autumn
As temperatures cool, heartier and more comforting foods make their appearance. The bountiful harvest brings a rich array of root vegetables and warming dishes.
GOlden milk
INGREDIENTS
1 cup unsweetened almond milk (or any milk of your choice)
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1 pinch ground black pepper
1 teaspoon coconut oil or ghee (optional, for added creaminess)
1 teaspoon adaptogenic herb blend (e.g., ashwagandha, reishi, or maca)
1 teaspoon honey or maple syrup (adjust to taste)
In a small saucepan, gently warm the almond milk over medium-low heat. Be careful not to boil the milk; you want it warm but not scalding.
In a small saucepan, warm the almond milk over medium-low heat.
Whisk in the ground turmeric, cinnamon, ginger, cardamom, black pepper, and adaptogenic blend. If desired, stir in the coconut oil or ghee for added creaminess.
Add honey or maple syrup to sweeten the golden milk to your preference. Adjust the amount according to how sweet you like it. Pour into your favorite mug and joy!
Roasted carrots with walnuts and tahini
INGREDIENTS
1 lb (about 450g) carrots, peeled and trimmed
2 tablespoons avocado oil
Salt and pepper, to taste
1/2 cup walnuts, chopped
2 tablespoons tahini
1 tablespoon lemon juice
1-2 cloves garlic, minced
Fresh parsley, chopped, for garnish
Preheat oven to 400°F (200°C). Trim and wash carrots. In a large bowl, toss the carrot pieces with avocado oil, salt, and pepper until evenly coated. Spread the carrots in a single layer on a baking sheet. Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, turning them halfway through the cooking time.
In a dry skillet over medium heat, toast the chopped walnuts for a few minutes until they become fragrant and slightly golden. Keep an eye on them to prevent burning.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Add a little water to thin out the sauce if needed. Adjust the flavors to your liking.
Once the roasted carrots are done, arrange them on a serving plate. Drizzle the tahini sauce over the carrots. Sprinkle the toasted walnuts on top. Finish by garnishing with chopped fresh parsley for a burst of color and added freshness.
Shakshouka
This is a flavorful North African and Middle Eastern dish that combines the richness of eggs with a spiced tomato and pepper sauce. It's a versatile dish that can be enjoyed for breakfast, brunch, or even a satisfying dinner.
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 can (14 oz) diced tomatoes
Salt and pepper, to taste
4-6 large eggs
Fresh parsley or cilantro, chopped, for garnish
Heat the olive oil in a large skillet or shallow pan over medium heat. Add the chopped onion and diced red bell pepper. Sauté for about 5-7 minutes, until the vegetables soften and the onion turns translucent.
Stir in the minced garlic, ground cumin, ground paprika, and cayenne pepper. Sauté for an additional minute until fragrant. Pour in the canned diced tomatoes (with their juices) and season with salt and pepper. Stir well to combine. Allow the tomato mixture to simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Using a spoon, create small wells or indentations in the sauce. Gently crack one egg into each well. You can crack the eggs into a separate bowl first to ensure no shell gets into the sauce. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. Adjust the cooking time for your preferred egg doneness.
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle chopped fresh parsley or cilantro over the shakshouka.
Shakshouka is traditionally served directly from the skillet. You can scoop portions onto plates or serve it family-style with crusty bread or pita for dipping.