Monthly Archives: December 2014

Crustless Carrot Quiche

Crustless Carrot Quiche | Paleo + LifeThe other night, there were just three of us for dinner, which almost never happens. But most of the family were either out or asleep, so it was just one girl, the baby and me. With so much smaller a crowd, I fell back on one of my pre-paleo staples: crustless quiche.

Inspired by one I learned years ago when I worked for a major grocery store chain, crustless quiche has been a regular supper at our house. I have made this so many times, so many ways, I don’t even recall the ingredients in the original.  Aside from the first time, I’ve never made it exactly the same way twice. It’s a very kid-friendly recipe, too; ours love this more sophisticated take on breakfast for dinner.

This is a favorite supper for summertime with a big salad on the side, but at this time of year, I prefer more substantial meals, so I like it with a juicy piece of salmon or a hearty bowl of soup on the side.
If feeding more people, you can easily double the recipe — just make sure your oven-safe skillet can hold that quantity. Your cooking time will be a bit longer, but keep a close eye on it. The high temperature means it cooks pretty swiftly. This is also lovely as a last-minute appetizer; just slice thinner pieces.

Crustless Carrot Quiche | Paleo + Life

One ingredient of note is the cream cheese. While I tend to be more strictly paleo, as a family, we do have some Primal meals (basically, Primal = paleo plus dairy). If you want to stay more strictly paleo, I would substitute a good nut cheese like this one from Primal Kitchen. I have not yet used this genius cultured coconut cream cheese by Beth from Tasty Yummies, but I think it might work since eggs are the star ingredient here. A drizzle of hot sauce adds just the right finishing touch.

Quick Carrot Quiche


  • 8 eggs
  • 8 ounces cream cheese, softened (sub nut cheese for vegan)
  • 2 carrots, grated
  • 1 tablespoon dried parsley
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil


  1. Preheat oven to 450 degrees.
  2. In a medium bowl, combine eggs and cream cheese; beat well. Stir in grated carrots, parsley, salt and pepper.
  3. Add olive oil to medium oven-safe pan, swirling to coat. Pour egg mixture into the pan of oil and place in oven. Bake for until top of quiche appears firm, approximately 12-15 minutes. Remove from oven and cool for 5 minutes. Serve immediately.

Roasted Bananas with Lime

Roast Bananas with Lime | Paleo + Life

You’ve probably figured out by now that I love dessert. Between the fudge and the figs, the panna cotta and the pudding, the sweet tooth is somewhat obvious. I try to keep it down to a dull roar, but sometimes my desire for a treat gets the best of me and I want something NOW.

This dessert, which we had after Christmas dinner, came about because of that longing. I had made cookies (Creamy Chocolate Chip Coconut Macaroons; so fantastic) with the kids the day before, but those disappeared almost as fast as we made them. I really wanted something as a nice ending to the meal that wouldn’t be overwhelmingly sugary.

Glancing around the kitchen, I spied the bananas. Seeing them made me think of a recipe for roasted fruit I’d found when the toddler was just beginning to eat solid foods. While baby food wasn’t exactly what I was aiming for, warm roasted fruit sounded just about perfect.

Roasted Bananas with Lime | Paleo + Life

The bananas are broiled, which brings out their natural sweetness, then coated with a drizzle of honey-lime sauce — it takes much longer to describe this than to make it. This takes hardly any time at all to roast; you could even do it  while dinner is on the table. Serve warm with a sprinkle of coconut flakes and a hit of lime zest. If you’re feeling indulgent, add a dollop of whipped coconut cream. Totally paleo, and totally delicious.

Roasted Bananas with Lime


  • 1 tablespoon coconut oil
  • 4 bananas, peeled and sliced lengthwise
  • 1 tablespoon honey
  • 1/2 of a lime, preferably organic
  • coconut flakes


  1. Set oven to broil. Coat a baking sheet with the coconut oil. Place the bananas on the sheet and set aside.
  2. Make the syrup: warm the honey (the microwave is perfect for this; approximately 10-20 seconds) and combine with the lime juice. Stir until thoroughly combined.
  3. Coat each slice of banana with the syrup, then place in the oven. Broil until fruits are softened and slightly brown (approximately 10 minutes). Remove from the oven; add a second coat of sauce to each piece.
  4. To serve,make a bed of coconut flakes in a dessert dish. Add two slices of banana to each dish. With a zester, scrape a bit of fresh lime zest over each serving. Serve immediately.

