23 November 2014


Hi all! Today we're going into the foods you can make at Thanksgiving, whether you take it with you, make it for your own home, or suggest it to others.

Mashed Potatoes
5 lbs potatoes, boiled until tender
2 cups coconut milk (full fat)
Salt & Pepper to taste

Boil the potatoes until tender. Mash them up slightly, until it's where you want it. Add the coconut milk, a little at a time, until it's as much as you like. Taste for seasoning. Season as desired.

Butternut Squash
Cut the butternut squash in half, lengthwise. Place it on a parchment, foil, wax paper, or silicon baking mat lined baking sheet. Set the oven to 350F. Bake for 45 minutes - 2 hours (depending on how long it takes you to remember that you have butternut squash in there. You don't need to preheat the oven.

Brussels Sprouts
1 lb Brussels sprouts
3 TB vegetable oil
3 tsp seasonings of your choice: sage, rosemary, cumin, coriander, fennel seed, garam masala, caraway seed (crushed), thyme (mix the seasonings in whatever combination you want)
1 1/2 tsp salt
1/2 tsp black pepper

Remove the stem ends of the sprouts. Toss in oil, and sprinkle on the seasonings. Toss to combine. Bake on a parchment lined sheet for 45 minutes.

10 November 2014

Storing kale

Today in the podcast, I talk about how to store kale.