Current Obsession: Pumpkin Butter! 
I got some at the farmers market on Sunday and have been festively gobbling it down all week with plain Greek yogurt.
This delicious spread (which I fully intend using on my cornbread tomorrow) is a great healthier alternative (see: butter [fat], jam [sugar], nut butter [fat]) to your rolls. Not to knock the other spreads, because they all have their place, but while you are slathering your turkey or tofurkey with gravy, putting it to the side of loaded mashed potatoes and stuffing, and topping it all off with a thick slice of pie- do you really need to add more poundage to your meal? I think not.

Anyway, here’s a recipe I conjured up (or I guess more of a list of ingredients). I didn’t put in measurements because everyone has such different preferences. I suppose it’s a guide to help you find your perfect Pumpkin Butter. Do everything to taste- start with small quantities of all your spices and the maple syrup and work your way up.

Ingredients:
Pumpkin Puree
Maple Syrup
Ground Cinnamon
Ground Ginger
Cardamom
Ground Cloves
Ground Nutmeg
Vanilla Extract (or better yet- vanilla beans if you have them)

Apple Juice

Instructions:
Mix everything but the apple juice in a saucepan over medium heat. Slowly add the apple juice, CONSTANTLY TASTING. Depending on the apple juice, you may only need a little. Bring the sauce to a boil, then reduce heat and let simmer until it darkens and thickens. Let cool, or enjoy! Just don’t burn your tongue.

Suggested Pairings:
Yogurt
Cornbread (or any kind of bread, for that matter)
Rice Cakes/Crackers
Ice Cream
Fruit
Tofurkey/Turkey/Meats/Fake Meats
Granola

Hope everyone has a happy holiday, and doesn’t stuff themselves too silly.

To Good Health,
J 

EDIT!
I tried this with a little Satsuma zest and it is MAGNIFICENT! 

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Hearty Mushroom Buckwheat Soup
I decided to use buckwheat instead of barley for this soup. Why? I’ve found my body to be a bit sensitive to gluten. Little known fact- buckwheat is actually a fruit seed (related to rhubarb), and in no way related to wheat/flour/gluten. This recipe would be good for those with any gluten allergies or sensitivities or those looking to cut a few calories (1 cup of cooked buckwheat is around 150 calories, whereas 1 cup of cooked barley is about 270 calories… brown rice clocks in at around 220 if you wanted to compare).

Ingredients (feel free to experiment)
2 cups slightly undercooked buckwheat groats

2 tbsp olive oil (I recommend cold-pressed, extra virgin)
1 medium yellow onion diced
4 cloves garlic minced
2 stalks of celery diced
salt, chili pepper (can be omitted) and pepper to taste

1 tbsp white wine vinegar

1 box vegetable broth (make sure it’s low sodium and without MSG/yeast extract)
1 lb mushrooms sliced (I prefer crimini mushrooms, but buttons work as well- a mix of wild mushrooms could also be very good!)
1 cup carrots carrots (shredded, sliced or diced)

Braggs Aminos to taste
Dill to taste
Parsley to taste

Instructions
Leave your cooked buckwheat groats to the side (drained and rinsed) for now.

1. Sautee onions, garlic, celery, salt, pepper and chilis together in the olive oil on medium in your soup pot, until they are soft and the onions start to brown.

2. Add white wine vinegar to deglaze your pan.

3. Add mushrooms and cook until they are soft.

4. Stir in vegetable broth and bring to a boil. Once it starts boiling, pull it down to a simmer.

5. Stir in your carrots, buckwheat groats, and the rest of the ingredients (make sure to keep tasting your soup!). Let it simmer for as long as you can handle… you can even toss in more olive oil at this point. It really depends on your broth and how much oil you like. Some is good; too much will make your soup greasy, and not delicious… or healthy.

6. Enjoy!

The reason to add the buckwheat groats in later is so they 1- keep their consistency, and 2- don’t add a ton of extra starch to the soup. They will add a little, helping the soup thicken, but not so much that it’s gooey (I’ve had some bad soba noodle in my culinary past). This soup is hearty, healthy, and deliciously filling. I won’t lie… I topped this with a little gruyere earlier. It was delicious!!

To good health,
J 

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I like enjoying lattes on occasion, but the ones I’ve found in coffeeshops are usually too fattening and sweet. I use this recipe to recreate one of my favorites with much of the unneccessary fat and sugar removed.

Yerba Mate Latte

Ingredients 8oz milk of your choice 4oz water 1/4tsp honey or agave 1 bag yerba mate (or any tea you prefer

Instructions 1. Heat the milk in a saucepan or microwave 2. Pour the milk into your mug and add the water 3. Stir honey in until dissolved 4. Add teabag and let steep for at least 5 minutes if it’s mate. Enjoy!

