Even squash haters like roast squash, especially of the delicata and acorn varieties. When these beauties are in season I like to occupy my entire oven with their sliced presence, roast until their skin bursts golden and adorn every meal with a touch of fall.
Just go ahead and drool all over the computer…it’s okay, really. The star of the show here is the tahini lemon sauce, creamy smooth sesame tahini is such a versatile ingredient. This sauce is not only great on salads and vegetables but also really nice with grilled chicken or white fish, as a dipping sauce for roasted potatoes and yam fries, added to vegetable soups or just smothered on a chunk of sourdough. Make a big batch and save moola on pre made salad dressings, seriously if you are into having a lower grocery bill then you need to start making your own dressings and sauces. The pre made stuff is not only expensive but usually loaded with additives, preservatives and unhealthy oil like canola and soy (yes, even the organic ones!).
Tahini is a power food, it’s higher in protein than most nuts and packed with important minerals like calcium, magnesium, potassium (potassi-yum!) and iron. Seeds are a lot easier to digest than nuts, you don’t have to soak them forever to make them more absorbable which is a huge timesaver. Sesame is one of the most nutrient rich seeds you could eat. I sprinkled some black sesame seeds on the salad, which are really high in iron AND they look cool, right?
Roasted Squash Salad with Lemony Tahini Sauce + Feta
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 4
You can easily double or triple the recipe and keep a jar of this sauce on hand in the fridge. It lasts about a month. Use whatever fresh local veggies are on hand, this is just what I had available.
Ingredients
1 acorn squash, cut into ½ inch slices
1 delicata squash, cut into ½ inch slices
1 beet, cut into ½ inch slices
a few radishes, sliced
a handful of cherry tomatoes
small chunk of feta
a few handfuls of local greens- lettuces,kale,arugula- you name it!
2 Tbs. Tahini
1 whole lemon, juiced, seeds removed
2 Tbs olive oil
2 garlic cloves
1 Tbs honey
1 tsp worcester sauce or 1 anchovy filet
½ tsp sea salt
generous amount of fresh cracked pepper
Instructions
Preheat oven to 400F
Lay out the squash and beets on a roasting tray and drizzle with a bit of olive oil and a sprinkle of sea salt. Bake for 45 min. turning halfway through.
In a blender or food processor, add the tahini, lemon, garlic,honey,worcester, salt and pepper and blend until smooth and creamy.
Assemble the greens on a large plate or in a large mixing bowl, top with your veggies, roasted squash, beet,crumbled feta and a generous amount of tahini sauce.
Have you ever seen anything
in your life
more wonderful
than the way the sun, every evening,
relaxed and easy,
floats toward the horizon
and into the clouds or the hills, or the rumpled sea,
and is gone—
and how it slides again
out of the blackness,
every morning,
on the other side of the world, like a red flower
streaming upward on its heavenly oils, say, on a morning in early summer,
at its perfect imperial distance—
and have you ever felt for anything
such wild love—
do you think there is anywhere, in any language, a word billowing enough
for the pleasure
that fills you, as the sun reaches out,
as it warms you
as you stand there, empty-handed—
or have you too
turned from this world—
or have you too gone crazy
for power,
for things?
-Mary Oliver
I think in some way we have all gone a little crazy, gotten a little bit (or a lot) lost at times. Forgetting the small miracles that every day brings forth. We are witness to a multitude of miracles within every moment. In such a mad world it’s easy to lose track of what’s really important, how truly blessed we are just to feel the suns kiss on our skin.
Mornings like these, when you permeate a radiant contentment, what do you do? How do you string that zeal along and stretch it out and make it last? For me, I linger softly around the fridge and wonder what I can create to continue the good vibration. The answer is always different, but on this day, it was Huevos Rancheros, a favourite comfort food, that doesn’t have to live solely at the breakfast table. Of course if you know me, my huevos recipe is very non-traditional. Skip the beans, load up some yummy roasted sweet potato, easy grain-free tortillas, roasted tomato sauce spiked with ample amounts of homemade hot sauce, and crumbled feta, all with a generous squeeze of lime and a handful of cilantro. String the good feelings along, make them last, nourish your whole being. That’s the juicy stuff right there.
1-2 whole roasted sweet potatoes, or you could grate it and pan fry for a faster option.
4 whole tomatoes, halved
1 bell pepper, halved
¼ C homemade hot sauce or equivalent mexican hot sauce like cholula or a chipotle
½ tsp cumin seeds
¼ C crumbled feta cheese
handful chopped cilantro
2 lime wedges
sea salt to taste
4 eggs
Instructions
Preheat oven to 400F
Roast sweet potatoes,bell pepper and tomatoes for 45 minutes with a bit of oil and salt
Combine almond flour, tapioca and a pinch of salt
In a separate bowl mix together water and 1 egg, whisk into dry ingredients, the consistency will be quite thin.
