~ A drizzle of oil on the vegetables will help them brown and caramelize and produce a richer flavor. It will also prevent them from sticking to the pan.

~ For an oil-free option, use a squeeze of lemon juice or dash of tamari instead. Place a sheet of parchment paper on the baking sheet under the veggies to prevent sticking.

~ Add some white beans or baked tofu for an added protein boost.

IN THE COMMUNITY

Meet Nancy Lemon a longtime member of The Good Table and Mira Vista! Nancy shares her excitement with us about the Good Table Cafe and expresses her welcome to the El Sobrante community into the soon to be opened cafe space.

Special thanks to Jacob Day for conducting and editing the video, and to Nancy for chatting with us!

Click HERE to watch the complete interview!

Join us for our next Work + Fun Day!

When: Saturday, February 25th from 12-3 PM

Where: 5166 Sobrante Ave, El Sobrante 94803

Sat. February 25th will be our Community Work + Fun Day @ 5166 Sobrante Ave, 12- 3p. Wear sturdy shoes and clothing and bring work gloves and favorite gardening tools. And please bring a good quality mask so we can all stay safe from COVID and construction dust.

Help us share the Good word by following us on Facebook and Instagram

As I drove back to El Sobrante from Santa Fe, NM at the beginning of the month, I was again awestruck by the changing vistas while traveling cross country. It takes about 16 hours to make the trek without any stops, so an overnight stay in Kingman, AZ is a good idea because it is a slightly less than halfway going west on I-40 which mostly follows the old route 66 of movie and jazz standard fame. (hopefully you are singing now . . .)

Coming out of Kingman on day two of the journey at about dawn, I had the enormous privilege of crossing the high desert with the sun rising over the mountains. It was still and quiet. I had stretches where I didn’t see another vehicle traveling in either direction.

When crossing the more isolated stretches of the American West in the past, radio stations were few and far between, but fortunately, 5G allows for streaming music, radio, and podcasts with ease, so I was able to listen to the amazing music of Max Richter during this awe-inspiring drive across the high desert.

The beauty I encountered that Ground Hog day morning helped to lift my spirit that was almost unbearably sad to be leaving my spiritual homeland in New Mexico where I had been blessed to spend about two months healing and recovering from exhaustion, anxiety, and self-destructive overwork.

My time away basking in the high desert had eased my anxiety and relieved my exhausted body, but more importantly, I gained a new perspective for how to work more holistically and manage my life differently.

A key learning came from a friend who is a mountain climber and “gym guy”. He told me that when you try to lift too much weight, you go brain dead and really cannot think clearly until you drop or reduce the weight. All you can do is try to not be crushed. It takes you to a place of survival thinking which is fine for a few moments in the gym, but not healthy when leading a complex nonprofit project and being the solo pastor of a church.

With this particular insight, I made a list of all the responsibilities, worries, and concerns that were “weighing” on my psyche and spirit. And now that I have returned to work, I am carefully choosing what I am able to lift while also crafting strategies to be able to put it all down at least once a week on my Monday sabbath day. I am deeply grateful that some of the things I was doing before my leave are now being carried by others and for the flexibility of the church community for giving me the freedom to find a new way of working.

I also took a very powerful course online that paired the wisdom of the enneagram with the revolutionary system knows as spiral dynamics. Grappling with my own personality quirks while also recognizing patterns of thinking in myself and the wider culture has given me some new tools for exercising better habits of being and thinking. If you’re interested in these topics, the course I took will be offered again in the fall and you could sign up by clicking the link above.

It is also true that we can “lighten the load” through good spiritual practices such as mindfulness, elegant self-care, and by simply remembering to laugh and have fun. Another important perspective is to move toward a both/and or non-dualistic perspective.

My cross-country trek also illustrated this new way of seeing. After the long crossing of the Mojave desert in Eastern California, I-40 passes into the Tehachapi mountains east of Bakersfield. While I was traveling up into this mountain range, the dark brown of the desert suddenly gave way to the emerald green brought on by the plentiful rains in January. It was almost like the technicolor Land of Oz that Dorothy (and all moviegoers) saw for the first time in 1939.

