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I have learned so much about health and wellness and maintenance of my body. My headaches are virtually gone, after having them daily. My stomach and digestive problems have disappeared, and I have so much more energy!"
New Life Nutrition Recipes
Roasted Butternut Squash Salad with Greens and Maple Vinaigrette
Roasted Butternut Squash with Greens and Maple Vinaigrette
Makes 4 servings
- 1 medium butternut squash, peeled and cut into ¾ inch cubes
- 6 oz. mixed greens with arugula, washed and spun or patted dry
- 2 TBSP sesame oil, for roasting
- 1 TBSP extra-virgin olive oil
- 1-2 TBSP pure maple syrup
- 1 medium shallot, sliced thinly in crescents
- 1/3 cup chopped walnuts, lightly toasted
- 2 TBSP dried cranberries, sweetened with juice
- 1/2 cup apple juice (not from concentrate)
- 2 TBSP unfiltered apple cider vinegar
- 1 tsp. Dijon mustard
- Sea salt and freshly ground black pepper
- grated Parmesan or Pecorino cheese, to taste (optional)
Preheat the oven to 400 degrees F.
Place the butternut squash in a large bowl. Combine 2 TBSP sesame oil, 1 tsp. sea salt and 1/2 tsp. pepper. Drizzle over squash and toss well to coat. Spread coated squash evenly over a non-aluminum baking sheet. Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes, to prevent burning.
Meanwhile, combine the apple juice, maple syrup and shallots in a small saucepan and bring just to a boil over medium-high heat. Cook on low heat for 6 to 8 minutes, until reduced and slightly thickened. Remove. Whisk in the vinegar and mustard, 1 TBSP olive oil, sea salt and ground pepper. Taste and correct flavors as needed. In a large non- plastic salad bowl arrange a bed of greens. Spoon the roasted squash over the greens, then sprinkle the walnuts, and grated cheese. Drizzle vinaigrette over salad a little at a time to avoid drowning it. Toss well to evenly distribute and just give moisture.
Simple Springtime Sorrel Salad (The 4-S Salad)
Sorrel is a seriously under-eaten leafy green vegetable shrub, that some say is an herb. It has a slightly sour flavor, complimented by bitter. Add it to egg dishes, soups and other salads with, or in place of, spinach. Its nutrient profile is terrific for vitamin C, potassium, iron, magnesium, fiber – plus, chlorophlyll! People with kidney stones should avoid it because of its oxalic acid content, like spinach and rhubarb.
2 cups sorrel greens mixed with baby red leaf lettuce
1/3 finely-chopped organic red apple
¼ cup toasted sunflower seeds
Combine all ingredients in a salad bowl.
1 TBSP. extra-virgin olive oil
2 TBSP. Balsamic vinegar
1 tsp. Dijon mustard
¼ tsp. pure maple syrup (Grade B)
Dash of sea salt & freshly-ground pepper
Combine all ingredients in a small jar or container with a lid and shake vigorously until blended. Drizzle over salad and toss well to coat. Serve immediately.
Warm Fiddlehead Melange
Spring initiates the sprouting and unfurling of nature. What better example than the shoots of the ostrich fern?! From the beginning of April to the first week of June, these beautiful fiddlehead shoots provide us with a sense of newness. For those who enjoy culinary adventures, fiddleheads are srumptious treasures that can sometimes be found in central to northern Idaho, or ordered from Washington, Oregon, the Great Lakes states and Maine. Fiddleheads are similar to asparagus but with a richer flavor. Try this recipe if you are the adventurous kind!
▪ 12 oz. fresh fiddlehead fern shoots, cut 1-2" stalk
▪ ¼ cup finely chopped fresh fennel bulb
▪ 1 large clove garlic, minced
▪ 1 TBSP extra-virgin olive oil
▪ Fresh-squeezed lemon juice and sea salt, to taste
Carefully wash the fresh fiddleheads thoroughly and remove the brown papery membrane surrounding the coiled head.
Steam the fiddleheads in a basket steamer 8-10 minutes over medium-high heat, until tender but not mushy. Remove and let them stand just until warm. Meanwhile, combine the olive oil, chopped fennel bulb, garlic, lemon juice and sea salt to taste. Correct seasonings. Drizzle the mixture over the fiddleheads in a glass or ceramic bowl. Gently toss and serve as a side salad, or spoon onto cooked angel hair pasta. A little Parmesan and finely-chopped Italian parsley may be sprinkled over the top for added flavor burst. Enjoy!