Qi Gong


for Healing NEW EXPANDED SCHEDULE WEEKLY CLASSES


Tai Chi & Qi Gong, on-going SEMINARS*


Clinical Qi Gong/Acupuncture


8-Day Qi Therapist Intensive BY APPOINTMENT


6-Day Qi Healer Intensive


See calendar listings for class & seminar location, dates and times. Details at:


www.qigongforhealing.com or call Fran Maher & Brian Coffey 67 Mountain Blvd, Warren


908-647-1563 *acupuncture available


Garden-Fresh Recipes


Vegetarian Nori-Wrapped Sushi Yields 6 servings


Creatively rolled layers of nori, a super-nutritious dried sea- weed paper, plus fish, rice and vegetables, make an amaz- ing visual display. This veggie sushi travels well, though it’s best eaten within the first five hours, as the rice dries out and may harden over time.


2 cups cooked sushi rice, cooled ½ cup carrots, julienned (1


/8


½ cup sugar snap peas ½ cup lettuce, shredded ½ cup spinach, shredded 4 sheets (standard size) nori ¼ cup soy sauce (for dipping)


1. Cook rice and cool.


2. Place nori on a flat surface. Arrange approximately ½ cup rice and ½ cup vegetables on long edge of nori. Use carrots, sugar snap peas, lettuce, spinach or any preferred combination.


3. Gently roll nori, starting with the rice/veggie side.


4. Using a serrated knife, slice nori into 1-inch pieces. Slic- ing on a diagonal makes attractive pieces. Serve as a vegan appetizer with soy sauce on the side.


Strawberry Spinach Salad Yields 4 servings


Foodies prefer strawberries that are red inside and out, quarter-sized and organically grown. The dressing helps accent the sweetness of the fresh strawberries and spinach, with a nutty crunch from the chopped peanuts.


Note: Mega-mutation versions of California strawberries are often sprayed with poisonous pest fumigants that harm people and the planet.


8 cups fresh spinach; wash, remove stems and tear into small pieces 3 cups fresh strawberries, sliced


For the dressing: ½ cup water 1 cup vegetable oil


½ cup salted peanuts 1


/3 cup honey


3 Tbsp apple cider vinegar 1. Mix spinach and strawberries in a large salad bowl.


2. Combine all dressing ingredients in a blender. Pour to taste over salad. Source: Farmstead Chef, by Lisa Kivirist and John Ivanko


22 Somerset/Middlesex/Hunterdon Co. Edition NaturalAwakeningsCNJ.com -inch-thick “matchsticks”)


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