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Colorful veggies

This is an article from the series Tami's Kitchen.

Alright, we are entering the time of year when the colors start to fade, the hours of sunlight are getting smaller, and for many- the day starts before the sun has risen and you come home home after the sun has already gone down.

It's hard! Many people suffer from some winter blues.  This can be a combination of lack of sunlight, warmth, holiday stress, over eating...

So, in efforts to take charge, I task you with the color me happy challenge for the coming winter! The color me happy challenge will be to see how many colors you can get on your plates when you plan your meals.  Look at the bowl of food above. Doesn't it look exciting? What would make you happier, looking at that, or a plate of french fries and chicken nuggets? Color is fun, and exciting, and tasty, and good for you!

There are a lot of colors that you can find in fall and winter storage vegetables, like carrots, beets, various squash and sweet potatoes, and winter kale!

Below are some recipes for some of my favorite colorful dishes for you to try this fall.

Midwinter kale with cranberries and slivered almonds

1 large bunch of fresh kale
¼ c slivered almonds 
½ c dry cranberries
3-4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp tamari

Bring 2 c water to a boil. Put dry cranberries in a bowl and cover with boiling water. Let sit for about 15 minutes.
(to use fresh cranberries, just boil them for about 5 minutes until soft and about to pop. Drain and set aside) 
Heat about 2 inches of water in a large pot. Wash kale and cut into small bite size pieces. Put kale in with steaming water and cover. Steam for about 1 minute. Toss and cover to steam about one more minute, until greens are bright green and sturdy. Remove greens from water and run under cool water to stop the cooking process.
In a small bowl, combine olive oil, balsamic, and tamari.
In a large mixing bowl, combine kale and  cranberries. Toss with dressing.Sprinkle slivered almonds on top.

Carrot ginger soup

4 c chopped carrots
6 c vegetable stock
1 medium onion, minced
2 inch nub ginger root, peeled and grated
Salt to taste
Dash nutmeg
Chopped fresh parsley or cilantro

Put carrots, ginger, and onion in pot with stock. Bring to boil, cover, reduce heat and simmer 20-25 minutes. Remove from heat and put everything in a blender or food processor to puree. Serve hot topped with herbs.
Roasted beets with goats cheese

2 medium size beets
1/4 c smooth goats cheese
fresh basil
Slice beets into thin rounds and roast at 425 for 5-10 minutes.  If you want them to have a little crunch, roast for a shorter amount of time. If you want them softer, roast them a little longer.
Remove from heat and spread them out to let cool.  After they have cooled, spread a little goats cheese on each round.  
Mince your basil and sprinkle that on top.
That's it.


Tamara Flanders is a Holistic Health Counselor and graduate of the Institute for Integrative Nutrition.  Her health coaching practice, Your Body Awake, is located in Rexford, NY.  Learn more at her website www.yourbodyawake.com

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