Lunar Feast

Ariyana’s Apple Almond Delight

admin — Mon, 26 Mar 2012 18:18:42 +0000

Last month for our weekend Nyungne practice, our friend Ariyana brought along the most delicious raw apple almond ‘cereal’ for lunch. Everyone agreed, it was THE most fresh tasting, zesty, energizing dish. 2 days later when we broke the fast, the leftovers were still just as fresh. Ariyana makes this cereal every morning and we recommend everyone try this out at least once! We don’t have exact proportions; if you feel you need measurements please shoot us an email and we’ll be sure to ask Ariyana.

Ingredients:
Almonds that have been soaked overnight*
Apple
Coconut
Lemon
Fresh ginger
Almond milk
Cinnamon

*Soaking the almonds removes the ‘enzyme inhibitors’ and aids in digestion as well as nutrient absorption. Soak your almonds everyone!!

Steps:

1. Put all ingredients in a blender and blend!!
2. Adjust proportion of ingredients as necessary.

Enjoy!

Upcoming Lunar Feast days for April, 2012

admin — Mon, 26 Mar 2012 17:57:20 +0000

Please join us in observing a vegetarian diet on the upcoming Lunar Feast days:

Friday, April 6, 2012 (Full Moon)
Saturday, April 21, 2012 (New Moon)
Sunday, April 29, 2012 (Half Moon)

Vegetarian of the Month ~ Henry Zola Spiegel

admin — Thu, 13 Oct 2011 19:04:59 +0000

VEGETARIAN OF THE MONTH – HENRY ZOLA SPIEGEL

Lunar Feast thanks Henry Zola Spiegel for answering our ‘Vegetarian of the Month’ Questionnaire!

1. Who are you?
Henry Zola Spiegel, Karma Trinlay Norbu, Practicing Karma Kagyu Buddhist.

2. What are you?
Vegetarian for karmic reasons.

3. Where are you?
Los Angeles.

4. How long have you been a vegetarian?
About 5 years this time.

5. What prompted you to become a vegetarian?
Compassion.

6. What or who continues you to inspire your commitment to be vegetarian?
Avalokiteshvara, the Bodhisattva of Compassion.

7. What has been the most difficult challenge being vegetarian?
No problems.

8. How do you get through the difficulty?
I take colostrum.

9. When do you feel most joyous about being vegetarian?
All the time.

10. What do you think holds people back from becoming vegetarian?
Fear and desire.

11. Do you have any words of encouragement for anyone who is considering a vegetarian lifestyle?
Try colostrum.

Thank you Henry!

Loma Linda University vegetarian study

admin — Thu, 13 Oct 2011 18:55:01 +0000

With statistics like almost 10% of the population of the United States having diabetes (American Diabetes Association) and 70% of Americans of the population having some level of heart disease (American Heart Association) it is hard to ignore research that states vegetarians are at a significantly lower risk of developing some of the most common symptoms that can contribute to the onset of heart disease, diabetes, and stroke.

Research statistics from earlier this year from Loma Linda University show that vegetarians are 36% LESS likely to develop “metabolic syndrome” – when a person exhibits 3 out of 5 total risk factors that can lead to heart disease, diabetes, and stroke. Following a vegetarian diet significantly prevents high blood pressure, low HDL cholesterol, high glucose levels, elevated triglycerides, and an unhealthy waist circumference (gulp!).

You can read the article that appeared in Diabetes Care on the Loma Linda University website here.

Most definitely something to consider.

Happy health to all,

Lunar Feast : )

October 1 kicks off Vegetarian Awareness Month

admin — Mon, 26 Sep 2011 22:30:58 +0000

Lunar Feasters! October 1, 2011 is World Vegetarian Day, and it is also the kick-off day for Vegetarian Awareness Month, so be on the look out for different Vegetarian Awareness events in your area. The day was initiated in 1975 by the North American Vegetarian Society, non-profit educational group founded in order to be a support system and resource for Vegetarians as well as outreach to the public at large as to the benefits of vegetarianism. If you have a moment, it is well worth checking out their website. There you can take a “Vegetarian Pledge,” download informational posters, and even enter to win a cash prize if you, or someone you know who is non-vegetarian, pledges to abstain from meat (even just for a day) during this upcoming Vegetarian Awareness Month!

