This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. It is very mild in flavor and full of medicinal benefits.
2 1/2 cups water
3 tablespoons corn meal
Sweet potato, peeled and cubed
2 carrots peeled and diced
Burdock root, thinly sliced
Ginger, crushed through garlic press
Slice of lemon
Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.
I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.
Good enough to be desert!
One cup almonds
Four cups water
Soak almonds at least overnight in water in the refrigerator.
Rinse and put in blender with four cups fresh water.
Blend for one minute –add cinnamon and blend for another minute.
I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.
I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.
I had so much fun making this recipe. I picked the apple from our tree, the nuts came from the local farmer’s market and the squash from our weekly farm box. After I devoured it I threw the shell in the compost pile in our backyard.
I’m sure it was extra yummy due to the freshness, but this is also a tasty, healthy “pantry recipe”. You can easily keep these ingredients on hand to throw together at the last minute. Squash lasts for months on the counter and I suggest keeping nuts in the freezer. Dried fruit may also be used.
Our Apple Tree
Acorn Squash, cut in half and seeds removed
Nuts, chopped (I used a mixture of pistachios, walnuts and chestnuts)
Apple, peeled and chopped
Salt, to taste
Preheat oven to 350
Mix nuts, apple, and cinnamon
Divide mixture and place in cavities of squash halves
Top with dabs of coconut oil and shake of salt
Cover and bake @ 40 minutes or until cooked through
I love the idea of energy bites: mini meals that pack a punch.
I got the idea to make these from the peanut butter candy my Mom made for my sister and I when we were kids. She would mix peanut butter, evaporated milk and honey. My sister and I shaped the “dough” into little sculptures then ate our creations.
I love almond butter and I used almond flour instead of evaporated milk to make it dairy free. Then I added all sorts of goodies. Here is the recipe:
1 cup almond butter
1/2 cup almond flour
1/4 cup chia seeds
1/4 cup pumpkin seeds
1/4 cup dried cherries, chopped
1/2 teaspoon pumpkin pie spice or cinnamon
Honey to taste
Combine almond butter, almond flour and chia seeds. Mix with hands.
I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.
Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.
Bright orange squash
Nuts and dried fruit
Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
Scrape out insides and refrigerate if not eating right away
Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
Add almond milk, stir, and heat another minute
Top with nuts, fruit and cinnamon
This recipe can also be done on a stove. Enjoy!-Julie
It is often the times that we are feeling low energy that we reach for the convenient, pre-made comfort food. When we are tired we are more likely to go off the rails–but it is at these times that we most need a boost from nutritious foods. If you are on special diet be it gluten-free, vegan, or whatever else–you are more likely to prepare your own meals. This is one of the many reasons you likely eat healthier. At the same time–we don’t not always have the energy or motivation to make everything we eat.
I recently spent a very lazy afternoon reading and napping. I was tempted to go for something unhealthy but came up with this recipe instead. It only too a few minutes to throw together and the result was extremely satisfying. I give you Lazy Gluten-Free Vegan Pizza:
Gluten-free pizza rice crust (I keep these on hand in freezer)