Sorghum Pilaf with Roasted Brussels Sprouts, Beets, and Cranberries

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This dish has all the right textures and flavors—hearty sorghum is paired with creamy Brussels sprouts, sweet beets, and tart cranberries with the underlying fall-inspired herbs and spices and earthy mushrooms. If you want to add some crunch, toss in a generous handful of toasted hazelnuts or pecans before serving.

sorghum, brussels, beets

Sorghum Pilaf with Roasted Brussels Sprouts, Beets, and Cranberries

3 tablespoons (45mL) extra-virgin olive oil, divided
1 cup (240mL) finely chopped celery (with leaves)
1 small onion
1 clove garlic
1/2 teaspoon (3mL) poultry seasoning
1/8 teaspoon (1mL) fine sea or Himalayan salt
2 3/4 cup (660mL) water
3/4 cup (180mL) sorghum grain, rinsed
1/2 ounce (14g) dried mixed mushrooms
1 pound (454g) Brussels sprouts, trimmed and cut in half
3/4 pound (340g) beets, cut into 3/4-inch cubes
1 cup (240mL) fresh cranberries
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

Heat 1 tablespoon (15mL) of the olive oil in a large saucepan over medium-high heat. Add the celery and onion and cooked until softened, about 5 minutes. Stir in the garlic, poultry seasoning, and salt. Cook for 1 minute, until the garlic is fragrant. Add the water, sorghum, and mushrooms. Bring to a boil. Lower to a simmer and cook until the sorghum has absorbed the water and is cooked through, about 55 minutes.

Meanwhile, toss the Brussels sprouts and beets with the remaining oil. Spread in a single layer on a baking sheet. Top with the cranberries. Sprinkle with salt and pepper. Bake until the Brussels sprouts and beets are cooked through and starting to brown and caramelize, about 30 minutes. Let stand until the sorghum is finished cooking.

When the sorghum has finished cooking, add the Brussels sprouts mixture. Adjust seasonings to taste. Serve warm.

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Liquid Apple Pie Smoothie

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Bananas all too often make their way as the base of smoothies. Berries are a close second, along with mango. This version uses local apples as its base, then adds apple pie spices which makes breakfast taste like dessert (and you can’t taste the kale).

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Liquid Apple Pie Smoothie

1 medium sweet apple
1 large handful of chopped kale, just the leaves
6 to 10 fresh honey dates (see Notes)
1 heaping tablespoon (15 ml) roasted cashew butter
1/2 cup (120 ml) homemade unsweetened applesauce (see Notes)
1 teaspoon (5 ml) vanilla extract
3/4 teaspoon (3 ml) ground cinnamon
1/4 teaspoon (1 ml) ground ginger
1/4 teaspoon (1 ml) ground nutmeg
1/2 cup to 1 cup (120 ml to 240 ml) unsweetened plain or vanilla nondairy milk

Blend all ingredients together, adding nondairy milk to achieve desired consistency, until smooth. Serve cold.

Notes: You can add honey dates to the desired sweetness that you’d like. If you’re using sweetened applesauce or nondairy milk, you might want to omit them altogether.

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Chocolate Sweet Potato Pudding

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A super easy snack idea that can use up leftover sweet potatoes, this pudding is creamy, chocolaty, and good for you, too. Even better, it comes together in about 30 seconds, for instant snack satisfaction.

chocolate sweet potato pudding

Chocolate Sweet Potato Pudding

2 3/4 cup (660mL) mashed cooked sweet potatoes (about 3 medium), cold (see Note)
5 tablespoons (75mL) unsweetened cocoa powder
1/4 cup (60mL) pure maple syrup
2 teaspoons (10mL) vanilla extract
1/2 teaspoon (3mL) ground cinnamon
1/4 teaspoon (2mL) salt
3 to 4 tablespoons (45 to 60mL) unsweetened nondairy milk

Put the mashed sweet potatoes, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt in a food processor. Process until smooth, adding the nondairy milk until a desired consistency is achieved. Though it can be served right away, it tastes even better refrigerated overnight.

Note: Baking the sweet potatoes in the oven rather than cooking them in the microwave adds extra sweetness and flavor. To bake, scrub the potatoes then wrap in aluminum foil. Poke with a sharp knife about 5 times. Bake at 425F for about 45 minutes, until tender. Refrigerate until cold, then remove the skin.