Sweet potato
1 lg Onion
1 Leek-white part only, washed well
8 cloves garlic
1/2 head cabbage
Pink Himalayan salt
Freshly ground black pepper
1/2 tsp ground fennel seeds
Olive oil, tossed into veg before cooking
Apple cider vinegar-sprinkle on after cooking
Mix all in a large baking dish & bake @ 375 degrees for about an hour. Sprinkle with apple cider vinegar. Serve
1 small sugar pumpkin per person
Olive oil
1-2 tsp sage (amount varies depending on how many servings, this is based on 2)
1-2 tsp thyme (amount varies depending on how many servings…)
1-5 cups Almond milk (amount depends on number of servings and desired thickness)
1-2 tsp Pink Himalayan Salt or plain sea salt
Freshly ground black pepper-added last
Pure Maple syrup (optional)
Cut top off and scoop seeds out of each pumpkin. Place on a baking sheet lined with foil cut side up & covered with a small square of foil to keep moisture inside. Bake at 350 for about an hour until sides of pumkin feels soft to the touch. Remove from oven and cool enough to handle.
When cooled, scoop out flesh leaving 1/2 inch on the walls as you’ll be using this to serve the soup.
Add remaining ingredients into a large saucepan and heat on low for 20-30 minutes. Set each pumpkin into a wide bowl or plate. Ladle soup into each pumkin. Add 1 tsp. Pure maple syrup and sprinkle with freshly ground black pepper. Serve.
Spaghetti squash is a winter type squash with lots of versatility. You can make a whole meal out of it easily and fairly quickly. Cut it in half lengthwise, brush it with olive oil, sprinkle it with your favorite herbs place it on a baking pan cut side down and bake it at 350° for about an hour. Remove it from the oven, scrape out the ‘spaghetti’ with a large spoon, toss it with additional olive oil and herbs & spices, freshly grated parmesan and enjoy!
I often stir fry a variety of fresh vegetables, and cook up red or brown lentils andserve it atop the squash for a complete and hearty meal.
Cut the spaghetti squash in two pieces and clean it by removing all the seeds. Bake it in an oven at 350 degree for about an hour.
In a stock pot, heat olive oil, add the chopped garlic and onions, fry them till they turn golden. Add the tomato and the other vegetables with parsley and simmer it. Add the baked spaghetti squash and pour the chicken broth in the stock pot with the above ingredients. Heat the mixture on a low flame till the soup is of a thick consistency. Add salt and pepper to taste. If you like your soup a little spicy you can add red chili flakes. Top with a teaspoon of fresh grated parmesan or a dollop of plain Greek yogurt.
Chop the veggies into large chunks, toss in a large bowl with olive oil, pink sea salt, freshly ground black pepper and herbs of your choice. Sprinkling with a little bit of cinnamon adds a sweet, warming flavor as well as health benefits.
Place veggies in baking pan in single layer and bake at 350-400 degrees depending on what you’re coking with it, for about 45 minutes to an hour. About 5 minutes before it’s done, drizzle pure maple syrup onto all veggies and finish baking.
Enjoy! And let us know how yours came
out and what you did to make it special!
Cranberries are a popular berry here in the northeast and cranberry bogs can be seen in various places especially as you get closer to my favorite place ever, Cape Cod. This dish is Fall at its best; it’s slightly sweet-tart and savory. It will also satisfy that sweet craving you might have.
2 small acorn squash, halved and seeded
dash of pink Himalayan sea salt
1/2 cup fresh cranberries, chopped
1 medium apple, peeled and diced small
1 tsp. cinnamon
1 Tbsp. olive oil
1 Tbsp. Agave nectar
Oven: 350
Sprinkle squash halves with sea salt and coat cut edges with olive oil. Place cut side down on baking sheet/dish and bake for 25 minutes. Meanwhile, combine cranberries, apple, cinnamon and Agave nectar in a bowl. Remove squash from oven, turn over and spoon cranberry/apple mixture into each half. Bake 25 minutes longer then broil for a few minutes until squash edges are bubbling and slightly toasted.
