“Mason Neck Park is located at 7301 High Point Road, Lorton VA 22079, just a stone’s throw away from Washington D.C.”
Black Bean Sweet Potato Chili for dinner, yummmmmy
SWEET POTATO AND BLACK BEAN CHILI
1 tablespoon vegeatable oil
1 onion, diced
3 cloves garlic, minced
2 medium-large sweet potatoes, peeled and cubed
1½ tablespoons chili powder
2 teaspoons ground cumin powder
1 teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon smoked paprika
¼ teaspoon ground cinnamon
1 (15 ounce) can diced fire-roasted tomatoes
4 cups vegetable stock
3 tablespoons tomato paste
2 (15 ounce) cans black beans, drained & rinsed
Heat the oil over medium heat.Add the onion and cook until softened and lightly browned, about 5-7 minutes.Add the garlic and cook one more minutes.Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.
Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.
Stir in the black beans and cook until they are warmed, a few minutes more.If the chili is too thick for your preference, add another cup of stock.
PUMPKIN BREAKFAST COOKIES
¼ cup Spectrum® coconut oil, melted
¼ cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
⅔ cup unsweetened, dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten
Cranberry Antioxidant Punch
Makes approximately six drinks
2 cups fresh cranberries
6 to 8 pears, medium size
1 cup quince simple syrup — make ahead, recipe below
Feed cranberries and whole pears into a juice machine. Double strain the juice through a fine mesh strainer to remove the cranberry seeds. In a pitcher, mix the pear and cranberry juice with the quince simple syrup. To serve, pour over ice and garnish with fresh cranberries.
Recipe By: Gina Chersevani
3 cups (12 oz bag) cranberries
2 apples, cored
¼ of orange peel
½ cup coconut sugar, brown sugar or other equivalent sweetener
Combine first 4 ingredients into food processor and chop. Mix in sugar. Let stand in refrigerator for several hours. Makes 7 servings
3 oz dried cranberries
3/4 cup hot water
8 oz cashews, toasted and chopped fine
6 oz breadcrumbs
2 tsp fresh rosemary, finely chopped
1/4 tsp ground black pepper
3 tbsp olive oil
1 large onions, finely chopped
1 large carrot, finely shredded
2 cloves garlic, crushed
2 small mild or hot red chilies, finely chopped
3 oz flour
A little under 1 cup vegetable stock or broth
Preheat the oven to 375 degrees. Grease and line a 2lb loaf pan. Put the cranberries into a cup and add the hot water, set aside to soak. Mix the breadcrumbs, nuts and rosemary in a bowl and set aside. Heat the oil in a large non stick pan or pot. Add the onions, carrot and saute for several minutes until tender. Add the crushed garlic and chopped chilies and continue to saute for a couple more minutes until the garlic releases it’s aroma.
Take off the heat and stir in the flour. Then pour the hot stock into the pan and stir well to form a sticky paste. Strain the cranberries and stir them into the bowl containing the cashew and breadcrumb mixture. Then tip the cashew, breadcrumb and cranberry mixture into the pan. Mix well so that everything is thoroughly combined. Pack the mixture into the prepared loaf tin. Smooth down the top with the back of a water dipped metal spoon.
Bake for around forty-five minutes to one hour, or until firm and an inserted knife comes out clean. NOTE: Once baked, let loaf sit in the pan for about half an hour before serving so it will firm up.
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