Citrus & Coconut Body Scrub

I am excited for spring. Every year around this time I start stalking the sunrise and sunset timetables online to see exactly how much light we are gaining each day. As of this week, we are gaining about 3.5 minutes of daylight every day and I couldn't be happier. 

I won't miss the extreme cold and dark days of winter, but I will miss the comforting soups and winter citrus. Oh how I'll miss the citrus. 

Since winter's not over just yet there is still plenty of time to zest an orange and rub it all over your body with a little sugar and coconut oil. Let me tell you, this scrub is pure bliss and it's making the last days of winter go by even quicker. 

Read more »

Kohlrabi Chickpea Salad

What is kohl-rabi? Kohl...rabi? Is that how you say it?

What does kohl-rabi taste like? Can you eat the leaves?

That's a funny looking vegetable! 

I've seen kohlrabi at the store, but I don't know what to do with it. How do you prepare it?


In my life away from this computer, I spend a lot of time talking to people about vegetables and encouraging kids and adults to eat outside of their comfort zones. Fall and winter brings us many vegetables that we are already familiar with and love, including: winter squashes, a variety of greens, and beautiful root vegetables. I've found that kohlrabi is one of the most unfamiliar veggies this season and most people have questions about how to prepare it and what to do with it.

Today I have a special treat for you... Check out the video below to learn how easy it is to prepare kohlrabi and see the cooking demo for this delicious recipe!

Read more »

Yerba Mate Chai

There are quite a few things that I am utterly obsessed with at the moment...

80's music. 

Soba noodles with mung bean sprouts. 

Kettlebells. (If you live in Seattle, Kettlebility's classes are awesome!)

Tim Ferris and The 4 Hour Workweek.

Chicago Fire on NBC. (a.k.a. A drama about beautiful people that rescue people. I'm in.)

Popcorn with a little coconut oil and sea salt. Pure bliss. 

Kris Carr's new cookbook. 

Danielle LaPorte and The Desire Map. 

Yoga pants. Always and forever.

And yerba mate tea. Ooh how I love mate tea.

Read more »

Roasted Vegetables with Lentils

If we were sitting down for lunch together I’d tell you about how I’m a little stressed out this week. I’d confess that by 9 am I already had two cups of green tea when I probably should have had chamomile. At least I started my day with a green juice, right?

If we were sitting down for lunch together I’d tell you about how I’m in the middle of moving… again.  Even though we just moved a few months ago, we got this great opportunity to take over my partner’s brother’s house because he and his wife are moving out of the country. So, in the last two and a half weeks, we broke the news to our landlord and found someone to take over our apartment lease.  The only catch is that the person taking over our lease needed to move in right away so that means we are moving this week. Moving into a house where myself, my partner, her brother, and his wife will be living together for the next month and a half until they move out of the country. Let’s hope they like green smoothies and cats.

If we were sitting down for lunch together I’d take a deep breath, tell you how good it is to see you, and then serve you some roasted vegetables with lentils. After all, it's always good to see you. And I'm really excited for lunch. 

Read more »

Garlicky Mashed Cauliflower and Parsnips

This time of year is madness. Everyone is trying to get a million things done. Presents in need of wrapping seem to grow exponentially. Last-minute holiday cards need to be signed and mailed. Packages need to be shipped.  And don't even get me started on the lines at the post office. *shudder*

To make matters worse, I am constantly surrounded by sugary treats and heavy meals. I don't know about you, by my body is rebelling. Even looking at another holiday cookie makes me feel a little ill. I think it's time to get back to the basics and get some more veggies into my diet, snap!

In planning my holiday menu, I've been looking for ways to "lighten up" some traditional favorites.  There is nothing wrong with mashed potatoes, but I've recently discovered this mock version that I love even more than the original. Plus, it only involves 4 ingredients and can be made in under 15 minutes. Yes, please!

Read more »

Spiced Orange Cranberry Sauce

I understand that Thanksgiving is over. I know that it's time to move on from lentil loaves, mashed potatoes, and roasted yams. My brain is on board with this. But, my tastebuds? That's a different story.

