Clinton Hill Library Virtual Wellness Weekend
Saturday, June 13th from 2:00 pm-3:30 pm
Sunday, June 14th from 2:00 pm – 3:30 pm
Clinton Hill Branch presents Unwind, Women and Wellness with Fiona Adams:
• Get fit while you sit! Release and relax!
• Cooking Up Good Health- a hands-on cooking experience t cooking delicious, healthy, quick, and easy plant-based recipes that will “PHYT” your health
• Pre-registration required!
Here are the ingredients to the dishes we’ll be preparing during our wellness weekend. We’ll walk through the recipe together when we meet.
Rainbow Veggies with Noodles (SATURDAY MEAL)
14 ounces Asian noodles (lo mein, chow mein, udon, etc.)
1 cup julienned red pepper
1 cup julienned carrot
1 cup snow peas
1 cup purple cabbage
¼ cup tamari (or soy sauce)
¼ cup mirin
1 tablespoon sesame oil
1 teaspoon Asian red chili paste
2-3 minced garlic gloves
½ teaspoon minced peeled fresh ginger
Thinly sliced scallions, for garnish
Prep time: 15-20 min
Cook time: 20 min
Vegetables: Replace with any combination of color vegetables you like to eat.
Mirin: This is a sweet Japanese white wine. Replace with dry white wine, dry sherry or rice wine vinegar with a touch of added sweetener.
Red chili paste: Replace with red pepper flakes or a sriracha style hot sauce.
Coconut Curry Chickpeas and Green Beans (SUNDAY MEAL)
2 tablespoons coconut oil
1 small-medium diced onion
3-5 minced garlic cloves
1 inch fresh ginger peeled and minced or grated
1 teaspoon curry powder
1 teaspoon turmeric
¼ teaspoon ground black pepper
2 tablespoons freshly-squeezed lime juice
Sea salt to taste
1 14-ounce can of coconut milk
1 can of chickpeas, drained and rinsed
1 pound green beans, trimmed and cut into 1-inch pieces
Prep time: 10 minutes
Cook time: 30 minutes
Total Yield: 4-6 servings
Coconut oil: Replace with olive oil or another oil that you like
Lime: Replace with lemon
Chickpeas: Replace with another white bean such as cannellini, butter, or great northern beans
Green beans: Replace with another green vegetable that you enjoy