Heat a skillet and melt some coconut oil or your preferred cooking fat, when its nice and hot drop batter by the Tbs. to make little tortillas, cook until golden brown on both sides.
Fry or poach your eggs.
When the tomatoes and pepper are ready, pop them into a food processor or blender, add the cumin seeds and a bit of salt and blend until smooth.
Cut the roast sweet potato into chunks and assemble on plates with the tortillas and eggs, pour sauce over the sweet potatoes and garnish with cilantro, feta and lime.
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This post was shared on Fat Tuesday alongside many other nourishing recipes.
Spaguetti squash, and Creamy Pine Mushrooms with Crispy Shallots and Sage is a lovely pine mushroom recipe
We’re fortunate to live in a place with an abundance of wild mushrooms. Many people make a living around these parts picking and selling gourmet wild mushrooms such as Matsutake or Pine mushrooms and Chanterelle. I’ve been learning about foraging for mushrooms for a few years now. There’s a lot to know, you certainly don’t want to take chances when it comes to mushroom identification. That being said, I know a lot of people are afraid of picking mushrooms, fear not! There are a multitude of great reference books, online forums, and most areas have local experts who can help you to learn your regions edible mushrooms. There are few things I enjoy more than finding delicious wild mushrooms in their natural habitat, it’s like finding gold!
The white mushrooms are pine and the orange are lobster- also a delicious and easy to identify edible mushroom
Matsutake and Pine mushroom are terms often used interchangeably, but in actuality they aren’t the same mushroom, although the taste and appearance are very similar. Matsutake mushrooms grow in Japan and Korea, although very rare. Here in the Pacific Northwest, what we sometimes refer to as Matsutake, are actually Pine mushrooms and they are different, though commercially picked Pine mushrooms are mainly sent to Japan. Some say a perfect specimen can cost up to 100$, for one mushroom! Around here they still fetch a handsome price of about 22$/lb.
Hsiao-Ching Chou wrote, “The matsutake resembles the truffle, which lends its perfume to any preparation it encounters. A broth with several slices of a pine mushroom would be served in a lidded bowl or pot, for example, so that the scent of earthy pine with a tinge of cinnamon swirls within the container until it is finally released.”
“These edible mushrooms are prized in Japan, both for their flavor and meaning. To this day they’re still given as important gifts, meant to symbolize fertility and happiness One of the earliest records of Japanese matsutake is a 759 A.D. poem celebrating its virtues. ” This proved true when I gifted some Japanese friends with a bag of pines. The acclamation I received was beyond my expectations. They took big whiffs of the mushroom filled bag, their faces beaming with the smile of a mycophile. One last thing- the aroma of the of the matsutake is absolutely incomparable to any other mushroom. They are potent and unmistakable, once you’ve smelled one you will not forget. David Arora, author of Mushrooms Demystified (the BEST North American guide to wild mushrooms), describes the smell of a matsutake as a combination of wet socks and red hots. It’s a cinnamon, pine, wet forest soil smell that is just absolutely narcotic in my humble opinion. Cooking with such an ingredient is a dream, every few minutes I stop and just smell, breathing in the forests underground essence, it’s truly intangible.
We harvested quite the bounty, and let me tell you I have been noshing on mushrooms all week long. Thou shall not waste! I’ve cooked with pine mushrooms in many different ways. I try to keep it simple, this recipe is one of my favourites, the broth is infused with pine mushroom essence and a touch of cream. The crispy shallots and sage offer a robust combination of tastes on top of the creamy mushroom sauce. Spaguetti squash is so lovely this time of year and keeps things light but regular pasta is delicious as well.
This recipe is for 2 large portions or 4 smaller portions, It's also delicious alongside some grilled chicken or fish!
Ingredients
1 medium sized spaguetti squash, cut in half, seeds removed
drizzle of olive oil
3-4 medium sized pine mushrooms- alternately you could use your favourite mushroom, thinly sliced
2 Tbs butter or ghee
1 shallot, thinly sliced
20 sage leaves
1 C chicken stock
⅓ C heavy cream or coconut cream
1 Tbs tapioca starch
fresh cracked pepper and salt to taste
Instructions
Preheat oven to 400F
Place squash open side up on a baking sheet with a drizzle of olive oil. Bake for 1 hour.
In a skillet or frying pan melt 1 Tbs butter and add a touch of olive oil, get it nice and hot and bubbling and then add the shallots and sage leaves, turn the heat down a bit and let them get nice and golden brown before stirring. About 10 minutes.
In a separate saucepan add another Tbs of butter and let it get nice and hot, add the mushrooms and cover for 2 minutes.
Add the chicken stock and let the mushrooms simmer for 5 minutes.
Mix the cold cream with tapioca starch and add to the mushrooms. If you're using coconut cream, mix the tapioca with 1 Tbs of cold water and add to the mushrooms.
