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| Dearest Visionary... 💫
Welcome back to our weekly edition of Friday Field Notes.
This week inside our Doctor of Nutritional Medicine program, we’re bringing a little Halloween magic into the kitchen with three festive recipes inspired by the flavors and traditions of fall. 🎃
From a comforting bowl of soup served in a pumpkin to a homemade take on a classic candy bar, these recipes put a seasonal spin on the foods we love.
Whether you’re planning a Halloween gathering or making something special with the family, we hope these recipes inspire you to enjoy the season from the kitchen to the table. 🍁
At Rockwell, we believe good nutrition begins with real, whole-food ingredients and a diverse approach to eating. Variety helps us draw from a broader range of nutrients, including the essential minerals that play important roles throughout the body.
This Halloween, we’re celebrating the idea that nourishing food can be both enjoyable and full of goodness. 🌿
Ready to get cooking? 👇 |
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| 🎃 Soup in a Pumpkin
A creamy sausage and potato soup served inside its own roasted pumpkin. It’s dinner and centerpiece in one.
The writer of this series tried it this week, and it truly delivered: restaurant-quality, start to finish.
- What’s in It — Pumpkin, sausage, onion, garlic, red potatoes, broth, cream cheese, milk, and leafy greens.
- Our Version — Local sausage, sheep’s milk cream cheese, baby kale from the farm, and a cheese pumpkin picked fresh from the patch.
- Serving Tip — Scrape the tender roasted pumpkin off the sides as you ladle.
- Pumpkin Tip — Go medium, not large. Ours deflated quite a bit after cooling. However, the extra pumpkin came in handy for several other delicious recipes we made throughout the week!
👉 Recipe: Hannah’s Dinner in a Pumpkin |
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| 🍎 Fermented Apple Soda
Fruity, slightly tart, warmly spiced, and naturally fizzy. Also, hello microbes!
This recipe comes from a friend of the Rockwell family — a true master class in the art of holistic nutrition.
- 6–8 medium apples, chopped with skins on
- 1 cup cranberries
- 3 cinnamon sticks
- 1 cup cane sugar
- 1–2 tablespoons freshly grated ginger (optional)
- Filtered water, enough to make 1 gallon
The basics:
- Prepare the Fruit — Wash apples and cranberries. Chop apples with skins on and lightly crush some cranberries. Add to a large glass jar.
- Add Ingredients — Add cinnamon, sugar, optional ginger, and filtered water to make 1 gallon, leaving 2 inches of headspace. Stir until sugar dissolves. Add optional fermentation starter.
- Ferment — Fit with an airlock and ferment at 65–72°F, away from sunlight. Check daily for bubbles and aroma; gently shake twice daily. Taste after 2–3 days and stop by day 7.
- Strain — Strain into a clean container, removing fruit and spices.
- Chill and Serve — Refrigerate promptly and serve cold.
👉 From Her Kitchen to Yours |
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| 🍫 Paleo Twix Bars
All the layers you love, made with simple whole-food ingredients. Gluten-free, grain-free, and sweetened with dates and honey.
- The Shortbread — Coconut flour, arrowroot, grass-fed butter, honey, and vanilla.
- The Caramel — Blended dates, coconut milk, vanilla, and butter.
- The Chocolate — Dates, coconut milk, and cocoa, simmered until thick and smooth.
- Yield & Time — Makes 12 bars in about 1 hour and 15 mins.
👉 Recipe: Paleo Twix Bars
❤️ Three recipes, seasonal inspiration, and a fresh appreciation for what real ingredients can do. Here's to exploring variety, embracing whole foods, and finding more ways to make nourishing choices delicious.
That’s the heart of what our students learn in the Doctor of Nutritional Medicine program — to understand the power of food and its role in supporting overall health and well-being. 🌿 |
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