Top 20 Healing Foods- Flaxseed



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By now most health-concious people have heard about flaxseed and know of it's health benefits.  It is high in omega-3 fatty acids and fiber.  But did you know that it is also rich in Vibamins B6, E, Folic Acid, Magnesium and phytoestrogens called lignans? Lignans act like estrogen in the body, blocking estrogen receptors on cells and cotnribute to reduced rates of some hormone-related cancers, such as breast cancer.   Just a tablespoon of ground flaxseed provides 2.3 grams of fiber.  Just be sure that your flax seeds are ground.  Your body can't break them down whole.  They will come out the same way they went in and you won't reap the benefits.  You can find them ground just about anywhere.  Bob's Red Mill makes some- I've even seen it at Walmart. You can also find it in the bulk section of your health food store.  I store it in the fridge to keep it fresh longer.

FLAXSEED
Key Nutrients:
ALA fatty acid
Fiber
Vitamins E, B6
Folic Acid
Lignans
Magnesium

You can find a great recipe for my super simple to make granola that features ground flaxseed as a main ingredient here. Eat it for breakfast and I promise you won't be hungry until lunchtime. :)

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I also like to add about a quarter cup of ground flaxseed to any baked goods I make- breads, pancakes, cookies, birthday cakes, everything!  It's a great way to sneak some nutrition into not-so-good for you foods.

Top 20 Healing Foods- Dark Chocolate

Not many people can say they don't love chocolate.  And isn't it wonderful that more and more studies are showing how wonderful it is for our body?  Dark chocolate (not milk, it is too high in fat/dairy/sugar to fall onto a healthy foods list) is loaded with antioxidants in the form of flavinoids, which are also found in red wine and many fruits and vegetables.  Dark chocolate actually has more flavonoids than any other food! For the most antioxidants look for dark chocolate that contains at least 60% cocoa.  The higher the percentage, the higher the antioxidant punch.  I encourage you to try many different percentages and find the one you like best.  It can take a while for your palate to transition from milk to dark, but your body and your waist line will thank you. 

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I like to get my daily dose of chocolate by eating a small amount of dark chocolate chips or a square or two of a good quality dark chocolate.  Because the cocoa flavor is so strong it doesn't take much to sooth my chocolate cravings, and I feel good knowing I'm doing something for my body that feels so decadent!

DARK CHOCOLATE
Key Nutrients:
Potassium
Vitamins A, B1, C, D, E
Iron
Flavonoids

If you want to get a little fancier with your chocolate give this recipe from Pioneer Woman Cooks a go.  It's an easy dessert that sounds, and looks, fancy.  Perfect for impressing dinner guests or your sweetheart on Valentine's Day!

POTS DE CREME

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12 ounces semisweet chocolate chips

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 pinch salt

8 ounces (1 cup) very hot strong coffee

1 cup heavy cream

2 tablespoons sugar

 

Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.

Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.

Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.

Whip the cream with the sugar and plop it onto the top of each glass.

Top 20 Healing Foods- Carrots

Today we continue with #5 on my list of the Top 20 Healing Foods.  Most people like today's food, the carrot.  However, we tend to get into ruts with this veggie.  Carrot sticks, carrot salad, that's pretty much it.  But I encourage you to play around with this wholesome root vegetable and find new ways to incorporate it into your diet.

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CARROTS
Key Nutrients:
Beta-carotene
Vitamins B6 and C
Fiber

Beta-carotene gives carrots their bright orange color and provide significant health benefits.  One large carrot provides almost all the vitamin A you need in a day.  If you cook it rather than eat it raw, it provides even more.  The darker the carrot, the more beta-carotene it will provide.  Carrots are high in fiber which can help lower cholesterol, vitamin A is great for eye health and carotenoids like beta-carotene help protect against cancer. 

Cooked carrots provide more beta-carotene than raw since cooking breaks down the cellular walls that encase it.  Cook them in as little water as possible to maintain the highest levels of nutrients.  Tip: eat your carrots with a little fat, as this helps the body absorb the beta-carotene.