Add a generous amount of fresh cracked pepper and sea salt.
Remove the insides of the spaghetti squash with a fork, cover with the mushroom sauce and top with crispy shallots and sage.
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Check out Fat Tuesday a collection of amazing links to recipes and articles, I’m submitting this recipe over there too!
I’m totally open to answering any and all wild mushroom questions you may have. Happy foraging!
Oh yes, this salad is a rainbow of yum- crunchy, zingy, and super satisfying. There are times when I look in my fridge and think I have nothing and it’s like this separate section of my brain chimes in and goes, but wait, you have cabbage, you have leftover roast chicken, you have sesame seeds and carrots, you have yourself an epic Korean style salad! Have I ever told you how much I love kimchi? It seriously is one of my favourite fermented foods, the delightful umami flavour is hard to compare to anything else. You can buy it at most asian markets and health food stores and if you haven’t tried it I urge you to give it a go. Making it from scratch is a little more involved than a basic ferment like sauerkraut but well worth it! I have a recipe for making your own kimchi here, check it out.
I’m not going to lie…the cabbage you see has been waiting to be used for some time now. Thankfully cabbage lasts a long time, because I tend to use it sparingly. Then there are times when the satisfying crunchy nature of cabbage is the only thing that will do. I like to break it down yo’ by really getting in there and massaging the dressing into it, along with the kimchi, this helps make it easier to digest and really helps the umami flavours work their magic.
2 C cooked chicken torn into bite size pieces (I used leftover roast chicken)
4 C purple cabbage, shredded
4 C napa cabbage, shredded
3 medium size carrots, grated
½ C kimchi
2 Tbs sesame seeds (preferably toasted)
1 garlic clove, minced
1 inch piece of ginger, finely chopped
1 small chile, deseeded and finely chopped, OR 1 tsp red pepper flakes
1 tsp lime juice
½ tsp fish sauce
1 tsp tamari or coconut aminos
1 Tbs rice wine vinegar
2 Tbs olive oil
1 tsp toasted sesame oil
2 tsp coconut sugar or honey
1 green onion stalk, finely chopped
2 eggs, fried to your preference (optional)
Instructions
Combine cabbages, carrot,kimchi and sesame seeds in a large bowl and set aside.
Mix together garlic, ginger, chile, lime juice, fish sauce, tamari, rice wine vinegar, olive oil, sesame oil and sugar, whisk together until well slightly emulsified (you could also do this in a blender)
Add half the dressing to cabbage and massage it in with your hands until cabbage starts to soften.
Fry your eggs and warm up your chicken in a frying pan with some of the leftover dressing.
Top with chicken, a fried egg, green onion and a generous drizzle of dressing.
The beauty of flatbread is that there are no limits. You could choose to make a creamy garlic spiked chili avocado mash with smoky red wine chorizo like I did (it’s delicious I promise) or you could use this simple flatbread to soak up egg yolks, scoop hummus,slather with nut butter and apples, roll chicken and greens into a wrap. You know I could go on for at least 12 paragraphs about all the things you can do with a versatile grain free flatbread such as this. But I won’t, that would be annoying and your a lot smarter than that, I know you have your own 12 paragraphs of ideas.
Every culture has some variation of flatbread, scooping up saucy dishes with bread is synonymous with happy times. Aish Merahrah in Egypt, Bammy in Jamaica, Bannock in Native American culture, Bazlama in Turkey, Bhakri in Pakistan, Bing in China, Bolani in Afghanistan, Chapati and Naan in India, Farl in Scotland, Flatkaka in Iceland, Green Onion Cake in China, Himbasha and Injera in Ethiopia, Khanom bueang in Thailand and Cambodia, Lavash in Armenia, Lefse in Norway, Malooga in Yemen, Pane carasau in Italy and Sardinia, Pita in Greece,Qistibi in Tartarstan, Tortillas in Mexico, Tunnbröd in Sweden and Taftan in Iran. There is something innate within human beings that needs flatbread in its dietary spread. Before modern agriculture Native people made similar types of bread using acorns and other nuts and seeds growing wild. This paleo flatbread is akin to the latter, a higher protein more nutrient dense flatbread which will leave your human flatbread desires securely quelled. Soak up the goodness friends.
