DILL CHICKEN SALAD with celery, apples, and sunflower seeds

Spring is in the air. And the ground. The snow is melting, the sun is shining, and thunderstorms grace the skies. It's a glorious time - my favorite in fact. Lately I've been craving chicken salad. Light yet substantial. Versatile and at the ready for park time, bike rides, and all the outdoor fun that comes with this season. Enjoy!

[THE RECIPE]

1 - 1.25 lbs chicken breast (I love Creswick Farms chicken), cut into large chunks or strips (2 15-oz cans of garbanzo beans to make vegan)
2 tablespoons of ghee or butter (avocado or algae oil for vegan)
sea salt and freshly ground pepper

1 cup celery, chopped into small chunks
2 small or 1 large sweet apple, chopped into small chunks
1/2 heaping cup of raw sunflower seeds
1 tablespoon of dried dill or 1/4 cup fresh dill leaves
1/2 cup vegenaise or mayonaise (I love Soy-Free Vegenaise or Chose Foods Avocado Oil Mayo)
Freshly ground pepper, to taste

In a large cast iron or stainless steel skillet, melt ghee or butter (or oil). Gently spread chicken (or garbanzo beans) out in pan and sprinkle with salt and pepper. Cook over medium heat for about 5 - 7 minutes. If using garbanzo beans in lieu of chicken, shake the pan over the burner from time to time to stir. When the pan side of the chicken begins to brown, flip and cook another 5-7 minutes until browned. Cut into a slice of chicken to make sure it is cooked all the way through. Turn off heat and let cool for 10 minutes.

While chicken cools, combine celery, apples, sunflower seeds, pepper, and dill in a large glass or stainless steel bowl. Mix well.

Chop the chicken into really small pieces (lightly crush garbanzo beans if using). Add the chicken and vegenaise/mayo and stir until all of the mixture is coated evenly. Serve immediately or store in refrigerator for up to a week.

KITCHARI SOUP FOR COLD + FLU SEASON

Colds seem to have hit many I know as school starts, weather fluctuates and allergens fly. This soup is a favorite of mine. Really easy, adaptable and a wonderfully nourishing meal in times of illness, pregnancy-related nausea and anytime a warm cup 'o something sounds really grand.

[THE RECIPE]

1/4 c. ghee
1 T. sea salt [more as desired]
1 c. chopped maitake mushrooms [or mushroom of choice]
1 T. ginger, minced very fine
1 c. chopped leeks or onions
1 c. celery root [optional]
1 1/2 c. sweet potatoes and/or carrots
1 1/2 c. potatoes [red or yellow skinned]
2 c. garbanzo beans
2 c. basmati rice
4 c. chicken or vegetable broth
4 - 6 c. water
1 - 2 c. peas [depending on preference]

Warm ghee over medium heat in large soup pot. Add mushrooms, onions [if using] and ginger. Saute until mushrooms are golden brown [5 - 8 minutes] stirring frequently. Add leeks [if using in place of onions] and celery root. Saute an additional 5 minutes, stirring occasionally.

Add sweet potatoes, carrots, potatoes, garbanzo beans, rice and salt to pot and mix well.

Pour in broth and 6 cups water. Bring liquid to boil. Once boiling, reduce heat to medium-low or at a temperature that will maintain a gentle simmer. Cook for 40 - 45 minutes. Check at the halfway point and add more water if mixture seems too thick.

With about 5 - 10 minutes remaining of cooking time, add peas and continue to simmer.

Remove from heat, add salt as desired, and serve!

BLANCHED ASPARAGUS with crunchy garlic

[THE RECIPE]

1 bunch of asparagus
3 cloves of garlic
2 - 3 tablespoons of olive oil [ghee or avocado oil]
sea salt to taste

Peel garlic cloves and roughly mince. Place oil and garlic in a small saucepan and warm over low to medium-low heat. Stir occasionally. Cook until garlic is a golden brown color.

Meanwhile, bring a medium pot of water to boil. Slice asparagus on a diagonal. Once water is boiling add asparagus and simmer for about 90 seconds. Asparagus should be bright green and just tender with still a bit of crunch. Remove from heat and drain water immediately. Run asparagus under cold water for 30 seconds or so to help stop cooking process. Place asparagus in a bowl.

Drizzle garlic and oil over asparagus. Sprinkle with sea salt to taste.

SPRING GREEN-ING SMOOTHIE with kale, pineapple, banana and parsley

Spring kicks me into smoothie mode. All winter I roast fruit and blend into warm concoctions but spring allows me to transform this routine into something a little less planned out, a little more random and a lot more green. Make this recipe as shown below and then begin to experiment. Add what you like, change up the fruit or juices, maybe throw in a few add-ins or test out some herbs. Maybe, just maybe, summon the courage to forage your yard for a dandelion leaf or two or saddle up the gloves and hunt down some nettle [FYI - blending well removes the sting].

Take your smoothie outside, enjoy the sunrise and toast to a new day.

[THE RECIPE]
Makes two 8 - 10 ounce servings

Note: using frozen fruit will give you a more common thick, frozen consistency whereas using fresh, room temperature fruit will allow for a gentle temperature but be more juice-like in texture. Adding avocado will thicken the consistency if that is desired.

1 cup frozen or fresh pineapple
1 banana, sliced frozen or fresh [optional]
1 large handful of chopped kale leaves or roughly 2 cups loose packed
1 tablespoon sunflower seed butter or nut butter of choice
1 1/2 cups milk of choice [dairy or dairy-free works here - I love tigernut milk and rice milk as both are lighter and more mild in taste]
1/2 - 2/3 cup pineapple juice [start with 1/2 cup and add more as desired to increase sweetness]

Optional Add-Ins / Substitutions:

1/2 cup fresh parsley
1/2 avocado
1 teaspoon maca powder
1/2 teaspoon bee pollen granules
1/4 teaspoon spirulina or chlorella powder
1 teapsoon chia seeds
1/8 - 1/4 cup hemp seeds
Sub one pear and pear juice for the pineapple
Sub chard for the kale
Small amount of fresh dandelion leaves
1/2 cup of strong brewed herbal tea
Small chunk of ginger and/or turmeric

Place all ingredients in high-powered blender and blend on high until very smooth and bright green. Taste and adjust as needed [add more fruit to thicken, more juice to sweeten, more milk to decrease sweetness].

Serve immediately. I've found this particular smoothie stores well in the refrigerator for at least a day more. Shake and enjoy again.

