DILL CHICKEN SALAD with celery, apples, and sunflower seeds

Spring is in the air. And the ground. The snow is melting, the sun is shining, and thunderstorms grace the skies. It's a glorious time - my favorite in fact. Lately I've been craving chicken salad. Light yet substantial. Versatile and at the ready for park time, bike rides, and all the outdoor fun that comes with this season. Enjoy!

[THE RECIPE]

1 - 1.25 lbs chicken breast (I love Creswick Farms chicken), cut into large chunks or strips (2 15-oz cans of garbanzo beans to make vegan)
2 tablespoons of ghee or butter (avocado or algae oil for vegan)
sea salt and freshly ground pepper

1 cup celery, chopped into small chunks
2 small or 1 large sweet apple, chopped into small chunks
1/2 heaping cup of raw sunflower seeds
1 tablespoon of dried dill or 1/4 cup fresh dill leaves
1/2 cup vegenaise or mayonaise (I love Soy-Free Vegenaise or Chose Foods Avocado Oil Mayo)
Freshly ground pepper, to taste

In a large cast iron or stainless steel skillet, melt ghee or butter (or oil). Gently spread chicken (or garbanzo beans) out in pan and sprinkle with salt and pepper. Cook over medium heat for about 5 - 7 minutes. If using garbanzo beans in lieu of chicken, shake the pan over the burner from time to time to stir. When the pan side of the chicken begins to brown, flip and cook another 5-7 minutes until browned. Cut into a slice of chicken to make sure it is cooked all the way through. Turn off heat and let cool for 10 minutes.

While chicken cools, combine celery, apples, sunflower seeds, pepper, and dill in a large glass or stainless steel bowl. Mix well.

Chop the chicken into really small pieces (lightly crush garbanzo beans if using). Add the chicken and vegenaise/mayo and stir until all of the mixture is coated evenly. Serve immediately or store in refrigerator for up to a week.

PEPPERMINT PATTIES with coconut butter filling

For my birthday this past year I found a little green bowl of seed butter-stuffed chocolates in my refrigerator placed there by someone who knows my affinity for both chocolate and homemade gifts. When I asked for the recipe, it was provided in about three sentences. Three sentences, two ingredients! You can fancy it up by drizzling extra chocolate on top, play with the filling, or make as is. I've brought this as dessert and without fail, the crowd is pleased. This recipe is truly the creativity of my friend Kim with me making only a few adjustments to the filling. Have no fear, I'll thank her profusely on your behalf.

[THE RECIPE]

1 bag Enjoy Life semi-sweet chocolate chips
1 bag Enjoy Life dark chocolate chips
1 cup coconut butter
1 cup shredded unsweetened coconut [optional]
1/2 - 1 cup maple syrup [to taste, begin with 1/2 cup and add as needed to get a nice, sweet filling]
2 - 3 teaspoons food grade peppermint oil/flavor [more or less to taste]

2 silicone molds
1 food brush

Place chocolate in medium sauce pan and melt over low heat, stirring occasionally.

While chocolate is melting, place coconut butter and maple syrup in a small sauce pan and soften over medium-low heat until smooth and well combined, stirring frequently. Add shredded coconut if using and peppermint oil and mix well. Taste and add additional maple syrup and peppermint oil as needed. Set aside.

Once the chocolate is melted remove from heat. Using the food brush, brush the silicone molds with a relatively thick layer of chocolate [1/8" or so]. Place mold in freezer for about 5 - 7 minutes to harden chocolate.

When hard, remove from freezer. Add a dollop of the coconut butter mixture to each indent [see picture above]. Top with melted chocolate so that the indent is filled to the top [see above photo].

Place mold back in freezer for 20 minutes or so to harden. Remove from freezer and test one. If chocolate cracks freeze for a bit longer. Once solid, remove all chocolates from mold and serve or store in refrigerator.

Product links above are through Vitacost and Thrive Market. Click here for $5 off your first order or here for 15% off your first order.

