Roasted Autumn Vegetable Purée

Fall is here. The days are getting shorter, the nights are getting colder and it's the perfect time for some of these delicious fall comfort food.  

Roasted Autumn Vegetable Purée
Submitted By Natural Chef Julie S. Ong

Serves 6

Ingredients:

*1 small butternut squash 
*1-2 medium carrots 
*1-2 medium parsnips 
*1 small rutabaga 
*1 turnip 
*1 tablespoon safflower oil 
*1 teaspoon each fresh rosemary, thyme and/or sage (optional)
*2 cloves garlic, crushed (optional)
*water, as needed
*sweet white miso, to taste
*balsamic vinegar, to taste (optional)

Directions:

1. Preheat oven to 400° F. 
2. Cut vegetables into large pieces. 
3. Toss with oil, herbs, and garlic. 
4. Spread vegetables on baking dish in one layer. 
5. Cover and roast for 30 minutes. 
6. Uncover and bake another 15-20 minutes or until vegetables are tender.
7. Blend vegetables with enough water to achieve desired consistency. Place purée in a soup pot. Bring to boil, lower heat, and simmer 2 minutes. 
8. Season with sweet white miso, to taste. Garnish with balsamic vinegar.

About Julie S. Ong she is the Author of The Everything® Guide to Macrobiotics, she is a certified Natural Chef, Macrobiotic Counselor, and Spiritual Life Coach. A native of San Francisco, California, she received her B.A. in Psychology from the University of California, Berkeley. She is also a graduate of Bauman College, Holistic Nutrition and Culinary Arts in Berkeley, California, and a level four graduate of the Kushi Institute.

Visit her website: http://everythingmacrobiotics.com 

Chocolate covered Strawberries in June!

The full moon in June is considered "Strawberry MOON"
This name was universal to every Algonquin tribe.
However, in Europe they called it the Rose Moon. Also because the relatively short
season for harvesting strawberries comes each year during the month of June.

Vegan Chocolate Covered Strawberries

by Certified Natural Chef Julie S. Ong

Ingredients

• 6 ounces grain sweetened vegan chocolate or carob chips
• 20 strawberries with stems, washed and dried
• Optional: shredded coconut as garnish

Directions

Add vegan chocolate or carob chips into a medium heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to boil over medium heat. Turn off heat. Put the bowl of chocolate or carob chips over the water to melt. Stir until smooth.

After chocolate or carob chips have melted, remove from heat. Line a sheet pan with unbleached parchment or waxed paper. Hold a strawberry by the stem, dip it into the melted chocolate or carob, lift and twist slightly, letting any excess drip back into the bowl. Lay strawberries on the parchment paper. Repeat with remaining strawberries until all are covered. Optional: Garnish with shredded coconut.

Allow chocolate or carob to cool, about 30 minutes.

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About Julie S. Ong she is the Author of The Everything® Guide to Macrobiotics, she is a certified Natural Chef, Macrobiotic Counselor, and Spiritual Life Coach. A native of San Francisco, California, she received her B.A. in Psychology from the University of California, Berkeley. She is also a graduate of Bauman College, Holistic Nutrition and Culinary Arts in Berkeley, California, and a level four graduate of the Kushi Institute.

Visit her website: http://everythingmacrobiotics.com