The Catskills Bed and Breakfast and Spa

08/09/2017

I edit written pieces for both content as well as mechanics, and I leave it up to the writer to determine just how much help s/he needs. I'm more than happy to take on smaller, short-term projects and can also consider longer pieces depending on the demands of the writer. I focus on one project at a...

05/21/2015

Lewis Harrison's Radio Show - Today 4-6 PM EST WIOXRadio.org


Listen today 4-6 PM (EST) to Lewis Harrison on his radio show on NPR (National Public Radio Network) affiliated WIOX

This is a motivational, educational, informational, inspirational and very funny music and interview Radio Show about love, ta**ra, meditation, life coaching neurobiology, quantum physics, enlightenment and how to make really goof banana pancakes.

“…it’s sort of Howard Stern, meets Soupy Sales meets Charlie Rose for Shamans and Swamis”

The show broadcasts every Thursday at 4:00 – 6:00 PM (EST) at
91.3 FM Roxbury NY and streams internationally on your smart device at WIOXRadio.org

WIOX broadcasts from Roxbury NY in the majestic Catskill Mountains and is a proud member of WSKG Public Media - Part of the NPR network of stations.

The show streams at WIOXRadio.org on your computer, smart device, and in the chip that the pod people implanted in your brain while you were asleep. (Just kidding. It wasn’t pod people who implanted the chip.)

Thanks for listening

Lewis

Here’s a video of the show: https://www.youtube.com/watch?v=rGEPvdi9YZs

Lewis hosts a weekly show on WIOX . Excerpts edited by Caitlin Marchesani

05/14/2015

Listen today 4-6 PM (EST) to Lewis Harrison on his NPR (National Public Radio Network) radio show “That Was Zen, This Tao”

This is a motivational, educational, informational, inspirational and very funny music and interview Radio Show about love, ta**ra, meditation, life coaching neurobiology, quantum physics, enlightenment and how to make really goof banana pancakes.

“…it’s sort of Howard Stern, meets Soupy Sales meets Charlie Rose for Shamans and Swamis”

The show broadcasts every Thursday at 4:00 – 6:00 PM (EST) at
91.3 FM Roxbury NY and streams internationally on your smart device at WIOXRadio.org

05/11/2015

Ask Lewis: How can on create their own reality and create success by doing so?
Lewis Answers: Through Gamification. here is an article on this subject:

http://chihealer.com/gamification-game-theory-and-quantum-physics/

Gamification, Game Theory and Quantum Physics Posted on May 11, 2015 by lewis I am a stress management speaker offering seminars in Baltimore and NYC. Part of my programs are onsite corporate chair massage. I have found that offering chair massage at events opens the attendees to deep conversation…

05/09/2015

Aphrodisiac Barbeque Sauce for Tempeh

This is the greatest vegan barbecue sauce ever! It goes perfectly with tempeh which has a nutty-mushroom like flavor. The liquid smoke in the sauce really brings out the flavor in the tempeh. It will make you fall in love and make you want to make love.

If you are vegan or like international cuisine you’ll love tempeh. Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegan and vegetarian cuisine, where it is used as a meat analogue.

This barbeque sauce is way better and more economical than any commercial bottled sauce could ever dream of being. The secret here is in preparing this sauce one day in advance to allow the flavors to blend and intensify. Do not, I repeat DO NOT use it the same day it is made. Take your time. put on some nice music, do your mantra, watch the birds out of your kitchen window as you simmer the sauce for 1 hour and then leave it overnight in the fridge.

If you are on a low sodium diet replace the ketchup with a mixture of crushed tomatoes, onion powder, vinegar, a bit of maple syrup and Vegit Brand no sodium seasoning. with --- the yield will vary since the sauce will reduce after simmering for 1 hour or more ---if you prefer a smoother sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will thank me for this sauce and come to stay with us here at the Catskills bed and Breakfast just to eat my cooking. (www.TheCatskillsBedandBreakfast.com)


INGREDIENTS
YIELD 2 1/2 cups
• 1 medium onion, finely chopped
• 4 garlic cloves or garlic chives, minced garlic (can use more)
• 1⁄4 cup organic peanut oil
• 5 teaspoons chili powder
• 1⁄2 teaspoon paprika
• 2 tablespoons vegit low sodium spice or Braggs Aminos to taste
• 1/2 teaspoon fresh ground black pepper (do not use the fine black pepper!)
• 1pinch cayenne pepper(or adjust to taste)
• 2 cups ketchup or my crushed tomato and spice mixture
• 1 cup dehydrated cane juice, packed
• 1⁄4 cup cider vinegar or 1⁄4cup red wine vinegar
• 1⁄3 cup prepared plain yellow “deli style” mustard
• 1⁄4 cup Worcestershire sauce
• 3 teaspoons liquid smoke
Mix all ingredients and simmer for an hour and a low heat and refrigerate overnight.

