October is Vegetarian Awareness Month
heat is indirect, the appliance uses less liquid than conventional cooking. Many of Barnhart and McKay’s easier recipes simply require putting the ingredients in the slow cooker, selecting the temperature, replacing the lid and turning the appliance on. Fresh garnishes, such as the roasted pumpkin seeds or fried sage leaves for the Butternut Squash Soup, make a crisper contrast to the softer texture of slow-cooked foods, notes McKay. Dishes like Sweet and Spicy Apples can be made the day before; leftovers taste delicious for breakfast with a dol- lop of yogurt. Barnhart and McKay make their own Sweet & Spicy Ground Spice Blend, available on their website, with proceeds funding cooking classes for adults with developmental disabilities.
Judith Fertig blogs at AlfrescoFoodAnd
Lifestyle.blogspot.com from Overland Park, KS.
Mindful Fall Recipes
8 whole sage leaves, fresh (or 1 Tbsp dried) 1 Tbsp rosemary, fresh (or ½ Tbsp dried)
3 cups vegetable or chicken broth 1 cup organic dairy or non-dairy milk
Suggested toppings:
Slices of freshly toasted bread, drizzled with olive oil and cubed
Butternut Squash Soup
Yields: 6 servings Prep Time: 5-10 minutes
5-6 cups butternut squash, diced ½ cup or 1 carrot, chopped 1 cup or 1 small bunch scallions or spring onions, chopped
cup roasted pumpkin seeds 8 additional fresh sage leaves, fried 4 slices of lean bacon or tempeh, crispy and crumbled
1/3
Place the squash, carrot, scallions, sage leaves, rosemary, chicken broth and milk into the slow cooker. Cover and cook on high setting for 3 hours or low for 6 hours. Then, blend using an im- mersion blender until smooth and leave covered until ready to serve. Make the toppings available to sprinkle and stir.
{More recipes on Page 40 and 41.)
natural awakenings
October 2015
39
photos by Stephen Blancett
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