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Well, it's finally here. In just a couple of days it will be Halloween, the candy will have been eaten and the spooks will settle down (unless you're a spooky boy like me and it'll last all year). Before that, we have one last post about fear and spooky b-movies. I want to finish off talking about fear with this one simple idea, when we live in fear, we live as slaves. We fear commitment because of hurtful relationships in the past. We live in fear because of the emotions going on in our heads. We live in fear of the unknown and not having the life plan we desire. We live in fear that we will fade away and that no one will remember us. These fears enslave us, but when we choose to fight fear with love, we become free.
Focus Your Heart
I think it's important to talk about mental health. For a long time, mental health had a stigma around it, meaning that whenever it was brought up is was hushed or just treated like something you needed to just "get over." What has happened now though, is that these stigmas are starting to break, which is a good thing. We need to be okay to talk about our struggles and in turn, get help for them. That's what we'll be looking at today, ways to focus your heart. Too often we forget to take care of ourselves, and I mean that from a mental perspective. You might be dealing with some struggles, old heartache, or maybe you don't even know where these "low" feelings are coming from. It's easy to try and brush it aside or pretend like it's not real, but it is real. Our mental wellbeing is important, thought we don't address it in our lives. This is coming from someone who has heavy anxiety. I've written about my battle before in a post I called, "My Battle with Anxiety." That will give you some context and help you if you are dealing with this same battle, but today I want to talk about something incredibly important, addressing the problem in order to be free.
Treat Others Out of Love, Never Fear
One of the scariest situations to be in, is a new place where you know no one. Growing up, I didn't move a lot, but I was put in situations where I had to meet new people all the time. I grew up in a church where there were a lot of kids, went to a bunch of homeschool groups then a real school, there were continual moments growing up where I found myself faced with people I had no clue about. That can be very intimidating. What if they don't like me? What if they make fun of me? What if no one wants to be my friend? These questions are based in a real fear that we experience, but often, we let that fear control us. I had to learn early on that I sometimes had to do the scary thing first and get scared later, that meant putting myself out there a lot and not knowing what would stick.
Love Reaction
I am now twenty-five years old. That's kinda weird to think about. I really love birthdays, it gives me a chance to reflect and dream about what can happen during this next phase of my life. Last year was really awesome, I talked about that in my post a couple weeks back; the biggest part was starting a new adventure with my dearest Danielle! As much as it was awesome, there were some challenges outside of that moment. I still deal with some of the rejection I faced, the knowledge that people who wronged me will never apologize gets me angry. I've struggled with anger for a long time, and if you've met me hopefully you wouldn't think that. I learned a long time ago that anger feels very empty, it's often just a reaction with no thought of the consequences that could come. I believe anger comes from fear. Our expectations and emotions were switched and we are filled with fear deep down as a result, then we get angry.
Anger is empty, love is fulfilling.
Kill Your Fear, You'll Feel Better
Here we go. It's time to light those fall scented candles and watch Beetlejuice; it's officially autumn. One of my favorite things to do during this time, is write about horror movies and Jesus. Yes, strange combo I know, but it's been an October tradition for me since forever. As you can see from my blog name, I am quite the fan of b-movies. The term comes from the old nickelodeons that would have an "a" movie, that was the big one people came to see, and the "b" movie, the second flick that had a little more of a low budget. Now, why am I talking about it, I think we can learn from anything, and movies teach me so much.
Spiritually Geared Up
It's that time of year again! Spooky season, which means it's one of my favorite times on my blog. I love looking at old b-horror movies because God uses them to teach me things about life and fear. You see, people give this season too much power than it needs when it comes to Halloween, I like to take that power away and help you learn what scripture says about fear and spiritual warfare. One of my favorite tropes in old horror movies is the moment where our protagonist isn't sure how they are going to handle this threat. Zombies, vampires, ghouls, goblins, and creatures of the night; the odds can be very stacked against our hero. Sometimes in life we can be in the same spot. Satan keeps attacking, keeps throwing fears your way. "you aren't good enough." "You'll never make it." "Just give up" You'll never be remembered." Real fears that creep in. The truth is, these can really weigh us down, and if we aren't careful, the bloodsucking fiends will win, but we have a God who gives us a chance; and that chance is all we need.
Calm Through the Storm
Well it's finally here. Today is the Monday before Halloween (Unless of course you are reading this early here!). The kids will walk around your neighborhood in the costumes they are proud of, candy will be consumed in vast quantities, and many laughs after frights will be had. My family loved Halloween, at my old church the kids had a fall festival my mom put on and I would work hard on a costume with my dad. Things like, a guy in a shower, a laundry basket, or garbage bag (all were real, and all were epic). The past week has been kinda crazy. My life has started going a million miles an hour, and stress has started to build. I'm stepping into new roles, and balancing several things on my plate. On a Tuesday I had a rough day. I struggle with anxiety, fears put in my head that tell me I'm not doing enough or that I'm not good enough. On Tuesday I had a pretty rough anxiety attack, the whole day my mind was constantly racing, worrying about my role and place in the world, I was afraid that I wasn't doing all that I should, I was worried that people hated me, and I was afraid of countless scenarios that aren't even possible. It didn't make sense, but it makes sense now. I had fear in my heart, doing all it could to convince me I wasn't who God made me to be.
But fear is from the devil, and the devil is a stupid liar.
Overcoming Great Fear
My favorite part about the October season is to look at the way b-movie tropes can actually teach us to grow closer in our relationship to Christ. Say whaaat? Yeah that's right, God moves in many ways, and I often see spiritual truths in movies and b-movies. It's like, part of my blog. One of my favorite b-movies of all time is George Romero's, "Night of the Living Dead." Fun fact, b-movies is an old-school film term that referred to the movie that played after the a-movie at old Nickelodeons. You just got a mini history lesson. Now we see it as meaning a "bad" movie, but often it was a lower budget film. George Romero made the movie that created the modern zombie film genre today. You know, the hordes of mindless creatures that eat people and turn them into another member of their mindless feasting (yuck!). What happens in every zombie flick is the horde of monsters continues to grow and as our survivors fall, the heroes begin to lose heart. They become overwhelmed by the horde, falling to their fears one by one. Their fears overcome them, and the same is true for many of you.
Fear Not
"Moses answered the people, "Do not be afraid. Stand firm and you will see the deliverance the Lord will bring you today. The Egyptians you see today you will never see again."
Exodus 14:13
The most common commandment throughout the bible is do not be afraid. Said another way, do not fear and its variations are used over and over again throughout scripture. This month begins a season of spookiness, and one of my favorite things I do on this blog is look at themes from b-movies and monster flicks and highlight the biblical truth found in these concepts. I promise I'm not sacrilegious, but I think biblical truths can be highlighted through this season. The biggest theme through this Halloween season is fear, and fear is from Satan. Plan simple, boom, we're done. Not really. Fear is from Satan, and we know this, but why then do we feel fear? We feel fear because we choose to not listen to the most common commandment in scripture, we choose to rely on our own power and forget to be firm in a God who loves us. When we choose independence, we choose the enemy. We are not created to be independent, we are called sons and daughters made in the image of God, so therefore, we are called to fear not. Today I want to talk about an experience I had going to a haunted woods and what God tells us about trusting him, because fear is from the enemy and nothing good comes from anything other than God.
Revealing Your True Identity
People are funny things. We are individuals with unique talents and interests, yet so many times we try to hide our true selves behind a mask. I'm sure you've seen what I'm talking about, that friend who will change their whole personality based on who they are around. People that act one way in front of you, then act like they don't even want to be seen with you. Ouch. Experiences like that never feel good and when it happens to me, I get so frustrated, but the sad thing is, I'm guilty. We are all guilty of pretending to be someone we are not. As I was thinking about the idea of hiding behind a mask, I was reminded of Scooby-Doo. In every episode there is some ghoulish thing creating chaos in an old mine, abandoned mansion, or creepy museum. The gang of teenagers and their dog jump into the mystery machine in order to solve the case, and every time, it is revealed to be just a simple person hiding behind a mask. Usually it's the keeper of the house trying to protect what they value, a thief who just wants the jewels, or the business man trying to run someone out of their home. They are all looking for what they believe will make them happy, yet they forget that when we hide behind a mask, we lose sight of what is really important. In the process, we end up hurting ourselves more than helping when we hide behind the comfort of a mask.
