Sunday, November 18, 2018


As Thanksgiving Day approaches, we find ourselves grateful for the many blessings in our lives, and the gift of your presence and participation in the Celebration Circle community is high on our list. We invite you to join us in consciousness as we imagine gathering around one gigantic table with you and all our other Circle family members, sharing a Thanksgiving Feast at the same time and space, feasting together in the spirit of Oneness. Delicious!
     As much as we like the idea of that metaphysical feast, we also wanted to  extend that energy onto the physical plane by sharing one of our family's favorite recipes for Three Sisters Stew, a hearty, one-pot meal that lends itself to being enjoyed with loved ones.  May you, too, find yourself feeling well-loved and well-fed. Bon apetít!
Three Sisters Stew
Among the First People of the Southwest, squash, corn and beans were dietary staples, known as the Three Sisters
 4 tablespoons oil
1 large onion, cut to a medium dice
2 cloves garlic, finely chopped
1 tablespoon paprika
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon ground cinnamon or 1-inch piece of stick cinnamon
1 pinch of ground cloves
1 teaspoon salt
1 30 ounce can tomatoes, chopped; with juice
2+ cups broth, can include juice from tomatoes, beans and corn
1 15 ounce can beans (black, pinto, or kidney); juice reserved
1 15 ounce can whole kernel corn or frozen corn; juice reserved
(Watch the amount of salt in canned foods, they can change taste dramatically.) 
3 cups pumpkins or winter squash, peeled and cut into 1-inch cubes
1 1/2 teaspoon chipotle or 2 jalapenos, seeded, finely chopped
Cilantro for garnish
Heat oil in a large soup pot or Dutch oven;  sauté diced onion until it begins to soften and clear.  Add the garlic, spices and salt; let cook for 2-3 minutes.  Add the tomatoes with juice, along with the broth and pumpkin or squash along with broth.  After 20 - 30 minutes, or when the pumpkin is about half cooked--soft but still too firm to eat--add the corn, beans and chili. Cook until the pumpkin is tender.  Check the seasoning, and adjust if necessary. You can also add more broth depending on your choice of stew or soup.  Serve garnished with chopped cilantro. Serves 4 - 6 large bowls of stew, and tastes particularly good with corn bread or tortillas.
With Gratitude and Blessings,
Rudi and Zet

PS:  Also, please consider joining us for our GivingThanks Potluck Feast next Sunday, November 25, immediately following the Morning Circle. 
THANK YOU for holding the Circle in your heart by visualizing a generous flow of financial abundance. Thank you for supporting us as we continue our work of fostering a creative, inclusive approach to spirituality. We are deeply grateful.

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