Intro to Paleo

Nerd Christmas | Paleo + Life

My sweetie got me the best gift: a TARDIS tea infuser. So. Awesome.

Did you have a good Christmas (assuming you celebrate it)? Ours was surprisingly sweet.
My wonderful mother-in-law had created a most epic advent for the kids, based around the Nutcracker. Each day, we read a short excerpt from the story, and then opened a gift which related to that excerpt — culminating in the gift of a DVD of the ballet as performed at Covent Garden in London. On Christmas Day, we opened presents, had a lovely dinner, and watched the video. As a final nod to the theme, we even had Nutcracker-themed Christmas crackers!
I am extraordinarily lucky to have J. as my mother-in-law; her thoughtfulness inspires me. I look forward to (someday, a long, long time from now) being as good a grandmother as she.

Speaking of looking forward: As I mentioned the other day, I am hoping that the new year brings more folks into the paleo fold. While I assume most people visiting this blog are already interested, I wanted to share with you a quick post I wrote for a friend that encapsulates what I think are the most important points to remember about this way of eating and living. Please feel free to share it with your non-paleo friends.

Intro to Paleo

Paleo isn’t a diet in the usual sense. This is not meant to be a quick fix when your pants feel too tight or you binged on one too many burritos. Instead, paleo living is meant to be something you do for the rest of your life.

So what exactly is it? I’ve written a somewhat longer intro here, but my 30 second “elevator pitch” is that paleo living means three things:

  1. don’t eat food that causes inflammation;
  2. do eat the most nutritious food you can find;
  3. take care of yourself: body, mind and spirit.

Let’s talk about these in a little more detail:

  1. Don’t eat food that causes inflammation: Paleo folks avoid wheat, sugar, dairy, corn, beans (legumes), most seed and vegetable oils, and grains. There’s a lot of scientific explanations for why this is a good idea, but the short version is that these foods irritate your gut and cause inflammation in your body. While inflammation is great, for example, when you get a cut and your body protects you by causing swelling around it, long-term inflammation is a disaster for your body. It’s especially so when you are struggling with arthritis, inflammatory bowel disease, heart disease or many other conditions.
    So, when you start paleo, avoid all of that stuff for at least 30 days.
    (After the elimination period, try adding back dairy, legumes or white rice; see how you tolerate them. If you feel good after you try them, add them back into your diet occasionally for variety. The other stuff is out for good.)
  2. Eat the most nutritious food: Instead, focus on foods that have the most vitamins and nutrition. Green veggies, fish, meat, and good fats will be the bulk of your meals.
    Increasing nutrients may mean simple changes, like substituting Boston lettuce for iceberg, or cooking with coconut oil instead of vegetable oil, or making squash puree instead of white potatoes.
    It can also mean learning to love less popular cuts of meat, like tongue, heart and liver, as well as considering how your meat animals were raised (they should eat the food they eat naturally, not grains that make them fatten up more quickly).
    However you do it, the point is to squeeze in as many vitamins and minerals as possible in your meals.
    This does not mean your food will be boring! Going paleo is not about counting calories.
    Eat real, healthy foods made with real, healthy fats. You can still have burgers — just wrap them in lettuce instead of bread. You can have normal side dishes like peppers and onions or broccoli: just switch out the starch in your meals (corn, rice, beans, fries) for more vegetables. Ironically,  many people think paleo is a meat-heavy diet: I’ve never eaten more veggies in my life.
  3. Take care of yourself: it’s also important to make time to care for your body. Get enough sleep — this is one of the biggest sources of inflammation and stress (and makes it super hard to lose weight). Find some sort of exercise you enjoy and do it. Learn to meditate, pray or do something else that helps you calm your mind and de-stress.

Now I know, many folks will think “I could never give up bread” or “you’ll pry my milk out of my cold, dead hands”, and to them I say: just try it for 30 days. You can do anything for 30 days, right? I’m sure you’ve done something harder in your life. If you went to school, or learned to drive — heck, if you learned to read — you can definitely do this.