This month I've been doing themed topics around Halloween, and this was one of the biggest topics I wanted to make sure to cover. I love being able to dress up in a costume and have fun with friends. It's silly and fun, but in life, it is such an easy task to just put on a mask, to be someone God never wanted for us to be. For me, in high school, I hid behind a mask I made. I was afraid to be myself because I thought the person I was wasn't good enough. So many times people had judged me for what I liked and the way I acted, I was afraid to step into who I really was. For a while I hid, and each day I kept hiding behind this façade, but I never felt complete. I was missing out on what God wanted for me, and the people close to me could tell. I wasn't connected to the church because I didn't want it, I had experienced hurt and saw my family struggle with it, and I wanted nothing to do with it. That all changed, when I came to my current church, I met a group of guys who were themselves, people that weren't afraid to be different and most importantly, they weren't afraid to be running after God. That's what I want to talk about today, I want to help you (yeah you!) to learn how to remove your mask, and be the person God made you to be.
Different is good.
You are a unique person, no one else is like you, even if you have a twin, no two people are the exact same. That's a good thing! Can you imagine what the world would be like if everyone were the same? It would be so boring, we would never grow, we would never have fun, and we would just be the same. So why do we want to fit in with everyone? We are afraid to be different. It's such a foolish idea, if you love something, don't give it up to fit in. God gave you talents and abilities so you can use them to impact those around you. Just look at the leaders of the church in the bible, each one was different in their own unique ways, and they were used to do extraordinary things! Once you realize that you are different, you can begin to take off the mask. Don't be afraid to stand out, people will follow someone who chooses not to be of this world, and God wants to move in your uniqueness.
Be in community.
Nothing is more important than surrounding yourself with others that will build you up rather than tear you down. Many of the times we put on a mask is to impress a group of people that doesn't deserve your time. Every 80's movie depicts this, the geeky kid wants to fit into the group of cool kids. That was me, the geeky kid, who just wanted to be what I thought was "normal," but normal isn't nearly as exciting. Just like every 80's movie, the kid discovers that being cool isn't what it's cracked up to be, and they find a group that they truly fit in with. That is such a good piece of truth, we need a life giving community to help us be accountable and build each other up. We all need community, we all need people around us to walk through life together and look out for one another. You are different, and so are other people, come together and learn from each other. We all have a different story, and your story will help someone more than you can even imagine.
Take chances.
One of the biggest tragedies that happens when we wear a mask, is that we miss out on opportunities to step out in faith and take a chance. I used to be so petrified to stand out and take a chance on something, it made me miss out on opportunities. Now, I go into every situation with a trust on God, because often the worst thing that can happen is I fail, and try it again. We learn through the experiences in our lives, we learn through the key observations we make in every situation. I took a chance in starting this blog, I felt like I had some things to share and didn't know how to share them. So I started writing, a lot, and made this blog with the purpose of getting my thoughts out there that God had given me. Now, I love writing, I love being able to do this each week, but had I never taken the chance, I would have never cultivated a passion for writing. Think about your own life, what is something you're afraid to do because it may be a failure? I encourage you to try it (unless it's to be a shark whisperer that I bet takes a ton of training.), the worst that can happen is that you don't succeed. So you try something else, all while listening to what God is leading you towards. Take a chance.
Just like in Scooby-Doo, we like to be the person hiding behind a mask because we are so lost. To be honest it's hard to be your true self, to reveal your identity that Christ gave you to the world, but it is so worth it. We stop being the bad guy, and we become the group that wants to solve the mysteries in the world with others around us. For me it meant that I'm a geeky guy who is passionate about Christ and reaching the next generation. For you it could be standing up for what's right in your career, or just simply stepping out and encouraging that friend you know is struggling. God made us to be individuals, to not hide behind a mask of doubt and fear, but to step into his presence and follow him. Be yourself, because your true self is more beautiful than you can even imagine. Don't fake your way through the struggles around you, come into your community that brings life, God wants you to trust him with everything. So be different, stand with fellow believers in community, and don't be afraid to take a chance. Remove the masks that you hide behind in life.
Reveal your true identity in Christ.
-Joshua Thomas


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In this issue... November, 2019
A Message from the President
Events and Tours:
WWI in Arlington Cemetery on Nov. 5
Guild Business Meeting at Holocaust Museum on Nov. 12
National Museum of Health and Medicine on Nov. 18
Washington National Cathedral Training #2 on Nov. 19
CMG Tour of Army Museum on Nov. 20
Fall Motorcoach Workshop on Nov. 21
Tour of the Mansion on O Street on Nov. 25
Book Group on Dec. 5
Tour of Loudon County on Dec. 6
Tour of Meridian Hill Park on Dec. 7
Registration Open for NFTGA Conference
Guild Membership Renewal
Accessing and Registering for Events Online
Renewing Your Tour Guide License
Announcement about Liability Insurance
Welcome New Members:
Emilia Cedron and Richard Ayad
October was a very busy month for the Guild. In addition to specialty events such as Book Group and CMG events, the Training Committee held a much appreciated preparation session for the Job Fair and had a second session of the innovative Story Circle. The most highly attended events included the business meeting at the new International Spy Museum, the sold-out ARTECHOUSE tour and social gathering, the Arlington National Cemetery Update, the Job Fair and Showcase, the Washington National Cathedral Training, and our Annual Fall Trip. We also had the first electronic voting for Guild President, and the release for public comment of the 2020 - 2023 Strategic Plan for the Guild. There was something for everyone in October and the online registrations proved that – our website recorded 646 registrations!
Once again, our Job Fair and Showcase was a huge success. Over 100 guides participated along with 25 Affiliate tour operators and 11 Friend members. I cannot thank enough all of our volunteers – it took 25 volunteers to pull it together. As I have said so many times before, the Guild would not exist without our volunteers who give of their time so generously.
Looking ahead, the main focus for the 2018 - 2019 Board as we finish our work will be to finalize the Strategic Plan so the 2020 - 2021 Board can begin implementing the plan. We are working on an online survey that will allow our members to comment on the final draft of the Strategic Plan. We hope to have the survey available in the next week, with a deadline for comments by November 30. We look forward to your participation in this project!
Jackie Frend
Guild President
Event: World War I in Arlington National Cemetery
Date: Tuesday, November 5
Time: 2 – 4 p.m.
Place: Arlington National Cemetery, Memorial Drive, Arlington
Meet outside the Cemetery's pedestrian entrance gates
To commemorate Veterans Day, join us on a tour of gravesites and memorials related to World War I. Master Guide Candidate Brenda Turner will lead us to the graves of generals, doughboys, nurses, and other notables who served our country. Register online. One continuing education point will be awarded to attendees who register in advance.
Event: Guild Business Meeting
Date: Tuesday, November 12
Time: 9:30 a.m. - noon
Place: United States Holocaust Memorial Museum (USHMM)
Helena Rubinstein Auditorium
100 Raoul Wallenberg Place, SW
Networking and check-in begins at 9:30 and the meeting is from10 a.m. to noon. The Museum does not open to the public until 10 a.m., so early arriving Guild members may use the café (which opens at 8:30 a.m.) on the Raoul Wallenberg (a.k.a. 15th Street) side of the building. That side of the building opens at 9:30 a.m. to all Guild members. Speakers scheduled so far are USHMM staff to present the 2020 procedures for visiting the museum and Destination DC staff to present their latest statistics on DC tourism.
Event:Tour ofNational Museum of Health and Medicine
Date:Monday, November 18
Time:10:30 a.m.
Place: National Museum of Health and Medicine
2500 Linden Lane, Silver Spring
Register online for a tour of the museum, which was established during the Civil War as a center for the collection of specimens and artifacts for research related to trauma and pathology. The museum's mission is to preserve and explore the impact of military medicine spanning more than 150 years and including each major U.S. armed conflict. There is free parking adjacent to the museum. For directions and information about the museum, check out the website at www.medicalmuseum.mil.
