This post comes JUST in time, as it is more of a wintery dish. On the plane to India, I saw the most beautiful and vibrant recipe in Whole Living magazine and knew I had to make it. It is super simple and delicious. Plus, its really fun to eat something insanely PURPLE!

Beet Pasta with (or without) Ricotta

1 lb. (about 2-3) red beets, trimmed & scrubbs
1/4 cup olive oil
Coarse salt
1/2 cup toasted walnuts
1 Tbsp. tomatoes, chopped
12 oz. whole wheat or farro spaghetti
1/2 cup fresh ricotta
Pinch of crushed red pepper flakes

Preheat over to 425. Drizzle beets with oil and sprinkle with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once they’re cool
Pulse beets, walnuts and tomatoes in a food processor. Season with salt and pepper.
Cook pasta in salted water according to package directions. Drain, reserving 1 cup of the pasta water and return to pot. Toss pasta with beet mixture, adding pasta water until creamy.
Serve with Ricotta and a drizzle of olive oil.
Add crushed red pepper flakes for some spice!

Don’t Forget Your Roots Medley

By Farrell

November 15, 2011

Holistic Living

1 Comment

Lately, I have found myself craving apples, brussels sprouts, sweet potatoes, squash and kale. I have been doing some research about seasonal cravings and found a good explanation for this.

According to Joshua Rosenthal, founder of the Institute for Integrative Nutrition, the body often craves foods that balance out the elements of the season. In the spring, people crave detoxifying foods like leafy greens or citrus foods. In the summer people crave cooling foods like fruit, raw foods and ice cream. In the fall people crave grounding foods like squash, onions and nuts. In winter, people crave heat-producing meals like meat, oil and fat.

If you have cravings like these, listen to your body and trust it knows best what you need!

This recipe is super simple, as all you need to do is chop, mix and check it. You can easily throw it in the oven while you make the rest of your dinner. It also makes for a good lunch.

Don’t Forget Your Roots Medley

1 butternut squash

4 medium sized beets

3 sweet potatoes

4 cloves of chopped garlic

1/3 cup of extra virgin olive oil

2 or 3 sprigs of fresh rosemary

salt and pepper to taste

Dice all the vegetables to equal width. Once diced, mix in bowl with olive oil, garlic, rosemary, salt and pepper. Place in casserole dish and bake at 450 degrees for 50 minutes.
(Feel free to add carrots, brussels or any other kind of squash)

The Yummiest Quinoa Parsley Salad

By Farrell

November 1, 2011

Holistic Living

5 Comments

This is one of my favorite and simple quinoa salad recipes. This salad is perfect for lunch or dinner as it’s light but extremely satiating. You can enjoying it warm or cold.

Ingredients:

2 cups of water

1 cup of quinoa

1/4 of a chopped white onion

1/2 diced avocado

1/3 cup of minced parsley

1 teaspoon of extra virgin olive oil

salt and pepper to taste

Bring 2 cups of water and 1 cup of quinoa to a boil. Cover pot and turn burner to low. Set timer to 18 minutes and continue to fluff with a fork. Prepare ingredients. Mix all together.

Enjoy! You will not be disappointed!