This is a really easy recipe for a quick side dish.  I adapted it from a recipe from Ina Garten.

SAUTEED CARROTS

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2 pounds carrots

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter or coconut oil

1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

 

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the herbs. Sprinkle with salt and pepper and serve.

Top 20 Healing Foods- Broccoli

 

 

Broccoli is a cruciferous vegetable, a member of the cabbage family, and one of the most potent anti-cancer foods.  The sulfur compounds in broccoli signal our genes to boost production of enzymes that detoxify cancer-causing compounds.  Eating broccoli regularly and you can slash your risk of cancer by as much as half. 

 

It is loaded with nutrients. One stalk has as much vitamin C as two oranges and as much fiber as a bowl of healthy breakfast cereal. It is a great source of non-dairy calcium, and is high in potassium.

BROCCOLI
Key Nutrients:
Anticancer compounds
Beta-carotene
Calcium
Fiber
Folate
Vitamin C

 

My favorite way to eat broccoli is steamed crisp and topped with Annie's Goddess Dressing.  If you haven't tried this delicious dressing yet, you're really missing out.  It's great on salads, roasted or steamed veggies, chicken, and on rice and other grain dishes. 

 

 

 

If you want something a little more exciting than steamed broccoli, give this creamy soup recipe a go.   It's made with pantry staples so you can probably whip some up without a trip to the store.  And I've been told that even broccoli haters love it! :)

 

BROCCOLI SOUP

 

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1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, peeled and chopped

2 (10 ounce) packages chopped frozen broccoli, thawed

1 potato, peeled and chopped

4  cups chicken or vegetable broth

1/4 teaspoon ground nutmeg

parmesan cheese and chopped herbs for garnish, optional

salt and pepper to taste

 

Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.

 

With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

That's the Truth, Ruth!

Photo source: Back on Pointe

Pink Raspberry Cosmopolitans

I'm planning on having a little Pinterest Party at my house in the next few weeks.  Just a night to get the girls together to craft up some of the hundreds of things we pin and never make.  I'll have some tasty snacks and a pitcher of these yummo cosmos.  I like to rim the glass in sugar, like you would for a margarita, for a little extra flair.  This is just the tastiest, prettiest drink to have for girl's night!  It makes a nice big pitcher (serves 10) and I know you'll love it!

Also, how pretty would this be for a Valentine's dinner??

I borrowed this photo from another sight and the link didn't post and now I can't find it again!

  If this is your photo please let me know so I can give you credit!

1 cup raspberry vodka
1/2 cup triple sec

1/2 cup sweetened lime juice

3 cups cran-raspberry juice

1 lime, sliced

Fill a pitcher with ice, and pour in the vodka, triple sec, lime juice, and cran-raspberry juice. Stir to mix. Serve garnished with a lime slice that has been rubbed around the glass edge.  Dip edge in sugar if you like.

Stock up!

See those fancy-schmancy new tabs up there?  I've shared how I stock up my kitchen with whole-foods ingredients so I can whip up a healthy meal without a trip to the store.   There is also a hand-dandy graphic of the "Dirty Dozen" and "Clean Fifteen" to help you buy the safest produce you can. Bookmark it, pin it, share it.  Save it on your phone so you'll have it for reference at the store.  Happy shopping!

Top 20 Healing Foods- Blueberries

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BLUEBERRIES
Key Nutrients:
Fiber
Antioxidants
Vitamin C
Iron

Blueberries have more antioxidants than 40 other common fruits and vegatables.  Antioxidants help prevent all sorts of things: cancer, heart disease, eye diseases, urinary tract infections and memory loss to name a few. The fiber in blueberries can be a powerful antidote to constipation. Just 1/2 c. of blueberries contains almost 2 grams of fiber, the same as a slice of whole-wheat bread! 

Blueberries are delicious in lemonade- just throw a few in a glass and muddle before pouring the lemonade on top.  They are also delicious in pancakes and muffins like these.