MASOOR DAL with onions and garlic

Today I found myself thinking, “If only we didn’t have to eat. I could get so much more done.”

Uh oh.

We were just back from a 10-day trip and woke up late [vacation-lag], finding ourselves rushing somewhat frantically throughout the morning, just trying to make it out the door with hair combed and shoes on. Food was the last thing I needed to be bothered with.

I've learned, with a lot of practice, to watch these kind of thoughts with curiosity. It came from somewhere within me and is probably less about what I actually think and more of a red flag gently warning me something is off. 

I watched and waited.

Pretty quickly I stumbled upon this: I was feeling rushed and out of control, unprepared and unsettled. My body and soul were at work, signalling my mind for a time of slow. Interestingly body/soul chose food as the medium, something I deeply care about. The point was so blatant, so obvious I had to listen. Give up food? Yeah. Right.

I wonder if the act of eating – the process of growing, storing, and preparing food is actually meant to slow us down. The act of creating anything really - food, music, tangible art, literature, children - all of it begs us to slow our steps. It tries to connect us to a more sustainable, livable pace. 

In the same way the seasons can act as a guide if we allow them. Right now the high summer energy is transitioning to the more hibernation-like energy of winter, a time to re-coup from summer. I think our daily meals can show us a similar pattern. Chew or gulp anything really quickly, especially while traveling in a moving vehicle or in a state of anxiety, and you’ll soon find yourself suffering bloat, heart burn, indigestion, constipation, and abdominal pain. Chew slowly and intentionally a meal prepared with care and you’ll find yourself nourished and connected in a deep way. Not a new theory, however I need to be reminded of most things 70 times 7 to finally grasp the importance. 

Hmmmm. 

After a school pick-up, I settled my youngest in for a nap and took my oldest upstairs. We turned on music, shared kombucha, and painted together. We left everything urgent and delved into the truly important - finding meaning, purpose, beauty, and excitement in the now. We slowed down and created something. I listened to the soul within me and entered into an extremely holy moment. My world slowed down to one breath at a time, one brush stroke at at time, the sweet smiles and sacred glances from my child. 

My shoes were off. I was on holy ground.

The more I listen to the whisper within me, the more I find power and transcendence within the slow, the quiet, the creativity in the daily. 

After four hours had flown by and we set our paintbrushes down, I headed to the kitchen to cook dal. Simple ingredients, slowly cooked. Nourishing, warm, holy. 

May you begin to be curious about the thoughts that pop up throughout the day. May you enter into conversation with them as if old friends are stopping by, ones who know you quite well. May you create time to create simply for the sake of creating and, in the process, may you happen upon holy. 

[THE RECIPE]
Serves 6 - 8
Adapted from Rodale's Organic Gardening Masoor Dal

4-5 T. extra virgin, unprocessed coconut oil
1 large onion, finely chopped
4 - 5 garlic cloves, minced
1 1/2 T. whole cumin seeds, dried
2 tsp. ground turmeric or 2 T. fresh turmeric, minced

2 - 3 tsp. sea salt

2 tsp. ground coriander

1 tsp. sweet paprika [and/or 1/4 - 1/2 tsp. cayenne for spice]

2 c. split red lentils [or masoor dal]

6-7 c. water
1 can regular, full-fat coconut milk [optional]
fresh cilantro, minced
cooked basmati rice

Begin by placing the lentils in a mine mesh strainer. Place under running water. Rinse the lentils until the water coming from the strainer runs clear [or really close to clear]. Set aside.

In a large stainless steel pot, melt coconut oil over medium-low heat. Add minced onions to the oil and stir to coat the onions with the oil. Cook until onions are translucent and beginning to soften [adjust heat as necessary to prevent browning]. Add cumin seeds and garlic. Saute 1 - 3 minutes or until cumin is slightly toasted and fragrant. Add turmeric, salt, coriander, and paprika. Stir to thoroughly combine. Stir in lentils and water.

