Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!

Abrazos! xox Penny

Monday, November 1, 2010

Boo and Double Boo's over. I am counting the 364 days 'til Halloween is back!

Double Boo...Christian and Resh left this morning at 6. We had tons of fun and a neighborhood full of wonderful kiddos: princesses with sparky blue slippers, zombies, blood thirsty vampires, super creepy clowns. Such a night! Here are some pictures of our freaky fun (which I had to take during the day...with hundreds of kids and adults blazing a trail to our street, there night-time photo ops!) Let your imagination darken the scene as we did with eery strobe lights, creepy music, cackles, the pitter patter of hairy feet and calls of the "wild". Way below is a recipe for a bloody good dip!

Stu checks out the pumpkins and rats

Christian and Reshma carvin' up some pumps

Witches Stew

"Chuckles" getting ready to rock

One house guest won't be back

The Ghoul Squad

Even Stu made a heart-pounding appearance while
The Sisters robo-barked their warnings

Will they let you enter?
Beware of silent stalkers and druids

The Cemetery has plenty of vacancies. Just check in at the first coffin...

Here's looking at you. Good Bye, Halloween!

And now for the dip...

Syrian Roasted Red Pepper Dip

3 large red bell peppers, roasted over a gas burner or in the oven until blackened
   Let cool at room temeprature and then peel off charred skins

Into a blender or food processor*, place peppers and these ingredients:
1 cup toasted walnuts
1 tablespoon toasted cumin seeds, ground
1 large clove garlic
1 tablespoon lemon juice
2 tablespoon pomegranate molasses
1 tablespoon olive oil
Harissa or chile powder to taste (add to your own heat level)

Blend or pulse until finely chopped, not pureed! Leave a little chunky. *You can also do this by hand instead of using a blender or food processor. Serve with any crackers or Middle Eastern flatbread you like. It pairs really deliciously with hummus.

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