Yerba mate is high in antioxidants and helps provide tons of energy without the jitteriness most caffinated drinks provide. Because of this, it’s often used by dieters to stave off afternoon snack cravings. I find it to be a good morning pick-me-upper, and tend to use one bag for 4-5 cups throughout the day.

To Good Health, Joyce

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delishyourdish:

“Honey, Honey, How You Thrill Me”- Honey and 5-Spice Tempeh with Stir-Fry Veggies

While visiting Gainesville a few weeks ago, I stopped by my old sorority house to meet up with friends and have lunch.  Our house chef, Jack, creates incredible vegetarian dishes which leave me licking my plate clean.

Then, while I was browsing through the grocery store this week, I stumbled upon Chinese 5-Spice and it reminded me of a dish Jack had made for me the weekend I was visiting.  So in honor of Jack, I tried to recreate his Honey and 5 Spice stir-fry.

What You Need:

1 Pkg. Stir-Fry Veggies (ready to steam bag)

1 Small Onion (sliced)

1 Pkg. White Mushrooms (sliced)

1 Pkg. Tempeh (sliced)

1/4 Cup Honey

1 Tsp. Chinese 5-Spice Seasoning

1/4 Cup Soy Sauce

1/4 Cup Chopped Almonds

Terikayki Sauce (to taste)

Crush Red Pepper Flakes (to taste)

1. Steam stir-fry veggie mix in the microwave until it is just slightly undercooked then set aside.  Next, in a large saute pan, grease with PAM and add the onions.  Cook the onions on low heat until they become soft and clear.  Then add the mushrooms.  Cook until the mushrooms become tender.  Remove from pan and set aside with other veggies.

2. In a small bowl combine the honey, 5-spice, sauces and crushed red pepper flakes.  Mix well.  Respray the pan with PAM and set on low heat.  Add the tempeh strips and allow them to brown on both sides.  Then, using a brush, spread the honey mixture on the tempeh strips.  Coat both sides.

3. Then, throw the cooked veggies into the same pan as the tempeh and fold together all of the ingredients.  Pour the remaining honey mixture on top and sprinkle with chopped almonds.

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Homemade Chai

1 cinnamon stick 1/4 tsp peppercorns 2 bay leaves 1 tsp cloves 1 tbsp cardamom 1/4 inch sliced ginger

Boil in a pot for 5 minutes, then simmer for an additional 10 minutes. Add to your favorite tea (black, green, rooibos) and enjoy!

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This is one of my favorite sauces, and makes an appearance almost weekly topping steamed greens, tofu and brown rice.

Spicy Miso Peanut Dressing
Serves 2

Ingredients
1 tbsp coconut oil or 2 tbsp canola oil
2 tbsp drinking water
1 tbsp miso paste (I like Kyoto White)
2 tbsp creamy peanut butter
1/4 tsp ginger powder or 1 tsp fresh grated ginger
1/4 tsp garlic powder or 1 fresh garlic clove (minced)
1/2 tsp Sriracha/chili paste- more if you want it spicier, less if you’d like less heat
1/2 tsp sesame oil
1 scallion diced

Instructions
1. Heat the oil in a sauce pan on medium.
2. Turn the heat to low, and add the water, miso and peanut butter and stir until creamy (more water may be needed) *do not bring the sauce to a boil, or you will denature the healthy bacteria in the miso and burn the sauce*.
3. Add ginger, garlic, and chili paste and mix thoroughly for another minute or so until everything’s heated.
4.  Add the sesame oil and scallions and mix in for another minute.
5. Remove from heat and enjoy with spring rolls, salad, noodles or steamed vegetables!

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From Vegetarian Times

I love this with a little Spinach Chickpea Curry. Also goes great with a little teriyaki tempeh and some garlicky sauted greens!

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Wild Rice and Mushrooms

Description
Whole grains, such as brown rice, quinoa and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals and fiber - all wrapped up in tasty packages. Wild rice is a delicious grain that isn’t really rice at all. It’s actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. We mix wild rice with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don’t cook it too long or you’ll get starchy, wimpy grains that have lost much of their flavor.

Food as Medicine

Shiitake mushrooms contain an active compound called lentinan that appears to be a potent immune-booster, with significant anti-cancer activity.

Ingredients
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 tablespoons chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans

Instructions
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.

2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.

3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.

5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).

