Rosemary and Garlic Sweet Potato Fries

Garlic? Rosemary? Sweet potatoes? So I love all of those things because they make my house smell amazing when they get all roasty-toasty in the oven. These are baked, not fried, so they are not quite as crunchy, but oh-so-good. These are a staple in our house, especially when the cooler months roll around, and I am sure they will be in yours too. Try them dipped in tahini or a homemade honey mustard.

Rosemary and Garlic Sweet Potato Fries

3 medium sweet potatoes, washed and cut into 1/4 inch fries lengthwise
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, minced
3/4 teaspoons salt
pepper to taste

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat. Toss potatoes with olive oil, rosemary, garlic, salt, and pepper to taste and spread in a single layer on a prepared baking sheet. Bake for 25-30 minutes or until golden. I am a bit lazy and do not flip mine halfway through, but go for it if you want a slightly more even bake. Remove from oven and allow to cool slightly. Makes 3-4 servings.

Pumpkin Pie Spiced Quinoa Crunch Almonds

It's October and pumpkin flavored everything has taken over. I was in the store the other day, and I saw a container of Pumpkin Pie flavored almonds from Blue Diamond. My first thought was "what an awesome idea!" and my second though, after reading the ingredient list, was "there is not even pumpkin in there!" Sadly, that is the case with so many "pumpkin-flavored food items," and pumpkin is just too delicious and nutritious for us not to not actually use it.

So I decided to make my own pumpkin pie almonds with real pumpkin. I could be more ambitious and roast my own pumpkin and then puree it, but I have found that the canned or boxed version (Whole Foods now sells it in easy to open cartons!) work well too. I also wanted to add a little extra crunch factor, so I sprinkled in some quinoa because I love the little pop it gives. It took a few attempts to get it just right, but can I just say these craggy little nuts are addicting? They'll make your kitchen smell just like fall. And the best part? They take about 25 minutes to make, and only 5 of that actually involves work.

Pumpkin Pie Spiced Quinoa Crunch Almonds

2 cups raw almonds
1/4 cup uncooked quinoa
1/4 cup pumpkin puree
2 tablespoons coconut oil, melted, or other neutral oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 teaspoons ground cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon turmeric powder
1/4 teaspoon ground nutmeg*
1/8 teaspoon ground cloves*
generous pinch of salt

**You can also sub 2 1/2 teaspoons pumpkin pie spice in lieu of these separate ingredients

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat. In a bowl, combine pumpkin puree through salt. Stir in almonds and quinoa until evenly coated. Spread out in a single layer on parchment. Bake for 20-25 minutes or until almonds are toasted and quinoa turns a little golden. Remove from oven and allow to cool completely. Some of the pumpkin and quinoa mixture may not adhere completely, but those pieces are just as tasty! Almonds may be kept at room temperature for about a week. Makes about 2 cups.

Chard, Delicata Squash, and Tahini Tofu Bowl with Sorghum

Have you ever heard of sorghum? If not, not to worry. You are probably not alone. I made a big pot of it a few days ago, and my fiance asked me if I was serving little eyeballs for dinner. Probably not the best image to leave you with if I want you to give it a go, but it is a pretty unique little thing. I had read about sorghum in some magazine several months ago and waited to get my hands on a bag when it went on sale. Well I finally snagged a bag, and I feel like this recipe really accentuates all of its wonderfully delicious qualities.

So what is it? It is a round grass reminiscent in shape of Israeli couscous, the fat couscous you may have come across (Moroccan couscous is itty bitty), but it has a little black dot on each kernel, hence the eyeball comparison. It is native to Africa and has the most delightful chewy texture and subtle sweetness. Maybe you have heard of sorghum molasses? It is also high in fiber and iron, making it even more worth incorporating into your diet.  Sorghum does take a little while to cook- about 50 minutes in fact- so if you are short on time, you can substitute another grain of your choice as the base or even use Israeli couscous.

The slight sweetness of the sorghum pairs beautifully with the earthy chard and delicata squash and the slightly sweet but nutty tahini tofu. This bowl provides a rainbow of colors and textures, so it is super satisfying. The ingredients can be doubled or even tripled because it makes delicious leftovers.

Have you ever tried sorghum? If so, what is your favorite way to cook with it?

