This is one of my favorite side dishes.  It is a great way to consume cinnamon, vegetables, fruit, and seeds together.  I also love its home-warming aroma.  Enjoy!

Ingredients:

• 1 butternut squash (skinned and chopped)
• 6-8 sweet potatoes (skinned and chopped)
• 1 cup raisins
• ¼ cup pumpkin seeds (or any seed/nut you prefer)
• ¼ cup agave syrup (or maple syrup)
• 3 Tbsp of oil (olive or coconut)
• 3 tsp of Ceylon cinnamon
• salt and pepper to taste

Instructions:

1. Preheat the conventional oven to 425°F.
2. Line two baking sheets with parchment paper or foil.
3. Peel the squash, cut in half lengthwise, and scoop out the seeds with a metal spoon and discard. (You can save the seeds to bake later).
4. Peel the potatoes and cut in half lengthwise.
5. Chop the squash and potatoes in to 1 inch size pieces. (The size must be consistent if you decide to chop smaller or larger than 1 inch.)
6. In a small bowl, mix the syrup, oil, and Ceylon cinnamon with a spoon or whisk.
7. In a large bowl, combine potatoes, squash, raisins, and nuts.
8. Pour the liquid cinnamon mixture over the squash and potatoes in the large bowl. Mix, with hands, until squash and potatoes chunks are thoroughly coated.
9. Spread the mixture across both baking sheets making sure that they lie in one layer.
10. Bake for 25-35 minutes (time may vary due to oven and altitude) or until squash and potato chunks are fork-tender. (Midway through the baking, take out and check, mix, and flip as desired to ensure evening cooking.)
11. Add salt and pepper to taste and serve warm.

© 2016 NOVEDGO

The protective health benefits of turmeric are numerous.  Get it in your mouth today. Here is a recipe for a sure-fire way to get turmeric in your diet every morning.

Hot Turmeric Toddy (sans whiskey)

• ½ tsp turmeric, ground (from the spice aisle in the grocery store)
• 1 Tbsp agave (you can substitute honey, maple, or other sweetener)
• 8-12 fl. oz. of boiling water
• Black pepper (One twist of the pepper grinder is enough)

Health for your body and your soul. I get to gaze at this beautiful mug from Lori Jakubow’s Art to Live By collection. http://www.lorijakubow.com/

In a mug, add the turmeric, agave, and black pepper.  Boil water and add it to the mug.  Stir and enjoy.

Heat-treated turmeric is the most studied, so this is the reason I add hot water.  However, there are studies revealing beneficial effects from turmeric powder that has not been heated as well as fresh turmeric.

Black pepper contains a polyphenol called piperine. Piperine prevents the metabolic breakdown of curcumin and other polyphenols in turmeric in the body.  So, adding black pepper to the mix increases the amount of turmeric components in the blood (1).

© 2016 NOVEDGO

1. Percival SS, Vanden Heuvel JP, Nieves CJ, Montero C, Migliaccio AJ, and Meadors J. (2012). Bioavailability of herbs and spices in humans as determined by ex vivo inflammatory suppression and DNA strand breaks. J Am Col Nutr. 31(4): 288-294.

Nutritious, delicious, and easy to make…my CPT salad is one of my favorite ways to consume some colorful plants.

Utensils: Cutting board, mandoline slicer or a butcher knife, a large bowl, a empty jar with lid, liquid measuring cup, and measuring spoons.

Ingredients:

• 4 mini cucumbers
• 8 oz of multicolored grape/cherry tomatoes (green, orange, yellow, and red)
• 4 sweet peppers (orange, red, and yellow)
• 1/2 small shallot
• 1/4 cup olive oil
• 1 tsp ground ginger
• 1/3 – 1/2 cup red wine vinegar
• salt or garlic salt to taste

Instructions:

1.  Thoroughly wash all of the vegetables.
2. Cut the tops off of the sweet peppers (~1/4 inch from the stem) and discard along with pith and seeds.
3. Cut the ends of the cucumbers off (~ 1/8 inch from the end) and discard these ends.
4. Place mandoline over a large bowl and slice (~1/4 inch thickness) all of the peppers and cucumbers into the bowl.
5. Place all the grape/cherry tomatoes between two Tupperware lids or two small plates (without squashing them).  Cut the tomatoes in half by sliding a sharp butcher knife between the two lids. Place the tomatoes in the bowl with the peppers and cucumber.
6. Use the mandoline and knife to mince half the shallot.  Use the whole shallot if you really like onion flavor.
7. In the glass jar, combine the olive oil, vinegar, ground ginger, and minced shallot. Secure the lid and shake the jar until all ingredients are well combined.  Take a spoon to it and taste.  Add salt to taste.
8. Pour dressing over the cucumber, peppers, and tomatoes in the bowl and toss.  Serve or store in the fridge.

©2016 NOVEDGO, LLC.