Increase heat to medium-high and bring to a simmer. Reduce heat as necessary to retain small simmer. Cook uncovered until the lentils are very soft and consistency is a little thicker than a creamy soup, stirring occasionally [approximately 30 - 45 minutes]. If it becomes to thick, add water in 1/2 cup increments. Once the lentils are fully cooked, add coconut milk if you are using [milk is completely option - with or without is delicious].

Serve over a bed of basmati rice and garnish with fresh cilantro.

PUMPKIN PUDDING

Today I'm simply going to connect you to one of our favorite treats these days. I have a pile of stored winter squashes to work through and it's hard to think of a better way to use them up [well besides hash browns, chili, and soup of course]!

[THE RECIPE]

Against All Grain Pumpkin Pudding [Dairy-Free, Egg-Free]

Note: The recipe calls for pumpkin puree however I've had great success with a variety of winter squash so simply use what you have on hand or can find at your local [winter] market. I also up the quantity of squash / pumpkin puree to 2 - 3 cups, adding an additional 1 - 2 teaspoons of gelatin to compensate. You can opt to sweeten with applesauce in lieu of maple syrup for a sweetener-free option. Make it as the recipe dictates once and then adjust as you wish!

TWO TRUFFLES: PEPPERMINT & PUMPKIN

When I was a kid living at home not needing to worry myself with cooking, I baked. I loved making an assortment of desserts, cookies, muffins, you name it. Eventually I moved away, got a job, a ring, a couple babies, and picked up a few food allergies. My bet is you know where this is going. I hardly bake anymore and definitely not many desserts or cookies. I focus most of my energies on cooking decent meals and wholesome snacks for my family, picking up [and re-picking up] toys, keeping the house in at least less than disastrous condition, enjoying a few hobbies, and helping others find ways to embrace a healthy lifestyle. This leaves little time for much else.

And yet, here we are, the season of parties and celebration and an endless amount of treats. I'm not complaining, it just presents a bit of a pickle for a girl who doesn't do much in the "dessert" area.

Enter these truffles. Easy. Quick. Minimal effort. Allergy-free. Super delicious. And a bit more virtuous.

These truffles have become my go-to dessert whenever the occasion presents itself and just never get old. The original recipe for Pumpkin Truffles comes from Daily Bites and I've adapted that recipe for the peppermint truffles listed below.

Enjoy friends and may you be so blessed this holiday season.

[RECIPE]
Makes about 10 medium or 15 small truffles

3/4 c. coconut butter
3 - 4 T. pure maple syrup [+ 1/4 c. pure maple syrup is making coating rather than using sweetened chocolate chips]
1 vanilla bean, scraped*
2 tsp. peppermint oil, divided
pinch sea salt
4 ounces of either allergen-free chocolate or unsweetened chocolate or carob, chopped
2 T. coconut oil
if using unsweetened chocolate or carob, you will need:
1/4 c. pure maple syrup

Combine coconut butter and 3 - 4 T. maple syrup in a small pot over very low heat. Stir until melted [the mixture will start out creamy and a bit liquid looking and as it melts get more pasty]. Remove from heat, pour mixture into a small glass mixing bowl, and stir in scraped vanilla bean [the pod contents not the pod*] and 1 teaspoon of the peppermint oil.

Place bowl with truffle "dough" into the freezer and let set for 10 - 20 minutes or until the mixture is a bit firmer and can be easily rolled into balls.

Form the cold mixture into small balls [should make 10 medium or 15 small balls] and place on a wax paper lined plate or baking pan. Return to freezer for an additional 10 minutes.

While the nugget part of the truffles is freezing, make the chocolate or carob coating. Over very low heat, heat chocolate or carob chips or pieces, coconut oil, and maple syrup [if using unsweetened chocolate or carob] in a small pot. Whisk constantly until just melted and remove from heat. Add 1 teaspoon of peppermint oil, stirring to combine.