Chard, Delicata Squash, and Tahini Tofu Bowl with Sorghum

Bowl:
1 cup sorghum
2 1/2 cups water
1 delicata squash, washed, seeds removed, and sliced into 1/4-inch half-moons
2 teaspoons olive oil + 1 tablespoon
1 recipe Tahini Tofu (recipe below)
1 bunch Swiss chard (I used rainbow, but any type will do)
2 garlic cloves, minced
2 teaspoons red wine vinegar
salt and pepper to taste
2-3 tablespoons tahini, for drizzling (I like Philly's local Soom tahini because it is so wonderfully nutty)

Cook sorghum. Combine sorghum and water in a pot. Bring to a boil over high-heat. Reduce heat to low and cover, and allow sorghum to cook for 50 minutes. After 50 minutes, keep covered and remove from heat and allow to rest for about 10 minutes. Remove lid, stir, drain any excess water, and then sprinkle with a pinch or two of salt, and set aside.

Roast squash. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss squash with two teaspoons olive oil and salt. Roast in single layer for 25 minutes or until squash is tender and beginning to brown.**You can also bake the tofu as the squash is cooking**

Prepare Swiss chard. Wash and loosely dry chard. It is okay if some water lingers on the leaves. Remove the stems from the chard leaves, and finely chop. Roll the leaves into a cylinder and cut into 1/2-inch ribbons like you were going to chiffonade basil. Heat 1 tablespoon olive oil over medium-high heat. Add chopped chard stems and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds or until fragrant. Add sliced chard leaves, a generous pinch of salt, and stir. Cook until chard wilts and is tender, about 6-8 minutes, tossing occasionally. Add red wine vinegar, stir, and then remove pan from heat. Season to taste with salt and pepper. Set aside when done.

Assemble the bowls. Use a few scoops of sorghum as the base and top with roasted squash, sauteed chard, tahini tofu, and a drizzle of tahini. Enjoy! Serves 3-4.   

Tahini Tofu:
1 package extra-firm tofu, drained
1 tablespoon low sodium soy sauce or low-sodium tamari, if gluten-free
1 tablespoon olive oil
2 teaspoons maple syrup
2 teaspoons Dijon mustard
1 tablespoon tahini

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or a Silpat. Remove the tofu from the package, drain, and set on a plate. Take a cutting board or plate and press gently and evenly on the tofu to expel a little of the soaking water. Set the tofu on a cutting board and cut into 16 cubes. In a small bowl, whisk the remaining ingredients together. Add the tofu to the bowl, mix gently to coat, and spread in an even layer on the parchment. Bake for 30 minutes or until golden on the edges and firm. Remove from oven, and allow to cool for about 5 minutes (this will also help them hold their shape), before scooping from the tray.

Good Habit #2: Develop an Evening Ritual

When I was a pre-teen, I hated getting ready for bed. I was usually too tired by the time I convinced myself to go bed to put in any real effort in the bathroom. I was not yet a flosser, and toothbrushing was over in the blink-of-eye. I nearly removed a whole layer washing my face each night with St. Ives apricot scrub and then slathered on the Clearasil acne cream- yes, the tinted version that made me look like an Oompa Loompa. Not even a lick of moisturizer on my face. My skin just crackles thinking about it. Since then, my night-time habits have improved and gotten a little more gentle, but the routine of getting ready for bed has always been a bit of a dread. Despite this, I have always been a stickler about having a bed-time routine and am pretty regimented in brushing my teeth and washing my face...Being a former dental student and having acne as a teen make those two things a must.

But now, I am just beginning to think that how I get ready for bed affects how well or how poorly I sleep. I still have a ways to go, but I am learning to use that time as personal time, a chance to unwind, a chance to connect with me, myself, and I.

I once read an article about how French women are quite adept at the art of pampering themselves. Of course this is probably not true for all French women, but the point is that their culture is more celebratory of the beautification and cleansing processes compared to the American culture. We rush through the process in pursuit of the outcome. For the French, the process of getting oneself ready for bed or even ready for the day, is as important as being ready.

This week, I will be working on s-l-o-w-i-n-g d-o-w-n in the bathroom, taking care of my skin, of my body. Our bodies work really hard for us during the day, and our skin is our largest organ! These things deserve a little pampering, a little TLC. We often skip the flossing, cut short our brushing (2 minutes, upper and lower, inside and out!), and barely give that face wash a chance to do any cleansing before scrubbing it off. The whole time, our mind wanders, thinking about our to-do list and conversations we have had rather than noticing how we are feeling during this whole process.

