Recipe: "Carved Pumpkin" Stuffed Pepper
If you saw the “Carved Pumpkin” stuffed peppers photo in the October Edition of Savor Your Health e-newsletter, you will want to try this recipe. If you haven’t subscribed yet to Savor Your Health, a monthly healthy living e-newsletter, enter your email address in the sidebar sign-up form.
Ingredients
- 4-6 sweet bell peppers
Filling
- Spoonful of Bacon Fat, Ghee or Butter
- 1 medium onion, diced
- 2 carrots shredded fine
- 1 stalk celery diced fine
- 1 small zucchini or preferred squash shred fine
- Several large handfuls of spinach
- 1 lb pork sausage
- 1 egg
- 2-3 t rubbed sage
- 1 t salt
- ½ t pepper
- ½ t ground mustard or 1 T stone ground prepared mustard
- 2 T Worchester Sauce
- ½-1 c cooked grain, optional
- Preheat Oven to 350F
Preheat Oven to 350F
In a skillet over medium-high heat, sauté the onion, carrots and celery in bacon fat until crisp tender. Add zucchini and spinach. Cook until the spinach is wilted. Allow the...
Recipe: Lacto-Fermented Cranberry Chutney
A probiotic twist on a holiday favorite!
Ingredients:
- 3 cups of organic cranberries (fresh or frozen)
- 1/2 cup of nuts (pecans were suggested and I’ve used hazelnuts or other nuts in place and it has always been tasty)
- 1/2 cup of rapadura suagar or sucanat sugar
- 2 teaspoons of sea salt
- 1/2 cup of whey (or fruit ferment, such as water kefir)
- 1/2 cup of prune juice or other juice (I use fresh pressed apple juice or extra apple ferment)
- 1 teaspoon of cinnamon
- 1/2 teaspoon of cloves (I prefer powdered, but you can use whole or a little of each)
- finely grated rind from one orange and one lemon (optional, but super nice if it's zested with a microplane)
- juice from 1 orange
- juice from 1 lemon
- 1/2 cup of raisins
Directions:
Pulse all, except raisins, in food processor. Stir in raisins. Ferment at room temperature for 48 hours or longer (to taste), then refrigerate. Super simple!
Extra Tips:
The chutney is ready to be refridgerated when your tongue can only detect a trace...
Recipe: Easy Baked Pears
As you can see, even the most discriminating of taste-testers enjoy this dessert, which can be made with no added sugar whatsoever, but will still satisfy that sweet tooth. Start with the basic recipe, and then get creative with the optional additions discussed below, or your own inspirations. Enjoy the bounty of fall!
Ingredients
- Pears (as few or as many as you like; this dish is so simple, it's still worth it to make for yourself when you're dining alone)
- Butter (organic, grass fed is best; you can also substitute ghee or coconut oil)
- Cinnamon (and/or other complimentary spices like nutmeg, cardamom, ginger, etc.)
...
Recipe: Crispy Rosemary Walnuts
This recipe is slightly adapted by Summer Waters, L.Ac., NTP, CGP, from page 516 of “Nourishing Traditions” cookbook – contact Summer for additional information on getting your own copy of this valuable cook and health book.
Makes 2 cups
Ingredients:
2 cups crispy walnuts, preferably organic (see “Nourishing Traditions” for instructions on how to make crispy nuts, and why it’s important to)
2 Tablespoons butter or ghee (organic, preferably from pastured animals)
2 Tablespoons dried organic rosemary
1 teaspoon sea salt (unprocessed is best)
½ teaspoon cayenne pepper (if tolerated, or other spice or herb if preferred)
Instructions:
Melt butter or ghee with rosemary, sea salt, and cayenne pepper. Toss with walnuts, spread on cookie sheet and bake at 350 degrees for 10 minutes. Let cool, then store in an airtight container in the refrigerator. These delicious nuts make an outstanding snack, addition to meals, and/or...
