Yom Kippur & Fall cooking

I have posted some of this before so I’m lumping it into one post 😊
I did a lot of cooking this week. For our Yom Kippur break-the-fast I made challah:


Using this recipe but I subbed the flour for a mix of whole wheat and garbanzo and subbed the sugar for dates and the maple syrup with OJ. I also halved the recipe since it makes two. You need more flour since the dates are sticky and it comes out really dense because of the flour. If you want it to be fluffy and more challah-like stay true to the original 😊 If you want healthy and still yummy make it my way!
I also made this butternut squash soup that is always a HUGE hit at our break-the-fast.

When I came home I made some food for me! This week I had broccoli and potatoes from my CSA and this is one of my favorite recipes.

I served it with roasted potatoes.
I added kale with the broccoli.
I am not big on salt so I used less miso.
I subbed balsamic vinegar for the maple syrup.
I subbed coconut oil for the olive oil.
I used a whole sweet onion and made lentils from scratch.
I didn’t add any of the optional toppings except I did top with some baby greens.

The combo of the creamy tahini sauce and the miso sauce with the greens and lentils…oh my that’s yummy!!!!

Finally… This (this one is brand new):

Squash Tofu Thai Curry
Inspired by this recipe
My version:
1 lb tofu, sliced into bite sized pieces
Coconut oil
1-2 Winter squashes (acorn, spaghetti, butternut, pumpkin, etc.)
3 T Red curry paste
1 can Coconut milk
1/2 cup Water
1 T Date Syrup (dates blended with water or coconut water)
1/2-1 bunch kale, torn into bite sized pieces
Basil (I used regular since I didn’t have Thai. Obviously Thai is best.)
Optional: top with peanuts

Roast the squash until it starts to get a little tender. Then once it is cool, chop it into chunks.
In the meantime, lightly pan fry tofu in a little coconut oil. Set aside.
In a big pan, mix the curry paste, coconut milk, water & syrup over medium heat. Add the squash and simmer for a few minutes, then add the kale and mix it all up. Once it is all cooked to your liking, toss in the tofu and basil and optional nuts and remove from heat. Serve with brown rice! It’s been way too long since I made Thai curry…and this is the perfect fall version! Yummy!

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Butternut Squapplesauce

Clearly I’ve come into some apples lately 😊❀️🍎 it’s FALL!!! Apples are one of the best things about fall. That and butternut squash 😊 (and pumpkin beer but that’s beside the point 😜). Why not combine the two?

I butternut squash
~3 Apples

Wash the squash and wrap it in foil. Put it in the slow cooker for about 8 hours on low.
Chop the apples and cook over medium heat in a covered skillet. Sprinkle cinnamon. Stir occasionally and simmer until really mushy! This takes a while, be patient!
When the squash is done, peel it and scoop out the seeds and strings. Chop it up. Mix the applesauce with the squash and mash it up. Taste and add more cinnamon if necessary. If you want you can blend it up or leave it chunky (I like it chunky!).
Serve it as a side dish or just eat it as a snack. Or even eat it for breakfast!
Could be a holiday dish too!

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Apple pancakes

Serves 2
1/2 c flour (garbanzo, almond, etc.)
1/2 c oats
1 tsp baking powder
1 tsp cinnamon
1 cup nut milk
1 flax “egg” (1 T ground flaxseed, 3T boiling water, whisk until eggy consistency)
1/2 tsp vanilla
1/3 cup applesauce or mashed banana
1/2 apple, chopped or shredded
1/4 c walnuts, chopped
Coconut oil

Mix the flour, oats, baking powder and cinnamon. In a separate bowl whisk the nutmilk, flax egg and vanilla. Then add the applesauce/ banana and combine wet/dry. Fold in the apple & nuts. Let sit for a few minutes. Meanwhile, heat a little bit of coconut oil on a griddle over medium heat. Scoop the batter onto the griddle (the recipe makes 4 pancakes). Cook until brown then flip!

Homemade applesauce:

Make this in advance as it takes a while to cook.
Chop the apples and cook over medium heat in a covered skillet. Add the cinnamon. Stir occasionally and simmer until really mushy! This takes a while, be patient! If you want you can blend it up or leave it chunky (I like it chunky!).

Date syrup:
4 Dates
~1/3 cup Coconut water (or however much to achieve desired consistency).

Soak the dates in hot water until softened. Drain water and add dates to Vitamix/ blender with coconut water and blend! Heat up if you want.