Grill some tempeh with non stick spray and coat with warmed barbeque sauce

This recipe comes from the online nutrition and human potential and personal; development courses we have through www.asklewis.com.Check out the site for great blogs on self help, spirituality etc.

We publish a free newsletter on health and wellness and natural food cooking. If you would like to receive it just e-mail me at [email protected]

Learn more about other vegan, gluten and natural recipes
and about our GLBT and multi-cultural rainbow friendly B & B in the Northern Catskill Mountains atwww.TheCatskillsBedandBreakfast.com

05/05/2015

Vegan/Vegetarian UnChicken Nuggets Recipe


Total time to prepare and cook - 30 mins


Here is how you get to save some poor chicken and also fulfill your childhood memories of Chicken Nuggets.

Yes, there's something so nostalgic about dunking a juicy crisp piece of a dead bird into ketchup, ranch, blue cheese or some other sauce. This recipe is environmentally friendly, compassion in action and heart healthy as well.

This tastes as good as your memories but are better for you and the poor bird. This recipe can be made vegan or for lacto –vegetarians.

These are beautifully golden without having to pre-bake the crumbs. They are very low fat, tender, juicy and easy to make.

This recipe comes from the online nutrition and human potential and personal; development courses we have through www.asklewis.com. Check out the site for great blogs on self help, spirituality etc.

Learn more about other vegan, gluten and natural recipes
and about our GLBT Friendly B & B in the Northern Catskill Mountains at www.TheCatskillsBedandBreakfast.com

Serving: 20-24 nuggets

INGREDIENTS
• 1 lb seitan (Wheat Gluten)
• 1 Tbsp potato flakes (found these at FredMeyer)
• ⅓ cup cold water
• 1 tsp garlic salt (or ½ tsp garlic powder + ½ Vegit low sodium herbal seasoning)
• ⅛ tsp black pepper
• ¾ cup finely crushed natural corn flakes from 2½ cups cereal*
• ¼ cup finely grated parmesan cheese or vegan replacement “mock” cheese
Make Herb-Marinated Grilled Tofu w/ Tomato Salad


Instructions
How to Make Chicken Nuggets: Preheat oven to 375˚F. Line a baking sheet with parchment paper.
1. Pulse 2½ cups corn flakes in a food processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together ¾ cup crumbs and ¼ cup finely grated parmesan.
2. In the bowl of your clean food processor, combine 1 lb seitan, 1 Tbsp potato flakes, ⅓ cup water, 1 tsp garlic powder/Vegit mixture, and ⅛ tsp black pepper. Pulse until the Seitan is finely chopped. P.S. if you don't have a food processor, by all means, use a meat (sorry that is what they are called) grinder with the small grinding disk.
3. With wet hands, roll and flatten Seitan into small nugget patties, using about 1 Tbsp of the mixture for each nugget. Roll the nugget into bread crumbs, pressing gently for crumbs to adhere. (Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour, then transfer to wax paper and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in step 4).
4. Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don't over-bake your nuggets or they will start to get dry.

www.TheCatskillsBedandBreakfast.com

05/02/2015

Tofu and Cashews
•
Many people complain that tofu is boring. Not here. This recipe places firm tofu in an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf.

4 servings (serving size: about 3/4 cup)
•
Ingredients

3 tablespoons Braggs Aminos or Vegit Brand Low sodium seasoning
2 tablespoons dry sherry
4 teaspoons cornstarch, or potato starch,
1 pound firm or extra firm tofu
1/2 cup fat-free, packaged vegan vegetable broth, or tomato juice
1 tablespoon honey
2 teaspoons sesame oil,
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted raw cashews

Preparation
1. Combine 1 tablespoon Braggs Aminos, sherry, 2 teaspoons starch, and tofu in a large bowl; toss well to coat. Combine remaining 2 tablespoons Braggs Aminos, remaining 2 teaspoons starch, broth, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add Tofu mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return Tofu mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup brown rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

This is a reworking of a Chicken recipe by David Bonom, in Cooking Light posted on their website in May 2009
MAY 2009

This recipe comes from the online nutrition and human potential and personal; development courses we have through www.asklewis.com. Check out the site for great blogs on self help, spirituality etc.

