Brothers From Another Mother: My Favorite Root Vegetables!

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I don't know about you, but I can't walk two feet without running into a cookie... a cake... or a pie. It's that time of the year! Watch out pearly whites, Santa's got a sweet tooth and so do I! 

My mother has been making my favorite holiday cookie (Russian tea cakes) for as long as I can remember. Wait, hold on. I should actually give credit where credit is due, my mother's friend (and former college roommate) Carolyn is actually the one who's been making tea cakes for as long as I can remember.

...my mother just stole the recipe and claimed it as her own.

As lovely as tea cakes are, eating them for breakfast, lunch and dinner is clearly not the best move for optimal health (or desired waistline). Today I'd like to fill you in on a easy (and sneaky) way to curb that holiday sweet tooth... roasted root vegetables!

Now before I lose you to the cookie jar, hear me out. Roasted root vegetables give you that same feeling of satisfaction without leaving your body in crisis mode. When I'm craving something sinful, I just head to the organic produce section for some carrots and parsnips.

Carrots are rich in beta-carotene, which when converted into vitamin A, improves your vision, aids your skin in repair and slows down the aging process throughout your body. Carrots are also high in the carotenoids alpha-carotene and lutein, which have been shown to lower the risk of heart disease. Then to make matters even more spectacular, carrots produce a natural pesticide called falcarinol. Falcarinol protects the carrot's roots from fungal disease but has also been studied for its anti-cancer properties. Lastly, eating carrots stimulates your gums and triggers the production of saliva. The alkalinity of saliva works to counteract the destructive acidic bacteria that can cause cavities!

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Parsnips are just as exciting! If you're not familiar with parsnips, they look like carrots but are usually larger and more creamy in color. They have a nutty sweet taste and contain a bit more potassium than their brother the carrot. Your body uses potassium to control your blood pressure and fight the negative effects of sodium intake on your body. Parsnips also contain more folate than carrots, which you will remember is needed to prevent birth defects in babies and to ensure healthy cell creation and cancer protection throughout life. In addition to potassium and folate, parsnips have both soluble and insoluble fiber, helping to reduce your blood cholesterol and keep your digestive track healthy! And if that wasn't enough already, parsnips are full of vitamin C, which helps you maintain healthy tissue, teeth and gums, while also scavenging your body for cancer-causing free radicals.

On top of all their nutritional benefits, carrots and parsnips are exceptionally delicious when roasted. The process of roasting allows their natural sugars to release, making them sweet as can be! Some people even propose that because they're grown underground, root vegetables can help you feel grounded when you're feeling scatterbrained, confused or 'all over the place'. I know when I eat them, they make me feel calm and peaceful (maybe because they remind me of my grandmother's kitchen and the comfort I felt there). 

Today, I'm sharing my former roommate Katie's recipe for roasted carrots and parsnips (see? I know how to give credit where credit is due). She's one hell of a cook, and this recipe is just too delicious not to share. Thanks, Katie!

Preheat the oven to 350 degrees and gather your ingredients (a bunch of fresh dill, 1 huge parsnip, a small bunch
of carrots, 1 lemon, olive oil, salt and pepper).

Wash and grate the outer, dirty layer off both the carrots and parsnip (especially if they're not organic!). Slice the
carrots in half lengthwise, then in half again, then cut into thirds (you want thin bite size slivers).

Do the same thing for the parsnip. Because it's larger, you'll have to make a few more cuts. You want both vegetable pieces to be similar in size so that they cook at the same rate.

In a large mixing bowl, lightly coat the mixture with extra virgin olive oil or your choice of oil (you'll need just enough
so that they don't burn, around 2 Tbs. or so).

Salt and pepper them to taste and mix well.

Lightly spray a cookie sheet with cooking spray (you won't need much) or line your cookie sheet with parchment paper.
Pour the vegetables over the tray and spread them out as best you can. Roast in the oven for 40-45 minutes total.

While your veggies are roasting, wash and finely chop a few sprigs of dill and cut your lemon open.

After about 20 minutes, flip the veggies and place back into the oven.

You'll know they're done when they start to brown and slightly crisp after about 40-45 minutes. They should have the
texture and consistency of a french fry.

Squeeze half a lemon over each cookie sheet (this recipe makes about 2 sheets worth) and sprinkle with fresh dill.
These roasted veggies make the perfect side dish, or like I said before, can easily substitute for dessert!

Butternut Squash: Fill Me Up, Butternut Baby!

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Yesterday marked my 4 year anniversary of living in NYC. It's a big deal that I've lasted this long because...

