Artistry and reality.
2 notes
Posted 14, May, 2013

Warren Pushes Feds For Simple Answer On Banks

WASHINGTON — Sen. Elizabeth Warren (D-Mass.) raised the stakes of her quest to find out why a single Wall Street bank has not been prosecuted in the aftermath of the financial crisis Tuesday, sending a letter to the heads of three federal agencies. Warren, a member of the Senate Committee on Banking, Housing & Urban Affairs asked Attorney General Eric Holder, current Securities and Exchange Commission Chairwoman Mary Jo White and Federal Reserve Chairman Ben Bernanke whether they had done any cost-benefit research into prosecuting a bank versus settling with one, which is equivalent to a slap on the wrist for a profitable financial institution.

Reblogged from starlit-s0ul  20 notes
Posted 23, April, 2013

maantistaaste:

KITCHARI II

Another take on the Ayurvedic cleansing food, kitchari. I’m hooked. My first take on this dish featured swiss chard & carrots; this time I used tomato and coconut milk for a vaguely creamy, rich and spicy mess of quinoa and mung beans stewed in chicken stock with plenty of garlic, onion & celery. Indian spices give it both kick and color. It’s still nourishing us days later, and far from bored, I’m already looking forward to making it again. 

Soak 12-24 hours or sprout: 

  • 1.5 c mung beans 

The next day, dice & sauté in a heavy pot with ghee or coconut oil (I used a bit of each):

  • 6 cloves garlic
  • 2 onions

When the onions are translucent add:

  • 1 T turmeric powder or 2 T freshly grated root of the same
  • 2 t cardamom
  • 2 t cumin
  • 1 t coriander
  • 1/2 t cinnamon

Stir to mix and then add:

  • Soaked & strained mung beans
  • 3 quarts hot chicken (or other) stock
  • 2 t sea salt

Allow to simmer and reduce 5-10 minutes, then add:

  • 1 28 oz can whole peeled tomatoes & their liquid. Crush each tomato with your fist as it enters the pot.

Simmer 15 minutes more, uncovered, and then add:

  • 1 14 oz can coconut milk
  • 1.5 c quinoa, uncooked

Stir and allow to simmer uncovered as the quinoa cooks and stew continues to reduce - at least 20 minutes. As the kitchari thickens, taste grains and beans for doneness and adjust seasonings to taste. When done, remove from heat at add a handful of chopped parsley. Serve garnished with more parsley alongside a raw salad.