Event: Washington National Cathedral Training
Dates: #2 Tuesday, November 19
#3 Wednesday, January 15
Time:9 a.m. - 1 p.m.
Place: Washington National Cathedral
3101 Wisconsin Avenue, NW
You must attend one of these Cathedral training sessions in order to provide tours of the Cathedral in 2020. All new and currently certified guides must pass the online quiz, and any new guide or one who hasn't tested and passed for 2018 or 2019 is required to give an oral presentation test of the tour. Guild members must renew Guild membership for 2020 before signing up for this training.
Event: CMG Tour of Army Museum
Date: Wednesday, November 20
Time: 11 a.m.
Place: 9800 Belvoir Road
Fort Belvoir, Virginia
This is for CMGs only. The National Museum of the U.S. Army officially opens June 4, 2020. On our preview tour we will obtain a comprehensive portrayal of American history told through the experiences of the American soldier, and the museum will honor U.S. soldiers past, present and future.
Event: Fall Motorcoach Workshop
Date:Thursday, November 21
Time 9:30 a.m. to 4 p.m.
Place: Union Station (lower level food court near Johnny Rockets)
50 Massachusetts Avenue, NE
Join us for this event which is open to all guide levels and is the Guild's semi-annual workshop to raise your logistical skills while practicing commentary, all in the comfort of the motorcoach, the ultimate classroom of Washington. We will have a new order of logistics for you to conquer and will go by the most visited Washington landmarks. This workshop is a requirement to move from Guild Guide to Guild Certified Guide, as well as acting as a refresher for everyone. The fee is $25 for materials and box lunch.
Event: Tour of the Mansion on O Street
Date: Monday, November 25
Time: 11 a.m.
Place: To be announced (TBA)
Save the date! With over 100 rooms and 70 secret doors, the Mansion on O and the O Street Museum are unique properties. They were named "The Coolest Place in DC" by Booking.com, "Top 5 Historic Venues to Explore" by Smithsonian Magazine, and "Top 7 Hotels in DC" by Forbes. For further information and to register check the Guild online calendar. T
Event:Book Group Discussion of "The Soul of America"
Date:Thursday, December 5
Time: 11 a.m.
Place: The historic home of Guild member Carol Wilken
1317 4th Street SW
Read John Meacham's "The Soul of America:The Battle for Our Better Angels" and then register to come to the lively discussion.
Event: Tour of Loudon County
Date: Friday, December 6
Time: TBD
Save the date!Information will be sent out by e-mail and will be posted on the Guild events calendar.
Event:Meridian Hill Park Walking Tour
Date:Saturday, December 7
Time:10 am
Place:16th St NW, at the intersection of W St NW
Meridian Hill Park is one of the National Park Service's most unique parks. The 12-acre neoclassical park is reminiscent of an Italian villa garden. Prior to becoming a national park, the area was part of an estate called Meridian Hill, the home of Columbian College, a Civil War encampment, and the site of nature poet Joaquin Miller's cabin.
Event: NFTGA Biennial Conference Registration
Dates: February 5 - 7, 2020
Place: Charleston, South Carolina
Registration for this National Federation of Tour Guide Association's conference is now open and rates for Guild members run from $50 for one day's lectures to $325 for full registration, if registered before the early bird deadline of December 31, 2019.
The Conference commences on Wednesday February 5, 2020 at 3pm with a tour of the historic district by horse drawn carriage, as experienced certified guides will narrate the rich 350 years of history of this City by the Sea.Among the many programs will be "Ethically Interpreting History" at the Charleston Museum.How do we share parts of our history like slavery, racism, and genocide that can make us and our audiences uncomfortable? Shawn Halifax, Cultural History interpretation Coordinator for the Charleston County Parks & Recreation Commission will share an approach that can help with everyone's unease.
For more information and to make reservations, visit https://nftga.com/conference-2020.html. The headquarters hotel is Francis Marion Hotel.Frequent conference updates will be available via the NFTGA Facebook Group which is open to all members of NFGTA member associations.The president of NFTGA is our own Ellen Malasky.
Guild Membership Renewal
Just a reminder that renewal for 2020 for all Guild members began October 1. You should have received an email explaining how to renew. If you did not receive the email, please contact the Guild Administrator. (Active guides must renew their DC license in order to maintain Guild membership in 2020.Individuals who want to stay in the Guild without being active guides may apply to be sustaining members.)
Accessing and Registering for Events Online
Please remember to register for all events online at https://www.washingtondctourguides.com. You can click on the Guild Calendar and select the event you want, or you can go to the Event List to see upcoming events in a nice format with a clearly visible "register" icon. Members having trouble accessing the website should use the link "Click here to reset your password."
Renewing Your Tour Guide License
Renewal notices went out in late October to the email address of record in the DCRA database. If you did not receive a notice, go to https://tour.dcopla.com/account/login.
Announcement about Liability Insurance
The Guild's annual group liability insurance policy renews for the period of November 1, 2019, to November 1, 2020.Registration for participation in the group policy maintained by Twin City Fire Insurance Company/Hartford can now be accessed via the Guild website and the premium is $82.
See the Guild website for complete information regarding the liability insurance, what it covers, who it covers, and things to consider about obtaining it. To sign up for the policy, access and sign-in the Guild websiteunder the dropdown"For Members"option.There is also a link to an attachment that provides a general summary of the group policy coverage.
Emilia Cedron
Emily graduated from International Tour Management Institute (ITMI) in 2018. She currently lives in Baltimore and conducts student tours on the East Coast. Emily has citizenship in both the U.S. and Hungary and has done European river cruises. She is highly recommended by a tour company operator and by two instructors at ITMI.
Richard Ayad
Richard graduated from ITMI in 1996 and was a National Park Service Ranger on the National Mall for 14 years. He comes highly recommended by his supervisor at the National Park Service and two colleagues.
8/21/2020The Itinerary -- Summer 2020
8/1/2020Capital Guide Online August 2020
9/21/2020FREE EVENT: Peace Tour on the National Mall with Maribeth Oakes
9/23/2020FREE EVENT: Walking Tour of Old Town Alexandria (not virtual)
9/25/2020Book Group: "The Rise of the G. I. Army, 1940-1941" by Paul Dickson
9/29/2020FREE EVENT: Ford's Theatre After the Assassination
10/9/2020FREE EVENT - Latino Museum: The Time is Now!
10/13/2020Member Meeting AND Mount Vernon Update, October 13


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Fire above meadow stay out of area.
Posted by Fillmore Volunteer Fire Department on Sunday, September 8, 2019
MILLARD COUNTY, Utah, Sept. 9, 2019 (Gephardt Daily) — The Meadow Creek Fire in Millard County has burned approximately 1,200 acres and is zero percent contained, officials reported Sunday night.
In an update posted at 9 p.m., Utah Fire Info said the lightning-caused blaze, about 92 miles south-southwest of Spanish Fork, is threatening the Meadow community municipal watershed.
The fire was first reported late Sunday morning.
A type 3 Incident Command team will assume command Monday morning, the update said.
Gephardt Daily will share more details on this developing story as information becomes available.


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Try it! You will enjoy it!
Easy Gluten-Free Vegan Vanilla Cake
Custard milkshake recipe | custard badam milkshake | custard ice cream milkshake
Vegan White Cake (Eggless vanilla cake)
pepper vegetarian recipes
Mediterranean Chickpea Salad – Balela Salad
This colorful Mediterranean Chickpea Salad known as Balela salad is hearty, refreshing, and bursting with fresh herbs and zesty flavor from the fresh lemon garlic dressing. So easy, so delicious, and so satisfying! Turn it into an easy weeknight meal by serving it with pita bread! Jump to Recipe Coming at you with a protein-packed power salad that is as satisfying as delicious: Balela Salad! A very popular salad in the Middle Eastern and Mediterranean cuisine. Don't you love how fresh and festive it looks? In Arabic, the word balela means cooked chickpeas and they are indeed the main ingredient in this salad. However, we also add some extra crunch from cucumbers, peppers and a zesty sumac lemon garlic dressing takes this salad to the next level. It is simple, wholesome, bright, and flavor-packed and you will LOVE every bite of it.Continue reading: Mediterranean Chickpea Salad – Balela SaladThe post Mediterranean Chickpea Salad – Balela Salad appeared first on Vegan Richa.