Serves 6

Nutrients Per Serving
Calories: 147.7
Protein: 3.9 grams
Fat: 6.5 grams
Saturated Fat: 0.5 grams
Monounsat Fat: 3.8 grams
Polyunsat Fat: 1.7 grams
Carbohydrate: 18.1 grams
Fiber: 2.4 grams
Cholesterol: 0.0 mg
Vitamin A: 1,798.0 IU
Vitamin E: 0.5 mg/IU
Vitamin C: 13.8 mg
Calcium: 13.0 mg
Magnesium: 36.1 mg

Link to recipe

To Good Health,
Joyce

I’ve been obsessing over potatoes lately, since I first discovered the purple potato earlier this summer. Here’s a great recipe for an easy red potato salad. Seriously Easy Red Potato Salad Description Potato salad isn’t just for picnics - this sophisticated version can be used as a side dish for even the fanciest meal. Instead of mayonnaise, we use mustard and wine combined with vinegar and a moderate amount of olive oil. The result is a sharply flavored mix for the potatoes. Small red potatoes - also called new potatoes - are better suited for this dish because they have a firmer texture after boiling than the commonly used russets or baking potatoes. Remember to remove any sprouts before cooking. If you find very small red potatoes, you can leave the skin on and cut them in half. Food as Medicine An analysis by the USDA’s Agricultural Research Service found that the levels of phenolic compounds (which provide antioxidant protection and other health benefits) in red potatoes rivals the levels found in some vegetables that are traditionally regarded as nutrition powerhouses, including broccoli, spinach and Brussels sprouts. Ingredients 1 1/2 pounds red potatoes, organic if possible 1/4 cup Dijon or Dusseldorf mustard 1/4 cup dry white vermouth 1/4 cup white wine vinegar 2 tablespoons extra-virgin olive oil 1 yellow onion 2 stalks celery 2 tsp capers 1/2 cup chopped fresh parsley Chopped fresh dill to taste 1/2 lb steamed green beans, cut in 1-inch pieces (optional) Instructions 1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife. 2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well. 3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl. 4. Pour dressing over the potatoes while they are warm, tossing well. 5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish). 6. Correct seasoning. Chill until served. 7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition. Recipe from Dr. Weil.

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funtime:

Tasty summer eating from Mark Bittman: 101 Simple Salads for the Season

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Raw desserts are great because they ensure that you are eating actual whole foods. There are no fillers or funky preservatives in there. And they’re incredibly delicious! This is a recipe I created this weekend after craving some chocolate ice cream:

Rawkin’ Cococacao Ice Cream

Makes about 9 small servings

Ingredients
1/4c raw hazelnuts, soaked
1c raw pecans, soaked
3/4c dates
1tsp vanilla
dash of cinnamon
1/4c dried coconut flakes
1/4c raw honey
1/2c raw cacao (you can also sub carob if you don’t have cacao. If using carob, cut back on the honey and dates, as carob is much sweeter.)
dash of salt
Distilled or Spring water

Directions
1. Blend ingredients with a little water until it’s a smooth, creamy consistency (add a little water at a time so as to not get the mix too runny). 
2. Pour mixture into your ice cream maker and enjoy when ready!

Alternative- You can just freeze the mixture until frozen and enjoy as well, but it wont have as fluffy as a texture.

Will keep in freezer for about 7 days. Store in an air tight container to retain flavor.

Simple Summer Sauce

This recipe is a bare bones tomato sauce I like to cook in the summertime. You can add anything from mushrooms and greens (chard, kale, broccoli, etc) to eggplant and squash. Experiment with the recipe to make it your own. Also, make a large batch and freeze it for later when you don’t have time or energy to cook. Use it on pasta, sandwiches, pizza, or anything you can think of!

Serves: 4
Prep time: 15 min
Cook time: 15 min

Ingredients
4 tbsp olive oil
Fresh ground black pepper
Pinch of sea salt
1 red onion diced
5-6 cloves of garlic minced (more if you want more)
2 cups of diced fresh tomatoes with juices (feel free to try different varieties of tomatoes) or 1 can tomatoes
2 tbsp tomato paste (optional- if you like thicker sauces, use more tomato paste.)
Herbs torn into pieces (I recommend basil, italian parsley, and rosemary. If you don’t have access to fresh herbs, try dried herbs.)
Pinch of cinnamon

Directions
1: Heat the olive oil, salt and pepper in a sauce pan at medium heat.
2: Saute the onions until translucent.
3: Add the garlic and cook for another minute.*
4: Once the garlic and onions are cooked, add the tomatoes and tomato paste and mix well.
5: Stir the herbs and cinnamon in and enjoy!

*If you’re adding harder vegetables like eggplant, squashes, mushrooms, etc, I recommend cooking them with the onions and garlic so they absorb those flavors. When adding greens, put them in after the tomatoes because they cook super quick, and brown greens are not appealing.

To Good Health,
Joyce

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veggieparadise:

TLT Sandwich (via 101cookbooks.com)

Found the recipe here. I’m definitely going to have to try this out, it looks delicious!

Vegan Yum Yum →

Beautiful photos and wonderful recipes.