CARROT SALAD with garbanzos and chili-lime dressing

This is a recipe born out of my desire to enjoy one of my favorite restaurant's salads at leisure. I find it to be a great spring go-to. Light and fresh yet maintaining a certain kind of density that is satisfying without dropping like a boulder in the gut. The best part? It get's better with age. Make the full batch as shown below and enjoy all week. Play with different ways to garnish and test a few base grains. Take it outside, sit in the grass and soak up all the earth has to offer.

May spring fill you with random creativity and the feeling of being fully alive.

Peace.

[THE RECIPE]

20 medium to large carrots, peeled and thin-sliced at a diagonal
15-ounce can of garbanzo beans [I love Eden brand] or 2 cups homemade
1/2 red onion, cut in half and finely sliced
6 radishes, cut in half and finely sliced
1 heaping tablespoon ghee or avocado oil
sea salt
ground pepper

Bring to boil a medium size pot of water. Add sliced carrots and blanch for two minutes. Eliminate heat, pour carrots into a strainer over sink, and rinse with very cold water. Let sit for 5 - 10 minutes to allow water to fully drain.

Meanwhile, dump garbanzo beans into a fine mesh strainer and rinse well with cold water over sink. Shake to remove any remaining water. Heat 1 heaping tablespoon of ghee or avocado oil in a large skillet or frying pan. When hot but not smoking, carefully add garbanzo beans and sprinkle with salt and pepper. Shake pan frequently to stir. Sauté for 3 - 5 minutes or until beans just begin to show golden brown. Remove from heat and let cool in pan for a few minutes.

Place carrots, sautéed beans, onion, and radishes. Gently mix with wooden spoon. Add half of the dressing and stir until dressing thoroughly coats the vegetables. Taste and add more dressing as needed.

For best results, make a day in advance and refrigerate over night. Serve room temperature over a bed of rice or quinoa and garnish with toasted almonds, fresh cilantro or parsley, avocado, and remaining dressing.

For the Dressing:

1/4 cup maple syrup [more to taste]
juice of 4 limes
2 - 3 teaspoons of chili powder
1 teaspoon cumin powder
1 teaspoon garlic, minced
salt, to taste [start with 1/2 teaspoon and add as needed]
ground pepper, to taste
1 loosely packed cup fresh cilantro leaves
3/4 - 1 cup avocado oil or olive oil

Place all ingredients except oil and cilantro in a blender or medium size glass jar with tight fitting lid. Blend on low-medium to combine or shake well for 1 - 2 minutes. If using blender, turn on low and slowly drizzle oil into blender container until dressing begins to thicken. Dressing consistency should be more than watery yet not thick. Add cilantro and blend on medium-low to combine. Cilantro should look like small flakes. If your using a glass jar, add oil and shake for 2 minutes until dressing thickens. Add finely chopped cilantro and shake once more.

FENNEL STEAMED RICE

We are big time rice lovers in the VKlok household. Rice with butter or ghee and always with a pinch of salt; sometimes with broccoli and sunflower seeds and dressing; rice with stir-fry, rice in soup, in winter bowls and alongside dahl, risotto [and more risotto], dolma and kitchari . Lots of rice!

What I have yet to reveal here is the dappling I do in combining herbs with rice. Fennel, cumin, cardamom, celery seed, cinnamon, cloves - they all can turn basic rice into something a bit more magical, changing both the depth of flavor and over all energy. Each spice adds it's own, unique dimension and nutritional qualities. 

Take cardamom for example. Outside of it being my favorite flavor, cardamom is warming [hello winter!] and helps dispel damp, phlegm, mucus, and cold from the body among many other things. Add 2 - 3 whole cardamom pods to your rice while cooking, and boom!, magic. 

Here I use fennel which improves digestibility as well as calms an upset stomach [stomach flu anyone?]. It's a warming herb that aides the bladder, kidneys, spleen, stomach and liver. Good for indigestion, gas, and kicking out excessive mucus in the lungs. 

So next time you make rice, try adding a bit of your favorite spice. Use the whole seed rather than ground. No need to remove herbs like fennel, celery seed, and cumin but I would recommend composting cardamom, cinnamon, and cloves prior to serving.

Bon appétit! 

[THE RECIPE]

2 cups uncooked organic basmati rice [or rice of choice]

1 1/2 cups water

1 tablespooon whole fennel seed

1 - 2 tablespoons extra virgin, cold-pressed olive or avocado oil

sea salt

In a small skillet, heat fennel seeds over medium heat to toast. Stir constantly until seeds become fragrant and just begin to brown. Immediately remove from heat and set aside.

Pour rice into a fine mesh strainer. Over sink, run cold water through the rice until water runs clear. Let all of the water drain completely. 

Place rice in a medium size saucepan and add water, a pinch of sea salt, and toasted fennel seeds. Bring water to boil over high heat. Once boiling, reduce temperature to low and cover to steam until rice is tender and water is gone. This may take anywhere from ten to thirty minutes depending on the variety of rice you use. Turn off heat and let sit covered for 10 minutes.

Drizzle oil over rice and use a fork to fluff. Add sea salt to taste. 

5-LAYER WARMEST WINTER BOWL with roasted roots, garbanzo beans, and basmati rice

This is my go-to, anti-chill winter meal. The recipe may look daunting based on it's length but I assure you it only requires simple chopping and a few seasonal ingredients. I make this regularly throughout the winter months, switching from rice to quinoa to cooked buckwheat and using white beans in place of garbanzo, basically adapting the recipe to meet my taste of the day. It's a great meal to make in large batches. Freeze the three base layers together in individual serving containers for an easy-to-grab lunch option. It's an inexpensive, meatless and warms the body from the inside, providing a sustainable heat.

 

[THE RECIPE]

For the Roots:

1 sweet potato, peeled and cut into small chunks*

3 beets, any variety, peeled and cut into small chunks*

3 - 4 carrots, peeled and cut into small chunks*

2 parsnips, peeled and cut into small chunks*

1 medium onion, any variety, finely chopped

3 - 4 garlic cloves, peeled and minced

2 - 3 tablespoons of ghee or coconut oil, melted

sea salt and freshly ground pepper

fresh or dried rosemary, sage, and thyme

*If you purchase organic produce, you can skip peeling. Scrub with a veggie brush and chop. 

Preheat oven to 375 degrees.

Spread out all of the prepared vegetables on a large rimmed baking sheet [optional use of parchment paper]. Sprinkle with 1/2 - 1 teaspoon of sea salt, a few grinds of pepper, and herbs [about 1/2 - 1 teaspoon of each dried herb or 1 tablespoon of each fresh herb]. Drizzle with melted ghee or oil and toss using your hands so that all of the vegetables are covered with both herbs and ghee or oil. 

