@13 hours ago
#apples #squash #carrots #sage #scd #specific carbohydrate diet #mash
on-their-way-out fall veggie mash
last night, i noticed a squash and a couple apples that we got in our share a couple weeks ago were really on their last leg, so i decided to roast them with some carrots and sage and see what happened. i initially envisioned turning these into a soup, but they looked so colorful and smelled so delicious in the roasting that i decided to make a nice sweet mash. i will definitely make this one again, not only to eat but also to admire, as the colors were stunning (just what i needed to look at after a long day at work).
- whatever fall veggies and herbs you’ve got laying around (i used a squash, two apples, and two carrots, plus a bunch of sage)
- olive oil
- honey (optional)
- salt and pepper
- other spices of your choosing (optional)
- preheat oven to 350 (or less or more… you could even put these on broil for a shorter amount of time).
- slice veggies into chunks or halves and place in a roasting pan skin-side down. dress the veggies with tons of salt and olive oil (and pepper too, if you like), as well as herbs if you have them. roast until a spoon can easily slide through the denser veggies (the carrots, for example).
- pull from the oven and let them sit for a few minutes until they’re easy to handle. pull the meat from the skins of apples and squash. throw all of the veggies (minus skins, unless you like that sort of thing, then cut skins up and keep them in the mix) into a pot and set to medium heat. pour all the excess oil from the roasting into the pot too. add more fresh herbs, chopped up, if you’d like.
- mash the veggies as they continue to cook in the pot and start to add more salt, pepper, and other spices until you like the way the mash tastes. i added salt, more olive oil, and honey and continued to cook mine until i could really mash down the carrots. enjoy alone or as a side.
@14 hours ago
#gluten free #cauliflower #pasta #string beans
almost scd gluten-free (brown rice) pasta with string beans, yellow cauliflower, and arugula.
@14 hours ago
#specific carbohydrate diet #scd #broccoli #fennel #soup
3-ingredient broccoli & fennel soup with balsamic glaze
- broccoli, washed and cut
- chicken bone broth
- spices of your choosing (i used salt, pepper, cumin, and clove)
- fresh fennel
- balsamic glaze (optional)
- olive oil (optional)
- in a small pot, combine broccoli and fennel with enough chicken broth to steam the veggies. cover and let it steam on low to medium heat until you can break a piece of broccoli by pressing it with your spoon.
- remove from heat and place the broccoli and fennel in a blender with more chicken broth (either cold or at room temperature). blend until smooth. add more broth and continue to blend until the soup at the consistency you like.
- put the soup back into the pot and bring it to a very light simmer, adding spices until the soup is to your liking. pull from heat and prepare to serve. this soup is great topped with a little olive oil or balsamic glaze (or both). you can even top it with cheese, walnuts, or chunks of chicken. enjoy.