Terry Walters » Fall

Pumpkin Spice Muffins

Andrew — Wed, 24 Nov 2010 23:16:45 +0000

CLEAN START | Fall | Page 120

THESE MUFFINS, FULL OF MY FAVORITE warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat.

WET INGREDIENTS

1 cup pitted dates
1 tablespoon lemon juice
1-1/2 cups cooked pumpkin purée
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup almond butter
2/3 cup grated peeled apple or applesauce

DRY INGREDIENTS

1/2 cup brown teff flour
1/2 cup chickpea flour
1/2 cup almond meal
1/4 cup potato starch
1/4 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

PREPARATION

Preheat oven to 350°F and prepare mini-muffin tins with oil or paper muffin cups.

Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.

Pour wet ingredients into dry and mix to combine. Immediately scoop batter by the tablespoon into muffin tins. Distribute batter evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins.

MAKES approximately 30 mini muffins

TIP: Muffins freeze well in an airtight container.

Warm Greens with Citrus Dressing and Pomegranate

Terry Walters — Thu, 29 Oct 2009 18:40:25 +0000

CLEAN FOOD | Fall | Page 159

USING POMEGRANATE SEEDS IS A SPECIAL WAY to dress up a variety of dishes. Combining greens with this citrus dressing, you simply can’t go wrong, and the addition of pomegranate seeds on top is like icing on the cake!

INGREDIENTS

2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from half of a large pomegranate

DRESSING

Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar

PREPARATION

In small bowl, whisk together all dressing ingredients. Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.

SERVES 4-6

Ginger Pear Crisp

Terry Walters — Thu, 29 Oct 2009 18:38:59 +0000

CLEAN FOOD | Fall | Page 190

CRISPS ARE SO EASY TO MAKE, and in my family they’re served not only for dessert but for breakfast or a midday snack, too. This one tastes great with a scoop of vanilla bean ice (or rice) cream. As with my Apple Crisp recipe (page 189), this is easily made gluten-free by substituting brown rice flour for wheat and using chopped nuts in place of oats for the topping.

INGREDIENTS

Filling

8 large pears (Bosc or D’Anjou work well)
1/4 cup maple syrup
1 teaspoon almond extract
2 teaspoons grated fresh ginger
Zest of 1 orange
1/2 cup apple juice or cider
1 tablespoon arrowroot

Topping

2 cups rolled oats
1 cup whole wheat pastry flour
1 cup toasted sliced almonds
Pinch of sea salt
1/2 cup maple syrup
1/3 cup canola oil
1 teaspoon almond extract

PREPARATION

Preheat oven to 350°F.

Peel, core and slice pears and place in large casserole.

In medium bowl, combine syrup, almond extract, ginger, orange zest and apple juice. Whisk in arrowroot until dissolved, pour mixture evenly over pears and set aside. Prepare topping in separate bowl by combining oats, flour, almonds and sea salt. In separate bowl, whisk together syrup, oil and almond extract. Add wet ingredients to dry, fold to combine, then sprinkle over pears. Cover with foil and bake 35 minutes. Remove foil and bake another 15 minutes or until crumb topping is crisp and lightly browned. Remove from oven and serve warm.

SERVES 8-10

Autumn Harvest Soup

Terry Walters — Wed, 28 Oct 2009 17:48:19 +0000

CLEAN FOOD | Fall | Page 153

THIS AUTUMN SOUP IS A NUTRITIONAL POWERHOUSE. With shiitake mushroom stock to help reduce blood cholesterol levels, dark leafy greens rich in calcium and legumes to regulate your blood sugar, support your thyroid and balance your hormones, this meal in a pot is just what the doctor ordered! For those with a bigger appetite, serve over soba noodles or brown rice.

INGREDIENTS

4 dried shiitake mushrooms
6 cups water
2 tablespoons extra virgin olive oil
1 large onion, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 carrots, diced
4 cups chopped kale or collard greens
2 cups cooked cannellini beans
1/4 cup mirin
Splash of tamari
Splash of apple cider vinegar
4–5 dashes toasted sesame oil
Freshly ground black pepper

PREPARATION

Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly. When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth. In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender. Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5–7 minutes. Season to taste with toasted sesame oil and black pepper and serve.

SERVES 6

Roasted Squash with Fennel and Asparagus

Terry Walters — Mon, 17 Aug 2009 00:24:54 +0000

CLEAN FOOD | Fall | Page 169

ROASTING SQUASH BRINGS OUT ITS NATURAL SUGARS and blends the flavors of these vegetables beautifully. The slight bitterness of asparagus is a nice complement to these otherwise sweet vegetables and adds an always welcome splash of green. I like to serve this dish over pan-roasted millet.

INGREDIENTS

1 large butternut squash, peeled, seeded and diced
1 large fennel bulb, halved, cored and thinly sliced
5 shallots, quartered
5 garlic cloves, peeled
1 pound of asparagus, cut into 2-inch lengths
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon coarse sea salt
2 pinches red pepper flakes
Chopped fresh parsley for garnish

PREPARATION

Preheat oven to 400°F.

In large bowl, combine squash, fennel, shallots and garlic. Add oil, vinegar, salt and pepper flakes and toss to coat evenly. Spread vegetables on cookie sheet and roast 20 minutes. Remove from oven, fold in asparagus and return to oven for another 20 minutes or until all vegetables are tender. Garnish with parsley and serve.

SERVES 6