REMEDY REPORT
NOVEMBER 2023 | Volume 3 | Issue 6
Oh my gourd, it’s fall! For this Remedy Report, we wanted to design an issue that is full of fun seasonal recipes for you to try. From soups to snacks to drinks and more, we have so many creative ways to use fall produce! We hope you enjoy!
ACORNSQUASH APPLES
NOVEMBER 2023
Volume 3 | Issue 6
Check out some ways to use those awesome fall fruits and vegetables!
Creamy Potato Leek Soup Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
3 medium leeks, white and light green parts only, sliced (about 3 cups)
1 lb potatoes, peeled and cubed
6 cups vegetable stock
2 cups lacinato kale
1/2 cup fresh dill, roughly chopped
1/2 cup sour cream, at room temperature
Salt and freshly ground black pepper to taste
Directions
Heat the olive oil in a large pot or Dutch oven and melt the butter in it.
Add the leeks and cook for 4-5 minutes until softened.
Next, add the potatoes and vegetable stock and bring to a boil. Lower the heat and simmer for 20 minutes until the potatoes are tender.
Turn off the heat and let the soup cool off slightly. Use a potato masher to break up some of the potatoes. For a smoother soup, use an immersion blender until you achieve the desired consistency. Stir in the lacinato kale and dill and bring back to a simmer for 2-3 minutes.
Next, stir in the sour cream and season to taste. Serve the soup hot, garnished with more fresh dill if you like.
NOVEMBER 2023
Directions
Volume 3 | Issue 6
Creamy Butternut Squash Gnocchi Soup
Ingredients
12 oz Italian sausage (about 3 links)
1 tablespoon olive oil
10 oz potato gnocchi
1 cup heavy cream
½ cup chicken broth
1 cup butternut squash puree
3 cloves garlic minced
2 tablespoons fresh sage chopped
2 tablespoons fresh thyme
salt and coarsely ground black pepper to taste
Peel, dice, and roast butternut squash. Set aside and let cool.
Slice Italian sausage as you heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
While the sauce boils, puree your roasted butternut squash. To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat. Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.
Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.
Cinnamon and Honey Dip
Ingredients
1 (8-ounce) package cream cheese, softened 3 tbsp honey
Directions
In medium mixe On high speed, to 90 seconds). Serve with asso crackers
Baked Pears with Cinnamon Honey
Ingredients
Directions
Preheat oven to 400 degrees F
1 tsp ground cinnamon
1 tsp freshly grated ginger
Peel the pears with a vegetable peeler Cut the ends off and then cut the pears in half
Scoop out the core gently Place them face down on a baking sheet or in a 9 x 13 glass baking dish
In a small bowl, combine the honey, cinnamon, coconut oil and vanilla extract and heat in the microwave for 30 seconds Stir to combine well
Spoon – of the sauce over the pears
Bake for 30 minutes until soft and turning brown
Remove from oven and let sit for 5 minutes
Spoon additional sauce over each pear before serving
2023
Volume 3 | Issue 6
Maple Chai Tea Latte
Ingredients
1 1/2 cups milk regular, almond, coconut etc.
1 -2 chai tea bags 2 for stronger flavor
Directions
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
Optional: ground cinnamon or nutmeg
Heat milk until steaming (not boiling) in the microwave or in a saucepan on the stovetop. Pour steaming milk over chai tea bag(s) in mug and steep 3-5 minutes. Remove tea bag(s) Stir in vanilla and Pour into a mug Optional : lightly
Coconut Matcha Latte
Ingredients
1/4 - 1/2 tsp matcha green tea powder
1/2 - 1 tbsp maple syrup
Directions
1 cup milk regular, almond, coconut etc. 1/2 - 1 tbsp coconut oil
Place the milk in a pan and warm up over a medium high heat. Boil the kettle and leave for 3 minutes. Add the matcha powder to the bottom of a mug and add about 1/4 cup / 65 mls of water. Whisk up with the water. Take the milk off the heat and add the maple syrup and coconut oil. Use a whisk to froth up (or place in a blender to whip up) then pour over the matcha Drink immediately.
NOVEMBER 2023
Volume 3 | Issue 6
Here are a few delicious and nutritious recipes for you to try out this holiday season!
