Winter has finally arrived in the Northeast. It is a raging 10 degrees right now and I have to say that I am quite chilly and missing the mild weather of January. That being said, in order to warm up I needed something hot and comforting!

Risotto is one of those dishes that is creamy, labor intensive and oh so delicious but also usually filled with cream, butter, and cheese. This recipe embraced the goodness of steel cut oats combined with the delightful flavors of butternut squash, sage, miso and goat cheese for that extra tang and creaminess. The combination of flavors is divine as well as the nutrient level.

You might be asking, why steel cut oats? Steel cut oats are dense and chewy and pack a powerful punch of protein, fiber and vitamins and minerals and personally I like the texture. Oats are slightly acidic but because of the processing or lack there of of steel cut oats they generally provide enough benefits to counterbalance especially as this dish is loaded with so many other alkalinizing elements.

This dish is actually going to be brought in to work for a pot luck so hopefully it goes over well and everyone enjoys this healthy, savory alternative to risotto.

Butternut Squash, Caramelized Onion and Kale Steel Cut Oat Miso Risotto

1 large Butternut Squash, peeled and cubbed

3 tbs Olive Oil

2 tbs dried Sage

1 tsp dried Oregano

1 tsp Paprika

1 large Onion, Sliced

3 cloves Garlic, chopped

4 1/2 cups of Water

2 tbs Miso Paste

2 cups Steel Cut Oats

1 cup dry white wine (optional)

2 cups Kale, chopped

2 oz Goat Cheese

1/2 cup Toasted Walnuts

Preheat the oven to 400 degrees. Peel and cube the butternut squash, discarding the seeds. Toss with 1tbs Olive Oil, 1 tbs sage, the oregano, paprika, and a dash of pink Himalayan sea salt. Place on a baking sheet and roast for 30 minutes, turning once until browned and tender.

Meanwhile, bring the water and miso to a simmer in a medium saucepan. Heat the remaining 2tbs olive oil in a large saute pan over medium high heat. Add the onions and lower the heat. Saute for 5 minutes or until the onions become golden in color. Add the garlic and continue to saute for another 2 minutes. Add the steel cut oats and toast in the pan for 3 minutes until golden. Turn the heat back up to medium high.

At this time add the cup of wine or if omitting than a cup of warm miso broth. Stir until the liquid is absorbed. Continue to add 1/2 cup of the broth at a time, stirring until it is absorbed before adding more. This should take about 25 minutes and the oats will become very creamy. Remove from heat and stir in the remainder of the sage and the goat cheese.

Place the kale on top of the risotto and cover. Let steam for 2 minutes until slightly wilted. Top with the butternut squash, additional crumbled cheese and the toasted walnuts. Enjoy and healthy eating!

Even though the weather has been so much more than expected for this time of year the climate is still one of sadness. Unfortunately a lot of young life has been lost in the last few weeks. Often we do not realize that the passing of a life has a rippling effect out into the community, effecting everyone who has in some minor way touched upon those that have left us. It effects the atmosphere, instilling it with a sadness but also with a contemplative moodiness. We begin to reflect on how we are living and the ephemeral quality of the body. There is a quote by Buddha that states that,

"The trouble is, you think you have time."

This sums up our everyday existence, often we take advantage of the sunshine in our lives. When we have troubles we mull and think but when we are happy we disregard the people that have helped us into that state.We hold grudges and make excuses, putting off what we want until tomorrow because we always feel that we will have a tomorrow. However, when someone passes, we briefly remember that death is a certainty and that we all will one day experience it. In fact today may be your last. Although I have no advice on how to live your life better or on how to cheat death, I will remind you that you do not have time, if you haven't spoken to a dear friend... do so. If you have a crush...tell them. If you are fighting with a loved one...make up. Take the risk, don't wait until tomorrow, because it may not arrive.

That being said, often when this atmosphere is surrounding us we rely on friends and family to bring back the sunshine and often we do this with food. Food comforts us and flavors can evoke memories, smiles, and joy. Just because I am alkaline does not mean that I don't enjoy the comfort of a sweet treat, especially one with the bright, refreshing lemony flavor of these balls of sunshine that I have concocted.

These little treats are filled with protein and flavor, but are also substantial in the texture department so that eating one is enough (I have to do this so I don't eat the whole batch in one sitting!) They are filled with almonds, flax, chia, steel cut oats, coconut oil, and lemon with honey for that extra bit of sweet. I hope that you enjoy them and that they bring a little sunshine into your day!

Steel Cut Oat, Almond, and Lemon Balls of Sunshine

1/2 cup Almonds

1/2 cup Steel Cut Oats

2 tbs Flax Seeds

1 tbs Chia Seeds

1 Lemon, zest and juice

1 tbs Honey

1 tbs Coconut Oil

Place the Almonds, Flax, Oats, and Chia in a food processor, blend until flour like. Add the zest and juice of a lemon, the honey, and coconut oil. Process until a ball begins to form. Chill for 30 minutes in order to make rolling easier. Roll the mixture into balls and freeze. Enjoy and healthy eating!