Place veggies in warmed oven and bake at 375 degrees for 35 - 45 minutes or so. Remove when veggies are just beginning to brown along the edges and are soft but not mushy. Turn off oven but leave veggies inside until remaining dishes are prepared.

For the Rice:

While veggies are baking, make basmati rice according to package instructions. Quinoa or buckwheat are great substitutes.

For the Garbanzo Beans:

1 large can of cooked Eden garbanzo beans or make 2 cups dried beans, drained and rinsed

2 - 3 tablespoons of ghee or coconut oil

sea salt and freshly ground pepper

optional additional spices: turmeric, cumin, coriander, sweet paprika, smoked paprika

In a medium size skillet, warm ghee or oil over medium-high heat. When ghee or oil is hot but not smoking, carefully add beans. [Oil may splatter!]

Shake skillet carefully to toss beans. Sprinkle with sea salt and pepper and shake skillet again. Let beans cook for 7 - 10 minutes, shaking frequently to prevent burning, or until beans turn a golden brown color and look a bit crispy on the outside. Remove from heat and set aside. 

Garnish:

avocado, pit removed and sliced

toasted pumpkin seeds

parsley, fresh thyme or herb of choice

To Create 5-Layer Bowl:

Place a scoop of rice in bottom of medium, single-serving bowl. Top with a layer of roasted vegetables followed by beans and finally any garnishes desired [the photo for this post shows avocado and pumpkin seeds]. Serve warm. 

VEGETARIAN BROCCOLI-POTATO SOUP with sauteed garlic, onion, and herbs

I typically like a good snow. I figure, if it's going to be cold why not be sparkling white? And I really love a good winter storm that keeps up nestled close to the fire with hot tea and coloring books. Yesterday was both and I couldn't stop thinking about a warm, creamy soup. In an effort to use some things up, which is generally where most of the recipes found here originate, I followed my taste buds directly to here: creamy potato broccoli soup in vegetarian style. No cheese, no cream, no worries.

A couple of words about the recipe. White beans are an awesome way to add a creamy texture without the cream. The beans, in combination with nutritional yeast, come out in the vicinity of cheesy. I highly recommend using bone broth here as it provides a deeper, richer flavor but vegetable broth will work just fine. If you're using store-bought broth, reduce the salt listed in the recipe to at least half and taste as you go. And please oh please don't skip on the roasted broccoli and seeds or sauteed garlic and onion. Whole new level of awesome.

If you're a winter hater I hope you find ways to enjoy it in the simplest of forms. If you're a cold weather lover, may this add to your glee. And either way, may you find the loviness in today.

[THE RECIPE]

7 T. ghee, divided
1 medium onion, thinly sliced

4 large cloves of garlic, peeled and minced

4 - 4 1/2 c. red potatoes, scrubbed and cut into small cubes
2 tsp. nutritional yeast [optional]
1 1/2 tsp. rosemary powder
2 tsp. sea salt or to taste
1/2 tsp. thyme
1/4 tsp. smoked paprika
1/4 tsp. turmeric
1/4 tsp. celery seed
freshly ground black pepper, to taste
1 c. white beans [great northern, butter beans, etc.], cooked and rinsed

4 c. turkey broth or broth of choice

4 c. water

1 head of broccoli, chopped into small pieces
1/2 c. pumpkin seeds
1 - 2 T. pure maple syrup

In a medium skillet, melt three tablespoons of the ghee over medium heat. Add onion and cook until onion is soft and translucent. Lower heat to medium-low and saute until onion is just beginning to brown. Remove from heat and pour cooked onion into a medium size pot. Set aside.

In the same skillet that onion was cooked in, add three tablespoons of ghee and minced garlic. Cook over medium-low heat until garlic is just beginning to brown. Remove from heat and add to the pot with the onion.

Place all remaining ingredients, except broccoli, in the pot with the onions and garlic. Cover and bring to boil over high heat. Once the boiling, reduce heat to medium-low and cook until potatoes are tender when poke with fork. Add broccoli and cook for an additional 7 - 10 minutes or until broccoli is soft and bright green. Remove from heat and let cook for 10 minutes or so.

While soup is cooking preheat oven to 425 degrees. Place half of the broccoli and pumpkin seeds on a parchment-lined baking sheet. Toss with about one tablespoon of ghee, syrup, and sprinkle with salt. Rub with your hands so that it is well combined. Bake until broccoli is bright green and just starting to brown on edges and pumpkin seeds are just becoming light brown, about 15 minutes. Remove from oven and set aside.

Once the potatoes and broccoli are tender, place half of the soup in a blender and blend until smooth. Add blended soup back to pot, stir to combine, and serve. You can also use an immersion blender and blend soup to a creamy chunky consistency.

Top with roasted broccoli-pumpkin seed mixture.

CAPTURING CAPTIVATING AND KITARCHI with sweet potatoes, leeks, and pumpkin seeds

A couple of years ago my friend Kim and I were in a cute antique shop browsing the shelves. She picked something up and mentioned how lovely it was. Then she put it back and in almost a whisper said, "I'm so grateful I was able to experience that".

Wait. What?

Now my friend could have easily walked right up to the counter, purchased said object, and walked out with something beautiful to add to her already charming house.

But she didn't.

She put it back and somehow owned it without actually owning it.

Today I was driving my girls home from school and the song "Hello" by Adele came on. Let me say, I love this song. Adele's voice is one of the most powerful and moving I know. That being said, today it made me wonder about our collective desire to own the beauty we see, hear, and experience. This song came out and boom! everyone had to have it, including myself.

Why?

My guess is it made us feel something. Her voice cut through the fluff around us and went straight to our soul. Somehow, through a series of notes and pitch and words, it connected us to each other and awakened the deepest part of us. And we want to capture it and know with certainty we can come back to this place when the need arises.

It made me think of all the other ways we experience something that captivates us and then, in that same instant of enjoyment, we jump to conspiring to get it.

We're at the beach and experience this comforting sense of smallness and we build houses all along the coast.

We taste something exotic and find ways to bypass region and season, shipping it around the world.

We run into Target, see something pretty and without much thought add it to our cart.

We hear a song and play it over and over and over.

But once we own whatever this thing is, does the experience continue? Does it get better? Do we?

Please understand, I don't think these things necessarily wrong. I just wonder what happens when it becomes habit. Something our culture and country is defined by.

I think the beach gets old. The food isn't the same as right off the plant or tree. That thing looked a lot better on the shelf surround by the other pretties. The song suddenly becomes annoying.

But what if like my friend we take in the fullness of  beauty, allowing it to wash over and through us. We breathe in this brief moment in time and experience it as wholly and deeply and largely as we can.

And then we let that be enough.

