Those who follow the vegan diet do more than skip meat at the dining room table. Vegans also avoid foods that can come from animals themselves, such as eggs, milk and honey. One shouldn’t associate veganism with restriction, however! For example, eggs can be substituted with scrambled tofu, cow’s milk can be exchanged for plant-based milk (think Almond and Oat Milk) maple syrup can be used instead of honey, and you can still eat as much of our black garlic as you want!
Read moreBlack Garlic Recipe of the Week: Roasted Pumpkin & Black Garlic Hummus
It’s a busy time of year; the leaves need raking, the gutters need cleaning, and the pumpkin spice lattes need drinking! You have probably gone to at least one farmer’s market to pick up pumpkins and local produce, you unpacked the storage bins of fall coats and boots, and you are probably also thinking ahead to the upcoming holidays! Plus, there is still the matter of the Covid pandemic spreading throughout our campuses, complexes and country.
Take a deep breath.
If fall has you stressed, then I hope you will do whatever you need to do in order to appreciate these short and beautiful days and enjoy what is most important to you. I can get pretty worked up by the idea of checking off everything on the fall to-do list but, as I grow older, I am learning to appreciate experiencing the joys of the season at my own pace instead of rushing through as many fall activities as possible. If I don’t get to go apple picking, AND decorate the porch, AND carve jack-o-lanterns, AND jump in a leaf pile, AND take my niece to the maze, and, and, and… well, I will be alright.
So far, I’ve gotten apples and Dunek’s Maple Syrup so that I can make my healthy apple crisp recipe, and I have planned my drive up the Mississippi River to look at the fall colors. (You can view where the colors are changing in Wisconsin, and predictions of color change timelines in your county via Travel Wisconsin’s Fall Color Report). I haven’t done much, but I also didn’t get ahead of myself and start Pumpkin Spice Season - #PSL - in August like Starbucks (as far as I am concerned, it is STILL paddle boarding season)!
If you find the time, and enjoy playing around in the kitchen, then try this simple recipe that combines the pumpkin spice spirit with our sweet black garlic! The Recipe of the Week: Roasted Pumpkin and Black Garlic Hummus by Chef Eliana from ChefEliana.com is a one-step hummus recipe with only eight ingredients, and it’s so pretty that it will easily double as a fall table decoration (for the brief five minutes it takes for your family to devour it)! Chef Eliana has a printable version of this recipe on her Recipe Page, if you prefer paper to tablets in your kitchen.
If you are crafty in the kitchen, let us know how you are combining Pumpkin and Black Garlic! Have you tried our Black Garlic Powder on Pumpkin Seeds, or attempted The Kelly Diet’s hearty recipe for Quinoa Pumpkin Chili? Send us a DM on one of our socials, we would love to see what you create (links in the footer)!
Black Garlic Recipe of the Week:
Roasted Pumpkin & Black Garlic Hummus
By Chef Eliana from ChefEliana.com
Photo by Derick McKinney on Unsplash {used with permission} Thanks, Derick!
Ingredients
1 c. chickpeas
1/2 c. roasted pumpkin
1 tbsp. tahini
1 tbsp. lemon juice
1/4 c. olive oil
1 tsp. salt
1/2 tsp. white pepper
Directions
Blend all ingredients in a food processor until combined and smooth.
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Black Garlic Recipe of the Week: Brussels Sprouts and Mushroom Saute!
Image from Full Circle
Black Garlic Recipe of the Week:
Brussels Sprouts & Mushroom Saute!
Fiber & antioxidants make this a main course or side dish worth trying!
This morning I was strolling through the Baraboo, Wisconsin Farmer’s Market and I saw the most beautiful brussels sprouts on the table of a local farmer. I already have brussels sprouts in my apartment, as they are on my list every week. Now I was wishing I had known about the market sooner so that I could eat those beauties! I just moved here and hadn’t yet gotten around to researching the local markets (I have been busy hunting for my spoons with no luck), but my brussels sprouts will be coming from the local farmers next week.
Honestly, I eat brussels sprouts because they are delicious, and were recommended by one of my doctors as part of an anti-inflammatory diet. I have grown my own in the past and I roast a tray of them every week with Black Garlic Powder, olive oil and a little sea salt (served with a veggie burger, or as part of a veggie omelette), but if you need reasons to enjoy brussels sprouts beyond how great they taste, then consider the following:
A serving of brussels sprouts has 81% of the daily recommended value of Vitamin C (take care of that immune system, y’all!)
A serving has over 100% of the daily recommended value of Vitamin K, necessary for blood clotting and bone health.
Brussels sprouts are antioxidant-rich, just like our sweet black garlic! More about the antioxidants found in black garlic can be found in our Black Garlic Health Benefits where you can start your journey down the polyphenols “rabbit hole” (more on that another day).
A half-cup of brussels sprouts contain 8% of your daily need for fiber, making this a great food for digestive health. In addition to the fiber in the brussels sprouts, one serving of our Black Garlic Whole Bulbs (less than an ounce) contains 18% of your daily recommended value of fiber! This dish is fiberlicious, which is good news for the 95% of Americans who don’t get enough of this super-nutrient - that’s nearly all of us!
Photo by Sebastian Coman Photography on Unsplash - used with permission. Thanks, Sebastian!
Whatever the reason you make this black garlic recipe (taste, health or otherwise), we hope that you and your loved ones enjoy this yummy meal - as the main course served with rice, or “as-is” as a delightful side dish!
Brussels Sprouts and Mushroom Saute (made with Black Garlic) Recipe
Ingredients:
2 tablespoons olive oil
12-14 (1 pound) Brussels sprouts, thinly sliced or shredded
1 cup (8 ounces) shiitake mushrooms, sliced
1 (3.25 ounce) package of brown beech or maitake mushrooms, coarsely chopped
1 teaspoon fresh rosemary, minced
1 tablespoon fresh lemon juice
2 teaspoons lemon zest (save some for garnish)
1 tablespoon honey
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions
In a 12-14 inch skillet over medium-high heat, heat the oil.
Add the Brussels sprouts, mushrooms, garlic and rosemary. Reduce the heat to medium and sauté until the sprouts and mushrooms are tender, about 5 to 8 minutes.
Stir in the lemon juice, lemon zest, honey, salt and pepper. Toss and cook for another minute.
Sprinkle with lemon zest and serve.
The original recipe and a printable version can be found on Full Circle’s website.
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