I made this spiced orange cranberry sauce this year for Thanksgiving and have been indulging myself every day since. I've had this sauce over lentils, spread this on toast, and eaten it after dinner for dessert. If this keeps up, by New Years you might have to send me to cranberry rehab.

In my defense, it's important for you to know that this isn't any ordinary cranberry sauce. This one isn't overly sweet or loaded with refined white sugars like the typical canned cranberry sauce of my youth. Instead, it is sweetened with a few dates and spiced up with ginger, fresh oranges, and zest.

Read more »

Lentil and Greens Casserole with Millet-Amaranth Crust

I moved into my current place almost two months ago and for the first time in my life, I have a gas stove.  When I realized this on my moving day, it felt like a dream come true.  I think this is what fashionable women must feel when they find their perfect pair of shoes.

The unfortunate side of this is that every time I use my dream oven, it sets off the fire alarm.  Every. time. No joke. And since I'm in the bottom floor of a house with other tenants above me, our fire alarms are connected. Meaning: when mine goes off, I make theirs go off too.

Wednesday at 9 pm: Sorry, just indulging in a late-night kale chip craving. 

Friday at 7 am: What? You're not up roasting carrots for breakfast too?

Saturday at 6 pm: Hey neighbor, sorry about the fire alarm. Maybe I can make it up to you by bringing by an extra casserole for you. Oh, you're not even home? That's cool too.

Read more »

Beet Detox Juice

If you live in the United States like me, yesterday was Thanksgiving; a time when most people eat their weight in stuffing and gravy. After all that heavy holiday food, I'm guessing that some of you might need a break. At the very least, maybe your digestive system does? I have just the thing: my favorite beet detox juice.

I'm a big fan of fresh vegetable juices and I always notice a huge difference in my body when I juice regularly.  (If you're new to juicing, check out my vegetable juice tutorial.)  I'm not one of those people who advocate extreme juice fasts, but I think there are a lot of benefits to adding juice to a healthy diet.  

This detox juice is one of my favorites because it's naturally sweet, even without adding fruits to the juice.  If I've had a big dinner the night before, I like to start my day with a glass of water and then drink this juice before my morning smoothie.  Beets are loaded with iron, antioxidants, and a cancer-fighting agent called betacyanin (the pigment that is responsible for its purple-red color), making this juice a powerful blood cleanser.  Drink up!

Read more »

Sweet Roasted Brussels Sprouts with Cranberries & Walnuts

Lessons I am learning right now...

It is okay to sleep in when you are tired.

It is okay to snuggle a cat who really does not want to be snuggled.

It is okay to take a day off.

It is okay to sneak a cookie when no one is looking. (or even if they are...)

It is okay to say no.

It is okay to need help, ask for help, and accept help.

It is okay to burn pancakes.

And it is okay to sit on your couch on a Sunday morning, eating Brussels sprouts for breakfast, and covering them in maple syrup because you burned your pancakes. 

Read more »

Spicy Carrots

Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday.  And every year I have failed.  Apparently this year is no different. 

Somehow I really thought things would be different this time around.  But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time.  So today you get spicy carrots.  The cheesecake will just have to wait.

Read more »

Mushroom, Barley, and Black Eyed Pea Soup

It takes a lot of time and love to prepare meals for others.  Are there any primary meal makers out there? This is a shout out to you.  So much of our heart and soul goes into making and preparing food that our loved ones eat.  So much of our lives go into everything that we make.

So, loved ones, a little request... please, say thank you.  Thanks.  Relish each meal as the gift that it is.  And respect it.  Even if it has mushrooms.

See, mushrooms are a dividing issue in our house.  I'm going to assume that they might be in yours as well.  But, this soup is a game changer.  This soup just might be the thing to win the mushroom battle and finally get that well-deserved... thank you.

Dinner is served.  You are welcome.

Read more »

Ginger-Roasted Parsnips

Remember when you were a kid and you mom reminded you to grab a coat before going to school?  Or when she scolded you for going outside with wet hair because you would catch a cold?  And you dismissed it?

But, then you caught that dang cold... Sure, you could have listened, but you had to learn it on your own, right?  Because then the lesson sticks.

