Category for organizing recipes

16:58 16:58

Tamari Roasted Sweet Potatoes

By |2016-12-29T12:24:16-06:00October 29th, 2014|0 Comments

Simple and nourishing, this recipe doesn’t have to be limited to sweet potatoes.  You can substitute other roots such as yams, peeled pumpkin or squash, potatoes, parsnips or carrots–or a mix of several.Tamari Roasted Sweet Potatoes – – sweet potatoes (peeled and cut into 2 inch chunks), tamari (gluten free soy sauce), sake or mirin, olive oil, sesame seeds (optional), Preheat oven to 400˚ F.
Peel the sweet potatoes and cut into 2-inch chunks.
In a small bowl, combine tamari, oil, sake and sesame seeds.
Pour over sweet potatoes and mix to coat well.
Place potatoes on a baking sheet and roast for 20-25 minutes or until their flesh is soft and lightly browned on the edges.; – Healing Energetics: Root vegetables strengthen the Stomach and Spleen (the Middle burner).  Roasting is a method of cooking that is deeply warming.

Season: Late Summer/Transition, Autumn & Winter

16:52 16:52

Roasted Roots with Sage, Rosemary & Basalmic

By |2016-12-29T12:24:17-06:00September 22nd, 2014|Tags: , , , , |0 Comments

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots, winter squash or different herbs.  I often double the batch, eating the leftovers as is or as the base for a luscious  root stew.Roasted Roots with Sage, Rosemary & Basalmic – – carrots, potatoes, butternut squash (peeled and seeded), yellow onions, beets, parsnips, rosemary, sage, balsamic vinegar, olive oil (extra virgin), salt and pepper, Prep the vegetables: Scrub the carrots, potatoes, parsnips and dice into 1 1/2 inch pieces.
Peel all onions and beetes and dice into 1 1/2 inch pieces.
Peel and seed the butternut squash.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
; Roast the vegetables: Drizzle vegetables with olive oil and balsamic.
Spread oil and vinegar evenly so that vegetables are well coated.
Even vegetables out on baking sheet, making sure they don’t overlap.
Roast in preheated 425˚ oven. Turn vegetables every 15 minutes adding more oil and vinegar if they are too dry. Roast for about 45 minutes or until vegetables are tender and slightly crisp on the edges. ; – Healing 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

Contributed by April Crowell

09:43 09:43

Baked Pumpkin Or Winter Squash

By |2018-05-15T16:57:53-06:00September 4th, 2014|Tags: , , |Comments Off on Baked Pumpkin Or Winter Squash

I use a lot of squash and pumpkin in my diet.  And this is one of my favorite ways to prepare it, as I’m a bit of a lazy cook. You heat up the oven, poke a hole in the pumpkin and do other things while it cooks. Once the pumpkin is cooked you can use it in soups, stews, puree’s, baking or simply serve with a little butter, cinnamon and maple syrup.Baked Pumpkin – – sweet, baking pumpkins, Preheat oven to 350° F.
Wipe down pumpkin skins with damp cloth to remove any excess dirt.
Snap or cut off pumpkin stems–no fire hazards, please.
With sharp knife, cut 4-5 slits into the pumpkins to prevent them from bursting. No one wants to clean up an exploding pumpkin.
Bake pumpkins on cookie sheet for 45-60 minutes or until a knife inserted into their flesh comes out easily.
Remove from oven.

; Once cool you can easily cut the pumpkins oven and remove the seed and strings and the flesh will separate from the skin.; – Healing Energetics:  Pumpkin is very nourishing and warming to the core, or the Stomach and Spleen.  It drains dampness, provides fiber and helps to regulate blood sugar.  Great for those with very compromised digestions or babies who are just starting out on solids.

Season: Late Summer/Transition, Autumn.  As an Earth food, pumpkin is appropriate pretty much all year long. – side – American – Blogs – Recipes – Vegan – Vegetables – autumn recipes – pumpkin recipe – pumpkins

06:06 06:06

Warm Squash And Proscuito Salad

By |2016-07-07T13:16:07-06:00September 4th, 2014|Tags: , , , , |0 Comments

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

Best served while the squash is still warm, this salad is a lovely mix of all 5 flavors and delightful with the first hard squashes during late summer or autumn. I chose to cook the prosciutto to add a little extra warmth and crunch.Warm Squash And Proscuito Salad – – delicata squash (seeded and roasted (see below)), proscuito (fresh or crispened), mixed seasonal greens (I used spinach, arugula and baby kale), Parmesan cheese (grated or shaved), Herb balsamic dressing, Herb Balsamic Dressing: white balsamic, honey, extra virgin olive oil, dried Italian herbs (I used a mix of oregano, rosemary and thyme), salt and pepper to taste, Roast squash: Preheat oven to 400. Slice delicata squash into 1/2 inch wide strips. Seed and lightly coat squash with olive oil. Roast until squash is soft, about 30 minutes or until a fork inserted pulls out easily. Allow to cool slightly so you can handle it. Peel away squash from its skin. ; Cook prosciutto, if desired: While the squash cooks, cook prosciutto in a skillet over medium heat, until crisp. Be careful to not over cook, as it can burn easily. Remove from heat, drain on paper towels if necessary. ; Combine the salad: Clean and blot or spin dry greens, if necessary. Lightly toss the greens with balsamic dressing until just coated. Place greens on individual plates, layered with 2-3 slices of squash. Crumble on prosciutto. Top with shavings of Parmesan.; Make the dressing: Simply combine all ingredients in a bowl or dressing jar and thoroughly combine. Adjust seasonings. I like mine a little ‘herbier’ […]