Take truffle "nugget" out of the freezer and dip each ball into the chocolate to coat completely. Place them back onto the baking sheet and, once all the the truffle balls are covered in chocolate or carob, return to the freezer to solidify coating. Once firm, remove truffles from freezer and, using a spoon, carefully drizzle additional coating over the truffles. Return to freezer. You can freeze any leftover coating for the next batch or toss with a large handful of almonds to make peppermint chocolate-covered almonds or you can use almond pieces to make peppermint almond bark.

Once the coating has solidified, place truffles in an airtight container and store in the refrigerator or freezer until you are ready to serve.

You can also make coconut truffles by adding shredded coconut [enough to make a firm dough] and using coconut extract in place of peppermint.

*If you're wondering what to do with the pods [because, well vanilla beans are expensive so who wants to waste!], place scraped beans in a small airtight jar and cover with rum. Place in a dark cupboard and let stand a few weeks. Voila! Pure vanilla extract!

PUMPKIN EVERYTHING

Confession.

This post makes me want to cry it gets me so excited.

Seriously.

Fat tears of joy.

There are many things I love but few rival my affection for pumpkin. I'm not sure how to explain it except to say, try a few of the recipes listed here and you too may get the love.

Thus, as a shout-out to my favorite orange [sometimes green, and white, and blue, and yellow] beauty, here is a conglomeration of my best-of-show pumpkin and friends, well, everything!

Enjoy!

[BREAKFAST / BAKED]

Spiced Pumpkin Waffles with Maple-Ginger Syrup
Pumpkin [Rice] Bran Muffins
Pumpkin Porridge

[DRINKS]

Spiced Pumpkin Latte
Pumpkin-Goji Smoothie
Creme De Pumpkin Shake

[SNACKS / APPETIZERS / SIDES]

Roasted Pumpkin Seeds: 3 Ways
Roasted Delicata Squash
Cheesy Pumpkin Dip

[MAIN COURSES]

Butternut Squash Soup
Pumpkin Risotto
Spaghetti [Squash] and [No Meat] Balls

[DESSERT]

Pumpkin Ice Cream
Buttercup Custard
Upside-Down Pumpkin Pie
Pumpkin-Apple Crisp

SPICED PEAR SAUCE

When I think of September my first inclination is to let my thoughts go immediately to, what else, apples! Apple cider, apple sauce, apple crisp, apple pie, apple picking, apples, apples, apples!

This year however, we have pears.

I'm sure our trees are making up for last year's poor performance because this season they're loaded. The thing about gardening is we never really know what we'll get. We put in the work and hours and anxiety and care but, at the end of each day, nature must take over and we walk away with a feeling of well, it is what it is. Last year's fruit crop [or not-so-fruit crop] is fine evidence of this. If you suffered through no apples, pears, or peaches [at least organically grown, local ones] you know what I mean.

Which leads me to a confession.

I'm quite the glutton. In fact, I may just turn into a peach or pear or watermelon or maybe all three.

If you've fasted from anything before you may be able to relate. Or if you try to stick to local foods and follow seasonal eating patterns you definitely get it. Our mantra around here is: eat it while it's good and fresh and juicy and bright and delicious and eat a lot. Oh, and freeze or can everything else.

And so we're doing just that. We're eating and snacking and canning and freezing.

Which leads me to a recipe. A really, really simple recipe.

Spiced pear sauce.

A few weeks ago we picked our first pears and then a small cool snap got me thinking - apples make wonderful sauces, what about pears?

You may want to sit down for this.

Pear sauce is even better.

May you fully embrace the last days of summer - eat outside, swim, climb trees, walk in the park, swing. May you can or freeze some food [and be really proud when you do]. May you bite into a crunchy apple and juicy pear and be reminded to fully live in the present knowing what is this year may not come around next season. And may you make lots and lots of sauce.


[THE RECIPE]

Quick disclaimer: this is about as loose as recipes get. I've provided basic recipe guidelines but everything will be adjusted to your own taste preferences.