If you feel better after those 30 days, then you know something you were eating was hurting you, and you can figure out what. If you don’t feel any different? No harm, no foul. You’ve just spent 30 days eating the most nutritious food you can. There is no downside to that. But chances are, you’ll feel so good, you’ll want to keep it up.

Below is a link to the Family Resolution Revolution ebook bundle, which is on sale starting today. There are so many good books and product discounts in this sale. Whether you are new to paleo or an experienced paleo-ista, I highly recommend you check it out. A collection like this is a great way to get someone started on the paleo path quickly and inexpensively. I’ll be buying it myself as a gift for someone I love.


Happy Christmas

To those about to celebrate, I wish you an happy Christmas.
May you enjoy abundance in the company of those you love.
To those not celebrating, I hope you have a beautiful day filled with the same.

Looking Ahead to 2015
For better or worse, I am extremely future oriented. This makes me a pretty good planner, despite my tendency toward procrastination. (Is that an odd combination or what?)

Because of this tendency, I have been thinking about New Year’s Resolutions for the last few weeks. It seems everyone is ready for a fresh start at this time of year, trying out new things and seeing how they fit into their lives. Personally, I dearly hope that more people will give paleo a try. Even though you can start paleo anytime, there is just something about the collective energy of millions of people around the world making a change at this time that is really compelling.

I had thought about creating a program or meal plans myself, but I don’t have the time to develop anything and do it justice right now. So when I was invited to be an affiliate for the Paleo Parents Family Resolution Revolution, I was completely excited.


I don’t participate in a lot of online programs, but this one caught my interest because it’s a screaming good deal. There are some seriously good eBooks in this bundle — Well-Fed 2 and Easy Paleo Gelatin Treats are ones I use and love — and some excellent discounts from vendors like Honeyville, whose almond flour is divine, and Pure Indian Foods, who make fabulous ghee. I’ll be able to share more details when the sale goes live, but I encourage you to click the link above and check it out.

Buckwheat Coconut Pancakes

Buckwheat Coconut Pancakes | Paleo + Life

The end of the year is nearly upon us. I really want to stop and reflect on the changes in my life this year — but today is not that day. Instead, this week begins the blizzard of work that is preparing for the bar exam.

Bar prep is obviously all-consuming, but this blog is my happy space, and I want to keep it that way. Therefore there will be minimal mentions of it here. Just know that every moment not spent here or with the family is devoted to that monster. While I will definitely keep posting, I suspect I will tend toward the quick and dirty rather than the elaborate.

Which leads me to today’s recipe. These pancakes are adapted from a recipe Chris Kresser shared on his blog (which he in turn adapted from one by Stephen Guyanet). Of all the paleo pancake recipes I have tried to date, I think this one is my favorite. Even though it takes three days to make, it is totally worth it for the sourdough flavor. (Besides which, there’s hardly any work for the first two days).

The sour tang of the batter balances out sweeter toppings beautifully. I plan to serve these for Christmas morning, with a side of Figgy Pudding, and homemade sausages. I am looking forward to this breakfast even more than the holiday itself.

Buckwheat Coconut Pancakes (adaptation)


  • 1 cup raw buckwheat groats
  • 2 cups water, plus more
  • 3 eggs
  • 1/2 cup milk of choice
  • 1/2 teaspoon vanilla
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • pinch of salt


  1. Day 1: Place buckwheat groats in a small bowl; pour water over them to cover. Cover the bowl with a lid and let ferment overnight.
  2. Day2: Strain and rinse the buckwheat. (It will be sticky like oatmeal; this is expected.) In a high-speed blender, combine 1/2 cup of water with the rinsed buckwheat. Blend for about 15 seconds or until smooth. Rinse the bowl you used for the first fermentation, and return the mixture to the bowl. Allow to ferment overnight a second time.
  3. Day 3: Coat griddle or skillet with coconut oil; allow it to warm up over medium-high heat while you finish mixing the batter.
  4. In a medium bowl, beat the eggs. Combine eggs with buckwheat mixture, milk, and vanilla; stir thoroughly. Add the coconut flour, baking soda, nutmeg, and salt, stirring again until batter is well-mixed.
  5. Using a small ladle or 1/4 cup measure, pour batter onto hot griddle. Fry each cake until bubbles form and burst around edges, approximately 2-3 minutes. Flip and cook for another 1-2 minutes on the second side.



