Roasted Acorn Squash with Quinoa And Veggies - Vegan!

Happy Autumn everyone! Whether or not the temperatures have begun to dip where you live, there's still a certain feeling in the air. For me, it's the back-to-school rituals and the realization that Thanksgiving and Christmas are on the horizon, that have me in the kitchen, cooking up some cozy, homey type meals.

And what says Autumn more than all the gorgeous gourds starting to fill the displays at the market? That's right, nothing!

I picked up some acorn squash and got busy in the kitchen with the little ones. These stuffed squash make a great appetizer, afternoon snack or light dinner. Basically, eat them however and whenever you like!

A quick nutrition breakdown:

Acorn Squash: One of the richest sources of the anti-inflammatory nutrients Omega-3s and beta carotene - excellent for building up a strong immune system.

Quinoa: A vegetarian source of  complete protein, quinoa contains all the essential amino acids needed for growing and repairing body tissues, as well as anti-oxidants, vitamins and minerals.

Spinach: A well-known superfood, spinach has more than a dozen different flavonoid compounds that function as anti-inflammatory and anti-cancer warriors.

Walnuts: The phytonutrients in walnuts help protect against metabolic syndrome, cardiovascular problems and type 2 diabetes.

Onions: Eat onions every day for cardiovascular health, to increase bone density (especially important for postmenopausal women), cancer protection and to bring down inflammation in the body.

Turmeric: Curcumin, the active ingredient of turmeric, is being looked at as a potential treatment for an array of diseases, including cancer, Alzheimer's disease, diatebetes, allergies, Inflammatory Bowel Disease, Cystic Fibrosis, Rheumatoid Arthritis and other chronic diseases.

Cranberries: For a healthy cardiovascular system and liver, and to help prevent urinary tract infections, eat these little gems!

Turmeric Quinoa Pilaf

I'm not normally a New Year's resolution maker, but this year, I decided to go ahead and make one. And, since there's no time like the present, I'm jumping right in, even if the calendar still says it's December.

My resolution is to use turmeric in my cooking every day of the week. Sound extreme? I think not. Here's why.

There is a lot of research being done on the components of turmeric, and the results are pretty darned impressive. Curcumin, the active ingredient of turmeric is being looked at as a potential treatment for an array of diseases, including cancer, Alzheimer's disease, diabetes, allergies, Inflammatory Bowel Disease, Cystic Fibrosis, Rheumatoid Arthritis and other chronic diseases. Pretty impressive, right?

Scrumptious Salad with Quinoa, Beets and Walnuts

We love quinoa at our house! And, we’re not alone. The United Nations has declared 2013 the International Year of Quinoa, bringing the spotlight to a food that has recently become very popular.

For thousands of years, quinoa has been an important staple in Andean cultures, and now the rest of the world is getting on board with this little wonder food. Though it can be used in place of grains, quinoa itself is technically not a grain. It has a very high complete protein content, as well as being a good source of calcium, making it a perfect food for vegetarians and vegans. Quinoa is a good source of dietary fiber and phosphorus, as well as being high in magnesium and iron. And on top of all this goodness, it is gluten-free and easy to digest. What’s not to love?

Well, there is one thing – saponins. In its natural state, quinoa has a coating of bitter-tasting saponins that protect it from predators. Good news for quinoa, bad news for people who don’t like bitter tasting food. Not to worry, though. Most commercially sold quinoa has been washed to remove this coating, so the only thing to do before cooking it is to rinse it briefly with fresh water.

I make Scrumptious Salad (we named it that because, well, it’s scrumptious) about once a week. It’s a quick, filling meal that keeps well in the refrigerator for a couple of days. This is a vegan dish, but if you eat dairy, you can toss in some crumbled blue cheese for an added tangy flavor.

Almost -Traditional Quinoa Tabouli

Do you love quinoa and the exotic flavors of the Middle East? This new version of a famous traditional dish will become an addiction you won’t need to quit! It’s easy to make and packs a nutritional punch. Whether you eat it as a side dish or an entrée, Almost – Traditional Quinoa Tabouli is about as good for you as you can get. Whip up a large batch, put it in your fridge and enjoy! It keeps for 2-3 days, with the flavors blending and maturing for ever-increased yumminess.

This recipe was given to me by a dear friend, who learned to make Tabouli by watching her Lebanese grandmother turn it out year after year. Traditionally, it is made with cracked wheat bulgur,  which she replaces with quinoa in order to avoid gluten and increase the nutrition factor. With just a handful of easily found ingredients and a few simple steps for preparation, anyone can make it!