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Sarah Lawrence

Roasted Eggplant with Warm Tomato Walnut Pesto

Inspiration ~ Roasted Eggplant with Warm Tomato Walnut Pesto IMG_9817 Dinner tonight was SO incredibly scrumptious that it's a definite for the Energy Retreat menu. (Have I mentioned that the Retreat is coming up fast! There are still a few spots open, so grab yours before they're gone! http://bit.ly/157lB9D) Now, back to the business of sharing this meal that is sure to satisfy not only your taste buds but also your soul! Um, yes... it's that good! It all started with a call from my friend MK who offered to share her abundant CSA haul with me. I picked up a few pounds of plum tomatoes, a gorgeously slender young italian eggplant, a crisp green pepper, a few surprising yellow cucumbers, some stubby and sweet carrots and a plump little spaghetti squash... and that's only what I used tonight... there's a sweet stash still in the sack that I'll be loving on tomorrow! Right, so I sliced the tomatoes, halved the eggplant and squash and laid them on a baking sheet with a drizzle of olive oil and a sprinkle of good salt. Roasted them off in the 400 degree oven for a good 30 minutes until everything with stunningly fragrant and tender. Tossed together greens from the garden along with mint, chives, lemon balm and basil. Topped it off with the super sweet and crunchy yellow cuke, snappy green pepper, sweet carrot and a fist full of baby tomatoes just off the vines. Once the roasted veg were cooled just slightly, I scooped up the tomatoes and tossed them in a bowl with a handful of chopped walnuts and some minced herbs. I plated the salad and nestled the eggplant halves there before topping them off with the warm roasted tomato and walnut pesto; a nest of pure spaghetti squash topped with chive finished off the plate. perfection. honest-to-goodness-word-to-your-momma-double-rainbow-all-the-way perfection. So good. I'd love to make it for you and with you... join me in Vermont on September 20-22 and we'll cook together! The weekend is going to be such a beautiful blend of relaxation, discovery, energy and insight that I just know you're going to walk away feeling like the glowing, gorgeous diva you truly are! Click here for details or message me with questions.... or just register and I'll be in touch with the schedule of events and directions and a few other surprises!

Sarah Lawrence

5 Reasons You Really Need A Retreat

I'm an info junkie and I just love-love-love science backed reasoning.  So, I want to share with you the 5 top reasons, according to scientists, that YOU REALLY DO NEED A RETREAT:
  1. To protect your heart of hearts: According to a study of more than 13,000 high-risk cardiac patients, people who take regular vacations SLASH THEIR RISK of heart disease related death by almost 30%!
  2. To extend your life: Yupper ~ that same study found that people who take regular vacations SLASH THEIR RISK of death by any cause by 17%!
  3. To increase your happiness: A 2009 study by Dutch scientists found that even the anticipation of a break increases happiness.  More than that, vacations and other leisure promoting activities yield lower depression levels and more positive outlooks!
  4. To boost your productivity: Many studies on productivity show that time off is CRUCIAL for STRESS RECOVERY... crucial.  Being less stressed means that you are more able to focus on tasks at hand and often are more clear thinking.  Win/Win!
  5. To improve your relationships: The Rural Women's Health Study found a direct correlation between the frequency of vacations and the odds of marital satisfaction; i.e. the more time women take off the happier those women are at home.
So, here's what you do... clear your schedule for the weekend of September 20th and join us for the 2013 Energy Retreat in Stratton, VT.  Tell your spouse that you're running away for the weekend!  Not only do you deserve a break, but it's scientifically proven that you will benefit from it!  I can tell you that you will love the Energy Retreat... gorgeous, serene location + tasty, local, seasonal food + workshops on meditation, nutrition and stress relief + yoga and a salt water pool + your place at a well appointed private estate with  a sweetly babbling stream in the peace and tranquility of Stratton, VT.  This is your get-away.  Join us and you will be treated to some TLC... you will feed your body and your spirit... you will sleep soundly and head back to your world on Sunday feeling Refreshed, Renewed and Re-energized! Reserve your space before they're gone! Click here for more information: http://bit.ly/157lB9D

Sarah Lawrence

Roasted Cauliflower Risotto

Farm stand produce is such a beautiful inspiration this time of year. I found an amazing head of cauliflower that could have been an earthy pizza crust or doughy fritters, but I read this snippet in Food & Wine magazine recently about an epic Roasted Cauliflower Risotto. And so, it began... cauliflower risotto Assemble: 1 head of cauliflower, broken in florets then scattered on a baking sheet, drizzled with olive oil, salt and pepper and roasted at 400 for 15 minutes or until so fragrant and sweet that you can't stand it any longer. Let the cauliflower cool a bit and then chop it into smallish pieces. Set the tray aside. You will add this to the rice in a little while. 2 cloves of garlic + 1 sweet white onion, minced and softened in a large skillet in about 1 Tbsp olive oil or veg stock; you're looking for translucent, not browned, so low heat for about 10 minutes. 1 quart of great tasting vegetable stock - homemade or carton. 1 cup dry white wine or a crisp hard cider (optional, but adds lots of flavor) 1 1/2 cups Arborio rice -- add this to the softened onions and stir it really well to combine and coat the grains. Let the rice toast for a minute, then add wine or cider (if you're using) and let everything simmer for a few minutes until you can smell that the alcohol has cooked off. Then add 1/2 cup of veg stock and stir. You'll be doing this every 5-8 minutes as the stock is absorbed, so you need to stay near the pot. When you're down to about 1 cup of liquid left to add, stir in the cauliflower. Keep adding the stock until you've topped it off, then taste and adjust the seasoning as needed. Because we're dairy free I don't add regular parmesan. When I made this dish though, I found a heavenly nugget of cashew parm that I made a few months back. Perfect, honestly, for this kind of dish, because I just chopped it and sprinkled it in for that cheesy, earthy yum factor. If you don't have any cashew cheese or if you're nut sensitive, consider adding a little tofu sour cream or even toasted hemp seeds and a sprinkle of finishing salt. More often than not, if you add a sprinkle of good salt to a dish that calls for parm you will be satisfied. Serve with a big salad and your tummy will be happy. **Reader's Response time: Do you like cauliflower? What is your favorite way to eat it? ~ one of my favorites is cauliflower poppers (roast florets and sprinkle with seasoning of choice).