Acorn squash is a seasonal, flavorful source of potassium, iron, calcium, and vitamin C. The seeds of acorn squash may be roasted and eaten, like pumpkin or sunflower seeds.
Acorn squash stores easy, staying fresh for up to 3 months in cool dry areas away from extreme temperatures and direct light. Their meat can also be processed, pureed and frozen for up to one year. Prep for next year’s holiday bash, this year!
This recipe uses fresh ginger, which packs a hefty throat-punch! If you are too much of a little baby we recommend reducing the ginger by half. But if you are tough enough, go all in and put your face into the heart of Autumn, like a BOSS!
Continue reading “Acorn Squash & Ginger Soup”
The harvest season is upon us as thoughts turn to pumpkins and spice. Spooky faces, bats and cats do their macabre dance in homage to things past. Ah Halloween, this is truly the most wonderful time of year! ecoRDN has been hard at work in our creepy lab concocting another set-it-and-forget-it sweet rice-cooker hit, this time in the form of a ‘spooky’ pumpkin cake. Spice up your Halloween parties with this aromatic, seasonal recipe. It’s great, we’ve been having it for dessert and are so excited to share this original recipe with you!
Continue reading “Spooky Rice-Cooker Pumpkin Cake”
After ecoRDN got hip to the abundance of plant based options in Philadelphia (thanks Spat!), we packed our bags and hopped a bus to check things out firsthand! Below is a list of the exciting plant friendly places we visited in during our stay!
Continue reading “Philadelphia is a Vegan’s Valhalla”
Summer is almost here so filling the kitchen with citrus cake aroma is a must! Try this ecoRDN dessert for a sweet bit of Summer in every bite!
Continue reading “Rice-Cooker #CakeHack Part 2: Blueberry Mandarin Cake!!!”