Italian-Style Vegan Sausage and Peppers
This recipe updates the Italian classic, sausage and peppers, with vegan sausage. It makes a hearty one-dish meal served with pasta, grains, or polenta. Shown above, it's paired with farro. The post Italian-Style Vegan Sausage and Peppers appeared first on VegKitchen.
Creamy Corn and Broccoli Soup
September 2 2020 Golubka Kitchen
Warm soups have regained their appeal over the last couple of weeks, with the changed, silvery light, cooler mornings and evenings, and earlier sunsets. This time of year is magical, as is any time when a seasonal shift is especially evident and new. The prospect of winter squash, warm drinks, and general coziness that fall brings still feels exciting, although it might be hard to believe once we're in the depths of it. This soup has one foot in the summer, utilizing the sweetness of corn, and another in the fall, with its warmth and creaminess. We prepare a quick, flavorful broth using some aromatics, corn cobs, and spices, making sure to introduce plenty of savory ingredients to balance out the sweetness of the corn. We cook broccoli right in the broth and blitz everything up in a blender. The result is lovely, subtle, and packed with veggies. Hope you'll give it a try! Creamy Corn and Broccoli Soup Print Serves: 4-6 Ingredients olive oil 4 ears of corn - kernels removed, cobs reserved sea salt 1 large yellow onion - diced 4 garlic cloves - minced ½ teaspoon smoked paprika ½ teaspoon dried thyme freshly ground black pepper ½ cup white wine 3 bay leaves 8 oz broccoli florets (from about 2 medium heads) ½ cup cashews chives or other herbs - for garnishing (optional) Instructions Heat a large pot over medium heat, add enough olive oil to lightly coat the bottom. Add the corn kernels and a pinch of salt. Saute until the corn is bright yellow and slightly caramelized, about 7 minutes. Transfer to a small bowl and set aside. Add more oil to coat the bottom of the pot. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic, paprika, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs to the pot, along with the bay leaves, 6 cups of water, and more salt. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 30 minutes. Remove the corn cobs and bay leaves from the broth, discard. Add the broccoli and cashews to the pot, bring it back up to a simmer, and simmer, covered, for another 5-7 minutes, until the broccoli is tender. Add about half of the sautéed corn kernels to the pot. Transfer the contents of the pot to an upright blender and blend on high until smooth. Taste for salt and adjust if needed. You might need to do this in batches. Return the blended soup back to the pot. Mix in the rest of the corn kernels. Serve the soup warm, garnished with chives or other herbs of choice and drizzled with olive oil. 3.5.3226 The post Creamy Corn and Broccoli Soup appeared first on Golubka Kitchen.
Indonesian Noodles with Tempeh
August 28 2020 Robin Robertson's Global Vegan Kitchen
The answer is: Indonesian Noodles with Tempeh. Here's the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you'll find in my new book, The Plant Protein Revolution Cookbook. Enjoy! Indonesian Noodles with Tempeh Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles. - 8 ounces (225 g) rice vermicelli (or use cooked spaghetti) - 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil - 8 ounces (225 g) braised tempeh, cut into 1/2-inch [1 cm] dice - 1/3 cup (70 ml) tamari - 1/2 cup (130 g) creamy natural peanut butter - 2/3 cup (140 ml) low-fat unsweetened coconut milk - 2 tablespoons (30 ml) fresh lemon juice - 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it) - 1 teaspoon natural sugar - 11/4 cups (295 ml) water - 1 red bell pepper, seeded and chopped - 6 cups (420 g) chopped bok choy - 1 large carrot, shredded - 1/2 cup (50 g) chopped scallions, white and green parts - 3 garlic cloves - 1 tablespoon (8 g) grated fresh ginger - 1 cup (134 g) frozen peas, thawed - 1/4 cup (35 g) chopped unsalted dry-roasted peanuts - 2 tablespoons (8 g) minced fresh cilantro - Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside. - Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside. - In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside. - Heat the remaining 1/4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes. - Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro. The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.
Tomato and Garlic Roasted Potatoes
August 26 2020 Golubka Kitchen
We have a recipe for lemon miso roasted potatoes that's a huge crowd pleaser and very much worth the little bit of extra effort it requires. Today's recipe employs a similar technique of roasting potatoes in a number of flavorful ingredients, more summery ones this time around. We grate fresh tomatoes into a puree, which gets mixed with potatoes, garlic, rosemary, olive oil, and seasonings. We then roast the potatoes until the 'sauce' that's coating them becomes sticky and concentrated. The tomato puree contributes more of a general savoriness than a direct tomato flavor, and the garlic and rosemary take the dish over the top. The result is super flavorful, and the ingredients are very simple – our favorite kind of food. Hope you'll give these a try! Tomato and Garlic Roasted Potatoes Print Serves: 4-6 Ingredients 2 lbs small yellow potatoes (any waxy kind) - halved sea salt 2 large tomatoes 3 garlic cloves - crushed and peeled 2 sprigs rosemary - leaves stripped from stems olive oil freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain. Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree. Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm. 3.5.3226 The post Tomato and Garlic Roasted Potatoes appeared first on Golubka Kitchen.
Marinated White Bean Salad
We have a marinated zucchini recipe in the blog archives that's a favorite to which we keep coming back to every year, and this white bean salad definitely has its roots there. Zucchini can be surprisingly delicious raw, especially when you show it a little love like we do here – salting it to rid it of excess liquid, so that it can fully take on the flavors of the marinade. The texture of raw marinated zucchini is also great – snappy but soft at the same time. In this salad, we combine the raw zucchini with white beans, tomato, and herbs, drenching everything in a very simple marinade. The result is so refreshing and delicious in its simplicity. I've been making some variation of it pretty much every week this summer. You can very easily customize this recipe to your needs: use other beans or lentils, add any number of fresh summer vegetables, swap out the basil for another herb, add spices to the marinade, etc. Hope you'll give it a try! Marinated White Bean Salad Print Serves: 4 Ingredients 2 medium zucchini (about 12 oz total) - mandolined or thinly sliced sea salt 1 small shallot - minced zest and juice from 1 lemon 2 tablespoons red wine vinegar pinch red pepper flakes freshly ground black pepper ⅓ cup olive oil 2½ cups cooked white beans (about 2 15 oz cans) 1 large or 2 medium tomatoes - cut into chunks or cubed a few handfuls of basil or other fresh herbs of choice - sliced or chopped Instructions Put the zucchini in a colander, sprinkle generously with salt, and mix well to coat. Place the colander over a bowl to catch the water released by the zucchini and set aside to drain for 30 minutes. Meanwhile, in the bottom of the bowl in which youll be mixing the salad, combine the shallot, lemon zest and juice, vinegar, red pepper flakes, salt and black pepper to taste, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and adjust if needed. Gently squeeze the zucchini by pressing on it in the colander, to wring out any remaining water. Rinse it well to wash off the salt. Put the zucchini on a clean kitchen towel and pat dry. Add the zucchini to the bowl with the dressing, along with the beans, tomato, herbs, and another pinch of salt, mix well. Taste for seasonings once again and adjust if needed. Place the salad in the refrigerator to marinate for a few hours or overnight before serving. Enjoy cold. Notes I used baby zucchini here, thats why they look like cucumbers! 3.5.3226 The post Marinated White Bean Salad appeared first on Golubka Kitchen.
Fresh Corn, Poblano, and Cheddar Pizza
This vegetarian Fresh Corn, Poblano, and Cheddar Pizza is perfect for summer get-togethers. In this recipe, sweet corn meets smoky roasted poblano pepper. Rockin' Recipes I'm a recipe hoarder.
