Category: Other Vegetables

Delicata Tahini Squash

7/29/2015

Prep time:
5 minutes

Prep notes:

Cooking time:
30 minutes

Yields:
4 people

Ingredients:
2 delicata squashes (about 7 inches long)
3 tablespoons tahini
1 tablespoon tamari
Pinch of cayenne (optional)
1 tablespoon water
Black pepper

Directions:

Preheat oven to 375 degrees.
Slice squash in circular discs about 1/8 inch thick, leaving seeds.
In a small bowl mix tahini, tamari, cayenne and water, adding a bit of water to get a creamy consistency.
In a large bowl, mix squash slices in sauce until each piece is coated.
Place on a non-stick baking sheet, sprinkle with pepper and place in the oven for 15 minutes.
Flip pieces and bake another 15 minutes, or until the squash is soft and tender.

- See more at: http://www.theliveandbewellcoach.com/delicata-tahini-squash#sthash.HUUQVGBM.dpuf

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Butternut Apple Skewers

7/29/2015

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Prep time:
10 minutes

Prep notes:

Cooking time:
32 minutes

Yields:
8 people

Ingredients:
1 medium butternut squash
3 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons ghee or coconut oil, melted
2 tablespoons almond or cashew butter
1/2 lemon, juiced
2 tablespoons maple syrup
3-4 apples, chopped
8-10 wooden skewers

Directions:

Preheat oven to 375 degrees.
Peel and dice butternut squash into about 1-inch cubes.
Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).
In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.
Place squash on a baking sheet and into oven for 20 minutes.
Mix apple into remaining sauce mixture.
Remove squash from oven and allow to cool for a few minutes.
Alternate apple and squash pieces on skewers.
Put back into the oven and bake for 15 minutes or until both are soft.

Notes:

These are great as an appetizer, dessert or snack.
They will keep in the fridge for about 3 days.

- See more at: http://www.theliveandbewellcoach.com/butternut-apple-skewers#sthash.aFvqhejN.dpuf

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Beet–Carrot–Parsnip–Fennel Extravaganza

7/29/2015

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Prep time:
10 minutes

Prep notes:

Cooking time:
45 minutes

Yields:
6 people

Ingredients:
5 small beets
3 big carrots
2 parsnips
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt

Directions:

Preheat oven to 425 degrees.
Scrub all your vegetables.
Chop vegetables into 2-inch pieces and finely chop fennel bulb.
Lightly coat vegetables with oil and sea salt and transfer them to a baking dish.
Bake covered for 30 minutes.
Uncover and bake for 15 minutes.

- See more at: http://www.theliveandbewellcoach.com/beet%E2%80%93carrot%E2%80%93parsnip%E2%80%93fennel-extravaganza#sthash.qjXsCreT.dpuf

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Baked Caraway Sweet Potato with Rosemary

7/29/2015

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Prep time:
10 minutes

Prep notes:

Cooking time:
50 minutes

Yields:
6 people

Ingredients:
3 medium sweet potatoes
2 tablespoons olive oil
1/2 cup fresh rosemary
1/2 tablespoon caraway seeds

Directions:

Preheat oven to 400 degrees.
Scrub sweet potatoes under running water and cut into big chunks.
Place sweet potatoes in a baking dish and coat with oil.
Add rosemary and caraway seeds.
Mix all ingredients together.
Cover and bake for 50 minutes.

Notes:

Rosemary and caraway seeds can be substituted with cinnamon and 2 tablespoons of maple syrup or 1 tablespoon of ground cumin and a couple dashes of cayenne pepper.

- See more at: http://www.theliveandbewellcoach.com/baked-caraway-sweet-potato-rosemary#sthash.owyBkSAy.dpuf

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Aloo Gobi

7/29/2015

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Prep time:
15 minutes

Prep notes:

Cooking time:
30 minutes

Yields:
6 people

Ingredients:
1 head cauliflower
3 Yukon gold potatoes
2 tablespoon oil
1 yellow onion, diced
2 teaspoons garam masala
1/2 teaspoon salt
1 jalapeno pepper, minced
1-inch piece of ginger root, minced
1/4 cup water
Juice of 1/2 lemon

Directions:

Chop cauliflower into bite-size pieces.
Cut potatoes into 1/2-inch cubes.
Heat 2 tablespoons oil in a large sauté pan.
Add onion and sauté over medium heat 5 minutes.
Add garam masala, salt, jalapeno, ginger, potatoes, cauliflower and1/4 cup water.
Stir, cover, and cook over medium heat until vegetables are cooked through 15-20 minutes.
Remove cover, stir and add lemon juice before serving.

Notes:
This name simply means cauliflower and potatoes in Hindi and is a popular dish in India and internationally.

Garnish with fresh, chopped cilantro.

- See more at: http://www.theliveandbewellcoach.com/aloo-gobi#sthash.jk0ARiOg.dpuf

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As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
Warmly,
jani

Delicata Tahini Squash

Butternut Apple Skewers

Beet–Carrot–Parsnip–Fennel Extravaganza

Baked Caraway Sweet Potato with Rosemary

Aloo Gobi

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