I’m just amazed at how fresh the produce is here on the Central Coast. One of my favorite things to do in general is grocery shop, and the Farmer’s Market’s here have taken it to a whole new level! Fruits and vegetables that I’ve never seen, nor heard of, are being sold right down the street where I live and I love it because I can buy what I don’t YET know how to cook! Who doesn’t like a challenge?

My friend Ellen and I are always gifting each other little trinkets, homemade goodies, lotions, headbands (and the list gets even more random) but most importantly, food! I have known her for about two years and it’s funny because we only spent about 45 minutes cycling next to each other, three times a week, but we are so much alike! She loves Scrabble and classic rock, camping and Christmas Caroling, gardening, hiking… ALL the things I like most in the world too!

Her latest gift to me were walnuts from her tree and two Delicata squash, that she grew in her summer garden. We made these last night for dinner and the texture was creamy and unlike any squash I’ve ever had. Run to Trader Joe’s and get some now.. I saw them there just yesterday! The recipe is down below…

Speaking of gifts, my friend Lori dropped off a huge box of Macintosh and Granny Smith apples from her yard the other day. We’re picking pomegranates from her fruit trees next week (stayed tuned for a fantastic salad dressing recipe) that I’ll make jam out of., among other thing! Since I used up all of my homemade apple butter, I thought I’d make a new recipe using her apples and Bartlett pears that I picked up fresh yesterday. This is a perfect pair! No pun intended. Apple and pear work so well together that you hardly need any sugar to make three Mason Jars worth. Set your slow-cooker to eight hours and forget about it!

Slow-Cooked Bartlett Pear and Apple Butter- makes 3 medium Mason Jars

Ingredients:

-3 Bartlett Pears

-6 small Macintosh apples

-3 large Granny Smith apples

-1/2 cup brown sugar

-1/4 tsp salt

-1 T each of  vanilla extract, cinnamon, nutmeg and cloves

-1 tsp apple pie spice

Directions:

1. Peel and core the apples and pears and place them in your slow-cooker.

2. Place the sugar, spices and salt on top. 

3. Cook on low for 8 hours.

4. Let cool, and puree in your blender until you have a creamy mixture.

5. Place in Mason jars with tops off and refrigerate over-night, adding the tops in the morning. If you have the proper canning supplies, you can boil the jars and seal the tops.

__________________________________

After I prepared the butter and set it in the slow-cooker, I made this quick salad using all my produce about to go bad. And since the apple and pear seemed to “pair” so well together, I threw one of each in there too!

Everything But the Kitchen Sink Salad with Citrus Dressing- serves two 

Ingredients:

-1 Bartlett Pear

-1 Granny Smith apple

-Fresh greens (I used spinach, arugula, and baby greens)

-1 bunch scallions

-1 handful walnuts (from Ellen’s tree)

-1 handful cranberries

-3 T crumbled Gorgonzola cheese

Directions:

1. Peel and core the pear and apple, finely slicing them.

2. Place the greens in a large bowl and add everything else on top.

3. Add the Citrus Dressing below, toss and enjoy!

Easy Peesy Citrus Dressing 

Ingredients:

-2 T rice vinegar

-2 T apple cider vinegar

-2 T olive oil

-dash of salt, pepper and sugar

-juice from one orange

-juice from one lime

Directions:

!. Add everything together and toss over your salad!

And thanks to Ellen, Andy and I made this delicious stir-fry last night, using her Delicata squash as a vessel for it. We decided to add some Jasmine rice because we were extra hungry, but this is optional. Usually, we just do all veggies, all the time!

Delicata and Patty Pan Squash Stir-fry- serves two 

Ingredients:

-1 Delicata squash, cut length-wise and deseeded

-2 Patty Pan yellow squash

-4 bunches of scallions

-1/2 cup baby carrots

-1 bunch broccolini

-1 bunch cilantro

-1 shallot

-1/4 cup rice vinegar

-1/4 cup Teriyaki sauce

-3 cloves garlic

-olive oil

-1/2 cup Jasmine rice (optional)

Directions:

1. Cut and de-seed the Delicata squash placing it cut-side down on a baking sheet with salt, pepper and a tiny bit of olive oil. Cook at 400 degrees for 20 minutes, or until tender.

2. If you want to add rice to this dinner, get your Jasmine rice cooking at the same time. This is optional, as the stir-fry is yummy with or without rice!

3. Chop up the carrots and Patty Pan squash.

4. In a large saucepan or Wok, add some olive oil, and the broccolini and carrots, until they are almost soft. Then add the rest of the veggies and stir frequently.

5. Add the vinegar and Teriyaki sauce and let the veggies sit on low heat for a few minutes to absorb the flavor. If you cooked rice, add that in now too.

6. Take your stir-fry and spoon it into the boat of the Delicata squash, adding fresh sprigs of cilantro on top. Place a little extra Teriyaki sauce on the side and enjoy! Delicious and healthy, what could be better??!!

______________________________

Not to fret! The Yummy Yogini did not forget some dessert! I made up this Paleo cookie recipe earlier in the day so they would be ready before my Vinyasa class at the Yoga Centre at 4 p.m… check it out. I wanted to share them with my three students/friends, who always work their butts off in my class!

Paleo Fresh Mint-Chocolate Chip Cookies- makes 12 large cookies

Ingredients:

-1/2 cup coconut flour

-1/2 cup coconut oil, melted

-1/2 cup shredded coconut

-1/2 cup light brown sugar

-1 T almond butter

-1 bunch fresh mint (from garden!)

-4 eggs

-1/8 tsp salt

-1 handful chocolate chips (I used dairy-free dark chocolate)

Directions:

1. Preheat oven to 375.

2. Combine the eggs, oil, brown sugar and almond butter together.

3. In a separate bowl, combine the flour, shredded coconut salt and mint together.

4. Slowly fold the flour mixture into the wet ingredients. Add chips last.

5. Spoon cookie mixture onto un-greased cookie sheets and bake for 15-18 minutes or until brown. These cookies are light, fluffy and delicious. Only 110 calories each, in less you make them smaller!

  

I’ve just returned from teaching my noon class at Kennedy Club Fitness. What these students can do after so little time truly amazes me! I only see some of them once a week and they always come with an open mind… like when I introduced Baskaka, Crow or Crane pose, four different ways today. You try!

___________________________________

That about wraps it up for today. I’m heading to Harmony House to teach my Ashtanga class and then I’ll be hanging out with my perfect pair, these two cuties! The weekend is only a day away.. Yea!