Posts Tagged ‘seasonal eating’
When I was a little girl, my father used to call all of us his little pumpkins. Each fall, he would head out to the store and return with a bag of orange colored candies in a pumpkin shape with agreen top for his little “pumpkins.” Those may be the only pumpkins I ate as a child, as I was quite the picky eater, so I avoided most vegetables. However, I later learned that I was not getting out of eating them, I was missing out.
Pumpkins are great for holiday pies, jack o lanterns, and warming soups. They offer zinc, selenium, vitamins A, C and E, folate, calcium, iron, magnesium and potassium. If you have been paying attention, you also know by now that pumpkins contain loads of healthy antioxidants in the form of that orange pigment beta carotene. This helps to protect against cancers, heart disease and even aging.
Since pumpkin soup and pie recipes abound, I am including a recipe that is great for your little pumpkins that, like me, may need a little convincing when it comes to orange foods!
Pumpkin Spice Cake
1 and a half sticks organic butter, softened
1 and a half cups sucanat
2 cups pumpkin puree (canned is fine, but use organic)
1 t pure vanilla
1 T lemon juice
3 cups wheat flour
1/2 t baking powder
2 t baking soda (aluminum free)
1/2 t salt
1 t cinnamon
1/2 t ground ginger
1/2 t ground cloves
1/2 cup milk
Cream together the butter and sugar. Add the eggs, one at a time. Then add the pumpkin, lemon, milk and vanilla and mix until blended. Add the dry ingredients, 1 cup at a time. Once fully mixed, pour into 3 greased 9 inch pans. Bake at 350 degrees for 20-25 minutes or until golden brown.
For a holiday treat, stack the layers together with this maple cream cheese frosting between each. Mix together one 8 ounce block of cream cheese and 4 t maple syrup. Frost the tops, but not sides, for a rustic stacked look.
This post was taken from the Vintage Remedies Guide to Real Food: Let Your Food Be Your Medicine chapter.
Photo credit: iStockPhoto
From the Vintage Remedies Guide to Real Food: Zucchini is a summer squash. While summer and winter squash have similar nutritional profiles, summer squash have several additional nutrients. Iron, vitamin K and zinc can be found in greater abundance in zucchini, though the exact differences among summer and winter squash will vary according to the growing conditions and type of squash.
Summer squash generally have shorter shelf lives than winter squash, so they need to be consumed quickly after purchasing, while winter squash can wait a few weeks. When preparing squash, summer squash have edible skin, so there is no need for peeling. Winter squash should be peeled or served in such a way that the peel can be easily avoided.
After a long, hot summer filled with plenty of squash, I’m not sure that I can eat anymore! We’ve been including our beloved zucchini in chocolate cake, cupcakes, on the grill, you name it! Do you need one more idea for your garden’s bounty? Try these fantastic zucchini bites! I personally love them dipped in a fresh tomato sauce.
- ” 2 medium zucchini
- ” 1 egg
- ” 1 T coconut oil
- ” 1/2 cup white wheat flour
- ” 2 chopped scallions
- ” 1 T parsley
- ” 2 T crumbled feta
- ” Coarsely grate the zucchini, then place on towels to release some of the moisture. While the zucchini is sitting, whisk the egg with the oil, flour, herbs and cheese. Stir in the zucchini. Add salt and pepper to taste. Scoop by the teaspoonful onto a baking sheet. Bake at 375 degrees for 45 minutes or until brown and firm.
Here is Caroline’s version of the finished product. Bon appetit!
With the launch of our big new project a mere 2 days away, we’re working overtime here at the Vintage Remedies office. There are so many important details about the new program that we don’t want you to miss. So, even though we can’t tell you what it is just yet, we can give you some pointers of things not to miss when it comes out. (And you might just call these subtle hints about the awesomeness of the new launch!!)
1. Giving Back. We’ve always dreamed of having a one-to-one aspect to Vintage Remedies, but haven’t had just the right project to make that work. Now we do and we’re so excited about this feature of the new launch. So, when we make our big announcement Tuesday, don’t miss the “Giving Back” tab on the right!
2. Connections. This new launch will have its own facebook fan page, twitter page and newsletter – completely separate from the regular Vintage Remedies pages. On these new pages, we’ll post even MORE practical tips for natural living. Don’t forget to sign up, like us and follow us! (And here’s a hint – you’ll earn more entries in our giveaways when you do!)
3. Benefits. This new launch is extremely versatile! It benefits the workplace, medical professionals, families, childbirth professionals and so many more people! (Confused yet? It’ll all make sense Tuesday…) So, if you’re a medical, childbirth or wellness professional, an employer, a mom or a part of a family (that’s everyone!) be sure to click on the “Benefits” tab to see how this new launch will best benefit you and your unique needs!
4. Completely Unique. Sometimes we take a concept that’s already being done and do it better. We did that with our Herbalist courses, and are proud to offer the best available! But sometimes, we get a little creative and come up with a completely new idea that’s never been done before. Like Vintage Remedies for Girls, Guys and Kids. We love both types of projects, but this one is completely unlike anything else. Make sure you read through the description to fully explore all of the great features and components of the new launch. Trust us – having worked on each individual aspect of the project, we know there are features galore!
5. Exclusivity. We’re thrilled about this new launch and expect it to be a HUGE hit. To share our excitement, the first 25 to participate will benefit from some special savings. Unlike our previous releases where the pre-release phase was determined by a specific date, this one is restricted to the first 25, so you don’t want to delay. Plus, there are big benefits to being the first in your area… you’ll see why on Tuesday!
