Tag: fall

Parsnip Potato & Thyme Gratin

Growth by the season

‘Healthy’ has different meanings to different people. In my world, balance is the foundation of healthy. I wouldn’t survive by counting calories and always skipping out on dessert. Food is my simple pleasure and I think casual indulgence paired with laid back, but consistent physical exercise, is the key to a happy me.

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Butternut Squash Risotto

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I’ll admit it, I have a problem. I’m squash-obsessed. Whether by magic or by nature it seems my family is too. Remember? Even my sweet dog, Chet goes crazy for roasted squash snacks. Last year, my boyfriend’s mother Susan, who is well aware and supportive of my addiction, brought a recipe over for Butternut Squash Risotto. Imagine my delight when she combined the creamy rich risotto with the delectable roasted squash and served it for dinner.

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Gallagher’s Farm Market: Traverse City, MI

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This time of year I have a hard time saying “NO” to pumpkin-anything. It starts with the first gust of a clean, brisk fall wind where I fall prey to the first pumpkin spice latte of the season. I’m not a big fan of sweet flavors in my coffee. I like it bold, black and in a ceramic mug. But again, with pumpkin, its a different story and I can’t say no.

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Red Lentil and Sweet Potato Stew

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Soups and Stews are my comfort food. They warm up both body and soul when the weather outside is dreary and they fill the house with incredible wafting aromas while they simmer on the stove.  This stew was a must-try recipe I picked up from Sarah at My New Roots. Sarah is a holistic nutritionist and chef-extraordinaire that I absolutely admire and whom I receive inspiration from regularly. If you haven’t checked out her blog and your a lover of fresh seasonal whole food recipes, its about time you received an introduction.

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Sarah was recently asked by Whole Living to develop a menu for healthy living in the new year. The Menu is built as a detox, to start the new year off fresh, and this stew is featured among the first week of recipes. Though I haven’t jumped on any strict detox train, I certainly expect to be enjoying quite a few of these recipes on their own in the coming weeks.

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The color in this dish is incredible and I’m a firm believer in eating with my eyes. Not only does it taste delicious and bring you warmth physically, but the colors themselves instil a sense of warming comfort as well.

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ingredients:

  • 2 Tbsp coconut or extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp curry powder
  • 1 diced large onion
  • Coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 Tbsp minced fresh ginger
  • 2 peeled and diced sweet potatoes
  • 1 diced (stemmed, seeded) red bell pepper
  • 1 1/2 cups rinsed red lentils
  • 6 cups cleansing broth (substitute vegetable broth if need be)
  • Chopped fresh cilantro

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directions:

  1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
  2. Add lentils and Cleansing Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

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This stew will be a new staple in my recipe box and I am so excited to have found it. The savory spices paired with sweet potato and red pepper are an instant well-balanced, delicious meal. And what’s even better about soups is you’ll often have leftovers for lunch!

Do you have a favorite soup or stew this season? …Tell me ALL the details…

Fill your day with color and warmth

love,

tricia

Growth by the Season

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