Well, the lesson is sticking this week.  It's sticking hard. 

For months my techie partner has been bugging me to change my passwords.  Telling me to change them often.  To make them more complicated.  To not use one password for all my accounts.  Did I listen?  No, of course not. 

Then this week my Twitter account got hacked.  My followers got repeatedly spammed.  Some people realized right away that I had been hacked and alerted me while others got really frustrated because they thought I was intentionally spamming them.

Luckily I was able to change my passwords rigtht away. (And luckily I had always kept a different password for my bank!)  As of now I think the problem has been fixed.  At least, I really hope so.

After the royal pain-in-the-behind that this has been, I will never again be lax about online security.  And neither should you.  But, you don't have to take my word for it... do you? :)

Read more »

Warm Winter Squash Salad

It's been a snowy weekend here in Seattle.  I started my weekend with a trip to the grocery store to stock up on goods in case the weather got worse.  And besides heading out to the gym a few times, we've pretty much stayed indoors.  Between Dance Central on kinect, cleaning projects, photo and writing projects, and being entranced with season 2 of Lost, I've kept myself pretty occupied.  The cats enjoyed watching the falling snow and Bilbo decided that sitting at my photography station (where I photograph all of my food photos) was the coziest place to watch the weather.  And fulfill his dream of being a kitty model.

It is usually hard for me to eat salads during the winter because cold food doesn't sound as appealing, but I happily munched on this one all weekend.  This salad starts with a bed of peppery arugula topped off with warm delicata squash and french lentils.  It's finished with sweet pomegranate seeds and a tangy lemon dressing.  This salad was just what I needed to power our kinect marathon and keep me warm during the snowstorm. 

Warm Winter Squash Salad
Serves 4
1 cup french lentils, uncooked
2 cups water
2 medium delicata squash
1 Tablespoon coconut oil
Seeds from 1 pomegranate
6 cups of baby arugula

Add lentils and water to a pot over high heat.  Bring to a boil, and then simmer, covered, for about 30 minutes, or until tender.

Preheat oven to 400 degrees.

Cut squash into equal bite-size pieces.  Toss with coconut oil and lay flat on sheet pan.  Roast for 20 minutes, until tender, turning at least once.

Divide the arugula amongst four plates.  Top with warm lentils, squash, and pomegranate seeds.

Dressing:

1/2 cup extra virgin olive oil

2 Tablespoons maple syrup

juice from 1 lemon

1 Tablespoon brown mustard

salt and pepper to taste

Mix ingredients until combined.  Drizzle over salad and serve. 

Sesame Roasted Beets and Greens

Here are the things they don't tell you about hot yoga:

Before your first hot yoga class, you should really paint your toenails. Trust me.  You'll want to have something pretty to distract you from the thought that this is how you are going to die.

It's hot. I know you must have gathered that much from the name of the class, but it's really hot. And when the room is that hot and the studio gets really crowded... it smells. Sorry to say it, but some classes make it hard to come back.

You can totally do it.  If I can do it, you can do it. Promise. 

I started hot yoga two weeks ago and have completed six classes to date.  I am not a "yoga person" by any means.  I do a couple of yoga classes at my gym here and there, but hot yoga was never something that appealed to me.  Standing in one spot and dripping sweat all over myself?  No thanks. 

I started my hot yoga experiment to see if it would help alleviate my knee pain.  So far I have had very positive results, which is one of the reasons why I have forced myself to stick with it.  Hot yoga and I kinda have a love-hate relationship at the moment.  I think we're frenemies. 

One of the things that I do enjoy about hot yoga is how it strengthens the mind and body connection.  I usually make a point each day to try to listen to my thoughts and make the positive ones outweigh the negative ones.  During my first class, it became apparent very quickly how strongly my body responds to my thoughts.  For instance, I would think to myself "I am going to fall out of this pose."  And so I did.  But, if I tried the pose again and thought, "I can hold it this time."  I did.  Incredible.

