Get all the flavors of fall in this healthy bowl of deliciousness! It’s full of nutrients and is and easy to make. Best of all, the kids love it! 3 cups butternut squash, chopped (kabocha squash would also work nicely) 1 Tbsp. extra-virgin olive oil 1 cup uncooked quinoa (or rice) 1½ cups water ⅓ cup dried cranberries ⅓ cup red onion, finely chopped 3 Tbsp. toasted pumpkin seeds ¼ cup sheep’s milk feta (optional) sea salt and freshly ground black pepper Balsamic…
Slightly sweet and creamy butternut squash, tart apples and fragrant fennel are wrapped into a rustic gluten-free and vegan galette, sprinkled with fresh rosemary, drizzled with extra-virgin olive oil and baked to perfection. Simply garnish with fresh sage, black pepper and sea salt or add a soft-cooked egg on top and serve with a nice green salad. Gather CRUST ½ cup brown rice flour ½ cup quinoa flour ¼ cup cornstarch 8 tablespoons coconut oil, chilled 6 tablespoons ice water ¼…
I’m a big fan of meals in a bowl and you really can’t go wrong with this dish adapted from Choosing Raw. It’s delicious, simple to prepare and the kids love it. Grown from a single seed, Madagascar Pink Rice amazed with its abundant growth and satisfying, subtly sweet flavor. Elusively aromatic of cinnamon, cloves and nutmeg, this soft supple rice is also nutritionally dense, milled to retain most of the wholesome bran layer. In the Lake Alaotra region, where…
