Root Vegetable and Squash Bake

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Sometimes I find it hard to cook naturally without having a plan. If I know what I want to cook before-hand, it makes things easier. Especially for recipes like this one, that has specific ingredients I wouldn’t have on hand. This was simple and rich. In season root vegetables and warm spices, grounding and smooth. I modified this recipe from Kitchen Medicine Cooking Medicine, a great resource for natural living topics.

Preheat your oven to 375 F 

measure

  • 1/2
    butternut squash peeled and chopped
  • one
    parsnip peeled and chopped
  • one
    sweet potato peeled and chopped
  • one
    onion sliced
  • 1lb
    organic grass fed ground beef
  • 2 tbsp
    raisins
  • 1/2 tsp
    turmeric
  • 2 tbsp
    allspice
  • 1/2 tsp
    sea salt
  • 1/4 cup
    prune juice
  • 1 cup
    water
  • 4 tbsp
    olive oil
  1. Combine the chopped vegetables and set aside.
  2. Sauté onions in oil until transparent.
  3. Add in beef and break apart into tiny pieces while cooking until brown.
  4. Add in spices and sea salt, stirring on low bringing out the fragrances.
  5. Add remaining ingredients and stir together for a couple minutes.
  6. Fold into a small baking dish, cover with foil and bake for 35 minutes.

cooling and serving:

I served it with basmati rice, yogurt and chapati bread.

Yeast-free Bread

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This ayurvedic bread is dense, yeast-free and takes no time to make. It’s the perfect bread for soups and stews. Adapted from Plantwell, I took their advice and made a cinnamon raisin version as well. Sliced with some butter, it’s a sweet nourishing afternoon snack.


Preheat your oven to 400 F


measure out:

  • 1 cup
    rolled oats or grounded steel cut oats
  • 1 cup
    whole wheat flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    sea salt
  • 2 tbsp
    maple syrup
  • 1/2 cup
    applesauce or 1 egg
  • 2 tbsp
    butter or ghee
  • 1 cup
    whole organic milk
  • 1 tsp
    cinnamon (optional)
  • 3/4 cup
    raisins (optional)

process:

  1. Food process oats.
  2. Combine the oatmeal, flour, baking powder and salt (and cinnamon if desired).
  3. In another bowl, mix maple syrup, applesauce, ghee/butter and milk.
  4. Combine the dry and wet mixtures and stir until a soft dough is formed (and raisins if desired).
  5. Knead the dough into a ball or loaf shape and place on a baking sheet with parchment paper.
  6. Bake for about 25-30 minutes or when it sounds hollow when tapped.

Organic Fiji Applesauce

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I love the smell this applesauce makes in my home after simmering for a couple hours on the stove. This is a modified version of my Mom’s traditional recipe, I made it really smooth with the least amount of sugar, (you could probably make it with none). I also made extra for future recipes!

  • serves:

    approximately two 16ox Jars
  • prep time:

    15 min
  • cook time:

    1.5 hours
  • inspired by:

    My Mama

measure out:

  • eleven
    large organic fiji or macintosh apples
  • 1/3 cup
    cane sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    pure vanilla extract
  • 1/8 tsp
    sea salt
  • 1/2
    lemon sliced (remove seeds)
  • 1/2 tsp
    ground nutmeg
  • one
    cinnamon stick

process:

  1. Core, peel and cut apples into wedges. It’s handy to have a fruit wedge cutter.
  2. Put apples in large pot, with remaining ingredients. Fill pot with water up to the top of the apples.
  3. Bring to a boil and remove lemons.
  4. Turn down to med-low for at least 30min to simmer.
  5. Take off of heat and remove cinnamon stick.
  6. With an immersion blender, process apples until desired consistency.

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cooling and serving:

It’s a sweet treat in the winter, especially if you warm it up a bit. I guess if you preserve it in jars - it can stay fresh up to 3 weeks if kept in the fridge. How long do you keep your homemade applesauce for?

Chocolate Zucchini Cake

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I found this version of Chocolate Zucchini Cake from planetwell.com. They have a wealth of healthy recipes over there. This is one of the first baked goods I’m using coconut oil in. I hear it’s pretty good stuff, next time we’re adding it to coffee!


Preheat your oven to 350 F
Grease a cake pan with coconut oil


measure out:

  • 1/4 cup
    virgin coconut oil, melted
  • 1/2 cup
    vanilla yogurt (I chose full fat)
  • 1/2 cup
    maple syrup
  • 1/2 cup
    raw cane sugar
  • 1/2 cup
    of apple sauce
  • 1 tsp
    vanilla extract
  • 1/3 cup
    buttermilk
  • 2 cups
    whole wheat flour
  • 1/4 cup
    unsweetened cocoa powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    ground cloves
  • 2 small
    zucchini grated
  • 1/4 cup
    dark chocolate chips (optional)

process:

  1. Whisk together coconut oil, yogurt, maple syrup, cane sugar, eggs or substitute, vanilla, and buttermilk.
  2. Mix dry ingredients together and add, stir together until moistened. Fold in zucchini and chocolate chips.
  3. Pour batter into your cake pan and bake for about 1 hour.

cooling and serving:

Cool for about 10-15 min it will be easier to cut then. Serve as is or with berries and organic whip cream.