We walk away with this sense of bittersweet contentment that can only come with loving and letting go. This incredible sense of this being enough and knowing there will be another experience waiting around the bend.

Because here's the thing - if we own, we collect, we fill the bank space with repeat - we leave little space for new and wonder and exciting. Instead of doing what's difficult at first but more meaningful in a lasting sort of way, we collect dust and headaches.

So here's my challenge. Stand there. For a ridiculous amount of time if that's what it takes. Laugh, cry, yell, dance, sing, shake. Do whatever it takes to make the experience fully yours.

And then walk away.

I think you'll find that the only thing you want to repeat is thank you.

This recipe is my cold-weather comfort food. It is dense but not heavy, warm and flavorful, and wonderfully nutritious. If winter is a more difficult season for you, you tend to get cold easily, or are looking for an easy-to-digest meal, this may be a great one to try. The cookbook referenced is one of my favorite and a real treasure-chest of wonderful recipes. 

[THE RECIPE]
Adapted from Eat, Taste, Heal: An Ayurvedic Cookbook for Modern Living

1 c. basmati rice
1/3 c. mung dhal [split hulled mung beans]
3 c. water
2 small sweet potatoes, peeled and cut into small cubes [appx. 2 cups]
1 small celeriac, peeled and cut into small cubes [appx. 1/2 cup]
2 T. ghee
2 leeks, rinsed and cut into thin slices
4 T. shelled pumpkin seeds
1 T. korma powder [see recipe below, make in advance]
1 T. apple cider vinegar
1/2 c. tigernut or coconut milk [or milk of choice]
2 T. lemon juice
1 tsp. maple syrup
sea salt, to taste

Korma Powder Recipe:

1 T. whole coriander seeds
1 T. whole cumin seeds
1 T. whole fennel seeds
1 T. whole mustard seeds
1 T. whole fenugreek seeds
1 T. whole cardamom seeds
1 T. poppy seeds
1 T. whole pepper seeds
1 T. ground cinnamon
1 T. ground ginger
1 T. ground turmeric
1 tsp. ground cloves

Place all ingredients in a spice grinder or Vitamix dry container. Blend on high until a very fine powder is achieved. Transfer to an glass container with tight-fitting lid.

Place the rice and mung dhal in a fine mesh strainer. Place under cold, running water and rinse until the water runs clear. Let all the water drain out and then place in large stainless steel pot. Add water. Bring to boil over medium-high heat. Once water boils, cover and reduce heat to low for 10 minutes.

Meanwhile peel and cut sweet potatoes, celeriac, and leeks. Once the rice and mung have been cooking for 10 minutes, layer the sweet potatoes and celeriac on top of the rice-mung mixture. Reserve the leeks for later. Cover and cook for an additional 20 minutes. Add a little more water if, after 20 minutes, the water has evaporated but the vegetables aren't tender if poked with a fork.

While the rice and vegetables are cooking, warm ghee in medium size cast iron or stainless steel skillet over medium heat. When melted, add the leeks and saute until soft. Add the pumpkin seeds and saute until the seeds are beginning to brown. Stir in the korma powder. Add the vinegar, lemon juice, syrup, milk, and about 1 teaspoon of sea salt. Cook for 3 - 4 minutes. Turn off heat and set aside.

When the vegetables are tender to touch and water has been evaporated, remove from heat and stir in the pumpkin seed mixture. Add additional sea salt and pepper if necessary. Serve immediately.

PEACE-KEEPING AND PAN-FRIED PAPRIKA SALMON with quinoa and herbs

Beirut. Burundi. Paris. And untold, unacknowledged places across the globe.

Recent events have reminded me we live in a world full of humans and we humans have a powerful opportunity with every breath we take to poke holes in our world. These pinpricks can either offer us a glance into a parallel universe filled with beauty and hope and love and compassion and eternal grace or a devastating view into death and destruction and pain and heartache and loneliness and loss.

It's crushing when the latter is chosen.

I'm convinced the only way to respond to violence is to grieve deeply and then do the work of cultivating peace in our own souls. To find beauty and worth and truth in whatever takes our days from normal to holy. To invest ourselves in that which leads us to encounter the divine. To find whatever allows us to smile more honestly, to look deeply into the eyes of a stranger and find our own stories there, to pause within the course of a day and say "thank you" - to tap into whatever this is daily and give ourselves fully to this work of peace-making.

I paint for peace.

I practice yoga for peace.

I giggle and laugh and walk in the grass and breathe with intention for peace.

These are my tangible, flesh and earth and life prayers for peace.

These are the things that allow me to look into the eyes of the person behind the counter and smile with authenticity. These are the things that give me the grace to wave at daily unkindness and see a lonely, exhausted, and hurt person instead of cruelty. To acknowledge that I've been there too, I've felt that way too, I've acted out of those places too.

I don't know how I would handle what has happened across the ocean. I hope I never have to find out. My heart breaks for those who have lost so much. Here's what I do know: I can't solve all things, especially these big, global things. But I can do the work within that brings freedom and forgiveness and peace. And maybe, just maybe, that's enough.

May you find whatever fills you with joy and creativity and life, and with each moment know that when you take the time to entertain this thing you do, you are cultivating peace in this world. 







This dish is a mainstay in our house. Full of healthy fats, protein, vitamins, minerals, and beneficial bacteria, my kids and I try to get this in at least once a week. We mix up the grain and flavors, Indian-spiced rice [in lieu of quinoa], Chinese 5-spice [instead of paprika], and parsley or cilantro [rather than dill] being another favorite.  

[THE RECIPE]

Serves 2

2 wild caught Alaskan salmon fillets
1 - 2 T. ghee or pure, extra-virgin coconut oil
sea salt
sweet paprika
smoked paprika
1 c. uncooked quinoa, rinsed
2 c. water
1 c. fresh herbs like dill, parsley, cilantro
1/4 c. raw sauerkraut
1 avocado

Place uncooked quinoa in a fine mesh strainer and rinse under cold water until water runs clear. Put rinsed quinoa into a medium size sauce pan and add water and a pinch of sea salt. Cover and bring to boil over high heat. As soon as the water boils, reduce heat to low and cook covered until all of the water has been absorbed [approximately 7 - 10 minutes]. Once the water has been absorbed, remove from heat and let sit for 5 minutes.

While quinoa is cooking, drain salmon fillets and pat dry. Sprinkle each filet with a generous amount of sea salt, sweet paprika, and smoked paprika. Set aside.

Heat ghee or coconut oil in a small cast iron skillet or stainless steel pan that has a cover. Once melted, the ghee or oil should thoroughly cover the bottom of the pan. Once the ghee or oil is just beginning to sizzle, carefully place fillets skin side up in the pan. Cover immediately and let cook on medium-high heat for 3 - 5 minutes. Remove from heat and let sit, covered, for an additional minute or so. Gently remove skin if desired and discard [great for compost!].

