Keeping Eating Fresh with New Recipes

How do you keep eating healthy and satisfy your taste buds at the same time? Find new recipes!
I periodically just read cookbooks. Not just for the interesting tips on cooking and food, but to keep my meals new and exciting. Otherwise I find myself cooking the same things over and over and then I'm no longer enjoying my meals - and tend to start eating easy grab foods that throw my body off track.
Here are two new recipes I've discovered that are perfect for the fall season.
If you have favorites, please share.

Roasted Fall Vegetables
Roasted Fall Vegetables
Basic Roasted Vegetables
  • 2 tsp ghee or olive oil
  • 1 Tbsp Bragg Liquid Aminos or tamari
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp dried basil
  • 1/2 tsp black pepper
  • 1 tsp dried dill
  • 3 cups diced vegetables (I used Brussels sprouts, beets, carrots and Swiss chard)
Preheat the oven to 375 degrees. Spray a shallow baking pan with oil. Combine the oil, aminos, vinegar and spices together. Add in the vegetables that will take the longest to cook and put everything on the pan. Bake for 10-15 minutes then add the faster cooking vegetables. Greens should be added about 5 minutes before the end time. Total cooking time will be 20-30 minutes depending on the vegetables you choose.

Butternut Squash Leek Soup
Butternut Squash Leek Soup
Butternut Squash-Leek Soup
  • 1 tsp ghee or olive oil
  • 1 large leek, chopped and washed thoroughly
  • 1 tsp fresh grated ginger
  • 1/2 tsp black pepper
  • 1 tsp Bragg Liquid Aminos or tamari
  • 1 butternut squash, peeled and cut into 1/2-inch cubes
  • 1 1/2 tsp curry powder
  • 1/4 tsp garam masala
  • 5 cups vegetable stock
  • 1/2 cup milk (optional)
  • fresh grated nutmeg
  • fresh parsley, chopped
Heat a large soup pot and add the oil, leeks, ginger, pepper and aminos. Saute for 3-4 minutes on medium-high heat. Add the squash, curry powder and garam masala. Stir frequently. Add the stock jus so it covers the squash. Bring to a boil then reduce the heat to medium-low. Cover and simmer until the squash is soft. Blend the soup in batches until smooth. Add milk for a creamier consistency if desired. Sprinkle with fresh nutmeg and parsley and serve.
©2011, Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Pewaukee, WI