Beta Carotene Buzz

My current late winter obsessions include:
-Vitamin D
-Jake and Amir
-The Dresden Dolls
-The Rocky Horror Picture Show
-Maritime Law
-Step Class
-Making valentines
.... and apparently, orange food.



Carrot-Ginger-Cashew Pasta
*This recipe is casual with portions, because it can easily be stretched. I usually use about 3 carrots and 2 handfuls cashews.


-Raw, unsalted cashews
-Carrots, peeled and chopped
-1-2 cloves garlic, peeled
-1" ginger root, peeled and sliced
-1/2 tbs agave nectar
-Braggs
-Whole wheat pasta
-Kale or swiss chard, loosely chopped

1. Bring a large pot of water to boil for your pasta. Bring a small pot of water to boil for your veggies.
2. Using a steamer insert, put equal parts carrots and cashews, along with the garlic and ginger in a pot to steam. Sprinkle with salt and pepper, and steam for about 5 minutes, or until carrots can easily be pierced with a fork. Meanwhile, cook desired amount of pasta.
3. (Carefully) add steamed veggies to food processor or blender. Add a dollop of olive oil, a splash of braggs, and agave nectar. Blend until smooth-ish.
4. Once pasta is al dente, pour over kale or chard. Then toss with carrot sauce, adding a tiny pasta water if desired.



Butternut Squash Risotto with Sage

-1 Butternut Squash, halved and de-seeded
-4 cloves garlic diced
-13 sage leaves, julienned (roll them up and run your knife through them)
-Olive oil
-Earth Balance
-1 small onion, diced
-1 c. Arborio Rice
-1 c. white wine
-4-6 c. vegetable broth

1. Pre-heat oven to 375. Set up the prepared butternut squash in baking dish and drizzle with olive oil. Rub in with your hands, then sprinkle over about half the garlic, all the sage, and salt and pepper to taste. Stick it in the oven. Then, get rest of ingredients ready.
2. After 30-45 minutes, or when squash is fork tender, remove from oven and let cool. When suitable to handle, scrape out squash in small clumps into a bowl. Drizzle any pan juices over top. Set aside.
3. In a large pot, melt 1 knob of earth balance along with 2 T EVOO at medium low. Add in the garlic and allow to cook until fragrant, about 3 minutes. Add in the onion, stirring to coat. Cook until soft, about 3 more minutes. Then, season well with salt and pepper.
4. Meanwhile, put the broth in a small saucepan and place over medium low or low heat.
5. Add the rice to the large pot and stir to coat for a minute or so. Then, add in the wine and raise the heat to medium. Stir until rice has absorbed the wine.
6. Now comes the portion of risotto-making called "ladle and stir." As in, ladle some of the warmed broth into the rice, and stir with a wooden spoon until it has been absorbed. This is going to continue until the rice has lost all of its crunch. If and when you run out of broth, use warmed water.
7. When rice is soft and each grain is encased in a creamy sauce, your risotto is ready! Stir in butternut squash, more salt and pepper if wished, cover and reduce heat to low. When ready to serve, stir one more time.


Song of the Day: Dresden Dolls- Night Reconnaissance
(Listen HERE)