Gut Healthy Winter Recipes for Seed
RECIPE 1
Roasted delicata squash atop sauce made of leeks confit, garlic + full full greek yogurt, with honey, cilantro, lime, pomegranate seeds, pumpkin seeds
For the squash:
INGREDIENTS:
4 medium-large delicata squashes
1 tablespoon maple syrup
¼ cup avocado oil
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon garam masala powder
salt to taste
DIRECTIONS:
Cut, and deseed the squash, cut into rings, toss with avocado oil, very generous amount of salt and the rest of the seasonings.
Distribute into an even layer onto a large sheet tray covered with parchment paper.
Roasted until fork tender and slightly browned at 425 degrees, about 20-25 minutes.
For the leek yogurt:
INGREDIENTS:
1 tablespoon grainy mustard
1 tablespoon raw unfiltered honey
1 tablespoon Brightland Olive oil
Juice of 1 large lemon
DIRECTIONS:
In a shallot baking dish, add leeks in an even flat layer.
Cover completely with olive oil, until the leeks are just barely covered in olive oil.
Cover the dish with a lid or foil and bake at 325 for about 30 minutes, until soft and fork tender with very little browning.
Let them cool and reserve.
To a food processor add remaining ingredients, and the cooled leeks that have been strained from the oil they were cooked in.
Blend the yogurt and leeks and seasonings with remaining ingredients in the food processor until completely smooth.
Adjust seasoning if needed.
RECIPE 2
Slow cooked heirloom dragon beans cooked in kimchi, miso, bone broth, with aromatics, caramelized onions, toasted almonds, chive ribbons.
For the bone broth:
INGREDIENTS:
4 pounds of beef or chicken bones, preferably a mix of marrow bones and bones with a little meat on them.
3 medium unpeeled carrots, cut into 2-inch pieces
1 large leek, end trimmed, cut into 2-inch pieces
1 medium white onion, quartered
1 garlic head, halved crosswise
6 celery stalks, cut into 2-inch pieces
2 bay leaves
2 sprigs of rosemary
8 slices of whole Reishi mushroom (not powdered)
¼ cup of chopped ginger (peeling not necessary)
1 tablespoon black peppercorns
1 tablespoon ashwagandha root
1 tablespoon burdock root
1 tablespoon unrefined sea salt
2 tablespoons apple cider vinegar
1 sheet of wakame
8-quart (or larger) stockpot or a large slow cooker
DIRECTIONS:
Preheat oven to 450°F. Place beef or chicken bones on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Into your stockpot, add the roasted bones, and rest of ingredients with 12 cups of water (super high quality filtered water - NO tap water!) Add more water if necessary to cover bones and vegetables.
Bring contents of the pot to a gentle boil. Then reduce heat to a very low simmer and allow to simmer, skimming excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be.
Add more water if necessary to ensure bones and vegetables are fully submerged at all times.
Remove the pot from the heat and let cool.
Strain broth using a fine-mesh sieve and discard bones and compost the vegetables. Let the broth cool completely before storing.
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.
For the beans:
INGREDIENTS:
2 pounds of dry dragon beans, soaked (dry cranberry, pinto, or black beans can be subbed for dragon beans)
8 cups bone broth
1 tablespoon miso paste
1 tablespoon salt
¼ cup kimchi broth
A few sprigs of fresh thyme, fresh oregano, and fresh rosemary tied with butcher's twine
8 cloves of garlic, smashed but still intact
½ red onion, cut into quarters
Garnish: ¼ cup toasted almonds, 1 bunch green onion tops cut into ribbons or rings, a spoonful of pickled red onions, olive oil
DIRECTIONS:
In a large ish bowl, soak beans in cold water, enough to cover by several inches.
Let them soak for at least 6-8 hours at room temperature.
Once soaked, strain and thoroughly rinse beans.
Put soaked beans into a heavy bottomed dutch oven, and add all your seasonings and herbs and enough broth to cover beans by 3 inches.
You can add a little water to cover the difference from your broth. Start the beans on high, then reduce to lowest setting once they came to a boil.
Simmer with the lid on until they're tender and cooked through, about 3-4 hours for soaked beans.
Note that cooking time will change depending on the type of beans used. Follow instructions for variety of bean selected if not dragon beans.
Once the beans are tender, remove the lid and turn the heat up to medium and allow excess liquid to drain (if there is any) until the water becomes starchy and a little thicker.
You can smash a few beans on the side wall of the pot to create a thicker broth.
Spoon beans into a bowl, garnish with toasted almonds, green onion ribbons, and pickled red onions, drizzle of olive oil.
Enjoy!