Join us for an evening in which we relect upon the message of winter and experience stillness. Our evening will include a conscious eating experience utilizing a mindful meal eaten in silence along with a meditation and a discussion of the value of stillness in the winter season and the role it can play in our lives.

Michael Finkelstein MD is a holistic physician who helps individuals achieve greater health by bringing awareness to practices that are balancing as well as providing sound advice on medical issues.

Lawrence Edwards PhD is a neuro- psychotherapist offering biofeedback, neurofeedback and psychotherapy at his practice in Bedford, NY. Dr. Edwards is also an accomplished meditation teacher and retreat leader.

Susan Rubin DMD, HHC is a holistic health counselor and educator who uses food and lifestyle modifications as her healing modality. She facilitates experiential food based wellness programs.

Wednesday, February 1st 6:30-8:30pm SunRaven Bedford, NY

To sign up, or for more information, send an email to winter@sunraven.org

Fee $25

Wednesday, February 8th at 7PM

More information will be posted on the website over the next week. If you have any questions, you can write to: bookclub@sunraven.org

Anyone interested in participating, or those who want more information should consider attending. At the meeting we will present the preliminary ideas for the selection of seeds/vegetables, planting schedules and work details.

This project will run differently than other Community Sponsored Agricultural programs in that is will be focused on the participation of individuals in every stage of gardening, from planning to harvest. Throughout the growing season there will be events to cultivate mindfulness and wellness through work in nature.

Once we get underway, the approximate time commitment is 1-2 hours per week. It is expected that the harvest will produce vegetables to feed 2-5 people througout the growing season. More so, the experience is meant to offer benefits beyond the tummy! Please join us! Either way, contact us by the email link below if you are interested (even if you cannot attend) and we will send you some additional information.

Please join us! Either way, contact us by sending an email to: garden@SunRaven.org (even if you cannot attend) and we will send you some additional information.

All materials and equipment needed are provided for you. Just bring your imagination and a desire to have your own small-scale terrarium. Simple follow- up directions will be provided for the care of your living project.

For more information, contact David Levine, horticultural expert, who will be conducting this program. (914) 232-3803 (9AM - 5PM).

Cooking time: approximately 3 hours
Produces 10-12 medium bowls

Prepare Dal by rinsing and then soaking overnight or at least several hours before cooking.

To begin cooking process drain and rinse dal one final time. Place in pot large enough to hold beans and cover with water by 1-2 inches. Initially add 2 -3 teaspoons of salt, ground cumin, turmeric and tamarind paste. Bring to a boil and then reduce heat and simmer. Stir occasionally and add more water as necessary to keep barely covered.

About 1 hour before serving, heat oil in a sauté pan over medium high heat. Add mustard seeds and cook until popping ceases (about 1-2 minutes)—you might want to cover with a lid so seeds do not pop out of pan. Remove from heat and cool for 2 minutes, then add garlic. Allow this Masala to cool for another few minutes and then add to dal. Continue to stir mixture every few minutes, scrapping the sides clean.

As dal starts to break down, separate the stems from the leaves of coriander. Cut the stems into small pieces and mix into dal. Save the leaves for the final step. Taste mixture and add additional seasoning, including cayenne, salt and lemon juice to taste. About 10 minutes before serving add chopped coriander leaves. Mixture should be porridge like in consistency or perhaps a little less concentrated if you prefer. (this will depend on how much water you have added during the cooking process). Finish off with a small amount of butter or ghee if desired.