Chickpea Lettuce and Tomato Wraps
July 21 2020 Robin Robertson's Global Vegan Kitchen
Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years. My latest version is one of the bonus recipes you'll get when you pre-order my new book, The Plant Protein Revolution Cookbook. Instead seasoning it to tastes like tuna, I've changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT. In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap. Chickpea Lettuce and Tomato Wraps Makes 2 servings - 1/2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained - 1/4 cup water - 2 tablespoons fresh lemon juice - 1 tablespoon ground hemp seeds - 1 teaspoon yellow mustard - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and ground black pepper - 1 (15-ounce) can chickpeas, drained and rinsed - 1/2 teaspoon smoked paprika - 1/2 teaspoon Liquid Smoke - 1/4 cup minced celery - 2 tablespoons minced scallions - 2 large whole-grain tortillas - 4 large butter lettuce leaves - 1 ripe tomato, thinly sliced In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside. In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired. Season to taste with salt and pepper. Mix well. To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap. Repeat with the remaining ingredients. Cut each wrap in half and serve. PRE-ORDER NOW: If you order The Plant Protein Revolution Cookbook before August 11, 2020, youll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address email@example.com and my publisher will send you the bonus recipes. The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.
Potato, Lentil, and Zucchini Salad
We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable for the beach or picnics, and the recipe is easy to change according to what we have on hand. Today's recipe has been our favorite version as of late. I love adding French lentils to a potato salad to make it more satiating/into a complete meal if needed, plus their flavor and texture is great. Another thing I like to include is a green vegetable: asparagus, green beans, or zucchini like in this recipe. For the dressing, I think that a mustardy vinaigrette is always a great move for most potato dishes, and we make a simple one for this salad. Hope you'll give this version a try this summer! Potato, Lentil, and Zucchini Salad Print Serves: 4-6 Ingredients ½ cup French lentils sea salt 1½ lbs yellow baby potatoes or fingerling potatoes - halved or quartered 1 medium zucchini - sliced into half moons 1 shallot - minced 1½ tablespoons Dijon mustard (or half Dijon and half grainy mustard) zest and juice from 1 lemon 2 teaspoons red wine vinegar freshly ground black pepper 3 tablespoons olive oil a few large handfuls of dill and/or other herbs of choice - chopped Instructions Add the lentils to a medium saucepan, cover them with about 1 inch of water and salt well. Bring to a boil over high heat, reduce to a simmer and simmer for 15-20 minutes, or until tender but not mushy. Add the potatoes to a soup pot, cover with water, salt well, and bring to a boil over high heat. Boil the potatoes for 15-20 minutes, until tender. Add the zucchini to the pot with the potatoes at about the last 3 minutes of cooking, to quickly blanch it. Drain the lentils and potatoes/zucchini once cooked (you can drain everything into one colander). While the lentils and potatoes are cooking, prepare a big bowl for the potato salad. In the bottom of the bowl, combine the shallot, mustard, lemon zest and juice, vinegar, a generous pinch of salt, and plenty of black pepper, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and pepper and adjust if needed. Add the drained lentils, potatoes, and zucchini to the bowl with the dressing and mix to combine. Let cool for a few minutes, then mix in the herbs. Serve right away or refrigerate in an airtight container until ready to serve. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy The post Potato, Lentil, and Zucchini Salad appeared first on Golubka Kitchen.
Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch
Tofu in Creamy Black Pepper Tomato Sauce is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy peppery gravy. Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included. Jump to Recipe I know, tofu may not seem like the most exciting food to some of you. But hey, when you wrap it in a blanket of flavors it turns into a thing of beauty! I mean, what's not to love about crispy fried tofu cubes in a fragrant creamy sauce? While I do already have some pretty amazing tofu curries on the blog, this one is special in so many ways. Dum Tofu Paneer Kali Mirch, you guys! A lip-smacking delicious creamy vegan tofu curry that is packed with vibrant flavors and so easy to make that it could be dinner on any given weeknight. As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) which really livens up the gravy so don't skimp on it. This one-pot dish is perfect as a warming main course on a rainy day. The signature-orange tomato gravy wraps itself silkily around your the tofu cubes and is sure to wow your tastebuds! This is a chunky sauce, for smooth sauce, purée tomatoes in a blender and add to the skillet.Continue reading: Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali MirchThe post Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch appeared first on Vegan Richa.
Creamy Vegan Lemon Pasta with Asparagus
Coming to you with this creamy, lemony pasta that's under 10 ingredients and presents a really delicious way to eat a lot of asparagus. I have to admit that asparagus is not my favorite vegetable, but I still eat tons of it in the spring because the mission here is to learn to love and take full advantage of all vegetables in season. I do find asparagus to be truly enjoyable in this pasta – it's hard not to when it's framed by carbs and a rich, creamy sauce. This dish comes together pretty quickly. We whip up a simple lemony cashew sauce in the blender and blanch the asparagus together with the pasta, then mix it all together and serve. The brightness and acidity of the lemon punctuates the richness of the sauce and gives the whole thing a sunny feel. Hope you'll give it a try! Creamy Vegan Lemon Pasta with Asparagus Print Serves: 4 Ingredients ½ cup raw cashews sea salt 1 clove garlic - roughly chopped zest and juice from 1 large lemon 2 teaspoons nutritional yeast freshly ground black pepper pinch red pepper flakes (optional) 12 oz spaghetti or other pasta of choice about 13 oz asparagus - tough ends snapped, cut into 2-inch pieces basil or parsley - for garnishing (optional) Instructions Soak the cashews in hot water for at least 15 minutes. Set a large pot of well-salted water to boil. In an upright blender, combine the drained cashews with ¾ cup water, garlic, lemon zest (reserve some for garnishing), lemon juice, nutritional yeast, pepper, red pepper flakes if using, and a generous pinch of salt. Blend until very smooth. Taste for salt and adjust if needed, the sauce should be fairly salty. Cook the pasta in the prepared pot until al dente, according to the time on the package. Add the asparagus to the pot at the last 3 minutes of cooking the pasta, to blanch. Reserve 1½ cups of the starchy pasta water before draining the pasta. Drain the asparagus and pasta and return both to the pot. Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. Add more pasta water as needed, until you have a nice saucy consistency. Serve right away, garnished with the reserved lemon zest and herbs, if using. 3.5.3226 The post Creamy Vegan Lemon Pasta with Asparagus appeared first on Golubka Kitchen.