Ten Great Food Gifts

Toddler-Proof Holiday Tree | Paleo + Life

This is our 2014 Christmas tree, because the toddler is, well, a toddler.


At this point in my life, I am solidly in the camp of preferring experiences to “stuff.” Not that I don’t enjoy gifts when I receive them — Vera the Vitamix was my birthday pressie, after all — but what I want most is more time with and for the people I care about. A good dinner with my husband, or brunch with a friend, is far more tempting than any gift I could receive.

That said, my absolute favorite gifts to give and receive are food-related. I love it when someone takes the time to offer something tasty from their kitchen — it’s usually the sort of thing you wouldn’t think to make for yourself, and always delicious. Giving food gifts also makes me incredibly happy. I grow a good number of herbs in our garden, and because so much of our family is far away, I love being able to share a little bit of Oregon with them.

Here are my favorite Paleo + Life recipes for gift giving:

  1. Herb Infused Oils — I like to put these in beautiful bottles like these from Cost Plus World Market. Make multiple flavors, or do one jar of flavored oil and another of flavored vinegar.
  2. Blueberry Shiso Jam — because I don’t can, I like to make freezer jam instead. So in my kitchen, this is reserved for local gifts, which I package in plastic jam containers or mason jars.
    If you use Bonne Maman preserves, their jars are especially attractive and great to recycle as well.
    In any case, if you haven’t canned the jam, sure you let the recipient know that it should be used or frozen fairly quickly.
  3. Apple Sassy Applesauce — this can be packaged the same way as the jam above.
  4. Candied Pecans (part of my Figgy Pudding recipe) — this is a hard gift to part with, largely because I have to stop myself from eating them all(!). Again, Cost Plus has perfect containers.
  5. Peppery Spice Mix from my Spiced Summer Burger recipe — I just make up a big batch of the spice mix and put it in a jar; it works with a variety of meats, or with portobello mushrooms if you want to make it vegan. I like these fancy shaped jars.
  6. Cinnamon Spice Nut Butter — a trio of this, the blueberry jam, and the applesauce would make an absolutely killer present.
  7. Paleo No-Grain Granola — so easy to make (and eat,) big batches are a requirement. If you can stop yourself from eating it all, put together a few jars. Perhaps a trio with the original recipe and the suggested variations?
  8. Mango Citrus Salsa — Good citrus is available right now, and frozen mango can be found in most stores. This salsa goes really well with seafood or meat, and is full of healthy ingredients. With the New Year — and New Year’s resolutions — just around the corner, start them off right.
  9. Perfectly Paleo Peppers and Onions — Make this recipe as given, then put in a jar with a couple of extra garlic cloves, a  sprig or two of rosemary, and enough olive oil to cover it.
    It lasts a surprisingly long time in the fridge and is a great base for a meal.
  10. Apricot Cardamom Sauce (from my Apricot Crepe Cakes recipe) — This is a flowery, sour sauce that I love as is, but it might be too mouth-puckering for more sensitive palettes. To tamp down the  tartness, increase the honey to 1/4 cup.

If you’ve got a favorite food gift, please share it in the comments!

Paleo Coco Ginger Fudge

Coco Ginger Fudge | Paleo + Life

Happy holidays! Since this is our first paleo Christmas, I wanted to make a fun holiday treat.
In typical Cher fashion, this recipe took a detour, but I am quite happy that it turned out as it did.

What I meant to make was a date-based truffle — I’m sure you’ve seen them all over the interwebs. Since these are such a great paleo basic, I wanted to have one here for you.
However, I started working on this recipe while also making breakfast and packing lunch for the kids and husband. So while I only meant to soak the dates for about 10 minutes, they ended up soaking for about an hour.

fudge v bl

This made the dates extremely soft — and as bonus, the soaking water was a lovely sweetener for several cups of tea —  but also meant that they wouldn’t hold shape if I blended them for any length of time.

Of course, last month, while making nut butter,I managed to burn out the motor on my food processor. This meant I had to use Vera the Vitamix for the processing. Did I mention I was multi-tasking during this process? (Yes, I know better.)
Unsurprisingly, I ended up with a nut-butter like instead of the sticky mass I had aimed for –whoops.

fudge detail bl

Needing to improvise, I decided to make a paleo-style fudge. So I added melted coconut oil to the mix, gave it a good stir, and stuck it in the fridge. The result was a combination of creamy, chocolate, chewy coconut and slightly spicy ginger that just melts in the mouth. A happy accident if ever there were one.

