Posts made in January, 2014

Eloquence in Words

Posted by on Jan 20, 2014 in New | 0 comments

Today we celebrate the life and legacy of Martin Luther King, Jr.


(Photo-Library of Congress)

“As my sufferings mounted I soon realized that there were two ways in which I could respond to my situation -- either to react with bitterness or seek to transform the suffering into a creative force. I decided to follow the latter course.”
― Martin Luther King Jr.

Despite relentless personal hardship and an imperfect journey, Martin Luther King, Jr. garnered passionate courage for the cause of freedom during turbulent times in our nation’s history.

His words stand the test of time as we continue to march toward righteousness (right thinking).

History and uncirculated truths have their ways—Hope is What We Crave



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Collard Green Wraps

Posted by on Jan 17, 2014 in Daniel Fast Recipes | 1 comment


Of course, I had no idea what I was doing.  I am getting rather clever that way. Perhaps it is the heat or the bottom of the pantry inning—because they are flat--, I decided to make wraps from collard greens.








Bright orange gratifying yams are always in season.  Why is that?

There was brown rice, spicy red tomatillo sauce, and fresh avocado salsa available too.








After slicing the yams, I dusted them with chili powder, salt and a drizzle of olive oil then; roasted the wedges with rings of purple onion.








Sweet caramelized treasures.








You can remove the large vein and stem first before preparing leaves.








I tried the raw leaf in a wrap but it was like an 'off coiffed' day where spry wisps' don’t stay put.








I discovered the stem was a natural ‘handle’ to hold the leaf while dousing it.








20 to 25 seconds in a pot of salted water produced a more pliable wrap. I was only making four; filled and rolled right away.  If you are making a larger amount, drop the leaves in ice water to stop the cooking and drain. Before filling, remove the stem and  thick bottom part of the vein.








Fold the leaf around the filling like a burrito--caring not to over stuff.

Almost anything goes here.  Whatever you enjoy layered on a sandwich or tucked into a burrito-- roll with it…








Beside the  spicy salsas, hummus would have been another tasty addition or the spicy cashew cream spooned strategically inside with more on the side.

Fresh, light and satisfying with a restorative kick!

I think these would travel well too—to the beach comes to mind on this 85 degree January day.





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A Bowl, Spoon and a Full Moon

Posted by on Jan 15, 2014 in Daniel Fast Recipes | 0 comments

The Christmas holidays are officially over; the picture perfect crimson blossomed Poinsettias’ seemingly unravel as they blow away from the front porch. Ordinarily it is not 85 degrees in the middle of January (which directly influences how we cook). Right?

Many of the dinners I prepare during the Fast are simple soups and stews hearty enough for Jacob and Esau to share without conflict.

The heat and the Santa Ana Winds have not deterred me.

Curried Lentil Stew








The familiar cast








Saute the onion and garlic in oil.  I used coconut oil for this mix.  Salt and pepper to taste.  When the onions are sheer and tender stir in the spices and cook them for 20-30 seconds.  This allows them to open up and bloom.








Add carrots, celery, and tomatoes.  You may also use fire-roasted tomatoes—they are a little too fiery for me.








Stir in the lentils








and, the vegetable stock.

Simmer covered until the lentils are tender, about 30 minutes.








Adjust the seasoning and stir in a tablespoon of either red wine vinegar or Balsamic.  I switch around.

You will find enough heat and character to round out the hearty lentils and chunky tender vegetables (even better leftover).








If you are following along but not particularly fasting, add a dollop of Greek yogurt or a sprinkle of crumbled feta for a Meatless Monday supper.

Do you eat special foods in January?

printable recipe guide is right here.

