Warming, Winter Recipes
As we move toward holiday gatherings and cozy nights in, here are some of my favorite nourishing recipes from my cookbook, Heartful Kitchen. These recipes are warm, grounding, and delicious without sacrificing nutrition.
Perfect for potlucks, family dinners, or simple weeknight meals.
Butternut & Arugula Salad
GINGERED GREENS & GRATED BUTTERNUT SQUASH
Total Time: 35 minutes
Yield: 3-4 servings
Directions
1. Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a large bowl, toss the squash and cooking oil together and lay on baking sheet.
3. Roast until tender, about 12 to 16 minutes, stirring halfway through. If using solid coconut oil stir after 5 minutes to distribute melted oil.
4. Prepare the vinaigrette. In a large bowl that will eventually fit all of the vegetables, whisk together the ginger, lime juice and ½ teaspoon salt. Whisking constantly, slowly drizzle in the olive oil.
5. Mix the kale with the squash and bake 5 to 7 minutes more until the kale wilts.
6. Remove baking sheet and place mixture in the large bowl with the vinaigrette.
7. Add the arugula and toss well to combine.
Ingredients
3 cups grated butternut squash (use a food processor if you prefer)
2 tablespoons liquid cooking oil: avocado oil or macadamia oil
1 teaspoon high-mineral sea salt
1 bunch kale, ribs and stems discarded, leaves roughly chopped into 1- to 2-inch pieces, rinsed, and dried thoroughly
1 teaspoon grated ginger
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
4 cups baby arugula
LUSCIOUS GOLDEN INDIAN CHICKEN
Total Time: 1 hour
Yield: 3-4 quarts or 12 servings
Directions
1. Preheat oven to 400°.
2. Combine cauliflower, carrots, onion and 1 tablespoon coconut oil or ghee on a baking sheet. Season well with salt and roast for 5 minutes until coconut oil has melted. Remove, stir well to coat the vegetables with the oil and roast 30 minutes more.
3. Using the traditional attachment of the food processor, mince the garlic and ginger for about 20 seconds.
4. Add the butternut squash and pulse until squash is the size of peas. Set mixture aside.
5. In a small bowl, combine the cardamom and the next 6 ingredients (cinnamon through salt). Add half of this mixture to the chicken and reserve the other half.
6. In a Dutch oven or large straight-sided skillet, heat the remaining fat on medium-high heat and start to brown the chicken. The chicken will cook again, so no need to cook it completely through. You may need to do this in 2 batches. Do not overcrowd the pan. Set the chicken aside in a bowl, leaving any cooking fat in the pan. Turn the temperature to low and add the reserved spices to the pan. Deglaze the pot with the broth and coconut milk and bring the mixture to a boil.
7. Add the ginger, garlic and butternut squash mixture and cook for 5 minutes more.
8. Add the lemon juice, roasted vegetables, cooked chicken and green vegetables and simmer for 10 minutes.
Ingredients
½ large head or 1 small head of cauliflower, chopped into very small florets
3 carrots, sliced into thin coins
1 red onion, halved and thinly sliced
3 tablespoons extra-virgin coconut oil or ghee
3 cloves garlic
3 tablespoons peeled and chopped fresh ginger
3 cups rough-chopped butternut squash
1 ½ teaspoons ground cardamom
1 teaspoon ground cinnamon
1 tablespoon ground coriander
¾ teaspoon freshly ground black pepper
2 teaspoons dried ginger
1 ½ teaspoons ground turmeric
2 teaspoons high-mineral sea salt
2 pounds boneless skinless chicken thighs, chopped into 1-inch cubes
4 cups Mineral-Rich Bone Broth (p. 96-chicken), or purchased low-sodium chicken stock or broth
1 (13.5-ounce) can coconut milk
2 teaspoons lemon juice
1 quart finely chopped green vegetables such as zucchini, asparagus and kale
ROASTED ROOT VEGETABLES
with Rosemary, Thyme and Citrus
Total Time: 35 minutes
Yield: 3-4 servings
Ingredients
5 pounds root vegetables such as beets, parsnips, turnips, rutabagas, carrots, daikon radish or other radish
2 red onions diced in 1-inch pieces
1 tablespoon minced fresh rosemary, or 1 ½ teaspoons dried rosemary
2 tablespoon minced fresh thyme, or 1 ½ teaspoons dried thyme 4 tablespoons cooking oil/fat: extra-virgin coconut oil, ghee, avocado oil, or macadamia oil
zest of 1 lemon
5 garlic cloves, minced
juice of ½ lemon
¾ cup fresh parsley
1 teaspoon high-mineral sea salt
1 teaspoon freshly ground black pepper
Directions
1. Preheat oven to 400°. Line two baking sheets with parchment paper.
2. Peel beets, rutabaga, and any other root vegetables that have a tough outer layer. Rinsing and scrubbing organic vegetables is often sufficient.
3. Cut vegetables into 1½-inch pieces. On one baking sheet, combine carrots, daikon, radishes and onion. On another pan, combine harder vegetables: beets and turnips.
4. Sprinkle all vegetables with rosemary and thyme. Add 2 tablespoons of cooking oil/fat to each tray. Pop baking sheets in oven for 5 minutes to melt the fat, if solid. Remove sheets and stir to coat vegetables in the fat.
5. Return sheets to oven and bake for 30 to 45 minutes, stirring halfway through. The tray with the onions will have a shorter cooking time than the tray with the beets.
6. Remove trays from oven and add the garlic and lemon zest and toss to coat the ingredients.
7. Roast vegetables for 8 more minutes.
8. Remove sheets from oven and combine all vegetables to one sheet.
9. Add the lemon juice, parsley, salt and pepper and toss to coat.