Fresh picked, organic pears
Fresh or ground dried ginger
Ground cardamom
Water
 Food mill, blender, or food processor

Prepare pears by washing [really important if you aren't using organic pears]. Halve and then quarter the pears and remove core or simply cut around the core. Place pears quarters in a large stainless steel pot and add water to within one inch of the bottom [a few cups should do the trick]. If you are using fresh ginger, peel and cut the ginger into 1/4" chunks [a couple chunks work well]. Place in the pot with the pears. Cover the pot and bring water to boil. Once the water boils, turn the heat down just a bit to a hard simmer. Cook the pears until they are really soft [anywhere from 30 - 60 minutes].

If you are using a food mill or have a glass blender you can proceed right away. If you have a plastic blender or food processor you'll want to allow the pears to cool to warm before you blend.


Place the pears in a food mill, blender, or food processor and mill to your desired consistency. Once all of the pears have been ground into sauce, add powdered ginger [if you are not using fresh add anywhere from 1/4 tsp - 1 tsp depending on the taste you desire] and a small pinch of cardamom. Start really small with the spices and add more as you go. Cinnamon is also a really nice addition but again, start small.



You can either can [follow your canner's instructions], freeze [allow to cool before placing in freezer], or eat your sauce.

"SNEAKY CAKES" [AKA ALLERGEN-FREE, VEGAN PANCAKES]

I hesitate to publish this recipe for one simple reason - my husband loves it. I consider it a big win when the hubs actually prefers my homemade to the box and I just hate to reveal to him my secrets. You know, the whole mind over matter thing.

So, dear spouse of mine, if you are reading this I respectfully ask that you close out of this window and walk away. It's better for us both if you just don't know.

As for the rest of you, my hope is that this recipe changes your life in the best possible way. It is about as "whatever is in the house, make it your own, anything goes" as it comes. My guess is ninety percent of you have some combination of these ingredients in the house at all times. This is why I've dubbed it my "that kind of day" go-to meal. I'm able to hide a veggie or two [or four] into it, throw some fruit on the side [breaking all food combination rules but it's just been that kind of day I really am having a hard time caring - you know what I mean, you've been there] and, bam!, a nutritious meal. 

So, give yourself a break if it's been a long day. Turn on some music, squeeze some fresh juice, whip up a smoothie, snag some kombucha, or a glass of your favorite wine and enjoy a minute or two to just be. Take a deep breath, smile [no seriously, smile - it really works!], and know that in a few minutes you'll be sinking your teeth into an awesome bite of pancake goodness. 

[THE RECIPE]

Special Note: I've noted quite a few different variations. Grab whatever is in your cupboards, pantry and refrigerator and make it your own! I typically double this recipe - breakfast for tomorrow? Check. 

Dry Ingredients:

1/2 c. millet, quinoa, rice, lentil, or bean flour [or any combination of these]

3/4 c. buckwheat, sorghum, or oat flour [or any combination of these]

4 T. ground flax or chia seeds [I like 2 T. of each]

2 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1/4 - 1/2 tsp. any other spice [nutmeg, cardamom, ginger, fennel, all spice, orange or lemon zest, etc.]

1/2 tsp. sea salt

Wet Ingredients:

1 T. honey, maple syrup, or date paste

3/4 c. fruit or vegetable puree [any fruit sauce; any fruit or vegetable or combination of both blended: apples, bananas, pears, plums, berries, zucchini, carrots, beets, sweet potatoes, etc.]

1 1/2 c. water + 1/4 c. flaxseeds [or any nut or seed milk - if you choose a different milk than flax, add a few extra tablespoons of flax or chia seeds to the mix]

2 T. lemon juice or apple cider vinegar

2 T. molasses [optional]

Add-In Ingredients:

large handful of chopped fruit, berries, nuts or seeds [optional

Combine all of the dry ingredients in a mixing bowl and set aside.

