Warm Food, Cold Weather

Find out why it's important to balance the seasonal outdoor elements with what you put into your body. In this video, I share a warming fall recipe and some of my favorite tips to stay toasty and cozy!

Roasted Vegetable & Tempeh Couscous with Lemon Tahini Dressing

Recipe serves 4 hungry people

Ingredients:

  • Whole Wheat Couscous - 2 cups

  • Roasted Veg Butternut squash

  • Cubed Broccoli

  • Chopped Onion -1 medium yellow

  • Dried Cranberries - 1/4 cup

  • Nutritional Yeast - 2 Tbs

  • Rosemary - 1/2 Tbs

  • Thyme - 1/2 Tbs

  • Ground Sage - 1 tsp

  • Nutmeg - 1 tsp

  • Olive Oil - drizzle

  • Salt and Pepper to taste

    Tempeh

  • 3 Grain tempeh - 2 8 oz packages

  • cubed Cumin - 1 Tbs

  • Coconut Aminos or soy sauce - 1 Tbs

  • Maple Syrup - splash

  • Cooking Wine or Vinegar - splash

    Tahini Dressing

  • Maple Syrup - splash

  • Tahini - 2 Tbs

  • Lemon - juice from 1/2

    Preheat at oven to 400 degrees. Cube butternut squash, chop broccoli and onion. Spread out butternut squash and onion in half of baking pan or sheet with olive oil drizzle. Sprinkle rosemary, thyme, sage, nutmeg and dried cranberries on butternut squash. Spread broccoli florets over the 2nd half of baking pan with olive oil drizzle and nutritional yeast. Bake for 45 minutes, stirring half way through.

    In a sautée pan, mix cumin, coconut aminos, a splash of olive and a splash of cooking wine or vinegar, add tempeh and coat with this mixture. Let sit for a few minutes while roasting the vegetables. Cook on medium heat, stirring, until golden brown and crispy. In small bowl, mix together 2 tbs tahini, a splash maple syrup, juice of 1/2 a lemon until smooth.

    Boil cups of water, pour water over 2 cups whole wheat couscous in a medium pot. When water is absorbed, stirring in the tahini dressing. Take vegetables out from oven, serve tempeh and roasted veg over generous serving of couscous in a big bowl, and enjoy!

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Golden Milk Recipe

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This is a super easy, fast, anti inflammatory "Golden Milk" recipe you can do with or WITHOUT a blender. Don't get me wrong, I love my morning coffee, but this recipe is even better! It'll give you a jump of energy plus a major immune boost. You'll learn to make turmeric paste from scratch that you can keep in the fridge, so next time it'll be even quicker!

Yield 1 serving, multiply recipe depending on people served Adjust to taste :)

INGREDIENTS:

Turmeric Paste:

  • 2-3 Tbs Turmeric Powder

  • 4 - 5 Tbs water

    Milk and Spices:

  • 1 cup Almond Milk

  • 1 tsp Ground Cardamom

  • 1 Tbs Fresh Ginger, chopped

  • 1 tsp Ground Cinnamon

  • 1 tsp Freshly Ground Black Pepper

  • 1 tsp Coconut Oil Honey (Stevia or Rice Syrup) to taste

End of Summer Avocado Salad

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Living on a remote island, where groceries are limited, the key to creating healthy and easy meals has been simplicity and adaptability. If we use fewer ingredients (clean, whole foods), our body has an easier time digesting and transforming our food to energy.  Plus, it takes less time, so we can spend the last of our summer days soaking up the sun. Adaptability, enables us to release the reigns a bit when reading a recipe, and make it work using what we have available locally (also a key way to ensure a healthy microbiome for digestion).

 

Anyway, I love avocado and it's the star of the show for this super easy salad.

 

Ingredients

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  • 2 Large Avocados, cubed
  • 2 Large Tomatoes, diced
  • 1 Sweet Onion, diced
  • 3-4 cups Arugula, or local green of choice. ( I love the spice the arugula adds)
  • 1/4 cup basil
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Salt and Pepper 
  • Favorite Fresh Bread, or GF Bread option

Makes two heaping bowls

  1. In one large bowl place arugula or green of choice, add basil, toss together
  2. Open and cube avocados, dice tomatoes & onions, add to arugula mix
  3. Drizzle with olive oil and balsamic
  4. Add salt and pepper to taste
  5. Separate into two serving bowls
  6. Serve with fresh or toasted bread - or your fave GF option. We love fresh coconut bread here on Little Corn Island! (pictured above)

THAT'S IT. The avocado and basil provide cooling affects for the lingering hot days of early September (or if you happen to live in the Caribbean), and you don't have to spend any time over the hot stove. We like that <3