Excited yet? We are! We’ll be posting more giveaways soon. The next three will have a combined retail value of OVER $500! Definitely stay posted, enter the giveaways and join us Tuesday for the big announcement. We know you’ll love it as much as we do. See you then!
So there’s my box this week. Full of everything green – more kale, lettuce, chard (red and green), bok choy and some strawberries. And yes, that IS a lot of greens! This might be the first time CSA newbies wonder just what they’ve gotten themselves into! Sure, there is a great variety – but still – this is a lot of greens. And I’ll admit – it is right about now that I start craving the juicy tomatoes I know I’ll tire of just as quickly. But, here’s the thing about CSAs: they help us to eat seasonally. Eating with the seasons is not just a feel good eco-conscious trend of the moment. Eating seasonally is more in line with how our bodies were designed to eat. As a wellness professional, I often spend quite a bit of time harping on natural and real foods. I even wrote a book on the subject. <ahem> BUT, that is only the first part. There is a good reason certain foods are available certain times of the year. Right now, had we been born into any century other than this one, we would be downright giddy at the new sprouts coming out of the ground. Because we would have just spent the winter gulping down root vegetables and other foods that had been “put up” for the winter. We would be worn out from fighting off winter bugs and excited to enter this new season. Our bodies would be sluggish from our mini hibernation and these cleansing greens are the perfect remedy. There are many things all of these green have in common. Primarily – they are fantastic detox foods! Spring veggies have a short shelf life – unlike squash or potatoes of the fall – and they are filled with water, micronutrients and fiber to flush our bodies clean.
While we may not have existed primarily on stored foods and root veggies all winter, we did just finish up a string of indulgent holidays from Thanksgiving to Valentine’s Day. We spent months with our windows tightly shut (which keeps our air filthy), fighting off H1N1 and numerous other concerns and our kids are wrapping up another stressful year of schooling. Our bodies are just as in need of a detox as our ancestors, and a great way to gently detoxify the body – something I’m a HUGE fan of – is to add some greens to the diet daily.
So, there you have it. Want to really spring clean inside and out? Eat your CSA greens – all of them! And here’s how:
The kale, bok choy and chard can often be used interchangeably in recipes. If you have a favorite that calls for one, you can always sub another. Or, you can do what I like to do and use a blend of them.
While they are all great when cooked, I felt like something a little more simple tonight, so I went with this recipe – one of my favorites – with a few alterations.
I used my lettuce, chard and kale this time – just a few pieces of each. Then I added the green apple and celery – both of which are also great liver boosting, cleansing foods.
I whisked my vinaigrette – using whole grain mustard instead of the ground for a deeper flavor. Again – purifying vinegar, healthy and fresh olive oil and natural maple syrup – which is definitely a superfood.
And of course, I glazed my pecans with maple syrup – one of my favorite treats.
I tossed it all together, topped with some artisan croutons from a local bakery and added the bleu cheese on top just for fun. Start to finish = 12 minutes. And I’ve got a fun and surprisingly filling meal that is packed full of nutrients! Lots of iron, fiber, B vitamins, calcium, chromium, vitamin A, potassium, zinc, vitamin K, protein, magnesium, chlorophyll and amazing phytonutrients that help increase eyesight, cleanse the body, support heart health, balance the blood sugar, and yes, prevent many forms of cancer.
Still wondering what to do with the rest of your greens? Try making green smoothies by tossing them in a blender with some berries and a little juice. You could also saute them and toss into just about any favorite pasta. Or, combine with sun dried tomatoes, feta and some basil for a fun and unique pizza topping. The combination of flavors and textures is amazing.
Wondering what to do with all of that organic goodness in your CSA box each week? Or perhaps you’re the one that didn’t even join a CSA this year because you’re not sure what to do with 5 pounds of zucchini? Stay with me; I’ve got you covered. Each week, I’m going to show you what’s in my box. Contrary to what you may have been told, a CSA box includes a huge variety of produce! Our farmers (Delvin Farms for those of you that are local) grow over 80 varieties of heriloom and traditional vegetables – yes eighty! So, no, I won’t be showing you what to do with 5 pounds of zucchini, because I’m pretty sure I’ve never received that much at one time. But, I will show you what kind of yummy veggies you can actually expect to find in a CSA box – and perhaps even more importantly, I’ll show you what to do with it!
Yes, really. One of the biggest benefits to a CSA – seasonal and local eating – can also be incredibly impractical to our palates that are accustomed to enjoying tomatoes in January and strawberries in October. While we all wait impatiently for that first bright tomato in our box, after the third week of tomatoes, bruchetta and sandwiches are becomming tired! I’ve been there; I know. I really do!
So, with the arrival of each box, I’ll show you step by step how to prepare some amazing and unique dishes with the food that is currently in season. I’ll give pictures, instructions and – of course – my personal comments. You don’t have to be a part of my farmer’s CSA to enjoy the recipes – what I’m enjoying in my box is probably not that different than what you’re finding in your box. And if you didn’t take the plunge this year, you can find everything at your local farmer’s market – and gain the confidence to sign up for a regular share next spring!
I pick up my boxes at the farm on Wednesdays, so you can look for the next post in the series either Thursday or Friday. Our CSA begins this Wed, so the first post will be later this week. Stick around!