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Raspberry Syrup

SonHarvest Raspberry Syrup

Raspberry Syrup

Chef Leah Hays
Preserve the flavor of Wyoming summer with a simple syrup. this easy recipe is a shelf stable option to bring fresh tart flavor to so many dishes.
Prep Time 5 minutes
Cook Time 15 minutes
cooling/canning time 20 minutes
Total Time 40 minutes
Course condiment, Dessert, Drinks, garnish, sauce
Cuisine American, French, Italian

Equipment

  • sauce pot
  • canning equipment
  • sieve or strainer

Ingredients
  

  • 1 lb raspberries fresh or frozen
  • 1 lb local raw honey

Instructions
 

  • Place ingredients in a sauce pot over medium low heat.
  • Bring to a boil then reduce to a simmer for 10 minutes.
  • Strain and cool. Store in an air tight container in the fridge for 2 weeks or water bath can for shelf stable storage.

Notes

Save pulp for raspberry shrubs or vinegars.
Keyword fruit syrup, honey, preserve, raspberries, sweet, tart
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Food Medicine: 5 Autumn Healers

Food Medicine: Apple, Beet, Carrot, Garlic, Pumpkin

Mother Earth gifts us every autumn with produce to heal seasonal illnesses and balance us with our natural environments.

Mother Earth News | November 5, 2020 | By Amanda Nicklaus

Now that we are post-autumnal equinox, mid-October, between a Harvest and Blue Moon, it is easy to notice the way the Earth is changing. The temperature has dropped, the leaves are dressing the trees in oranges and reds, the sky is becoming more overcast. A change of seasons makes it easier for us to have more heightened awareness than usual, and after the busyness of summer  —even a slower than usual pandemic summer — autumn offers us the chance to reflect on the year and prepare for the long cold months ahead.

Winter often brings illness and negatively-associated emotions. Thankfully, Mother Earth gifts us every autumn with produce to heal seasonal illnesses and balance us with our natural environments. We’re all aware that apples and pumpkins are in season now, as well as a variety of root vegetables. The Earth gives us exactly what we need; each of these foods holds medicinal and spiritual properties that align with the cooler seasons and bring us into balance.

Here are a few offerings from the earth that can heal and balance us this autumn:

Apples

Going apple picking at an orchard is a popular autumn activity, and while baking pies is a great way to enjoy this fall fruit, there are many reasons to make them a regular part of your diet. Apples are loaded with fiber and antioxidants and are a great source of vitamin C, which boosts immunity and keeps skin healthy. Apples also contribute to bone health and are anti-inflammatory. But this popular autumn fruit does more than just help your body fight off colds; as a symbol of love, health, wisdom, and abundance, you can use apples in your autumn and moon rituals to remind you of these qualities. And since apples have a red skin, you can use them to help balance your root chakra, helping you stay grounded through the long winter.

Beets

People either love beets or have never had them cooked right, and there are plenty of reasons to cook them until you love them. Beets have a variety of nutrients, such as fiber, iron, manganese, and vitamins B2, A, K, and C. They regulate blood flow, which is important when it starts to get cold and we lean toward a more sedentary lifestyle. Beets keep the heart and liver healthy, and they also aid digestion. The strong earthy taste of beets is a reminder that this root vegetable offers grounding qualities, and understandably, are another great food for balancing your root chakra. These deep red veggies also have a long history of being associated with passion, love, and beauty, so when the autumn and winter months begin to feel dreary, cook up a batch of beets to heighten your awareness of these necessary characteristics.

Carrots

Everybody has heard that carrots are good for your eyes, but this autumn root vegetable has much more to offer than good vision. Carrots are chock-full of vitamins A, K, B6, and C, which contribute to skin and brain health; they also contain potassium, fiber, and biotin. Carrots historically have been used to promote healthy pregnancies and ease cramps, which is hardly surprising. Orange foods balance the sacral chakra, which regulates creative and sexual flow, so if winter leaves you feeling empty and uninspired, add this vegetable into your diet!

