Of Squash and Potatoes
Delicious food is a common joy that puts a smile on even the most grumpiest of faces. It is nourishing, comforting, and delightful. After all, food was meant to be a source of nourishment to the soul and body, not contention, shame, or guilt.
We must strike balance in our approach to nourishment and with that concept of balance comes fearlessness.
Experimenting with different flavors and techniques can be fun, without breaking the wallet or time bank. So, that is what I do; try out different ideas to mix nourishing foods, seeking to find ones that complete each other, and gain another notch in my kitchen toolbelt.
This recipe fits my bill. It was easy, delicious, and fairly quick. It was a combination of butternut squash and potatoes! That is right!
FOOD OF THE MONTH: BUTTERNUT SQUASH
Bake butternut Squash at 370 degrees F for ~40 minutes (depending on its size and your oven) and puree it down in a blender with 1/4 c of water and 1 tsp of Nutritional Yeast.
Pour this on sliced potatoes (pre-boiled for 5-8 minutes and dried), sliced button mushrooms, and sliced white onions lined in a pan.
Sprinkle Himalayan or Sea Salt and repeat the process.
Once the pan is filled with at least 3 layers, place the pan in the oven on 350 for 40 minutes.
Why am I not giving you a full recipe? Because I believe you have creativity within you. I give you the suggested ingredients and your version of joyful eats based on your unique style and pallet.
And please share your creation by emailing photos to lashanda@holisticleewellness.com anytime or #holisticleerecreates on Instagram!
A New Kind of Curry
Curry can be a great meal but there is room for recipe improvements if you want a healthier option.
This curry, I went with white beans to add some creative spice to my recipe! That is right!
Who says you have to use chickpeas? Creativity breeds joy and this certainly put a smile on our faces.
You know me. I am not for giving you exact measurements for spices; it is based upon your creative style and taste buds, but here are the guidelines for your weekly experiment:
2 cups of white beans
1 cup of Almond Milk (I used homemade, but plain milk will work)
1/2 Chopped Red Onion
1/2 a Chopped Medium Carrot
1/4 a Chopped Parsnip
1 1/2 cups of Cooked Brown Rice
Spices: Curry Powder, Himalayan Salt, Black Pepper, and Paprika. (If you are not sure, always start with 1/4 tsp and adjust based upon taste from there. Use at least 1/2 to 1 tsp of Curry powder). Additionally, I added 1/4 tsp of Nutritional Yeast but it is not required.
Steps:
Place the veggies in a pan with a small amount of water to cook briefly (3 minutes on med-low heat). Mix them and let them cook.
Add in the spices and the Almond Milk. Let it begin to cook and stew on medium-low heat until well mixed and infused. Every stove is different, but I let me stay for about 7 minutes.
Add in fully cooked brown rice into the mixture. Add water if you want to change the consistency of the sauce to adjust to your preference. Mix and let cook for about 2 minutes.
Plate and serve!
There you have it! Hope you all enjoy cooking with your own spin!
