The cold weather is here and now is the time to add delicious fall vegetables into your diet. I hope you enjoy these recipes.
Orange, Beet and Arugula Salad
4 small uncooked beets, red and/or golden, leaves and stems cut off, beets scrubbed
6 cup(s) arugula, baby leaves
2 medium oranges, navel, peel and pith removed, sliced
1/4 cup(s) fresh orange juice
1/4 cup(s) uncooked shallots, minced
2 TBSP olive oil
1 TBSP red wine vinegar
1/2 tsp sea salt
1/4 tsp black pepper, freshly ground, or to taste
1/2 cup walnuts
Preheat oven to 400°F.
Place beets on a large piece of aluminum foil; fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.
Cool beets slightly. When cool enough to handle, rub off skins with your fingers or a small knife; thinly slice.
In a large bowl, whisk together orange juice, shallots, oil, vinegar, salt and pepper. Add arugula to bowl; toss to coat.
Top arugula with oranges and beets; gently toss to coat. Top with walnuts.
Roasted Root Vegetables
* 1 winter squash and/or sweet potato
* 2 parsnips
* 2 carrots
* 2 turnips or 1 large rutabaga
* 1 daikon radish
* 1 – 2 beets
* 1 - 2 TBSP olive oil
* Salt and pepper to taste
* Herbs: rosemary, thyme or sage (fresh if possible)
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly.
5. Sprinkle with salt, pepper and herbs.
6. Bake covered for 25-35 minutes, until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
Kabocha Squash Soup
1 large kabocha squash, seeded
1 1/2 TBSP olive oil
2 cups chopped or sliced onions
2 ribs of celery, sliced
3 cloves garlic, chopped (about 1 TBSP)
1 1/2-inch piece of fresh ginger root, peeled and grated
1 1/4 tsp ground cumin
1/2 tsp ground coriander
4 cups of chicken or vegetable stock
2 teaspoons sea salt
1/4 tsp black pepper
1/2 cup pumpkin seeds
1. Preheat oven to 400°F.
1.Pierce top of squash with fork, so the steam will escape, and bake about 45 minutes or until tender. Scoop out contents, deseed and set aside.
2.Sauté onions, celery, garlic, ginger, cumin, coriander: Heat olive oil on medium high heat in a large (4 to 6 quart) thick-bottomed pan. Add the onions and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes.
3.Add the squash to the pot with the onions and celery mixture. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.
4.Purée with immersion blender to desired thickness.
5.Top with pumpkin seeds.
MAKE TIME FOR YOU! Get through the holidays without weight gain. Go to www.ageperfection.com to learn more about what I do and how I work with my clients.
I am passionate about helping my clients through my one-on-one health coaching. It’s amazing to see my clients succeed even when they thought it would never happen for them. Discover how my clients trade their unhealthy habits for healthy ones; how they learn to stop “binging” and "emotional eating;" reduce their cravings; sleep better; balance their blood sugar, reduce their cholesterol level and diabetes symptoms, and much, much more! Is it time for you to refresh and renew! I look forward to supporting you!
Thank you for your referrals!
Please feel free to forward this newsletter to your friends and family or share my contact information. I sincerely appreciate your referrals. IF YOU ARE IN NEED OF SUPPORT AND ACCOUNTABILITY FROM A COACH TO GET YOU AND KEEP YOU ON THE RIGHT TRACK, PLEASE GIVE ME A CALL. I ONLY HAVE ONE SLOT OPEN IN MY CALENDAR FOR A COMPLIMENTARY CLARITY CALL WITH YOU. LEARN HOW WE CAN WORK TOGETHER TO MAKE YOU HEALTH GOALS A REALITY. BUT DO NOT DELAY!