October 2012 Rawfully Tempting Newsletter  - Issue 13

As I'm winding down from summer, it's become evident just how resistant I am to transitioning into Autumn.  I'm reminded all too harshly of how quickly things can change and how unwilling I sometimes am to flow with that. Visiting my Garden last week, initially filled me with a surprising sadness.  As I loaded a wheelbarrow with the dying remains of my garden, I had to stop and remember how blessed we had been all summer with our beautiful harvest. And's over, done. The withered vines, stalks and stems had to be trimmed back and removed, and I couldn't help but stand over my plot and feel a sense of mourning.  Leave it to Mother Nature to open our hearts and mirror back exactly what we need to learn. CHANGE is always in the air. It's part of life, and while the summer gifted  me with some gorgeous vegetables...that cycle is now complete. The ground is ready and waiting. The soil must be reworked and prepared for colder climate crops.  I planted, and I was fed, and now it's my turn again to re-connect, roll up my sleeves, and re-plant. Rather than greiving the end of something, I was joyfuolly reminded that it's time to look forward. I'm excited about growing kale, garlic, and other sturdier crops that I don't yet know much about. While I'm grateful for summer and all of her beautiful colors and textures, Autumn holds a special place in my heart. The stunning earthy tones are all around, and my favorite apples are abundant at local orchards. The chill in the air tells me it's time to slow down a bit... and pay attention to the beauty that is always around me..even in times of change.  Wishing all of our Jewish friends a Shanah Tovah! 
Speaking of change...The Recipe Boutique is now open. You'll find some spectacular Rawfully Tempting recipes that are sure to please. While you can still find hundreds of FREE recipes  posted on our site, I've spent substantial time developing and writing some of these newer recipes. In this A La Carte fashion, you select only the recipes you want. Recipes include photos, step by step instructions, and a resource list to help you find ingredients.  Have a question about a recipe? Go to RT's Boutque - Comments & Questions and submit your question. Looking for a special recipe that you can't find anywhere else? Go to RT's Boutique - Comments & Questions and post it. I can't promise I'll be able to create every suggesteion, but I'd love to see what you are looking for, and it may inspire me to create something new...just for YOU!  Be prepared...there may be ingredients listed that you've never tried. That's the whole point! It's time to expand your culinary palette, no? You always have a choice to substitute or eliminate ANY ingredient you  either don't have, or don't like.  Realize that your results will vary from what I've shown, and that is PERFECT! Give something NEW a try!  I use ingredients in my recipes that I believe add more flavor, or texture...but I also encourage you to LET YOUR INNER CHEF SHINE!   

CLICK HERE to go to the Recipe Boutique

Stuffed Pattypan Squash (Spicy)

I thought this was a perfect recipe to celebrate the transition between summer and autumn. The Stuffing makes an AWESOME dip, and can be served with raw corn chips, crackers, and/or breads. It can also be served as a topping for spiralized zucchini pasta, garnished with corn, sprouts and other marinated veggies.

Pattypan comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. It's tender flesh can be scooped out and mixed with flavorings and served in the husk. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat.

Use dehydrator or low temperature oven.

4 pattypan squash
1 tomato, small (chopped)
1/2 red bell pepper chopped
1/2 cup sunflower seeds   
1/4 cup cashews
1 teaspoon pine nuts  
1/2 chili pepper, seeded and chopped (use less to tone down spiciness)
1/4 teaspoon Himalayan salt
1 Tablespoon basil, fresh  
1/2 clove garlic - chopped
1 teaspoon maple syrup (grade B or your favorite sweetener)
1/8 teaspoon smoked paprika   (scant)
1 Tablespoon nutritional yeast (optional) 
1/2 cup corn (fresh or frozen)
your favorite sprouts (I like sunflower seed shoots)
Squash Directions:
1. Slice of bottoms of squash so they sit flat. Remove stems from tops.
2. Scoop out meat (remove any large seeds), and set aside.
3. Rub inside and outside with a VERY small amount of olive or coconut oil. Dehydrate on mesh tray at 110 degrees F for 2 hours.  
(Option: If you are transitioning, and still eat some cooked food, place on baking tray in oven at 200 degrees F for 20 minutes or so) - Remove and let cool to room temperature.
Stuffing Directions:
1. Blend squash meat with remaining ingredients until creamy. 

Note: This mixture makes a great dip for crackers, veggies and corn chips.

1. Fill each squash with several spoonfuls of Stuffing.
2. Place on mesh sheets and dehydrate for 2 hours at 110 degrees F.
3. During last hour, spread corn kernels on a non-stick sheet and dehydrate up to 1 hour (if frozen).
4. Fill each squash with corn kernels and return to dehydrator for 1 to 2 hours.
5. Serve as is or with a delightful salad.
Yield: 4 Stuffed Squash



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