Each week brings fall a tiny bit closer. The mornings are getting colder, and the dark is coming sooner. The heater has already come on. The fireplace will come in handy soon. Also, just about everything will be roasted and covered in the flavors of fall. Cinnamon, maple, butter, and maybe a little brown sugar. Think pumpkin pie.
My favorite things.
Beets, beets and more beets. As a big vegetable lover and believer that we should eat all colors of the rainbow everyday, I try to use a wide variety of veggies in as many ways as possible. I think we should get our vitamins and minerals from what we eat, whenever possible. Of course, some of us simply don’t like certain things or can’t eat them. In those cases, taking a supplement works, but first, explore the different ways you may be able to consume the source. Take a beet for example. They are rich in potassium + iron and more. For someone who is naturally low in iron because I don’t eat red meat, anything with iron is my friend. Thankfully, I love beets. AND there is a ton of ways I integrate them into my diet. I juice them, add them to smoothies, add them to soups, salads, and sauté them. Recently, my brother cut a beet into 1 inch thick slices and barbecued them for my sister and I as burger replacements. It was one of the best things I ever tasted. Beets are also very good roasted. Here is what you do. Cut up a beet into 1-inch cubes, and do the same with some sweet potatoes, maybe some butternut squash or carrots. Coat them in coconut oil or avocado oil. For savory, add a bit of salt and pepper. For sweet, drizzle with honey and a bit of cinnamon. Either way, you can add some pecans or walnuts. Yum. Roast at 375ish for 20-30 mins, depending on how done you want them. I like everything pretty much burnt so you’d better be the judge.
Brussel sprouts. Recently, I had the pleasure of trying some of the most delicious brussel sprouts ever while dining out. I had a brussel sprout salad at Marinade on Main in Ramona. Wow. A salad worth driving 40 minutes for. I also tried roasted brussel sprouts as an appetizer at both Sammy’s and Grub Burger Bar. All delicious. Common ingredient; heaven-sent brussel sprouts. You can get very creative with these little babies too. You can leave them whole or cut them in half. I do both. Put them on a baking sheet with a little avocado oil, balsamic vinegar, s+p and roast at 375 for about 20 mins. When they are almost done, you can add a little shaved parmesan or gorgonzola and let it melt on top. Holy goodness. I like to cook a ton because leftovers are good cold, especially on a salad.
Almond butter. I am a big almond butter lover. I have a couple of favorites, one of which is the vanilla flavored Justin’s. I decided it was time to make my own. Roasted nuts have a unique taste when compared to raw so it’s no surprise that roasted nut butters taste delightful. I appreciate the simplicity and nutritional value of raw, however. I threw about a cup and a half of raw almonds into a blender (must be a strong one or a food processor), added a T of coconut oil, t of vanilla extract, t of honey and a smidge of cinnamon. I had to scrape the sides and re-blend several times but the dry nuts turned into thick delicious nut butter in just a few minutes. I can’t explain the taste because I haven’t tried nut butter like it before. All I can say is it’s wonderful. If you have the opportunity to make it yourself, it’s worth it! Next up I’ll try cashews, pecans, and walnuts.
My new tin buckets. I was meandering around in Poway and found Poway Countryside Barn. If you like the rustic look and are in the San Diego area, this place is a must visit. I was in heaven. From vintage finds to homemade signs, if the shabby chic or farmhouse look is what you are after, you must come to this shop. I didn’t have too much time to look around but I was able to decide on a couple of vintage tins. I had been looking for the perfect pot for my plant, but wanted something my style. I grabbed two tins, poked some holes in the bigger one, and set it into the shallow one. Voile!
I hope you have a fabulous and adventurous week. Explore. Have fun. Embrace life. Breathe. Laugh.