This would be a great dessert after a Christmas dinner or for a holiday party. Make a big batch in a shallow tupperware-type container with a lid, and take it to a potluck. I bet it will be the first thing that disappears from the table.

Auto Draft


  • 1 cup pitted dates
  • Hot water
  • 2 tablespoons cocoa powder
  • 1/2 cup cashew meal
  • 1 piece of ginger, 1/2" - 1" long, peeled
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup melted coconut oil


  1. Place dates in a small bowl. Pour enough hot water over them to cover the dates completely. Soak for 30 to 60 minutes.
  2. When dates are thoroughly softened, drain water, reserving for another use. In a high speed blender, combine dates, cocoa powder, and cashew meal. Using a zester, grate ginger into the mixture. Blend for 30- 60 seconds, or until the date mixture has become a smooth paste.
  3. In a medium bowl, combine date mixture, shredded coconut, and coconut oil. Stir vigorously until well combined.
  4. Pour the mixture in a small, shallow container and refrigerate for at least 30 minutes, or until firm. Cut into small pieces and serve.

(Semi-)Paleo Husbands

The Photographer @ Work | Paleo + LifeSomehow, in my discussions of going paleo with the family, I have not yet tackled the most challenging convert: Mr. Paleo + Life. (No, I don’t actually call him that. I generally call him B., because I am lazy and remembering the names of all the people in our house is sometimes beyond me.)

Convincing B. to go paleo was surprisingly easy: I basically begged him to do the Whole30 with me, because I needed a buddy to help me through the process. As is his wont, unless he thinks I have suggested something completely insane, he agreed. Because he is diabetic, he figured paleo wasn’t too far off from how he should be eating anyway, and would give him a chance to clean up his diet. So we started down that bumpy road and 30 days later, managed to complete it. We high-fived ourselves and eagerly looked forward to re-introducing some old favorites.

As we worked our way through the re-introduction period, we made some interesting discoveries. The most striking of these was the first time B. tried something with gluten: he got incredibly sick and had to come home to recover.  In my opinion, this was proof that he was gluten-sensitive (something I’d suspected for a while; B. has a close relative with celiac disease) and we needed to go absolutely gluten-free.

My darling spouse, on the other hand, strongly disagreed. He did not want to hear it. I didn’t understand at all. The more I read, the more I was afraid that continuing to eat gluten would do serious damage to his health. Furthermore, all of the breads, muffins, etc. were so high on the glycemic index anyway, why not replace that stuff with food that actually offered nutrition?
He felt that as his diet was restricted already (due to the diabetes) taking away another thing was absolutely too much, and that getting sick was probably just as much about the quality what he ate (a burger from the Scottish restaurant) as it was about the contents of the meal.

At some point, we came to a resolution. I reminded myself that I am not the boss of him, as the kiddies say — he has to be paleo by his own choice or it won’t be sustainable. B., meanwhile, acknowledges my strong feelings on the subject, recognizes that he generally does feel better eating paleo, and since I make most of the meals at our house, they will be paleo ones. I am attempting more paleo baking, which helps to make this lifestyle sustainable for us. It seems like a reasonable compromise.

So what about you? If you have a reluctant partner to convince, how did you go about it? Please share in the comments.

Food Lover’s Fridays: Bone Broth

Bone Broth | Paleo + Life

Food Lovers’ Fridays: I’m a big fan of bringing classical cooking methods and recipes into the home kitchen. Today’s post is part of a series meant to highlight those traditional techniques and recipes that can be used in or adapted to paleo cooking.

In my continuing quest to keep the creeping crud away, I decided to revisit one of my favorite foodstuffs. It seems weird to consider broth a food, because I have always used it as an ingredient, but lately I’ve gotten into just cups of bone broth on its own.  Apparently this makes me trendy: the chef of Hearth restaurant in New York has opened a to-go shop just for bone broth.

Trendy or not, homemade broth or stock– the difference is that broth is made with meat, instead of just bones — has been my go-to, never-fail solution to sick for years. My kids all know the drill: if you’re sick enough to stay home from school, you’re getting broth for your meals. (Incidentally, this has prevented more than one case of “too sick to go to school.”) It’s the perfect base for making soups or for braises. If you eat/can tolerate rice or beans, they are so much tastier when cooked in broth rather than water.

