I Can Teach My Child
I have so many great recipes!!! I just have to take time to post some. My recipes are made with REAL FOOD. They are so delicious, healthful, fun to create, kid friendly and very satisfying to serve to hungry family and friends!
Would you help me out and share a few of yours so that this category will be more useful to the inspired cook? Remember, real food only. We want our families and communities healthy.
Send to: firstname.lastname@example.org
squeeze of lemon
coconut nectar, honey or maple syrup
Preheat oven to 450ºF and adjust rack to middle position. Place squash, cut-side up, on a baking sheet. Combine ghee and honey then brush the squash with the mixture using a pastry brush. Season with sea salt. Roast in the oven for 25 minutes.
Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft. Stir in cauliflower and cook for 3-4 minutes until hot. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.
*To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.
**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.
Note from SAO admin: suggest to substitute Ezekiel Bread for the bread and olive oil for the Vegenaise….delish!!!