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Baked Sweet Potatoes or Yams
Most of us have frightening memories of Sweet Potatoes and Yams baked with mini marshmallows. This simple recipe yields a naturally sweet, flavorful dish with wonderful earthy tones. Despite common misperception sweet potatoes and yams are members of the morning glory family and not part of the night shade family, they are an ideal substitute for potatoes as they have similar starch content but are easier to digest. Ingredients - 1 to 2 lbs sweet potatoes or yams peeled, washed, and diced
- 3-4 tbsp honey
- ¼ tsp nutmeg
- 1/8 tsp ground cloves
Instructions Preheat oven to 300º. Grease a baking dish and place the diced sweet potatoes or yams in the dish. Drizzle with honey and sprinkle with spices. Bake uncovered until pieces are easily pierced with a sharp knife and top is a lovely golden brown approx 90 minutes. Note: Figure about 1/3 lb of sweet potatoes or yams per person, increasing the amount of veggies doesn’t necessarily require an increase in any of the other ingredients but feel free to keep the proportions as you like. 1.4 http://www.pulseholistichealth.com/recipes/baked-sweet-potatoes-or-yams/
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Ingredients  - 1 Butternut Sqaush
- 1-2 tbsp butter
- Cinnamon and salt to taste
- milk (optional)
Instructions There are two ways to go about mashing your squash. The first is to cut the squash in half and roast it in the oven until it falls apart. Cut the flesh out the skin, breaking up the strings, and mix with a little butter, cinnamon, and salt to taste. The second is to peel and cube the squash and to cook it on the stove top like potatoes.
Once tender, drain the squash, mash with butter, a little milk, cinnamon, and salt to taste. 1.4 http://www.pulseholistichealth.com/recipes/mashed-butternut-squash/
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Roasted Acorn Squash with Squash Risotto
Perfect for the holiday season. Acorn squash halves are stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet. It’s dairy and gluten free, too! Ingredients  - 4 acorn squash
- 11/2 TB extra virgin olive oil
- salt to taste
- 6 cups water or gluten-free vegetable broth
- 2 TB extra virgin olive oil
- 1 cup finely chopped leek
- 21/2 cups peeled and cubed butternut squash
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 TB plus 1/2 tsp minced fresh sage leaves, divided
- 1/2 tsp minced rosemary
- 1/2 tsp minced fresh thyme
- 2/3 cup almonds or cashews, diced
Instructions Preheat oven to 400°F.
Cut each acorn squash lengthwise in half (from tip to stem). Scoop out seeds and strings. Brush squash cavities with olive oil. Season each squash with a pinch of salt. Place halves, cut side down, in baking pan and roast until tender but still firm, about 20 minutes.
Meanwhile, start the risotto by bringing the broth just to simmer in a small saucepan over medium-high heat.
While broth is heating, heat the olive oil in a heavy 3 quart pan over medium heat. Add the leek and sauté, stirring often, until soft, about 5 minutes. Add the butternut squash and sauté for 3 minutes. Add the rice and stir, 2–3 minutes until grains are fragrant. Add wine and stir until almost completely absorbed, about 2 minutes. Add 1/2 cup of hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed. Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Continue until rice is almost tender, but still firm to the bite, taking about 20–25 minutes total. Stir in one tablespoon of the fresh sage, the thyme and rosemary. Season with salt to taste.
Toss diced nuts with thyme, rosemary and remaining sage and 1/4 teaspoon of salt.
When acorn squash is cooked, remove from oven. Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup risotto. Gently press about 2 tablespoons of the nut mixture on top of the risotto. Return squash to oven and bake until topping begins to brown, about 20 minutes. 1.4 http://www.pulseholistichealth.com/recipes/roasted-acorn-squash-with-squash-risotto/
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From Recipes for Self Healing By Daverick Leggett Remember when people used to make baked beans? Rather than opening a can, the beans were soaked and then slowly cooked in the oven—saturating the house with a luscious scent. This is one of my favorite in Daverick’s book (I like them all, really). It is wonderful for the upcoming cooler months and for those who need deep blood building. Enjoy—April Ingredients - ½ lb haricot beans; soaked, washed and boiled until tender (about 1 hour)
- 4 oz of pork
- 1 lb of tomatoes
- 1 onion
- 2 T molasses
- 1 ½ T red wine vinegar
- 2 cloves garlic
- ½ tsp fresh ground pepper
- 1 tsp rosemary
- 1 tsp savory
- 3 bay leaves
- 1 T tamari
- 6 oz water
Instructions Presoak, wash and boil the beans. Once the beans are underway, chop the tomatoes and cook them in an ovenproof dish until they have reduced by ½ cup. Chop the pork into small cube and add to this. Chop the onion finely and add all the other ingredients, stirring together well until warmed. Drain the beans and add these. Cover the casserole with a tightly fitted lid and cook in the oven at a low setting for three hours or more.
“The beans and molasses are deeply nourishing to the Blood, which is the main focus of this dish. The pork nourishes the Yin. The vinegar, pepper, onion, garlic and herbs add warmth and movement. The tomato has a cooling action on the Liver and a cleansing action on the Blood, although its extreme coldness is moderated by the long and deep cooking time.” Daverick Leggett 1.4 http://www.pulseholistichealth.com/recipes/baked-beans/
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Zukes and patty pans running amok? Here is a fabulous–oh, so simple recipe. Ingredients  - 6 summer squash, such as patty pan, zucchini or crookneck or any combination of
- ½ onion, sliced into half moons
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 Tbsp lemon zest
- 1-2 Tbsp each of basil, mint, and parsley
Instructions Cut squash into quarters lengthwise and then into 2-inch sections. Combine olive oil, lemon juice, lemon zest and herbs, mix and poor over squash and onions. Spread out evenly on a baking sheet and place in a 475° oven and bake until squash are slightly browned, approximately 40 minutes, turning squash a few times during the cooking process. This can also be cooked outside to the BBQ. Use an old baking sheet or grilling basket.
Recipe contributed by Anna Rydman 1.4 http://www.pulseholistichealth.com/recipes/roasted-summer-squash/
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Indian Spiced Kale with Chickpeas
Makes 4 servings, about ¾ cup each. Ingredients  - 1 Tbl. Extra-virgin olive oil.
- 1-1.5 pounds Kale, ribs removed & coarsely chopped
- 1 cup vegetable broth
- 3 cloves Garlic
- 1 tsp. Ground coriander
- ½ tsp. Ground cumin
- ¼ tsp. Garam masala
- ¼ tsp. Salt
- 15 ounces chickpeas, rinsed
Instructions Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring until fragrant. Add chickpeas, broth and spices cook for 1 minute. Toss Kale in and stir to coat. Cook for 1-2 minutes until Kale is bright green. Remove from heat.
1.4 http://www.pulseholistichealth.com/recipes/indian-spiced-kale-chickpeas/
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