Modern Love Mac & Shews
June 4 2020 Isa Chandra Moskowitz
Modern Love Community Cookzine! Photo by Isa Chandra. Art by Jason Meyer. Click image to buy! It's our world famous Mac & Shews! With a few caveats. Firstly, this recipe has basically been on the internet for a while now. Also, this isn't the EXACT recipe Modern Love uses. It's simplified for home cooks. But it certainly gets the job done when you're away from Brooklyn or Omaha and need your fix. And finally, this isn't a regular blog post but, then again, these aren't regular blog times. Now I don't want to make this recipe intro too long because I know that twitter HATES that. But! I need to tell you about Modern Love Community Cookzine. Well, what happened was, my restaurant — Modern Love Brooklyn — closed at the beginning of the pandemic. We thought we would be done for good. It was heartbreaking, but I have my health and my cats, so ok. I have a lot to be grateful for. Then, after a few weeks, my business partner and I realized we have this empty restaurant. It's still not safe enough to open. But, we thought, let's get people their jobs back in as safe a way as possible, AND help the community on top of that. Let's cook amazing, free (or dirt cheap) meals. Modern Love Community Meals was born. On top of feeding hundreds of people a week, we also decided, hey, let's do a Community Cookbook, that seems to be the thing! Easy. No prob. So we started this CookZINE (zine, because I am punk) and gathered together some of the city's best chefs to give us tips, stories and recipes. So now, here we are, and I'm asking you to please buy it. BUT WHY SHOULD I BUY IT?!!? Because it will help fund our Community Meals project. And it will help get the restaurant back open. And so we kinda need you to! BUT I DON'T WANT TO HELP YOU! Ok we know no one is actually saying that. But in addition to helping us you get all those amazing tips, stories and recipes we mentioned! What a deal. And you can spend anywhere from $5 to $50 to support us. In turn, we will continue to support the community. And be able to open our doors safely for pickup. STILL NOT CONVINCED? OR READY TO BUY NOW? Look at some of the gorgeous art! This is by Erica Rosey, for a section called Menuhoods, where a chef creates menus for the neighborhood they're from. This is Greenpoint. (Also featured: Crown Heights and Sheepshead Bay.) Greenpoint, by Erica Rose Levine OK. That's the pitch. Thanks for listening! I hope you enjoy the recipe and the zine and we can't wait to feed you again! OH PS, here is the link to buy one. Recipes Notes ~ If you don't have a high speed blender, do not despair. Just soak the cashews for at least 2 hours (preferably overnight) and proceed with your regular old blender. You can also boil them for 20 minutes if you are super short on time and didn't plan ahead. ~ We use home roasted red pepper at the restaurant, but you can totally use one from a jar. But if you wanna' try it, homemade is way better. I won't write the directions here, just google it. Ingredients 1 pound macaroni 1 cup whole unroasted cashews 1 cup vegetable broth 1 roasted red pepper, chopped 1/4 cup nutritional yeast flakes 1/4 teaspoon turmeric 1 tablespoon fresh lemon juice 1 tablespoon chickpea miso 1 tablespoon onion powder 1/4 teaspoon salt Directions 1 – Bring 6 quarts of salted water to a boil in a large pot for the macaroni. 2 – While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender (see recipe note if you don't have one) and blend until completely smooth. This can take anywhere from a minute to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula from time to time. 3 – Once water is boiling, cook pasta. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta. 4 – Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning.
Vegan Thai Pineapple Stir-Fried Rice
Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express. The post Vegan Thai Pineapple Stir-Fried Rice appeared first on VegKitchen.
The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep
Sometimes its just impossible to fall asleep; and, sure, it could be due to excitement or stress, but many restless nights might be a result of the food we had for dinner (or dessert). What we eat plays an important role in how we sleep, because fruits, vegetables, legumes, and even spices contain a complex array of nutrients that all have different effects on our bodies. And while some ingredients can help quell restless nights, others may have the opposite effect, keeping you wired and jittery for hours. So, the next time youre planning your weekly dinner menu, be sure to keep your sleep schedule in mind. Check out our list of plant-based foods to eat (and avoid) before bed for a better sleep. What to Eat: Almonds A welcomed addition to a strawberry kale salad , trail mix, or Asian noodle bowl , almonds are packed with all the nutrients necessary for healthy eating. But almonds also contain certain minerals that make them useful sleep aids , specifically high amounts of magnesium, which has been found to reduce inflammation and levels of cortisol, a stress-hormone attributed to disrupting sleep. Bananas Universally beloved for its convenience and mellow flavor, the banana is also a good source of tryptophan, an amino acid associated with sleep. Have breakfast for dinner with a plate of banana buckwheat pancakes or a bowl of banana maple oatmeal , and set yourself up for a sound snooze. Chamomile Tea Its well known, and well documented, that herbal teas can help you relax, but chamomile tea is particularly capable of improving your sleep . Chamomile contains apigenin, an antioxidant that binds to certain receptors in the brain that may promote sleepiness and reduce insomnia. Kiwi Who wouldve thought this odd, little, green fruit could be the answer to your restless nights? Okay, maybe thats an overstatement, but research does show that kiwis contain high of serotonin, a brain chemical that helps regulate the sleep cycle. Kiwis can be tricky to eat, so we recommend throwing them into the blender for a late-night kiwi-basil smoothie . Oatmeal Complex carbohydrates, like oats, have the power to induce drowsiness before sleep. Oats -- one of our favorite inexpensive Meatless Monday pantry staples -- contain melatonin, making them a potentially useful sleep aid if consumed before bed. What to Avoid: Beans The humble legume is packed with a bounty of nutritional benefits -- protein, fiber, minerals -- but beans may not be the best things to eat right before bed. Eating a bowl of chili or rice and beans before sleep, although delicious, is asking for a night of indigestion and gas pains. Broccoli Broccoli is a great addition to any diet, but it shouldnt be consumed close to bed time. Fibrous foods, like broccoli, take the body longer to digest, which may keep you awake at night. Candy An evening full of candy or other sugary treats will have you tossing and turning in bed. Candy is typically composed straight sugar, which can cause wild swings in blood-sugar levels. The initial sugar crash may help you fall asleep, but afterward youll be stuck wide awake. Cured Meats Preserved meats contain high concentrations of the amino acid tyramine, which signals the brain to release norepinephrine, a neurotransmitter that readies the body for action. Levels of norepinephrine are lowest during sleep and highest during dangerous or stressful situations. Not an ideal combination for night time. Thankfully, there are plenty of plant-based swaps to satisfy your cravings for salty, fatty foods. Spicy Food Finishing off a spicy bowl of curry or cauliflower Buffalo wings will awaken your taste buds, but it will also keep you awake. Chile peppers can be good for you, but eating them before bedtime can lead to indigestion, heart burn, and elevated body temperature -- physical qualities that impair sleep. Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep appeared first on Meatless Monday.
Verdant Vegan Veggie Pesto Pizza
If you like lots of veggies on your pizza, this recipe for Vegan Veggie Pesto Pizza is for you. Piled generously with broccoli, bell pepper, and zucchini, this verdant pizza features a delectable spinach-miso pesto as the base in place of the usual tomato sauce. Adapted from Vegan Express by Nava Atlas. The post Verdant Vegan Veggie Pesto Pizza appeared first on VegKitchen.
Jalape?o Popper Chickpea Salad Sandwich
This Jalapeno Popper Chickpea Salad Sandwich recipe combines two favorites into a new exciting lunch sandwich! Protein-rich chickpeas and veggies tossed with a creamy tofu dip, with a bit of a kick thanks to both pickled and fresh jalapenos! Jump to Recipe I love Jalape?o Popper anything: Apart from classic Vegan Jalape?o Poppers I already have Jalape?o Popper Dip, Jalapeno Popper Pizza, and this Tempeh Scramble Wrap recipe with Jalape?o Popper Dip. So yes, I have a thing for Jalape?o Poppers. Here's my new favorite spin on this crowd-pleasing appetizer! Jalape?o Popper Chickpea Salad – a quick, easy, and flavorful vegan lunch sandwich that you can prep ahead and pack for an epic office lunch all week. The whole flavor of jalape?o popper in a simple sandwich that is healthy and packed with plant-based protein. I like to use both fresh and pickled jalapeno peppers for the chickpea salad recipe for double the jalapeno flavor but you can add a bit less if you cannot handle a lot of heat.Continue reading: Jalape?o Popper Chickpea Salad SandwichThe post Jalape?o Popper Chickpea Salad Sandwich appeared first on Vegan Richa.
Rainbow Salad with Lemon Chia Dressing
July 28 2020 Robin Robertson's Global Vegan Kitchen
The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven't pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at email@example.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine. About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants. For now, though, let's eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.
