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“Look after the roots of the tree, and the fragrant flower and luscious fruits will grow by themselves. Look after the health of the body, and the fragrance of the mind and richness of the spirit will follow." -B.K.S. Iyengar
Sunday, November 20, 2011
Purple Broccoli
Wednesday, November 16, 2011
Thai Spiced Butternut and Carrot Soup
Thai Spiced Butternut and Carrot Soup (makes at least 8 servings)
1 large butternut squash, peeled, seeded, and chopped in 1-2" cubes
4 carrots, sliced
1 large yellow onion, diced
1 tablespoon coconut oil or butter
sea salt
1-2 tablespoons Thai red curry paste, or more to taste
1 tablespoon grated fresh ginger
5 cups vegetable broth or water
1 cup coconut milk
cilantro for garnish
1. In a large soup pot over medium heat, saute onions in coconut oil with a large pinch of salt until they begin to soften, about 4 minutes. Then, add cubed squash, sliced carrots, and vegetable stock.
2. Add the grated ginger and bring to a boil. When the soup begins to boil, reduce heat and cover. Simmer for about 15 minutes, or until the squash and carrots are fork tender.
3. Turn off the heat, and stir in the red curry paste. It will pretty much dissolve in the soup. Then, puree the soup with an immersion (or regular) blender or food processor until the soup is very smooth. Taste and add salt if needed.
4. Stir in the coconut milk and serve. Top with cilantro and a bit more coconut milk if you wish.
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Sunday, November 13, 2011
Cranberry Apple Crisp
Every year on Thanksgiving, my dad makes a cranberry apple pie. I look forward to this all year long and it's seriously one of my all-time favorite desserts. The sweet-tart combination of the apples and cranberries is perfection. I didn't have the patience to make a pie crust for this dessert, so I put together a simple, yet oh-so-delicious crisp with some freshly picked apples and beautiful ruby cranberries.
Cranberry Apple Crisp
For the filling:
6 large apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
2 tablespoons whole wheat flour
2 tablespoons sugar (optional)
For the Topping:
3/4 cup whole wheat flour
3/4 cup rolled oats
1/2 cup raw sugar
2 tablespoons pure maple syrup
7 tablespoons unsalted butter, diced (just shy of one stick)
1. Preheat oven to 375. In a 9"x13" glass baking dish, combine sliced apples and cranberries. Sprinkle with flour and sugar (if you're using the sugar) and toss to coat the fruit.
2. In a large mixing bowl, combine all of the topping ingredients with clean hands until the mixture looks a bit like thick cookie dough and the butter is fully incorporated.
3. Take handfuls of the crumble mixture and flatten it with your fingers and lay over the apples and cranberries in the baking dish. Distribute the topping until the fruit is mostly covered by the crumble mixture. It's ok if there are areas where the fruit is uncovered.
4. Bake for 40-50 minutes until the fruit is bubbling a lot and the topping is golden brown. If the topping is getting too brown, lower the heat to 350 for the remainder of the baking. Let cool briefly before serving to allow the filling to set a bit.
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Thursday, November 3, 2011
Miso-Curry Delicata Squash
Miso-Curry Delicata Squash (from Super Natural Everyday by Heidi Swanson)
12 ounces delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon red Thai curry paste
8 ounces extra firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, cut into chunks
2 tablespoon fresh lemon juice
1 1/2 cups chopped kale, tough stems removed
1/3 cup tasted pumpkin seeds
2/3 cup chopped fresh cilantro
1. Preheat oven to 400 degrees with a rack in the middle of the oven.
2. Cut the delicata squash in half lengthwise and use a spoon to clear out all of the seeds. Cut into 1/2- inch thick half moons.
3. In a medium bowl, wisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the iso-curry paste. Use your hands to toss well and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.
4. Roast 25-30 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning. Keep a close watch, though; the vegetables can go from browned to burned in a flash.
5. In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.
6. Toss the roasted vegetables gently with the kale, pumpkin seeds, and cilantro. Serve family style in a large bowl or on a platter.
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