Arrange cubed avocado, fresh herbs, sauerkraut and cooked quinoa on a plate. Place salmon on quinoa, drizzle with a little olive oil if desired, and sprinkle with sea salt.

MASOOR DAL with onions and garlic

Today I found myself thinking, “If only we didn’t have to eat. I could get so much more done.”

Uh oh.

We were just back from a 10-day trip and woke up late [vacation-lag], finding ourselves rushing somewhat frantically throughout the morning, just trying to make it out the door with hair combed and shoes on. Food was the last thing I needed to be bothered with.

I've learned, with a lot of practice, to watch these kind of thoughts with curiosity. It came from somewhere within me and is probably less about what I actually think and more of a red flag gently warning me something is off. 

I watched and waited.

Pretty quickly I stumbled upon this: I was feeling rushed and out of control, unprepared and unsettled. My body and soul were at work, signalling my mind for a time of slow. Interestingly body/soul chose food as the medium, something I deeply care about. The point was so blatant, so obvious I had to listen. Give up food? Yeah. Right.

I wonder if the act of eating – the process of growing, storing, and preparing food is actually meant to slow us down. The act of creating anything really - food, music, tangible art, literature, children - all of it begs us to slow our steps. It tries to connect us to a more sustainable, livable pace. 

In the same way the seasons can act as a guide if we allow them. Right now the high summer energy is transitioning to the more hibernation-like energy of winter, a time to re-coup from summer. I think our daily meals can show us a similar pattern. Chew or gulp anything really quickly, especially while traveling in a moving vehicle or in a state of anxiety, and you’ll soon find yourself suffering bloat, heart burn, indigestion, constipation, and abdominal pain. Chew slowly and intentionally a meal prepared with care and you’ll find yourself nourished and connected in a deep way. Not a new theory, however I need to be reminded of most things 70 times 7 to finally grasp the importance. 

Hmmmm. 

After a school pick-up, I settled my youngest in for a nap and took my oldest upstairs. We turned on music, shared kombucha, and painted together. We left everything urgent and delved into the truly important - finding meaning, purpose, beauty, and excitement in the now. We slowed down and created something. I listened to the soul within me and entered into an extremely holy moment. My world slowed down to one breath at a time, one brush stroke at at time, the sweet smiles and sacred glances from my child. 

My shoes were off. I was on holy ground.

The more I listen to the whisper within me, the more I find power and transcendence within the slow, the quiet, the creativity in the daily. 

After four hours had flown by and we set our paintbrushes down, I headed to the kitchen to cook dal. Simple ingredients, slowly cooked. Nourishing, warm, holy. 

May you begin to be curious about the thoughts that pop up throughout the day. May you enter into conversation with them as if old friends are stopping by, ones who know you quite well. May you create time to create simply for the sake of creating and, in the process, may you happen upon holy. 

[THE RECIPE]
Serves 6 - 8
Adapted from Rodale's Organic Gardening Masoor Dal

4-5 T. extra virgin, unprocessed coconut oil
1 large onion, finely chopped
4 - 5 garlic cloves, minced
1 1/2 T. whole cumin seeds, dried
2 tsp. ground turmeric or 2 T. fresh turmeric, minced

2 - 3 tsp. sea salt

2 tsp. ground coriander

1 tsp. sweet paprika [and/or 1/4 - 1/2 tsp. cayenne for spice]

2 c. split red lentils [or masoor dal]

6-7 c. water
1 can regular, full-fat coconut milk [optional]
fresh cilantro, minced
cooked basmati rice

Begin by placing the lentils in a mine mesh strainer. Place under running water. Rinse the lentils until the water coming from the strainer runs clear [or really close to clear]. Set aside.

In a large stainless steel pot, melt coconut oil over medium-low heat. Add minced onions to the oil and stir to coat the onions with the oil. Cook until onions are translucent and beginning to soften [adjust heat as necessary to prevent browning]. Add cumin seeds and garlic. Saute 1 - 3 minutes or until cumin is slightly toasted and fragrant. Add turmeric, salt, coriander, and paprika. Stir to thoroughly combine. Stir in lentils and water.

Increase heat to medium-high and bring to a simmer. Reduce heat as necessary to retain small simmer. Cook uncovered until the lentils are very soft and consistency is a little thicker than a creamy soup, stirring occasionally [approximately 30 - 45 minutes]. If it becomes to thick, add water in 1/2 cup increments. Once the lentils are fully cooked, add coconut milk if you are using [milk is completely option - with or without is delicious].

Serve over a bed of basmati rice and garnish with fresh cilantro.

BAKED ROSEMARY AND GOAT CHEESE HUMMUS

When I saw this original recipe my taste buds demanded that I make it. What emerged from the oven absolutely lived up to the reaction elicited by my mouth. I hope you enjoy as much as we have!

[THE RECIPE]

Adapted from Better Homes & Gardens "Baked Asiago Hummus" Recipe

2 T. coconut oil
1 medium onion, chopped into small pieces
1/2 tsp. coconut sugar
1 c. cooked garbanzo beans
1 c. cooked butter beans
2 - 3 T. warm water
2 T. raw sesame oil, more if needed
1 T. toasted sesame oil
1 clove of garlic
1/2 - 1 tsp. snipped fresh rosemary
1 tsp. red Himalayan sea salt
6 T. grated local, organic goat cheese [optional, omit for dairy allergies]

In a medium cast iron or stainless steel skillet, warm oil over medium-low heat. Add chopped onion and coconut sugar and stir to combine. When the onions start to sizzle, reduce heat to low and cook until just browned and soft. This could take up to 30 minutes so start well before you need the hummus but I really encourage you to not rush this!

Meanwhile, beans, water, oils, garlic, rosemary and salt in a high-speed blender or food processor. Blend on high until very creamy. You may need to add more raw sesame seed oil to get it really creamy. Pour the hummus in a glass bread baking dish or small baking dish of choice.

Preheat oven to 450 degrees F.

Top the hummus with the caramelized onions and grated goat cheese.

Place the hummus in preheated oven and bake for 12 minutes or until cheese has melted and hummus is heated through. Remove and serve warm with vegetables, baked root veggie chips, or crackers of choice.

CREAM OF KALE SOUP WITH HOMEMADE VEGETABLE BROTH

Hang out with a kid for a few moments and you'll quickly realize something - adults can be booorrrriiing.

