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Health Begins in the Kitchen EXHIBIT YOUR ART IN 2020 Cucumber Salad with Garbanzo Beans


Recipe by Dr. Joanne Mumola Williams

Sonoma County, CA. ~ The Santa Rosa Public Art Pro- gram is seeking Sonoma and Marin County artists to partic- ipate in rotating art exhibitions at City Hall Council Cham- bers, Person Senior Wing and Steele Lane Community Cen- ter. Applications are sought for exhibitions during the summer and fall of 2020. A variety of mediums are accepted, includ- ing painting, works on paper, sculpture, textiles, and more.

Applications are accepted on an ongoing ba-

sis, with immediate openings beginning in the summer of 2020.

Interested artists may ob- tain an application online at or in person at Finley Community Cen- ter (2060 W. College Ave- nue, Santa Rosa) or Steele Lane Community Center (415 Steele Lane, Santa Rosa).


For more information, contact Jessica Rasmussen, Arts Spe- cialist at (707) 543-4674 or

Anyone who's a chef, who

loves food, ultimately knows that all that matters is: 'Is it

good? Does it give pleasure?' Anthony Bourdain

Sonoma County, CA. ~ Our cucumber plant is the most pro- lific vege- table in our

garden, presenting us with at least two cucumbers a day. Needless to say, I’ve been serving them in every way possible. This is my favorite recipe as the garbanzo beans also provide high quality fiber, protein, vitamins and miner- als. And the cucumbers keep us well hydrated in the heat that always seems to hit us in early fall.

INGREDIENTS For the dressing 1 clove garlic, pressed 3 tablespoons rice vinegar 2

tablespoon olive oil

½ teaspoon salt, or to taste 1 teaspoon sugar

1 teaspoon Dijon mustard 1 tablespoon fresh dill

For the salad

¼ cup small diced red onions 1 15oz can garbanzo beans, drained

2 radishes, thinly sliced 2 to 3 English cucumbers 1 teaspoon black sesame seeds

Di r e c ti ons:

Press or mince the garlic into a small cup and let sit for 10 to 15 minutes to allow its health-promoting com- pounds to form.

Mix in the

remaining dressing ingredi- ents, setting aside a little bit of the dill for sprinkling, and stir well.


Place the red onions, gar- banzo beans and radishes in a medium bowl. Stir in the dressing and let soak for 15

I feel like a princess with a knife. I've wanted to be an Iron Chef forever. ~ Alex Guarnaschelli UPBEAT TIMES, INC. • SEPTEMBER 2019 • Pg 29

minutes. This will help mari- nate the beans and will take a little of the bite out of the red onions. Prepare the cucumbers: With a vegetable peeler, peel the skin vertically leav- ing a small amount of skin in stripes between peelings. Then, cut the cucumber in half vertically. With a small spoon, scoop out the seeds. Cut the cucumber in half moons. Add the cucumbers to the garbanzo mixture and toss well. Sprinkle with black sesame seeds and remain- ing dill and serve


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