Place all wet ingredients in a blender on high until mixture is smooth and well blended. Slowly pour the wet mixture into the dry, mixing constantly. When everything has been fully incorporated, gently fold into the batter any add-in ingredients. 

Let sit for a few minutes.

While batter sits, preheat oven to 200 degrees [F] and grab a glass baking dish. If you are using an electric skillet [one of the few times I do], heat the skillet to 315 - 325 degrees [you'll adjust the temperature as you go]. 

Pour 1/3 c. of the batter onto the warmed skillet. Batter should form a nice round but if not, gently spread it out with the back of a spoon or the measuring cup. Repeat 3 or 4 times, depending on the size of the pan. 

Cover skillet and cook for about 5 minutes or until the face of the pancakes begin to look cooked. Remove skillet cover and flip the pancakes. Return cover and cook for an addition 3 - 5 minutes or until both sides of the pancakes are browned. 

Place cooked pancakes in glass baking dish and warm in preheated oven. Repeat with remaining batter. 

Once all of the pancakes are cooked and have had a few minutes in the oven, remove and serve immediately with ghee, real maple syrup [local if possible], and any toppings on choice.

Enjoy!

GARDEN POTATO SALAD

Dinner time tends to be a bit hectic in my family. It typically begins with my husband walking through the door, welcomed by "aaaahhhhhhh!!!!!" [and other excited baby babble] and "Hey Dad! Look at this!" from the two-year old as I am working [sometimes frantically] my way through dinner prep. After a quick change from work to relax clothes we gather around the table, my daughter says a prayer [possibly the best part of my day, especially now that she improvs], and within minutes hear "all done, I'm ready to play". We attempt some quick conversation hoping to catch up on the day, finish the meal, and before I know it what should be a sacred time of family bonding has been overcome by trying to get food in our bellies before the next demand. Just like that we're on to play time, clean up, bed-prep, bedtime, post-kid work, and off to bed ourselves.

And then, the other day, everything changed.

Rather than business as usual, we grabbed our picnic trays, carried our meals down to the patio overlooking the pond, and gathered under the umbrella in the late afternoon sun. When my daughter declared done, we set her down to roam the flowers, look at bugs, and ponder a variety of things that caught her eye. We sank into our chairs, ate slow, talked and listened, and lingered at the table laughing at our daughter's antics and our own ridiculous jokes. We talked about our day, reflected on things we had learned, and for moments simply sat in the silence taking in the sounds of a little girl's laughter, a baby's coos, the songs of birds, and a bullfrog calling out here and there.

It was beautiful.

So the next evening we did it again.

And it too was beautiful.

What I realized was, once we removed the distractions that the walls of our home contain, we were set free to just be. To enjoy the company of those around us without seeing the dishes, the clean up, the toys, the phone, and all of the other things that easily pull us away from the table and time as a family. Nature has a way of coaxing us to sit and stay. To slow down and take in the blessing and beauty that surrounds us everyday.

Being outdoors pulls typical tasks from mundane to magical. Exactly what was intended, I think.

And so, tonight, we will do it again.

We'll grab our picnic trays, hoist the baby on our hip, and trek down the stairs to the patio to sit and eat and talk and laugh and watch and listen.

And I imagine it will be beautiful.

May you find a way to pull your family or your friends or yourself outside for a meal. May you put aside the work and the hassles and the time and simply be.

And may you be so blessed by the beauty you find when you do.

[THE RECIPE]

Special Note: Although cucumbers are not in season quite yet, many farmers have greenhouse cucumbers that they bring to the Farmer's Market beginning in late spring. Hunt down your nearest market and you might just be pleasantly surprised what you will find! Take liberties with this recipe and adjust the salad throughout the season, using summer squashes and cherry tomatoes in summer, root veggies in winter, and loads of spring greens in the spring. To make it a fruit salad, sub the veggies for fruit, parlsey and chives for mint, mustard for honey or maple syrup, olive oil for walnut oil, and add just a touch of salt.