At the same time, the clear skies and deep quiet of the Mojave were also replace by smog and heavy truck traffic on I-5. Life here in California is unspeakably crowded, complex, and yet beautiful too.

I look forward to seeing you all in person soon. In the meantime, may your hearts and souls be lightened by beauty and a fresh perspective on how to live better in this world.

Chocolate-Dipped Strawberries

Indulge in chocolate-dipped strawberries as part of a romantic desert this Valentine’s Day. Drizzle over milk and white chocolate for the wow factor! Check out the recipe below or click the link for the original!

Link to the Original Recipe from www.bbcgoodfood.com

Ingredients

• 100g dark chocolate, roughly chopped

• 400g strawberries

• 30g white and milk chocolate, roughy chopped (optional)

Instructions

• STEP 1

  Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn’t touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.

• STEP 2

  Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.

• STEP 3

  If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

In The Community

Meet Bonnie & Sylvia! Longtime members of The Good Table and Mira Vista! Bonnie and Sylvia share their excitement with us about the Good Table Cafe's opening as well as their gratitude to the El Sobrante Community for being so supportive of the project!

Special thanks to Jacob Day for conducting and editing the video, and to Bonnie and Sylvia for chatting with us!

Click HERE to watch the complete interview!

Join us for our next Work + Fun Day!

When: Saturday, February 25th from 12-3 PM

Where: 5166 Sobrante Ave, El Sobrante 94803

Sat. February 25th will be our Community Work + Fun Day @ 5166 Sobrante Ave, 12- 3p. Wear sturdy shoes and clothing and bring work gloves and favorite gardening tools. And please bring a good quality mask so we can all stay safe from COVID and construction dust.

Help us share the Good word by following us on Facebook and Instagram

Vegan Winter Lentil Stew

A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food.

Link to the Original Recipe from www.budgetbytes.com

Ingredients

• 2 Tbsp olive oil ($0.32)

• 1 yellow onion

• 4 cloves garlic

• 4 carrots (about 1/2 lb.)

• 4 stalks celery

• 2 lbs potatoes

• 1 cup brown lentils

• 1 tsp dried rosemary

• 1/2 tsp dried thyme

• 2 Tbsp Dijon mustard

• 1.5 Tbsp soy sauce

• 1 Tbsp brown sugar

• 6 cups vegetable broth

• 1 cup frozen peas

Instructions

• Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.

• While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.

• As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.

• Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.

• Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.

• Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed (this will depend on the salt content of your broth, I did not add any extra). Serve hot and enjoy!

Love Your Enemies?

By Rev. Dr. Melinda V. McLain

God makes the sun to rise on the evil and on the good, and sends rain on the righteous and on the unrighteous. - Matthew 5: 45b

About 10 years ago, I took up the practice of preaching on the topic of “love your enemies” each January in honor of the Rev. Dr. Martin Luther King, Jr. who also preached on this challenging theme once a year. And I would submit that the ability of Rev. Dr. King to embody this principle is one of the primary reasons that he is still so admired throughout the world. Who would Jesus call a friend? An enemy? The answer is, of course, neither. Jesus sees us all – and I believe without exception – as beloved children of God. No one is a "special friend" or "enemy" of Jesus. God loves us all. The all-too-human tendency to divide our neighbors into enemies and friends is not the way of Jesus, so it should not be the way among those who seek to follow Jesus.

Separating every experience we have into rigid categories of good and bad seems to be a favorite - and unfortunate - human occupation. For example, I have become increasingly sensitive to Christian rhetoric that claims to know what God is doing in the world and the subsequent assertion of who is blessed and who is cursed. 

We’ve all seen fire and brimstone preachers blame the extension of equality under the law for LGBTQ people as the reason for various hurricanes and other natural disasters. They rant and rave that God is having vengeance against us because we have been unfaithful to God’s law or precepts. The reverse is true too. Prosperity-gospel preachers claim to be financially-blessed because God has rewarded their “true worship” and, if you will only send them a generous contribution today, God will bless you too!

In my view, it is extremely dangerous for anyone to claim to know such things. At the very least, anyone who does make such proclamations may fall prey to Anne Lamott’s brilliant comment, that “you know you’ve created God in your own image when God hates all the same people you do.”

