Happy Spoooooky Halloween!
Happy Halloween! This week I watched the Muppets Haunted Mansion and it was really funny. I have also been listening to halloween music in the car.
I am dressing up as a fruit or vegetable. Can you guess which one? I will share a picture next week.
Thank you to https://www.yasukochifamilyfarms.com/ for the produce donation!
Thank you to http://www.morethanapples.com/ for the produce donation of kiwis!
Thank you to https://www.woundedwarriorhomes.org/ for the produce donation!
The more you know fun finds this week:
What are the benefits of eating persimmon fruit?
Fresh fruits can be cut into quarters or eaten like an apple. Dried persimmons can be used in cookies, cakes, puddings, salads and a topping for cereals. Including more fruits and vegetables in your daily diet will help maintain heart health, vision health and healthy immune systems
Persimmons smoothie recipe lifestyleofafoodie.com
1 cup almond milk
2 medium sized fuyu persimmons ripe
1/2 banana frozen
1/2 tsp pumpkin pie spice
Carefully wash the persimmons and slice off the stem. Cut the persimmons into smaller pieces and add them to your blender. Add in the almond milk, half of the frozen banana, and the pumpkin pie spice and blend until smooth. The time will depend on what type of blender your have.
An optional thing to do would be to garnish the inside of your glass with a very thin persimmon slice.
Vegan overnight oats with persimmon fruit
1 cup rolled oats
½ teaspoon cinnamon
½ teaspoon ginger powder
pinch of salt
1 cup water
1 cup milk
2 persimmon fruit (your favorite)
In a saucepan toast the rolled oats at medium-high heat for 4 mins
Add the spices and salt and toast for 3 more mins, remember to stir them now and then to avoid them burning
Put off the heat, wait for the pan to cool then pour in the water
Mix well then cover and leave on your kitchen counter for the night
In the morning warm the overnight oats, add the milk and serve
Slice the persimmon fruits, garnish the overnight oats and enjoy
Please note this recipe, comment if you love it and do share with your friends and family.
Mashed Red Potatoes pinchandswirl.com
2 pounds red potatoes cut into 1-inch cubes (7 or 8 small red potatoes)
4 tablespoons butter ¼ cup
1 tablespoon minced garlic about 3 large cloves
½ teaspoon fine sea salt
⅓ cup extra virgin olive oil
minced chives for garnish, optional
Place raw red potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes.
When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute. Add salt and olive oil; stir until just heated through. Remove from heat.
Transfer tender potatoes to a large bowl. Pour olive oil mixture over and mash with a potato masher to desired consistency. Garnish with chives if desired and serve.
If you don't have a steamer, feel free to boil potatoes instead. To a large pot, add cubed potatoes and enough cold water to cover by 1-inch. Bring to boil over high heat. Reduce heat and let summer until potatoes are tender. Drain and proceed with recipe.
If you're not a fan of olive oil in these mashed red potatoes, no problem! Just increase the butter to 10 tablespoons and skip the olive oil. Likewise, if you want to use just olive oil for a vegan / dairy-free version, use 10 tablespoons of olive oil (½ cup + 2 tablespoons) and skip the butter.
To make Garlic Mashed Red Potatoes, mash in the roasted garlic cloves from one or two heads of roasted garlic along with the olive oil mixture before serving. To roast heads of garlic: remove the outer papery skin and cut off the top ½ inch of the head to expose garlic cloves. Drizzle with olive and wrap in aluminum foil. Transfer to a baking dish or baking sheet to catch any drips and roast at 400˚F for 35-40 minutes until tender and lightly brown. Let cool slightly before squeezing cloves out with your fingers or lifting out with a cocktail fork.