Mohandas Karamchand Gandhi (Gujarati: મોહનદાસ કરમચંદ ગાંધી, pronounced [moːɦənˈdaːs kəɾəmˈtʂənd ˈɡaːndʱiː] ( listen); 2 October 1869 – 30 January 1948) was the pre-eminent political and spiritual leader of India during the Indian independence movement. He was the pioneer of satyagraha—resistance to tyranny through mass civil disobedience, firmly founded upon ahimsa or total nonviolence—which led India to independence and inspired movements for civil rights and freedom across the world. Gandhi is commonly known around the world as Mahatma Gandhi (Sanskrit: महात्मा mahātmā or “Great Soul”, an honorific first applied to him by Rabindranath Tagore),[1] and in India also as Bapu (Gujarati: બાપુ, bāpu or “Father”). He is officially honoured in India as the Father of the Nation; his birthday, 2 October, is commemorated there as Gandhi Jayanti, a national holiday, and worldwide as the International Day of Non-Violence.

[via Wikipedia]

This Fresh Dip with a Hint of Sweetness Makes a tasty dessert that kids will just love!

Ingredients

8 ounces sour cream

4 tablespoons sugar

1 teaspoon vanilla extract

Watermelon sticks or small wedges

Instructions

Blend together the sour cream, sugar and vanilla in a small serving bowl. Use as a dip for the watermelon

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Ingredients

• ½ cup (125 mL) dried brown lentils

• 1 can (28 oz / 796 mL) no added salt diced tomatoes

• 1 cup (250 mL) leeks, white parts only, sliced

• 1 cup (250 mL) green pepper, diced

• 1 cup (250 mL) mushrooms, diced

• 1 cup (250 mL) celery, diced

• 2 cups (500 mL) fresh baby spinach

• ¼ cup (50 mL) fresh parsley, chopped

• 1 teaspoon (5 mL) fresh rosemary, finely chopped (½ teaspoon / 2 mL dried)

• 1 teaspoon (5 mL) dried oregano

• 1 clove garlic, chopped

Topping

• ¼ cup (50 mL) pine nuts, chopped

• 2 tablespoon (25 mL) grated parmesan cheese

Directions

1. Preheat oven to 375º F (190º C).

2. In a large stock pot add lentils and tomatoes. Cover with a lid, bring to a boil then reduce heat to medium-low. Cook for 15 minutes, stirring occasionally.

3. Add the rest of the ingredients, except the topping, cover and cook for 10 minutes.

4. Transfer the mixture to a casserole dish and sprinkle with the topping ingredients.

5. Bake for 25 minutes. Serve alone or on top of whole-grain pasta or brown rice.

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Ingredients

• 2 teaspoon (10 mL) extra virgin olive oil

• 1 leeks, white and light green parts only, thinly sliced

• 1/2 teaspoon (5 mL) dried thyme

• 1/2 teaspoon (5 mL) dried sage leaves

• 1/4 teaspoon (1 mL) pepper

• 8 oz (250 g) Yukon Gold potatoes, peeled

• 8 oz (250 g) sweet potatoes, peeled

Directions

1. In non stick skillet, heat oil over medium high heat and add leeks, thyme, sage and pepper and cook – stirring for 5 minutes. Reduce heat to medium and cook, stirring for about 5 minutes or until golden and softened. Set aside.

2. Thinly slice potatoes and sweet potatoes into 1/8-inch (3 mm) thick slices.

3. Line bottom of 8 × 4-inch (1.5 L) loaf pan with parchment paper and lightly brush pan and paper with some oil or non-stick cooking spray. Arrange half of the Yukon Gold potatoes on bottom of loaf pan. Sprinkle with one third of the leek mixture. Top with half of the sweet potato slices. Sprinkle with another third of the leeks. Repeat layers once.

4. Cover with foil and set on lowest rack of cold oven. Turn oven on to 425°F (220°C) and bake for about 1 hour or until potatoes are tender when knife in inserted. Remove from oven and let stand covered for 10 minutes. Run knife around edge of pan and turn out onto serving platter.

Tip: Use a non-stick cooking spray instead of oil to grease pans or skillets in recipes.

