|GOOD FOOD NEWS
Volume 6 Number 42 October 21, 2014
FIELD NOTES from Dynamo Foods
Dynamo Foods! Is still proud to offer delicious and healthy Plant-Based, Animal-Chemical & Gluten Free Foods, going on 1 ½ years now. We are located inside New York Fitness Gym in Jackson. We offer limited counter service on Mon, Tues & Thurs from 11am-1pm, with offerings ranging from homemade soup, salad of the moment, vegan sushi with quinoa, sunflower pate, veggies, pickled ginger, avocado and greens. Pre-orders are appreciated via a sign-up sheet. There is also a refrigerator case across from the NY Fitness Main Desk with goodies available during gym business hours from 8am-8pm daily, including fares such as: Cashew Cheezecake, Raw Granola, Chia Pudding, Maca Macaroons, Raspberry Chocolate Balls, Quinoa Waldorf- Pesto or a Black Bean Version, Soups, Salads, Flax Seed Crackers & Teriyaki Almonds. All food containers are plant based as well. You don’t have to be a member of NY Fitness to come in and try any of these delicious morsels.
Dynamo Foods! Is gearing up for soup season as the weather starts to shift to the cooler side. In any season our bodies benefit by eating lighter foods and including more greens….like bok choy, mustard greens, collards, chinese cabbage etc. These can be paired w/ Millet or Buckwheat or Quinoa for an alkaline boost. Also high in alkaline are the seasonal persimmons and pomegranates; these are delicious to add to your salads, or to include with baked squash for a warming and soothing dish. To Your Health!
Roasted Butternut Squash Salad + Shallot Vinaigrette
1 small butternut squash, peeled, seeds removed and cube ½ inch
1 Tablespoon olive oil
1 Tablespoon pure maple syrup
Handful dried cranberries
Handful pepitas (pumpkin seeds)
8 oz salad mix of choice (baby greens, gem, arugula, spring mix, etc.)
2 Tablespoons extra virgin olive oil
2 Tablespoons water
2 Tablespoons minced shallots
1 Tablespoon apple cider, champagne or white wine vinegar
2 teaspoons Dijon mustard
Mineral salt & cracked pepper to taste
Preheat oven to 425 degrees F. Line a roasting pan with parchment paper or lightly grease your pan.
In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add
in water, shallots, salt & pepper and whisk again until combined. Set aside.
Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or
right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a
single layer, sprinkle with the salt and pepper to taste. Cook for 20 minutes, until for tender, turning once.
Remove from oven and let cool a bit.
Fill your serving dishes with salad of choice, add butternut squash, top with cranberries and pepitas.
Drizzle your dressing over top and serve.
From The Simple Veganista
Sweet Potato Casserole
· 6 large sweet potatoes (each about 1 pound)
· 3 tablespoons brown sugar
· 2 large eggs
· 1/4 cup orange juice
· 1 tablespoon unsalted butter, melted
· 1/2 teaspoon vanilla extract
· 1/2 teaspoon kosher salt For the topping
· 1 tablespoon unsalted butter, slightly softened
· 1/4 cup brown sugar
· 3/4 cup chopped pecans
1. Heat the oven to 375 degrees F. Bake the sweet potatoes on a baking sheet until very tender, about 1 hour and 20 minutes. Remove and let cool slightly. Reduce the heat to 350 degrees F.
2. When the potatoes are cool enough to handle, cut them in half, scoop the flesh into a bowl, and mash until smooth. (You should have 4 to 5 cups.) Stir in the brown sugar, eggs, orange juice, butter, vanilla, and salt. Place in a casserole dish.
3. To make the topping, combine the butter, brown sugar, and pecans. Sprinkle over the sweet potato mixture. Bake until the nuts are toasted and the casserole has puffed, about 30 minutes.
Teddy’s Apple Cake
· 2 cups all-purpose flour
· 1 cup whole wheat flour
· 1 teaspoon salt
· 1 teaspoon ground cinnamon
· 1 teaspoon baking soda
· 1 cup canola oil
· 1½ cups granulated sugar
· 3 large eggs
· 1/2 cup pumpkin purée
· 1 teaspoon vanilla extract
· 3 cups peeled, cored and thickly sliced apples (Honeycrisp or Granny Smith)
· 1 cup chopped walnuts
· 1 cup raisins
Vanilla ice cream for serving (optional)
1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan (we used a 10-inch bundt pan). Sift together the all-purpose flour, whole wheat flour, salt, cinnamon, and baking soda.
2. Beat the oil and sugar together in a mixer with a paddle (or in a bowl with a hand mixer) for 5 minutes. Add the eggs and pumpkin and beat until the mixture is creamy. Stir in the dry ingredients. Add the vanilla, apples, walnuts, and raisins and stir until combined.
3. Turn the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean (our cake cooked a bit faster because we used a slightly larger pan). Cool in the pan before turning out.
4. Serve with vanilla ice cream, if desired.