Or, give this recipe a whirl!

BLUEBERRY ZUCCHINI BREAD

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3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour (experiment with using part whole wheat to up the fiber factor!)

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

*You can cook this in regular loaf pans, but you will most likely need to increase your cooking time.  Or try throwing it in muffin tins for a quick breakfast.  If you want to add a streusel topping you can find a recipe for it in the comment section here.

Top 20 Healing Foods- Beans

Welcome back to Day 2 of my "Top 20 Healing Foods" series.  Today I present you the humble bean.  Beans are amazing sources of soluble fiber, which soaks up cholesterol so your body can dispose of it before it sticks to your artery walls.  It also is rich in protein, with a cup of cooked lentils providing the same amount as a t-bone steak!  Beans are also rich in folate (a B vitamin) which is essential for a healthy pregnancy, and magnesium which helps relax arteries, giving blood more room to flow and lowering blood pressure.  Choosing red beans gives you an antioxidant boost as well!

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BEANS
Key Nutrients:
Folate
Vitams A and C
Protein
Iron

Here are a collection of bean recipes I've posted in the past.  Try one or try them all!

Black Bean, Corn and Avocado Salsa
Addictive Sweet Potato Burritos
Black Bean Fiesta Pasta Salad
Hearty Pasta Sauce
Summer Quinoa Salad
Black Bean Soup

Top 20 Healing Foods- Avocados

At Naloma Kitchen I hope to inspire you to eat real, whole foods, and eat deliciously.  I don't believe that you need to give up on delicious, sometimes decadent, food just because you want to eat more healthfully.  Over the next few weeks I will be sharing recipes I've put together using the to 20 healing foods.  Add these to your diet over the next few weeks and see how amazing you'll feel.

AVOCADO
Key Nutrients:
Folate
Vitamin A
Potassium
Sterols
Monounsaturated fat

Avocados sometimes get a bad wrap because of their high fat content.  But they are an incredible source of good-for-you monounsaturated fat.  Replacing saturated fats with monounsaturated fats can help to lower your cholesterol.  Avocados are also high in beta-sitoseterol, a plant sterol that blocks the absorption of cholesterol from food.

They also contain more soluble fiber and protein that any other fruit.  Half of an avocado provides more potassium than a banana.  And they are chock-full of glutathione, a powerful cancer-fighting antioxidant.

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2 tablespoons brown sugar

1/4 cup water

1/3 cup lime juice

1/2 cup chili garlic sauce

4 cups shredded, cooked chicken

2 medium mangos - peeled, seeded and sliced or diced

2 avocados - peeled, pitted and sliced or diced

1 (10 ounce) package spring lettuce mix



 

In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.

In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Editor's Note: A friend of mine asked whether the chili garlic sauce was homemade or not.  It's not.  You buy it.  This is what you're looking for.  If you can't find in your area you could always try stirring some garlic into sri racha sauce.  But I think it's a lot spicier so you might want to just do it to taste!  Also, it makes a lot of dressing, so you'll probably have some left over. It would make an awesome marinade.  :)

Pomegranate Feta Salad

When I was a kid living in Arizona we had a pomegranate tree growing in our yard.  I remember coming home from school and picking them right off the tree, cracking them open and eating the seeds. Little did I know that the fruit I was eating contained such an abundance of good things for my body.

Pomegranates are chock-full of polyphenals, plant chemicals that are powerful antioxidants.  Studies have shown that these polyphenals slow cancer cell growth and actually encourage cancer cells to kill themselves off. 

In addition to antioxidants, pomegranates are also anti-inflammatory and can be helpful for arthritis sufferers.  The juice has been shown to lower the levels of inflammatory chemicals leading to an abundance of an enzyme in the body that can wear away your cartilage.

Pomegranates are also high in flavinoids.  The more flavonoids a person eats the lower the likelihood of develoing dementia and Alzheimers. 

Here's a salad that is quick to throw together and looks amazing.  Give it a try!