Makes 4 servings

Ingredients

• 1 teaspoon (15 mL) olive oil

• 2 cups (500 mL) red onion, finely sliced (1 onion)

• 8 cups (2 L) shredded red cabbage (1/2 head)

• 1 cup (250 mL) finely diced Granny Smith apple (1 apple)

• ½ teaspoon (2 mL) cinnamon

• 1 clove garlic, minced

• 2 tablespoon (25 mL) brown sugar

• 1 teaspoon (5 mL) cumin

• ¼ teaspoon (1 mL) cayenne pepper (optional)

• ½ cup (125 mL) sodium-reduced chicken stock

• 1 cup (250 mL) water

• ¼ cup (50 mL) apple cider vinegar

Directions

1. Heat oil in a large stock pot to medium heat. Add onions and let them sweat for 10 minutes to soften.

2. Add the rest of the ingredients, except the vinegar. Cover and cook over medium heat for 20 minutes, stirring occasionally. *If the liquid is drying up too quickly add water ¼ cup (50 mL) at a time.

3. Add vinegar, cover and cook for 10 minutes, stirring every 2 minutes.

4. Serve immediately.

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Makes 4 servings

Ingredients

• 1 tbsp (15 mL) olive oil

• ½ cup (125 mL) onion, diced

• 1 cup (250 mL) celery, diced

• 1 tsp (5 mL) curry powder, optional

• ½ tsp (2 mL) ground cumin

• ½ cup (125 mL) canned lentils, rinsed

• ½ cup (125 mL) quinoa

• ½ cup (125 mL) water

• ½ cup (125 mL) sodium-reduced vegetable stock

• 1 tbsp (15 mL) lemon zest

• 1 tbsp (15 mL) lemon juice

• ¼ cup (50 mL) red pepper, finely diced

• pepper to taste

Directions

1. In a medium sauce pan, heat oil over medium heat. Add onions, celery and curry powder and cook 10 minutes or until vegetables are tender.

2. Using a strainer, rinse quinoa under cold water and drain well. Add cumin, quinoa and lentils to the vegetables and stir for 1 minute.

3. Add water, stock, lemon rind and lemon juice and bring to a boil.

4. Cover and reduce heat to low and simmer for 15 to 20 minutes, or until liquid is absorbed. Stir in red pepper.

5. Season with pepper and serve.

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Makes 8 servings

This vegetarian lasagne is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day.

Ingredients

• 9 whole-wheat lasagne noodles

• 1 tbsp (15 mL) olive oil

• 1 cup (250 mL) red onion, diced

• 4 cups (1 L) mushrooms, sliced

• 3 cloves of garlic, minced

• 1 bag (10 oz) baby spinach, washed and dried

• 1 jar tomato sauce (about 2 cups / 500 mL)

• Pepper to taste

• 1 cup (250 mL) light feta cheese

• 1 container (475 g) light ricotta cheese

• 2 cups (500 mL) light mozzarella cheese, shredded

Directions

1. Preheat oven to 375º F (190º C).

2. Cook the lasagna noodles according to package directions. Drain and set aside.

3. To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.

4. To make the lasagna: Line the bottom of a 9 × 13 inch (3 L) baking dish with 3 lasagna noodles. Top with half of the ricotta cheese, half of the sauce and half of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.

5. Bake for 30 minutes or until the cheese is starting to brown.

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Quinoa is a highly nutritious grain that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture. It is important to rinse the grain thoroughly prior to cooking.

Directions

Makes about 6 1/2-cup servings

1/2 cup dry quinoa, well-rinsed

1 1/2 cups vanilla rice milk

2 tablespoons raisins

1 cup chopped fresh or canned apricots

1/4 teaspoon vanilla extract

To thoroughly rinse quinoa, cover it with water in a mixing bowl, and then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.

Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla. Cook an additional 2 minutes. Serve warm or chilled.

Quinoa keeps well in the refrigerator. Cool leftovers to room temperature, place in a covered dish, and refrigerate for up to three days.

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Makes 4 servings

Once you try this version of “fries,” you’ll be hooked! They’re loaded with cancer-fighting beta-carotene, and baking them is great for your health!

2 medium sweet potatoes (unpeeled), cut into wedges

1/8 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

Vegetable oil spray

Preheat oven to 450⁰F.

Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake. Place sweet potatoes on a baking sheet (do not overlap) lightly coated with vegetable oil spray. Bake for 20 minutes or until very tender, flipping potatoes once during cooking.

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1\2 pound firm tofu, cut into 1\2 in. cubes.

1 cup chopped vegetables [broccoli, cauliflower, shallots, carrots etc.]

1\2 teaspoon olive oil

Sauce

1\4 cup tamarind sauce {or substitute 3 Teaspoons Ketchup manis (sweet ketchup – Asian grocer)].

1\2 teaspoon balsamic vinegar.

1 teaspoon finely chopped ginger.

3 cloves crushed garlic.

Marinate tofu in sauce mixture for one hour or more.

Braise tofu by adding some sauce mixture in frying pan with olive oil.

Turn gently and reduce.

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