Natural Awakenings New Haven/Middlesex Counties - November 2023

Page 27

FALL FARRO BAKE YIELD: 4 TO 6 SERVINGS 1 cup farro 4 cups winter squash, peeled, seeded and chopped 1 onion, chopped 2 ribs celery, chopped 3 cloves garlic, minced 1 Tbsp olive oil 6 oz oyster mushrooms, chopped 2 cups kale, chopped 1 can cannellini beans, drained and rinsed 1 cup vegetable broth ½ cup parsley 2 tsp fresh thyme 1 pinch salt and pepper

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Health

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TOPPING: ½ cup buttery crackers, crushed 2 Tbsp melted vegan butter or olive oil

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Preheat the oven to 400°F. Roast the squash until tender, about 25 minutes. Meanwhile, cook the farro in water according to the package directions.

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In a large saucepan over medium-low heat, sauté the onion, celery and garlic in olive oil until the onions are translucent and tender, about 5 minutes. Add the mushrooms and raise the heat to medium, cooking until they have released their liquid, about 6 to 8 minutes. Add the kale and cook until wilted, about 3 minutes more.

On the third day...God created herbs ~ Gen. 1:11

In a large bowl, combine all ingredients, including the roasted squash and cooked farro, and season to taste with parsley, thyme, salt and pepper. Pour the mixture into a prepared casserole dish, cover tightly with foil and bake at 350°F for 15 minutes. Remove the cover and sprinkle with the topping ingredients, then bake until browned, about 5 minutes.

Traditional Chinese Herbal Medicine for Today’s Health Problems

John H. Mullins Certified Chinese Herbalist

New Haven, CT • HerbForest.com 203-387-8363 • HerbForest@yahoo.com

photo courtesy of Sherry Coleman Collins

Recipe and photo courtesy of Sherry Coleman Collins, MS, RDN, LD.

UPLIFTING HUMANITY COMING IN DECEMBER November 2023 27


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Natural Awakenings New Haven/Middlesex Counties - November 2023 by Natural Awakenings Central-Eastern Connecticut - Issuu