1) I didn't have a plan. Within three weeks of deciding to move, I was on a one-way flight to the Big Apple.
2) I had only $2,000 to my name at the time.
3) I knew only 2 people in the entire city.
4) I didn't have a job or any particularly hopeful job leads.
5) I had no idea what I was getting myself into.

My very first job in NYC was in this building.

It's actually a miracle that I've survived this long. The first week, I happened to strike up a conversation on the subway with an older gentleman and guess what? He became my first NYC boss. I worked on Wall Street, literally right across the street from the apartment where I was crashing with a friend. I literally walked 10 feet for my interview, and I was offered the job within three weeks of moving to the city - right about the time that my bank account needed a  major miracle. I started working soon thereafter, found an apartment in Chelsea to call my own and have since lived in 12 different places (in keeping with my gypsy reputation).

What does this story have to do with butternut squash? Not much, other than the fact that I long for the days when I had a car to transport butternut squash home from the market. Those things are heavy! Pre-2008, I would have picked out my squash, thrown it in the trunk and cruised home pain-free. No such luck now, but hello, arm muscles! I just couldn't pass that squash up. It was the newest crop to hit the market and I just had to have some!

Butternut squash is a winter squash and while it looks like a vegetable, it's actually a fruit - a large, pear-shaped, golden yellow colored fruit. It has a nutty flavor, reminiscent of pumpkin. The American Indians used to call it 'the apple of God' because it's seeds were believed to increase fertility.


While the thought of a bunch of little Lauren's running around is nothing short of frightening, I can definitely get behind butternut squash's nutrition benefits...

CANCER FIGHTER - Butternut squash is packed with antioxidants that help fight cancer-causing free radicals.

BIRTH DEFECT DEFENDER - Folate's good for everyone, but pregnant women need it especially to prevent brain and spinal cord birth defects.

ELECTROLYTE REPLENISHER - The potassium content in butternut squash helps your body maintain proper fluid balance. Not only that, it also helps with muscle development, blood pressure, proper cellular functions and bone health. Not bad for one little mineral alone.

IMMUNE BOOSTER - Just 1 cup of butternut squash supplies almost 50% of your daily requirement of vitamin C, which means you will be well on your way to a strong immune system and healthy tissue!

BEAUTY ENHANCER - Butternut squash gets its color from beta carotene, which your body converts into vitamin A. Just 1 cup of butternut squash supplies almost 300% of your DV. Vitamin A ensures that you have strong eyes, beautiful skin and healthy mucous membranes.

Not to mention, butternut squash is virtually fat free, cholesterol free and sodium free! Can I get a 'Hallelujah! Amen!'?

I am obsessed with the site Naturally Ella, so of course, I went straight to her to find a lip-smackin' delicious butternut squash recipe. With no further ado, Twice Baked Butternut Squash (see recipe for exact measurements).

Preheat the oven to 400 degrees. Find a squash that feels heavy for its weight - no bruises or discolorations.

After viewing the video tutorial below on how to properly cut a butternut squash without drawing blood, cut the
squash in half and scoop out the squash seeds.

Like so.

Fill a baking pan with 1/2" of water and place the squash inside (cut side down). Bake in the oven for 45-60 minutes
until tender (mine took almost 60 minutes, but you can do this the day before serving to speed things up).

While the squash is baking, dice the shallots, grab a medium saucepan and saute them in a bit of olive oil until soft.

Add the quinoa and water to the shallot mixture, bring to a boil, then reduce to a simmer and cook 12-15 minutes
until the water is absorbed and your quinoa is nice and fluffy like above.

When your squash is cooked, remove it from the pan and scoop the insides into a mixing bowl (leave a 1/4"-1/2" edge).

Add the gorgonzola cheese, leaving some extra for the topping.

Now add the cooked quinoa and mix everything together. Season to taste with salt and pepper.

Scoop the mixture back into the squash shells. Make sure you drain the water out of your baking pan first!

Sprinkle the tops with the extra gorgonzola.

Bake 10-15 minutes more on 400 degrees until the cheese has melted and the tops start to brown.

This dish goes great with roasted chicken and asparagus! Look at that beauty!

Please, for your own safety (and for the safety of your children), watch this video before approaching your squash with a butcher's knife.

Here are a few more recipes to try...

WINTER PANZANELLA

Image courtesy of smittenkitchen.com

PASTA WITH BUTTERNUT PARMESAN SAUCE

Image courtesy of simplyrecipes.com

Sweet Potatoes: There's Nothing Finer In All The Land!

