Autumn in Vermont

Apples and Pumpkins: Part 1
A couple of weeks ago, Greg and I took a road trip to the idyllic town of Woodstock, Vermont. If you have the opportunity, I highly recommend a visit to this quaint village- rich in history and natural beauty. The mountains, rivers, farms and markets all made for the perfect weekend getaway in the country...especially our visit to Billings Dairy farm to say hello to the cows. One of the calfs was only 2 days old!! Thank goodness our apartment building in NYC doesn't allow pets or I would have ended up hiring a trailer to take her home with us:) Of course, you don't see cows in New York City for a reason...they grow up fast!

On the way home we stopped at the Woodstock Farmers Market to grab a sandwich and gather all the apples we could carry and a couple of pumpkins. The main reason I love fall is because I have a mini obsession with them. I make homemade applesauce, baked apples, apple chutney and roast chicken with apples and onions. I look forward to baking pumpkin muffins, pumpkin pie and roasting winter squash throughout the holidays and all season long. I wanted to share a series of some of my favorite recipes- both sweet and savory- in two parts. This post, Part 1, will be sweet. Life is short, right? Let's do the sweet first:)

Spiced Apple Porridge

Serves 2 Time 15 min

This is one of my favorite ways to start the day in the fall and winter. I like to make enough for a few days and then mix up the toppings. The variations are endless, but this version with apples, dried fruit and walnuts will fortify you to face the cold and keep you full until lunch. (Unlike most hot cereals full of sugar this won't have you crashing mid-morning) This is so easy to make because you don't have to peel the apple! Most of the nutrients are in the peel anyway so it's a win-win. Substituting leftover brown rice for the oats also makes a delicious hot cereal and is perfect for those who have a gluten intolerance. I use creamy almond milk and a sprinkle of ground flax seeds, but you can use organic milk, apple cider or water to make the oatmeal as well.

Ingredients:

1 large apple, cut into bite size pieces

5-6 dried prunes (or 1/4 cup dried fruit of your choice)

1/2 cup organic rolled oats

1 cup unsweetened vanilla almond milk

1 tablespoon ground flax seeds

1/4 cup chopped walnuts or sliced almonds

drizzle of Vermont maple syrup (optional, depending on the sweetness of the apple)

1. Put the cut up apple, dried fruit and 2 tablespoons of water in a small pot over medium-high heat. When it starts to simmer, put a lid on the pot and cook the apples until tender, about 5 minutes.
2. Add the almond milk and bring everything to almost a boil. Add the rolled oats or cooked brown rice and bring back to simmer, covered, for 10 minutes or until most of the milk is absorbed.
3. Sprinkle with walnuts, ground flaxseeds and a drizzle of maple syrup, if desired. Serve hot.

Pumpkin Muffins

Makes 12-18 medium size muffins Time: 45 min, including baking time

These seasonal treats are the perfect hostess gift when staying with friends or family over the holidays. Unlike the traditional baked goods that pack on the pounds this time of year, my pumpkin muffins are heart healthy and light while tasting moist and indulgent. If you want to really go "down home on the farm", roast a 2-3 pound pumpkin, scoop out the seeds and use the creamy sweet flesh to make these muffins (or your Thanksgiving pie for that matter!). But being a bit more realistic about the amount of time you have during this hectic holiday season, I thought I'd spare us all and use canned. Just be sure to buy the organic canned pumpkin- not the mix with sugar already added. Top them off with crunchy pumpkin seeds (very good for you- especially men) and enjoy with a hot cup of coffee or tea.

Ingredients:

1 15 ounce can organic pumpkin

1 cup raw cane sugar or 1/2 cup maple syrup and 1/4 cup agave mixed

1/2 cup expeller pressed canola or grapeseed oil
3 large organic eggs, lightly beaten

2 1/2 cups spelt flour

1 teaspoon sea salt

2 teaspoons baking soda

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 teaspoon freshly grated or ground nutmeg

1/4 teaspoon ginger powder

1/4 teaspoon ground cloves

1/2 cup pumpkin seeds

2 dozen paper muffin tin liners

1. Preheat oven to 350* F.

2. In a large mixing bowl, cream together sugar (or maple syrup and agave), oil, eggs and vanilla extract. Stir in the pumpkin until well combined.

3. In a separate bowl, mix the flour, salt, baking soda and spices.

4. Add the dry mixture to the wet and stir until just combined. Don't overdue it or your muffins will be pasty- bleh!

5. Divide evenly into the lined muffin tins and top with a sprinkle of pumpkin seeds.

6. Bake on the center oven rack for 20-25 minutes or until an inserted toothpick comes out clean. Cool for at least 20 minutes before serving.