Last Saturday’s Zensuality Day saw a successful, intimate gathering at The Studio at Wickenwood. Anna led participants through a guided, meditative 5Stages practice and freedance for the movement portion of the afternoon, followed by lunch and shopping making for a pleasureful afternoon.

At the request of some of the participants, included below are the recipes for the healthy, hearty, homemade dishes that Anna prepared. The are all simple, seasonal dishes and we hope that you enjoy them as much as we did.

If you missed the last Zensuality Day, do not despair; we will be hosting another event during the spring session for your movement pleasure.

Zensuality Day Recipes

Beet Salad with Bite
Serves 8

Ingredients:

Salad:

• 2 lbs medium red beets, boiled or roasted, cooled, diced large
• 1/4 medium red onion, diced medium
• 2 -3 TBSP peeled minced ginger
• 4 clementines, peeled and sectioned
• 4 cups rinsed and dried arugula
• 1 cup feta cheese, diced medium (optional)

Dressing:

• 1/3 cup cold-pressed extra virgin olive oi
• 1/2 cup fresh-squeezed lemon juice
• Salt and pepper to taste

Combine the beets, onion and ginger in a medium bowl.  Whisk the dressing ingredients together and pour over the beet mixture.  Mix thoroughly, cover and refrigerate 2-8 hours.

Just before serving, add the orange sections, the arugula and mix again.  Sprinkle with the diced feta if desired.  This salad will last, refrigerated, 3-4 days.

Black Eyed Pea Stew
Serves 12 as a main course

For a richer, meat version, cook a ham hock and add the whole thing to the black eyed peas after the soaking step.  Chicken or vegetable broth may also replace up to half of the water.

Ingredients:

• 4 cups dried black eyed peas
• 4 cloves garlic, smashed and minced
• 2 large yellow onions, chopped
• 4 large stalks celery, chopped
• 4 medium carrots, chopped
• 1 large green bell pepper, diced medium
• 1 large red bell pepper, diced medium
• 1 jalapeño pepper, minced
• 1/2 cup peanut or olive oil
• 2 TBSP chili powder
• 1/4 cup steak sauce
• 1-4 TBSP hot sauce
• Salt and pepper to taste
• Water

Rinse the black eyed peas and place in a large saucepan.  Cover with 8 cups water, cover the pan and bring to a boil.  Simmer for 20 minutes.  Remove from heat, add more simmering water to cover if necessary.  Let sit 1 hour, or overnight.

Drain blackeyed peas.  In another large saucepan, heat the oil to medium and cook and stir the garlic, onions about 10 minutes until soft and translucent.  Add the rest of the vegetables and the dry seasonings.  Cook and stir, adding more oil if necessary for about 10 minutes.

Add blackeyed peas, ham hock, if using, and enough water or stock to cover the mixture.  Bring to a boil, stirring, and reduce to a simmer.  Simmer, covered, stirring occasionally, and adding hot water or broth as needed, for an hour or more (depends on the age of the peas) until peas are soft but not mushy.

Remove ham hock, if using, cut the meat from the bone and stir the meat into the stew.  Add the seasoning sauces and salt and pepper to taste.

Serve with rice, corn bread, and cooked greens.  Top with sliced scallions, chopped cilantro or parsley, shredded cheddar, and more hot sauce.  This stew keeps on the fridge about 4 days, and also freezes well.  It is an ideal dish for a slow cooker.  The amounts given halve or double easily.

Sautéed Kale with Lemon Juice
Serves 8

Couldn’t be easier!

Ingredients:

• 2 large bunches kale
• 4 cloves garlic, crushed and minced
• 1/4 olive oil
• Juice of 1/2 lemon

Wash and dry the kale thoroughly.  Stack the leaves and slice thinly across the stalks (chiffonade).  In a large sauté or frying pan heat the oil to medium and add the garlic, cooking and stirring until just turning a little golden.  Add the kale and cook and stir until the mass of the leaves is reduced by about half.  Add a cup of water, cover and simmer about 10 minutes.  Stir in the lemon juice, salt and pepper to taste, and serve hot.

The greens are good reheated the next day, or added to soup or pasta sauce, or stirred into mashed potatoes.

ENJOY!