HEALTH &WELLNESS FARMHOUSE GREEN BEAN CASSEROLE
8 oz. Button Mushrooms 1/2 Medium Onion 1 Clove Garlic 1 Celery Stalk
1/4 C Fresh Flatleaf Parsley 2 t Miso Paste or Boullion or Soy Sauce 1 T Potato Flour
1 C Almond, Cow or Goat Milk 1 C Heavy Cream or Coconut Milk 1 t each Sea Salt and Pepper Blanch the green beans in boiling water. Blend everything else together in your blender and pour over the blanched green beans. Top with the classic fried onions, breadcrumbs or crunchy stuffing mix. Bake in buttered casserole dish at 350 degrees for about 35 minutes.
SPECIAL SECTION ~ NOVEMBER 2010 page 28 In my family, I’m the one who always seems sorry to see summer end. Even
though I love to smell the crisp, cooler air and see some of the maple leaves change color, I can’t help but think it’s going to be too long before I get to wear my sundresses and flipflops again! And now that my boys are grown, shopping for pumpkins and Halloween costumes just isn’t the same. Then, I remember that with Fall comes our favorite holidays, complete with lots of com- fort food, family dinners and favorite recipes. That cheers me up quickly! It’s easy to put on a few pounds this time of year also, so don’t forget to
practice the… ‘eat ‘til you’re 80 percent full’ rule. It really works and helps to keep you from that awful, stuffed feeling afterward. The enzymes you get from eating something raw along with your big, comforting meal will help you digest your meal better as well. Try a fresh cranberry, orange, pecan and pumpkin seed salad with a raw honey and lemon dressing, mmm. And one more tip, try to leave more of the bread and rolls in the basket and have an extra serving of your favorite veggie. This is one of my favorite twists on an old classic that definitely requires a second serving!
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