Root Vegetable and Squash Bake

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

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

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.

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

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.