Progression and Cooking Lessons From Vegas

The Beauty of Mt. Charleston, escaping the desert heat, encompassing myself in the beautiful wilderness. Housing some of the greatest climbing, Charleston is my home away from home. Charleston gives me comfort and meditation, away from the daily thoughts that distract the mind. When I am there they just seem to flutter away. I enjoy waking up, driving out, and becoming more familiar with the climbing there. 

Highlights: Redpointed Urban Decay           

Today is a rest day. I really wanted to climb but I have been on almost this whole Trip. Plus, Chris and Dave wanted to Rest. I had to take care of some errands too. I tried to stay active today, because our rest days usually involve Boot Camp Training. I hiked around the Kraft Boulders this A.M. assisting Lilly on her first ascent of "Monkey Bar". We visited a really cool Organic Raw Vegan Store, where I got all these cool recipes. I thought I would share them all with you. 

Recipes, Snacks:

• Toasts: Avo "Butter" Toast- Avocado, sliced tomato & hemp seeds
• Yummus Hummus- Hummus, sliced tomato & hemp seeds
• Bruchetta Toast- "cheese" (which you can use if ya' ain't Vegan) tomato, basil, garlic, pine, nuts, and your favorite herbs. 
• P.B.J-Almond Butter & Jam on Sweet Bread
• Tropical Toast-Coconut Butter& Mango Jam on sweet bread    w/ bananna. 
• Like Wraps?
• Veggie Wrap: Pesto, Almond Cheese (again, if you are a vegan!) tomato, avocado, sprouts, onions, cucumbers, and carrots, wrapped in collard greens. 
• Mediterranean Wrap: A combo of Hummus, Sprouts, tomatoes, cucumbers, bell peppers, organic Greek Olives, and mixed greens, served in collard Greens. Served with tabouleh?

I also heard about Ayurvedic Recipes, which is an Ancient science, translated as "Science of Life." It is used to maintain optimal health. I will add about 3 daily.

Here are some cool recipes from the book: 

Almond milk 

• 2 cups water
  
• 16 soaked and peeled almonds
• 1/8 tsp Cardamom
• 1/4 tsp vanilla
• 1/2 Tbsp. Raw Sugar
• 1/2 Tbsp maple syrup
• Blend and serv or beat water to nearly boiling, add ingredients in blender or frappe.

Breakfast, Amaranth Cereal

• 2 Cup  Amaranth
• 1 1/4 cinnamon
• 1/4 tsp. Jamaican Allspice
• 2 Tsp Sucanat
• 1/4 Cup Raisins 
• 1 Qt Water (or desired consistency)
• Add amaranth, spices and raisins to water
• Bring to Boil 
• Lower Heat, simmer until thickened, cover and stir occasionally
• Optional Serve with Ghee, maple syrup, almonds, sesame seeds, and or milk. 

Lunch Butternut Squash Soup  & Cilantro Dill Yogurt Dressing

• Serving Size 4 people
• 2 butternut Squash, peeled (1/2 Squash per person)
• 1 1/2 Cups     Ginger Cubed
• 1 1/2 Tbsp     Ghee
• 1/2 Tbsp     Cinnamon Powder
• 4 Cups       Water
• 1 Tbsp       Sucanat  and parsley for garnish. 
• Peel and Cube Squash. Make sure to discard any seeds. In a medium sized soup pot, warm ghee at medium heat. Add cinnamon and sucanat and mix well with Ghee. Add squash cubes and ginger to pot and cover. Add water once squash is tender. Boil for 20 minutes Remove from heat. Blend Mixture. Consistency should be that of baby food.   Serve warm and add parsley as garnish. 
• Cilantro Dill Salad Dressing
• 16 oz.  Organic Plain yogurt
• 1 bunch   fresh dill
• 1 bunch fresh cilantro
• 1 Tbsp   Olive Oil
• 1 tsp     Salt
• Blend all this and toss on yo' favorite salad. 

Dinner,  Asian Vegetables Serving Size four to six homies or homegirls

• 1 lb baby carrots 
• 1 lb sweet snap peas
• 1lb sweet yellow and red peppers
• 1 1/2 lb leeks (optional) substitute less amount of arugula
• 3/4 Tbsp Curry
• 1 Cup Coconut milk (fresh if possible)
• Cut leeks or arugula, and baby carrots diagonally in lengths of about 2 inches.
• Slice peppers length wise about the same length as the leeks, or arugula. Sautee leeks or arugula in Ghee, and Curry. 
• Let it soften a bit and add carrots, peppers and peas. 
• Add coconut mik, simmer and serve on bed of basmati rice. 

Have some Questions?

What is Ghee?

Ghee 

2 LB of unsalted Organic Butter

Turn stove to medium

Melt butter in a stainless steel saucepan. As the butter melts, cooks and bubles, it will change appearance from milky to cloudy to translucent. Foam will appear, causing a ring of milk solids around the sides of pan. 

After 10-15 minutes the bubbles will look clear as well as the butter becoming clear and golden. You will be able to see the bottom of the pan. Watch the Ghee closely for the last 5 minutes to prevent burning! Once all the butter has become a clear golden liquid. All the water content and milk solids have been cooked out..Now you got Ghee.

Remove Ghee from stove and allow it to cool for 20 minutes. using a fine mesh strainer, pour ghee into glass container for storage. Ghee becomes a solid when it is completely cooked and does not require refrigeration. If you happen to cook it too long and it becomes a little brown. It is still good! It will even aquire a richer nuttier taste!

What's good about Ghee it contains no additives, strengthens the immune system, and helps your digestion.