Discover Your Strengths--June 26
What a great time we had last Tuesday for all of you who were there to hear Karl Waretini and his Success Strategies!
Next month our talk is on June 26 at 7pm at ILT Stadium Southland by life coach, Carolyn Dean, on "Discover Your Strengths - 3 Ways to Work Out Your Natural Advantages in Life" Find out more about Carolyn here: http://www.carolyndeancoaching.com
Here are the promised recipes as well as links to stay updated and in touch about our future programmes and events.
Our website has our local programmes and events as well as info on how to get in touch or check out our free lending library or hear about upcoming programmes not scheduled yet like Depression Recovery, The Complete Health Improvement Programme and Welcome Baby which are events that we run based on need and interest: https://www.findbalance.org.nz/
If you subscribe to our blog, you'll be sure to get our blog posts and updates when they go up. We're doing most of our communication on Facebook here, so like and follow us to keep the updates and tips coming! https://www.facebook.com/BalanceWellnessCentre/
I didn't use a recipe for the spaghetti squash since it's so easy but here's one option and although I didn't use quinoa it's a great idea! https://www.simplyquinoa.com/5-ingredient-pesto-spaghetti-squash-boats/ The veggie pot pie was another one I made without a recipe but it's fairly simple as well. What you need is chopped veggies (I used carrot, pumpkin, corn, peas, cauliflower, broccoli, onions, mushrooms, etc). For the gravy: In a blender 1 can of chickpeas drained and add soy sauce, veggie stock or garlic salt seasoning to taste. Add enough water to get a gravy consistency and blend. Voila' gravy in 5 minutes that requires only a blender, no cooking, no pans, no stirring! There is no need to cook or heat the gravy as it's going on the vegetables and into the oven. However, here's a recipe if you need one, though a bit more complicated than my version... https://holycowvegan.net/cook-that-book-appetite-for-reduction/
Next stir gravy into the uncooked chopped veggies in a large bowl. Put everything into an oiled (I use olive oil spray from a spritzer) baking pan and cover with the whole grain crust below. Whole grain crust: 1 1/2 cups whole grain wheat flour (or gluten free options), 3/4 teaspoon sea salt, 6 tablespoons extra virgin olive oil, 3 tablespoons cold water. Whisk the flour and salt together in a medium bowl. In a smaller bowl, whisk the oil with the water until light in color. Immediately and all at once, pour the mixture over the flour and stir with a fork until all of the flour is mixed with the liquids. Work gently with your hands until the dough holds together. (Add a bit more water, a teaspoon at a time, if needed to get a consistency you can roll out to go on top of the vegetable mix).
Bake for approximately 30-40 minutes depending on your oven (until veggies are soft and crust is light brown). The edamame you will find in the freezer section at countdown. Just follow the instructions on the packet. They're cooked and ready to eat once thawed so a quick and healthy snack!
Hope you can make it next month!
Amy Mullen and The Balance Centre Team