Serve the pancakes with the applesauce and date syrup and enjoy!! 😊🍎

These are the healthiest pancakes you’ll ever eat, all wholesome goodness, and SO yummy too!!!
If you want you could make the apple muffin bars and cook them like pancakes… That might be even better 😊

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Apple muffin bars

The impetus behind this:
1. I went apple picking and accidentally picked the wrong kind…they were not the kind I like to snack on but perfect for baking!
2. It’s Rosh Hashanah, which for those who don’t know is the Jewish New Year. It’s in the fall so apples traditionally symbolize a sweet New Year. Apple cake is a common Rosh Hashanah treat.

I originally intended these to be chewy granola bars but they turned out more like muffins!!! Even better. Yummy addictive muffins!!! Super clean healthy wholesome nutritious fruit sweetened muffins! So next time I’ll make them in a muffin tin…

1 T coconut oil
2 T ground flaxseed + 1/4 c boiling water
2-4 Apples (depending on the size)
1 overripe banana
2 T peanut butter
4 dates (pitted and soaked in hot water)
2 tsp cinnamon
1 tsp vanilla
2 cups oats
1/2 cup garbanzo flour (any flour will do but I like it because it’s gluten-free & high-protein & wholesome…you could also use protein powder or coconut flour or whatever)
1/4 cup raisins
1/2 cup chopped walnuts
1/4 cup goji berries (optional)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

Preheat oven to 350.
Grease a 9×13 in pan with the coconut oil (has to be melted).
Combine the flaxseed with the water & stir occasionally with a small whisk. Let sit.
Peeling is optional but you will have to roughly chop & core the apples. Shred the apples in your food processor. Set aside in a large bowl.
Place the banana, peanut butter, dates flaxseed mixture, cinnamon & vanilla in the food processor. Combine until smooth.
Next add the oats and the flour and pulse until mostly mixed. Add that mixture to the bowl with the apples and add the remaining ingredients. Stir well.
Spread evenly in your pan and cook for 20-30 min. Possibly longer if you are making muffins.

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Stuffed Acorn Squash with lentil quinoa pilaf


This is one of the prettier dishes I’ve made. It’s yummy too!
I was blessed with a gorgeous acorn squash from my CSA. I mean as soon as I sliced the thing open I could smell this sweet aroma wafting into my nostrils 😜 I was inspired by this recipe and did this:

1 acorn squash
1 cup dried brown/green lentils, rinsed
Coconut oil
1/2 yellow onion, chopped
2 cloves garlic, crushed
1 cup quinoa, rinsed
1 1/2 cups veggie broth
8 oz mushrooms
1/4 cup dried cranberries or raisins
Dried thyme & rosemary
1/4 cup pumpkin seeds

Preheat the oven to 400. Slice the squash in half and scoop out seeds. Put in the oven for about 45 min or until fork tender.
In the meantime, prepare the lentils. Simmer in water to cover until tender.
Then, heat a little bit of coconut oil in a medium-large saucepan over medium heat and then add the onion. When the onion is tender, stir in the garlic. Then add the quinoa & broth and then the mushrooms, cranberries and spices. Simmer until the broth is absorbed then remove from heat. Finally, stir in the pumpkin seeds & the lentils.

Scoop the pilaf into the squash. I served with a side of green beans from the farm. As delicious as it is gorgeous!!!

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Potato cakes with Mexican-style tempeh


I’ve been swimming in potatoes from my CSA. I saw this recipe from trusty One Green Planet and adapted it as such:

Serves 5

Several potatoes
1 yellow onion
1 flax “egg” (1T ground flaxseed mixed with 3T boiling water and whisked until it starts to coagulate)
1/4-1/2 cup garbanzo flour
Paprika, chili powder, cumin, garlic powder (all to taste but go heavier on the chili powder, medium on the paprika & cumin, light on the garlic powder)

Shred the potatoes & onion in the food processor.
Mix in the other ingredients.
Form into flat patties. Either lightly pan fry in coconut oil OR bake on parchment paper at 400 degrees until crispy around the edges.

1 T coconut oil
1/2 yellow onion, chopped
2 cloves garlic, crushed
2 8 oz packages tempeh, crumbled
Several chipotles in adobo with sauce (chopped and de-seeded. Use gloves! These are hot. Go easy unless you like it super hot).
Paprika, chili powder, cumin

Heat the oil and add the onions. When tender, add the garlic. Stir and then add the peppers & spices and stir, adding water to deglaze the pan as needed, until it’s done!