14:05 14:05

Autumn Vegetable Stew

By |2016-12-29T12:24:19-06:00September 2nd, 2014|Tags: , , , , |0 Comments

Butter nut squash or sweet potato?  Which to use?  With this recipe, either is fine.  It some times comes down to what I have on hand and need to use. This soup is delightfully warm, colorful and flavorful–perfect for a crisp day. If you want the soup richer, use organic beef broth instead of chicken or vegetable broth. If you like things a little spicier, add in a little hot pepper.   Serve with warm corn bread or over your favorite hot grain like rice, barley or quinoa.Autumn Vegetable Stew – – large onion (diced), green pepper (chopped), red pepper (chopped), butternut squash (or 2 medium sweet potatoes) (peeled, seeded and cut into 1/2 inch chunks), chicken or vegetable broth, fresh corn (if using frozen, thaw first), carrots (peeled and chopped), butter or olive oil, salt and pepper to taste, In large pot, melt butter or heat oil.
Sauté onions and peppers until just tender.
Add in broth, squash, corn and carrots.
Cook until squash is soft, about 45 minutes.
Adjust the seasonings to your tastes.
Serve with scoop of cooked whole grain like rice or barley or with hot corn bread.; –

12:40 12:40

Cooling Creamy Cucumber Salad

By |2015-08-10T11:12:08-06:00July 23rd, 2014|0 Comments

Hot Idaho summers are the perfect time of year to add cucumbers into your diet. Cooling in nature,
cucumbers help cleanse and detoxify the body, quench thirst, aide in digestion and purify skin. If you
struggle with the heat of the summer season, this is the perfect recipe for you. Please enjoy this simple and refreshing cucumber salad to lift the oppression of the summer heat.Cooling Creamy Cucumber Salad – – cucumbers (peeled and sliced into 1/8 inch rounds), black pepper, sea salt, lemon (juiced), fresh dill (chopped, plus extra for garnish), full fat coconut milk, garlic (minced or grated), Place the cucumber slices in a mixing bowl and season lightly with salt and pepper. In a small mixing

bowl, whisk together the lemon juice, dill, coconut milk and garlic. Season with salt and pepper to taste.
Pour the creamy dressing over the cucumber slices and toss to combine. Garnish with a sprig of dill if desired.

From: The 21 Day Sugar Detox Cookbook by Diane Sanfilippo NC; –

16:29 16:29

Vegetable and Chickpea Curry

By |2016-12-29T12:24:20-06:00July 17th, 2014|Tags: , , , , |0 Comments

A wonderful and nourishing vegetarian curry.  Serve over rice or quinoa.  Num!Vegetable and Chickpea Curry – – olive oil, chopped onion, sliced carrot, curry powder, brown sugar, grated peeled fresh ginger, garlic minced, Serrano chili, seeded and peeled, cooked chickpeas (garbanzo beans), cubed peeled baking potato, diced green pepper, salt, black pepper, red pepper, Kombu (dried seaweed), diced tomatoes, undrained, vegetable broth, coconut milk, slivered kale or spinach, Raisins, chopped cashews or peanuts for condiments, Cooked quinoa, rice or couscous, Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile, cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts.
; –

13:15 13:15

Rubbed Kale or Chard and Spinach Salad

By |2015-08-10T11:12:08-06:00July 17th, 2014|Tags: , , |0 Comments

This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.Rubbed Kale or Chard and Spinach Salad – – kale or chard, spinach (washed and drained), green apple (sliced), olive oil, salt, dried cranberries or raisins, toasted walnuts or pecans, blue cheese (optional), apple cider vinegar, Wash and trim kale or chard in a sink of warm water. ; Gently rip, tear or cut the leaves into small pieces, removing any heavy stems.; Shake off excess water and then roll kale or chard in a clean towel to dry.; Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes.; Mix kale with the rest of ingredients and toss with vinegar to coat.; – Image courtesy of  Kittikun Atsawintarangkul and

10:03 10:03

Summer Carrot & Zucchini Salad

By |2016-04-07T15:36:03-06:00July 15th, 2014|0 Comments

Some of the best food is the simplest.  This salad is a French classic.  Carrots and zucchini with just a little vinegar and thyme to bring out their flavors.  Wonderful way to cleanse the palate.


Contributed by April Crowell