Avajra John Presents: The Perfect Rice

By Travis Newbill

In order to clarify the confusion of all sentient beings attempting to make rice, we present another installment of Avajra John‘s pithy kitchen wisdom.

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There are quite a few different approaches to making rice. Each of the different approaches works well. This can be confusing. There are some 40,000 varieties of rice from around the world. Short-grain and long-grain brown rice, basmati rice, jasmine rice, Arborio, and Koshihikari from Japan are some commonly available varieties. In each of these different rice cultures around the world, there are recipes for making perfect rice that is considered a high art within that culture. So let’s simplify this and start at square one:

  • Cook the rice on the stove top or in the oven.
  • Use a pot or pan with a good, tight-fitting cover.
  • Use the proportion of one cup of rice to one and a half cups of water.
  • Use cold water.
  • Put the rice and the water together in the pot or pan and cover tightly.
  • Bring the rice and water to a boil.
  • Then turn down the heat to medium low.
  • The white rice varieties will take 25 to 35 minutes to cook. The brown rice varieties will take longer usually 45 or 50 minutes.
  • Try to keep the cover on the rice for the whole cooking duration (check it if you must, but keep this to a minimum).
  • After cooking, let the rice rest with the cover on.
  • Fluff the rice with a fork and serve.

WATCH: Elephant Journal’s “Walk the Talk Show” Features SMC’s Michael Gayner

 

Yesterday, Elephant Journal’sWalk the Talk Show,” hosted by  Waylon Lewis, featured SMC Executive Director Michael Gayner.  In lively and huge-hearted conversation, the two longtime friends touched on some deep points about SMC life, land and vision.

For those who missed the live broadcast, or would like to watch it again, we offer the recording below. May it inspire you on this final day of 2013!

Good Tidings (and a Great Recipe) from SMC Chef Avajra John Russell

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Avajra Claus is real

By Travis Newbill

Did you know that Santa’s kooky cousin lives at Shambhala Mountain Center? He is just a jolly as Old St. Nick–though much thinner, and his magical sleigh is pulled by a single garuda. His name is Avajra Claus! His specialty is making tasty things in the kitchen for the SMC community—many healthy meals, and some sweet delights as well.

According to folklore, Avajra used to bake cookies for Santa back when they were little elves. Ever since they parted ways, Santa has been searching the world for treats as tasty as the ones Avajra used to make. In exchange for the cookies that the kids leave, Santa brings gifts.

Now, Avajra has a gift for you: a classic holiday recipe! He asks that you enjoy it with your loved ones, and also leave some out for his chubby cousin, Santa.

From SMC lead chef Avajra John Russell to you and yours:

Here we all sing together…

We wish you a Merry Christmas

We wish you a Merry Christmas

We wish you a Merry Christmas

and a Happy New Year.

 

Good tidings we bring for you and your kin,

Good tidings for Christmas and a Happy New Year.

 

O bring us some figgy pudding

O bring us some figgy pudding

O bring us some figgy pudding

and bring it right here.

 

And we won’t go until we’ve got some

And we won’t go until we’ve got some

And we won’t go until we’ve got some…

Well if you want your holiday guests to ever go home, better have some “Figgy Pudding” on hand. It is also noteworthy that here at SMC, we live as a community, so we are all home already, together, which is sweeter than any treat I could make.

Okay, this traditional Christmas dessert dates back to 16th century England. The many varied recipes that have been handed down to us include baking the dessert or steaming it in the oven, some call for boiling it or frying. This sweet gooey Christmas treat is more like a cake than what we’ve come to think of as a pudding. It can be soaked in Brandy, which makes it really luscious. Traditionally, it is served topped with “Hard Sauce”, although whipped cream can also be a fabulous pairing. I’m including two recipes here, one baked and one steamed in a double boiler.

Is everybody singing?? No?? … just the sound of one lone voice wafting out from the kitchen…  Singing & laughing. – Avajra John Russell

TRADITIONAL STEAMED FIGGY PUDDING

1 cup all-purpose flour

1 cup soft bread crumbs

1 cup water

1 cup molasses

1 cup chopped dried figs

1 cup raisins

1/2 cup chopped walnuts

1/2 cup orange peel strips

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1teaspoon ground nutmeg

Directions

1. Grease the inside bowl of a double-boiler.

2. Mix flour, bread crumbs, water, molasses, figs, raisins, walnuts, orange peel, baking soda, cinnamon, cloves, allspice, and nutmeg together in a bowl until batter is well incorporated; spoon batter into the prepared double-boiler bowl and cover.