Curried Lentil Stew


  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • Kosher salt and pepper (to taste)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground curry
  • 2 large carrots, sliced (2 cups)
  • 2 celery ribs, chopped (1 cup)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dried lentils, rinsed
  • 1 quart vegetable broth
  • ¼ cup chopped fresh cilantro
  • 1 Tablespoon red wine or balsamic vinegar (to taste)
  • Chopped fresh cilantro or parsley


  1. Heat oil in a large saucepan over moderate heat.
  2. Sauté the onion and garlic 3-4 minutes or until softened. Add salt and pepper to taste. Stir in curry and cumin.
  3. Add carrots, celery and tomatoes; continue cooking and stirring for another 2-3 minutes. Add lentils and broth. Simmer covered without stirring, until lentils are tender, about 20-30 minutes.
  4. Stir in cilantro and balsamic vinegar; Adjust seasonings.
  5. © Copyright 2014 Peggy Barrett Lunde
  6. All Rights Reserved







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Sunday, Sunday

Posted by on Jan 13, 2014 in Breakfast and Brunch | 0 comments


Sunday Breakfast

January mornings arrive earlier than usual.  Our routines change as we step out of the ordinary to unplug and lean into His presence.  Our claim is a heightened sense of strength and power to ‘pave’ the unpaved road.  We gather and deposit into our spirits, hope, faith, and truths for the New Year—first fruits of our time.



One thing remains the same for MP-- Sunday breakfast and the newspaper when mornings are slower and quieter by design.

A Daniel Fast breakfast created from remaining refrigerator foodstuff is cool too!








Half a small (12-ounce) box of  shelf stable firm tofu, spring onions, and cherry tomatoes shaped the dish.








If you drain tofu quite well and dust the cubes with cumin, turmeric (or any warm spices you like) curry and smoked paprika come to mind, they brown up into tasty nuggets.

Heat a small amount of oil in a skillet and place the tofu cubes in one layer.  Let them brown and resist the temptation to move them around.  They will release from the pan, as they turn golden.  Gently flip them individually to brown on the other side.  If you use a spoon or spatula the little guys will fall apart.  That is okay too if you want a scramble style.








Remove the tofu to a plate and simply brown the onions and garlic in the skillet with a little salt and pepper.  Tumble the halved tomatoes on top followed by cooked brown rice.  Stir it around to gather all the fond.








After the rice is heated through, stir in a little salsa (this is homemade red tomatillo sauce)








which binds all the goodness together with a bit of a good morning kick.








Top the rice with the tasty tofu bites and a garish of fresh chopped cilantro.








Wholesome, satisfying and full of wake-up flavors, this moves easily to suppertime too.

Next Sunday I am going all in to use quinoa...

If the dough offered as first fruits is holy, so is the whole lump, and if the root is holy, so are the branches.

--Romans 11:26 ESV


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Summertime or Wintertime?

Posted by on Jan 10, 2014 in Pasta | 0 comments

Two temperate days after the Christmas holiday, MP and I rested up in a small apartment overlooking the ocean in Carlsbad, California.  We usually park the car and retreat to sand, sunsets, sleep, and The Naked Café (clothing required) for early breakfasts.

The Leucadia Farmers’ Market was our only detour on Sunday before returning home.







I jumped on this Bisogna pasta.  The fresh gluten-free and egg-free pasta is created using lentils, water, and in some varieties garbanzo flour and vegetables.

The Fast was days away and this would fit right into the parameters of our evening meals.








Yesterday, at the local fairgrounds market, Chris, my go-to tomato guy tossed in a few baby zucchini with blossoms—in January!  Because we have had little rain and mild days with sunshine, the zucchini have been fooled.

This was the day to try out the pasta…








In good olive oil, sauté shallots, lots of garlic, salt, pepper to taste, and a pinch of hot pepper flakes.

Tumble the tomatoes into the skillet and reduce the heat; cover and sweat until the tomatoes burst and begin to break down.








Toss in the sliced baby squash nuggets








and the blossoms (remember to remove the stamen from inside the bloom).









Meanwhile, cook the pasta 3-5 minutes.  Remove the pasta to the skillet with the vegetables and add about 1/3 cup of the pasta water; cook until the reducing water creates a light sauce.

Garnish with fresh basil.








Of course, MP and I had a ‘thought bubble’ above our heads where a banner was shouting, Parmigiano-Reggiano.

The sturdy pasta has a place at the table as a gluten-free variety; but cannot transcend delicate strands of fresh Italian.

Nevertheless, the bright clean garlicky heirloom tomatoes gilded the fettuccine flawlessly for our Thursday night centerpiece.

Next, beet fettuccine and a rainbow of fusilli.










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