Roasted Pumpkin Salad
Ingredients for the salad:
1/2 cup dried chickpeas
1/2 cup pearl barley
4 1/2 ounces green beans, trimmed
1 pound pumpkin (or other squash), unpeeled, sliced thinly
4 baby beets, peeled, trimmed, and quartered
1 1/2 tablespoons soft goat’s cheese, crumbled
2 tablespoons toasted pepitas
For the maple and thyme dressing:
2 tablespoons Conscious Coconut Oil
2 tablespoons pure maple syrup
2 tablespoons white wine vinegar
2 teaspoons fresh thyme leaves
- Place the chickpeas in a small bowl, cover with cold water, let stand overnight, and drain.
- Preheat the oven to 400°F.
- Cook the chickpeas and barley in a medium saucepan of boiling water, about 20 minutes or until tender. Add the green beans to the pan at the last minute of cooking time. Drain. Rinse under cold water. Drain.
- To make the maple and thyme dressing, combine all the ingredients in a screw-top jar, season to taste, and shake well to combine.
- Combine the pumpkin and beets with two tablespoons of the dressing in a small lined baking dish. Roast about 20 minutes or until caramelized and tender.
- Combine the barley, chickpeas, beans, pumpkin, beets, and the remaining dressing in a medium bowl. Toss gently. Serve the salad sprinkled with the cheese and pepitas.
Recipe by Feasting at Home
Creamy Carrot Turmeric Soup
1 tablespoon Conscious Coconut Oil
½ cup chopped shallot ( 2 shallots, or ½ an onion)
2 tablespoons chopped, peeled turmeric ( see notes)
2 tablespoon chopped, peeled ginger root
4 garlic cloves, rough chopped
1 pint fresh carrot juice ( 2 cups- ok to use store bought) or use 2 cups veggie or chicken stock.
2 cups water
1 lb chopped carrots
½ teaspoon salt, then more to taste
¾ – 1 can of coconut milk, saving some for swirling if you want.
1 teaspoon curry powder
½ teaspoon apple cider vinegar, or lime
½ teaspoon soy sauce ( or Braggs liquid amino ) – this is optional, i added for depth.
1 teaspoon maple syrup
Pinch or two cayenne, to taste
Garnish with mint, cilantro or edible flowers
- Peel and chop shallots, turmeric, ginger and garlic.
- Chop the carrots into ½ inch rings, no need to peel if scrubbed.
- Heat oil in a large pot, over medium heat.
- Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes.
- Add garlic and continue cooking, stirring about 2 minutes.
- Add carrot juice, water and carrots and salt.
- Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
- Let it cool a bit, then blend in batches until very smooth and velvety.
- Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar, soy, and maple. Simmer and stir until coconut milk is combined. Taste, adjust salt.
- Add cayenne for a little heat.
- Serve with fresh mint and coconut milk swirls.
- NOTES: If subbing ground turmeric add it when you add the curry powder. It is much more intense in flavor than the fresh root, so start with one teaspoon, adding more to taste.
Coconut Oil Herb Roasted Turkey
1 11 lbs. whole pastured free range turkey
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt
1 large onion – quartered
1 head garlic – cut into 2 pieces
1 medium size lemon- quartered
Conscious Coconut oil, melted as needed
- Preheat oven to 325 F degrees.
- In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.
- Remove the gizzards and neck from the completely thawed turkey. Place the cut garlic, onion, and lemon inside the turkey.
- Using your finger gently loosen the skin of the turkey and rub the spice mixture underneath the skin of the turkey breast and thigh. Do it very gently to avoid breaking the skin.
- Put the turkey on the middle oven rack. Place a pan underneath turkey on the rack below to catch the drippings.
- Roast for 3 hours. The turkey is done when an instant read thermometer reads registers 165 degree when it is inserted to the thickest part of the thigh.
- Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy.