Healthy Fall Recipes

Linda Page has been saying it for years: "Good food is good medicine."


New England Cranberry-Honey Compote

from Diets for Healthy Healing

  • 4 cups apple juice

  • 1/2 cup honey

  • 1 pound dried mixed fruit

  • 1 cup cranberry-apple juice

  • 1/2 cup raisins

  • 2 cinnamon sticks

  • 6 thin lemon slices

  • 6 thin orange slices

  • 1/2 cup cranberries (fresh or frozen)

  • walnuts, chopped and toasted

In a saucepan over medium-low heat, combine: apple juice, honey, dried fruit, cranberry-apple juice, raisins, cinnamon sticks, lemon slices and orange slices. Simmer until tender, about 25 minutes. Add cranberries, simmer for another 5 minutes and remove from heat. Cover, chill; top with toasted chopped walnuts. Makes about 6 cups.



Autumn Sweet Potato Spread for Pita Chips

from Diets for Healthy Healing

  • 2 sweet potatoes

  • 2 tsp. grapeseed oil

  • 1 yellow onion, minced

  • 1 tbsp. maple syrup

  • 2 tbsp. sesame tahini

  • 1/2 tsp. lemon-pepper seasoning

  • baked pita chips

Bake sweet potatoes at 350 degrees until soft, 40-60 minutes. Let cool. Peel potatoes and drop into a blender. Heat grapeseed oil in a saucepan, add the onion and sautee until dark gold, about 20 minutes. Add onions to the blender. Add maple syrup, tahini and lemon-pepper. Blend until smooth. Serve warm or chilled with a big bowl of baked pita chips. Makes about 12 servings.



Double Ginger Molasses Cookies

from Diets for Healthy Healing

  • 1/2 cup granulated maple sugar

  • 4 tbsp. butter

  • 4 tbsp. grapeseed oil

  • 1/2 cup molasses

  • 2 tbsp. lemon juice

  • 2 tbsp. honey crystallized ginger

  • 2 cups whole wheat pastry flour

  • 1 tsp. ground ginger

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1 tsp. allspice

  • 1 tsp. cinnamon

  • 1 tsp. ground cloves

  • 1/2 tsp. sea salt.

  • raisins

  • chopped nuts

  • nutmeg

Preheat oven to 350 degrees. Combine the following ingredients in a saucepan until melted: the maple sugar, butter, grapeseed oil, molasses, lemon juice and crystallized ginger. In a separate bowl, stir together the flour, ground ginger, baking powder, baking soda, allspice, cinnamon, cloves and sea salt. Combine mixtures together and roll out into a dough; decorate with raisins, chopped nuts and sprinkles of nutmeg. Cover with plastic wrap and chill. Then cut with a cookie cutter, saving and reworking in scraps. Use a grapeseed oil-sprayed baking sheet. Bake for 15 minutes and cool on racks. Makes 24 cookies.