Things to note: I’ve taken a tip from several other paleo bloggers and started making my bone broth in two phases. First, I cook the bones until they are softened:

Cooked bone | Paleo + Life

The bones go from this…

shattered bone | Paleo + Life

…to this.

Then I add the vegetables, and cook the mixture even longer.

Cooked broth/veg | Paleo + Life



A few broth tips: Though I haven’t yet tried it, Simone Miller of Zenbelly recommends adding egg shells to your broth if you happen to have them for extra calcium. I always use cooked bones — some cooks prefer a  “white stock”, where they blanch the bones, but I like the deeper flavor of cooked ones — and let the mixture go for days on end. In my experience, it takes between 24-48 hours to get the bones crumbly.
The broth here was made with turkey, but two or three chicken carcasses would produce about the same volume of broth. I like to add a little bit of salt when I add the vegetables, but because my broth is usually incorporated into other dishes, I don’t use much. Finally, some people like garlic in their stock, while others say it has too domineering a flavor. I add a couple of small pieces, but I think it is just as good without — cook’s choice.

Food Lover’s Fridays: Bone Broth


  • Poultry carcass (I used one from a cooked 18-20 lb. turkey)
  • 2 tablespoons apple cider vinegar
  • Water
  • 4 carrots, roughly chopped
  • 1/2 large onion, quartered, peels left on
  • 3 stalks celery, roughly chopped
  • 1-2 small cloves garlic, peels left on (optional)
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon kosher salt


  1. Using a meat cleaver or other strong knife, breakdown the carcass so that it fits into a 6-quart slow cooker. Pour in two tablespoons of apple cider vinegar, and then add water to cover the bones. Program slow cooker to longest setting; cook until the drumstick bones become softened enough to easily break. [This takes at least 24 hours in my cooker - you may need to reset the cooking cycle more than once.]
  2. Add carrots, onions, celery and garlic (if using) to the slow cooker; cook for at least another 8 hours. Allow to cool.
  3. Once cool enough to handle, strain solids from the broth and refrigerate immediately. If desired, broth may be frozen for later use.

Delicata Squash Sous Vide

Delicata Squash Sous Vide | Paleo + Life

My friend C., one of my favorite people in the world, has something of a squash obsession.
I have known this woman to buy multiple pounds of winter squashes — even when she was only cooking for herself.
Because she loves food like I love food, I took her squash addiction seriously. However, I didn’t share it until two things happened:
One: I discovered that the skin on delicata squashes is edible. Blew. My. Mind. I have been cooking for far more years than I can recall, and yet this was news to me. Incredibly exciting news, too: anything that makes these vitamin-filled veggies even easier to cook and eat is brilliant in my book.

Two: I spent some time with my new favorite book,The Flavor Bible. Reading over the “Squash” entry, I noticed how close it was to the entry for “Turmeric”, and an idea was born…

Delicata Squash Sous Vide | Paleo + Life

This recipe was pretty much perfect right out of the gate. I attribute that to the generous use of fresh turmeric, which I had never tried before. The flavor is bright — a little peppery, a little earthy, with a menthol-like freshness that is nothing like the dried stuff. Inspired by 101 Cookbooks’ Turmeric Tea, I added a splash of lemon to really punch up that flavor, and a sprinkle of black pepper to enhance turmeric’s natural bite. With some onion, a dab of olive oil, and a little time in the sous vide, the squash becomes even creamier and more delicious.

Delicata Squash Sous Vide


  • 2 delicata squash, scooped out and sliced into rings
  • 1/4 large onion, sliced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/2" x 1" piece fresh turmeric, peeled


  1. Preheat the sous vide to 185F.
  2. While the oven heats, combine squash and onions in a large pouch. Add salt, pepper, lemon juice, and olive oil. Grate turmeric over the mixture. Holding the pouch closed, swish the contents around so that the seasonings are spread equally over the squash. Seal the pouch.
  3. When the sous vide reaches the correct temperature, place the sealed pouch in the sous vide and cook for 1-1/2 - 2 hours. Remove the vegetables from oven; set aside until ready to serve.

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