Wangchen Rinpoche leads Fish Release

admin — Thu, 03 Mar 2011 04:24:17 +0000

Wangchen Rinpoche leads a fish release in Marina del Rey, California, with chanting and prayers, and gives complete instructions for the animal release ceremony.

Vegetable Thai Curry

admin — Thu, 17 Feb 2011 06:24:02 +0000

If you are able to visit an Asian Market, next time, consider picking up a can of coconut milk and thai curry paste. They’re each only about 80¢ each. The curry paste is pretty strong so if you like your thai curry mild, it will last you quite a while! (quick tip: The best way to store the curry paste is in the fridge in a ceramic container. Plastic will get stained)
Just with these 2 ingredients and a host of vegetables, you will have yourself a delicious plate of Thai vegetable curry.

Although there are the staple vegetables in curry (onions, potatoes, carrots, green peppers) it is also a great dish to incorporate and experiment with all kinds of vegetables. Here we have onions, eggplant, sweet potato, and bok choy. Sauté all vegetables until tender, then add coconut milk, a little water, and curry past to taste and continue to simmer for a good 15 minutes.

Vegan Tofu Spinach Quiche

admin — Tue, 08 Feb 2011 20:26:55 +0000

Lunarfeasters! When you hear ‘quiche’ you might think egg, cheese, and ham, but here is a yummy vegan quiche option. It requires a few specialty items (soy cheddar, tofu, miso, tahini), but it is well worth it!!

Ingredients-
1 pie crust
1/2 a package of cheddar soy cheese
2 cups chopped frozen spinach, cooked and drained
1 medium onion, chopped
4-5 cloves garlic, minced
1 package firm tofu
1/4 cup tahini
2 tablespoons soy sauce
1 tablespoon white miso
4 scallions, chopped
olive oil
pepper and paprika to taste

Preheat oven to 350 degrees F.

Saute onions and garlic in olive oil. In a blender, mix tofu, tahini, soy sauce, and miso. Mix the onions, blender contents, spinach, and scallions together in a bowl. Grate the soy cheese and add most of it to the mix (keep rest for the top of quiche) and add pepper and paprika to taste. Spread the mixture evenly in the pie crust. Sprinkle last of the soy cheese and bake in the oven at 350 degrees for an hour.

Compassion for All Beings – Light of Consciousness article

admin — Tue, 08 Feb 2011 20:12:16 +0000

Here’s a great article by our Wangchen Rinpoche published in Light of Consciousness magazine.

Lots of people in the world have no clue that animals really are sentient beings. Instead, many believe that animals are here for us to eat and that they were created by God for that purpose…Read the full article here.

First published in Light of Consciousness, Summer 2010.

RECIPE OF THE WEEK – VEGGIE DELUXE MISO RAMEN NOODLES

admin — Thu, 27 Jan 2011 04:54:41 +0000

RECIPE OF THE WEEK

VEGGIE DELUXE MISO RAMEN NOODLES

Turn that 50¢ ramen block into a bowl of $7 ramen stand noodles!

Ingredients:

- 1 Miso flavored ramen noodle packet(usually miso flavor will not contain fish/bonito found in other flavors)
- teaspoon of sesame oil
- a small piece of ginger
- spring onions
- any vegetables you fancy!
Here we have:
- bok choy, hakusai, kabocha, and shiitake
- 1 egg (for non vegans)

Other suggestions:
- spinach, corn, sprouts, kale

Thinly slice ginger and spring onion and add with sesame oil to pot of water.
Bring water to boil, add all other veggies and continue to cook on medium heat
until slightly tender. Add your ramen noodle block to the mix, crack egg and add.
Once noodles are tender and egg is cooked, add flavoring packets and voila!
your 50¢ noodle packet has become a veggie deluxe miso ramen noodle meal
for 2!!

Not quite water into wine, but a close second!