fallfoodfest The leaves are changing, the scarves are coming out and that crisp fall air is giving everyone the itch to go apple picking upstate. Ah, my favorite season of all is here, fall. There are so many things I love about fall from pumpkin picking to apple cider, fall is by far my favorite season in the kitchen because the seasonal ingredients are just incredible so I wanted to share with you some of my favorite go to fall recipes to help get you in the flow of fall. BREAKFAST: PUMPKIN SPICE SMOOTHIE BOWL It’s the most magical time of the year. PUMPKIN SPICE season. INSIDE Seriously, I am getting in the mood lately, and whipping a little organic pumpkin puree, cinnamon, nutmeg and cloves into just about anything I can get my little hands on. So it’s no surprise that this morning I was inspired to give my usual smoothie bowl a fall spin and it came out so delicious, it’s borderline dessert. INGREDIENTS • 1 cup Anita’s Coconut Yogurt • 1/2 cup organic pumpkin puree • 2 tbsp almond butter • 1 tsp maca powder • 2 tsp pumpkin pie spice (cinnamon/cloves/nutmeg) METHOD Mix all of the above ingredients together and top with toppings of your choice! Fun creative toppings could be: quinoa chia seed maple granola / extra chia seeds / crumbled pumpkin choc chip cookies LUNCH / DINNER: Cranberry Quinoa Salad This particular dish is a sweeter quinoa salad, perfect fall crisp fall nights and great to take to work the next day for lunch! This cranberry quinoa salad is also the perfect healthy side dish to bring to your relatives’ on thanksgiving or christmas that’s delicious but also probably healthier than anything else on the table. INGREDIENTS • 1 cup of quinoa / a little less than 2 cups of water to boil it in • 1 head of romanesco • 1/2 apple sliced • 1/2 cup of cranberries • 1/4 cup slivered almonds • 2 cups of baby kale • 1/4 cup chopped white onion • 1/4 cup chopped garlic • 4 tbsp of coconut oil / macadamia nut oil or olive oil • 1 cup of organic apple cider • 2 tsp of pumpkin pie spice • Spiced cider balsamic glaze: 2 tbsp balsamic vinegar / 2 tbsp olive oil 1/4 cup reduced cider / 1 tbsp of dijon mustard / salt + peppe rto taste METHOD Preheat your oven to 425 degrees and lightly grease a baking sheet with some of your oil. Next, take a medium saucepan and fill it with your quinoa, water and a little salt. Keep the pan on medium heat and start stirring the quinoa when water starts boiling. Slice up your romanesco and place it on your baking sheet, drizzle with a little more oil and season however you like. Place that in the oven to roast for around 10-15 minutes while moving the pieces around so that they evenly roast. In a separate small sauce pan, place your sliced apples, cranberries, apple cider and pumpkin pie spice. Keep it on a low heat and let it simmer as the fruit absorbs the cider and spices and the liquid reduces. Keep checking on the fruit and moving it around the pan for 10 minute or so until the liquid has reduced and saturated the fruits. In a frying pan on another burner, Place the remainder 2 tsp of your oil, your baby kale, onions and garlic and sauté till kale is wilted and onions are clear. When all liquid has evaporated from quinoa, it is done, take it off the burner and place into a medium bowl. Add in kale, roasted romanesco and fruit (with remaining cider drained and put to side for the glaze). In a separate small bowl whisk together the ingredients for the spiced cider balsamic glaze. When combined, drizzle it over your quinoa salad and place into a serving dish. Sprinkle your almonds over the top to garnish and your done! I promise it’s a lot easier and faster than it seems from writing it all out in this recipe! It’s a great fall dish and I hope you share it with your family this season. FOR A SWEET TREAT: Healthy Vegan Pumpkin Spice Donuts So amidst my mission to buy out all the pumpkin pie spice and organic pumpkin puree in New York City this fall, I have been almost exclusively making fall themed treats and these healthy, vegan, gluten free pumpkin spice donuts were the first of the bunch! They are baked, not fried and have a really nice, moist, cakelike texture. Give this recipe a whirl and let me know what fun toppings you decide to drizzle on these babies. INGREDIENTS • 2 cups of trader joe’s whole grain baking mix ( you can use any baking /biscuit mix – for gluten free try Bob’s Red Mill’s!) • 1 cup of organic pumpkin puree • 3 tbsp of coconut oil • 2 flaxs -‘eggs’ (2 tsp flaxseed meal + 6 tsp of water whisked) • 3 tsps of pumpkin pie spice (or to your taste, I like a lotf ospice!) • 1 tsp of vanilla extract dust top with coconut sugar + pumpkin pie spice METHOD Super easy to make! Whip all ingredients in together in your mixer, place in a pastry bag (or a ziploc baggy that you cut a corner off! ) for easiest dispensing into your doughnut pan and bake in the oven on 375 degrees until golden on the edges. Plop out on cooling rack and sprinkle your dusting ingredients to your liking! Enjoy! Got a favorite fall recipe you’re dying to share? Post a picture to instagram and tag #FallFoodFest and @ cassandrabodzak and I’ll repost and do a recap of all my favorites! Cassandra Bodzak is the happy, healthy living guru featured on ABC’s “The Taste.” She started GoSweetandSkinny.com, where she shares her healthy recipes and tips for living your happiest life, and is the proud author of “Juicespiration,” her no-nonsense guide to do-it-yourself juice cleansing. She works with clients all over the U.S. to help them stop dieting, start eating right and achieve the body and life they love! ■HEALTH CASSANDRA BODZAK
LIC102015
To see the actual publication please follow the link above