Garlic

When you sense a cold and flu coming on, you might not think to reach for garlic, but there are plenty of reasons why you should! Garlic is used in both eastern and western medicine to prevent infection and influenza. Another vegetable containing Vitamin C and manganese, it is useful for detoxification and anti-inflammatory purposes. Maybe this is why garlic has developed a reputation for being used for protection, purification, and even exorcism. Keep lots of garlic around your home this autumn and winter (and not just for its healing properties; it also makes everything taste better!).

Pumpkins

We know we can carve pumpkins and bake them into pies, but what is lesser known is that this popular autumn food, like its orange carrot friends, is great for skin and eye health. Pumpkins contain vitamins A, B, C, and E, copper, potassium, fiber, and antioxidants. There are plenty of healthy savory ways to cook pumpkins—soups, curries, even pizzas—so don’t feel limited to pumpkin sweets, whose sugar content can weaken your immune system.

And this orange food is good for (you guessed it!) balancing your sacral chakra. Pumpkins symbolize abundance, generosity, home, and creativity, so decorating with them and increasing the intake of them in your diet does more than make it feel like fall; these autumn fruits can increase your sense of gratitude, which is key for maintaining mental and spiritual health, especially in autumn, when nature begins to minimalize its liveliness.

Winter has many beautiful aspects, but often these get lost in the negative qualities and the slow quality of time. To survive winter, we must be grounded, connected with our surroundings, aware of the very elements we endure. It makes sense, then, that we must eat more vegetables that grow directly in the ground, or ripen on the ground, foods that are red and orange, aligning with the chakras that keep our sense of groundedness and adaptability balanced. And it should come as no surprise that these vegetables and fruits contain the very nutrients we need to fight off winter illnesses and keep cold weather ailments, like dry skin, at bay.

There is no one way to maintain physical and spiritual health; each of us must tend to our own personal bodies, minds, and souls. Using foods that heal in universally similar ways, we can guide ourselves through the difficult, beautiful seasons. Mother Earth has given us all we need; it is up to us to receive and use what we have to heal ourselves and each other.

Amanda Nicklaus is a writer and aspiring urban homesteader based in Minneapolis. She spends her free time trying new recipes, going to farmers markets, and writing about everything she learns. Read all of Amanda’s MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts.

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Roasted Zucchini Dip

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Roasted Zucchini Dip

Chef Leah Burback
Course Appetizer, condiment, garnish, Lunch, Side Dish, Snack
Cuisine American, Italian

Equipment

  • blender or food processor

Ingredients
  

  • 2 cups zucchini peeled & deseeded
  • 5 cloves garlic
  • 1 small onion skinned and wedged
  • 1 sprig rosemary leaves
  • 1 Tbsp Red Pepper Flakes
  • 2 Tbsp sunflower oil
  • 2 Tbsp sunflower butter or tahini sesame seed paste
  • 1/2 cup plain yogurt greek or ricotta
  • 1 each lemon juiced and zested
  • 1 Tbsp honey raw and local
  • 1/2 cup sunflower oil
  • salt and black pepper to taste

Instructions
 

  • Toss squash, garlic, onions, rosemary, and chili flakes in 2 T of oil.
  • Roast at 425F until squash and garlic are soft and lightly golden, onions should be translucent.
  • Remove once cool directly into a blender or food processor.
  • Add all of the components into a food processor and blend until smooth.
  • Serve topped with fresh herbs and toasted sunflower kernels.
Keyword 30 minute recipe, appetizer, condiments, crudite, hummus, make ahead, relish tray, roasted, sauce, summer, topping
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Beet Lemon Hummus

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Beet Lemon Hummus

Chef Leah Burback
Try this fun colored bright and sweet version of a traditional dip.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Appetizer, condiment, garnish, sauce
Cuisine American, Indian, Mediterranean
Servings 3 cups