Don't get me wrong, I love adult conversation, tasks, relationships, and responsibility. These and other things add meaning to my life. What I've found however, is adults have a hard time simply relaxing and having fun. Not "haha, I just bought a boat and a condo and I'm so good looking the mirror can't handle it and my wallet can't contain all the bills and my life is so busy and my cell phone won't stop ringing because I'm just that important" kind of fun. 

I mean real fun.

Fun void of busyness, to-do lists, self-proclamation, self-critcism, gossip, cruelty, empty relationships, superficial adventure, alcohol, small talk, and money - essentially fun absent of needing something to get us to fun.

Enter a child.

Kids need nothing to laugh - they laugh at themselves because life is simply hilarious. They play with whatever they can get their hands on and if all else fails, with air  because hey! there's a ton of that. They let their imaginations run wild and then they run wild. Kids fart and spit and get dirty and jumble their sentences in both confusion and excitement and run around naked and sometimes pee their pants but it's all good because life is awesome and the moment is to precious to worry about what anyone else thinks. Kids aren't proper or careful or neat or disciplined. 

Kids are expert be-ers.

Of course we can't live all of life like a kid - there is purpose to our growing up. Amazing things are built on the notion of maturation. 

But I wonder what would happen if we took a bit of child with us. 

For as long as I can remember I have loved to swing. Few things bring me the joy that comes when I'm sailing in the air, feet outstretched just trying to touch the sky, pretending I actually can. Swinging allows me both freedom and control. Faith and tangibility. Gut-busting excitement and unmovable peace. It makes me want to laugh and cry and squeal and listen. It brings out the best of opposites in me each and every time. 

Swinging is my kid-space. 

It's on the swing I allow my boundaries to shrink away and embrace the person I am and the world I live in. I give myself permission to be wholly me and express my emotions is their purest, deepest way. The swing reminds me that this world is good and beautiful and enchanted and worth believing in. The swing is where God speaks to my heart and my mind and every part of me I don't understand and every part I think I do. The swing embraces me in the moment and only asks that I climb up and start to pump, promising to take care of the rest. 

Swinging lets me feel all the realness of heaven while keeping me anchored to earth. 

Living a life of wholeness and health has a lot to do with food, what and the way we eat, but has so much more to do with our experience with living. If you go a day without a genuine smile [tragedies aside], you aren't living a healthy life. If you go a day without meaningful conversation where you both listen and are heard, especially with and by someone close to you, you aren't living a healthy life. If your answer for "how are you doing?" is "so busy" every time, you aren't living a healthy life. If you go a day without experiencing or noticing the hand of the Creator in the world around you, you aren't living a healthy life. If you look back on your day and can't point to a moment of authentic joy and purpose, you aren't living a healthy life.

Health may begin with food but it must turn to life, all of life, to be real and sustainable.

So maybe start by swinging. Put aside how old you are [or think you are] and let your boundaries crash, emotions go and, if only for a second, become a kid again.

Sometimes one second is all it takes to change your life.

[THE RECIPE]

1- 2 T. extra virgin olive oil

1 medium onion, finely chopped

1 - 2 large bunches of kale cut into small strips

1 large eggplant, roasted and peeled*

1 -2 heads of garlic, roasted**

6 c. white beans [Great Northern, white lima, or bean of choice] cooked, drained, and rinsed

8 c. vegetable stock [recipe below]

2 - 3 tsp. sea salt

1/2 tsp. ground white pepper

2 - 3 T. nutritional yeast

1/2 tsp. ground mustard

1/2 tsp. ground cumin
Optional Additions: 1 head of lightly steamed broccoli and / or 1 head of lightly steamed cauliflower

*To roast the eggplant: place whole eggplant on a baking sheet. Put in oven with the rack in it's uppermost/highest position and broil on high [make sure the eggplant doesn't touch the oven coil - lower rack if necessary]. Broil until skin darkens and begins to crack, 10 - 20 minutes. Remove from oven. Hold the stem end with an ovenmit and, using cooking tongs or a fork, gently pull skin away. Compost or discard the skin and set eggplant "meat" aside.

**To roast garlic: preheat oven to 425 degrees. Wrap garlic clove in tinfoil and place on oven rack. Roast until clove is soft, approximately 30 minutes. Remove from oven and carefully squeeze each clove from the skin. Discard skins and set cloves aside.

In a blender combine 3 cups of the beans, salt, pepper, nutritional yeast, ground mustard, cumin, eggplant, and garlic. Blend until very smooth. Set aside.

In a large pot or Dutch oven, saute onion in olive oil until just translucent and soft.

Add broth and pureed bean mixture to pot, stir, and bring to a boil. Lower heat to maintain and simmer. Add the remaining 3 cups of beans and kale. Cook until kale is soft and bright green, about 5 minutes.

Puree some or all of the soup using a immersion or regular blender. 

Garnish with roasted kale strips, gluten-free croutons, toasted pumpkin seeds, or toppings of choice.

[VEGETABLE STOCK RECIPE]

Adapted from It's All Good by Gwenyth Paltrow

2 onions, quartered or 2 - 3 large leeks, chopped
2 large, whole carrots, quartered
2 stalks of celery with greens / leaves, quartered
8 - 10 shitake mushroom stems [reserved from past cooking]
3 whole large tomatoes, quartered
6 cloves of garlic, peeled
large handful of fennel greens
large handful of fresh parsley [stems and leaves]
large handful of fresh thyme [whole sprigs]
2 sprigs of fresh tarragon
1 sprig of fresh rosemary
3 - 4 bay leaves
1 tsp. turmeric powder
2 - 3 tsp. sea salt
1 1/2 tsp. whole peppercorns
3 quarts of water

Combine all in a large pot or Dutch oven and bring to boil. Reduce heat to simmer and cook for 45 minutes. Strain vegetables and bottle liquid. Option to can stock using a pressure canner according to manufacturer's instructions. I like to reserve the vegetables for a second round, adding more tomatoes, herbs, seasoning, and water.

GARDEN POTATO SALAD

Dinner time tends to be a bit hectic in my family. It typically begins with my husband walking through the door, welcomed by "aaaahhhhhhh!!!!!" [and other excited baby babble] and "Hey Dad! Look at this!" from the two-year old as I am working [sometimes frantically] my way through dinner prep. After a quick change from work to relax clothes we gather around the table, my daughter says a prayer [possibly the best part of my day, especially now that she improvs], and within minutes hear "all done, I'm ready to play". We attempt some quick conversation hoping to catch up on the day, finish the meal, and before I know it what should be a sacred time of family bonding has been overcome by trying to get food in our bellies before the next demand. Just like that we're on to play time, clean up, bed-prep, bedtime, post-kid work, and off to bed ourselves.

And then, the other day, everything changed.

