Central Jersey Vegetarian Group (CJVG)
Notices

Show your opposition to the hunt!

The Bear Education And Resource Group
Lynda Smith, Director
PO Box 918
Hewitt, NJ 07421
Phone: (973) 853-BEAR
Email: [email protected]
www.savenjbears.com

Synergy Press
POB 8
Flemington NJ 08822-0008
Phone: 908.782.7101    
Web: SynergyBookService.com 
Email: [email protected]
 
For Immediate Release:
 
Just in time for summer, Sally Miller's newest publication Sally's in the Kitchen takes us through a year of recipes
(including a bonus "Fifth Season") and encourages the use of locally grown fruits and vegetables.
Also included are a variety of sweet treats, ways to utilize the freezer for cook-ahead meals,
and some of Sally's childhood memories growing up.
 
Raised in Iowa where both corn and hogs grow abundantly, Sally switched from her previous diet,
high in meat and dairy products, to a more plant-based diet as an alternative to using chemotherapy
or radiation for her ovarian cancer treatment thirteen years ago.

Joining the Central Jersey Vegetarian Group a year later, she became co-chair of the Restaurant Group,
which visited New Jersey restaurants of diverse nature and inspired her personal cooking habits.
These she shared through her wellness retreat just south of Flemington with cooking classes and retreats
during the early 2000's.
 
The 210-page 8 1/2" x 11" spiral-bound cookbook will entice the reader to think about food in a new way.
The book is divided up into seasons, starting with summer, when the local produce begins to appear in abundance.
Many of the recipes are large enough to have now but also have some to freeze for later, making it very helpful for the working parent,
the work-at-home single person, as well as large families.
 
Sally will be signing copies of her book at the Amish Farmers Market on Thursday - Saturday July 9 - 11 between 11 am and 3 pm
(note: this is tenative at this time; confirm after July 1, 2009).
Anyone purchasing $10 worth of produce will be entitled to a $5 discount on Sally's in the Kitchen.
 
Another signing is planned for Staples in late July.
 
Books may be purchased through Amazon, Borders, or directly at Boxelder Basin Wellness Retreat in Ringoes.
Call 908.782.7101 for directions.
 
Here's a sample recpie from Sally's book....
 
Cinco de Mayo Salad
This recipe came from my sister, culled from the Minneapolis Star Tribune.
I like this version so much better than most black bean salads because it uses rice instead of corn.
Sometimes I buy the colored peppers already cut into strips and just dice them into the salad.
All the colors make it look very festive! A great salad to take to a picnic in the summer, too!
 
Thaw, rinse, and drain:
 2 C cooked black beans

Thaw and put into a large bowl:
 2 C cooked mixed brown rice

Add:
 1 yellow pepper, diced
 1 green pepper, diced
 1 C diced celery
 3-4 scallions, chopped (use white and some green)
 1 handful cilantro leaves, chopped

Add the drained black beans and mix.
 
In a large Pyrex cup put:
 1/2 C mild salsa
 1/2 C Wishbone Italian dressing
 juice of 1 lime
 1 t ground cumin

Whirl with immersion blender.

Pour half of dressing over salad (save rest for another time) and mix well.
Serve at once or refrigerate until needed, up to 4 days.
Stir every once in a while to keep flavors blending well.
Top with sliced ripe plum tomatoes just before serving.