Now that it’s officially fall, I’m ready to face the season head on and embrace the fabulous food that comes with it. Although I do love summer, oh how I love summer, fall in New England is one of the most glorious times of year.
The air gets a bit chilly, but the sun still shines bright. The days are getting shorter, but the weather is still calm and mild. But the most beautiful thing about fall in New England? The leaves.
I may be biased, but as a Vermonter, I can tell you this is the most beautiful state of all. With the change of the season, our rolling hills slowly turn from luscious green to sunshine yellow, vibrant orange and sexy red. It’s like a rainbow of color painted across the landscape.
It’s stunning. In every meaning of the word. It takes your breath away.
And with all that beauty, comes all the amazing fall food. Apples, pears, squash, and pumpkin. Pumpkin being my favorite.
Get the recipe!
With September almost over, I’m happy to say I’m in full-on pumpkin eating mode! Winter squashes are one of my absolute favorite foods. I just can’t get enough of their sweet flavor, creamy texture, and megawatt nutrition. Loaded with vitamin A and dozens of other antioxidants, winter squash is also low in calories and sugar, making it a sensible low-glycemic choice.
After seeing Kelly’s donut recipe a while back, I knew that one of my first pumpkin treats of the season just had to be a pumpkin donut. So I set out to make some grain-free donut holes with Kelly’s recipe as my inspiration.
I’ve never understood why donuts are considered a breakfast food when they’re typically such a goldmine of refined sugar and flour. Take a look at this nutrition label from a box of popular store-bought donuts:
Now take a look at this label:
Can you guess what it’s from? A candy bar. Yep. This candy bar has less sugar and more protein than the donuts.
Click through to get the recipe for Pumpkin Donut Holes
I was asked to share my favorite cookbook, and while I would be hard-pressed to select a top pick “of all time,” I can definitely tell you that The Pure Kitchen by Hallie Klecker is my favorite new cookbook of 2012.
There are hundreds of “pretty” cookbooks, and even more creative recipe collections, but I’ll pick the cookbook that I actually use any day of the week. The Pure Kitchen is nestled in the small bookcase right next to my desk, along with just a dozen cookbooks and food reference books that I want to keep handy. Here is the short list of why I like this cookbook so much:
Simple Recipes – Recipes need not be complicated when you are using good whole quality ingredients, and Hallie knows this better than anyone else. You won’t find elaborate concoctions with unique flavor pairings. Rather, you will find wholesome, reliable, everyday recipes.
This is a guest post written by Heather Crosby.
I too, used to have these responses, but like most folks, I grew up eating the Standard American Diet (S.A.D.). And in turn, spent my 20s in and out of medical offices, having myriad scary tests performed for illnesses that doctors claimed “had no real cure.”
Not satisfied with the answers I was getting, I took matters into my own hands, and started researching about how to heal without meds. I was interested in getting well, not masking symptoms. Prescriptions weren’t a good answer for why I was ill.
After years of researching, using myself as a guinea pig, and ultimately returning to a natural, clean, plant-based diet, I have found complete relief from the symptoms doctors told me would “never go away”. And throughout this journey I have discovered an infinite universe of ingredients and delicious recipe possibilities. This is why in 2009, I started developing the website YumUniverse.com—what I was learning would help others, and let’s face it, a journey is always better shared with friends.
Click through to enter the Yum Universe giveaway!