Featuring healing herbs, this lightly sweet stew will surely warm you on a crisp winter’s day.
Related to mint, rosemary is a small evergreen shrub prized for its aroma and flavor as well as its healing properties. Rosemary stimulates the immune system, improves digestion and increases circulation. Native to the Mediterranean, rosemary is now cultivated in temperate regions throughout the world.
Preheat oven to 350°.
Cut squash in half, remove seeds. Spread oil on cut sides. Place cut side down in baking dish and bake 45 minutes to an hour, until squash is soft.
While squash is baking, prep remainder of ingredients.
Peel and chop onion. Finely chop garlic. Chop celery and carrots. Chop broccoli crowns, and peel and chop broccoli stems. Place rosemary, thyme and bay leaf in an herb bag. Rinse and drain beans.
When squash is finished, scoop out flesh and cut into bite-sized chunks.
Sauté onions over medium heat, with extra virgin olive oil, in a large Dutch oven or soup pot, until soft.
Add bison and continue to cook, stirring frequently, until browned on all sides.
Add garlic, celery, carrots spices, broth, beans and apple cider vinegar. Bring to a boil, then reduce heat. Add herb bag and simmer for 10 minutes.
Add broccoli and squash and cook for a further 10 minutes.
Remove herb bag and ladle stew into bowls. Enjoy!
Preparation: 10 minutes, plus 1 hour to bake
This tasty curry features red kuri, a beautiful winter squash.
If red kuri is not available in your area, feel free to substitute a winter squash of your choice. Red kuri is a naturally sweet, versatile squash that is great for baking and stuffing, in addition to stir-frys and curries. Kuri, like all winter squash, is high in vitamins A, C, riboflavin and thiamin, as well as the minerals calcium, potassium and iron and an excellent source of fiber. Winter squash have anti-inflammatory, antioxidant and blood sugar benefits. Enjoy this beautiful dish on a crisp autumn’s day.
Preheat oven to 350°.
Toast coconut in a dry skillet over medium heat, 2-3 minutes, stirring constantly.
Cut squash in half; spread 1 tablespoon coconut oil on cut sides. Place in a baking dish cut sides down and bake for 30-45 minutes, or until tender.
While squash is baking, prep other ingredients. Peel and dice onion. Peel and press or mince garlic. Grate ginger. Chop cauliflower and kale. Juice lime.
Following package instructions, make enough quinoa for 4 servings.
Sauté onion, garlic and ginger in 2 tablespoons coconut oil in a Dutch oven or soup pot over medium heat. When onion is translucent, add cauliflower, spices and chicken broth. Simmer 20 minutes, or until cauliflower is al dente.
When squash is cooked, scoop out flesh and add to cauliflower. Stir in kale, coconut milk and lime juice. Simmer until kale is bright green and tender, stirring occasionally.
Ladle over quinoa and sprinkle toasted coconut on top.
Preparation: 30 minutes active, plus 45 minutes to bake