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.

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!

The Virgin Mary had a Baby Boy

An unusual calypso carol!

This concert filled 10 boxes and collected almost $1500 for the Westford Food Pantry!

Monthly Wrap-up November 2024

Release tension with my latest shoulder stretch, and maybe some fun music too. Or try a new type of salad with jicama!
	date posted	
CREATE	8-Nov	Jicama Salad
		
MOVE	20-Nov	Untangle Shoulder Blades
		
SING	17-Nov	Holiday Chorus Fundraiser