Tag Archives | Fall 2014 Recipes

The Beet Goes On

Paige Unger’s award winning cocktail: the Beet Goes On


1 oz London Dry Gin
.5 oz beet shrub
.5 oz lemon juice
.5 oz Campari
.5 oz St. Germain Elderfl ower


Mix all ingredients and strain over ice. Garnish with a sprig of rosemary.

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Beet Shrub

“One of my favorite recipes is a beet shrub.
Despite it’s simple ingredients it becomes
complex and highlights many fall and winter
flavors.” – Paige Unger


1 cup white wine vinegar
1 cup white sugar
1 cup diced beets


Combine all ingredients in medium saucepan. Bring vinegar mixture to boil, and turn off heat. When cool, strain out beets.


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Serves 4

This can be served hot, at room temperature, or even cold. Because the recipe uses frozen vegetables, it’s versatile for both winter and between seasons. It goes great in lunch boxes.

2 cups frozen organic edamame (green soybeans)
1 cup frozen corn
¼ cup water
1.5 teaspoons butter
1 cube low-sodium, organic vegetable bouillon
1 red bell pepper, cored, seeded, and diced
½ large red onion, chopped
Salt and freshly ground black pepper
2 tablespoons chopped fresh basil

  1. Bring a large saucepan of salted water to a boil. Add the edamame and boil for 4 minutes. Add the corn to the boiling water, and boil for 2 minutes longer. Drain and set aside.
  2. Add the water, butter, and bouillon cube to the hot saucepan. Stir to dissolve the bouillon. Add the red pepper and onion to the saucepan and cook until the onion is fragrant and translucent, about 2 minutes. Add the edamame and corn to the saucepan and toss to combine well.
  3. Remove from the heat, and season with salt and pepper to taste. Stir in the chopped basil. Recipes and tips courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin, Storey Publishers
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Carrot-Raisin Slaw


Serves 4 to 6

This tasty slaw is served cold, so it makes a good lunch box dish. The raisins and the citrus dressing make it kid friendly and a nice change from cooked carrots or dried up carrot sticks from the school’s cafeteria.

4 large carrots (about 3/4 pound), shredded
½ cup shredded jicama, apple, or kohlrabi
1 cup raisins
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon white balsamic vinegar
3 tablespoons canola oil
2 tablespoons honey
Salt and freshly ground black pepper

  1. Combine the carrots, jicama, and raisins in a medium bowl, and toss to mix.
  2. Whisk together the lemon juice, orange juice, vinegar, oil, and honey in a small bowl or cup, and season with salt and pepper to taste. Pour over the slaw ingredients, and stir to mix. Chill covered for a few hours to allow the fl avors to blend.
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Cashew Milk

Quick and delicious, this raw nut milk recipe requires no soaking and no straining and will store in the refrigerator for up to four days. The nuts provide benefi cial fats, protein, magnesium and potassium.


½ cup organic raw cashews
¼ cup Medjool dates (pitted)
2 cups water
1 cup ice
½ teaspoon vanilla


Blend all at once on high speed for two minutes. Yields approximately 3 cups. For creamier milk, omit the ice.

For chocolate milk, increase the dates to ½ cup and add 2 teaspoons of cocoa powder.

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Gluten-free Peanut Butter Oatmeal Cookies


Makes approximately 18 cookies.

With just seven ingredients, this recipe is easy to prepare. It takes just 10 minutes, including making your own peanut butter. Delicious!


1 cup peanut butter *
2/3 cup whole oats (do not use quick oats)
6 tablespoons light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
½ cup chocolate chips


Using a rubber spatula, stir together the peanut butter, brown sugar, vanilla, and beaten egg until well combined.

In separate bowl, mix oats and baking soda. Add the dry ingredients and mix well. Fold in chocolate chips.

Chill dough for 30 minutes. Form into walnut-size balls, pressing down the top slightly with a spoon. Bake at 360 degrees for 8 to 10 minutes on a parchment lined baking sheet. Let cookies cool for seven minutes before moving.

* You can use any peanut butter for this recipe. However, it is recommended that you make your own with this simple recipe. Place 2½ cups of honey roasted peanuts in a food processor, and chop until butter is formed.

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Serves 4 to 6


1 head broccoli, fl orets only
1 garlic clove
1 cup packed fl at-leaf parsley
1 cup packed basil
1/3 cup pine nuts
1 cup grated Parmesan cheese
2 teaspoons fresh lemon juice plus zest of 1 lemon
1/3 cup olive oil
Salt and pepper
½ pound pasta, cooked and drained


Steam broccoli until soft.

Add the broccoli, garlic, herbs, and pine nuts to a food processor. Pulse a few times to chop.

Add the cheese, lemon juice and zest. Drizzle in olive oil while pulsing until you reach desired texture. Season to taste with salt and pepper.

Toss prepared pasta with the pesto. Garnish with additional cheese if desired.

Variation: Use 3 cups of packed fresh spinach leaves instead of the broccoli.

From The Cleaner Plate Club by Beth Bader and Ali Benjamin

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Original recipe makes 15 servings


5 red delicious, 5 golden delicious apples-Peeled, cored and chopped
2/3 cup orange juice
1 cup golden raisins, 1 cup craisins
1 cup chopped pecans
20 ounces sour cream
1 teaspoon cane sugar


Combine the apples, orange juice, raisins, craisins, pecans and sour cream.

Mix well and add sugar to taste. Serve chilled.

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Serves 6

This traditional squash soup is a serious crowd pleaser. Other varieties of winter squash can be used in place of butternut squash if desired.


2 tablespoons refi ned coconut oil or ghee
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
1/2 teaspoon fi ne sea salt
1/2 teaspoon ground black pepper


Heat oil or ghee in a large soup pot. Add carrot, celery, and onion. Cook until vegetables have begun to soften and onion turns translucent. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat, and simmer until squash is fork-tender. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.

Garnish with Parsley Pepita Pesto. (see below)

Tip: Double the batch and freeze after cooling completely.

Source: wholefoodsmarket.com


Makes approximately 1.1/3 c

This pesto is a great way to add a dollop of fresh color and texture to soups and salads.

Prep time: 5 minutes. Makes approximately 1 ¼ cups


1 cup pumpkin seeds
3 cloves garlic
½ cup parsley
½ teaspoon sea salt
1/3 cup olive oil


Toast pumpkin seeds in a dry skillet over medium heat. Keep them moving in the pan with a wooden spoon until they begin to puff up and give off a nutty aroma. Remove from heat before burning.

Place pumpkin seeds, garlic, parsley, and sea salt in the in the bowl of a food processor fi xed with the s-blade. Drizzle olive oil little by little through the opening at the top of the food processor until mixture is well-blended yet slightly coarse.

Source: Lisa Markley, MS, RDN

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