We are what we eat

I’m grateful for the bounty of harvest season.

This month, in honor of sharing food, we are donating $1 per sale to Slow Food USA.  Check them out.  They are doing amazing work to support good, clean, fair food.

We are what we eat.  Our food affects our personal, community and global health.  Local food tastes better, is typically more nutrient rich, has a lower environmental foot print, and supports the local economy.  Local food is a great way to connect personal and planetary care.

Growing food and shopping at our local farmers market, are staples for me.  I thoroughly enjoy the seasonal flavors, and fall is one of my favorites!   This time of year, I love slow food!  So, I thought I would share a couple of my favorite slow food recipes. Enjoy!

Roasted Beets and Leeks

INGREDIENTS:

• 1-2 bunches Beets- red and/or golden
• 2 large Leeks
• 1/2 cups Pecans or Walnuts
• Goat Cheese or Feta
• Olive Oil
• Salt and Pepper

Cube beets into bite size pieces, toss in olive oil and lightly salt.  Roast beets at 400 degrees for approximately 40 minutes, or until they can be easily poked with a fork.

Slice Leeks into rings, and chop pecans.  When beets are near done, sauté the leeks and pecans over medium high heat in olive oil.  Salt and pepper the saute mixture to your liking.  Spread the leeks and pecans over the roasted beets.  Serve topped with goat cheese or feta crumbles.

Butternut Squash Peanut Soup

INGREDIENTS:

• 2-3 lb Butternut Squash
• 1 large yellow Onion
• 3 inch piece Ginger
• 6-8 cloves Garlic
• 15 oz can crushed Tomatoes
• 4 cups Vegetable Broth
• 3/4 cup Peanut Butter
• 1 T. ground Coriander
• 1 t. Cayenne
• 1 t. Salt
• 1/2 cup Cilantro
• Olive Oil

Halve butternut squash and remove seeds.  Lightly coat with Olive Oil, and lightly salt.  Roast the butternut squash at 400 degrees for approximately 40 minutes, or until it can be easily poked with a fork.

While squash is roasting, chop the onion, peel and finely chop ginger and garlic.  Saute onion over medium high heat in olive oil for approximately 5 minutes, or until lightly translucent.  Add ginger and garlic, and cook for just 1-2 minutes more.  Remove from heat.

Mix onions, garlic, ginger, tomatoes, vegetable stock and peanut butter to a large soup pot.  Stir to mix.  Add salt, coriander, and cayenne.  Once squash has cooled slightly,  remove from shell and add to soup pot.

Use a stick blender to puree all ingredients together.  Top generously with chopped cilantro.  Fresh chopped tomato are also a great fresh topping.   This soup is also delicious as a sauce over sauted broccoli, kale, or chicken over rice.

 Let me know what you think!

Be Well,  Brandi