Purely Pumpkin Recipe

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OK. Now it’s fall. Summer’s over… and for me that’s hard to swallow.  Crisp fall weather is lovely but I still get that melancholy “I know I have to go back to school” feeling in September even though it’s been years since I was in school. I dread the cold and I know it’s coming.  So to cope I listen to a ton of Elliott Smith and focus on the positive: Food.  Cold weather produce is amazing.  I love rustic fruit and root vegetables. Fall means hot drinks, soups, and pies… and those are a few things I can really get down with.  This whole pumpkin spice craze is a little nuts, but I do see where everyone is coming from.Pumpkin is a pretty spectacular food.  It’s probably the most versitile one I’ve ever met.  It’s delicate taste is somewhere between sweet and savory and it compliments a bunch of other flavors.  This recipe is no nonsense, stripped down Pumpkin.  It’s simple and pure and will have you welcoming fall with open arms.

 

Slice a kabocha squash (Japanese pumpkin) and lay it out on a baking sheet.  Add chopped shallot and a few roughly chopped red onions and dress it with olive oil and sea salt.  Bake it at 350 until pumpkin starts to lightly brown.

 

In a large mixing bowl, combine field greens, the juice of one lemon, olive oil, black pepper, and herbamare. Toast one cup of sunflower seeds in the toaster oven in foil (keep an eye on these little guys.. they burn quickly!)  Mix seeds with greens and after plating the mixture top it with the pumpkin and onion.  Really simple.  Really good.

 

Photo Credit: Brittany Barb

 

Lee Kalpakis is a New York City based lifestyle blogger. Born and raised in the lush farmland of the Hudson Valley, she learned the basics of growing and preparing the food that came from the earth beneath her. It was then that her love affair with whole foods began. As a self taught cook, Lee specializes in recipes that follow a plant based diet. With a passion for raw and vegan cuisine and family roots deep in traditional Greek and Polish comfort cooking, she works to marry the best ideas of new and old world meals with upstate and urban New York style. When she isn’t playing a show with her band or petting dogs, she’s daydreaming about fruits and vegetables and isn’t afraid to admit it.

Back to Cool

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Just because Labor day is a faded memory and we can no longer wear white, doesn’t mean that summer is over. Summer isn’t officially over until September 21st, so embrace the summer vibes for one more week!

 

Enjoy the great outdoors.  Go for nature walk, or if you’re so inclined  a hike. Soak up sun and get your daily dose of vitamin D. Sleep out under the stars. Does it still count as camping if your’e in your back yard- we’ve all agreed it does.

 

Go for a swim. before the next swim you will be able to go for is the polar bear dive, get yourself into the ocean, your pool,  your neighbor’s pool,  rooftop pool hopping- just take the plunge.

 

Savor the fresh fruit that will soon go out of season. Seasonal fruit is more flavorful, more affordable, and filled with more of its natural nutritional content. We believe the most righteous fruit is local, fresh, and organic. Check out localharvest.org to find a farmers’ market near you.

 

Star gaze. The nights are getting a little chillier, so throw on your favorite flannel, grab a blanket or two, find someone to cuddle up with, and admire the beauty of the night sky.

 

Grab some MJF! Just because the season is over doesn’t mean the juices have stopped flowing. Actually the opposite. Our Montauk location is staying open, but we will also be extending our reach. Cleanses and deliveries are available,  pop-ups are popping, and awesome new products and merchandise will be rolling out! So be on the look out.

Sprout Season

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Sprout Season

 

Summer isn’t over, you guys.  Not until September 22.  It’s 90 degrees in Brooklyn today and even the walls of my apartment are sweating.  So cool it with all the pumpkin spice hashtags.  We still have plenty of time before the cold comes.  It’s September, and although Brussels Sprouts can be grown pretty much year round, their growing peak in New York starts now.  So get to your local farmer’s market and pick up a bunch of these little vitamin K rich cuties because I have the perfect vegan side dish for you to make:

 

Cut Brussels in halves and place them on a baking sheet with chopped red onion, olive oil, sea salt, and black pepper.  Roast at 350 until sprouts are crispy. Remove from oven and place in mixing bowl.  In separate bowl, thoroughly mix the juice of one lemon, a dash of balsamic vinegar, and a table spoon of dijon mustard.  Pour mixture over Brussels Sprouts and stir until all of them are coated with the dressing.

 

It’s a really versatile dish that can be served along side almost anything.  I love making it an entree by putting them on a bed of arugula or spinach and adding toasted walnuts or tempeh for protein.  Buying locally and eating seasonally makes for a happy body and a happy mind all year round.  So  happy September, everyone… enjoy your sprout season!

 

 

Lee Kalpakis is a New York City based lifestyle blogger. Born and raised in the lush farmland of the Hudson Valley, she learned the basics of growing and preparing the food that came from the earth beneath her. It was then that her love affair with whole foods began. As a self taught cook, Lee specializes in recipes that follow a plant based diet. With a passion for raw and vegan cuisine and family roots deep in traditional Greek and Polish comfort cooking, she works to marry the best ideas of new and old world meals with upstate and urban New York style. When she isn’t playing a show with her band or petting dogs, she’s daydreaming about fruits and vegetables and isn’t afraid to admit it.

 

Photo Credit: Brittany Barb