squash

/Tag:squash

Baked Squash with Vegetables

By |March 15th, 2010|

Mmmmm I love the sweet vegetables in this meal. So very yummy and so many Powerfoods in one meal. Another great thing I like about this meal is that it is so simple to prepare and in only one dish which means there are few dishes to wash.

BAKED SQUASH WITH VEGETABLES

Ingredients:

1 medium kabocha squash
2 sweet potatoes
2 medium carrots
2 parsnips
10 very small onions or cut up one big onion
3 – 7 cloves garlic, sliced (optional)
1 tsp rosemary
3 tbsp. coconut oil or ghee
Salt to taste
Black pepper to taste (optional)

Directions:

1.    Cut carrots, parsnips, sweet potatoes and squash into 2 inch pieces.
2.    Remove skins from onions and leave whole.
3.    Place all vegetables into a glass casserole dish.
4.    Mix in sliced garlic, rosemary, coconut oil or ghee, and sprinkle with salt.
5.    Bake in 400º F. oven for 45 to 60 minutes till tender.
6.    Stir occasionally while baking.

More delicious recipes to try:

                                 Kabocha Squash Soup

KABOCHA SQUASH SOUP

Steamed Winter Vegetables

 

Get healthy tasty vegan gluten free recipes and useful lifestyle tips
sent to you once a week, subscribe to the 
newsletter.

You can also learn how to plan and prepare super healthy meals with my 

2-5-30 Healthy Diet Online Courses.

Copyright © Diana Herrington www.RealFoodforLife.com

KABOCHA SQUASH SOUP

By |March 3rd, 2010|

This is my favorite soup which I developed a few years ago.  Every time I make it for friends they just love it and so do I!

KABOCHA SQUASH SOUP

Ingredients:
1 medium Kabocha* squash
1 large onion or two small onions
2 large leaves of Kale
4 to 6 cups water
2 inch piece of fresh ginger
½ tsp Cinnamon, cardamom, coriander,
1 tsp turmeric
5 drops of Sunny Dew (light Stevia)
Add salt & pepper to taste

Directions:
1.    Cut squash in half, scoop out the seeds, then cut the squash into eight pieces.
2.    Chop onion and ginger.
3.    Put squash, onions and ginger into a steamer and cook till squash is soft. Remove and let cool. Save the flavourful water left over from steaming.
4.    Steam chopped Kale a few minutes or until tender.
5.    Sauté spices in sesame oil or coconut oil for a couple of minutes.
6.    Separate the squash flesh from the skin. Put the cooked squash in a large bowl or pot.
7.    Add 3 cups of the leftover water used to steam the squash and stir in onion and ginger.
8.    Run the squash and onion mixture through a blender, portion by portion, until you’ve blended it all.  You can also use a hand blender and blend it right in the soup pot, which is what I do, but do be careful as it can splatter everywhere.
9.    Put the blended mixture into a soup pot, adding the broth created from the steamer to attain the consistency you like.
10.    Add cooked kale, spices, salt and pepper to taste.
11.    Serve with a dollop of yogurt or sour cream.  I use vegan choices.

* You may use butternut or any dark orange squash.

Note!  We did not have a personal picture of this soup so used a stock photo. Imagine that the bread is healthy rice bread!


Feel free to share this by email or Facebook or Twitter by clicking on the “bookmark and share” below. We also love comments.

More Great Ways to Use Squash:

                                Baked Squash with Vegetables

Baked Squash with Vegetables

Steamed Winter Vegetables

Get healthy tasty vegan gluten free recipes and useful lifestyle tips sent to you once a week, subscribe to the newsletter.

You can also learn how to plan and prepare super healthy meals with my
2-5-30 Healthy Diet Online Courses.

Squash – Powerfood For All Seasons

By |February 25th, 2010|

Squash is a member of one of the oldest vegetable families in the world. It is a very versatile vegetable that can be used in soups, stews, purees, desserts and pies. There are also many kinds which are just decorative.

There are 2 Categories of Squash:

Summer Squash, which have bush vines, tender skin and are eaten when small and immature.

Winter Squash which are hard skinned and good for storage.  Summer squash is a tasty offering savoured by people from around the world. Its nutty flavour and moist texture enrich a vast array of dishes, ranging from dumplings to salads.

Summer squash

Summer squash has an abundance of manganese and vitamin C, and also magnesium, vitamin A, fibre, potassium, folate, copper, riboflavin, and phosphorus. It also has omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein. So you see it is a very healthy food.

zucchiniZucchini: still dominates as the best known summer squash.  It has thin skin that is usually green but can be yellow or striped or speckled. Being tender it cooks fast and it has edible flowers are often used cooking.