We publish a free newsletter on health and wellness and natural food cooking. If you would like to receive it just e-mail me at [email protected]

Learn more about other vegan, gluten and natural recipes
and about our GLBT Friendly B & B in the Northern Catskill Mountains at www.TheCatskillsBedandBreakfast.com

04/28/2015

Rosemary Vegan Seitan Kabobs

Ingredients
• 1/2 cup extra virgin olive oil
• * 1/2 cup ranch dressing
• * 3 tablespoons Vegan “Mock” Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt or low Sodium “Vegit”
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon dehydrated cane juice or honey, or to taste (optional)
• 24 ounces of seitan (wheat Gluten) - cut into 1 inch pieces
Directions
1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place the seitan in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread the seitan onto skewers and discard marinade.
3. Lightly oil the grill grate or use non-stick spray. Grill skewers for 8 to 12 minutes,

• Vegan “Mock” Worcestershire sauce
*malt vinegar (from barley),
* molasses,
* Raw sugar
* salt (or low sodium vegit)
*Tamarind Extract
* Onions
*Garlic
* A Pinch of cloves, soy sauce, lemon juice

This recipe comes from the online nutrition and human potential and personal; development courses we have through www.asklewis.com. Check out the site for great blogs on self help, spirituality etc.
Learn more about other vegan, gluten and natural recipes
and about our GLBT Friendly B & B in the Northern Catskill Mountains at www.TheCatskillsBedandBreakfast.com

04/27/2015

VEGAN CHEESE AND VEGETABLE CHOWDER
This is a great early spring chowder when the nights are still cool but spring is in the air

Non-stick vegetable spray
4 tabsp extra virgin peanut oil
One cup of finely chopped onions or dehydrated onion flakes
3 cups grated vegan MOCK “Cheddar cheese”
¼ cup whole wheat flour
1 cup chopped sweet red pepper
1 cup thinly sliced carrot
2 cups cashew milk (put ½ cup of eaw cashews in a blender with water and blend till liquid)
1 cup diced potato
1 tablespoon of Vegit low sodium seasoning
1 pkg (10 oz) frozen peas
A pinch of white pepper
5 tablespoons Chopped parsley
½ cup of vegetable soup powder

1. In 3-quart.saucepan, cook vegetables in non-stick spray,
stirring occasionally, 20 to 25 minutes, or until
soft.
2. Remove from heat. Stir in four; mix well. Cook l minute,
stirring occasionally.
3. Add vegetable broth powder to vegetable mixture. Bring to boiling,
stirring constantly.
4. Gradually stir in vegan cheese. Cook over medium heat, stirring,
until cheese has melted. Gradually add milk. Season with
white pepper, add small amount of Bragg Aminos to taste Bring just to boiling, but do not boil.
5. Sprinkle with parsley;
Makes 6 to 8 servings

This recipe comes from the online nutrition and human potential and personal; development courses we have through www.asklewis.com. Check out the site for great blogs on self help, spirituality etc.

Learn more about other vegan, gluten and natural recipes
and about our GLBT Friendly B & B in the Northern Catskill Mountains at www.TheCatskillsBedandBreakfast.com

04/26/2015

I make my own ginger beer.
I don't want the white sugar, and preservatives.
Besides with this recipe you are really making a great tasting medicinal tonic

Simple:
1. Boil Fresh Ginger (Cover to keep the flavor from evaporating"
2. Add maple syrup to taste
3. Add vanilla extract to taste
4. A Squeeze of Lime
4. Add very cold seltzer or club soda

Learn more vegan, gluten and natural recipes

Learn about our GLBT Friendly B & B in the Northern Catskill Mountains at www.TheCatskillsBedandBreakfast.com

04/25/2015

THIS WEEKS DINNER DISH - SMILING FACE BROCCOLI WITH GARLIC SAUCE

HERE IS A RECIPE FOR NATURAL VEGAN CHINESE GARLIC SAUCE

INGREDIENTS
• 2 tablespoons rice vinegar
• 2 tablespoons dehydrated cane juice sugar
• 2 tablespoons “Braggs Aminos” or for less sodium use dehydrated kelp powder mixed with Vegit Low Sodium Seasoning
• 2 teaspoons Chinese rice wine or dry sherry
• 1/4 - 1/2 teaspoon chili sauce, or according to taste (I use 1/2 teaspoon)
• 1/4 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch, potato starch or a smaller amount of guar gum
• 1 tablespoon spring or filtered water
• 1 tablespoon organic peanut oil
• 3 - 4 medium garlic cloves, finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic)
PREPARATION
Combine the rice vinegar, sugar, Braggs Amino or vegit, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring briskly to combine. Dissolve the starch in the water in a separate small bowl,

Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).

Immediately re-stir the mixture, add it into the saucepan and bring to a boil, stirring continually for a minute.

Re-stir the starch/water mixture and add it to the sauce and stir until it thinkens.

07/17/2014

We are drawing lot's of vegans and vegetarians who want full meals along with their stays. We create 7 course feasts