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1440 Multiversity Chef, Kenny Woods photo by Crissie McDowell 10 LIVE IT UP! FRIDAY, JANUARY 26, 2018 SANTA CRUZ SENTINEL I nterested in some healthy- yet-comforting soup and stew recipes, to counter the over-in- dulging you may have done over the holidays? e chefs from 1440 Multiversity, Shadowbrook and Assembly have come to the rescue with recipes and tips to get on track for 2018. 1440 MULTIVERSITY Executive chef Kenny Woods creates meals for Kitchen Table, the dining area at 1440 Multiversity. He thoroughly enjoys working for 1440. "e ability to create, with local food, is what excites me the most," shares Woods. "We are eager to grow our relationships with local farmers, and take on the challenge of staying local through the sea- sons with their help. We push hard to create food that is plant based, nourishing, and fun." e Scotts Valley "immersive learning center" (with courses in personal growth, professional development, and health and well- ness) center opened on Memorial Day in 2017. 1440 Multiversity actually hired Woods five months earlier so that he would have ample time to create a solid foundation to enable rich culinary experi- ences for future retreat attendees and other 1440 visitors. His work included creating a vision, then hiring staff, ordering equipment, writing menus, and more. For those interested in eating healthier, Woods has some advice. "Eat what's in season. Plan meals around what's at the farmers mar- ket," says Woods. "One challenge I use to stay healthy is planning one Photo by Victoria Yuen-Ruan SOUP RECIPES & TIPS: Chicken with Barley Soup Prep Time 45 minutes | Cook time 1.5 Hours | Serves 4 • 4 tablespoon olive oil • 4 bone-in, skin-on chicken thighs • 2 tablespoons each Sea salt and black pepper • 2 carrots medium dice • 2 celery stalks sliced medium thickness • 1 fennel bulb small dice • 1 leek sliced thin • 15 cups chicken stock • 1 cup pearl barley • 1/2 cup fresh flat-leaf parsley, chopped • 1 fresh bay leaf • 1 tbs fresh thyme chopped • 1 pinch chili flake • 1 pinch nutritional yeast flake • 1 teaspoon finely grated lemon zest • 2 sage leaves Heat the oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Cook chicken skin-side down, until the skin is golden brown, 7 to 8 minutes. Reserve for later in recipe. In the same pot, add the carrots, celery, onion, fennel, chili flake, and bay leaf. Season with salt and pepper, occasionally stirring, until the vegetables are tender, 4 to 6 minutes. Add the broth, barley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the barley is tender. About 30 minutes. Once chicken is fully cooked, remove it from the pot. Let cool for 5 minutes, then remove all bones. Break up the meat with your hands and return to the pot. Add lemon zest, parsley, and thyme to the soup. Check Seasoning. Garnish soup with Sage Leaf. Mushroom and Rice Noodle Soup Prep Time 30 minutes | Cook time 1 Hour | Serves 4 • 1 1/2 ounces dried porcini mushrooms • 1 2-inch piece Parmesan rind • Sea salt, white pepper • 1 tablespoons chopped garlic • 2 table spoons chopped ginger • 2 each star anise • 1 orange zested • 1/4 cup tamari • 2 tablespoons olive oil • 2 leeks sliced • Sea salt and black pepper • 13 ounces mixed mushrooms (such as cremini, shiitake, and oyster), quartered • 4 ounces rice noodles • 2 tablespoons chopped fresh chives • 2 tablespoons cilantro • Sesame oil optional Soak rice noodles in warm water for 1 hour in advance. Combine the porcini, Parmesan rind (rind adds umami flavor), and 12 cups water in a large pot and bring to a boil. Reduce heat and simmer for 15 minutes. Strain, discarding the solids and reserving the liquid. Stir in the tamari. Heat the oil in a large pot over medium-high heat. Add the leeks, garlic, ginger, star anise, orange zest, salt and white pepper. Cook, stirring occasionally, until tender, about 6 minutes. Add the mixed mushrooms and cook, stirring occasionally, until the mushrooms are tender and starting to brown. Add the reserved broth, cover, and bring to a simmer. Check seasoning and add soaked rice noodles to the hot soup for 3 minutes. Serve the soup topped with the chives, cilantro and a couple drops of sesame oil. Recipes provided by 1440 Multiversity executive chef Kenny Woods

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