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This is a thick and yummy, mildly sweet and filling bisque that’s great to whip up for cold weather days—especially when it’s warmed to about 115 degrees. Carrots, celery, parsnip, leeks, sundried tomatoes, olive oil, lemon juice, and curry powder bring rich, hearty flavors and spicy heat!
 
Ingredients: Serves 23-4 cups spiralized zucchini pasta 1 1/2 cups pure water 1/2 cup celery, sliced 1/3 cup carrot, sliced 10-12 sundried tomatoes 8 thin slices leek or 4 tablespoons green onion 4 thin slices parsnip 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons Juniper Berry Basalmic Vinegar 1 teaspoon curry powder 1/4 teaspoon Himalayan Salt Fresh cracked black pepper to taste Garnish - 2 tablespoons hemp seeds Directions Place sundried tomatoes, celery, carrot, leek, parsnip, curry powder, lemon juice in a Vitamix or good blender with water and blend until creamy smooth. Transfer to a cooking pot. Spiralize zucchini, and add to bisque. Warm to 115-118 degrees, no more, or it will begin to cook. Sprinkle hemp seeds on top. Serve immediately and enjoy.
The Little Story: Janet’s Online Interview with Jeffrey Millburn of Omni Art Salon!
One of our friends, Don Meyer, shared a copy of Temple Food with a friend of his, Jeffrey Millburn. Jeffrey fell in love with the book, and asked if he could do an interview for his internet talk show, Omni Art Salon. Of course I said Yes! Thank you so much, Don for the referral!
Jeffrey called me a week or so later, and we chatted. There was an instant rapport between us, and we set up the date for the interview, November 12th. He sent me a list of questions two days before the event, and then called me the day before and we had more time to talk. This helped so much to put me at ease, and we got to know each other a bit more so that by the 12th I was ready... although a bit nervous!I spent days preparing, and had volumes of notes—most of which I never even looked at! Jeffrey is so good with his questions and giving direction. I was in very capable hands. He is highly intelligent, passionate about the subjects he chooses to spotlight, so it was great fun. I loved working with him! The interview went without a hitch, and now it will be broadcast on December 1st on Omni Art Salon, and I hope you enjoy it! To give you an idea of his depth, this is from his website: "According to Omni Art cosmology, all sentient experience occurs within a five dimensional quantum paradigm. This five dimensional quantum paradigm encompasses the visible and invisible universe in an upwardly-spiraling fractal vortex." Jeffrey was keenly interested to hear my thoughts about the connection between food, love, and consciousness, and how our love of life, and our personal experience with awareness increases and evolves when we eat lighter, more vibrant foods. And, as most of your know, this is Rex’s and my passion as well. He asked me to read one of the poems from Temple Food, and this one had been lighting up to read in case he asked. I was delighted to read it!
Pleasure
Pleasure is the love in the food, giving itself to us. Baste and marinate with devotion. Simmer the warming juices in the holy fire. Nourish the cells and emotions that are hungry and eager. Measure generously the gentle light of tenderness and give it to oneself— instead of holding back, or only loving others. Ladle a rich healing elixir upon all the emptiness and thirst. Hold nothing back! Spoon out more and more until it fills the deep well of your being. The liquid rapture is now overflowing, dripping and flooding through the gates of the heart. This is pleasure— unabashed pure love, moving in, spreading out. Permeating every cell, every breath, every taste and touch. This is the secret ingredient. Thank you so much, Jeffrey, for inviting me to be a part of your visionary work at Omni Art Salon! The experience was so very positive and enriching. 
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