Category Archives: gluten free

I love pumpkins

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Whether you call them winter squash or by a more specific name (acorn, butternut, pumpkin, kobucha or spaghetti), they are reliable, nutritious and tasty all year long.

The other day I suggested, ” We could have acorn squash for dinner, because it’s finally winter squash season.”

My friend replied, “With you it’s always the season for squash.”

And I realized she was right. I love to look at them, carve them, eat them, roast them and grow ’em when I can.

Here is one of my favorite recipes

Preheat the oven to 375F. Cut your winter squash of choice in half, scoop out the seeds and set aside.

Pour olive oil, salt, pepper and a few cloves of garlic in the center.

OR

Place a few pats of butter, sprinkle cinnamon and nutmeg.

Cook for 45 minutes, or until just mushy. Enjoy.

What is your favorite way to prepare a pumpkin or winter squash?

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Granola!

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I was amazed when a friend said she made her own granola from scratch– it seemed like a magical and mystical accomplishment. I tried it myself and it is SO easy, much less expensive and super satisfying.  I am very picky about extraneous sugar in my life, so I doctored the following recipe to make it high in seeds, nuts and yum, low in sugar/fat. After a couple tries I decided to “go big or go home” when it comes to granola so I can gift some when I make it. I encourage you to use this recipe as a reference, but experiment with your favorite tastes.

Deven’s “Go Big or Go Home” Granola 

All ingredients are local and organic when possible.

1 cup each raw pecans, almonds, walnuts, cashews
1/2 cup each sesame seeds, sunflower seeds,pumpkin seeds, flax seeds
2 lbs old-fashioned oats (naturally gluten free, but has to be processed in a gluten free facility if you are super sensitive/celiac)
1 stick butter (or equal amount sunflower oil)
1/3 cup maple syrup (or honey, I prefer maple syrup)
1/2 teaspoon fine salt
1/2 cup chopped dates
1 cup raisins or dried blueberries
1/4 cup dried apples
2 tablespoons pumpkin pie spice or ground cinnamon & nutmeg
Preheat the oven to 375 degrees Farenheit. Spread the nuts on 1-2 baking sheet and roast for 10-12 minutes, just lightly browning them. Transfer to a board to cool and chop. Set aside.
Reduce oven temperature to 300 degrees F. Pour the oats and seeds into a mound in the center of each baking sheet (2).  Melt the butter in a small pan and mix in maple syrup mixing constantly. Add the salt.  Drizzle this into the center of the oat/seed mounds. Stir well and spread in an even layer on each baking sheet. Bake the oat mixture for 30 minutes.  Let cool.
Combine the oats, dates, raisins/dried fruit, reserved nuts and spices in a huge bowl and mix. Eat, enjoy, repeat!