Gazpacho with Spicy Red Lentils
A thing I learned this year that I can't believe I didn't know before is that traditional Andalusian gazpacho recipes include bread, which gets blended (originally pounded in a mortar and pestle) into the soup. Making gazpacho this way was definitely a revelation, since it comes out so silky, rich, and astoundingly flavorful considering the modest amount of ingredients involved. There's a seemingly never-ending heat wave happening where we are, and cold soups are all I want. To make the gazpacho into a little more of a meal, I often serve it with a few spoonfuls of red lentils, which I generally prepare on the spicy and salty side. They sort of take the place of croutons in my mind, though more nourishing and flavorful. A bowl like that, garnished with basil and maybe some yogurt is so perfectly satisfying on a summer night. I hope you'll enjoy it as well! P.S. For a variation on this theme, check out our Red Lentil Gazpacho from a few years ago. Gazpacho with Spicy Red Lentils Print Serves: 4 as a side Ingredients for the gazpacho about 6 small-medium tomatoes (1½-2 lbs) - cored and quartered 1 red bell pepper - seeded and roughly chopped 3-4 slices day old bread - crust removed (about 4-5 oz without crust) 1 clove garlic - roughly chopped ⅓ cup olive oil 1 tablespoon + ½ teaspoon red wine vinegar small handful of basil, plus more for serving sea salt freshly ground black pepper for the spicy red lentils olive oil 1 small yellow onion - diced sea salt 1 clove garlic - minced ¼-1/2 teaspoon red pepper flakes (or to taste) ¼ teaspoon smoked paprika ½ cup red lentils Instructions to make the gazpacho Combine the tomatoes, bell pepper, bread, garlic, olive oil, vinegar, basil, salt and pepper to taste in an upright blender. Blend until very smooth. If all your ingredients dont fit in the blender, quickly pulse up just the vegetables, which will make room for the rest of the ingredients. Taste for salt and pepper and adjust if needed. Optionally, strain the gazpacho through a fine mesh strainer for an extra silky texture. Transfer the soup to a container, cover and put in the refrigerator to cool very well for at least 2 hours or overnight. Serve cold as is or garnished with yogurt, basil, and/or the spicy red lentils. to make the spicy red lentils Heat a medium pot over medium heat and add enough olive oil to lightly coat the bottom. Add the onion and a pinch of salt and saute for 7 minutes, until translucent. Add the garlic, red pepper flakes, and smoked paprika and saute for another minute, until fragrant. Add the lentils, 1½ cups of water, and more salt to taste. Bring to a simmer. Simmer, covered, for 15-20 minutes, stirring periodically, until the lentils are cooked through but still al dente in parts. Let cool a bit and either serve the lentils on the gazpacho warm, at room temperature, or cold out of the refrigerator - all three ways taste great. Notes You can use the crust left over from the bread to make croutons. 3.5.3226 The post Gazpacho with Spicy Red Lentils appeared first on Golubka Kitchen.
Summer Garden Pasta Salad
I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we've been making it a bunch ever since. It's nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it's a great make-ahead option for all your summer plans. Hope you'll give it a try! Summer Garden Pasta Salad Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy The post Summer Garden Pasta Salad appeared first on Golubka Kitchen.
Zucchini and Herb Hummus
There is a stand at the local St. Petersburg farmer's market that sells the most delicious hummus. I got to talking with the owner one day, and she pointed out that the hummus is made without chickpeas, which I myself didn't notice when trying a sample. She makes it this way is because of a legume intolerance and uses zucchini in place of chickpeas. The zucchini gives the dip that creamy texture and fairly neutral flavor that usually comes from the chickpeas. With the addition of tahini and lemon juice, the ingredient swap is almost unnoticeable. I thought it would be fun to try making a version of that hummus at home, and to share the recipe here. This dip is so fresh. It's packed with herbs, and the zucchini makes it light and fluffy. Hope you'll give it a try this summer. Also, if you're looking for an easy recipe for crackers to go with this hummus, this one is great. P.S. Thank you so much for your support on our new weeknight recipe ebook! In case you missed it, you can check it out/purchase here. Zucchini and Herb Hummus Print Serves: about 3 cups Ingredients 3 medium-large zucchini - halved lengthwise 2 teaspoons olive oil, plus more for drizzling the zucchini sea salt freshly ground black pepper ¼ cup tahini zest and juice from 1 large lemon 3 cloves garlic - roughly chopped a few large handfuls fresh herbs (dill, parsley, basil, etc.) Instructions Preheat the oven to 400° F (200° C). Put the zucchini on a parchment-covered baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the zucchini for 30-35 minutes, until knife-tender. Let cool for at least 15 minutes. In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Process until smooth. Taste for salt and pepper and adjust if needed. Transfer the hummus to a sealable container and let cool in the refrigerator for at least an hour before enjoying. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy The post Zucchini and Herb Hummus appeared first on Golubka Kitchen.
Two-Bean Nachos
June 16 2020 Robin Robertson's Global Vegan Kitchen
In less than two months, The Plant Protein Revolution will be here! I can't wait for this book to come out as a response to that perennial question "Where do you get your protein?" To give you a sneak peek, I'm sharing one of my favorite recipes from the book, Two-Bean Nachos. I love nachos because they are easy to make and fun to eat, not to mention delicious. This recipe is all that and more — with 17 grams of protein per serving. Make the cheesy sauce in advance and the nachos will come together in minutes. BONUS! The book is available now for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: firstname.lastname@example.com and theyll send you the bonus recipes. Now let's dig into some nachos…. Two-Bean Nachos - 1 3/4 cups Easy Cheesy Sauce (recipe follows), kept warm - 1 (12-ounce [340 g]) bag whole-grain tortilla chips - 11/2 cups (355 g) cooked black beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 11/2 cups (354 g) cooked dark red kidney beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 1 large ripe tomato, diced - 1/2 cup (80 g) chopped red onion or scallions, white and green parts - 1/4 cup (60 ml) chopped pickled jalape?os - 1/4 cup (15 g) chopped fresh cilantro (optional) - 2 tablespoons (14 g) hulled hemp seeds - 1 ripe Hass avocado, peeled, pitted, and diced - 1 tablespoon (15 ml) fresh lime juice - Sea salt Prepare the sauce and keep it warm. Preheat the oven to 350°F (180°C). Spread the tortilla chips in a single layer on a large rimmed baking sheet and bake until the chips are crisp and warm, about 5 minutes. Remove the baking sheet from the oven. Sprinkle the black beans evenly over the chips, followed by the red kidney beans, tomato, onion, jalape?os, cilantro, if using, and the hemp seeds. In a small bowl, toss the avocado with the lime juice and season with salt. Top the nachos with the avocado, then drizzle the warmed cheesy sauce over the nachos and serve immediately. This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Easy Cheesy Sauce Makes 1 3/4 cups (415 ml) This creamy golden sauce is rich and full of flavorful protein-rich goodness. I use it to drizzle over nachos and as a topping for baked potatoes, roasted vegetables, and enchiladas. - - 11/4 cups (38 g) raw cashews, soaked in hot water for 30 minutes, then well-drained - 1/3 cup (21 g) nutritional yeast - 2 tablespoons (30 ml) jarred roasted red pepper, drained and blotted dry - 1 tablespoon (15 ml) rice vinegar - 1 tablespoon (15 ml) fresh lemon juice - 2 teaspoons white miso paste - 1 teaspoon sea salt - 1/2 teaspoon smoked paprika - 1/2 teaspoon onion powder - 1/2 teaspoon prepared yellow mustard - 1/4 teaspoon ground turmeric - 1 cup (235 ml) plain unsweetened plant milk, plus more as needed Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides, as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, stirring in a little more milk, if needed, for a thinner sauce. The post Two-Bean Nachos appeared first on Robin Robertson.
Vegetable Biryani (Instant Pot)
(adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Biryani (Instant Pot) This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes. Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan. Hope you enjoy! This recipe will serve 3 Course Main Course Cuisine Indian Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 3 people Ingredients1 cup long grain rice I preferred Basmati Rice 3 Tbsp Milk 1 pinch Saffron Kesar few strands 2 Tbsp oil or ghee 1/4 cup cashews 15 Raisins 1 Tbsp ginger thinly sliced 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets 1/4 cup Plain Yogurt whisked 1/4 cup Mint leaves Pudhina finely chopped 1 1/4 cup Water Spices3 whole Green Cardamom Elaichi 6 Cloves Laung 8 Black Peppercorns 1 inch long cinnamon stick Dalchini 2 Bay leaf Tej Patta 1 tsp Cumin seeds Jeera 1 tsp coriander powder 1 tsp fennel seed powder 1 tsp red chili powder adjust to taste 1/4 tsp Turmeric Haldi 1 tsp Salt adjust to taste InstructionsIn warm milk soak the saffron and keep aside. Soak the rice for about 10 minutes, then drain the water and keep aside. Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes. Add all the whole spices and sauté for 30 seconds, they will become aromatic. Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot. Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice. Add the water for cooking on top of the rice. Rice should be just immersed under water. You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position. Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure. After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes. Open the pot and fluff the rice gently with a fork. NotesServe hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi Making Vegan: This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree. The post Vegetable Biryani (Instant Pot) appeared first on Manjula's Kitchen.
