Author: bgreen

Simply Surprising Organic Squash

Simple Spaghetti Squash Recipe by Mike Lieberman Ingredients: 1 spaghetti squash Olive oil Sea salt Directions: 1. Cut off top and bottom of the squash 2. Rest squash on cutting board one of the cut sides down and cut down the middle 3. Scoop out the seeds (you can save and roast later!) 4. Drizzle olive oil in the squash, rub it in and sprinkle with sea salt. Flip the squash over and repeat on the other side. 5. Place both squash on a baking sheet cut side down, skin side up 6. Bake at 375-400 degrees for about 30-45 minutes 7. Remove from the oven and place on cutting board skin side down when your fork can easily pierce through the skin and squash 8. Use your fork to gently scrape out the squash. It should be stringy like spaghetti 9. Place in a bowl and prepare like you would spaghetti, or with regular pasta http://www.urbanorganicgardener.com/2011/02/simple-spaghetti-squash-recipe/ Butternut Squash Macaroni and Cheese Serves: 4 Prep: 10 min Cook: 35 min Ingredients: 8 ounces organic whole wheat rotini 1/2 cup fat-free milk 1/2 pound butternut squash, peeled and chopped 1 cup cheddar cheese 1/2 teaspoon salt 1/4 teaspoon dry mustard Pepper, to taste 1 tablespoon Parmesan cheese, freshly shredded 1 tablespoon bread crumbs Directions: 1. Prepare rotini according to package directions. 2. In medium saucepan, simmer milk with squash until...

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A Festive Fall Treat: Sweet Potato Brownies

What better way to make use of fall’s favorite foods then to make them in new and delicious ways? Here is a brownie recipe with a healthy twist, and a great way to incorporate those garden fresh sweet potatoes into a snack your whole family will enjoy! Plus, this recipe makes use of honey instead of sugar for sweetness. Pair with a tall glass of cold milk and you have the perfect sweet fall treat. Ingredients: 1 organic sweet potato 3 eggs, whisked 1/4 cup Gold Label Virgin Coconut Oil, melted 1/3 cup raw organic honey 1/2 cup Chocolate Chips 3 tablespoons Coconut Flour 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon vanilla extract 1/4 teaspoon cinnamon pinch of salt Instructions: 1) Bake the sweet potato. Preheat the oven to 425 degrees, and then use a fork to poke holes all around the sweet potato’s skin. Bake in the oven for 25-30 minutes. 2) Make sure the sweet potato is soft and completely cooked. Peel off the skin and mash the insides in a bowl. Turn the oven to 350 degrees. 3) Add the wet ingredients to the mashed sweet potato. (Coconut oil, honey, vanilla, and eggs.) Mix it all together until incorporated. 4) Add dry ingredients. (Coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips). Mix well. 6) Pour into an 8×8 glass...

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Organic Meals for Chilly Fall Nights

As we approach the end of October, the nights are officially cold enough for a bonfire, or even an indoor wood stove fire in some parts, and thoughts of those under ten generally turn to Halloween. When you’re out in the chilly air for a hayride, trick-or-treating, or even a tailgate party, it helps to have a hot dish of tasty food in your hand. Here’s a couple old favorites with an organic twist. Healthy “Frito” Pie Lettuce, chopped Corn chips (Trader Joe’s makes an Organic Corn Chip Dipper or use your favorite organic corn tortilla) Chili: See our Fall Chili Recipe from last week! Vegan cheese Tomatoes, diced Avocado, chopped Red onion, chopped Organic or Vegan sour cream, or try non-fat plain Greek yogurt Hot sauce Organic Hot Chocolate 4-6 cups Organic Milk 4 T Raw Cacao 4 T Sucanat (or another natural sweetener) Directions: Over medium heat, warm up about 4-6 cups of organic milk in a sauce pan until it starts to steam (do not boil). Reduce heat and add in about 4 heaping spoons of raw cacao (or 4 T). Wisk the raw cacao in the milk until it’s dissolved. Add in about 4 tablespoons of sucanat. Stir until it’s dissolved and then pour into your mugs. http://www.thethriftymama.com/organic-hot-chocolate-recipe.html Campfire Apples Apples Cinnamon Sugar Directions: Place apple on stick and roast above fire. Cook it evenly...

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Organic Chili with a Dash of Fall Flavor

The Perfect Fall Chili There’s nothing better on a cool fall evening then a warm bowl filled with comforting chili. The only thing that could make it better? Some special “fall” ingredients to enhance the flavor and texture. Serves 6 Prep time 15 minutes Cook time 3 hours, 15 minutes By author Karen S Burns-Booth Ingredients: beef (such as braising, stewing or shin) 1 tbsp vegetable oil 2 medium onions (peeled and diced) 3 cloves garlic (peeled and minced) 1/2 small pumpkin (peeled and diced into small cubes) 1/2 fresh red chilli (de-seeded and finely diced) 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1 tsp dried oregano 1 tsp chili powder 2 tbsp tomato puree 2 tbsp tomato ketchup chopped tomatoes red kidney beans (drained) 2  bars of  organic dark chocolate, broken into small pieces (or chocolate of your choice minimum 60% cocoa solids) salt and pepper to taste a little water Directions: 1. Preheat the oven to 300F. 2. Heat the oil in a casserole dish or Dutch oven. Then fry the onion, garlic, chopped pumpkin and fresh chili for 5 minutes. 3. Add the cumin, coriander, cinnamon, oregano and dried chilies and stir. 4. Add the diced beef to the onion mixture and pumpkin mixture, and mix gently before stirring in the tomato purée, ketchup, drained kidney beans and tomatoes. 5. Stir...

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A Fall Festival of Organic Flavor

Sweet Potato Rolls TOTAL TIME: Prep: 15 min. + rising Bake: 10 min./batch Ingredients: 1/2 cup water (70° to 80°) 1 egg 3 tablespoons butter, softened 3/4 cup mashed organic sweet potatoes (without added milk and butter) 4 to 4-1/2 cups All-Purpose Flour 3 tablespoons sugar 1-1/2 teaspoons salt 2 packages (1/4 ounce each) active dry yeast Directions: In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen. Do not use a bread machine’s time-delay feature for this recipe. http://www.tasteofhome.com/Recipes/Sweet-Potato-Rolls Maple Pecan Bars Prep: 30 min. Bake: 20 min. + cooling Ingredients: 3 cups all-purpose flour 3/4 cup confectioners’ sugar 1-1/2 cups cold butter TOPPING: 1-1/2 cups packed brown sugar 1 cup butter, cubed 1/2 cup real maple syrup 2 teaspoons Ground Cinnamon 1/4 teaspoon salt 4 cups coarsely chopped pecans 2 tablespoons plus 1 teaspoon heavy whipping cream 3/4 teaspoon vanilla extract Directions: In a large bowl, combine flour and...

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