Instead, I believe Matthew gets it just right that the current weather (nor any other natural condition) is a gift or punishment from God. And to assert personal knowledge of God’s pleasure or displeasure is pure folly and perhaps even self-idolatry: casting ourselves in the role of God.

This passage goes even further and exhorts us to stop playing the game of sorting others into categories altogether by choosing to love all without exception. God calls us to “love your enemies and pray for those who persecute you.”
Still, Jesus did not remain silent in the face of injustice. In the Gospels, Jesus regularly lambasts his disciples for their foolishness and constant bickering about "who is the greatest?" He also challenges the wealthy and the powerful to live their lives as servants instead of overlords.

Jesus is not a wimpy and meek lover of all humanity who allows bullies to keep up their assault on the weak. To do so would be to abandon both the bullied – and the bully too. For God even loves bullies and those who would seem to be enemies of all that is good and right. God doesn't give up on them, or us. Instead, Jesus teaches that the bullies will, like the rich man, find it difficult to glimpse the reign of God until they end their reign of terror.  Jesus teaches that there is a better way. Follow me. 
As our society becomes more and more connected, our divisions also become more visible. We are constantly challenged to "stand with this" and "stand against that". And this is good. It is definitely part of the path of Jesus to stand for the poor, the oppressed, the outcast, to stand for justice and mercy. 

At the same time, we must find a way to not convert our disagreements into hatred and separation. This is REALLY hard, but I believe it is part of Jesus path to find a way to love our enemies until they become our sisters and brothers.

Have you ever converted an "enemy" into a friend? What can we learn from those who disagree with us?  How can we welcome those who challenge us?

In The Community

Meet Mikki Norris, an activist, former publisher, and author working with Keep El Sobrante Clean and Beautiful. KESCB is a group of local residents, businesses and organizations who share a vision of nature and beauty. Mikki speaks with us about her work in El Sobrante as well as her hopes for the community once The Good Table Cafe opens its doors to the public.

You can learn more about her organization and how to volunteer by visiting their official website at: https://keepelsobrantebeautiful.info

Special thanks to Jacob Day for conducting and editing the video, and Mikki for chatting with us!

Click HERE to watch the complete interview!

Join us for our next Work + Fun Day!

When: Saturday, January 7th from 12-3 PM

Where: 5166 Sobrante Ave, El Sobrante 94803

Sat. January 7th will be our Community Work + Fun Day @ 5166 Sobrante Ave, 12- 3p. Wear sturdy shoes and clothing and bring work gloves and favorite gardening tools. And please bring a good quality mask so we can all stay safe from COVID and construction dust.

Help us share the Good word by following us on Facebook and Instagram

The Earth reminded us of a Christmas tree ornament hanging in the blackness of space. As we got farther and farther away it  diminished in size. Finally it shrank to the size of a marble, the most beautiful marble you can imagine. – James Irwin, American astronaut 

Each year, on December 21st, we mark the winter solstice and the longest night of the year.  For our science fans, the December solstice occurs when the sun reaches its most southerly declination of -23.5 degrees. In other words, it is when the North Pole is tilted 23.5 degrees away from the sun.  When this happens, all places above a latitude of 66.5 degrees north (Arctic Polar Circle) are now in darkness, while locations below a latitude of 66.5 degrees south (Antarctic Polar Circle) receive 24 hours of daylight. 

Ancient humans were much more attuned to the sky – they had not managed to obliterate the stars and moon by artificial light.  Growing up in the Texas panhandle, I was similarly blessed by an unobstructed 360 degree view of the horizon and very little light pollution.  Sunrises and sunsets were often spectacular and the night sky was a wonder. 

At the Monastery of Christ in the Desert north of Abiquiu, New Mexico, where I’m an oblate, there is virtually no light pollution and looking at the night sky is often amazing.  During  a retreat there in 2012, a group of executives from Sony Classical were at the monastery to make a recording of the monks chanting.  For these New Yorkers, the night sky was a big surprise.  I remember walking out of the refectory after compline and watching one of these urbanites simply gasp in amazement at the sight of the Milky Way.  She said she had always thought that you could only see it with a telescope.  “Who knew?”, she exclaimed. 

