I am so excited for this week’s show. You’ll see me in the kitchen with Dr. Jannine Krause . She tells gives us creative ideas to incorporate vegetables into your families meals. I love what Dr. Krause does with peas. Annnnd, my son Dylan even makes an appearance on the show this week.
Dr. Krause gave me a few of her recipes to share with you, I have them below. If you try one of the recipes, tell me what you thought in the comments below!
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• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons warm (110°-115°F) water
• 1 cup mashed cooked butternut squash, acorn squash, carrots, or sweet potatoes
• 1/3 cup warm (110°-115°F) milk (alternative milks or broth work well too)
• 1/4 cup unsalted butter, softened (or coconut oil)
• 1 egg (egg free – 3 tbsp ground flax or chia seed and 1 tbsp water)
• 3 tablespoons brown sugar (or raw honey)
• 1/4 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour (a mixture of oat, wheat and almond work too)
• 1 teaspoon oil
• Glaze – one egg beaten with 1 tablespoon of water
In a small bowl, dissolve the yeast in the water. In a large bowl, combine the squash, milk, butter, egg, brown sugar, and salt. Mix well. Add the yeast mixture and 1 1/2 cups of the flour, to the veggie mix, then mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Coat a large bowl with the oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (85°F) free from drafts until the dough has doubled in bulk, about 1 hour.
Punch dough down. Divide into thirds; roll each third into an 18-inch rope. Braid the ropes together on a greased baking sheet. Pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Preheat the oven to 350°F. For glaze, combine the egg and water in a cup and brush over the braid. Bake until golden brown, 20 to 25 minutes. Remove from the pan and cool on a wire rack.
Veggie Enhanced Grains
1 cup of dried quinoa, rice, millet or desired grain
1 cup of carrots, beets, squash, zucchini, sweet potato, yam, peas, spinach, kale or broccoli
3 cups broth
salt and pepper to taste
Fresh herbs from the garden for garnish!
Dice veggie of choice and steam with a small amount of water. Mash the veggie or use a hand held blender to puree the veggie of choice. Note: if choosing a dark leafy green like kale or spinach mix half with peas or broccoli to obtain a smoother texture. Once cooked and pureed add the veggies to the grain and broth. Cook the grain as you normally would. Grains will take on the color of the veggies. Take a pinch of fresh herbs for topping!