Tuesday, November 29, 2011

Carrots, Cashews, and Cannellinis

I'm so grateful for the fresh carrots our local farms are providing. I put together this simple salad with them that is warming (thank you, ginger!), even though it requires no cooking.

4 teaspoons Extra Virgin Olive Oil
2 teaspoons Tamari Soy Sauce
~2 teaspoons freshly grated ginger (how warm do you want it?)
juice of 1/2 lemon
sea salt to taste
2-3 medium carrots, washed and grated
1 15 oz. can Cannellini beans, drained and rinsed
1-2 leaves fresh greens (I used Swiss Chard), washed and finely chopped
1 cup raw cashews

  1. Combine first 5 ingredients in jar with tight fitting lid and shake it up. Taste and adjust seasonings. Shake again and set aside.
  2. Combine carrots, beans, and greens in medium size bowl. Toss.
  3. Test dressing again and adjust to taste.
  4. Pour over salad and toss to coat.
  5. Add cashews just before serving.
  6. Enjoy!

Friday, November 18, 2011

Sweet Potato Fries--the Wildtree Way!

I cannot believe how stinkin' good these oven roasted sweet potatoes are. The blend from Wildtree was made for this--not it's stated purpose. Take note--this is a seasonal Wildtree item, so stock up* to get you through the winter.

Sweet Potatoes (I used one huge one for 3 of us), washed
Wildtree Natural Grapeseed Oil
Wildtree Pumpkin Pie Spice Blend
Sea Salt

  1. Preheat oven to 400 degrees. Be sure racks are in the middle of the oven.
  2. Slice sweet potatoes into thin "chips." I cut the potato down the middle, placed the flat part on the cutting board and cut as thin as possible. It's helpful if you get them all about the same size so they cook evenly, but I got some super thin, which made them really crisp, and some not-so thin, which made them "meaty." I think just chunking them into bite size pieces would be good, too, and would require less time.
  3. Drizzle some oil in the bottom of bowl (maybe a Tablespoon?) and add the blend (2-3 teaspoons depending on how many potatoes and how much flavor you want). Wisk until dissolved.
  4. Add the sweet potatoes and toss to coat well--I had to use my hands here.
  5. Place potatoes on cookie sheet in one layer (you can crowd them a little, if they are not thin sliced chips). It took 2 sheets for me.
  6. Put both pans in the oven--I have to "stack" them, so I rotated the pans every 8 minutes (set a timer) to help them cook more evenly. 
  7. When edges start to curl, they're done. Cook until really brown for extra crispy chips.
  8. Sprinkle with sea salt to taste and enjoy!
*Order by emailing here. While you're at, check out all the other good (NATURAL!!) stuff Wildtree has to offer here.

Thursday, November 10, 2011

Balsamic Glazed Beets

Prep time: 5 minutes
Cooking time: 7 minutes
Yield: 4-6 servings

3 1/2 lbs. beets- cooked, peeled, and sliced (click here for help)
Beet greens- washed
3 T balsamic vinegar
2 T pure maple syrup or honey
1 T olive oil
sea salt and pepper to taste
1 t cinnamon

1.    In saucepan stir together vinegar, syrup or honey and olive oil.
2.    Add beets and greens and heat over moderate heat until heated through.
3.    Add cinnamon and salt & pepper to taste.
4.    Serve warm or at room temperature.
5.    Can be made one day ahead.

Thursday, November 3, 2011

Cabbage, Carrot, and Cashew Slaw

Simple slaw that is warming this time of year.
This makes about 4 servings.

Juice of half a lemon (5-6 teaspoons)
3 teaspoons soy sauce
6-7 teaspoons olive oil
2-3 teaspoons freshly grated ginger
sea salt to taste
1/2 head fresh cabbage, shredded
2-3 medium carrots, washed and shredded
1 cup raw cashews, coarsely chopped
handful of fresh cilantro, coarsely chopped

  1. Mix first five ingredients together in a jar with tight fitting lid. Shake vigorously. Set aside.
  2. Combine remaining ingredients in medium size bowl.
  3. Shake dressing. Taste. Adjust seasoning as needed.
  4. Shake dressing one last time before pouring over slaw.
  5. Toss to coat evenly.
  6. Enjoy!

Tuesday, November 1, 2011

Wonderful Winter Squash

Winter squash is one of the things I love about the fall. There are lots of varieties (pumpkin, butternut, delicata, acorn, spaghetti--great to use instead of pasta!) and adding them in this time of year helps keep sugar cravings from overtaking afternoon thoughts.

This recipe is super easy to throw together with leftover, cooked winter squash (whatever you've got on hand--even sweet potatoes would work) and contains a healthy dose of protein and high quality fat. Serve it with apples, and mark a fruit serving or two off your list for the day. Seems like it's perfect for an after nap/school snack or the favored munchy at Thanksgiving.

1/2 cup cooked winter squash
1 can (15 oz) canellini (white kidney) beans--or 2 cups fresh
1/4 cup flax seeds, ground (I use a coffee grinder)
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/3 cup maple syrup
1.5 Tablespoons coconut oil
1.5 teaspoons grated fresh ginger
1 teaspoon vanilla extract

  1. Put everything in the bowl of a food processor and whirl away. 
  2. It it's too thick, add a little water. 
  3. Taste and adjust seasonings.
  4. Serve at your next fall gathering and impress everyone there OR
  5. Serve to some munchkins and let them guess what's included in the ingredient list.