Notes:

Adding sage and shallot to butternut squash makes for a flavorful side dish. Try using any orange-fleshed winter squash, including pumpkin, for this recipe.

Servings: 4

Ingredients:
1 tablespoon olive oil

1 large shallot (peeled and sliced)

10 fresh sage leaves

1 ½ lbs. butter nut squash (cut in half lengthwise)

½ teaspoon salt

1 tablespoon granulated sugar

Directions:
Preheat the oven to 375 degrees F.

Pour the oil in a frying pan and place it over medium high heat. Add the shallot and sage. Saute until the shallot is golden.

Place the squash in a baking dish and add about ¼ in. of water. Sprinkle the shallot mixture over the squash. Season with salt. Cover with foil and place the squash in the oven. Bake for 30 to 35 minutes, or until tender. Sprinkle with sugar before serving.

Submitted by:
tanya

Notes:
This Asian-inspired dish combines asparagus with pine nuts, chile, soy sauce, and sesame oil. Serve it as a side dish alongside fish or meat.

Servings: 6

Ingredients:
2 ½ lbs. fresh asparagus (trimmed, peeled, cut into thirds, and placed in a bowl of cold water)

2 tablespoons olive oil

3 tablespoons pine nuts

2 green onions (chopped)

1 to 11/2 teaspoons minced hot green chile

½ teaspoon salt

¾ teaspoon granulated sugar

2 teaspoons fresh lemon juice

¼ teaspoon soy sauce

2 tablespoons sesame oil

Directions:
Drain the asparagus.

Pour the oil into a sauté pan and warm over medium heat. When hot, add the pine nuts. As soon as the nuts are golden, remove them with a slotted spatula and drain on paper towels.

To the pan, add the green onion, chile, asparagus, 3 tablespoons of water, and the salt. Bring to a simmer. Cover and cook for about 3 minutes, or until the asparagus is tender but not soft.

Add the sugar, juice, soy sauce, and sesame oil. Mix well. Most of the liquid will boil away. Add the pine nuts, toss, and serve.

Submitted by:
allison

Notes:
Avocado sorbet recipe is a very good for the detoxification of the body and is a common practice as many people use in order to rid the body of toxic substances or lose some weight quickly. There are many different ways to make it, this one here is a very nutritious and a very healthy recipe and you would love it.

Servings: 6

Ingredients:
Sherbet: 2 large avocados, 1 cup dry wine, 1vcup water, 0.44 lbs. sugar, Tabasco, salt, pepper, 2 green lemons Melon balls: 1 large melon, 1 tablespoon old wine vinegar, 3 tablespoons honey

Directions:
Peel the avocados and pour lemon juice over them. Boil the water and sugar. Mix the avocados with syrup, wine, some drops of Tabasco, and a pinch of salt. Sieve to separate the remaining liquid from the mixture. Place the mixture in an ice-cream machine. Bring the vinegar to boil. Add honey and allow it to boil again. Set aside. Prepare the lemon balls and cover them with the vinaigrette. Place 3 scoops of sherbet on a serving dish. Place the lemon balls around them. Add one spoon vinaigrette.

Submitted by:
danielle

Notes:

Acorn squash can look intimidating at the store but it’s really easy to make and very delicious!!  (I watched a youtube video to learn how to cut it in half safely).  It’s quite filling.  You can make it vegan by omitting the butter and trying oil.

Servings: 4

Ingredients:
Ingredients
2 medium acorn squashes (3 1/2 to 4 pounds)
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 sprigs fresh thyme

Directions:
Directions
Preheat oven to 425° F.
After trimming the ends, slice the squashes in half lengthwise. Scoop out the seeds and slice each half into quarters. (Save the seeds to make a toasted snack, or toss them into Roasted Acorn Squash Salad.)
Place the squash slices in a roasting pan and dot with the butter. Sprinkle with the brown sugar, salt, and pepper. Scatter on the thyme. Cover with foil and bake 20 minutes.
Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature
from: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-acorn-squash-10000000671386/index.html

Submitted by:
marisafleur

Notes:
Check out this recipe here!

Servings: 4

Ingredients:
Go to link!

Directions:
Go to link!

Submitted by:
Martha

Notes:
Healthy Soup

Servings: Enjoy! xoxo

Ingredients:
Lrg Frying Pan: steam some shredded cabbage and carrots in some sauted minced garlic with 100% olive oil in one pot

Lrg Cooking Pot: add into broiled water some chopped up celery, parsley, onions, red pepper, mashed pumpkin meat… add seasoning for taste (chicken adobo, pepper, and hot whole pepper to boil *…..no salt)

*do not cut open

Directions:
….once veggies are steamed add into the broiling pot with the rest of the ingredients and bring fire to a low heat allowing soup to cook for another 20-30 minutes

Submitted by:
Claudinelle

Notes:
If you haven’t tried tofu, or if you did but didn’t like it, this is a super yummy, super easy, and–I promise–super tasty way to prepare tofu, and I highly recommend that you try it!

