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Of cheeses and the Coumadin question

First, a warm welcome to Kimella Hilliard in Saanichton, BC, Canada! Kimella learned about our project through the potluck article on the Thich Nhat Hanh Foundation Website. She says, " As I am transitioning to a more plant based diet, I was excited to find a resource that supports my practice and inspires my creative juices to healthier eating. Thank you for adding me to your circle.
A bow and a smile, Kimella

The joy of mangoes

Here in Portland, we had our Spring Potluck last weekend. We had a great time together and the food was remarkable -- you will be getting all those recipes before long. This time we talked about difficulties in spreading the plant-based message, including the problem of media bias. We wondered why the morning news features a BBQ Week but never a Broccoli Week and why the local paper leans so heavily in the meat direction. Linda found a recipe there for Salted Caramel Bacon Bread Pudding, loaded with bacon, eggs, butter, whipping cream and sugar.

The mango question books and a conference

Hello Mindful Cooks,

Our new recipe this time comes from Susan here in Portland who created this amazing orange-mango-banana Sunshine Smoothie, inspired by a recipe in the New York Times:
Sunshine Smoothie

Cookbooks for children? Korean Buddhist cooking?

Hello Mindful Cooks,

I have one recipe and two questions for you this time. The recipe is my current favorite version of granola, which I'm calling Crunchy Buckwheat Banana Granola:
Crunchy Buckwheat Banana Granola

Oil-free cooking and comfy shoes

Hello Everyone,

Chen Hanquan is joining our email circle from Singapore, our second member from this unique city-state. Welcome, Chen Hanquan!

This week's new recipe is a delicious new soup I found in Veg News. This Chickpea Noodle Soup is made with miso, a "fermented whole soy food" that's highly recommended by Dr. Michael Greger, author of How Not to Die (turn to p.280 for a lot of interesting information about miso.)
Chickpea Noodle Soup


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