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June is a big month for the water signs. According to astrologer Eric Francis, that’s good news for everyone, unless your only friend is a cactus (and they love water, too, just not too much of it). For a more thorough explanation of this month's astrology, see June 2013: The Most Interesting Month Since the Ocean. More
Asparagus is one of the most nutritionally well-balanced vegetables. A serving can provide up to 60 percent of the recommended daily allowance of folacin (folic acid). It's also high in fiber and low in sodium and calories, making it a great choice for healthy eating. Serves 7 Ingredients More
by Jelaluddin Rumi
        This being human is a guest house. Every morning a new arrival. A joy, a depression, a meanness, some momentary awareness comes as an unexpected visitor. Welcome and entertain them all! Even if they're a crowd of sorrows, who violently sweep your house empty of its furniture, still, treat each guest honorably. He may be clearing you out for some new delight. The dark thought, the shame, the malice, meet them at the door laughing, and invite them in. More
Chef Robert Turner shares some easy ways to use maple syrup, a favorite natural sweetener, in your everyday cooking. Each year I eagerly await for the event that signals winter is definitely turning into spring: silver tin buckets that suddenly appear hanging from the side of trees, as if woodland elves came in the night and hung a sign saying, “sweet spring is in the air.” More
Wheat Berries
Wheat berries are often sprouted and used as wheatgrass. When cooked, they make a delicious, chewy, nutty, high fiber grain. In this recipe, Robert Turner dresses up cooked wheat berries enough to make an impressive side salad for a holiday meal or a delicious main dish any time of the year.     More
Omega Institute Roasted Acorn Squash With Feta & Cranberries by Robert Turner
Serves 4 Ingredients 2 acorn squashes, halved & seeded2 cups wild rice, cooked1/3 cup dried cranberries1 bunch of kale, washed and chopped2 tablespoons garlic, sliced thin1 tablespoon fresh rosemary, roughly chopped1/2 cup feta, crumbledOlive oilSalt & pepper Directions More
This soup, from Omega’s executive chef Robert Turner, is a great fall and winter dish and is good for a dinner party or lunches during the week. Be careful peeling and cutting up the squash—a sharp vegetable peeler and a sharp, strong knife or cleaver will help. If you don’t have the time or inclination to cut up your own squash, many stores offer pre-cut squash in the produce department. Canned beans are also a  shortcut for this recipe. Serves 6 More
Deviled Eggs
Deviled eggs are a favorite at barbecues and potlucks. Built on a simple basic recipe, there are nearly an infinite number of variations.Here are some favorites from Omega's executive chef Robert Turner to inspire you, along with tips on how to do a create-your-own deviled egg bar. 6 large eggs1/4 cup mayonnaise1 teaspoon Dijon mustard1/8 teaspoon cayenne pepperSalt and pepper, to taste More