Sweet Potato and Fennel Curry. India has been on my brain for the past few weeks. It feels like ages since I got on that plane and headed to Mumbai earlier this year. The waterfalls, the beach, the ashram… I returned home with a strong sense of self, a free soul and a happy heart. Maybe this yearning has been sparked by all the yoga I’ve been doing, the Indian food I’ve started to eat again, or the calm I’ve been injecting into my life. Either way, my heart longs to go back. With each day that passes, I get more rooted in Montreal and more interested in going back to India a second time. Until I figure out how to get myself there, I’ll just continue to eat my weight in Indian food, practice yoga, and stay true to myself.
Oh yes, and go on grand adventures in this new city of ours! We checked out Montreal’s underground city a couple of days ago and boy, was it something. Kevin and I spent 4 hours trying to visit each and every mall, barely stopping for anything, and we still couldn’t see it all. That’s insane. Prep time: Keeping It Fun with Acorn Squash. Eating locally means going with the best the season has to offer. I receive a box from my CSA farm every week. Summers are so easy and bountiful, Autumn is more of a challenge for me. There is only so much winter squash I can eat before I start to crave the stunning greens of Spring and Summer. My solution is to diversify how I prepare the Fall cornucopia that crosses the threshold of my kitchen. There are many recipes on the internet for eggplant glazed with miso. I decided to take the concept and apply it to the humble acorn squash. I had the perfect miso glaze in my recipe box. Miso Glazed Acorn Squash (serves 4)This dish can be made with any firm fleshed winter squash. 1 acorn squash, seeded and quartered 1/4 cup white miso2 tablespoons rice vinegar2 tablespoons water1 teaspoon fresh grated ginger2 tablespoons agave nectar 2 tablespoons black sesame seeds Preheat oven to 400Foil cookie-sheet or baking dish.
Miso-Braised Butternut Squash Recipe. Mac-and-Cheese-Style Cauliflower Recipe. Nutritional information Serves 8 Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form. 1 large head cauliflower (1 ½ lb.), cut into medium florets (8 cups) 2 Tbs. butter or margarine 3 Tbs. all-purpose flour 2 cups low-fat milk 1 clove garlic, minced (1 tsp.) 2 cups grated extra-sharp Cheddar cheese ½ cup nutritional yeast 1 pinch cayenne pepper 2 egg yolks 1 ½ cups fresh breadcrumbs 1. 2. 3. January/February 2012 p.46. Dinner for Under $3. Boy, did my lunch hold me over today or what! I was super hungry this morning and thought it would be a snackie day like none other….but it wasn’t at all.
Despite being stuck at my desk too! I’m thinking my stomach liked the [healthy] fatty avocado that I fed it. It has just occurred to me that I’ve been extra munchie the last couple of weeks because the meals served here at work are lower in fat than I prefer to eat. I think that’s why I’ve been after my meals. Time also flew today because I was writing a short article on mindful eating for my company blog–the one I created as my final project! This afternoon I had some It tasted like kettle corn but a different kind of sweet.
See the agave sparkles? After work I was craving eggplant (never thought I’d say that a few years back) so I stopped at Fresh Market and picked up a small eggplant for $1.46! I sliced it up Put it in a pan with some seasonings+water Covered it up The plate said it was oven safe…so I figured it wouldn’t explode on me.