December 13, 2010
(Makes about 4 cups)
Prep time: 15 minutes
Total time: 10 minutes to cook
Ingredients:
-2 cups bread cubes, cornbread chunks or a whole grain.
-Oil
-1 cup sliced onions
-¼ cup cranberries
-½ cup sliced parsley
-roasted nuts
-¾ cup sliced celery
-¼ cup raisons
-shoyu
-sea salt
Preparation:
1. Heat a skillet, add oil, sauté onions with a little sea salt, add celery and continue cooking for a few minutes.
2. Add a little water to the skillet, add cranberries, raisons and parsley. Sprinkle with shoyu, cover and simmer for five minutes.
3. Mix into grain and place in a casserole pan. Can make ahead of time and warm up in a low 250 degree oven for 10 to 15 minutes. Serve warm.
Filed under: Events
Upcoming Schedule
Kushi Institute, Becket, MA
June 4-6 Way to Health Plus, hands on cooking classes, consultations and Level II classes, including student presentations and tofu making class.
June 12 – Level III healing cooking classes
June 21-22 – Level III seitan, cooking for children and holiday classes
June 25 – 27 – Way to Health cooking classes, lecture and consultations and Level III bread making class
July 2-5 Way to Health plus, hands on menu planning and cooking classes, consultations and Level III student presentations.
July 9-10 Level IV teacher training classes.
July 19-22 Kushi Institute Summer Conference
Port Orange, Florida - June 14 & 15, 18 &19 Cooking classes and consultations. Shiatsu massages by Joe Avoli
Temple Terrace, Florida– June 16 & 17 consultations. Shiiatsu massages by Joe Avoli.
East Templeton, MA – Home classes, consultations and shiatsu massages by request.
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