½ tsp black pepper


3 Tbsp fresh chives, snipped ¼ cup lemon juice 2 Tbsp white miso paste Olive oil


4 Tbsp pine nuts, toasted Dressing:


2 tsp Sriracha sauce 1 Tbsp lime juice ¼ cup plain or coconut milk yogurt


Oil the insert of the slow cooker with coconut or olive oil. On a chopping board, halve the acorn squash and scoop out the seeds.


In a separate bowl, add the millet, garbanzo beans, raisins, garlic powder, black pepper and 2 tablespoons of the


chives. Mix the lemon juice, miso and 2


/3


cup water in a cup and pour over the millet mixture. Stir well. Spoon the mil- let filling into the acorn squash. Cover and cook on low setting for 6 hours or high for 3 hours. Mix the ingredients for the Sriracha dressing in a small bowl and refrigerate until ready to serve.


Once cooked, remove from the slow cooker and sprinkle with the remain- ing snipped chives and toasted pine nuts. Serve with the Sriracha dressing alongside.


Sweet and Spicy Baked Apples


Yields: 4 servings Prep Time: 15 minutes


Coconut oil


5 medium or 4 large apples 2 tsp lemon juice ¼ cup soft brown, maple or date sugar ½ cup walnuts


1 Tbsp Sweet & Spicy Ground Spice Blend or apple pie spice blend Ice cream topper to serve


Oil the inside of the slow cooker insert with coconut oil. Halve and core the


apples and sit them in the bottom of the slow cooker insert. Pour the lemon juice over the apples. In a small bowl, mix the brown sugar, walnuts and spice blend and press onto and into the apples. Cover and cook on low setting for 4 hours or on high for 2 hours.


All recipes adapted from TheZenOf SlowCooking.com by Meg Barnhart and Jane McKay.


natural awakenings


October 2015


41


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