I don’t have time to write this letter. I’ve been totally crazed at work and somehow my personal obligations have picked up. I’m writing, auditing two classes, making new friends, doing my job… so this letter will be brief. My eye is still twitching (2 months!), my supervisor (who I share an office with) caught the eye twitch, and Arielle’s eye just started to spasm.
It’s something in the air.
This transition to fall has been the weirdest. The leaves have turned and nighttime starts early, but every other day is a different season. Right now I’m wearing shorts and a t-shirt. Yesterday I was wearing a fleece jacket and boots. Global weirding.
I’m dedicating this post to the apple because it is my autumn marker this year. Just like tomatoes kept me present this summer…. now, in autumn, apples are my rock. As global warming/weirding takes it’s toll, I’ve become more dependent on food to mark the seasons.
Anyway… they say an apple a day keeps the doctor away, but what about three or four apples a day? Apples in yogurt, apples in oats, apples in rum, apples in salads; apples roasted, apples pureed, apples boiled (only when I’m sick). And so many different kinds! My recipes for this post all include apples… I hope they will inspire you to crunch and munch away!
Fall is exciting. It’s fresh and new. I’m starting to feel like the world has something for me to find, and the overwhelming lost-ness that I was feeling this summer is transforming into a streamlined GO GET IT, girl. And even though I still don’t know what “it” is, I still feel pulled towards… it.
For example (not quite sure if this is an example?), last night Arielle and I changed all the furniture in our house. Our dining room is now our living room and vise versa. We had been talking about it for long and our house couldn’t come to a consensus about our unified feelings. But last night we just did it. And it’s amazing. I’m blaming the fall air.
Changing the furniture changed my life. I can’t wait to eat breakfast in our new dining room with light streaming in from the windows.
And now I need to wrap up this letter and get this posted so I can move onto my next project.
So here’s to apples. And the things we make with them.
Charred October Slaw
This is the closest thing I’ve had to a hot dog in 12 years. It’s the mustard.
- 1 c buckwheat flour
- 1 c oats
- 1 c gluten free flour (rice flour, arrow root flour, all-purpose gluten-free flour)
- 1/2 c flax meal
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- 1 tbs coconut oil
- 2/3 c coconut milk
- 3 mashed ripe bananas
- 4 chopped apples
- 1/2 c raisins
- 1/3 c pumpkin seeds and walnuts (if desired)
- 1 c pumpkin puree
Preheat oven to 325 degrees. Mix coconut oil, coconut milk, pumpkin puree, apples, spices, bananas, raisins, nuts and vanilla in one bowl. Mix dry ingredients in separate bowl. Fold together. Grease muffin tins with coconut oil fill with batter. You can add batter to a cake dish to make a dense cake.
- 1 c dry quinoa
- 2 c Roasted Moroccan Carrots with Raisins (recipe below)
- 1/2 c chopped cilantro
- 1/2 c chopped arugula (or other greens)
- Sea salt to taste
- Black Pepper to taste
- Crushed roasted almonds for garnish
- 1 c Apple relish (recipe below)
- 6 large carrots
- 3 tbs Moroccan spice mix
- sesame seeds
- 1/2 c raisins
- sea salt
Preheat oven to 375 degrees. Cut carrots into thick medallions and cover in Moroccan Spice Mix and sea salt. Lay carrot medallions flat onto parchment paper and bake at 375 degrees for 20 minutes. Once browned, add sesame seeds and bake for another ten minutes. Then, add raisins and bake for 5-10 more minutes, depending on your oven and your taste for burntness (raisins burn to a crisp quickly, so keep an eye on them!). The carrots should be shriveled, chewy and browned. If you want them crispier, leave them in the oven a bit longer.
*Note – I do not add oil to the carrots, but I think it would be a welcomed addition.
I stir these carrots into yogurt with beets and chopped arugula for breakfast, sprinkle them into salads for lunch, and eat them in this quinoa recipe for dinner. You’ll be shocked at how sweet carrots taste when roasted!
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp ground paprika
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp cayenne (optional – will add some heat)
- 1 pinch ground cloves
Arielle made this recipe up and I’m obsessed. It’s also good on other roasted veggies such as cauliflower and chick peas.
- 2 apples
- 1/2 red onion
- 1/4 jalepeno
- Handful of cilantro
- 3 tbs apple cider vinegar
- Juice of 1 fresh lemon
Grate all ingredients together, or dice in a food processor for a few seconds. Leave in a little chunky — not totally pureed.