Fall Recipe Roundup

Three of Natural Awakenings’ resident nutritionists, Gina Forgione, Audrey Fleck and Ellen Sue Spicer-Jacobson, offer up these healthy, homey recipes to bring to your fall table.

Fall Bison Vegetable Stew

recipe_bisonstew
1 lb bison cubes
5-6 small Yukon Gold potatoes
6 carrots, chopped in coins
1 medium onion, diced
1, 28 oz can stewed tomatoes
¾ cup dried sprouted lentils
1 cup broth
1 Tbsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
Pepper, to taste

Combine ingredients in pressure cooker. Cook for 20 minutes.

If using slow cooker, brown meat first in 1 Tbsp extra virgin olive oil with onions. Add the rest of the ingredients and cook on medium heat for 5-6 hours.

Tips: To cut back on carbs, use less potatoes and skip the lentils. Bison is available at Backyard Bison, in Coopersburg.

Courtesy of Audrey Fleck, Functional Origins. FunctionalOrigins.com.

Curry-Flavored Halloween Soup

recipe_halloweensoup
4 cups water or vegetable stock
2-3 carrots
1 parsnip (substitute another carrot if not available)
1 sweet potato
1-2 tsp curry powder, to taste

Scrub and peel (if organic, you may skip this step for the carrots) carrots, sweet potato and parsnip.

Cut veggies into small chunks, especially the sweet potato, to cut down on cooking time. (Hint: Scrub and peel the sweet potato first and put it into the pot of water on a medium flame while assembling other items.)

Cook veggies until soft (20 minutes).

Cool slightly and add curry powder. Then use an immersion blender to puree the soup to a desired consistency.

Reheat to desired temperature and serve sprinkled with black sesame seeds or cooked wild rice for a Halloween black/orange effect.

Courtesy of Ellen Sue Spicer-Jacobson. Menupause.info.

Easy Paleo Pumpkin Butter

recipe_pumpkinbutter
1 ½ cups canned organic pumpkin puree
¼ cup virgin coconut oil, melted
½ cup pure maple syrup
2 Tbsp fresh lemon juice
3 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 ½ tsp sea salt

Place all of the ingredients in a food processor. Pulse a few times to combine. Spread over toasted sprouted whole grain bread, spread over our healthy pancakes or enjoy as a veggie dip.

Courtesy of Gina Forgione, In Balance Health Coaches. InBalanceHealthCoaches.com.

October 2016

Bucks County Health Coach Gina Forgione Opens Two New Office Locations

GinaForgione_0416In Balance Health Coaches announces its grand opening of two office locations in Langhorne and Doylestown.

In Balance’s founder and director, Gina Forgione, is a certified health and wellness coach, certified nutritionist and graduate of the renowned Institute for Integrative Nutrition (IIN), in New York City, as well as a member of the International Association of Health Coaches. Forgione was in the medical field for 17 years before pursuing her passion for functional, integrative wellness.

Forgione’s philosophy of nutrition focuses on a person’s unique “primary plate”—the relationship between food, stress, career, relationships, exercise and spirituality. “If things aren’t organized on that plate, the diet will never succeed,” she explains, adding, “Bioindividuality is also a factor.” In addition to assisting with weight loss, Forgione helps people with diabetes, kidney and renal conditions, lymphatic issues and candida, among others.

“It’s a nice, gentle way of making lifestyle change,” says Forgione of her three-,six- and nine-month programs. “We gradually introduce clean-eating food choices that will crowd out poorer food choices. We are careful not to spook people with too much change too fast.” She also offers elimination diets for people experiencing high levels of inflammation.

To celebrate the grand opening, clients who sign up before April 30 will receive $100 off of the core program fee.

Locations: Wood Lane Professional Centre, 1262 Wood Ln., Ste. 206, Langhorne, and Park Terrace, 275 Main St., Ste. 10, Doylestown. For more information, call 267-767-3973, email InBalanceHealthCoaches2@gmail.com or visit InBalanceHealthCoaches.com. See ad, page 35.