Today we talked about “Food Allergies: Health and Healing” with Vesanto Melina who is an internationally known nutrition consultant and speaker, academic instructor and writer. We discussed common food allergies and shared a few user-friendly vegan recipes to avoid them. Vesanto talked about many of the “top food allergens,” such as wheat, dairy, soy and nuts. She shared her oh-so-quick-and-easy recipe for “Homemade Rice Milk!” Music by the great jazz singer, Terry Blaine! Please join us!
My recipe of the week is:
Roasted Garlic and Butternut Squash
This easy butternut squash recipe can be put together quickly. Slowly roasting the squash and garlic caramelizes them slightly, producing a sweet side dish that pairs well with many dishes.
It can be made even easier if you purchase pre-cut, organic squash from your supermarket. Pre-cut squash is readily available these days and saves the peeling, seeding and cubing that is needed to prepare this nutritious and delicious squash variety.
1 medium Butternut squash, cubed
1 small head garlic
1 teaspoon extra-virgin olive oil
fresh ground pepper
Preheat oven to 375 degrees F. Break up the head of garlic, peel each clove and rough chop. Toss together squash, garlic and olive oil in a large bowl. Season with salt and pepper. Spread out in a single layer on a large cookie sheet lined with unbleached parchment paper. Roast for 45-55 minutes, turning once or twice.