Goldenberry Glazed Acorn Squash with Pecans

Read about why goldenberries are such an incredible superfood here! Serves 8

INGREDIENTS:
1 cup raw pecans
4 acorn squash, halved lengthwise, seeds and membranes removed, then cut into rounds
3 tablespoons coconut oil, melted
¾ cup dried goldenberries, coarsely chopped
4 cups apple juice
3 tablespoons maple syrup
1 sprig fresh rosemary (whole)
sea salt and freshly cracked black pepper, to taste

DIRECTIONS:
Preheat the oven to 425 degrees F.

On a baking sheet, spread the pecans into an even layer. Toast until fragrant, about 6 minutes, and let cool. Chop coarsely.

Spread the squash rounds onto a couple of baking sheets in a single layer and brush cut sides of the squash with the coconut oil. Season with salt and black pepper, and bake until tender and lightly browned, about 35 minutes, flipping once, after about 25 minutes.

While the squash is baking, combine the goldenberries, apple juice, maple syrup, rosemary, and a pinch of sea salt in a medium saucepan. Bring to a boil and cook over medium-high heat, stirring occasionally, until the mixture has reduced to about a third and the goldenberries appear rounded, about 15-20 minutes. Keep warm to prevent the contents from solidifying.

When the squash is ready, transfer to a mixing bowl and add the pecans. Remove and discard the rosemary from the glaze and immediately drizzle the goldenberry mixture on top of the squash. Toss gently, and transfer to a serving bowl, drizzling any glaze at the bottom of the bowl on top of the finished dish. May be served hot or cold.

©2011 www.JulieMorris.net

This recipe demonstrates chia’s incredible ability to absorb up to 9 times its weight in water. For a thicker or thinner gel, adjust the water accordingly.

INGREDIENTS:

4 Tablespoons chia seeds

2 cups water

DIRECTIONS:

Mix together chia and water. Let chia stand for 15 to 30 minutes, stirring with a whisk to prevent clumping.

Gel can be used as a thickener in raw soups, fruit smoothies and fresh jams.

Dilled Kale Crisps

Whether you use an oven or a dehydrator, these are exceptionally flavorful. You can also enjoy this recipe as a delicious fresh kale salad by simply not drying out the kale at all. Note: depending on the size of the kale bunches, you will need more or less salt. Start with just 1/4 tsp and add more if needed.

INGREDIENTS:

2 large bunches of latigo (dinosaur) kale

3 Tbsp hemp oil

2 Tbsp fresh lemon juice

2 tsp onion powder

½ tsp sea salt

1 tsp garlic powder

¼ tsp black pepper

2 heaping Tbsp chopped fresh dill

DIRECTIONS:

Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces inside a big bowl.

In a small bowl, mix together the oil, lemon juice, onion powder, sea salt, garlic powder and pepper. Pour this mixture into the kale bowl.

Using your hands, massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix for about 2 minutes, then add the dill and toss until combined.

Oven Method: Heat the oven to 250 degrees. Spread the kale out as flatly as possibly onto a couple of baking sheets lined with parchment paper. Bake for 50-80 minutes, or until kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn. Store in an airtight container when not eating to prevent the kale from softening.

Dehydrator Method (preferred): Warm the dehydrator to 115 degrees. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on relative humidity).

Makes about 4 servings.

Healthy benefits: calcium, protein, manganese, fiber, vitamins (higher if dehydrated – especially C, A & K), broad-spectrum minerals, omega fats.

Parsnip Fries

Ingredients:
2 pounds of parsnips (about 2-3 large roots)
2 Tbsp coconut oil, melted
salt and pepper to taste

Directions:
Preheat oven to 425 degrees.
Peel the parsnips and trim the ends. Cut in half lengthwise, then slice into sticks – about 1/2 inch thick. Spread out onto a large baking pan and toss with oil, salt and pepper. Bake for 30-35 minutes or until golden brown, tossing parsnips once or twice during baking to ensure even cooking.

Serves 2.

Lemon Coconut Breakfast Bars

Not too sweet, these one-layer moist lemon bars are an excellent grab-and-go energy snack at any time of the day.

Ingredients:
1½ Tbsp chia seeds
3 Tbsp fresh lemon juice
1 cup oat flour
½ tsp baking powder
pinch sea salt
¾ cup + 2 Tbsp shredded dried coconut, divided
2 Tbsp lemon zest
2 Tbsp coconut oil, melted
2 Tbsp applesauce
¼ cup maple syrup or agave nectar
½ cup packed soft medjool or honey dates, pitted (about 8-9)

Directions:
Preheat the oven to 300 degrees. Grease a 8×8” baking pan.

In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.

Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.

In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.

Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares. Makes 16 2”x2” squares.

Good Seed Crackers

The good seeds: Chia, Hemp & Flax combine in this recipe to form these absolutely delicious crackers — turning a simple snack into a nutritious feast.

NOTE: In regards to the Navitas Naturuals Sprouted Omega Powder, this is a product I enjoy and use often – not just in smoothies as it is intended, but in recipes for healthy breads, crackers, and baked goods. Made from sprouted chia, sprouted flax, and sprouted brown rice, the sprouted Omega Powder does not add a tremendous amount of flavor per se, but is nutritionally a great source of natural and plant-based essential fatty acids and fiber. Essential fatty acids (Omega 3,6, and 9) have a wide range of health benefits, including supporting a strong cardiovascular system and enhancing the immune system. Additionally, sprouting these seeds greatly enhances their nutritional profile and bioavailability of vitamins, minerals, protein, beneficial enzymes, and amino acids. You can purchase it in health food stores or via the Navitas link on the right side of the page. Alternately, you can also use ground flax seed powder in its place.

You’ll need to use a dehydrator for this recipe, as the omega oils are rather “sensitive” and don’t like high heat. If you don’t have one, you may also use your oven, setting it on the lowest temperature it will go, and then spreading the cracker dough on wax paper on top of a cookie sheet. Leave the oven door slightly ajar to keep the temperature low, and “bake” until crisp (will take several hours, depending on oven temperature).

INGREDIENTS:

¼ cup chia seeds

2 Tbsp flax seeds

1/3 cup + 1 Tbsp Navitas Naturals Sprouted Omega Powder (or use ground flax powder)

1 cup water

2/3 cup hemp seeds

2 Tbsp coconut oil

¾ tsp sea salt

¼ tsp black pepper

½ tsp garlic powder

DIRECTIONS:

Soak: Place chia, flax and sprouted omega powder in a bowl and stir in water. Allow to stand for 10 minutes to allow seeds to soak up water.

Combine: Add in hemp seeds, coconut oil, salt, pepper and garlic powder.

Dry: Spread the mixture into a thin layer on a nonstick dehydrator sheet. With a knife, score spread into squares for easy separation when dry. Dehydrate at 115 degrees for 12-20 hours or until crispy, flipping once for uniform dehydration.

Store in an airtight container.  Makes about 2½ dozen crackers.

Healthy benefits: fiber, Essential Fatty Acids (EFAs), vitamin E, complete protein