For the dressing:

1/2 c. cashews, soaked* or sunflower seeds
pure water to cover cashews
2 T. raw apple cider vinegar
1 - 2 tsp. Dijon mustard
1/8 c. extra virgin olive oil
sea salt to taste

Place soaked cashews* in a high speed blender and pour in water, enough to just cover the cashews. Add remaining ingredients and blend on high until very smooth. The consistency should be just in between runny and thick. Add a little more water if it is too thick or more oil if it is too thin. Refrigerate until ready for use.

*To soak cashews either place nuts in a glass jar, cover with double the water, and refrigerate overnight or place nuts in a glass jar, cover with double the boiling water, and soak for 10 - 15 minutes.

For the salad:

4 - 6 large potatoes, peeled and cubed
1 bunch of radishes [about 6], rinsed and finely chopped
1/2 - 1 cucumber, rinsed and cut into small pieces
1 large carrot, peeled and finely chopped
handful of green beans [if frozen, steam until just warm], cut into 1/2-inch pieces
fresh parsley, finely minced
fresh chives, finely minced
pinch or two of smoked paprika [regular paprika is fine here as well]
sea salt to taste

Place prepared potatoes in a steam basket and steam until just barely soft. Remove from heat. Add carrots to the top of the potatoes and cover to stand over residual steam [no heat necessary] for about 5 minutes. Once the carrots are just a touch soft [but still crunchy], place in a large bowl and set in refrigerator to cool [or freezer to speed up the process].

Once the potatoes and carrots are no longer hot [can still be a little warm], mix in remaining ingredients. Pour sauce over veggie mix and toss until salad is thoroughly covered.

Return to refrigerator to set for 15 - 20 minutes, allowing the flavors to meld together.

This is wonderful served with a side of sauteed asparagus.

BUTTERNUT SQUASH HASHBROWNS

Warning: this post may change your life.

If you've been journeying with me for any amount of time now, you have probably picked up on my minor infatuation [borderline obsession?] with winter squash. Obvious, I know. It may seem silly but if you live anywhere north of the Mason-Dixon line and try to eat as local as possible, you know what I know - winter months can be tough. Enter winter squash.

Not only are the varieties endless, but what really gets me is: they're delicious, can be prepared a zillion different ways, are packed with nutrients [can you say beta carotene, Vitamins A and C, potassium, magnesium, carotenoids, and good complex carbs], can be stored for months, are super easy to freeze, one can make a meal for a family, and are so plentiful come fall they are cheap, cheap, cheap. Need I say more?

I realize not everyone shares my enthusiasm for this particular breed of veggie. I actually have a few mishapen, multi-colored orb-aphobes in my life [the horror, I know!]. Yes we're still friends and yes I'm still married to him. Fortunately for them, I've made it a personal goal to get these certain people to love at least one dish [and not one that I've deviously placed squash in].

Insert hashbrowns. I would bet at least 99% of the people I know have an affinity for shredded, fried potatoes. I mean, what's not to love? Potatoes, oil, salt, and pepper - simple and delicious. The problem is, the variety of potatoes available to the average consumer have significantly decreased over the years. Like from thousands to less than a dozen varieties [think grocery store - redskin, Idaho, and yukon]. Yikes. What was once a very nutritious and diverse food has been dumbed down to starch, simple carbs, sugars, and a whole lot of genetic modification. A bit less than the best [sarcasm intended]. Don't get me wrong, I love potatoes as much as the next person and try my hardest to find and plant a host of organic, heirloom varieties [check out heirloom seed catalogs like Seed Savers and Annie's Heirloom Seeds among many others] and support farmers who do the same. But variety and change rarely hurts a person, especially in the way of food.

In a spurt of creative brilliance [ie. complete lack of the necessary items in the house] I decided to julienne* some squash instead. The result? I may never go back to the potato version. Yes, I'm serious.

