Category for carrots, cauliflower and squash
Posted on February 25, 2014
During winter I roast vegetables several nights per week. I learned in my Ayurvedic training during the early 1990’s that it’s important to adapt both cooking and eating to the seasons. Mostly, though, it’s just common sense to eat local root vegetables in the winter (this is one of my favorite carrot recipes) and to run a nice toasty oven on a cold evening.
Roasted vegetables are an amazing dish –affordable, easy to make, and quite healthy. One of the best things about this Roasted Cauliflower, Carrots, and Zucchini is the beautiful mini-rainbow of colors the vegetables in this dish create.
So if you’re looking for a roasted vegetable recipe, take a peak at this one –it’s perfect for the most seasoned of chefs, as well as beginner cooks. Personally, I think this is the best way to cook zucchini and carrots… and cauliflower too!
Posted on November 5, 2013
Forget processed gluten-free noodles, spaghetti squash noodles are nature’s very own Paleo pasta.
Spaghetti Squash is one of my favorite vegetables. This fabulous winter squash is easy to make. The best thing about spaghetti squash is that it’s a versatile gluten-free, grain-free substitute for regular pasta –yes, here you have nature’s very own Paleo pasta noodles.
I make Paleo pasta noodles for myself whenever the rest of the family is eating their processed gluten-free noodles. Though often the boys have a helping […]
Posted on October 21, 2013
Butternut squash is a superfood –high in fiber, antioxidants, phytonutrients, beta-carotene and anti-inflammatory compounds.
Butternut squash is a superfood. That’s not why it’s one of my all time favorite vegetables though. I simply love the rich sweet taste of this incredibly flavorful squash. It’s quick and easy to prepare and takes little effort to “gussy up.” When serving it as a side dish, I put butternut squash on the table hot out of the oven with a smear of coconut oil, […]
Posted on September 10, 2013
Paleo tzimmes –traditional Jewish fare that tastes great and is healthy to boot.
A while back my mother-in-law asked me to create a tzimmes dish for the Jewish holidays; it was a comment from Shari in NC that spurred me towards fulfilling that wonderful request.
I made tzimmes for our Rosh Hashanah dinner a few days ago and my family loved it so much that I’ll be making it again for Yom Kippur.
There are several ways to make tzimmes, though most often […]
Posted on October 8, 2012
Roasted winter squash, a golden harbinger of the chilly season to come.
I’m obsessed with winter squash, especially when it’s roasted. Acorn squash is one of my favorite vegetables in the entire world. My younger son likes it just as much as I do. In fact, he and I ate so much squash when he was a baby that he had a nice orange glow to him from an (over) abundance of beta carotene.
Now he’s bigger and he still likes squash. […]
Posted on September 20, 2011
Using anitoxidant rich low-carb cauliflower, this dirty rice recipe makes one heck of a savory Paleo side dish.
For those avoiding starchy high carb foods such as white rice, cauliflower rice is a wonderful alternative that is highly nutritious.
When I posted my recipe for Cauliflower Rice a year ago, I received numerous requests for various flavored varieties of that dish. So when I opened one of my new favorite books, Paleo Comfort Foods and saw that they had a recipe for […]
Posted on November 30, 2010
Latkes are everyone’s favorite Jewish fried food. The typical latke is made with potato, flour and eggs. I however, like to make a more Paleo friendly latke and now with this new recipe, I have 2 versions of Paleo pancakes.
Generally at Hanukkah, I make a Butternut Squash Latke, though this year I was searching for a bit of variety and so came up with this Carrot Scallion Latke. Why carrots? Well, first of all, my younger son asked me to […]
Posted on November 8, 2010
A perfect addition to your Paleo Thanksgiving.
I’ve been making this mashed cauliflower recipe for several years now. So I must be on the same page as my readers –when I posted my Cauliflower Rice recipe I received suggestions from Jose and several others to make mashed cauliflower.
This cauliflower dish (which I make in place of mashed potatoes) is perfect for a gluten free, Paleo Thanksgiving. I like to have something mashed and gooshy at Thanksgiving not only as a […]
Posted on October 18, 2010
My boys love these carrot fries hot out of the oven. I like baking them as it eliminates the messy splattering that results from the typical preparation of French fries –frying.
Speaking of messes, I feel like I’m cleaning up a lot of them these days. Writing a book this summer really threw me for a loop. First, I wasn’t entirely planning on it. Second, I spent just about every waking (and too many that should have been sleeping) moment(s) on the […]
Posted on September 10, 2010
I mentioned in my Stuffed Peppers post the other day that I would give you all the recipe for my Cauliflower “Rice.” Around here, we call it Cauli Rice, and I’m super happy that my husband and children like to eat it as much as I do. Cauli Rice is a tasty, nutritious, grain-free, alternative to white rice for those of us that follow a Primal or Paleo eating plan. Works for the Atkins people too.
I’ve been making Cauliflower Rice […]
Posted on March 19, 2010
Carrot Kugel –who would have thought of that? Well, the fabulous Lisa Stafford, that’s who. Lisa recently posted her recipe for Carrot Souffle in the forums and here’s what she had to say about it:
“I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster oven for lunch on Wednesday. Before I put it away, I tried it cold. Oh my goodness! I like it cold much better. It reminds me of […]
Posted on December 12, 2008
The other day, I noticed that I had 2 butternut squash sitting in my kitchen, waiting to be cooked. The first I turned into butternut squash soup.
I wanted to be a bit more creative with the second one, so I figured I’d make fries out of them. The boys must have eaten an entire 3 pound squash worth of oven fries. They chowed on them all afternoon and then asked for more. I ate quite a few myself, to me […]
Posted on October 24, 2008
Because fresh food in general tastes better and is often cheaper than processed food, I have put together a short demo on how to roast your own pumpkin.
How to Roast a Pumpkin:
Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter
Rinse the pumpkin under warm water, removing any dirt or debris
Cut the pumpkin in half on a large cutting board, with a sharp knife
Scoop out the seeds with a metal spoon, […]
Posted on October 10, 2008
Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take.
I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way!
Acorn Squash with Cranberry Apple Stuffing
2 acorn squash
Posted on December 3, 2007
Healthy, gluten free, potato free latke recipe for Hanukkah.
Hanukkah is a day away and that means only one thing: fried food! Lots of it. Yum. I love a good crispy latke, or just about anything fried for that matter.
Below is my favorite recipe for latkes. I have been making these gluten-free latkes for 5 plus years and my family still rejoices each Hanukkah when I serve them.
Butternut Squash Latkes
4 cups butternut squash, peeled and grated
1 small onion, peeled and grated
Posted on November 21, 2007
This dish is really more of a soufflé, though in my house it has come to be known as the cherished “Squash Pie.” This morning my dear friend Amado called looking for this recipe for his Thanksgiving feast.
2 medium butternut squash, cut in half, seeded
3 tablespoons butter or coconut oil
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon celtic sea salt
Rub squash with a dab of coconut oil
Place cut side down on a metal baking sheet
Posted on November 20, 2007
This is one of my fall favorites. I started making it years ago when we lived in New York. This dish showcases squash as great comfort food for the whole family.
Squash with Cherries
1 large butternut squash, peeled, cut into one inch cubes
½ cup dried cherries
3 vanilla beans
3 cinnamon sticks
10 slivers lemon peel
1 cup apple juice
½ teaspoon celtic sea salt
Toss ingredients together in an 9 x 13 inch baking dish
Bake covered at 350° for one hour
Remove cover and bake an […]