In the studio that I go to, the room is long and narrow so everyone can see themselves in the front mirror.  I find it very powerful to look into my own eyes for an hour and a half.  Some days that takes a lot of courage and work to give myself love that entire time.  I think for women especially this is really powerful because we learn so quickly to avoid mirrors or use them as means to critique ourselves.  Before hot yoga, I don't think there ever was a time when I looked myself right in the eyes and said, "You can do this."  Or, "look how strong your body is in this pose." Or, "Wow, your arms look awesome today." 

Here's one more thing they don't tell you about hot yoga:

Even if you really don't like it... even if you kinda hate it... even if you dread every class... you'll kinda love it.

Here are the things they don't tell you about beets:

Don't ever eat them from a can.  I'm serious.  If you have a can of beets in your pantry, please compost them right now.

Buy beets when they are fresh, preferably with the greens still attached. 

Don't overcook them and if you are not a beet lover, don't boil them.  Roast them.  Always.

Even if you really don't like beets... even if you kinda hate 'em... even if you dread the thought of eating them... you'll kinda love this recipe.

Roasted beets are perfect in winter because they are in-season and full of Vitamin C.  Roasting them brings out their natural sweetness which is why I recommend this method of cooking for people who say they don't like beets.  This recipe utilizes the beet greens as well as the root so you use the entire vegetable.  I like to use different kinds of beets in this recipe for a more colorful presentation, but any type of beets will work. Serve this with some brown rice and lentils for a hearty and healthy meal.


Sesame Roasted Beets
Serves 4

2 bunches of beets
3 Tablespoons sesame oil, divided
1 leek, ends removed and chopped
1 Tablespoons fresh ginger, minced
2 garlic cloves, minced
2 Tablespoons Bragg's liquid aminos
salt and pepper, if desired
sesame seeds for garnish

Preheat oven to 400 degrees.  Remove the greens from the beets and set aside.  Chop the beets. Toss beets with one tablespoon of sesame oil and lay flat on sheet pan.  Roast for 25 - 30 minutes, turning twice, until beets are tender (but not mushy).

Chop the beet greens.  Add one tablespoon of sesame oil to a pan over medium heat.  Add the leeks and sauté for two minutes.  Add the ginger and garlic and sauté for an additional minute.  Add the the greens and liquid aminos and cook for 15 - 20 minutes, until tender.  Add salt and pepper if desired.

Drizzle beets with remaining tablespoon of sesame oil.  Garnish beets and greens with sesame seeds and serve warm.

Parsnip, Leek, and Sweet Potato Soup

You know that you had a good weekend when you look around your home on Sunday night and see laundry still piled up, dirty dishes waiting in the sink, and a crowded inbox of unread emails.  This is a good sign.  It means that you had better things to do and bigger things to worry about than taking care of chores.  

In my case, I spent the weekend entranced with the first season of Lost.  As you can tell, I definitely had bigger things to worry about than laundry.  I mean, what the heck is happening on this crazy island?  And how did I not know that this show existed until two days ago?!  

Sure I might have had better things to do than laundry, but I still managed to make to the farmers market and survive my second hot yoga class (more on that subject another time).  I fell in love with some beautiful parsnips and leeks at the market and promptly came home and pureed up this soup for Sunday brunch.  My secret to pureed soups is that I always add some beans in for extra protein.  This soup was perfect served alongside a hearty salad with some green onions, sea salt, and crushed peppercorns for a garnish.  I even discovered that a few extra green onions in a small vase make the perfect colorful table accent.

How was your weekend?

Parsnip, Leek, and Sweet Potato Soup

Serves 2 - 4

1 Tbs olive oil

2 leeks, ends removed and chopped

2 garlic cloves, minced

1.5 cups Great Northern beans (or any white beans)

2 medium-large parsnips, chopped

1 medium sweet potato, chopped

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried sage

1 bay leaf

salt and pepper to taste

green onions for garnish

Add oil to a large pot over medium heat.  Sauté leeks for three minutes.  Add garlic and sauté for an additional minute.  Add the beans, parsnips, sweet potato, broth, thyme, sage, and bay leaf.  Bring to a boil and then simmer, covered, about 30 minutes until vegetables are soft.  

Remove the bay leaf. Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  Serve hot, with salt and pepper to taste, and green onions for garnish.  