Butternut Squash Bake
with Cranberries and Apples
Ingredients
Juice and zest of 1 large orange
2 tablespoons pure maple syrup
2 teaspoons extra virgin olive oil plus more for baking dish
2 tablespoons fresh herbs, finely minced (sage, thyme, rosemary)
Pinch each: cloves, cinnamon, and nutmeg
Sea salt and pepper, to taste
1 medium butternut squash, peeled, seeded, and cubed
2 cups fresh or frozen cranberries, rinsed (don’t thaw if frozen)
3–4 medium apples, peeled and cored, cut into cubes
Directions
Makes enough for 8-10 large servings, but will go farther as part of a feast. Use leftovers the next day over mixed greens with your favorite vinaigrette and a sprinkling of toasted pecans. 1. 2. 3. 4. 5.
Preheat oven to 400°F. Generously grease one deep-sided 9X13-inch, or two smaller baking dishes (such as 8X11-inch or 8-inch square) with olive oil.
In a very large mixing bowl, whisk together orange juice and zest, maple syrup, olive oil, herbs, and spices. Add the cubed butternut squash, cranberries, and apples. Toss to coat.
Spread the squash, cranberries, and apples evenly in the baking dishes.
Sprinkle liberally with salt and pepper.
Bake for about 30-45 minutes or more until the squash is tender, the cranberries have split open and released their juice. Serve warm or room temperature.
NOVEMBER 2023
Directions
Volume 3 | Issue 6
Creamy Cauliflower Risotto
Ingredients
1 lb. cauliflower rice fresh is best
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp garlic
1/2 cup white wine
1 cup broth I used unsalted chicken bone broth
1 cup heavy cream
1 cup grated parmesan cheese
1 tbsp Italian seasoning or mix of herbs
salt and pepper to taste
3.
Add the olive oil to the pan, then melt the butter into the oil over medium heat and give it a swirl to combine. Add the minced garlic to the pan and saute for about 1 minute or until the garlic is fragrant, not burnt. Add the dried herbs to the pan, then add the wine to deglaze it. Simmer the wine for 2 - 3 minutes. Add the riced cauliflower to the pan and stir well to coat and combine with all the yummy flavors. Simmer the cauliflower in the wine for 2 - 3 minutes over medium heat. Add the broth to the pan and stir. Simmer the cauliflower over medium heat, stirring often, for about 20 - 25 minutes or until most of the liquid has evaporated and the cauliflower is tender. Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 - 8 minutes or until the cream begins to thicken. Reduce the heat if needed to keep it at a simmer. Turn the heat to low and add the grated parmesan cheese to the pan, 1/2 a cup at a time, and stir well to combine. Remove from heat. Do a taste test and season with salt and pepper if desired. You can also stir in a little cayenne pepper or crushed red pepper to make it a little spicy. Garnish with parmesan and chopped fresh herbs if you have them. Serve hot and enjoy!
1. 2.
4.
Volume 3 | Issue 6
mic Brussel Sprouts Ingredients
3 tbsp olive or avocado oil
6 slices bacon, diced or Applegate turkey bacon
2 lbs brussels sprouts, trimmed and halved
1 tsp salt
1/2 tsp pepper
2 tbsp balsamic vinegar
2 tsp garlic, minced
Directions
If using turkey bacon, add 1 tablespoon of oil to a large skillet on the stovetop. Heat to medium heat. Once hot, add the diced bacon. Cook until bacon is crispy, stirring frequently. Remove bacon from skillet and set aside.
If using pork bacon, heat a large skillet to medium heat on the stovetop. Add diced bacon and cook until bacon is crispy, stirring frequently. Remove bacon from skillet and set aside. (We don't need the extra fat from the oil to get the pork bacon crispy. We do need that extra oil when using turkey.) Add 2 tablespoons of oil to skillet along with whatever bacon grease remains. Add halved brussels sprouts, salt, and pepper. Stir. Cook on medium heat, stirring occasionally, for 10 to 12 minutes. Brussels sprouts should be a fairly bright green color with lots of browning. Reduce heat to low. Add crispy bacon, garlic, and balsamic vinegar to skillet. Stir. Cover and simmer for 3 to 5 minutes until brussels sprouts are tender. Taste and add more salt or pepper if desired.
WAYS TO SHOW UP FOR YOURSELF
This time of year can be so fun and full of special memories, but sometimes the process to getting those memories can be stressful. Here are a few prompts that could help you slow down and get in touch with gratitude and joy!
PEOPLE
3 people you are grateful for and why 3 things you love about your family
Take time to write a message to someone and say thank you
MEDIA DAILY SELF
Something that made you smile today
A compliment that made you feel good
A hidden blessing in a difficult situation
Something beautiful you saw today
The last time you were overcome with joy A fear you have overcome
A challenging experience that has made you strong
3 songs that bring you joy
A movie that always makes you smile
A book that impacted you or taught you a life lesson