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1 (10 ounce) package mixed baby greens

1 pomegranate, peeled and seeds separated

1 (8 ounce) package crumbled feta cheese

1lemon, zested and juiced

1 teaspoon dijon mustard

3 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

salt and pepper to taste

Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.

Black Bean Soup in the Slow Cooker

I don't know that I'll ever become a vegetarian, though I have been very close in the past.  But then I'd go for a run and smell someone's BBQ and lose my resolve.  However, I do like to eat a few meatless meals each week.  It's easier on my wallet and easier on the environment.  This soup is hearty, full of protein and super filling.  And I promise you won't miss the meat!  Feel free to play around with the spices and give it your own twist.  Sometimes I like to throw some corn in at the end, and top with cilantro and sliced avocado.

It makes a large amount (about 10 servings) so it's great for a crowd.  Throw it together in the crock pot the next time you head out for a day of skiing or sledding and you'll have a nice hot dinner waiting for you.  It's especially good with a side of cornbread.  Just be sure to give yourself ample time to soak the beans.  You can soak them overnight or give yourself a couple hours before assembly and follow the directions in step one.

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1 pound dry black beans

1 1/2 quarts water

1carrot, chopped

1 stalk celery, chopped

1 large red onion, chopped

6 cloves garlic, crushed

2 green bell peppers, chopped

2 jalapeno pepper, seeded and minced

1/4 cup dry lentils

1 (28 ounce) can peeled and diced tomatoes

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 teaspoond ried oregano

1/2 teaspoon ground black pepper

3 tablespoons red wine vinegar

1 tablespoon salt

1/2 cup uncooked white rice

In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.

In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.

Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.

Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.  If you have a hand blender, just stick it in the pot and blend until you get a consistency you like.  You want to have some chunks left!


http://allrecipes.com/recipe/beezies-black-bean-soup/detail.aspx

A Valentine's Dessert- White Chocolate Raspberry Cheesecake

I've never really been one to get all gaga over Valentine's Day.  I don't really see the point in making a big deal out of it, or when I was single, feeling sorry for myself if I was alone.  Yes, it's nice to have an excuse to treat our loved ones, but do we need a special date on the calendar to remind us that we should be showing the ones we love how much we care for and appreciate them?  Maybe some folks do.  I guess I should consider myself lucky that I am married to a man that makes me feel loved and appreciated even when the calendar doesn't tell him to. :) 

So, Valentine's Day around here is pretty low key.  Usually we just have a nice dinner and maybe a fancy dessert like the one here.  Almost always we stay in for Valentine's.  Now that we have kids we do fun things as a family like making cards for each other and exchanging little homemade gifts. 

This cheesecake is a real crowd pleaser.  The kids love it, but it's also decadent enough and fancy enough to serve for a romantic candlelight dinner for two, or one!  Single guys and gals, treat yourself!

If you want to recreate the heart pattern on the top simply drag a toothpick or butter knife in a spiral through your raspberry drops to create the hearts.

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1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2  cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3eggs

1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Mediterranian Lemon Chicken

Has anyone else been fighting this horrible crud that has been going around this winter?  I caught it the first time around right after Thanksgiving.  The day after I had no voice and a horrible hacking cough.  No other symptoms, but the cough leaves you drained.  I thought I'd finally gotten over it and felt great over Christmas but now it seems like it's back with a vengance! It's not easy to lose one's voice when you teach preschool by day and yoga by night.  Luckily all of my students, old and young, are very understanding.  The preschoolers think it's hi-LA-rious when I try to sing and the yogis are very gracious, even when I'm hacking up a lung during savasana.  The hardest part of the whole thing though is that it seems to be the worst at night so I'm not getting any sleep.  That's why I love simple, yummy recipes like this.  It keeps us out of the drive-through and you-bake pizza lines and on top of our healthy eating, and I don't really have to think about it much.