Serves 4
This is the perfect fall dip especially if you can use freshly roasted sugar pumpkin!
It’s easy to do, just get the smallest sugar pumkin you can find, cut it in half and clean out the seeds and inside strings, brush cut sides with olive oil, place face down on cooking sheet, roast at 350 for an hour or until soft. Scoop out the flesh. Don’t forget to roast the seeds as well, they’re so good and so healthy!
1 can (15 oz) chickpeas/garbanzo beans, rinsed
and drained.
3/4 cup pumpkin puree
3 Tbs. lemon juice
1 Tbs. olive oil
1 clove garlic, finely chopped-(omit or use less if you prefer)
1/2 tsp. pink sea salt-or less if preferred
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
Place all ingredients except the parsley into a food processor and blend
until smooth, add a teaspoon or two of water if needed to thin slightly. Add chopped parsley and pulse to just mix.
Chill in refrigerator for 2 hours. Use as a dip for veggies, tortilla chips or pita chips.
A few weeks ago my very good friend gave me 5 beaded bracelets and said to use them as “water-beads” (not to be confused with absorbing water beads developed for plants and decorative purposes). You may have learned in the past to put 5-8 elastic bands on your wrist and switch them as you drink to help you keep track. Elastic bands aren’t pretty, they pull your skin and arm hair if you’re a guy, and can sometimes be tight. Water-beads eliminate the cons and add pros. Sure guys can wear them too, just find colors/styles that suit you and string a set for yourself!
My friend has a set as well and each time she drinks 8 ounces of water she transfers a bracelet to the other wrist. These fun beads serve useful purposes, when you see or feel them on your wrist, it reminds you to drink up your H2O and you can keep track of your daily hydration.
What a great idea! Check them out!
(I add 3 sets of beads that I already owned to total 8 bracelets)
1 lg. onion, peeled, cut in half lengthwise and sliced thickly
1 small-medium eggplant, peeled, cut into chunks
1 lg. zucchini
4-6 tomatoes – depending on size
2 lg. bell peppers – red green or yellow cut into 1” wide, long slices
4 cloves garlic – chopped
4 tablespoons olive oil
Salt and Freshly ground black pepper
Parsley & Dill for garnish
4 eggs
Toss all prepared veggies, including garlic, salt and pepper with olive oil in a large bowl and divide into individual casserole dishes or 1 8×10 casserole dish.
Bake at 400° for 30-40 minutes, stirring halfway through. Remove from oven in order to add eggs. Gently crack 1 egg atop each casserole dish or in 4 spots in single casserole. Return to oven and bake for 10-12 minutes longer until while is cooked and yolk is still runny in the middle.
Remove from oven and garnish with parsley and dill and extra salt and pepper to taste. Enjoy!
I had to use up a basket full of tomatoes that I had picked from my garden because I had another basket worth of tomatoes waiting to be picked again.
I’ve been growing several varieties of tomatoes including grape, cherry, roma, multi-color & yellow flesh heirloom.
I was considering making a traditional gazpacho like I did a few weeks ago but decided on a simple five ingredient fresh soup so I made the following raw tomato soup and it was every bit as good as any gazpacho or cooked tomato soup. Of course, I will advise that you only make this when tomatoes are in season!
Raw Tomato Soup
2-5 pounds of tomatoes
1 medium cucumber- half is you have a smaller amount of tomatoes
1 small chili pepper
1/2 sweet onion
Pink Himalayan salt
a few grinds of freshly ground black pepper
Cut larger tomatoes unto chunks and toss them into food processor or blender, add cherry and grape tomatoes as they are. Pulse until smooth with small chunks for texture. Transfer into a large bowl. Add chunks of cucumber, onion and green and/or chili pepper to processor and process until mostly smooth then add to bowl. Season with salt and pepper. Let sit 30 minutes or over night to blend flavors. Test for seasoning and add S & P if needed. Serve in a bowl with a drizzle of extra virgin olive oil or your favorite nut oil.
Every New Dawn 