Other Summer squashes are:
Crookneck and Straightneck Squash: 
usually have a yellow skin and sometimes a green skin. Crookneck squash is partially straight with a swan-like neck. It was genetically altered to produce its straightneck cousin that is shaped as its name implies.

Pattypan Squash: a small saucer shaped squash with skin of either pale green or golden yellow. Its flesh is more dense and a little sweeter than the zucchini.

Winter Squash

Winter squash has a high amount of Vitamin A (beta-carotene), with vitamin C, potassium, dietary fiber and manganese. It also has folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.

Butternut squash: Tan colour with small seed cavity. This squash stores well and has a good flavour. Fairly dense golden flesh, makes an excellent puree.

Pumpkin: Good in sweet and savoury recipes. pumpkin

Acorn squash:  A deep black-green colour with a rich orange thick flesh – Delicious! Good for baking in the skin.

Doody or white pumpkin: Has pale greenish-white flesh and a delicate flavour.

Buttercup:  Dark green colour with a deep orange flesh. This extra dry squash has a sweet flavour.

Delicatta:  A creamy colour with green stripes. This squash is like a Sweet potato squash.

Spaghetti: Creamy colour with an oblong shape. The Flesh resembles spaghetti when cooked. Top with your favourite sauce!

Small Wonder: Light orange colour vegetable spaghetti looks like a soft ball in shape. It has more flavour than spaghetti squash. Great with salt, pepper, and butter.

White Acorn: A creamy white on the outside, pale yellow on the inside. It has a delicate nutty flavour.

Kabocha:  A pumpkin shaped winter squash. It has a rich, sweet flavour and when cooked its texture resembles that of a tender potato. Kabocha squash weighs an average of three pounds and has spotted or blotchy dark green skin. It can be baked, steamed, stuffed or pureed. Works well as a substitution in recipes that call for pumpkin or sweet potatoes. Kabocha is generally available […]

Special Vegetarian Dinner

By |December 22nd, 2009|

This special occassion vegetarian dinner is easy to prepare and a balanced meal in terms of acid/alkaline and food combining.  The most time consuming is the nut loaf but it is so delicious that it is worth it and does not take as much time as cooking a turkey.  Also, it is full of protein from all of the nuts and seeds…even my non-vegetarian friends and family like it.  

NUT LOAF

Ingredients:
½ cup cashews
½ cup almonds
10 almonds for decoration
2/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup walnuts (chopped)
1 cup short grain brown rice
1/3 cup soya flour
4-6 tbsp soya sauce
1 onion
2 pieces of celery
¼ cup water
2 tsp basil
2 tsp. marjoram
2 tbsp flax meal

Directions:
1.    Lightly roast cashews, almonds, sunflower seeds and pumpkin seeds in the oven.
2.    Chop and sauté onion and celery.
3.    Chop all the nuts and seeds.
4.    Mix all the ingredients together and moistening with water.
5.    Pat mixture into a well-oiled bread tin.
6.    Decorate top with 10 almonds and line bottom of tin with grease proof paper.
7.    Bake at 350 degrees for 25-35 minutes.
Serve with mushroom or onion gravy.
   
Usually the problem with cranberry sauce is that it is full of sugar. Here is my version of the popular Cranberry Sauce without any sugar which is no easy thing when is comes to cranberries as they are so tart.

CRANBERRY SAUCE (sugar free)

Ingredients:
1 Package whole, organic cranberries (fresh, not frozen)
1 Organic Apple, cored and chopped
1 Cup Apple juice
1/4 Cup Organic, Brown Rice Syrup
1 tsp Stevia (Sunny Dew is best)
Pinch of salt

Directions:
1.    Put all ingredients into a sauce pan and let simmer for a few moments.
2.    Remove and let cool.
3.    Taste and add more Stevia or Brown Rice Syrup if you like it sweeter.

Nutritional Tips: Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body.read all their healthy benefits here:  Cranberry Benefits

In clinical studies cranberries have been shown to help maintain a healthy urinary tract and be especially beneficial to the eyes (significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy)

ASPARAGUS WITH LEMON JUICE

Ingredients:
1 pound asparagus, washed, trimmed, and cut diagonally into 2 inch lengths
1 tablespoon extra-virgin olive oil
1/2 lemon juiced
Dash of Spike seasoning

Directions:
1.    In a large frying pan over low heat, heat the olive oil
2.    Add Asparagus and cover and cook for 5 minutes.
3.    Add Spike and stir cook an additional 1 minute.
4.    Add lemon juice stir well and serve.

Nutritional Tips: […]