If you just finished up the Fall into Balance Cleanse, you may have found yourself surrounded by extra food goodies like carrots, butternut squash, cabbage, rosemary, and thyme. All of these recipes are gentle enough to eat as you’re easing out of your cleanse without breaking havoc on your gut or undoing all the good you just did during detox.
Even if you haven’t done the cleanse, and are itching to use some seasonal produce in healthy delicious ways, the recipes below should provide a little inspiration. Enjoy!!
Leftover Harvest Stew:
Vegan Harvest Stew with vegan sausage & steamed veggies
Sign up for the Cleanse and get this recipe as part of your package. It’s a yummy soup even if you don’t feel like cleansing.
If you have extra stew leftover like I did and you’d like to enhance it a little (which makes sense after 5 days of the same dinner!) you can bulk it up a little without it becoming too heavy for your stomach. I would recommend adding a little protein to the mix.
Keep it vegan by adding some a drained can of beans, cooked lentils, tofu, tempeh, or other cooked whole grain with protein like millet, farrow or amaranth. I added a little vegan sausage that was cooked by the time the soup was re-warmed. This is a little more on the processed side, so stick to beans and lentils if you want to avoid processed food.
You could also add some shredded chicken, or a soft boiled egg if you are ready to add animal products back into your diet. These are relatively gentle on the stomach and minimally processed.
I also had some steamed veggies left over from the quinoa/veggie breakfasts including zucchini, broccoli, and asparagus. I add those into the broth as well which added a fresh and vibrant look and taste to the stew.
Butternut Squash, Parsnip, Fennel Hash
Butternut squash, Parsnip, Fennel hash
I love a good breakfast hash! This one is quick and easy. You can bulk it up or keep it simple. This makes 3 – 4 servings. You can bulk it up with some breakfast sausage (vegan or regular) or by adding a fried egg on top.
Servings 4 | Calories: 139 | Fat: 4g | Carbs: 25g | Protein: 3g
1 lb butternut squash (small diced)
1 cup parsnip (small diced)
1 cup fennel (small diced)
3/4 cup mushrooms (small diced)
1/2 cup onion (small diced)
1 clove garlic (minced)
3 cups spinach (or other green)
1 tbsp fresh thyme
1 1/2 tbsp fresh rosemary
1/2 tsp red pepper flake (optional)
salt and pepper to taste
1 tbsp olive oil
Brown in a skillet until crispy yet tender
Top with a fried egg, scallions, and hot sauce.
Heat a large skileet over medium-high heat. Add oil and onions. Let soften for a minute, then add the squash, parsnip, and fennel. Let those cook another 4 minutes, then add the mushrooms, herbs, red pepper flake, salt, and pepper.
Cook and toss occasionally until the squash and parsnip are fork tender and slightly browned. Add the spinach and let go another minute until the greens wilt. Serve with hot sauce if you like it spicy!
Juice it up!
Make the Autumn Delight Juice or any of the other juice recipes listed on the cleanse page. You can also wing it a little. I did a combo of 1 beet, 3 apples, 1 cucumber, 2 lemons, 2 inches ginger root, 4 stalks celery, and 9 carrots. It made roughly 24oz of veggie juice.
If you do the carrots last in the juicer, you can grab the carrot pulp off the top and make some…
Vegan Carrot Muffins
Don’t you love a fresh baked muffin?
I was able to yield about 1 1/2 cups of carrot shreds and added 1/2 cup unsweetened apple sauce for the other “produce” component in these muffins. I wanted to keep it vegan so I used this recipe and they turned out fabulous! There are tons of carrot muffin recipes out there, including gluten-free and high-protein versions. Happy baking!
Fall Vegetable Larb
Fall Veggie Larb
I think I bought one of the largest butternut squashes I’ve ever seen. Probably in the 6 – 8 lb range. Despite making two batches of Kitchari and Harvest stew, I still had 4 lbs left! I wanted something “different” so I went searching and came upon this incredible vegetarian take on the Thai classic dish, Larb.
Larb is normally made with pork, chicken, or lamb and eaten with lettuce cups. This recipe uses all the same flavors: ginger, garlic, chilis, lime, and lemongrass. I didn’t have fish sauce, so I substituted 1:1 with low-sodium soy. It was spectacular! Seriously, make this dish. You will thank me! And if you have leftover cabbage, use them instead of lettuce cups.
Roast at 400 til tender
Dress, toss, serve
Here’s the recipe: https://www.bonappetit.com/recipe/fall-larb
I hope these dishes have tantalized your tastebuds and made you excited to deal with leftovers and the amazing produce that comes with the fall season.
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