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This is a really great chicken recipe to have in your arsenal for easy weeknight dinners. It goes together quickly with really simple ingredients and has a nice fresh flavor. And a plus? Most of the ingredients you should already have in a well-stocked pantry. This chicken goes well with a side of rice or roasted veggies. The original recipe called for chicken legs, but around here we don't like chicken with the bones (or, God forbid, VEINS!) in it so I used breasts that I cut into half so they would cook faster. I'm sure you'd get more flavor with bone-in chicken, but what's the point if no one will eat it?! Do what works for your family.

1lemon

2 teaspoons dried oregano

3 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoonground black pepper

6 pieces of chicken, either halved breasts or thighs.

 

Preheat oven to 425 degrees F (220 degrees C).

 

In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.

 

Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.

 

Reduce heat to 400 F and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

 

 

Broccoli with Lemon Almond Butter

How was your holiday season?  We had a wonderful time!  First we visited my mom for Thanksgiving and my M-I-L came as well, which was great!  I love when we get to have both sides of the family together for a holiday.  Then we drove to Wyoming to my dad's place for Christmas. 

My stepmom had the house decked out so beautifully.  Isn't this just the most picture-perfect Christmas shot? 

Yes, we are spoiled rotten.  Now that there are 8 grandkids in the family that adds up to quite a few presents under the tree!
Both of my sisters and their families were there.  I love watching the kids play together now that they are all a bit older.  We had tons of fun and tons of FOOD.  In fact, I pretty much pigged out the whole time I was there....and since it was freezing the entire time we were there my workouts consisted of going up and down the stairs a few times a day. I mean, it's beautiful, but would you go for a run in 5 degree weather?

Needless to say, by the time we got home I was ready for some lighter fare and a long workout!  I hit it hard at the Y today with a HIIT run and some lifting.  It felt great to get a little break from the kids and get the blood flowing. 

This recipe is a yummy side dish and really fit the bill.  It would be nice with some grilled shrimp on the side for a nice, light, dinner.
 

 

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1 head fresh broccoi, cut into florets

1/4 c. butter, melted

2 Tbs. lemon juice

1 tsp. lemon zest

1/4 c. slivered almonds

Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

 

In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.  Feel free to adjust the amount of sauce used to taste. 

Top 10 Recipes of the Year

Now that all of the holiday madness is over I thought I'd do a little recap of the most-viewed recipes of 2012.  Here goes!

The first is the absolutely delish Best Chicken EVER!  Don't let the bizarre mix of ingredients turn you off, this stuff is amazing! 

 

Looking for light, fluffy, sweet pancakes you can make with pantry staples?  Look no further.  Best Ever Pancakes will fit the bill.

Italian Roasted Asparagus is an amazingly easy side dish for just about any meal.

Another one of our favorites that makes a great breakfast or afterschool snack, Blueberry Creme Muffins.

Go brush the snow off your grill; you'll want to try my Best Ever Steak Marinade.

Tacos in Pasta Shells are a great, family friendly dinner.

My Great Aunt Tommie's Chocolate Cake came in number one in the dessert category.  Serve with a glass of milk, it's RICH!

Whip up a batch of my friend Dawn's soft and chewy caramel corn for your Superbowl Party!

Another great dinner you can whip up in a few minutes on a busy weeknight, Spinach Tomato Tortellini

And last, but not least, if you're tired of cocoa and apple cider, give this yummy recipe to make Masala Chai tea a try.

Autumn Quinoa with Yams and Mushrooms

I am absolutely loving yams right now!  They are chock full of good vitamins, warm and sweet, and just scream fall.  I found this recipe on All Recipes, link below the picture.  It's a wonderful vegetarian dish that is rich in protein and other good for you vitamins. Be sure to rinse the quinoa well before you cook it to ensure you remove all of the bitterness that is a natural part of the grain.  You could substitute any kind of mushroom that you like.  Sweet potatoes would give a similar flavor if you can't find yams.  I suggest using yams though.  They give a wonderful color to the dish and are rich in beta carotene (vitamin A). 

