Roasted Winter Squash w/ Curry Butter & Apple Cider
3 TBSP butter, ghee, or coconut oil 2 TBSP brown sugar (or 12 drops liquid stevia) 1 TBSP curry powder 1/4 tsp salt 2 lbs winter squash, peeled if necessary, seeded, & cut into 2-inch chunks 1 cup apple cider Preheat oven to 450. Melt butter in an ovenproof casserole large enough to hold the squash in a single layer. Add the sugar, curry powder & salt, and stir until combined. Add the squash & toss to coat. Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat & bring to a boil. Transfer the casserole to the oven...
Read MoreSavory Mashed Root Vegetables
3 & 1/2 pounds assorted root vegetables (carrots, parsnips, turnips, rutabaga, sweet potato), peeled & coarsely chopped 4 garlic cloves 1 tsp pure salt 2 cups heavy cream (or whole milk) 1/2 cup (1 stick) butter 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves pure salt & freshly ground black pepper 1 bunch fresh chives, chopped (optional) extra virgin olive oil (optional) Place all the veggies & garlic in a large pot & fill with cool water (to cover veggies) & add 1 tsp salt. Bring to boil over medium heat & simmer covered for about 25 mins...
Read MoreBraised String Beans, Asian Style
2 TBSP coconut oil 4 medium scallions, thinly sliced 2 medium garlic cloves, minced 3/4 cup veggie or chicken broth 3 TBSP tamari/soy sauce 1 TBSP brown rice vinegar 2 tsps natural sugar (or stevia) 1 pound sting beans 2 TBSP minced fresh basil freshly ground black pepper Heat oil in a large saute pan over medium heat. Add scallions & cook until softened, 2 – 3 mins. Add garlic & cook for 1 min. Add broth, soy sauce, vinegar, & sugar & simmer until liquid thickens slightly, about 5 mins. Add string beans & a few grindings of pepper to pan. Stir well, lower...
Read MoreCannellini Bean Yam Hummus
1 can cannellini beans 3/4 cup cooked yam (or sweet potato) 3 TBSP lime or lemon juice 1 small to medium clove garlic, chopped 2 TBSP extra-virgin olive oil 1/2 tsp chipotle powder or 1 tsp chipotle hot sauce (more or less to taste) 1/2 tsp pure salt freshly ground black pepper to taste 1/4 cup toasted pine nuts (plus extra for garnish) (optional) 2 TBSP fresh cilantro, chopped (optional) Use a fork to stick a few holes in the potato and place it whole (& unpeeled) on a baking sheet lined w/ parchment paper. Bake @ 400 for 45 – 60 mins (depending on size) until very soft when...
Read MoreBanana-Whipped Cream Refrigerator Cake
2 cups heavy cream 4 TBSP sugar 2 tsp pure vanilla 3 cups chopped ripe bananas (speckled or even very speckled!) 1 pound gingersnap cookies In a large bowl, beat the cream with an electric mixer until stiff peaks form. Add the sugar and vanilla and beat once more, until just combined. Fold in the bananas. Place a layer of gingersnap cookies in a 9 inch spring-form pan. Spread 1/2 of the banana mixture over the cookies. Top with another layer of cookies. Spread remaining banana mixture over the cookies. Top w/ a final layer of cookies. Cover w/ plastic wrap & place in the fridge at least...
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