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


	September

Herbed Chicken Stock


	Bones, skin and/or other chicken parts 6 quarts water 2 onions, peeled and halved 3 carrots, chopped 2-3 garlic cloves, peeled 3-4 sprigs fresh thyme 1/4 bunch fresh parsley 1 tbsp. peppercorns 2-3 leaves fresh sage, minced 1 tsp. fresh marjoram, minced Sea salt Bring bones, skin and water to a boil in an 8 quart pot. Skim off foam and discard. Add onions, carrots, garlic, thyme, parsley, and peppercorns. Bring up to a boil then cover and simmer 6-12 hours. Strain liquid and discard bones and cooked vegetables. Place stock in the refrigerator and let fat congeal overnight. Skim off fat. You can freeze stock for up to 4 months. Take 4 cups of the defatted stock and bring to a boil. Reduce flame and simmer gently with sage leaves and/or other herbs. Add ½ tsp. sea salt (adjust to taste) and freshly ground black pepper.

Shitake and Maitake Infused Rice

1½ cups brown rice, soaked
¼ cup dried shitake mushrooms, soaked (save the soaking water)
¼ cup dried maitake mushrooms, soaked (save the soaking water)
2¾ cup mushroom soaking water (see above)
1 inch kombu, soaked and sliced thin
1-2 pinches sea salt

Discard rice soaking water. Soak mushrooms until soft. Drain mushrooms and reserve the soaking water. Finely chop mushrooms (discard the woody stem on the shitakes) and add into a pot with the rice and kombu. Add 2¾ cups of mushroom soaking water (plus fresh water if needed) into the pot. Bring to a boil and add 1-2 pinches sea salt. Cover and reduce flame to simmer 40 minutes.

Ginger Chicken with Aromatic Vegetables


	8-12 ounces pastured chicken cut into chunks and seasoned (sea salt, black pepper, cayenne pepper) 1 tbsp. coconut oil 1 tbsp. ginger, minced 1 leek, cleaned and cut into thin diagonals (use both white and green) 2 carrots, cut into matchsticks ½ cup chicken stock or water 3-4 kale leaves, cut into thin strips (can use other greens) 1 red pepper, deseeded and sliced thin Sea salt 1 tbsp. cilantro, minced Lightly coat chicken with seasoning. In a sauté pan, heat coconut oil and ginger and cook 1 minute. Add chicken pieces and cook 2-3 minutes. Remove chicken from the pan and set aside. In the same pan add Continued from Ginger Chicken: leek and cook 1 minute. Add carrots and chicken stock and cook 1 minute. Add kale and a pinch of sea salt and cook 2-3 minutes. Add red pepper and return the cooked chicken to the pan. Cook all ingredients 1-2 minutes. Garnish with cilantro.

Roasted Autumn Beets


	3-4 beets, washed and trimmed 1 sprig fresh thyme or rosemary 1 tbsp. olive oil Lemon and zest Sea salt Preheat oven to 350°. Wash and trim beets. Coat with olive oil and sea salt. Place beets and thyme inside aluminum foil or covered baking pan. Roast 1 hour or until beets soften. Let cool. Peel beet skin and discard. Chop beets in half and then cut into thick crescents. Season chopped beets with olive oil, lemon juice, a little zest, and sea salt.

Creamy Squash Pudding with Maple Crusted Pumpkin Seeds


	1½ cups pureed buttercup or butternut squash (can use canned pumpkin) 1½ cups grass-fed organic whole milk 1 tbsp. pastured butter (grass-fed) 1 tsp. vanilla flavoring ½ cup maple syrup 1 tsp. pumpkin pie spice 1½ tbsp. corn starch or white rice flour + 3 tbsp. cold water To get fresh pureed squash, peel the skin off the squash, deseed, and chop into large chunks. Place squash pieces in a steamer basket and cook 15-25 minutes or until soft. Puree in a food processor. Add milk, vanilla, maple syrup and pumpkin pie spice and puree again. Put all ingredients into a pot. Combine corn starch with water and add to the pot. Bring all ingredients up to a boil and cook until thickened (2-3 minutes). Place in individual bowls and chill inside the refrigerator. Garnish with Maple Crusted Pumpkin Seeds.

Maple Crusted Pumpkin Seeds


	½ cup pumpkin seeds, washed 2 tbsp. maple syrup ½ tsp. vanilla flavoring 1 tbsp. organic butter Finely ground sea salt Preheat oven to 350°. Place washed pumpkin seeds onto a sheet tray or baking pan and roast 10 minutes or until they puff up. Remove from oven and set aside to cool. In a small saucepan heat maple syrup and butter for 3-4 minutes or until bubbly and thick. Coat pumpkin seeds with heated maple sugar and let dry. Sprinkle with finely ground sea salt.

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