Thanks to all the Momentum Rocks fans who packed the house last Saturday! If you couldn’t make it, here’s a quick overview of the set. Follow us on Facebook to stay informed!
NEW – Mahogany Soap
Transport yourself with this rich woodsy fragrance and rustic design!
Only $5/bar, while supplies last
Monthly Wrap-up February 2025
Some cozy winter ideas for food and music!
date posted
CREATE 1-Feb Carrot Cake Overnight Oats
SING 14-Feb Momentum Acoustic on March 8th
Carrot Cake Overnight Oats
Dessert for breakfast!
- 1 cup oats
- 1/4 cup raisins
- 1/4 cup chia seeds
- 1 cup shredded carrots
- 1/4 cup shredded coconut
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1 2/3 oat milk (or liquid equivalent)
- 2 Tbsp maple syrup
- Splash vanilla
- Optional: crushed pineapple, yogurt, nuts
Mix all dry ingredients in a large container. Mix liquids and then pour on top, tapping out bubbles and stirring to mix until fully combined. Cover tightly and refrigerate overnight. Enjoy hot or cold, with added nuts, yogurt, or whatever you like!
Monthly Wrap-up January 2025
Spice up the new year with some new flavors and fun activities!
date posted
CREATE 15-Jan Cilantro Chutney
MOVE 5-Jan Happy 2025!
SING 20-Jan Momentum UNPLUGGED
Cilantro Chutney
Spice it Up! Add to sandwiches, soups, or just about anything!
- 1 ¼ cups (packed) cilantro
- 1 jalapeno
- 1.5 Tbsp water
- 2 tsp lemon juice
- 2 tsp cumin
- 1 tsp sugar
- 1 tsp salt
- ½ tsp ginger
- 1.5 Tbsp shredded coconut
- ½ tsp white sesame seeds
- ¼ tsp black pepper
Trim and rinse cilantro. Place in blender along with all remaining ingredients and process until smooth. Store in clean glass jars. Freezes well.
HAPPY 2025!
Get up, get out, engage, have fun!
Monthly Wrap-up December 2024
Another year closes with good food, fun music, and increased knowledge. What could be better? Happy New Year!
date posted
CREATE 27-Dec Squash Pesto
MOVE 15-Dec Decoding Food Labels 101
SING 9-Dec The Virgin Mary had a Baby Boy
Squash Pesto
Vegan and versatile: dip, sauce, or spread.
- 1 squash (acorn is nice!)
- 1 head garlic (or 1/2 tsp garlic powder)
- 1 onion
- 2-3 Tbsp olive oil
- 1 cup walnuts
- 8 oz frozen, chopped spinach, thawed
- 1/2 cup non-dairy milk
- 1 Tbsp dijon mustard
- 1/4 cup nutritional yeast
- 1 lemon, juiced
Preheat oven to 400 degrees. Cut squash in half and remove seeds (save for roasting!). Peel onion and trim ends. Cut top off head of garlic to expose cloves. In a baking dish, drizzle oil over squash, onion, and garlic (if using). Brush well, then wrap onion and garlic in foil. Bake all for 60 minutes.
While baking, place nuts in a pan and cover with water. Simmer while the vegetables roast. When vegetables are done, test squash with fork to make sure it’s soft. Drain and rinse nuts. When cool, scoop out squash and squeeze garlic from cloves.
Mix everything in a blender (adding garlic powder here, if using). Run until smooth, scraping sides often. Adjust salt and pepper. Use as a dip or add more liquid to make a spread. For sauce: boil pasta and reserve cooking water. Pour about 2 cups into blender and process until smooth and consistent.
Freeze in small batches or gobble it up!
CAROL WING 