Andrea Beaman • Holistic Health Counseling, Organic Food Recipes, & Healthy Diet Information • Organic Food Recipes • October


	October

Creamy Carrot & Squash Puree


	1 tbsp. grass-fed butter ½ tsp. cumin ¼ tsp. coriander ¼ tsp. caraway seeds 1 onion, peeled and chopped 4 cups chicken stock 6 carrots, chopped 1 cup winter squash, peeled and deseeded 1 tsp. sea salt Fresh dill Saute cumin, coriander and caraway in butter 1-2 minutes. Add onion and continue cooking 2-3 minutes. Add chicken stock, carrots, squash and sea salt and bring to a boil. Cook until carrots are soft. Remove vegetables and puree in a food processor or blender. Add back to soup. Garnish individual bowls with fresh dill.

Celery Root Mash


	1 large celery root, peeled and diced into large chunks 1 cup water Pinch of sea salt 2-3 tbsp. grass-fed butter Bring celery root, water and sea salt to a boil. Cover and cook on medium heat until celery root is soft. Put celery root and butter into a food processor and puree until smooth and creamy. Adjust seasoning if needed.

Braised Oxtail


	5-6 pieces of Oxtail Water to cover 1 tbsp. olive oil 1 large onion, peeled and diced 2 garlic cloves, peeled and minced 1 red pepper, deseeded and diced 1 tbsp. tomato paste 1½ cups water 2 bay leaves 1 tsp. ground cumin ½ tsp. sea salt Freshly ground black pepper Season the oxtail with sea salt and black pepper. In a large pot, pan sear oxtail until lightly browned on both sides. Add enough water to cover oxtail entirely. Bring to a boil, cover, reduce flame to simmer and cook 3 hours. In a deep sauté pan, cook onion, garlic, cumin and red pepper in olive oil. Combine tomato paste with water and add to the pan. Add bay leaves. Gently remove oxtail from the cooking liquid and place into the sauté pan. Bring all ingredients to a boil, cover and simmer on low 35-40 minutes.

Sauteed Winter Greens


	½ cup water 1 bunch Winterbor Kale (curly kale), washed and ripped into bite-sized pieces 1 garlic clove, peeled and minced 2 tsp. Olive oil Sea salt Put water into the bottom of a frying pan. Add kale and cook until bright green (2-3 minutes). Add minced garlic. Drizzle with olive oil and sea salt and continue cooking 2-3 minutes.

Coconut Almond Macaroons


	3 egg whites ¼ cup beet sugar or sucanat (or substitute 1 tsp. Stevia powder) 1 tsp. vanilla extract 1 tsp. almond extract ¼ cup soaked almonds, toasted 1½ cups unsweetened shredded coconut 1 tsp. coconut oil Pinch of sea salt Non-dairy cocoa chips (optional) Preheat oven to 325°. Line a cookie sheet with wax paper. Beat egg whites, vanilla and almond extract until foamy. Combine sugar, almonds, coconut, coconut oil and sea salt and fold into egg whites. Drop tablespoonfuls of mixture onto the cookie sheet. Bake 20 minutes or until golden brown. Optional – heat chocolate chips and dip macaroons into the chocolate. Let dry.

Resources • Inspirational Books • Food Products • Kitchen Products