For many, the idea of pampering oneself can only come from a spa or from that once monthly bubble bath, but why not integrate a little more pampering into our every evening? So here I give you this week's good habit:

Let's Fall into Good Habits #2: Treat Your Getting-Ready-for-Bed Routine as an Evening Ritual. A ritual suggests mindfulness and intention whereas a routine infers mindlessness. Slow down. Stay present. Maybe light a favorite candle. Floss, and brush gently but mindfully. Notice where you are more sensitive, notice those hard to reach places. Wash your face in slow circles. Massage your moisturizer in with your fingertips, traveling all of the way down the neck, the area so often neglected and that often shows the first signs of aging. If you choose to take an evening shower, use body lotion or my personal favorite, body oil on the skin, allowing it to sink in and nourish.

I hope this extra little attention helps you sleep a little better and feel a little better.

The photo shows some of my favorite products I use for a little extra pampering. I discovered Province Apothecary after searching for a natural skin care line, and while some of the other products were not the best match for my finicky skin, I love this clay mask! I can really get behind the intentionality of this brand, and its well-sourced ingredients. Lavender and Chamomile scents are naturally calming, so the candle and body oil are the perfect night-time combo. It took me a while to get used to applying body oil instead of lotion, but the spritzer makes it fun and easy to apply. While I still use lotion on occasion, I appreciate that I recognize the ingredients on the back of this bottle (hint: only natural oils and flower extracts). Another favorite body oil is more local to me: Tandi's Naturals Body Oil. The hand cream was a gift from some wonderful friends and has essences of tulip and green apple. It is perfect for giving some relief to my hands after hours of cooking and dish-washing.

What are some of your favorite ways of winding down?

Cheers!

If you missed the first Falling into Good Habits, click here!

Soaked Coconut Oats with Pistachios and Raspberries

Overnight oatmeal, soaked oats, muesli....all of these are more or less the same thing. Take a scoop of rolled oats, add some liquid, maybe a few other treats like nuts, nut butter, seeds, or dried fruit, stir the whole thing together, allow it to sit overnight, and voila! wake up to a yummy morning treat.

These sorts of breakfasts can be a life-saver when you are finding yourself always running a bit late in the morning. Assemble the whole thing in a cute little jar- I am partial to Weck jars because they stack and store so well- and it makes breakfast so fun and glamorous. I have made too many variations of this sort of breakfast to count, but I am finally getting around to featuring one here on the blog.

This one is exceptionally pretty with toasted coconut, bright pistachios, and rosy raspberries. I use homemade coconut milk and homemade almond milk to bind this all together, but nearly any milk (diary or non-dairy) would work. I just love the rich flavor and silky texture that the coconut milk gives- almost like rice pudding. It also makes for a bit more of a filling breakfast. 

If you have never tried overnight oats, give this a try. If you find you would like them a little runnier, add more coconut milk. If you would like them a little stiffer, reduce the amount. Really, it is that simple. I love the chewy texture that large flaked coconut gives to this bowl, but you can use the smaller unsweetened shredded coconut if that is what you have on hand.

And one final note about soaking oats. Whatever fresh fruit you choose to add, do it right before serving. The fruit retains its juiciness and brightness best this way. If using jam, feel free to swirl that right into the oats when you prepare them.

Soaked Coconut Oats with Pistachios and Raspberries

2/3 cup rolled oats
2/3 cup coconut milk
1/3 cup almond milk or other milk of choice
1-2 tablespoons honey, depending on desired level of sweetness (maple syrup if vegan)
pinch of salt
3 tablespoons chopped pistachios (I prefer raw, but unsalted roasted work too)
3 tablespoons flaked or shredded unsweetened coconut, toasted
1/2 cup fresh raspberries, washed and drained

Combine all ingredients except raspberries in a bowl. You can reserve a bit of the coconut and pistachios for garnishing after soaking. Divide the mixture into two jars if you would like single servings or in another lidded container. Place in the refrigerator and allow to sit overnight or for at least 8 hours. Top with raspberries before eating. Enjoy! Serves 2.