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My paternal grandparents are excellent cooks. They're what you call 'old school'. I remember going to visit and waking up to the smell of biscuits wafting through the air. These weren't just any old biscuits either. These were the made-from-scratch variety, topped with strawberry jam that Big John had canned himself. To this day, no biscuit has ever held a candle to the ones from my childhood. Big John also grew a lavish garden in the backyard, with everything from muscadine grapes to fresh tomatoes, green beans and squash. As I child, I didn't appreciate the easy access to locally grown vegetables because it meant I had to eat more vegetables (boo), but now I find myself dreaming of having fresh garden picks so readily available (mmm).

Big John and Grandma (over 60 years ago)

Because veggies weren't at the top of my wishlist at the time, my grandparents had a deliciously sneaky way of tricking me into eating them. They'd serve me sweet potatoes, souffle style. Now, we could easily make a list of reasons why you shouldn't eat sweet potato souffle (with the excessive sugar content taking the #1 spot), but I'd like to argue that I could have been eating worse things - like a bag of Doritos or a slice of pizza. Eating sweet potato souffle made me open to the idea of sweet potatoes in general, and by golly, I liked them!

Sweet potatoes are a superfood, and while not quite 'as super' with sugar piled on them, they still have amazing health benefits and should be a part of your diet! Let's take a look at why sweet potatoes should be at the top of your shopping list...

COMPLEX CARBOHYDRATES - Sweet potatoes are packed with complex carbs, which your body uses for energy. The energy in complex carbohydrates is released at a steady pace, making this a great vegetable for those with blood sugar issues.

BETA CAROTENE & VITAMIN A - If you eat a medium sized sweet potato (with the skin), you're consuming 4x the recommended daily value for beta carotene. Beta carotene is your body's main source of vitamin A, which plays a huge role in immune system function and healthy skin, eyes and bones.

FIBER - Sweet potatoes are packed with fiber (even more so when the skin is left on). Fiber keeps your digestive system working properly and can help prevent constipation and colon cancer.

POTASSIUM - The potassium in sweet potatoes works to prevent heart disease, maintain fluid and electrolyte balance, prevent muscle cramps and injuries, and keep the body balanced under stressful conditions.

ANTIOXIDANTS - Sweet potatoes are extremely rich in antioxidants, which fight cancer-causing free radicals and prevent inflammatory problems within the body.

FOLATE - Pregnant women especially need folate to ensure proper development of the fetus. Sweet potatoes are a great way to satisfy that need and indulge in something sweet that's healthy too!

VITAMIN C - A medium sweet potato fulfill's 1/3 of your daily value for Vitamin C, which helps keep your immune system strong and assists in iron absorption.

Image courtesy of midajyf.comze.com

Now I'll spare you the image of me in a sombrero dancing to the Macarena. Instead, I'll act like my age and tell you that I was silently ecstatic when my friend Katie Chabalko introduced me to this recipe combining my first love Mexican with my second love sweet potatoes. Also worth noting: Adam (the meat eater in this relationship) scarfed them down like they were filled with steak. I consider that a small success on my part!

Many thanks to Naturally Ella for this amazing recipe - Chipotle Sweet Potato, Black Bean & Guac Tacos. Once you get through the process of chopping, this is easy to throw together in a flash!

Here's my step-by-step photo version (because I'm not one to measure, you should reference the original recipe for exact measurements)...

Start with the guacamole (this can be prepared ahead of time to speed up things after work). Scoop out the inside
of the avocado and mash in a mixing bowl until it's the consistency you like. Chop the onion and garlic and add
to your avocado mixture.

For a little kick, dice the serrano pepper (or leave this step out if you can't handle the heat). 

Dice the tomato.

Wash and chop the fresh cilantro. Set some whole cilantro leaves aside to garnish the tacos later.

Add the lime juice and salt and pepper to taste. Sea salt gives it a little something extra!

My best guac attempt to date! Now put in the refrigerator for later. Onto the taco filling...

Peel your sweet potatoes (or be awesome and go all in with the skin). Then cut them into small 1/2" squares.
(Apparently, I can't judge measurements and mine were too big. The smaller the better so they'll cook faster).

In a nonstick skillet over medium heat, saute the onions in a little olive oil until they start to soften.

Next, add the sweet potatoes and saute 3-4 minutes on medium-high heat until they begin to soften.

While the sweet potatoes are cooking, grab your sauce ingredients...

...and combine them in a separate bowl.

Pour the sauce over the sweet potato mixture...

...and then pour in the black beans. Turn the heat down to low-medium and continue to cook until the
potatoes are soft and ready to eat.

Fill the taco shells with a generous helping of guacamole, add the sweet potato mixture and garnish with cilantro.
No hot sauce or salsa needed... these things pack a surprising flavor punch!

If you're not keen on the idea of a sweet potato taco, here are a few more recipes to get you going...

Sweet Potato Cream Pasta with Crispy Kale

Healthy Baked Sweet Potato Fries