The Seven Sisters Fest is a new grassroots event inspired by the homegrown culture that is unique to San Luis Obispo County.

•  eclectic, nonstop music • onsite festival camping
craft beer tasting with more than 30 breweries  •  artisan wines
food, retail & art vendors  •  outdoor activities •  and more!

featuring an incredible music lineup

KARL DENSON’S TINY UNIVERSE • ROBBEN FORD

SISTER SPARROW & THE DIRTY BIRDS • GANGSTAGRASS

HONEY ISLAND SWAMP BAND • NORA JANE STRUTHERS & THE PARTY LINE

CITY FOLK • POOR MAN’S POISON

The event features onsite festival camping, including SUNSET CAMPFIRE CONCERTS, MORNING YOGA, and GUIDED HIKES (just for campers) and included in your camping fee! For camping information and reservations, call 855-9-MORROS (855-966-7767).

July 12–13, 2013 • El Chorro Regional Park and Campground

Located between San Luis Obispo and Morro Bay on Highway One, across from Cuesta College

FOR TICKETS AND EVENT INFORMATION 1-855-9MORROS (855-966-7767) or visit

www.SevenSistersFest.com

Seven Sisters benefits several local nonprofit organizations, including the SLO Brewers Guild, the Infinite Music Foundation, Guitars in the Classroom, and the San Luis Obispo Botanical Garden.

A recent study published in the Nutrition Journal found that green tea may be more effective at suppressing appetite than plain water. (Beverages in general help expand your belly with liquid volume so you fill up on less food.) In addition, research shows that green tea gives your metabolism a slight lift. Just don't add sugar because it'll counteract that calorie-burning advantage. Enjoy a cup of hot or iced green tea with breakfast, lunch, and dinner to maximize your weight-loss efforts.

Recipe: 1 head garlic /1 (16-oz.) can chickpeas, (or fresh cooked) drained and rinsed / 1/3 cup tahini (sesame paste) / 2 tablespoons fresh lemon juice /2 tablespoons extra virgin olive oil / 1 teaspoon ground cumin / 3 tablespoons water / 3 tablespoons minced parsley.

Preheat the oven to 400ºF. Slice the top one-third off the head of garlic, place the bottom portion on a piece of foil, drizzle it with olive oil and season it with sea salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic in the oven for 30 minutes. Remove the roasted garlic from the oven and squeeze the cloves into a bowl. In the bowl of a food processor, pulse together half of the roasted garlic gloves with the chickpeas, tahini, lemon juice, olive oil and cumin, scraping down the sides and pulsing it just until smooth. Add the water and parsley to the mixture, pulse it a few more times until combined, then season the hummus with salt and pepper.

If you have a dishwasher, here's an easy, cheap and natural powder to keep your dishes sparkling clean.  Place bi-carb soda in the powder compartment and some white vinegar in the rinse aid compartment. Simple, effective and also non toxic for your plates and our precious waterways.

Recipe: 2 lbs tomatoes / 3 Persian cucumbers peeled /1/2 jalapeno or Serrano pepper (without seeds for mild with for a bit more zing) / 2 cloves of garlic /1/4 red onion peeled /2 to 4 tablespoons red wine vinegar /1/4 cup of cilantro /1/4 cup extra virgin olive oil. Fill a large pot with water and bring to a boil. Fill a bowl large enough to hold the tomatoes with ice water. Place tomatoes in boiling water for 30 to 45 seconds. Plunge tomatoes into ice bath and cool. Coarsely chop the cucumbers, garlic, pepper, and onions. When tomatoes are cool. Slide off tomato skins, core and coarsely chop. Keep the cool water in case you need to thin out the soup. Add half of all ingredients to a blender and puree until smooth. If the mixture is too thick add some of the ice bath water. Strain into clean bowl. Continue this process until all is blended. Sea salt and pepper according to your taste. Chill. Before you serve check the seasonings and texture. Add more water if needed. Garnish with cilantro and chopped cucumber.