Rather than business as usual, we grabbed our picnic trays, carried our meals down to the patio overlooking the pond, and gathered under the umbrella in the late afternoon sun. When my daughter declared done, we set her down to roam the flowers, look at bugs, and ponder a variety of things that caught her eye. We sank into our chairs, ate slow, talked and listened, and lingered at the table laughing at our daughter's antics and our own ridiculous jokes. We talked about our day, reflected on things we had learned, and for moments simply sat in the silence taking in the sounds of a little girl's laughter, a baby's coos, the songs of birds, and a bullfrog calling out here and there.

It was beautiful.

So the next evening we did it again.

And it too was beautiful.

What I realized was, once we removed the distractions that the walls of our home contain, we were set free to just be. To enjoy the company of those around us without seeing the dishes, the clean up, the toys, the phone, and all of the other things that easily pull us away from the table and time as a family. Nature has a way of coaxing us to sit and stay. To slow down and take in the blessing and beauty that surrounds us everyday.

Being outdoors pulls typical tasks from mundane to magical. Exactly what was intended, I think.

And so, tonight, we will do it again.

We'll grab our picnic trays, hoist the baby on our hip, and trek down the stairs to the patio to sit and eat and talk and laugh and watch and listen.

And I imagine it will be beautiful.

May you find a way to pull your family or your friends or yourself outside for a meal. May you put aside the work and the hassles and the time and simply be.

And may you be so blessed by the beauty you find when you do.

[THE RECIPE]

Special Note: Although cucumbers are not in season quite yet, many farmers have greenhouse cucumbers that they bring to the Farmer's Market beginning in late spring. Hunt down your nearest market and you might just be pleasantly surprised what you will find! Take liberties with this recipe and adjust the salad throughout the season, using summer squashes and cherry tomatoes in summer, root veggies in winter, and loads of spring greens in the spring. To make it a fruit salad, sub the veggies for fruit, parlsey and chives for mint, mustard for honey or maple syrup, olive oil for walnut oil, and add just a touch of salt.

For the dressing:

1/2 c. cashews, soaked* or sunflower seeds
pure water to cover cashews
2 T. raw apple cider vinegar
1 - 2 tsp. Dijon mustard
1/8 c. extra virgin olive oil
sea salt to taste

Place soaked cashews* in a high speed blender and pour in water, enough to just cover the cashews. Add remaining ingredients and blend on high until very smooth. The consistency should be just in between runny and thick. Add a little more water if it is too thick or more oil if it is too thin. Refrigerate until ready for use.

*To soak cashews either place nuts in a glass jar, cover with double the water, and refrigerate overnight or place nuts in a glass jar, cover with double the boiling water, and soak for 10 - 15 minutes.

For the salad:

4 - 6 large potatoes, peeled and cubed
1 bunch of radishes [about 6], rinsed and finely chopped
1/2 - 1 cucumber, rinsed and cut into small pieces
1 large carrot, peeled and finely chopped
handful of green beans [if frozen, steam until just warm], cut into 1/2-inch pieces
fresh parsley, finely minced
fresh chives, finely minced
pinch or two of smoked paprika [regular paprika is fine here as well]
sea salt to taste

Place prepared potatoes in a steam basket and steam until just barely soft. Remove from heat. Add carrots to the top of the potatoes and cover to stand over residual steam [no heat necessary] for about 5 minutes. Once the carrots are just a touch soft [but still crunchy], place in a large bowl and set in refrigerator to cool [or freezer to speed up the process].

Once the potatoes and carrots are no longer hot [can still be a little warm], mix in remaining ingredients. Pour sauce over veggie mix and toss until salad is thoroughly covered.

Return to refrigerator to set for 15 - 20 minutes, allowing the flavors to meld together.

This is wonderful served with a side of sauteed asparagus.

DANDELION & 4-GREEN PASTA

This year we are resting our garden, a year of jubilee of sorts. The area we use to grow our goods has been worked, and pushed, and tilled, and faithful to us for around seven summers and we thought, as a way of saying thanks, we would allow it to rest. To just be. To gather steam and health and goodness for the next line of growing seasons.

This summer of celebration will hopefully allow us the time and space to do a couple things: re-design the garden, create more permanent raised beds, and feed the soil in a variety of ways [like compost and lasagna gardening - sounds delicious right?!].   

Taking a break from the seed starting, the watering, the weeding [although there is still a bit of weeding], the growing , the worrying, and all the other things that come with growing a garden has allowed me to notice the other edibles that surround where we live. What many view as weeds [myself included] are actually nutrient-dense, delicious foods that generally provide our bodies with exactly what we need when we need it. 

This inspired me to start a series of posts dedicated to these awesome edibles. To give you a little peak at what our yards and forests hold, how they can be used as both food and medicine, and hopefully inspire you to take a little walk around your yard with shovel and sheers in hand instead of the weed killer.

For each post, I'll give you the most common and recognizable name of each plant; parts of the plant used; whether the plant should be used externally, internally, or both; it's energies; medicinal uses and any precautions; and a recipe or two.

There are plenty of great herbal books out there should you choose to dive deeper [you can find a list of my favorites at the bottom of this post], so I will keep it short and simple here. 

May you walk outside with new eyes and a sense of adventure. May you find a bit of jubilee this season.

Special Note: Remember, whenever you are introducing your body to something new, educate yourself on what you are eating / using [especially if you have health issues / concerns]. Many of the herbs found here will be safe for most but each of us has a different composition and will respond to foods and herbs in our own unique way. 

[DANDELION: flower, leaves, roots]

Energy: [leaves] cool & bitter, [roots] cool, bitter, & sweet

Use: internal & external

For Infants & Children: Yes 

Precautions: some people may have an allergic reaction to the flowers and stems [generally those also allergic to chamomile and yarrow] - simply discontinue use if a rash occurs; should be avoided during antibiotic treatment; should be avoided if you have gallstones

Key Nutrients: vitamins A, B, C, and D; iron; potassium; calcium; magnesium; inulin; sesquiterpenes; carotenoids

Medicinal Uses: detoxification [one of the best liver decongestants and cleansers], blood purification and blood builder [one of the best available], aid for digestion, high vitamin and mineral content, enzyme balance, aids stomachaches, hepatitis, hypoglycemia, decreases blood pressure, anemia [again, one of the best], diuretic [especially for fluid retention], cystitis, nephritis, weight loss / appetite, energy and endurance, bladder infection, constipation, hemorrhoids, indigestion, IBS, gallstones, osteoporosis, good for reproductive organs, PMS, skin diseases / issues [acne, age spots, eczema, yellow jaundice], bodily restoration and rejuvination, cooling affect on the body

There is a reason this baby is tough to remove from your yard - all of those fighting, tenacious properties may be what make this plant such a nutritious food and powerful medicine.

