Fall Recipes

[Gale Jack]

Squash Pudding

2 cups hard winter squash such as butternut
1/2 cup apple juice
1/2 cup spring water
Slight pinch sea salt
1-2 tablespoons barley malt or brown rice malt syrup
2 tablespoons kuzu (unrefined is now available)

Cube squash (with peel if organic) and place in a saucepan. Combine liquid and add to the squash. Bring to a boil, add the sea salt, reduce flame and cook until the squash is tender.

Remove from flame and puree in a food mill. Return mixture to the pan and stir in the sweetener. Dissolve the kuzu in a small volume of water (about 3 tablespoons) and stir into the squash mixture. Continue stirring until the mixture thickens. Pour into individual serving bowls and garnish with sprigs of parsley.

Variations: You may add 1/4 teaspoon of ground ginger, nutmeg, pumpkin pie spice or cinnamon for a more pumpkin pie-like taste. Tahini may be added as well. If you're on a healing diet, omit spices and apple juice and use only the sweeteners mentioned.

MISO-LEEK CONDIMENT

1 cup diced leeks
2 teaspoons barley miso
2 tablespoons spring water

Cut the leek lengthwise so you may wash it well and remove any dirt. Then cut each half lengthwise again before cutting across to dice. Saute leeks in 1 teaspoon sesame oil over medium-high flame for 3-4 minutes. Puree miso in 1 tablespoon water then gradually add the remaining tablespoon. Pour over the leeks, cover and simmer until the leeks or tender and the water has been absorbed (about 8 minutes.)

Serve in small amounts over whole grains or beans.