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Find the foods you love, that love you back!

Easy Roasted Kombucha Squash

I love roasted squash! Oh so sweet, creamy and delicious.

But sometimes these big, weirdly shaped vegetables can be a bit intimidating. Luckily, it turns out they’re way easier to prepare than they seem! So - here’s my easy 4 step approach;

1. Cut the Kombucha squash in half and take out the seeds with a spoon. Rub the squash with olive oil or coconut oil inside and out.

2. Sprinkle the insides with your favorite fall spices; nutmeg, all spice, cinnamon, ginger etc…

3. Turn the squash so that the inside faces down to seal in the heat.

4. Roast at 375 F for about 40 minutes, or until completely soft and golden. Like so:

Tada!

Now - cut into cubes and serve in a salad or as a side dish. Or fill the “cup” with your favorite whole grains (quinoa or kasha would be so yummy here!) and some sauteed onion and mushrooms.

Totally comforting and satisfying - and Meatless Monday approved!

A Bowl of Goodness

I Am Fortified at Café Gratitude in San Francisco

I was lucky enough to get to spend a week in (mostly) sunny California last week. I made sure to visit some of the great San Fransisco yoga studios, including Laughing Lotus and Yoga Works, and a bunch of healthy cafe’s and restaurants with so much delicious local food! Fresh oysters by the sea,purple cauliflowers and potatoes, fresh grapes and really raw almonds ( I brought a HUGE bag home) 

California has the climate to grow food year around and their farmers markets are overflowing with amazing fresh fruits, vegetables, raw milk and local meats. No excuses there! One of the places I went back to again and again was Café Gratitude. Although their hippie vibe might be a bit too much for some cynical New Yorkers, I found it totally fun and refreshing. Who doesn’t want to order a meal called I Am Fortified? And their chocolate treats are absolutely divine… Reminded me of my Chocolate Macaroons…

Homemade Buddha Plate - quinoa, fall veggies, dulse, almond sauce and sauerkraut

So, as I returned to New York I felt so inspired that I made my own version of this delicious bowl of (vegan) seasonal goodness! As it turns out, my husband couldn’t stop raving about how delicious it was - so I thought I’d share it with you all!

Here’s how I made it, but this recipe really has endless possibilities. Switch up your grains and vegetables and sauces to fit whatever you desire.

RECIPE
Serves 2

Grains:
1/2 cup quinoa (i recommend soaking all grains for 8hours before cooking to remove anti-nutrients and make the grains more digestible. It even makes the cooking time shorter) Cook with 1 cup of pure water, sea salt and a piece of kombu (optional)

Veggies:
Here you can just use what ever you have. I used:
1/2 kambucha squash
2 carrots, sliced
1/2 large daikon radish, sliced
1 leek, sliced
Handfull sugarsnap peas
1/2 bunch of kale, stem removed and torn into chunks
(other grate options: broccoli, cauliflower, pumpkins, spinach, Swiss chard and peppers)

Steam!
Start with the harder vegetables such as squash and carrots, then layer the rest of the vegetables on top with the leafy greens last. Put a lid on it and let it steam until tender, but not mushy!

Sauce:
2 garlic cloves
1 inch fresh ginger, grated
1 tbsp almond butter
A few whole almonds (preferably soaked)
Juice of 1/2 lemon
1 tbsp tamari
1 tbsp water
1/4 cup fresh cilantro
A pinch of cayenne pepper

Serve with a sprinkle of dulse (seaweed flakes,) chopped cilantro and a pile of raw sauerkraut or kimchi.

Let me know how you like it!

San Francisco Farmers Market

I am in sunny (!) San Francisco this week. The food here is so deliciously fresh, seasonal and local. I visited a couple of farmers markets over the weekend, as well as the legendary coop Rainbow Grocery. Love finding raw dairy in a grocery store!

Even though the weather has been warm and sunny, it is certainly fall here too, judging from the variety of fresh veggies - lots of greens, apples, pomegranate and root vegetables.

Since it’s Halloween today, I thought I’d share a delicious orange colored soup recipe with you. This bowl of sweet and warm comfort is packed with fresh carrots and ginger root from the market!

CARROT GINGER SOUP RECIPE:
(adapted from Vegetarian Times)
4 to 6 servings

Ingredients:
3 Tbs. coconut oil or butter
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots roughly chopped (1 cup)
14-oz. can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbs. curry powder, preferably hot
1/2 cup chopped cilantro

Directions
1. In medium saucepan, heat 2 Tbs. oil/butter over medium heat.
Add onions, and cook, stirring often, until onions start to brown, about 10 minutes.
2. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf.
Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
3. Meanwhile, in small skillet, heat remaining 1 Tbs. oil/butter over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
4. Remove bay leaf. In food processor or blender, puree the soup in batches untilvelvety smooth. Taste, and add a bit more sea salt if desired. Serve hot.