Equipment

  • food processor
  • blender
  • zester

Ingredients
  

  • ½ lb fresh beetroot scrub, destem, remove taproot
  • 2 cups garbanzo beans aka chickpeas cooked and drained or see instructions for dried
  • 2 each lemons zested and juiced
  • ½ cup olive oil avocado, sunflower, or infused oil option
  • 1 Tbsp garlic crushed
  • to taste salt and black pepper to taste
  • ¼ cup Tahini sesame paste also try sunflower seed butter or paste of pumpkin seeds

Instructions
 

Dried Beans Option

  • Soak ¾ cup of dried beans in fresh cool water overnight. Drain then Rinse and pressure cook with correct ratio of water or low sodium stock until tender. DO NOT SALT BEANS WHILE COOKING. This hardens the outer membrane and takes them much longer to cook.

Cooked Beans Option

  • Preheat oven to 350°F. Scrub Beetroot clean. Place on a square of foil, drizzle with a small amount of oil and sprinkle with salt. Enclose beet entirely in foil and bake for 40 min. or until cooked through, easily pricked with a paring knife.
  • Let beet cool slightly then the beet skin should slide off the cooked root with little to no effort, some roots may still need a peeler to assist. Cut into 1" pieces and reserve.
  • Place 1 cup of cooked beets and all other ingredients but the oil in a food processor or appropriate immersion blender cup. Pulse until ingredients start to soften and drizzle in olive oil until a smooth even texture has formed.
  • Adjust seasoning to taste, chill, and let meld for at least 30 minutes before serving. Garnish with lemon peel, olive oil, and remaining cooked beets.
  • Serve with your favorite crudite vegetables, chips, or as a sandwich spread.

Notes

Try using local beans like Romano, European Soldier, Indian Woman, or so many other varieties to EatWy Hummus!
Keyword appetizer, beet lemon, beetroot, beets, hummus
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Squash Fritters

squash fritters
squash fritters

Squash Fritters

Chef Leah Hays
Use your fresh zucchini, summer or patty pan squash to create crispy delicious croquettes or pancakes and top with a variety of delicious sauces or accoutrement. This appetizer is as adaptable to a menu as this recipe. Check out the substitution suggestions to make this gluten free/vegan.
Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American, French, Mediterranean
Servings 3 dozen

Equipment

  • mixing bowl
  • skillet
  • grater
  • colander
  • scoop

Ingredients
  

  • 2 cups squash grated zucchini or summer squash
  • ¼ cup flour all purpose or oat GF
  • ¼ cup bread crumbs panko or rolled oats GF
  • 1 each egg large or flax egg(1T flax meal with 2 T water soaked)
  • 2 Tbsp garlic minced
  • ½ cup onion red or sweet minced/small diced
  • ¼ cup fresh herbs fine chopped cilantro, parsley, tarragon, dill,
  • ½ Tbsp salt & black pepper
  • as needed oil

Instructions
 

  • In a large colander, toss grated squash in 2 Tbsp kosher salt and let sit for 5-10 minutes. This degorges the liquid from the squash and helps bind the fritter together.
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  • Heat enough oil to coat a heavy skillet or saute pan over medium-high heat.
  • Rinse and squeeze out excess moisture from squash
  • In a mixing bowl, combine the grated squash with the flour, bread crumbs, garlic, onion, herbs, beaten egg, and salt/black pepper.
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  • Spoon the squash mixture into the hot skillet, using about 2 tablespoons for each squash patty. Cook, turning halfway through, or until the patties are golden brown on both sides.
  • Drain on paper towels and sprinkle lightly with salt.
    squash fritters

Notes

Serve with applesauce, sour cream, Greek yogurt, or a fresh fruit salsa, pico de gallo, cajun remolade, pickled red onions, or green goddess dressing.
Keyword 30 minute recipe, appetizer, croquette, fritter, garlic, herbs, pancake, squash, summer, zucchini