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1/3 cup quinoa

1 cup water

 pinch salt

1 tablespoon olive oil

 teaspoon minced garlic

1 small sweet onion, chopped

1 cup crimini mushrooms, sliced

1 small garnet yam or sweet potato, peeled and diced

1/4 teaspoon cayenne pepper

salt and pepper to taste

1/4 cup chopped, toasted pecans

 

Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Curried Roasted Butternut Squash Soup



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This is a great fall soup.  I like it for a lunch or a light dinner with some crusty bread.  It's easy to make vegetarian by using vegetable broth rather than chicken.  Personally, I like the richness the chicken broth gives it.  You could use sour cream instead of yogurt if you like.  You could even prep the recipe, let the veggies cook down in the slow cooker and puree when you are ready to eat.  You can find the original recipe here.

 

1 butternut squash, halved and seeded

2 large onions, peeled and quartered

1 medium head garlic

6 c. vegetable or chicken broth

1bay leaf

1 teaspoon brown sugar

1 teaspoon mild curry powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper to taste

1 cup plain yogurt

1/4 cup chopped fresh parsley (optional)

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.

Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.

Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

From Scratch- Pumpkin Crescent Rolls

 

Ah, fall is in the air!  Don't you just love autumn?  It is by far my favorite season.  The heat of summer is over and the air feels crisp and clean.  There are still flowers in the garden, and the leaves on the trees are adding their beauty to the season.  I love pulling out my cute boots, scarves and sweaters.  In my opinion there just isn't anything to not like about fall!

We've been having a fairly busy few weeks.  My awesome hubby is almost done with his graduate program and we are getting so excited/nervous to see where the road of job-hunting will take us in the next year.  We've narrowed down our list of "ideal" places to a top-10.  Hopefully one of those will have a position available for him.  If not, we'll cast the net a bit wider. 

My new preschool is going really well.  We had an awesome fieldtrip to a local organic farm and it was by far the coolest fieldtrip I've ever taken a class on.  They use horse-drawn plows and harvest and plant most things by hand.  The kids got to pick pumpkins, tomatoes, kale, lettuce, beans, gather walnuts, pet goats and cows and so much more!  It was a great learning experience for them to see where their food comes from and how much hard work and dedication goes into putting food on our tables.

Another favorite thing about fall to me is the wonderful seasonal flavors- pumpkin, nutmeg, apples, squash.... I found this great pumpkin recipe on one of my favorite blogs, Money Saving Mom. and just had to share.  This blog is a great resource for savings in just about any area of your life. What I love the most about it though is that she makes so many things from scratch which, though they do take more time, are much easier on your wallet and healthier for your family. She has many GF recipes and freezer recipes for those of us that like to plan ahead.  The recipe and all photos are from MSM.

• 1 ½ cups pumpkin puree (canned or homemade), slightly warmed
• ½ cup warm water
• 4 T sugar
• 3 T softened butter, cut into pieces
• 2 eggs
• 1 t salt
• 4 cups all-purpose flour*
• 1 ½ cups whole wheat flour (or use additional all-purpose flour)
• 1 package instant active dry yeast
• 3-4 additional T softened/melted butter, divided

*Depending on the kind of pumpkin you use, you may need a little more flour than this. Start with this amount, and check your bread machine after the initial mixing (most bread machines “beep” at the end of this time), adding more flour if necessary.

Directions:
In a 2-lb bread machine, add all ingredients in the order listed (except additional butter), or in the order recommended by your specific bread machine. Run the short dough cycle.
On a lightly floured surface, divide dough into 2 pieces. Roll each into a 12-inch circle. Brush with 2-3 tablespoons additional butter. Cut each circle into 10-12 wedges.

 

Starting at long end, roll each wedge to the tip of the dough and pinch to seal. Place on greased cookie sheets and let rise in a warm place for 30 minutes.

 

Bake at 375 for 12 minutes, or until starting to brown. Brush with remaining melted butter.

 

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Just a quick post today.  I came across this and thought it was perhaps the most useful chart I've ever seen when it comes to cooking!  I hope you find it useful, too.