According to traditional Chinese medicine, eating foods that are in season helps us maintain harmony with the environment. Just because it’s chilly, doesn’t mean you have to forgo fresh vegetables. Enjoy these healthy cold weather recipes to take full advantage of what the season has to offer:
Carrot and Parsnip Soup (6 Servings)
Ingredients:
1 tsp extra virgin olive oil
2 cups organic onion, chopped
3 cups organic parsnips, chopped
2 ½ cups organic carrots, chopped
3 cups filtered water
3 ½ cups low sodium, organic vegetable broth
Salt and pepper to taste
Directions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Toss in the onion and cook until tender, about 10 minutes. Stir occasionally.
3. Add the water, vegetable broth, carrots, and parsnips. Turn down the heat and let simmer until vegetables are tender, approximately 45 minutes. When done, remove from heat and let cool for 5 minutes.
4. Pour the mixture into a blender and blend until smooth and creamy. Pour the mixture into a large bowl.
5. Add salt and pepper to taste and serve.
Glazed Stuffed Acorn Squash (2 Servings)
Adapted from Clean Eating Chelsea
Ingredients:
1 organic acorn squash, seeded and cut in half
1 ½ cups cooked organic quinoa
½ organic onion, diced
½ cup organic, cooked chickpeas
1 cup organic Brussels sprouts, trimmed and cut in half
2 cloves organic garlic, minced
2 tbsp extra virgin olive oil, divided
Sprinkle of salt and pepper
Glaze:
3 tbsp balsamic vinegar
2 tbsp organic maple syrup
1 tbsp low-sodium soy sauce
½ tsp Dijon mustard
¼ tsp garlic powder
Salt and pepper to taste
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a baking sheet with foil. Use 1 tbsp of olive oil to lightly brush the foil and the squash. Place flesh side down on baking sheet. Bake for approximately 30 minutes or until squash is tender
3. In a large pan, heat 1 tbsp of olive oil. Toss in Brussels sprouts, onion, and garlic. Cook on medium-high heat until tender, stirring occasionally. Sprinkle with salt and pepper. Add the chickpeas during the last few minutes of cooking to warm them.
4. Meanwhile, mix the vinegar, maple syrup, soy sauce, Dijon mustard, garlic powder, salt, and pepper in a small bowl. Whisk until smooth.
5. When the vegetables are done cooking, mix them with the quinoa. Drizzle the mixture with the glaze and stir to coat. Stuff the acorn squash halves with the quinoa mixture.