Tofu Pho (Vietnamese Noodle Soup)

So you burned your fingers making lasagna. No big deal.

The lasagna is finally done cooking. ...and it's the worst thing ever. No worries. Just breathe.

You cat has just decided that now would be the perfect time to run across the counter and get cat hair in your worst-lasagna-ever. Just breathe.

He also knocked over your water glass in the process and spilled it across your laptop. Breathe.

The computer still works. Count your lucky stars. Remind yourself to never again leave it near a glass of water. And breathe.

I know you've been here. I know you've stood in this exact spot in your kitchen looking at a dinner failure and wondering what the heck to do now.  Lucky for you it's time to reboot and make this yummy pho instead. Things are about to get better, promise.
 
Pho is a Vietnamese noodle soup that is full of flavor and, in this version, veggies! It is typically accompanied by Thai basil, lime wedges, mung bean sprouts, and chili peppers for an extra punch. I love making it in the winter because it's hot and satisfying as well as a great one-bowl meal.

Now, let's get to it. Gather these yummy ingredients and get ready to make a rich, flavorful broth.  Leave them to simmer for a bit.  Now you're off to better things. 



Like tofu!  We're gonna cube this up, toss with a little oil, and bake until just crispy on the outside.  Yum.  That's heaven right there.

Alright, time for those rice noodles.  Get 'em out.  Get 'em soaking. 

 

We're almost there now.  Steam some veggies.  Assemble it all.  Top with your favorite garnishes... and breathe.  You just made pho. 
 

This recipe serves two, but you can definitely double or triple it to serve more.  I like to make a big pot of the broth over the weekend so it's ready for quick weeknight dinners.  In my broth I used Bragg's Liquid Aminos instead of soy sauce because it's gluten-free.  If you are not concerned about gluten, feel free to use soy sauce instead.  And if you are avoiding soy, this soup can easily be made without the soy sauce and tofu. 

Tofu Pho (Vietnamese Noodle Soup)
Adapted from The Kitchn
Serves 2

Broth
1 cinnamon stick
1 star anise
1 large yellow onion, peeled and roughly chopped
2 green onions, chopped
2 large garlic cloves, sliced
2-inch piece of fresh ginger, peeled and roughly chopped
4 carrots, peeled and roughly chopped
4 cups (unsalted) vegetable stock
1 Tablespoon Bragg's Liquid Aminos (or soy sauce)

Other Ingredients
1/2 block tofu, cut into cubes
2 Tablespoons coconut oil (or another oil suitable for medium-high heat cooking)
1/2 pound dried, flat rice noodles
1.5 cups broccoli, chopped
2 heads of baby bok choy, chopped
1/4 cup snow peas, chopped

For serving, optional
1 lime, cut into wedges
2 large sprigs of Thai basil
1 jalapeño, sliced
1 cup fresh mung bean sprouts
sprinkle of red chile pepper flakes


Preheat oven to 350 degrees F.

In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute.  Add the onions, garlic, ginger, and carrots. Saute for about 5 minutes, until frangrant, stirring to prevent sticking.  Add the stock and Liquid Aminos.  Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.  Strain and keep hot until ready to serve.

Toss tofu with oil and lay flat on sheet pan.  Bake for about 30 minutes, flipping every 10 minutes, until tofu is crispy on the outside.  Set aside. 

Place noodles in a large bowl.  Cover with hot water and soak for about 8 minutes.  (The soaking time depends on the width of your noodles.  I used 1/16" noodles which require little soaking time.)  The noodles should be firm, but not hard.  Drain and set aside. 

While broth is simmering, tofu is baking, and noodles are soaking, lightly steam your veggies for 5 minutes.  They should be bright green and crisp, but not tough.

Assemble:  divide noodles, tofu, and vegetables into two bowls.  Top with broth.  Serve lime, basil, peppers, mung beans, and red pepper flakes on the side and add into your soup, if desired.

Corn and Potato Soup

They say that life is what happens when you are busy making other plans. So true.

Life is what happens when you are busy loving and worrying about those around you - your family, your friends, your cats, your neighbor's cats. Life is what happens when you are busy worrying about worrying.

