Bhutanese Red Rice Stew with Black-Eyed Peas and Pumpkin

The combination of rice, beans and pumpkin is the basis for traditional meals in many Caribbean cultures. This recipe is my own take on the classic trio, complemented by warming spices that are perfect for staying balanced during fall.

Prep time: 20m | Cook time: 40m | Total time: 1h | Serves 5

Ingredients:

1 c. dried black-eyed peas, soaked in water overnight
2 t. olive or coconut oil
1 medium white onion, diced
1" piece of ginger, grated or finely chopped
2 cloves garlic, minced (optional)
4 c. red kuri pumpkin or kabocha (Japanese pumpkin), chopped into 3/4" cubes*
1-1/2 c. Bhutanese red rice
1/2 t. ground clove
2 t. ground cinnamon
1 t. salt

Drain black-eyed peas, and place them in a small saucepan with 4 cups of water. Bring to a boil, then cover and simmer on a low flame for about 20 minutes, until peas are tender but not fully cooked. Drain the peas, saving the cooking liquid in a bowl.

In a large Dutch oven, or other larger casserole-type pot, heat oil over medium heat and add the onion, ginger and garlic. Saute until onion is translucent, about 8-10 minutes.

Add the rice and cook for one minute, stirring well. Then, add the reserved cooking liquid, spices and salt. Bring to a boil, then take heat down to low, add the pumpkin and cooked black-eyed peas, and cover.

Cook for 25 minutes, then check to see if the rice is done. Feel free to add a bit of water or veggie broth if rice is undercooked and pot is dry. Cook longer until rice is done, if needed.
Serve with sauteed or steamed greens for a complete meal.

Notes:

If you use organic pumpkin, skin can be left on.

White Root Veggie Soup with Crispy Shallots & Brussels Sprouts

A hearty soup perfect for cool autumn evenings.

Prep time: 15m | Cook time: 45m | Total time: 1h | Serves 6

Ingredients:

Soup:
2 T. coconut oil
1 medium white onion, diced
2 cloves garlic, minced
2 lbs. yukon gold potatoes, peeled and chopped
1/2 lb. parsnips, peeled and chopped
1/2 lb. sunchokes (aka Jerusalem artichoke), peeled and chopped
7 c. water or vegetable broth
Salt to taste

Topping:
1 T. ghee (or coconut oil)
2 shallots, finely diced
1/2 lb. brussels sprouts, shredded*

Heat coconut oil in a large soup pot over medium heat, and add onion and garlic. Saute until onion is soft and translucent, about 8 minutes.

Add potatoes, parsnips, sunchokes and water/broth, and bring heat to high and cook until soup boils. Reduce heat to a simmer, cover the pot and cook for 25-35 minutes, until vegetables can be pierced easily with a fork. While soup cooks, heat ghee in a medium-sized skillet over medium-high flame, add shallots and brussels sprouts, and cook (stirring often) for 6-8 minutes, until shallots are slightly crispy. Turn off heat and set the skillet aside.

Use an immersion blender to puree soup (or carefully transfer to a blender and puree in batches, returning finished soup to original pot). Add salt to taste. Keep warm over a low flame until ready to serve.

Ladle each serving into a bowl, and top with a spoonful of shallots and brussels sprouts.

Notes:

To shred brussels sprouts: Cut each sprout lengthwise in half (through the stem). Then slice thinly starting at end opposite stem, working your way to the stem. Discard stems.

Coconut Cardamom Date Balls

These easy, nourishing snacks are great to keep on hand for when a sugar craving attacks. Dates instantly help regulate blood sugar levels, and cardamom suppresses ongoing cravings.

Prep time: 20m | Total time: 20m

Ingredients:

1 lb. (approx 2.5 c.) medjool dates, or other moist date variety
1/4 c. brown sesame seeds
1/2 c. dried unsweetened coconut flakes
1/2 t. ground cardamom

Remove pits from dates, and place them in food processor bowl.

Heat a dry skillet over medium flame, and add sesame seeds once hot. Cook for two minutes, stirring often until seeds are lightly toasted and aromatic. Add toasted sesame seeds, 1/4 c. of coconut flakes and cardamom in with the dates. Run food processor until ingredients are well mixed*, and one solid ball of date dough has formed.

Place remaining coconut on a small plate. Take 1 T. of dough and use your hands to shape it into a ball. Roll each ball in coconut flakes until lightly coated, then place on serving plate. Repeat with remaining dough.

Serve immediately, or store in a tightly-sealed container in the refrigerator.

Notes:

Food processor may "jump" a bit when processing the dates, so be sure it's not near the edge of the countertop while running.

Raw Strawberry Apple Cobbler

This easy, delicious dessert is  the perfect way to honor the transition from summer into fall. I love using a sweeter apple variety, like a Cameo or Gala, but any kind will work.

Prep time: 35m | Total time: 35m

Ingredients:

Crust:
3/4 c. nuts of your choice (I use a mix of Brazil nuts, pecans, walnuts and cashews)
1 c. dates, pits removed

Filling:
1-1/2 c. sliced strawberries
2 c. thinly sliced apples
1 t. lemon juice
2 T. coconut sugar (or sugar of your choice)

Process the nuts in a food processor until coarsely ground, then add the dates (the food processor may 'jump' a bit when you add the dates, so be prepared to hold the base firmly) and continue to process until a crumbly yet generally even texture is achieved. Press this mixture into a 9x13" pan, using your fingers to mold it into an even layer in the base of the pan.

Mix all filling ingredients together in a medium mixing bowl. Let them sit for at least 20 minutes, then spread filling evenly on top of crust. Cover and refrigerate until ready to serve.

Optional: Top each serving with Cashew Creme.