So, here's to you squash-avoiding, orange orb-wary, crookneck cautious husband [or friend] of mine. May this change your mind!

[THE RECIPE]

1 winter squash of choice [I used butternut here but any will do]
extra virgin olive oil
Celtic sea salt
freshly ground pepper
any other seasoning of choice

Cut off stem and butt end of the squash. Using a vegetable peeler, carefully remove skin of squash [it's super easy]. Cut squash in half, length-wise. Scoop out seeds and innards, saving seeds for sauce. Begin to julienne squash, working away from the hand you are using to hold the squash [I'm not into kitchen casualties - safety first people!]. If you are doing a single serving, simply julienne a quarter to half of the whole squash. The entire squash should feed about four to five people depending on serving size.

Pour enough oil in cast iron skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Carefully dump in shredded squash, spreading evenly. Toss a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Flip/stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper, and pumpkin seed dressing to taste and enjoy!

I love serving this over a bed of black rice or adjacent to a spinach and baby greens salad. A local farm with a greenhouse may have baby greens and spinach this time of year and many with hoop houses are beginning to plant. It's worth scouting out the fresh, local stuff!

[FOR THE DRESSING]

seeds from one winter squash
extra virgin olive oil
white wine vinegar
salt
freshly ground pepper

Rinse seeds in a fine mesh strainer. Spread on baking sheet, sprinkle with a little salt and pepper, and either lightly toast in a toaster oven or bake at 400 degrees in oven until dry and crisp [check often so they don't burn].

Place toasted seeds in food processor with enough oil to cover and a splash of vinegar. Blend until smooth. Taste and season with salt and pepper if needed.

*A side note about julienne. This particular kitchen tool may be the most useful gift I've ever received [thanks Mom!] and it cost 25 cents. Okay, mine came from a garage sale but this little baby is used almost as much as my VitaMix which means I use it a lot. I highly recommend you go out immediately and find yourself one. I'm sure some uninformed, sorry someone donated one to a local thrift store, has for purchase at a garage sale, on Craig's List or Amazon. You may be able to find one through Freecycle or facebook.

MILLET CRUNCH CEREAL

Before I go on with the post, I want to say to the families affected by the Connecticut tragedy - I am so sorry. My heart is breaking for you, my tears are shed for you, my prayers are prayed for you.

On that note, this will be short.

This recipe is one I make on a regular basis. Which really means I make it a lot. It has become my go-to cereal when I need the crunch without the effort or lengthy ingredient list most granola demands. It's crazy easy and really difficult to mess up. In this season of busy, may this bring a bit of simplicity to your day.

[THE RECIPE]
Adapted from The Vegetarian Mother's Cookbook

2 1/4 c. gluten-free oats
1/2 c. millet, uncooked
1/4 c. amaranth
1/3 c. honey [or maple syrup]
1/4 c. tahini
1 T. molasses
2 T. water


splash of orange, almond, vanilla, or coconut extracts [optional]

1/2 c. unsweetened coconut flakes
1/3 c. raw pumpkin seeds
1/3 c. raw sunflower seeds
1 T. flaxseeds
1 T. sesame seeds

Preheat oven to 250 degrees. Spread out oats, millet, and amaranth on a rimmed baking sheet. Roast at 250 degrees for one hour.

Meanwhile, warm honey, tahini, molasses and water, stirring frequently, in a small saucepan over low heat until combined. Remove from heat and add flavoring if desired.

Toss roasted oat mixture with coconut flakes, pumpkin, sunflower, flax, and sesame seeds. Pour in honey mixture and stir well.

Spread out on rimmed baking sheet [I like lining with parchment paper] and bake at 250 degrees for 30 minutes. You may need to use two baking sheets so that the mixture doesn't get too thick.

Remove from oven and cool completely. Store in an airtight container for 3 - 4 days at room temperature, 1 - 2 weeks in the refrigerator, or a few months in the freezer.

Serve with your choice of nut or seed milk and top with berries or other fruit.