- November 11th, 2014UnfeaturedWeekly Recipe:NonWeeklyServes 8 to 10
3 ½ pounds butternut squash, peeled, halved lengthwise, seeded, and cut into ½-inch dice
3 large fennel bulbs, halved lengthwise, cored, and cut into ½-inch dice, fronds reserved
3 crisp apples such as Fuji or Granny Smith, peeled, cored, and cut into ½-inch dice
¾ cup dried organic cranberries
½ cup finely minced pancetta (optional)
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 tablespoon fresh thyme leaves
1 tablespoon chopped reserved fennel fronds or fennel pollen
Position a rack in the center of the oven and preheat the oven to 400 degrees. Place the squash, fennel, apples, cranberries, and pancetta, if using, on a rimmed baking sheet. Place the olive oil and maple syrup in a small bowl, and whisk to combine. Pour the oil mixture over the vegetables and toss to coat. Add the thyme and fennel fronds, and season with coarse sea salt and black pepper to taste. Spread the mixture out. Do not crowd the vegetables as this will cause them to steam rather than brown—use two pans or cook in batches if necessary. Roast the vegetables until they are lightly caramelized and tender, 30 to 45 minutes. As they are roasting, shake the baking sheet or stir the vegetables occasionally so they develop a crisp crust on each side. Transfer the vegetables to a warmed platter and serve immediately. Source: The Earthbound Cookbook by Myra Goodman
- October 1st, 2014
Colorful trees, a refreshing breeze, and crisp autumn leaves mean that Halloween season is officially upon us. It’s time to costume shop, decorate the yard, and—of course—visit the pumpkin patch.Little Seeds That Pack a Big CrunchBy Erica Tasto
- March 1st, 2013
Comfort foods tend to be less than healthy, but with simple ingredient swaps and healthier cooking techniques, these satisfying foods can be heart-healthy, too. CanolaInfo’s “Comfort Your Heart” recipe collection (found at canolainfo.org) will show you how to do just that.Comfort your heart and stomach with healthy and hearty recipesBy Dawn Jackson Blatner
- August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
1 1/2 pounds pea pods, trimmed
1 large summer squash, peeled and thinly sliced
1 1/2 cups cremini or white mushrooms, sliced
3 tablespoons olive oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
Coat bottom of large skillet with olive oil and heat to medium. Add pea pods, mushrooms, and squash. Sauté until vegetables are slightly soft.
- December 1st, 2009Unfeatured
3 tablespoons ghee (clarified butter) or vegetable oil
1 cup chopped carrots
1 cup peeled and cubed
4 cups water
1 tablespoon freshly
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon iodized salt (must be iodized on a sattvic diet)
1 1/2 cups dried yellow lentils
2 cups broccoli florets
1 teaspoon brown
2 teaspoons cumin seed
1 teaspoon fennel seed
1. Add 2 tablespoons ghee (or oil), carrots, and squash to a large saucepan. Sauté for 8 minutes.
2. Add water, ginger, turmeric, coriander, salt, and lentils. Bring to a boil, reduce heat, cover, and simmer for one hour.
3. Add chopped broccoli and an additional cup of water (omit the water if you prefer a thick dal), and simmer for 10 minutes.
4. While broccoli is cooking, toast brown mustard, cumin, and fennel in a skillet over high heat for 1 minute, or until spices become fragrant.
5. Add remaining ghee or oil to the skillet, and sauté 1 minute. Combine with the broccoli and lentil mixture, and serve with basmati rice.
nutrition info per serving: 158 calories; 7.8 g fat; 1.1 g saturated fat; 0 mg cholesterol; 6.2 g protein; 18.6 g carbohydrates; 7.1 g fiber; 417 mg sodium
- April 1st, 2009Unfeatured
3 tablespoons olive oil
2 cups chopped celery
2 cups chopped leeks (white parts)
4 garlic cloves, minced
2 cups chopped parsley
2 cups chopped carrots
2 medium potatoes with skin, diced
1 medium parsnip, diced
4 cups butternut squash, peeled and diced
6 small zucchini, sliced
4 cups free-range chicken broth
6 cups water
Sea salt and pepper to taste
1. Add olive oil to a soup pot over medium.
2. Add the celery, leeks, and garlic, and sauté for about 5 to 7 minutes or until the leeks become translucent. Add the chopped parsley.
3. Add carrots, potatoes, parsnip, and squash; cook for 5 to 7 minutes, stirring constantly.
4. Add in the sliced zucchini and continue to cook for another 5 minutes.
5. Add broth and water. Bring to a boil.
6. Reduce heat, and simmer for 45 minutes.
nutrition info per serving: 124 calories; 4 g fat; 1 g saturated fat; 0 mg cholesterol; 4 g protein; 21 g carbohydrates; 6.2 g fiber; 66 mg sodium