Acorn Squash with Sautéed Kale

Fall is here! I know you're all just as excited about it as I am. Who doesn't love pumpkin and squash? Not only are they delicious, but they also have a great nutritional profile. They are a good source of complex carbohydrates, vitamin A, vitamin C, and high in fiber. These vegetables are anti-inflammatory and cancer preventative. 

 

Below is one of my first recipes of the season with roasted acorn squash. Roasting is an easy way to cook pumpkin or squash to bring out their amazing flavor and either eat as is with some spices or incorporate into a dish. 

 

Ingredients

 

1 acorn squash, halved

filtered water

1 Tablespoon coconut oil

1/2 white onion, sliced

1 clove garlic, minced

1/2 bunch kale, chopped

2 teaspoons ground cinnamon, more to taste

sea salt, to taste

1/4 cup almonds, chopped

 

Procedure

1. Preheat oven to 400 F. 
2. Cut squash in half, lengthwise, from stem to end. Scoop out seeds with a spoon. 
3. Place squash halves in a baking dish, face side up. Add about 1/2 inch filtered water to bottom of baking dish and place in oven. Bake for 35-40 minutes, until squash is soft and a fork can easily be inserted into it. When cooked, peel skin off with knife or hands and dice squash. 
4. While squash is baking, heat a medium size saucepan over high heat. Add coconut oil and let melt. Add onion and generous pinch of sea salt and sauté until fragrant and translucent, about 3 minutes. 
5. Add garlic and kale and sauté for another few minutes, until kale starts to wilt. Add cinnamon and mix in. Taste and adjust with sea salt and more cinnamon if desired. 
6. Turn off heat. Add cooked squash and combine well. Transfer to a serving plate and garnish with chopped almonds. Serve. 

Serves 4

Almond Pulp Crackers

Don't know what to do with that left over almond pulp from making almond milk? Here are some ideas. There are lots of ways you can use the remaining pulp without sending it to waste. You can use a dehydrator to make almond flour and use it in baking, make dips with it, make crackers, or simply sprinkle it on your salad or throw it in your smoothie. If you're not planning on using the pulp right away, you can freeze it and use it at a later time.  My favorite way to use the left over pulp is to make crackers with it. These crackers are a great high-fiber snack and are vegan, gluten-free, and dairy-free. Enjoy them with some cheese, hummus, or your choice of spread. 

Ingredients 1 cup firmly packed almond pulp (or however much you have leftover from Almond Milk Recipe) 2 Tablespoons ground flax seeds 1 Tablespoon extra virgin coconut oil (melted) 1 Tablespoon cilantro, finely chopped 1/2 teaspoon curry powder 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper Procedure

1. Preheat oven to lowest temperature possible (mine only goes as low as 170 F)
2. Combine all ingredients in a large bowl and press into a ball
3. Transfer "dough" to a baking sheet lined with parchment paper and roll out to 1/4 inch thickness
4. Cut dough into squares with a knife or pizza cutter
5. Bake for about 17 hours, or until crunchy (I leave them in the oven overnight)
6. Let crackers cool completely on baking sheet before serving

Notes Get creative and use your favorite herbs and spices to create different flavors.  Store crackers in a cool, dry place. They will only keep for about 4 days (Trust me, they'll be gone sooner than that) Sources Adapted from Elana's Pantry www.elanaspantry.com

Quinoa stuffed Bell Peppers

Quinoa is actually a plant-based seed with a great nutritional profile that we consider to be a whole grain. It is a gluten-free complex carbohydrate and a great source of manganese, magnesium, B vitamins, and fiber. Not only is it anti-inflammatory, helps balance blood sugar, and supports digestion, but it also contains all of the essential amino acids that other grains don't have. The serving size for quinoa is 1/2 cup cooked.

This vegan dish can be enjoyed as is, over a green salad, or accompanied with 3oz chicken or fish for a non-vegetarian meal. 

 

Ingredients

 

1 cup uncooked quinoa, rinsed

2 cups filtered water or vegetable broth for more flavor

1 Tablespoon coconut oil or vegetable broth for a healthier saute

1 red onion, chopped

½ pound sliced mushrooms

1 cup chopped carrots

7 bell peppers (Tops removed, cored and seeded. Reserve 6 and chop one up to add to the stuffing)

½ cup chopped parsley

1 cup spinach

1 ½ teaspoons ground cinnamon

¾ teaspoon ground cumin

sea salt and pepper to taste

½ cup raw cashews

 

Procedure

 

Cooking Quinoa:

1. Combine quinoa, a pinch of salt, and water or broth in a medium pot and bring to a boil. Reduce heat, cover and simmer until water is absorbed, about 15 minutes. Quinoa grains will appear translucent when cooked. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork.

Making the Stuffing:

1. In a large pan, heat coconut oil or broth over medium-high heat. Add onion and cook, stirring occasionally until transparent, about 8 minutes. Add mushrooms and cook for another 4 minutes. Add carrots and chopped pepper and cook for another 3 minutes or until soft. Add parsley and spinach and let spinach wilt. Stir in cinnamon, cumin, and cooked quinoa and toss gently. Add cashews, salt and pepper to taste and cook for another minute. Remove from heat and let cool until warm.
2. While the stuffing is cooling, preheat oven to 350° F
3. Take 6 remaining bell peppers and fill with the quinoa stuffing by gently packing it down with a spoon. Once filled, put reserved top on each pepper and set them upright in a 9 x 13 inch baking pan. Cover tightly with aluminum foil and bake for about 1 hour or until peppers are tender, check halfway through.

Servings: 6

 

Notes

 

Feel free to add your favorite vegetables to the stuffing and add some crushed red peppers or cayenne pepper if you want it to be a little spicy. I would personally omit the cinnamon if adding cayenne pepper. 

 

Sources

 

The World's Healthiest Foods by George Mateljan

Flavors of Health by Ed Bauman, Ph.D. and Lizette Marx, N.C. 

Whole Foods Market http://www.wholefoodsmarket.com/recipes/1767