Rosemary & Thyme Roasted Carrots

We've always been inclined to bake our veggies, especially around the holidays. For one, baked veggies seem to taste sweeter and more flavorful versus using other cooking methods. Second, baking is much healthier than steaming, as many nutrients get lost in the water used to steam. Last, we love raw veggies, but they don't convey the same effort as a heartfelt baked dish. I mean, imagine hosting a dinner party and serving a plate of raw carrots. #awkward. 

Here is our super simple and yummy recipe for baked carrots, completely approved for your holiday dinner party. 

Ingredients (serves 4): 

• 2 large bags of organic carrots
• 2 tablespoons extra virgin olive oil 
• Rosemary 
• Thyme 
• Salt and pepper to taste 

Directions: 

1. Preheat oven to 400 degrees F.
2. Wash carrots with water. Cut in half horizontally. In small bowl, mix carrots, oil, salt, and pepper.
3. Lay carrots on non stick baking sheet or pan, in a single layer. Add rosemary and thyme - don't be afraid to be generous! 
4. Bake for about 45 minutes, until carrots are tender. 

Pumpkins and Pecans and Pears OH MY!

What comes to mind when you close your eyes and picture the autumn season? Perhaps Pumpkins? Cinnamon? (Okay fine, cute sweaters too). We've combined some of our favorite Fall flavors to make a super seasonal and delicious smoothie! Enjoy with breakfast or as a daytime sweet snack. You're welcome! 

Ingredients (serves 1): 

• 1 banana (preferably frozen) 
• 1/3 cup organic pumpkin puree 
• 1/2 Bosc or William's Pear, diced 
• 1/3 cup unsweetened almond milk 
• 1/2 teaspoon Pumpkin Pie spice blend (may substitute with cinnamon & nutmeg) 
• 1 teaspoon vanilla extract 
• 8 pecans 
• 1 Graham cracker, crumbled (optional)

Directions:

1. Set graham cracker and pecans aside. Combine all other ingredients in blender. Blend on high until all ingredients appear evenly distributed. 
2. Top with crumbled graham cracker and pecans. 
3. Take a picture (because it's 100% Instagram worthy) and Enjoy!! 

Spotlight On: Turmeric

This golden spice has a long history of medicinal uses and health benefits. Its first appeared in Ayurvedic medical texts which recommended turmeric ointment to relieve effects of food poising. It is also mentioned in traditional Chinese medicine to aid with digestion and liver function, arthritis pain, and regulating menstruation.

Today, turmeric is commonly used to facilitate healing of illnesses and ailments including: heartburn, stomach ulcers, gallstones, inflammation, and cancer. One study found that turmeric worked as well as ibuprofen for reducing osteoarthritis pain. Curcumin is a chemical found in turmeric that may have anti-inflammatory, anticancer, and antioxidant properties. 

Other highlights? Turmeric has shown to increase the absorption of DHA in the liver. DHA is an essential omega-3 fatty acid that is only found in meat, fish, and algae. Many vegans and vegetarians have low DHA which increases their risk of cognitive-related complications such as anxiety, attention disorders, and depression. Turmeric can help convert ALA - an omega-3 fatty acid found in plant sources such as flaxseeds, walnuts and some vegetable oils - to DHA to decrease the chance of deficiency for vegetarians. 

Rather than turning to supplements, the best way to incorporate turmeric is as a cooking spice. The benefits are based on the use of the whole, intact herb allowing all of its components to work synergistically.

Try or Turmeric Popcorn for an easy way to incorporate this super spice. Homemade popcorn is a great snack because it tends to be low in calories and high in fiber.

Ingredients:

• 3 tbsp popcorn kernels

• 2 tbsp extra virgin olive oil for popping

• 1/2 tsp himalayan sea salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp turmeric

• pinch of cayenne (optional)

 Directions:

1.     Place kernels in saucepan with olive oil on medium heat

2.    Add spices

3.    Place lid on pan and let it pop!

Serves: ~6 cups