A great way to use the season’s beautiful spaghetti squash. Spaghetti squash is also a great alternative if you can’t eat or need to avoid flour based pastas.
Simple and easy, this is a wonderful way to get sweet potatoes into your diet.
Contributed by Tyra BurgessSavory Sweet Potato Rounds – – sweet potato, coconut oil, mixed dried Italian herbs (rosemary, thyme, oregano), pink Himalayan salt (or other quality salt), fresh cracked pepper, cumin, Preheat oven to 425. Clean sweet potato and cut into 1/2 inch rounds and arrange rounds on a baking sheet. Brush each round with a little coconut oil then sprinkle with spices. Bake until soft about 30 minutes or until a fork inserted comes out easily.
Roasted roots are a staple for my family in the fall and winter. You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs. I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.
Contributed by April Crowell
Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.
Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.
; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics: Roots are grounding, warming and nourish the earth element. They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.
Primary season: Fall/Winter
for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>
April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN
This recipe is a favorite of mine. It’s wonderful as a custard for a breakfast or pour it into a baked pie shell for a delish, dairy free pumpkin pie.
Pumpkin Custard (or Pie Filling) – – cooked pumpkin or squash puree, whisked, maple syrup, cinnamon, nutmeg, clove, all spice, sea salt, Heat oven to 425º.
Drain pumpkin drain off excess water is you are using previously frozen squash or pumpkin.
In large bowl, combine all all ingredients.
Pour into oven safe baking dish.
Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.
Yeah, really that’s it.
; – Healing energetics–Pumpkin nourishes the Earth element’s organs of Stomach and Spleen. It helps warm the center, drains dampness and stabilizes the blood sugar. Eggs provide some fat and protein and the spices warm and move the blood.
Primary season: Late Summer, Autumn and Winter