Late Summer/Early Fall Roasted Veggies from ZOOM Cooking Class on 9/24/21

Early last week I reviewed Serving Up the Harvest by Andrew Chesman on www.menupause.info.  (Put the cookbook name in the SEARCH box in the lower right hand corner of my Home Page.) I have included as many of the items from her list in the cookbook that I liked or were available, with the emphasis on fresh and organic. Since this is a cooking by the strings-of-your apron recipe, feel free to add or subtract items you dislike & use more or less of the items to your taste and appetite. I also added spices & other items I use in my cooking, like garlic and ginger.

P.S. I had planned on doing a separate posting on diet and menopause, since September is Menopause Awareness Month, but I realize that the most important piece of information I have learned about food and menopause is to eat an alkalizing diet, which means mostly plant-based, since meat, dairy, grains and beans are for the most part, acidifying. So I recommend that you subscribe to www.saveourbones.com and check out Vivian Goldschmidt’s excellent information and alkalizing dishes. (I plan to review her e-book, Bone Appetite and will continue to create plant-based recipes that reflect more alkalizing ingredients. Also,if you GOOGLE Menopause Awareness Month, you will find more information about this natural process for women. Menopause is not a disease, so instead of calling these changes symptoms, I just call them changes and we can adjust our diets, exercises, and behavior to adapt gradually to these changes and move into PMZ, post-menopausal zest!

Enjoy!

Late Summer Early Fall Roasted Veggies over Fresh Greens


          Ingredients (Organic preferred)

Veggies:

Purple eggplant (salted for 10 minutes, rinsed and patted dry)
Bell Pepper (red, yellow or orange)
Fennel bulb
Okra or zucchini
Sweet Potato
Leek or Onion
*Corn Kernels (optional)
Fresh Greens (I used Org. Spring Mix)

Oil & Spices:
Garlic, Ginger, Curry powder or other spices of your choice
Avocado Oil (Spray or toss with the oil)
Salt (optional)

* I could not find organic corn (even though it is on the Clean 15, I wanted organic), so I purchased org. corn kernels in a can with no BPA lining and no GMO corn.  (Go to the Environmental Working Groups’s www.ewg.org for the Dirty Dozen and Clean Fifteen list of foods.)

 

Directions:

  1. Make sure all the vegetables are washed well and dried. (They roast better if they are not wet. Place pieces directly on cookie sheet, lightly oiled, as you wash and cut them.)
  2. Slice the salted, rinsed and dried eggplant into bite-sized chunks or slices.
  3. Slice bell pepper and remove white veins and seeds and slice or cut small chunks into bite-sized pieces.
  4. Slice fennel into strips.
  5. Slice zucchini into bite-sized pieces or cut okra pods in half.
  6. Slice sweet potato and leek/onion thinly.
  7. Add 1-2 sliced garlic and ginger pieces and any spices you are using and toss with veggies. Add oil and toss again, adding salt if you choose to.
  8. Place the tray in the oven and turn on broil. Broil for about 5 minutes and then turn veggies over. Broil another 5 minutes or to desired crispness. The closer the tray is to the broiler, the less time you need, so I check my veggies every 3 or 4 minutes to be sure they aren’t burning. (*If using corn, add during the last part of the grilling.
  9. Remove broiled veggies from cookie sheet and place on a bed of fresh, organic greens washed & dried, tossed with a dressing of your choice. (Or serve over cooked quinoa or rice that you start to make before you broil/roast the veggies.)

NOTES: Keep in mind that the veggies shrink, so what may look like a lot on the tray will be reduced to about 1/2 to ¾ of what you started with. This dish can be served hot or cold. I usually make enough to have them hot over the greens for dinner and then the next day toss them into my lunch or dinner salad, both chilled, adding some dressing.

P.S. For a complete meal in a dish, I add roasted tofu on a tray below the cooking sheet for the vegetables. The tofu can also be served hot or cold, tossed with some tamari soy sauce (Tamari is made without wheat).  If you are not a vegetarian, feel free to add cooked chicken or fish.

Also, this class fell on Succoth, my favorite Jewish holiday when an outdoor booth (sukkah) is decorated with fruits & veggies!

Very fitting!

 

National Osteoporosis Month

Bone loss is part of the aging process, especially after menopause. But Vivian Goldschmidt, MA, has a wonderful website that addresses this issue and how to stabilize and even rebuild bone loss with her website, SAVE OUR BONES.  (www.saveourbones.com)

Here was her topic heading for Mother’s Day, which I had to postpone posting until today because of my other postings takingprecedence:

This is followed by a list of why chocolate, an antioxidant,  is good for you. (My problem with chocolate is that is also high in sugar, so I choose bitter chocolate that is more than 75% oure chocolate and enjoy is judiciously. es):
Here is her synopsis of chocolate, which echoes some of my concern  (Parentheses are mine):
“Chocolate contains numerous bone-building minerals and powerful antioxidants. Dark chocolate, consumed in moderation, improves cardiovascular health, sleep, blood pressure, anxiety, skin quality, and mood…..Choose dark chocolate (70% cacao or more) to get the health benefits of chocolate. Eat it only in moderation, balanced with alkalizing foods.”
This is followed by Vivian’s recipe for  Chocolate Fruit Tart, reproduced below. Please go to her website (www.saveourbones.com) for more info and to sign up for a weekly report. I really like the information and recipes. (This one is similar to a date pie recipe that I will post inthe future.)

Chocolate Fruit Tart

pH-Balanced
10 Servings

Ingredients

Crust:

  • 1½ cups dates, pitted
  • 1½ cups raw almonds

Filling:

  • ⅓ cup almond milk (or your favorite non-dairy milk)
  • 1 cup dark chocolate or cacao powder, chopped into small chunks, or
  • 1 large banana, thinly sliced
  • 2 pears, peeled and slivered
  • ¼ cup raw almonds, slivered

Instructions

  1. Lightly oil a or 9″ tart pan or a 14×5″ rectangular pan with coconut oil.
  2. Blend the dates and almonds until the mixture becomes doughy. Small almond bits are fine.
  3. Press the almond date dough evenly along the bottom and up the sides of the pan.
  4. Place the chocolate in a heat-proof container, then heat the almond milk, and pour it over the chocolate. Pour the almond milk over the chocolate, and let sit for a minute or two. Stir until it reaches a smooth texture.
  5. Spread the chocolate syrup over the crust.
  6. Place the banana and pear slices over the chocolate and sprinkle the almonds over them.
  7. Refrigerate for a minimum of one hour before serving.

Thanx to saveourbones.com for this great information and recipe to address osteporosis.