
Don’t forget to respect the principles of food combining (Simply put: starches with starches and proteins with proteins) giving the body a break so that your body’s energy is used for healing instead of for digestion. Stay tuned for more details on the principles and benefits of food combining in a future issue of Cathy’s Health tips’ Newsletter. Get your newsletter at CathysHealthTips.com.
FALL SALAD WITH RADISHES
Makes 12 servings (First Course)
(From Alice Waters, Chez Panisse, Berkeley)
Fresh, local greens are the key to this simple salad!2 tablespoons finely chopped shallot
½ teaspoon finely chopped garlic
2 tablespoons fine-quality aged red-wine vinegar
1 teaspoon fine-quality balsamic vinegar
¾ teaspoon fine sea salt
½ teaspoon pepper
1/3 cup extra-virgin olive oil
1 lb mixed fall baby greens or mesclun
½ lb assorted radishes, thinly sliced
Stir together shallot, garlic, vinegars, and sea salt and let stand 20 minutes. Add ½ teaspoon pepper, then add oil in a slow stream, whisking. Toss greens with radishes and just enough dressing to coat. Serve immediately.
SAUTÉED BRUSSELS SPROUTS AND SQUASH WITH SAGE
(Inspired from a recipe in Food & Wine Magazine, October 2007)
The combination of brussels sprouts (savory) and butternut squash (sweet), which generally stand on their own as side dishes, is unusual and super-autumnal.
2 pounds brussels sprouts, trimmed and chopped finely
1 medium butternut squash (1 ½ pounds), peeled and cut into ¾-inch cubes
4 tablespoons unsalted butter
1 tablespoon snipped chives
1 tablespoon dried sage
Salt and freshly ground pepper
Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water. Blanch the brussels sprouts in the boiling water until tender, about 2 minutes. Transfer the brussels sprouts to the ice water to cool. Drain and pat dry. Melt butter in large, deep skillet over moderate heat. Add the squash and cook, stirring occasionally, about 15 minutes. Add the brussels sprouts, season with salt and pepper and cook until heated through, about 3 minutes. Scatter sage and chives on top and serve.
Cathy’s Tips: To help with the squash, put it in the oven, whole, at 350°F for about 20-25 minutes. After letting it cool, peel and cut into cubes. So much easier than cutting it first!
Why butter? Because of their sensitivity to heat, the molecular structure of cooked oils is compromised causing free radical production in the body. Real butter is a much better choice. Use organic butter to avoid hormones and antibiotics. Never cook with oils. You can use them uncooked in your salads. Buy the cold-pressed, extra-virgin variety.
IN THE RAW: PUMPKIN PIE IN A BOWL REVISITED
(From Natalia Rose’s book: Detox for Women: An All New Approach for a Sleek Body and Radiant Health in 4 Weeks)
32 ounces fresh carrot juice
1 cup raw sweet potato, peeled and cubed
1 to 2 packets stevia or drops Nu Naturals liquid stevia
½ avocado, pitted
½ teaspoon pumpkin pie spice
Place all ingredients in a high-speed blender and blend until smooth. Enjoy right away or store in an airtight container and enjoy within 36 hours.
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