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Program #853Richard Arnold
Winter Greens Salad w/ Roasted Squash and Wild Mushrooms
Makes 2 large entrée salads or 4 smaller appetizer salads
5oz. package of organic arugula & baby kale
1 medium butternut squash, peeled, seeds and stringy bits removed, and diced into 3/4" cubes
1 small package Cremini (also called Baby Bello) mushrooms, cleaned and quartered
1 small package oyster mushrooms, roughly torn or chopped into 1-2" pieces
1 large shallot, thinly sliced
1 cup pomegranate arils
1/2 cup slivered almonds, lightly toasted
1-2 T. coconut oil, melted
Sea salt and fresh ground black pepper to taste
Preheat oven to 400 degrees. Toss your diced butternut with a small amount of coconut oil, and a pinch of sea salt and black pepper. Spread evenly on a baking sheet, and roast for about 25 minutes, turning halfway through so they don't get too dark on one side.
3 T. tamari
1 1/2 T. sherry vinegar
1 T. maple syrup
1 clove garlic, minced
1 1/2 T. coconut oil, melted
Whisk all ingredients together. Add chopped Cremini mushrooms (do not add oysters yet), and toss so that every piece gets soaked with the marinade. Let sit for 20 minutes at room temperature. Add the oyster mushrooms to the marinating Creminis, and toss through so that every piece is covered. Remove the mushrooms from the marinade, and spread onto baking sheet with the sliced shallot (you can use the same pan from your squash after it finishes roasting if you like, no need to wash). Roast at 400 degrees for about 15 minutes, turning halfway.
3 T. pomegranate balsamic vinegar, (can substitute regular balsamic)
1/2 T. Dijon mustard
1/2 T. maple syrup
1/4 cup olive oil
Small pinch of sea salt and black pepper
Whisk all ingredients together.
I recommend allowing your squash and mushrooms to cool to room temperature, so that your salad greens don't get wilted.
Add the rest of your salad ingredients to a large mixing bowl, and gently toss with the dressing.
Serve and enjoy.
Banana Amaretto Ice Cream
3-4 peeled frozen bananas, sliced into 1/2" pieces
2/3 cup almond butter, recipe follows
1/2 T. almond extract
1/2 T. vanilla extract
Chopped nuts and carob chips for garnish
In a food processor, with S-blade, add all ingredients and pulse until creamy with no chunks. You can eat it just like this, although it will be a little bit soft. Just transfer to a container and put it in the freezer for a few hours if you prefer a more firm, scoopable ice cream.
3 cups raw almonds*
1/2 T. honey
1/2 tsp. sea salt
In a food processor, with S-blade, add your almonds and mix on high for 10-15 minutes, stopping to scrape the sides of the bowl every couple of minutes. The almonds will go through several different stages, eventually releasing the oils, and turning it into a creamy butter. At this point, add the honey and sea salt, and pulse until it's all mixed through. Yields about 2 cups of almond butter.
*I always pre-soak my raw nuts, and then dry them back out in the dehydrator for storage purposes. Soaking raw nuts helps them digest much easier, and allows you to absorb more of their nutrients and enzymes. Drying the nuts after they've been soaked allows for long term storage in the fridge or freezer. For brown-skinned nuts, I recommend soaking overnight, and for skinless nuts like cashews or macadamias, 2-3 hours is fine.
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.