Month: November 2021

Recipe by: Maureen Kilgore
Featured on Tuesdays with Thomas on 11/2/21

Ingredients:

• 6 fresh pears, divided (I’ve used D’Anjou, Bosc, and Bartlett, but any ripe pear should work).
• ½ cup golden raisins
• 1 Tablespoon ground flaxseed
• 4 cups cold leftover brown rice (I used Lundberg short grain brown rice)
• 1/3 cup Simply Lemon balsamic
• 1 lemon, juiced
• grated rind of 1 lemon
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• 2 cups plant milk
• ½ cup date paste
• 1 fresh pear for top (the reserved pear)

Directions:

1. Cut pears in half and remove seeds and stem. Set 1 pear aside for top.
2. Roast 5 of the pears in an air fryer or oven until brown and bubbly. I used an air fryer at 390 degrees for about 20 minutes.
3. Put roasted pears and any juice from cooking the pears, in a bowl and mash with a fork, leaving large chunks. (This came to about 2 cups of roasted pears)
4. Add golden raisins and ground flaxseed to the bowl with roasted pears. Set aside while assembling other ingredients.
5. In a large bowl, mix together rice, Simply Lemon balsamic, lemon rind and juice, cardamom, vanilla, cinnamon, plant milk, and date paste. Mix together thoroughly. Add the roasted pears, raisins, and ground flaxseed, incorporating well.
6. Pour into 9″ x 9″ pan.
7. Slice the remaining pear into thin slices and place on top of the rice mixture covering the top. Dust liberally with additional cinnamon.
8. Bake at 350 degrees for 45 minutes. Turn on broiler and broil for 5 minutes until pear slices are browned.
9. Remove from oven and drizzle with additional Simply Lemon balsamic.
10. Cool completely. This is best served cold or at room temperature.

Recipe By: Paige Alexander of “Food Fitness by Paige”
Featured On Tuesdays With Thomas 11/2/21

Ingredients:

• Butternut Squash, trimmed and diced
• Bunch of Radishes, trimmed and halved or quartered (optional: we used red peppers
• Brussels Sprouts, trimmed and halved
• Baby Potatoes, trimmed and halved
• Parsnips, trimmed and diced (optional: we used red carrots)
• Carrots, trimmed and diced
• Red Onion, diced
• 1/4 cup Olive Oil (for an SOS version, use Simply Lemon Balsamic)
• spices to taste (we added pepper)
• Arugula

Directions:

1. Pre-heat oven to 425 degrees.
2. Prepare all ingredients as listed above. Add all non-arugula ingredients to bowl or bag, toss until well coated.
3. Spread on parchment lined cookie sheet and bake at 425 for 50 minutes or until golden brown, stirring half way through.
4. Add Arugula to Salad Bowl, top with Roasted Vegetables and drizzle with Balsamic.
5. Serve and Enjoy!

If you want to celebrate all things grown in the earth without getting dirt under your fingernails, then this is one to try. All the flavors, all the colors, all the nutrition just waiting for your belly. Add or subtract as desired, if you love one more than another then feel free to go heavy with that ingredient. This entrée has no rules, just let your cravings guide your way! 🙂

https://foodfitnessbypaige.blogspot.com/2021/10/roasted-root-salad.html

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Featured On Tuesdays With Thomas on 11/2/22

Ingredients:

• 8 pitted dates, soaked in 1/2 cup plant based milk
• 1 cup rolled oats, pulsed in a Vitamix until a coarse flour-like texture
• 1 banana (very ripe)
• 1 T. Vanilla
• 1 T. Simply Lemon Balsamic
• Juice of 2 lemons
• 6 drops Young Living Essential Oil – Vitality Lemon (food grade)
• 2 tsp. Baking powder
• 1 T. Poppy seeds
• 1 T. Chia seeds
• 2 cups whole rolled oats

Directions:

1. Pre heat oven to 350 degrees
2. Soak 8 pitted dates in 1/2 cup plant based milk (set aside)
3. In a food processor, Pulse 1 cup rolled oats until a coarse-like flour texture
4. Add banana, Vanilla, Simply Lemon, lemon Juice, Essential Oil (Optional), Baking powder, and the soaked dates with the milk.
5. Process until well mixed, then pour into a bowl
6. Stir in Poppy seeds, Chia seeds, 2 cups whole rolled oats. Stir well.
7. Drop into mini cupcake or brownie bite size pans (silicone is best-no oil needed). Sprinkle with poppy seeds
8. Bake in a pre heated 350 degree oven for 20 min. check for doneness with a toothpick coming out clean (Note: If you make muffin size, they will need to bake longer.)
9. Let them sit a few minutes until cool, they come out of the silicone better.
10. If you would like, to serve, you could drizzle with the Simply Lemon Balsamic before serving.