Dolkar Wellness & Longevity: MANY THANKS TO ALL FOR THE SUCCESS OF THE AHIMSA CELEBRATION

Sunday, December 7, 2008

MANY THANKS TO ALL FOR THE SUCCESS OF THE AHIMSA CELEBRATION

The Ahimsa Celebration for Peace on Saturday, December 6 was to commemorate His Holiness the Dalai Lama's winning of the Nobel Peace Prize in 1989. It was an effort of joy and love dedicated with the motivation of benefiting the long lives of His Holiness, the Dalai Lama and our precious Teacher, ZaChoeje Rinpoche and for the happiness of all beings. We are completely indebted to ZaChoeje Rinpoche for his inspiration, wisdom, unequaled kindness, skillful teaching, enduring patience and gentle humor.

Thanks to His Holiness the 14th Dalai Lama, Tenzin Gyatso, for his supreme wisdom, endless compassion, uncompromising strength, and tireless efforts in bringing the policy of loving kindness to all of our lives. May you live long for the glory of the Dharma and may your legacy remain secure for hundreds of eons.

My personal gratitude goes out to ZaChoeje Rinpoche for rescuing me at a very dark time in my life and to the Emaho Foundation for supporting and befriending me when I needed it most. If not for them, there would be no Dolkar Wellness.

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).