What’s Been On My Plate That Needs To Get On Yours

January is a time of resetting. Even if you aren’t going on juice cleanses or crazy diets there can be an internal asking for food that makes you feel clean and good, rather than the overly sweet, way-too-rich food of the past months.

In the last few days, after weeks of eating more desserts and dairy than usual, my body’s been asking for a break. A gentle reprieve, shall we say, to get back to the foods that really make her feel her best.

So here’s what’s been on my plate as of late that makes me feel super satisfied, alert and connected to my self.

Lots and lots of kabocha squash.

If you aren’t a fan, you soon will be and if you do know this very special squash, then you know what I’m talking about.

Besides having an incredibly thick, rich texture it’s also quite sweet.  A perfect medium to give you sweetness on your tongue without it needing to come from sugary sources.

Here are some recipes to get you started.

Hong Kong Style Curry

Apple Cider Braised Squash with Pomegranates and Walnuts

Squash and Lentil Soup

Simple Macrobiotic Beans and Squash

(Wanna share these recipes?  Do it here.)

That said, my 3 favorite (and easiest) ways to eat kabocha squash are:

1) Cut the kabocha into quarters, scoop out the seeds, rub the center and outside with olive oil, salt and pepper and roast at 400 degrees for 50 minutes.  Scoop out the soft center and throw it into an omelette or mash with sauteed garlic and onions as a side dish.

2)  Save the roasted skin of the kabocha and dip it in tahini sauce for a sweet snack.

3) Cut the kabocha into quarters, scoop out the seeds, cut the squash into 1 inch cubes (it’s up to you if you want to peel it), mix with olive oil, salt and pepper and roast at 350 for 40 minutes.  The cubes are delicious to eat on their own or as an addition to soups and salads.

One the quickest ways I settle back into my body is to get in the kitchen and cook just for me. I hope these recipes inspire you to do the same.

Big love,



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