3. Fill the bottom half of a double boiler with water and bring to a boil; reduce heat and simmer. Place bowl in the simmering water and cover. Steam until pudding is cooked through, adding water as needed, 3 hours. Cool slightly with cover ajar before serving warm.

*Thanks to sueb’s Great Grandmother for this recipe

 

BAKED FIGGY PUDDING

1/2 cup butter

2 eggs

1 cup molasses

2 cups mission figs chopped

1/2 teaspoon grated fresh lemon rind

1 cup buttermilk

2 1/2 cups all purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups brandy

cheesecloth

Directions

1. Preheat oven to 325, grease baking pan(s).

2. Beat butter until soft, add eggs and molasses and beat until fluffy.

3. Add chopped figs, grated lemon rind, and buttermilk, combine.

4. Pour dry ingredients into wet mixture, stir well.

5. Pour into prepared pan(s), and cook 1 hour or until toothpick comes out ‘almost’ clean.

6. Allow to cool for 20 minutes, then carefully dislodge cake(s), and place on baking rack.

7. Soak cheese cloth in brandy.

8. After cake is cool, wrap up several times in soaked cheesecloth and allow to set and seep in brandy cloth for at least 24 hours.

9. May be served plain or with hard sauce.

 

HARD SAUCE

1/2 cup butter

2 powdered sugar

1/4 cup heavy cream

(for non-alcoholic 1 teaspoon rum extract)

1 teaspoon rum, sherry wine or brandy

1/2 teaspoon pumpkin pie spice

1/4 teaspoons nutmeg

1/2 teaspoon salt

Sprinkle with teaspoon cinnamon just before serving (optional)

Directions

1. Gently heat all ingredients

2. Whisk together over low heat or double boiler.

3. Whisk well until mixture is smooth, warm and fully incorporated,

4. Serve warm or chilled depending on preference.

 

 

 

New Year’s Intention: Take a Leap!

By Jon Barbieri

Jon Barbieri leads Take a Leap into 2014: Establish Your Intention and Commitment, December 30, 2013-January 1, 2014

Jonathan Barbieri

Jonathan Barbieri

New Year’s resolutions have earned quite a reputation with their knack for creating lofty, unreachable, goals. And still, they can be genuinely helpful in opening space for reflection, creating an opportunity to set clear intentions for the year to come.

In making resolutions we often envision what we would like to change about our lives: what to add, remove, or improve to become “better people.” With this approach, the whole thing can get a bit intense and self-aggressive. “I am never going to eat cake again, and I will meditate 2 hours a day if it kills me.”

So, how does the ritual of New Year’s resolutions change, when instead of developing a wish list, we start with our basic human qualities?

We begin by acknowledging that we aspire to do good, to be kind, that we wish for happiness and that fundamentally, we have everything we need to realize these virtues.

Using contemplations, meditation, and discussion, we will touch on these qualities. We will also look at actions or habits we have that are not healthy for us to continue in a very simple and contemplative way. In doing so, we can resolve to pay greater attention to these actions so that over the next year we will acknowledge them and work with them. In addition, we will look at our aspirations for those qualities we wish to cultivate, and make a resolution to nurture and bring them forward.

In this way our approach is not a wish for the year as much as it is a way to look at our life as a journey, and 2014 as the next step along the path.

Join us for this special program and allow your aspirations for the New Year to become clear, confident, and committed through reflection and renewal. What better way to celebrate New Year’s Eve than with a delicious full-course dinner on the magical starry land of Shambhala Mountain Center?

I’m so happy that Jon is continuing  the “Take a Leap into the new year” series.  I participated in the first program “Take Leap into 2012”, and for me the experience was life changing.  Jon’s ability to bring a group together with his warmth, kindness and humor is a gift. This is a wonderful way to begin a new year! — Gayle Sykes

Jon Barbieri leads Take a Leap into 2014: Establish Your Intention and Commitment, December 30, 2013-January 1, 2014. To learn more, CLICK HERE