Chocolate-y Matzoh!

My cousin Melissa sent me this recipe for the upcoming Passover Seder. I thought it sounded weird, but oh-my-goodness, is it super-yummy! 1 baking sheet, covered in foil Matzoh, 5-7 sheets, cut to fit baking sheet 2 sticks of butter, cut into chunks 1 cup brown sugar 1/2 tsp. vanilla pinch of sea salt 8 oz chocolate chips, semi-sweet 6 oz. walnuts, optional Pre-heat oven to 350 degrees. Place butter and sugar in heavy pot, heat on medium until boiling. Boil for 3 minutes, stirring constantly (caramel will thicken). Meanwhile, place matzoh on baking sheets (on top of foil). Immediately after boiling for 3 minutes, quickly stir in salt and vanilla. Pour the mixture evenly over matzoh and place into oven for 15 minutes. Watch to make sure it doesn't burn. When cooked, pull out of oven and lay chocolate chips on top. Let them melt, and then spread evenly across matzoh with a spatula. Add walnuts, and let cool completely. Place in fridge to cool and serve when desired!

Jen's quinoa/black bean/corn/tomato/avocado/cilantro/lime salad

This recipe is from friend and yogi Jennifer Lenhart and is simply terrific.  Simple-y.  ; ) 


1 cup quinoa; 2 cups water; 1 can black beans drained & rinsed; 2 cups fresh or frozen corn; 1 pint grape tomatoes halved; 1/2 cup onion diced; 1/2 bunch fresh cilantro minced; 1/4 cup olive oil; 1 TBS red wine vinegar; 1 TBS lime juice and zest of 1 lime; 1 avocado cubed; salt & pepper


cook quinoa; meanwhile, combine beans, corn, tomatoes, onion, & cilantro; add salt & pepper; allow quinoa to cool a bit then add to the veggies; add oil, vinegar, zest and juice from the lime and mix. Fold in avocado. 


YUMMO!


(Next day left-overs are delicious and savory by adding ground cumin and a healthy portion of chopped garlic)!


[Namaste].