As one of the monks began to patiently point out various stars and constellations, I was delighted to be one who “knows” the beauty of the night sky, of the high desert, and of places where our human “progress” has not veiled the beauty of the cosmos. 

I have crystallized in my memories long evenings spent lying on my back looking at the night sky.  While counting the shooting stars, I would imagine the genius behind all that beauty.  As a youngster, I was certain that I was seeing the handiwork of God. 

Now I see the work of the Divine all around me when I take the time to simply look beyond all the noise, busyness, and light in the way.  This is the journey of this season, to look beyond our normal lives to catch a glimpse of God. 

So even if you can’t get away from the blinding lights that obscure your vision of the night sky, see if, for a moment, you can look beyond life as you know it and catch a bit of starlight for yourself.  Put it in your pocket and be at peace. Happy Solstice. 

Vegan Salted Espresso Brownie Cookies

The most decadent & fudgy Vegan Salted Espresso Brownie Cookies! Also known as vegan brookies, these double chocolate chip cookies feature a brownie-like batter mixed with dark, aromatic espresso & topped with flaky sea salt for the ultimate dairy-free & eggless dessert!

Link to the Original Recipe from www.shortgirltallorder.com

Ingredients

• ¾ cup all purpose flour

• 1 Tablespoon finely ground espresso

• ½ teaspoon salt

• ¼ teaspoon baking soda

• ½ cup dark chocolate chips melted

• ¼ cup coconut oil melted

• ¼ cup organic white sugar

• 2 Tablespoons brown sugar

• 1 flax egg *1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tablespoons water, left to sit 5-10 minutes until thick*

• 1 teaspoon vanilla bean paste or vanilla extract

• ¼ cup chocolate chips optional, to add into mix

• 1 teaspoon flaky sea salt optional, to top cookies

Instructions

• Preheat your oven to 350F and place a sheet of parchment paper a large baking pan.

• First, sift together the all-purpose flour, espresso, salt, and baking soda in a small bowl and set aside.

• Then, melt the chocolate and coconut oil. Add a few inches of water to a small pan and bring to a simmer. In a separate heatproof bowl, add your chocolate chips and coconut oil. Set the bowl over the pan with simmering water and stir until completely melted and smooth. Remove the bowl of chocolate from the heat and let sit. It's also fine to microwave together in microwave safe bowl, stopping every 20-30 seconds to stir until completely melted.

• Pour the melted chocolate and coconut oil into a large mixing bowl right after melting. Then, add the white sugar, brown sugar, flax egg, and vanilla bean paste to the bowl and whisk together until combined.

• Gradually add the bowl of sifted dry ingredients to the larger mixing bowl with wet ingredients and mix until a smooth batter has formed. Use a spatula to scrape the sides and bottom of the bowl and mix one last time to make sure all the dry ingredients are evenly mixed. The batter will be soft and like a brownie batter at this point.

• If you are adding chocolate chips to the cookies (highly recommended!), add the additional ¼ cup of chocolate chips and fold into the batter with a spatula.

• Use a cookie/ice cream scooper to form cookie dough balls about 1 Tbsp in size and drop them onto the parchment paper. Make sure to leave enough space between each cookie as they will spread.

• Bake for 8-9 minutes until cookies are crinkled on the outside, but still soft on the inside. Remove from the oven and let the cookies sit on the baking tray for at least 10 minutes to cool and firm u[ as they will be very soft. After that 10 minute mark, use a spatula to gently remove each cookie and place onto a cooling rack. Once cooled, top with extra flaky sea salt and enjoy!

NOTES

• Because these cookies are made using coconut oil, it is NOT recommended to chill the dough before baking as this affects the spread of the cookies. If you chill the dough, the cookies will not spread as much and will be thick.

• Chips or Lily's Dark Chocolate Chips are my favorite. However, if you prefer a sweeter cookie, semi sweet can also work- just make sure it's vegan!

• Cookies can be stored in a closed container at room temperature for 3-5 days or in the freezer for up to 1 month. Since we are using coconut oil, they do not store as well in the fridge.

• Recipe very slightly adapted from The Boy Who Bakes Brownie Crinkle Cookies