Robin Jeep is a celebrity chef, forager, and author of The Super Antioxidant Diet and Nutrition Guide. She trained and collaborated with internationally acclaimed physician, Joel Fuhrman, MD., and has prepared healthy, gourmet cuisine for well-known celebrities such as Paul McCartney and Dallas Cowboy running back legend.
As a digestion specialist, she knows transitioning from the Modern American Diet (MAD) to a healthy high-fiber plant-based diet can be difficult. New scientific research reveals how critical our digestion is for physical and mental health. The MAD diet is damaging our digestive tracts, making it difficult to eat right. Eating a high-fiber plant-based diet can even restore our health. But the transition requires some nutritional and culinary knowhow. Her guidance will enable you to restore your gut and overall health.
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1 medium butternut squash about 2 1/2 pounds
1 1/2 cup quinoa
2 cups no or low sodium vegetable broth
2 cups chopped onions
2 cups chopped celery
2 cups chopped carrot
2 cloves garlic minced
2 cups (packed) kale stems removed and chopped
¾ cup apple juice sweetened dried cranberries
1 medium apple, cut in 1 inch chunks
2 organic oranges, ½ inch slices
Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Sprinkle lightly with pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, heat over medium. Add onion, celery, carrots, and garlic and a little water of veggie broth. Cover and reduce heat to low and cook until almost tender, adding water or broth as needed to keep from burning. Add the cranberries and kale and cook until wilted, about 4 minutes. Add sage then reduce the heat to medium low. Cook 30 additional seconds, until is fragrant. Stir into cooked quinoa, cranberries, and apple.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Chop squash and add to quinoa mixture. Stuff the kale quinoa filling, very amply, into one squash halve, then put the two halves together and tie in four places with trussing string.
Place remainder of filling in the squash baking dish. Place squash on filling. Lay orange slice on top of squash and on exposed filling around squash. Place squash dish to the oven. Bake at 375 degrees until hot, about 25 additional minutes. A large squash may take 45 to 60 minutes.
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Fruit and Herb Roasted Stuffed Butternut Squash Recipe
Servings: 6 to 8