Good Eats

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If you have been following me on Facebook you probably know I have been squash crazy! I love this time of year when the pumpkins and squash come into season. I went to my local farmer’s market and loaded up on every kind. 

One of my favorites is Acorn Squash…

I have been enjoying squash rings for breakfast. Perfect sweet & savory meal. 
Baked Squash Rings
With a large knife cut acorn squash into rings (leaving skin on). In a bowl toss rings with a splash of olive oil, salt & pepper. Bake at 375 for 35-40 minutes. The squash meat will peel right off the skin. 

I also was eating them as pancakes for breakfast with a little maple syrup drizzled on top. 

Trader Joe’s came out with there seasonal items – and you know what that means! PUMPKIN flavored everything. Yaaaayy! This tea was a great find. Little almond milk, stevia and sprinkle of cinnamon makes this a heavenly cup of tea on a cool fall day.
Another thing that I love is warm soups! Nothing says Fall like simmering hot stews. A great way to get my greens in is pouring warm soup over a big bowl of raw kale. It wilts it just enough to keep it semi-raw. I feel so great when I add lots of raw kale into my diet!

This week’s soup was Quinoa Minestrone. I topped it with jalepeno kraut which gave it a nice little tangy touch. My friend Lauren posted it on her blog and it looked so good I had to make it. I omitted the beans because my tummy can’t handle them too well. It came out great. It made a lot so feel free to cut the recipe in half if only making for one or two people. 
I froze half of what I made to eat later in the season. 
Quinoa Minestrone
recipe adapted from here

Prep Time: 15 minutes
Cook Time: 30-45 minutes

2 tbsp garlic, minced
1 large onion, diced
3 carrots, diced
4 stalks celery, diced
1 red bell pepper, diced
1 tsp red pepper flakes
1 zucchini, chopped into chunks
3 bay leaves
1 tsp dried rosemary
1 cup quinoa, dry
6 cups low sodium vegetable broth
1 cup cannellini beans, soaked (or 1.5 cans)
black pepper
2 tbsp extra virgin olive oil
1 can (28oz) peeled roma tomatoes, chopped into chunks
2 cups fresh spinach or kale, chopped into thin slices

1. Saute garlic, onion, red pepper flakes, carrots, 
& celery in oil until soft, 5-7 minutes.

2. Add pepper and zucchini, 
sauté another 3-5 minutes.

3. Add 4 cups veggie broth, bay leaves, 
rosemary and black pepper and simmer 5 minutes.

4. Add quinoa and 2 cups of broth, cover and 
simmer 12 minutes, until quinoa is cooked.

5. Add tomatoes, tomato liquid and beans, 
cover and simmer 10 minutes.

6. Fill bowl with kale or spinach and pour 
soup on top to lightly wilt. 

This raw brand was a new product featured at my local health food store. I’m a sucker for Figs so I had to grab this Cashew Fig Carrot flavored bar. It was pretty yummy, not too sweet – 
reminded me of a fig newton!  
Speaking of figgies, I’ve been sadly searching for the last fresh figs of the season and can’t seem to find any. I LOVE putting them in my smoothies. If you haven’t tried this, you are missing out.
 It adds a perfect hint of subtle sweetness. 
I’m typically not a fan of raw pasta but for some reason I was craving pesto over zucchini. 
I gave in to my craving and made this one night.
Kale Pumpkin Seed Pesto

3 kale leaves
1 cup fresh basil
1/4 cup raw walnuts
1/4 cup raw pumpkin seeds
1 garlic clove
1/4 tsp apple cider vinegar
1 tsp red pepper flakes
juice from one lemon
2 tsp nutritional yeast
salt and pepper to taste
olive oil or half an avocado

Puree all of the ingredients. If using oil, drizzle (about 1/4 cup) while processing until it reaches a creamy consistency. If using half of an avocado, add this in with all the other ingredients. Serve over your favorite form of pasta!

I served it warm over corn pasta for my non-raw eating honey.

For lunch this week, I indulged in one of my favorite raw club sandwiches from Quintessence in NYC. Oh boy, is this thing good. I crave it all the time.  Scallion cashew cream cheese, red pepper, cucumbers, pickles, olives, tomato, sprouts & lettuce on a raw bun. 

I splurged with a raw Pecan Pie for dessert. The white stuff is Vanilla (whipped) Creme, made from coconut meat and real vanilla. Heavenly with a bite of raw rich pecan pie. 

Speaking of indulgent. 
This BBQ “bacon” burger was delicious. My honey made a few jars of homemade BBQ sauce this week, so I had a good excuse to make this. I smothered a Hillary’s Veggie Burger with the sauce and topped with vegetarian bacon & sliced Bubbies pickles. Sides were a small raw kale salad and roasted curry cauliflower. 

A lot of people ask what supplements I take so I thought I’d share all of them…
Aloe Water (2oz./day)
Boswelia (3/day)
Turmeric (2/day)
 Probiotic (1/day)

My honey surprised me with “just because” flowers this week! I love surprises like this – brought a huge smile to my face. 

As if the flowers weren’t enough – he bought me mums too for the front yard!

Be back soon! Going to be experimenting in the kitchen with lots of raw goodies this week!


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