I served this over lightly steamed kale and topped with avocado, tomato, and freshly squeezed lime! Yummmmm

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Zucchini noodle salads

At the Woodstock Fruit Festival I discovered my passion for zucchini noodles!!! Yummmm! I got a spiralizer for pretty cheap on Amazon. It magically transforms raw zucchini into noodles that are perfect in salads or Italian- or Asian-inspired dishes!
Here are 2 simple variations:

Zucchini noodles
Baby spinach
Baby sunflower greens
Shredded carrots
Shredded beets
Half an avocado
Optional toppings:
Balsamic vinegar
Nutritional yeast

Zucchini noodles
Baby spinach
Baby sunflower greens
Shredded carrots
Shredded beets
Green beans
Half an avocado
Tomato sauce: fresh tomatoes, sundried tomatoes, jalapeΓ±o or other hot peppers (seeds removed!!), fresh lemon juice, garlic, all blended together
Nutritional yeast

Super simple & easy & quick! No cooking required just a blender or food processor and spiralizer (or food processor attachment).

Update: inspired by this recipe I added walnuts and pine nuts and fresh basil to the leftover tomato sauce (in Vitamix) and YUM!!!!!

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I’m on YouTube!

I met the fabulous Tasha Lee at the Woodstock Fruit Festival and she happens to have her own YouTube channel and she happened to make an awesome 5 minute video of yours truly 😜 check me out!!! And while you’re at it, check her out!!

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Woodstock Fruit Festival!!!!

In a word: amazing. Let me try to paint a picture:
So you’re at a summer camp. It’s on the Trout Lake in upstate NY, near Lake George and the Adirondack Mountains. It looks like this:


You’re surrounded by the coolest, fittest, happiest, most attractive group of people you’ve ever had the privilege of sharing space, time, and food with. All your meals are provided for you and they are all 100% raw vegan. They follow the “fruitarian” diet also known as 80/10/10 which is a high-fruit, low-fat raw vegan diet. You eat unlimited fruit all day long, of which there is an abundance, including lots of whole, fresh fruits as well as fresh-squeezed OJ in the morning, make-your-own banana smoothies, whole young coconuts you could drink with a straw and then eat with a spoon, and even banana ice cream with date syrup (my personal favorite!!!). You just stuff your face all day with more fruit than most people eat in a year. At night there is an amazing epic salad bar. This was my favorite (food) part, aside from the banana ice cream. The zucchini noodles were incredible. They also had Mexican salad, raw veggie burgers and “falafel” that were delicious! You could usually get your hands on some lovely avocado to put on your salad as well. There was always a variety of fruit-based dressings such as mango ginger, tomato basil, etc. Just 100% raw fruits & veggies, that’s it, so wholesome & so delicious!




In addition there were loads of fun activities such as the High Ropes…here is yours truly, terrified, but nearing the top of the rock wall!

And so much more…lectures, food demos, exercise classes including weightlifting, yoga & more, running, swimming and other fun lake activities, mud parties (Dead Sea mud spa experience!!), and evening adventures such as bonfires and dance parties! And that was every day! There were also special events such as speeddating, a talent show, and even a wedding! All of which I helped to organize and run as a part of my volunteer gig 😜 here are some photos of the wedding on the lake with coconut bouquets and pineapple decor:




And here’s me being bossy 😊

And here is where I slept until my tent got flooded and I moved into a cabin with 3 roomies!

Also I got to meet one of my heroes, No Meat Athlete Matt Frazier, and his family!!! This was very exciting for me!!! I totally spaced on taking a picture (I was way too immersed in the present moment which is great but I SO wish I had taken way more pictures!!!!) but I have proof…he signed my book! Which I brought to the festival just so that he could sign it 😊 and I am now Facebook friends with him and his sweet wife Erin!

Next time I see him I will definitely get a photo!!

You should go. Seriously! Next year! If you can’t afford it, do what I did and apply to volunteer! It was actually a really great way to meet people and get involved. I got behind the scenes!
It was truly a life-changing, incredible experience! I made some amazing friends for life and had such an awesome time! Hope to be back next year!
Peace, love & fruit

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Grilled tofu with grilled & roasted summer veggies

Welcome to the latest episode of “Fun with Martha’s CSA Box!”

Grilled tofu:
1 lb block of organic extra-firm sprouted tofu cut in 4 pieces (slice it longways once & then once down the middle)
1/4 cup tamari
2 T Balsamic vinegar
2 T Rice vinegar
1 tsp sesame oil
Ginger, minced (about 1 inch chunk, peeled)
1 clove crushed garlic

Other veggies:
Yellow summer squash, sliced longways
Green bell pepper, cut in large flat-ish slices
Potatoes, chopped

Optional serving suggestions:
Raw spinach

Marinate the tofu for at least an hour or overnight. Reserve the marinade as a sauce.
Grill the tofu, squash & pepper (brush the veggies with sesame oil first).
Roast the beets & potatoes. I used this handy guide which I found very helpful. I roasted the beets whole in foil and then peeled & chopped afterward. The potatoes I scrubbed and chopped but left the skin on and brushed with sesame oil before roasting.
Serve with some of the marinade as a sauce. Perfect summer dinner!!!

Makes 4 servings

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