Beets make a surprisingly delicious red sauce that pairs beautifully with spaghetti squash.  Photo by Simon Huntley (CC BY 2.0) Spaghetti squash is a winter squash that has long, tender, noodle-like flesh that makes a fun alternative to pasta. Winter squash are prized for their abundant B-vitamins, including B1, B3, B6, pantothenic acid and folate. Their carotenoid content provides antioxidant benefits. Winter squash contains moderate amounts of Omega 3 fats in the form of alpha-linolenic acid, which plays a role in supporting cognitive function.
Prep 1 spaghetti squash 1 tablespoon coconut oil 1 medium shallot 4 cloves garlic 2 medium beets ½ cup cauliflower 2 carrots ½ cup fresh basil Preheat oven to 350°. Cut spaghetti squash lengthwise, scoop out seeds and spread coconut oil over cut sides. Place squash cut sides down in a baking dish and bake 45 minutes or until tender. Peel and chop shallot, garlic, beets and cauliflower. Chop carrots and basil. Sauce 1 tablespoon coconut oil 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 1½ cup vegetable broth ½ cup coconut milk 1 teaspoon Himalayan salt Heat coconut oil in a large, heavy pot over medium heat. Add shallot and garlic and cook until shallot is translucent, stirring frequently. Add beets, carrots, thyme, and rosemary, and cook for a few more minutes. Add ½ cup broth, coconut milk and salt; bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Remove from heat; use an immersion blender or carefully transfer to a countertop blender and puree along with 1 cup broth. Return to pot, add basil and warm for a few more minutes. Serve When squash is done, scoop out flesh and fluff with a fork. Divide among plates and drizzle with sauce. Preparation: 1 hour Serves: 4
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Is the morning egg routine a little boring?
Prep
1 yellow onion 3 cups shiitake mushrooms 2 leaves kale 2 cloves garlic Finely chop onion, mushrooms and kale. Peel and press or mince garlic. Sauté 1 teaspoon turmeric ½ teaspoon thyme, dried ½ teaspoon oregano 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 1 tablespoon butter In a large frying pan, sauté onion, garlic, turmeric, thyme, oregano, salt, pepper, in olive oil and butter over medium heat until onions begin to soften and spices are fragrant. Add mushrooms and kale and continue to cook, stirring frequently, until kale is bright green. Bake 10 eggs ½ cup Parmesan cheese Distribute mushroom mixture to 10 muffin tins. Crack an egg into each tin. Distribute cheese among tins. Bake for 12 minutes at 400°. Serve Allow to set for a few minutes before serving. Enjoy! Preparation: 45 minutes Serves: 6 |
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November 2018
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