Common Culinary Uses: salad greens, pasta, pesto, wilted and / or marinated greens, coffee substitute [roasted root], green drinks, wine, soups

[THE RECIPE: 4-GREEN PASTA]

1 package of gluten free pasta, spaghetti style
1/8 c. fresh mint, minced
1/4 c. fresh dandelion greens, washed / spun dry / cut into small strips
1/2 c. beet greens, cut into small strips
1/2 - 1 c. chard, cut into small strips
1/4 - 1/2 c. Everyday Vinaigrette [see recipe below]
1 - 2 T. dulse flakes
sea salt and pepper to taste

Cook pasta according to manufacturer instructions. While pasta is cooking, cut the greens and mix vinaigrette. When pasta is just soft [or al dente if you prefer], drain water and return pasta to pot. Quickly add vinaigrette and greens quickly tossing. Cover and let stand a few minutes to wilt the greens. Toss again. Add salt, pepper, and dulse flakes and stir well. Serve warm or cool.

This is really good served with Shaved Asparagus Salad [I half the dressing this recipe calls for because it is a bit too intense for my flavor. Start with a small amount of dressing and add until you've reached the flavor you desire. I also use Parma-Zaan in stead of Parmesan cheese].

[THE RECIPE: EVERYDAY VINAIGRETTE]
Recipe from Grow, Cook, Eat by Willi Galloway

In a pint size jar combine:

1/4 c. white wine vinegar
1/4 tsp. sea salt
1/2 tsp. honey or maple syrup
2 tsp. fine chopped shallot [optional]
2 tsp. Dijon mustard
1/3 c. chopped herbs
3/4 c. extra virgin olive oil

Cover tightly and shake vigorously for a minute or so. Store in refrigerator to keep longer and remove 5 - 10 minutes prior to use [oil will solidify over time].

You can also add fresh dandelion greens to this Caesar salad, green smoothie, spring detox tea, spring vegetable pasta salad, socca cakes - the options are endless!

[ADDITIONAL RESOURCES]

Hands On Healing Remedies by Stephanie Tourles

Medicinal Herbs by Rosemary Gladstar

Herbal Recipes for Vibrant Health by Rosemary Gladstar

The Way of Herbs by Michael Tierra

Prescription for Herbal Healing by Phyllis A. Balch

The How To Herb Book by Velma Keith & Monteen Gordon
Mother Earth Living Magazine's "All About Dandelions"

BUTTERNUT SQUASH HASHBROWNS

Warning: this post may change your life.

If you've been journeying with me for any amount of time now, you have probably picked up on my minor infatuation [borderline obsession?] with winter squash. Obvious, I know. It may seem silly but if you live anywhere north of the Mason-Dixon line and try to eat as local as possible, you know what I know - winter months can be tough. Enter winter squash.

Not only are the varieties endless, but what really gets me is: they're delicious, can be prepared a zillion different ways, are packed with nutrients [can you say beta carotene, Vitamins A and C, potassium, magnesium, carotenoids, and good complex carbs], can be stored for months, are super easy to freeze, one can make a meal for a family, and are so plentiful come fall they are cheap, cheap, cheap. Need I say more?

I realize not everyone shares my enthusiasm for this particular breed of veggie. I actually have a few mishapen, multi-colored orb-aphobes in my life [the horror, I know!]. Yes we're still friends and yes I'm still married to him. Fortunately for them, I've made it a personal goal to get these certain people to love at least one dish [and not one that I've deviously placed squash in].

Insert hashbrowns. I would bet at least 99% of the people I know have an affinity for shredded, fried potatoes. I mean, what's not to love? Potatoes, oil, salt, and pepper - simple and delicious. The problem is, the variety of potatoes available to the average consumer have significantly decreased over the years. Like from thousands to less than a dozen varieties [think grocery store - redskin, Idaho, and yukon]. Yikes. What was once a very nutritious and diverse food has been dumbed down to starch, simple carbs, sugars, and a whole lot of genetic modification. A bit less than the best [sarcasm intended]. Don't get me wrong, I love potatoes as much as the next person and try my hardest to find and plant a host of organic, heirloom varieties [check out heirloom seed catalogs like Seed Savers and Annie's Heirloom Seeds among many others] and support farmers who do the same. But variety and change rarely hurts a person, especially in the way of food.

In a spurt of creative brilliance [ie. complete lack of the necessary items in the house] I decided to julienne* some squash instead. The result? I may never go back to the potato version. Yes, I'm serious.

So, here's to you squash-avoiding, orange orb-wary, crookneck cautious husband [or friend] of mine. May this change your mind!

[THE RECIPE]

1 winter squash of choice [I used butternut here but any will do]
extra virgin olive oil
Celtic sea salt
freshly ground pepper
any other seasoning of choice

Cut off stem and butt end of the squash. Using a vegetable peeler, carefully remove skin of squash [it's super easy]. Cut squash in half, length-wise. Scoop out seeds and innards, saving seeds for sauce. Begin to julienne squash, working away from the hand you are using to hold the squash [I'm not into kitchen casualties - safety first people!]. If you are doing a single serving, simply julienne a quarter to half of the whole squash. The entire squash should feed about four to five people depending on serving size.

Pour enough oil in cast iron skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Carefully dump in shredded squash, spreading evenly. Toss a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Flip/stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper, and pumpkin seed dressing to taste and enjoy!

I love serving this over a bed of black rice or adjacent to a spinach and baby greens salad. A local farm with a greenhouse may have baby greens and spinach this time of year and many with hoop houses are beginning to plant. It's worth scouting out the fresh, local stuff!

[FOR THE DRESSING]

seeds from one winter squash
extra virgin olive oil
white wine vinegar
salt
freshly ground pepper

Rinse seeds in a fine mesh strainer. Spread on baking sheet, sprinkle with a little salt and pepper, and either lightly toast in a toaster oven or bake at 400 degrees in oven until dry and crisp [check often so they don't burn].

Place toasted seeds in food processor with enough oil to cover and a splash of vinegar. Blend until smooth. Taste and season with salt and pepper if needed.

*A side note about julienne. This particular kitchen tool may be the most useful gift I've ever received [thanks Mom!] and it cost 25 cents. Okay, mine came from a garage sale but this little baby is used almost as much as my VitaMix which means I use it a lot. I highly recommend you go out immediately and find yourself one. I'm sure some uninformed, sorry someone donated one to a local thrift store, has for purchase at a garage sale, on Craig's List or Amazon. You may be able to find one through Freecycle or facebook.