Now I want to tell you a short but beautiful story, since I’m certain you’ll have lots of time seeing as this flatbread recipe whips up so quickly. There is a village in Iran, where they sit at night and eat Taftan together by the fire. A mother and a father go off to work in the fields for the day, leaving their infant and young toddler with the neighbour girl to look after them. As they walk home from their day the young girl runs up to them, frantic, terrified. The little boy is missing, she was distracted by the baby and lost sight of him. He’s gone. Nowhere to be found. They turn the village upside down, inside out and everyone joins in the search. A day goes by and they haven’t found him yet, a sleepless night for the young parents. The next day they travel to the next village, everyone joins in their search, high and low they look. No boy, another night filled with despair. On the third day the father rounds up some men to go looking in the high mountains. The likelihood of a 16 month old baby getting so far from home is slim, but the will of a parent is impossible to break. They search every cave, every nook and cranny. Then they hear it, a faint whimper, a delicate weeping child, from deep within the cave. It smells of bear and they know it is a den, but they can hear the boy. The men enter, and they find the young boy nestled up against a mama bear, nursed and smelling of milk. Unharmed, the mother bear found the boy and fed him, protected him, and by some miracle the missing baby boy was safe and sound.A gentler universe than this one it seems, but it happened, only a few years back. I can only pray if my baby ever gets lost, that a mama bear will find him.
Inspired by the original paleo naan bread recipe at my heart beets.
3 Ingredient Paleo Flatbreads with Avocado and Chorizo
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 2
Makes 2 large flatbreads or a bunch of wee ones
Ingredients
½ C tapioca flour
½ C finely ground almond flour
1 C coconut milk or raw milk
pinch of sea salt
oil or ghee for frying
2 avocados, mashed
glug of olive oil
pinch of salt
½ jalapeño chili, finely chopped
1 clove garlic,minced
a few strips of bell pepper
½ a chorizo sausage, finely sliced
Instructions
Heat a large frying pan and melt some ghee or other fat source, when the pan is nice and hot, add half the batter and spread it around by tilting the pan in all directions. Turning the heat to medium,let it get nice and bubbly and golden brown, flip and let it get golden on the other side.
Mash the avocados and mix in the olive oil,garlic,chili and salt.
Top the flatbreads with this mix and adorn with peppers and chorizo, you could also sprinkle some green onion or parsley, whatevers on hand.
Repeat with a million different topping/dipping variations.
So stoked on this Paleo Banana Bread with Pears and Honeyed Chocolate Sauce, for reals, it’s gluten and grain free, super moist and indulgently delicious. All I wanted today (and most days) was something rich and chocolately, warm and comforting, with a nice hot chai, and it doesn’t get much better than this banana bread folks. We have these two bountiful pear trees bordering our driveway, most of them are still unripe but one was ready, I wanted to make something special with the first pear of many to come. The bottom of the bread is caramelized gooey pears, which is surprisingly easy to achieve with a little coconut sugar and oil, the loaf pops right out, truly worthy of a pat on the back, a nice book and a cozy blanket. Monday moods.
We had to go to the court house today for a little ‘business’, apparently babies aren’t normally guests at such places since no change table was present anywhere. All the serious lawyers were ogling Mavi’s monkey pants, and he had plenty of smiles to share with all. What a gift children give to the world with their endless joy. The little one is starting to eat some solids, we’re taking a bit of an unconventional route and holding off on the grains and fruits. Instead, pastured egg yolks and grass-fed beef liver are the first foods. Quite the stretch from Pablem and other processed baby gruel. The reasoning behind this is that babies don’t produce amylase, the enzyme needed to break down all carbohydrates. Babes are much better equipped to digest protein and fat. At about 6 months they don’t have any iron stores left from when they were still inside momma, stealing all her iron for their journey outward. Liver is rich in iron and many vitamins, and the egg yolk from pastured chickens is high in healthy brain building cholesterol and lutein. I’m grateful to have this knowledge for our son, I’m sure at his age I was downing cheerios and goldfish, and I actually remember those vanilla baby cookies that one would just suck on until they disintegrated, yum?
Banana Bread with Pears and Honeyed Chocolate Sauce
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients
For the banana bread
3 ripe bananas,mashed
2 eggs
1/4 C almond butter, raw or roasted
1 tsp vanilla
1/2 tsp sea salt
3 Tbs+1 tsp coconut oil,melted
2 Tbs coconut sugar
1 tsp baking soda
1/2 C dark chocolate chips
1 ripe pear, thinly sliced
1/3 C coconut flour
For the chocolate sauce
2 Tbs coconut oil, melted
2 Tbs cacao powder
2 Tbs honey
pinch of salt
Instructions
Preheat oven to 350F or 170C
Combine bananas,eggs,almond butter,vanilla, baking soda,sea salt, coconut oil and 1 Tbs coconut sugar until smooth and creamy.
Add coconut flour and baking soda until well incorporated, then proceed to mix in the chocolate chips.
In a loaf pan spread 1 tsp coconut oil on all sides until well coated and sprinkle a Tbs of coconut sugar over top, spread pear slices evenly over top.
Carefully pour the batter over top of the pear slices and smooth it all out.
Bake for 50 min. until a toothpick comes out clean.
Makes about 10 slices
For the chocolate sauce
Combine all ingredients and leave at room temperature to thicken. Stir well before pouring over your finished banana bread.
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