Life is what happens when you are busy making corn and potato soup. Standing in your kitchen, recovering from a long day, and watching the last few bits of daylight fade away.

Life is what happens when you have to take photographs in the middle of your driveway because that is the best spot for natural light this time of year.  Life is what happens when you almost get run over by your neighbor because they don't expect you to be standing in the driveway at twilight. 

Life is also what happens when you can't eat the bread featured in your own photograph because you're embracing gluten-free-dom.  Such is life, but it's a pretty good one.

Corn and Potato Soup
Serves 4

2 Tablespoons olive oil
1 medium yellow onion, diced
3 medium red potatoes, chopped
1 Tbs tsp cumin
1/4 tsp ground red chili pepper
7 cups broth
2 lbs frozen corn kernels
1/3 cup cilantro, chopped
salt and pepper to taste

Add olive oil and onion to a pot over medium heat.  Saute for 5 minutes, until translucent.  Add the potatoes, cumin, red chili pepper, and broth and bring to a boil.  Once boiling, lower heat and let simmer for 15 minutes, until potatoes are just tender.  Add the frozen corn and cilantro.  Simmer for an additional five minutes. Add salt and pepper to taste.

Stuffed Delicata Squash

I'm super excited to announce the three winners of this week's Hurraw! Balm giveaway:

Winner #1 sarahlearns said...

oooh, i need a good lip balm! i've been trying out a couple brands lately to find one that keeps my lips moisturized through the cold wisconsin winter!

this week i am concentrating on finalizing my december goals and working on them! (2 of my goals are getting 100 oz every day and getting to the gym 4x this week!)

Winner #2 Melanie said...

I just got a treadmill yesterday, and I am determined to run every day! I haven't exercised in so long, so I am very excited to get back into shape! :)

Winner #3 csu said...

this is so cool! i'm going to go for a swim this weekend again.

Thank you so much to everyone who entered the giveaway and shared their health goals for this week. It was really inspiring to see so many people incorporating different healthy habits into their life, from drinking more water to daily exercise to juicing. How did this week go?  How did your new habits serve the rest of your life?  Did any challenges arise along the way?



This past week my personal health goal was to adopt a gluten-free diet.  A few weeks ago my nutritionist recommended that I consider going wheat and gluten-free because of some severe knee pain that I've been struggling with for the past few years.  I personally think the pain is the result of bad genes and irritation caused by exercise, but I'm always open to making dietary changes. 

My diet was already about 80% gluten-free (the main sources were occasional pieces of Dave's Killer Bread and some tamari sauce), but I found that once I told myself I officially couldn't have it, all of a sudden all I wanted was to sit down and eat a loaf of bread.  The power of the mind, huh?  Let's just say that this first week was a little rough.  I'm still trying out some different (vegan) gluten-free breads from my local natural foods market, but I'm hoping to make my own version soon.



One of the things that made this week a little easier was this stuffed delicata squash.  These adorable little squashes were simply roasted and stuffed with a mix of wild rice, black eyed peas, cranberries, and onions with a little salt and pepper.  I served them over some steamed kale for color and the kale ended up being the perfect (gluten-free!) wrap for the extra stuffing that fell out.  Bon appetite.

Stuffed Delicata Squash
Serves 4

4 medium delicata squash
2 Tablespoons oil for roasting (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)
1 cup wild rice + 3 cups vegetable broth
1/2 cup black eyed peas + 2 cups water
2 Tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup dried cranberries
4 large kale leaves (optional)
freshly-ground sea salt and pepper to taste

Preheat oven to 425 degrees.  Slice squash open lengthwise and scoop out the seeds with a spoon.  Coat with oil.  Place on a sheet pan (with the insides facing up) and roast for about 20 - 30 minutes, until tender.  You can tell when you squash is done when it can easily be pierced through with a fork.  Set aside.

Meanwhile, add the wild rice and broth to a large saucepan and bring to a boil. Reduce heat to low, and simmer, covered, for about 45 minutes (until the rice is tender). 