Vegan Za'atar Spiced Chickpea Burger Recipe with Spicy Caramelized Onions
A Chickpea Burger recipe that is crispy, packed with plant-based protein, fragrantly spiced with Zaatar. Pair this winning veggie pattie with your favorite burger bun, spicy caramelized onions, and Tahini Dill Sauce! Nutfree Jump to Recipe Chickpeas. They are perfect in so many ways - high in protein and fiber, soft yet starchy in texture and incredibly versatile! Throw them in hummus, roast them until crispy and pile them on top of a salad, stir them into a pilaf or bake them into brownies – or make these zaatar spiced chickpea burgers. Fragrantly spiced, perfectly nutty and deliciously savory. Their deliciousness alone is a good reason to make these vegan burger patties but I also would like to point out that these are wonderfully filling and protein-packed to boot.Continue reading: Vegan Za'atar Spiced Chickpea Burger Recipe with Spicy Caramelized OnionsThe post Vegan Za'atar Spiced Chickpea Burger Recipe with Spicy Caramelized Onions appeared first on Vegan Richa.
Pulled Jackfruit Sandwiches
Craving barbecue? Try jackfruit, a plant with a similar texture to pulled meat. Seasoned with barbecue's signature flavors and a crunchy, refreshing coleslaw, it's a delicious way to indulge your barbecue cravings on Mondays! This recipe comes to us from Aimee of The Veg Life. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4-6 - For the pulled jackfruit: - 2 cans of jackfruit (packed in water, or brine if preferred) - 2 tbsp barbecue seasoning - 1/2 cup of barbecue sauce (plus more for serving, if desired) - For the slaw mix: (or use pre-bagged coleslaw mix) - 1 small green cabbage, finely shredded - 1/2 small red cabbage, finely shredded - 2 large carrots, finely shredded - For the dressing: - 2 tbsp vegan sour cream - 2/3 cup vegan mayonnaise - 1-2 tbsp white vinegar (to taste) - 1 tbsp grated onion (squeeze the liquid out) - 2 tbsp sugar - 1-2 tsp dry mustard - 1/2 tsp celery seed (optional) - Salt and pepper, to taste - For serving: - Rolls To prepare the coleslaw: Combine the shredded cabbages and carrots together (or you can just buy pre-bagged coleslaw mix). In a separate bowl, whisk together the dressing ingredients. Add to the cabbage mixture. Taste for seasoning, adding more salt if necessary. Allow to sit for at least 30 minutes prior to serving. To prepare the pulled jackfruit: Drain, rinse and dry the jackfruit with paper toweling and toss with the barbecue seasoning. Preheat a large pan over medium high heat, add 1 Tbl of oil and add the seasoned jackfruit. I cooked mine until it began to take on some color and then added the barbecue sauce. Reduce heat to a simmer and cook for about 15-20 minutes. I don't like to cover it because I prefer a bit drier consistency. Covering it will create added moisture. If the jackfruit still has larger pieces after cooking, you can use two forks to shred it if you desire. I liked the chunky bits. While the jackfruit is cooking, combine all ingredients for the slaw and set aside to let the flavors meld. Slice the rolls in half and place the slaw on the bottom. Top with the jackfruit and serve with your favorite steak fries and of course, a side of pickles. The post Pulled Jackfruit Sandwiches appeared first on Meatless Monday.
Green Pea Avocado Radish Sandwiches
Peas, avocados, lime juice and cayenne pepper come together for a pea centric spin on guacamole. The sweet pea guacamole is balanced by spicy sliced radishes and whole grain bread in this bright tea sandwiches. This recipe comes to us from Donna Kelly and Anne Tegtmeier of Apron Strings. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup frozen peas, thawed - 1 Haas avocado - 1 tablespoon lime juice - 1/2 teaspoon cayenne pepper sauce - salt and pepper, to taste - 8 large radishes, thinly sliced - 8 slices whole grain bread Pulse the peas, avocados, lime juice and cayenne pepper sauce together using a food processor. Stop the processor, taste and season with salt and pepper. Spread half the bread slices with the pea avocado mixture, top with a radish and close with the other slices of bread. Cut each sandwich into triangles and enjoy. The post Green Pea Avocado Radish Sandwiches appeared first on Meatless Monday.


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Florida Court of Appeals, Third District
October 2, 2019
Mary E. Foreman, Petitioner,v.Thomas James, Respondent.
final until disposition of timely filed motion for rehearing.
Petition for Writ of Certiorari from the Circuit Court for
Miami-Dade County Lower Tribunal No. 09-10502, Scott M.
Bernstein, Judge.
A. Hass, P.A., and Nancy A. Hass (Fort Lauderdale), for
James, in proper person.
SCALES, LINDSEY and LOBREE, JJ.
Mary E. Foreman, the Mother, seeks certiorari review to quash
an August 14, 2019 Order on Case Management Conference in
which the trial court required her and Thomas James, the
Father, to participate in a Family Bridges Workshop to
address the alienation of the parties' daughter toward
the Father. We deny the petition for writ of certiorari for
the reasons set forth in this opinion.
child was born in 2005. The parties were not married when she
was born and have not lived together as a family, the Mother
having obtained the sole decision-making and primary
parenting duties in a 2010 Paternity Settlement Agreement.
recent years, the Father has sought to achieve a closer
relationship with his daughter. In 2018, he filed with the
trial court a petition to modify the 2010 Paternity
Settlement Agreement and to obtain, among other things,
shared parental responsibility. On December 27, 2018, the
trial court ordered the appointment of a reunification
At a
case management conference, held on July 2, 2019, the
reunification therapist advised the trial court that she had
observed "alienating behaviors." Although the
reunification therapist was uncertain whether the Mother was
acting in an intentional or unintentional manner, she did
state that the Mother appeared to be alienating her daughter
from the Father. The trial court, while not making a finding
of whether alienation was intentional or unintentional, found
that the child was being alienated from the father. In the
course of a discussion at the July 2, 2019 hearing about the
need for an expert psychological evaluation, the
reunification therapist advised the trial court of a program
called Family Bridges. The trial court expressed the view
that such an advanced reunification program should be ordered
soon if the then current course of reunification - consisting
primarily of conferences with the court-appointed
reunification therapist - proved unsuccessful and signs of
alienation continued. Counsel for both the Mother and the
Father agreed to explore the efficacy of Family Bridges or a
similar therapeutic reunification program, and the trial
court, after expressing both the urgency of, and harm
associated with, the alienation problem, ordered counsel to
explore appropriate "next step" options. A
follow-up case management conference was scheduled and
noticed for August 13, 2019.
At this
August 13, 2019 case management conference, the reunification
therapist advised the trial court that reunification between
the Father and daughter was proceeding slowly; and the Mother
was not supportive of the reunification efforts and,
therefore, purposely or not, was undermining it. As a result,
the reunification therapist recommended the Family Bridges
Workshop. She explained to the trial court that Family
Bridges was not a local program, that the Father and daughter
would travel to a location where a "facilitator"
was available, and that the Workshop lasted four days,
followed by a ninety-day period in which the Mother would not
be allowed any contact with her daughter.
Mother was given an opportunity to address the trial court
and advised the court regarding the Mother's efforts to
assist in the reunification process. Specifically, the Mother
told the trial court about conversations she has with the
child regarding the Father. Additionally, the Mother's
counsel reported to the trial court that he had, as ordered,
investigated and explored the Family Bridges
trial judge, however, expressed his exasperation with the
reunification efforts and announced his intention to order
the parties to participate in the Family Bridges program,
with the Mother initially to pay for the program, subject to
taxation of costs at the end of the case.[2] The trial judge
expressed how the ...
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