Download PDFEAT CLEAN LIVE WELL | Winter | Page 250

CARAMELIZED ROASTED SQUASH with sweet and savory fruit stuffing make this a satisfying and warming side dish that you may just want to eat for breakfast (or even dessert).

Acorn Squash Cups Ginger Apple Stuffing


2 small acorn squash
1 tablespoon virgin coconut oil
1/2 cup chopped red onion
1/2 cup chopped celery
1 heaping teaspoon grated fresh ginger
2 tart red apples, chopped
1/2 cup raisins
1/4 cup heaping teaspoon ground cinnamon
3 tablespoons maple syrup


Preheat oven to 400°F. Line a baking sheet with parchment paper.

Cut squash in half crosswise. Scoop out and discard seeds and trim off stems and pointed ends so they sit flat. Place skin-side up on prepared baking sheet and roast 30 minutes or until soft (time will depend on size of squash). Remove from oven and set aside.

Melt coconut oil in cast iron skillet over medium-low heat. Add onion, celery, ginger and apples and sauté until just soft (about 3 minutes). Add raisins, cinnamon and maple syrup and sauté until just soft and caramelized (about 3 minutes longer). Remove from heat, fill each squash half with an equal amount of stuffing and serve.


© 2014 Terry Walters | Photography by Julie Bidwell



Download PDFEAT CLEAN LIVE WELL | Fall | Page 194

THE FIRST TIME I MADE THIS SUKIYAKI, it barely made it off the stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl with their favorite combination of veggies and noodles. There’s never even a noodle left behind.

Collard Green Sukiyaki


2-1/2 cups water
2 dried shiitake mushrooms, broken into pieces
2 strips kombu
1/4 cup tamari
1/4 cup mirin
1 tablespoon maple syrup
8 ounces 100% buckwheat noodles (soba)
2 tablespoons sesame seeds
1/4 teaspoon sea salt
8 whole collard leaves
1 tablespoon extra virgin olive oil
1/2 cup red onion wedges
1/2 cup julienned carrot
1/2 cup julienned daikon
1/4 pound maitake mushroom (or variety of choice), broken up
1/4 cup water


In small pot, combine water, shiitake mushrooms and kombu. Bring to boil and press down on mushrooms and kombu so they stay submerged. Reduce heat and simmer 20 minutes. Scoop out and discard solids and stir in tamari, mirin and maple syrup. Simmer 5 minutes longer, remove from heat and set aside.

Cook noodles according to directions on package. Drain and set aside.

In small skillet, toast sesame seeds until lightly browned and fragrant. Remove from heat, transfer to mortar and add sea salt. Grind with pestle until seeds are half broken and mixture is well blended. Set aside.

Cut stems out of collard greens and stack leaves so they’re all facing the same direction. Roll from one side to the other to form a log and cut crosswise into 1⁄4-inch ribbons.

Heat large cast iron skillet over medium-high heat and add olive oil. Visually divide skillet into five pie slices and place one vegetable in each area—collard greens, onion, carrot, daikon and maitake mushrooms. Sauté 2 minutes pushing ingredients gently with a wooden spoon so that they don’t stick but stay roughly in their defined area. Add water and simmer vegetables until collards are wilted (about 1 minute longer). Push ingredients closer to edge of pan and transfer cooked noodles to center of skillet.

Reheat shiitake-kombu stock and pour over noodles and vegetables. Sprinkle with sesame blend and serve.


© 2014 Terry Walters | Photography by Julie Bidwell



Download PDFEAT CLEAN LIVE WELL | Winter | Page 245

SOMETIMES COLLARD GREENS ARE SO BIG and beautiful that it’s a shame to chop them up. In this recipe, the collards serve as the wrap and make this handroll especially nutritious and delicious.

Collard Greens Maki


3 tablespoons tamari
1 tablespoon grated fresh ginger
1 teaspoon toasted or hot pepper sesame oil
1 teaspoon brown rice vinegar
1 teaspoon toasted sesame seeds


1 cup uncooked short-grain brown rice
2 cups water
1 thumb-size piece kombu
6 large collard greens
1 large leek, halved lengthwise and
cut crosswise into 1/2-inch pieces
2 cups thinly sliced shiitake mushroom caps
1 tablespoon extra virgin olive oil
1 tablespoon tamari
1 cup julienned carrots
1 cup julienned daikon
1 avocado, peeled, pitted and sliced


In small bowl, whisk together all dipping sauce ingredients and set aside.Place rice, water and kombu in medium pot or rice cooker. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 30 minutes). Remove from heat and set aside. When cool, remove and discard kombu.

In medium pot, bring 3 inches water to boil. Turn off heat and one at a time, holding the collard leaves by their stems, submerge leaves in water for 3–5 seconds each (or until just bright green). Repeat until all greens are lightly blanched and set aside.

In large cast iron skillet over medium heat, sauté leek and shiitakes in olive oil until soft (about 5 minutes). Add tamari and stir. Add carrots and daikon and continue sautéing. If ingredients stick, deglaze pan by adding 1 tablespoon water at a time as needed. When carrots are just soft and bright orange, remove from heat and set aside.

Place one collard green on cutting board, spread a heaping tablespoon of brown rice crosswise across the widest part of the leaf leaving 1 inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Fold insides of collard leaf and roll, starting at the end with the rice and vegetables to form a log. Continue with remaining ingredients until everything is used up.

Cut rolls in half and serve with dipping sauce.

MAKES 6 rolls

© 2014 Terry Walters | Photography by Julie Bidwell