Optional sides: Cooked rice or a side salad.Optional ingredients: Fresh or dried ginger, garlic, onion.Pair this dish with wild rice for a nutrient-dense source of carbohydrates, and enjoy it with a side salad to make it a balanced meal. In addition to having antioxidant and anti-inflammatory properties, curcumin has been studied for its use in depression treatment. Curcumin is the active ingredient in the turmeric plant, which is responsible for all of the health benefits. Some helpful information on the ingredients: Turmeric is a bright yellow spice known for its anti-inflammatory benefits. When made in bulk, it can be enjoyed throughout the week. Easy to freeze and reheat, this dish is a great one to make on a Sunday evening. This dish can be made quickly in an electric pressure cooker, throughout the day in a slow cooker, or for roughly 60 minutes on the stove. Nothing warms the body on a chilly evening like a turmeric stew. These seasonal fall dishes are all rich in nutrients and flavor to keep you feeling well all season long. When food is harvested and purchased locally, more nutrients are retained compared to when produce is harvested early and then transported across the country on a truck. Shopping locally also means less transportation is needed to get food to you, which not only means fewer emissions but it also means more nutrient-dense food. If it’s accessible to you, shopping at a local farmers market or farm stand makes it easier to lean into a variety of produce, based on what’s currently available. During autumn and winter, root vegetables and hearty leafy greens enter the scene to help keep the body warm and nourished as temperatures increasingly become more brisk.Įating seasonally is one of the best ways to support your health - and the health of the planet. Having a collection of tasty, healthy fall recipes at your disposal can help you and your household stay satiated.įor additional context, the produce that’s in season during the summer months often has a high concentration of water, which helps the body regulate temperature and stay cool in the heat. As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack.As the temperature drops, foods that become “in season” can keep you satisfied. Top the wedges with some parmesan cheese to make them even more delectable. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Drizzle on that olive oil and sprinkle your spices. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. They’re so flexible, and can be used in stews, soups, salads, and more. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. I enjoyed these wedges with a pesto dipping sauce. As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with. This acorn squash was a farmer’s market find. You’re going to love these Roasted Acorn Squash Wedges.
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