You can add this tofu to salads, burritos or tacos.  The longer you bake it, the firmer it gets.  You pretty much can’t overcook this stuff!  So if you want more of a jerkey to eat on its own, bake for up to 4 hours.  (This will also depend on marinade; make sure you aren’t burning your marinade.  You may have to add more!  Also, remember to flip your tofu every 30 minutes or so.)

Servings: 6

Ingredients:
1 block extra firm tofu
1/2 bottle of your favorite marinade or sauce (I particularly like to use barbeque sauce or one of the Newman's Own marinades)

Directions:
Preheat to 350 degrees F.
Take the tofu out of its packaging and squeeze the extra water into your sink.
Cut your tofu into cubes or strips; put it in an oven-safe dish (I usually use a glass caserole dish). Make sure the strips or cubes have a little room so the marinade will soak into each side.
Pour the marinade or sauce on top of the tofu and stir it around to make sure it's on each side of each piece.
You can either begin baking from here or allow to sit–it's up to you.

BAKE:
Bake at 350 for 2+ hours, flipping your tofu every 30 minutes or so. The longer you allow the tofu to bake, the firmer it will become. If you bake for 4 hours, you will have more of a jerky (super tasty!). Don't let your marinade burn; add more if necessary.
Transfer to bowl after baking. Enjoy on salads, burritos, tacos, in sandwiches, or on its own!

Submitted by:
Kate

Notes:
This is my go-to salad for a meal. I also use it as an addition to other meals. My daughters LOVE it. Most importantly, I’ve found when I eat this, or any variation of it, once a day, I do better weight loss goals. I’m not that gal who measures things exactly, so be patient with me, please. I usually put gamasio on this (ground roasted sesame seeds and sea salt) and sometimes I’ll put pasta on it.

Servings: 1

Ingredients:
Salad:
Mixed salad greens of your choice (I prefer Herb Mix salad with additional spinach)
1/2 Tomato, cherry tomatoes or sandwich tomato diced
1/4 Cucumber, chopped
1/2 avocado
Sunflower seeds
1/2 red bell pepper, diced
Carrot, grated

Dressing:
about 2 Tbs olive oil
about 1 Tbs balsamic vinegar
squeeze of lime

Directions:
Mix all the salad ingredients together. All the ingredients are optional. I also use cauliflower, celery, red cabbage, broccoli, artichoke hearts, black olives. It's really an "and the kitchen sink" thing in this house.

Whisk together in a small cup, about 2 Tbs olive oil, a squeeze of lime and maybe a tbsp of balsamic vinegar. Set the amounts to suit your taste. Whisk away then pour on salad.

Top with gamasio, sesame seeds, or other raw nuts and enjoy. This is a meal

Submitted by:
Lucy

Notes:
This chili is so delicious that I promise you will not miss the meat one bit!
This recipe makes a ton of chili but it freezes beautifully or you could always cut it in half.

Servings: A LOT!!

Ingredients:
1 tablespoon olive oil
1 small onion (or half of a large onion)
1 carrot
1 clery stalk
1 pepper (i usually use red but green yellow or red would be fine)
2 cloves of garlic
salt and pepper
1 1/2 Tablespoons of cumin
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
2 bay leaves1 16 oz. can of tomato sauce
2 cans of black beans
1 can cannilini beans
1 can garbanzo beans (chick peas)
1 can of kidney beans
1 1/2 cups of corn (I use frozen, but canned or fresh will work too)
1 can of chopped tomatoes
Vegetable stock to get the chili to the right consistency

Directions:
1.) Start by chopping the onion, carrot, celery, peppers and garlic. Add these veggies to a large pot with olive oil and allow them to sweat over medium-low heat until they become soft. Dont forget to season them with salt and pepper!
2.) Next, add the spices (cumin, chili powder, pepper, red pepper flakes, and bay leaves) and allow them to cook until they become fragrant.
3.) Stir in the tomato sauce, all of the beans (make sure that you strain them before you add them!), corn (if you use canned corn be sure to drain off excess liquid), and chopped tomatoes (also drained).
4.) At this point the chili is going to be extremely thick so you can add vegetable stock to get it to the consistency that you like.
5.) Allow the chili to simmer on low for at least 30 mins.
6.) ENJOY!
*This chili gets more and more delicious the longer that it sits. And it reheats in the microwave beautifully (just make sure you cover it with a papertowel before heating it up)*

Submitted by:
Victoria

Notes:
Tastes like San Choy Bow, but completely vegetarian and very healthy!

Servings: 1

Ingredients:
1 Small Carrot, Grated
1/2 Zucchini, Grated
3 Small mushrooms, chopped finely
1/4 Capsicum, chopped finely
2 Iceberg Lettuce Leaves (or similar)
1 tbsp Oyster Sauce
1 tbsp Olive Oil
1 tbsp Soy sauce

Directions:
Cook all vegetables in small amount of oil in a fry pan. Add Oyster and soy sauce. Cook until vegetables are well cooked. Put vegetable mix into lettuce leaves and enjoy!

Submitted by:
Lucy