I love fall cooking, don’t you? I get inspired to try old favorites and new recipes too, when I see the variety of colorful squashes, root vegetables, and dark leafy greens at the market. And the weather is finally cool enough that I don’t mind turning on the oven to make roasted vegetables, like two of my favorites, sweet potatoes and brussels sprouts!
Enjoy this collection of Healthy Fall Recipes!
- Wild Rice Pilaf
- Roasted Veggie and Black Bean Tacos
- Quinoa Kitchari
- Maple-Roasted Wild Salmon
- Nishime-style Vegetables with Crispy Tempeh
- Macrobiotic Macaroni & Cheese
- Kinpira Root Vegetables
- Kabocha Squash and Red Lentil Curry
- Italian Chickpea Soup
- Healing Miso Vegetable Soup
- Gluten Free French Apple Tart
- Fresh Arugula And Fig Salad With Citrus Dressing And Marcona Almonds
- Baked Delicata Squash with Onions & Rosemary
- Creamy Polenta Bowl with Roasted Chickpeas
- Creamy Butternut Squash Soup
- Coconut Sweet Potato and Chickpea Curry
I wanted to share these women’s health tips for improving your health naturally. As a macrobiotic chef and counselor, I work with individuals that are seeking balance in their lives— to improve physical, mental, and emotional health naturally. A macrobiotic lifestyle…
Sweet, colorful, and crunchy, this salad is a unique alternative to potato salad. Great for picnics and potlucks!
- 1 medium kabocha squash, seeded and cut into 1-inch cubes
- pinch sea salt
- 1 cup organic sweet corn
- 1/2 cup purple onion, cut into thin slices
- 2 tablespoons sweet white miso
- 2 tablespoons fresh lemon juice
- 3 tablespoons spring or filtered water, divided
- 4 teaspoons umeboshi vinegar, divided
- 1 tablespoon mirin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon unpasteurized shoyu or tamari
- ½ cup fresh cilantro and/or fresh basil, chopped
- In large pot with steamer basket and lid, steam kabocha squash with a pinch of salt until soft, but not mushy. Set aside in a large bowl to cool.
- In the same cooking water, add sweet corn and cook for one minute. Remove from pot with skimmer and add to squash.
- In a small bowl, toss together sliced onion, a teaspoon of ume vinegar, and 1 tablespoon hot water. Set aside to marinate.
- Whisk together white miso, lemon juice, water, mirin, olive oil, and shoyu. Toss the dressing with the squash, corn, and pickled onion.
- Garnish with chopped cilantro and/or basil.
This special winter greens salad has been my go-to salad for holiday gatherings this year. It’s the perfect thing to make with winter greens that are plentiful this time of year. Bring this salad to a potluck, or serve it at…
Wild Rice Pilaf is a Nutrient-Dense Holiday Dish! If you’re needing something to bring to a holiday party or have on hand for lunches, try this Wild Rice Pilaf with Roasted Sweet Potatoes and Orange Balsamic Drizzle. It is nutrient-dense,…