Fall/Autumn

Pumpkin Seed Salad

2 cloves garlic minced

1/2 teaspoon sea salt

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 cup extra virgin olive oil

freshly ground pepper to taste

10 cups of various lettuces (spinach too)

1/3 cup toasted pumpkin seeds

Whisk lemon and Worcestershire into garlic and salt.  Continue whisking and add olive oil until smooth.  Add pepper and whisk.  Add seeds to lettuce and drizzle dressing over the top.

ROASTED  FALL VEGETAB LES

Sometimes we get in a rut and eat the same vegetables over and over.  As the seasons change, it is fun to try some different veggies.  You never know what you might like!  Here is a recipe for some roasted vegetables available in the fall.  I thought I wasn’t very fond of Brussels sprouts and hadn’t had them in years.  Tried them again to find out they are really good!  This recipe will serve about 4.

12 Brussels sprouts

1 large onion cut into wedges

1 fennel bulb sliced in strips

1 rutabaga peeled and chopped

a few cloves of garlic (depending on how much you like garlic)

Sea salt to taste (about 2 tsp)

2 tablespoons Balsamic vinegar

3 tablespoons extra virgin olive oil

white truffle oil

Cut the brussels sprouts in half  (peel away any dry leaves).  Place all of the vegetables in a bowl and toss with the salt, vinegar and oil.  Put the veggies in a roasting dish and bake about 40 minutes in a 425 degree oven.  The vegetables will caramelize.  You will want to turn them every few minutes (about every 10) so they don’t burn.  After you remove them from the oven drizzle with the olive oil.  Enjoy!

KALE WITH PINE NUTS

Kale is full of vitamins and minerals.  Try it instead of spinach.  Here is an easy recipe as a side dish.

1/3 cup raisins

2 tablespoons extra virgin olive oil

2 garlic cloves (minced)

1/2 diced red onion

2 large bunches of kale (chopped)

4-6 dashes of red wine vinegar

1/4 cup toasted pine nuts

You will want to plump up your rasins a little bit.  You can do this by putting them in a small pot with about 1/4 inch of water.  Bring to a boil and simmer just a couple of minutes.  Remove from the heat and set aside.  Also, if you like a little tarter flavor, you could use currants instead of rasins.  You could also use dates.

In a large pan over medium heat, saute’ the garlic and onion in the EVOO until soft (probably around three minutes).  Add the kale and saute’  until tender (4-6 minutes).  Add a little bit of water if you need to to prevent sticking.  Drain the rasins and add to the kale.  Toss with the vinegar and top with the roasted pine nuts.  Enjoy!!

BROCCOLI WITH TOASTED SESAME SEEDS

Another great fall side dish:

1 bunch of broccoli

2 tablespoons flaxseed oil

1 teaspoon red wine vinegar

2 tablespoons roasted sesame seeds

Chop broccoli and place in a pot.  Add about two to three inches of water to the pot.  Cover and bring to a boil.  Cook just a couple of minutes until the broccoli is bright green and just tender.  Drain and toss with flax seed oil and vinegar.  Srinkle with the sesame seeds and enjoy!

PUMPKIN CHOCOLATE CHIP BREAD

This bread is delicious and will make the house smell sooooo good!  Perfect for around Thanksgiving.  This recipe is one from my upcoming cookbook – stay tuned 🙂 and Enjoy!

1 1/2 cups Sucanat or Turbinado

1 can (about 7 and a half ounces) organic pumpkin

1/4 cup olive oil (or grapeseed oil)

1/4 cup greek vanilla yogurt

1/3 cup water

2 eggs

1 3/4 cup whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 cup dark chocolate chips

Mix the Sucanat, pum;kin, oil, yougurt, water and eggs until well blended.  Combine the dry ingredients and add to the wet ingredients.  Mix until blended.  Fold in the chocolate chips.  Pour into a loaf pan and bake at 350 for about 45 minutes.

APPLE SQUASH SOUP

1 butternut squash

1 yellow onion chopped

2 tablespoons grapeseed oil

4 apples peeled, cored and quartered

4 cups vegetable stock

1 cup rice milk

1/4 cup coconut milk

1/2 teaspoon ground nutmeg

sea salt

Peel the squash, cut in half and remove the seeds.  Cut into about 2 inch pieces.  In a large pot over medium heat, saute’ the onion in oil until soft (about 5 minutes).  Add squash, apples, stock, rice milk, coconut milk and nutmeg.   Cover, bring to boil, then reduce heat and simmer 20 minutes or until the squash is soft.  Puree with a handheld blender and remove from heat.  Season to taste with salt.

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