Add the black eyed peas and water to a large saucepan and bring to a boil.  Reduce heat to low, and simmer, covered, for about 15 - 20 minutes (until peas are tender). Drain if needed.

Add olive oil and onion to a pan over medium heat.  Saute the onion for 5 minutes, until translucent.  Add the garlic and sauté for an additional minute.  Add the cranberries, cooked rice, and cooked black eyed peas.  Mix thoroughly.  

Top the squash with the rice mixture and serve over steamed kale, if using.  Top with a little salt, pepper, and extra olive oil if desired. 

Roasted Delicata Squash

Remember a few weeks back when I told you about my plan to slow down for the last few months of 2011 and get my priorities straightened out? Well, I've done some thinking, some meditating, and some soul searching and I've decided that it is time to go back to school and become certified as a holistic health coach.
 
For those of you who don't know anything about my background, I have a BA in Psychology and Women's Studies from the University of Washington and I graduated with my MA in Organizational Development from Antioch University. In my time at Antioch, I focused my studies on life and executive coaching, organizational wellness, and came to realize my intense passion for food (thus, starting this blog). The next step in my life will involve strenghtening my coaching style, starting my own practice, and diving even more into the world of nutrition, health, and wellness. If all goes as planned, I will begin working with clients later in 2012 and graduating in January 2013. Let me tell you... I couldn't be more excited!

I also couldn't be more excited to tell you about these little squash. These little delicata squash are not only tasty, but they are super adorable. The prep is incredibly simple: slice them open, scoop out the seeds, and roast. They don't need much else - just a little oil, salt, and pepper will do the trick. And, when they are roasted just right, the skins are tender and absolutely delicious. Serve these up as finger food at your next holiday gathering or add some lentils and greens and make a meal out of 'em. You won't be disappointed.

And, if you haven't already entered my Hurraw! Balm giveaway, please be sure to do before Saturday, December 3rd at 4 pm Pacific Time.

Roasted Delicata Squash

Ingredients:

Delicata squash

Oil for roasting (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)

Freshly-ground sea salt and pepper to taste

Preheat oven to 425 degrees.  Slice squash open lengthwise and scoop out the seeds with a spoon.  Coat with a little oil, salt, and pepper.  Place on a sheet pan (with the insides facing up) and roast for about 20 - 40 minutes, until tender.  (Squash vary in size so the amount of cooking time will depend on how big your squash is.)  You can tell when you squash is done when it can easily be pierced through with a fork.  Serve warm from the oven.

Roasted Root Veggies with Shallots

Today I come to you with a simple recipe and a heart-felt thank you.  Thank you, dear readers, for being such a wonderful part of my life and bringing so much energy and purpose to what I love to do: talk about vegetables!  Thank you for all your comments, tweets, emails, and allowing me to relish you with stories about beets and farmers markets... as well as giving in when I (practically) force green smoothies down your throats.  Without you, I would just be a woman in her pajamas talking to her cats about her love for kale.  Nobody wants to be that person.

I've been working on a gratitude project for the last couple of weeks and documenting all of the things that I am most grateful for in my life.  You, of course, are at the top of my list, along with my family, my friends, and my health.  I am also incredibly grateful to be approaching the one-year mark at my job where I get to do amazing work like introduce kids to kale smoothies and teach people how to cook with quinoa for the first time. 

What are you most grateful for?  I hope that wherever you are you find yourself experiencing health, happiness, and a passion for everything that you do in this world.



This almost isn't a recipe as much as a suggestion... to roast some fall vegetables, treat yourself to good food, and make your health a priority.  You deserve it.

Roasted Root Veggies with Shallots
Serves 4

6 carrots, sliced in half, tops trimmed
6 golden beets, sliced in quarters, tops trimmed
any additional veggies of your choice
4 shallots, quartered
a few tablespoons of oil (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)
any fresh or dried herbs you desire (I used fresh rosemary, thyme, and sage)
freshly ground sea salt and pepper to taste

Lay vegetables on a sheet pan and toss with oil and herbs.  Roast at 425 degrees for about 20 minutes, or until the vegetables can be easily pierced with a fork. Add salt and pepper to taste, if desired.  Serve warm or cold.