Nourishing Nutrition
Eat Well, Be Well!

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Food For Thought: What Are You Grateful For?

Thanksgiving is here and it is a great time to reflect on something for which you are grateful.  This week, I am feeling very grateful to our family farmers, the courageous individuals who have chosen a sustainable way of living and making a difference.  The food they grow nourishes our bodies and they are true stewards of our environment.

Thank you Phil and Katherine Foster of Pinnacle Organic Produce for some seriously beautiful Delicata squash, which will be the center of my holiday table this year and is featured in the recipe below.

By the way, what are you making for Thanksgiving this year?  I have created an entire vegetarian thanksgiving menu, complete with recipes and a shopping list.  You can download it at www.newleaf.com.

Smiling Squash and Chard Curry

Serves 4-6

Preparation Time 20 minutes
Cooking time 30 minutes

The delicata squash slices look like smiles…what a fun and super-healthy dinner!

Did you know that light coconut milk is just watered down?  If you want to save calories, you can make it yourself using half a can of coconut milk to half a can of water.  Freeze the rest for later use.

1 Tablespoon unrefined coconut oil
1 yellow onion, thinly sliced
2 delicata squash, cut in half, seeded and then cut into moons (they look like smiles!)
2 heads rainbow chard, washed well*, stems cut out, and thinly sliced
1/2 cup vegetable stock
1 15-oz can organic coconut milk
1/2 teaspoon red curry paste
1/2 cup fresh cilantro
1 Tablespoon fresh lime juice and lime wedges for garnish

*Wash chard well (it is really sandy!)  I find the easiest thing is to cut it first, wash the pieces and dry it in a salad spinner.

Melt coconut oil in a large pan with a lid over medium heat.  Add onion and squash smiles and sauté until onion is clear, about 5 minutes.  Add chard and pour vegetable stock over top.  Cover and let chard steam for 5 minutes.

Now, push the vegetables to the side and add the coconut milk and curry paste to the pot, stirring the curry paste really well (smoosh it down with a fork if needed) to make sure it is totally dissolved (really dissolved—no one wants to bite into a chuck of this stuff!).  Stir in cilantro and lime juice.  Now, give it a taste—do you want more curry paste?  If so, add some now (again, make sure it is well-dissolved).  Simmer for 5 minutes, or until squash smiles are tender.  Serve.

Have a wonderful Thanksgiving!  ~Jennifer

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This recipe is from my Weekly Meal Plan–Click Here To Try it Free for Two Weeks!

Serves 4 (servings are pretty small—you might want to double this!)

MEAL IN MINUTES!

Preparation Time 10 mins
Cooking time 15 mins

This simple dish is a testimony to how truly yummy simple food can be.  Tender, peppery baby arugula is great in salads, but I also love it lightly sautéed with garlic and tossed with pasta.  Pasta made from quinoa is tasty and gluten free.

1  8-oz box Quinoa Spaghetti Pasta
1 Tablespoon olive oil
3 garlic cloves, minced
pinch red pepper flakes
1 15-oz can diced tomatoes
1/2 cup kalamata olives, halved
5 oz baby arugula
salt and pepper to taste

Fill a large pot with water, add a pinch of salt and bring to a boil.  Add quinoa pasta and cook for 6-9 minutes, or until al dente.

Meanwhile, heat oil in a large skillet.  Add garlic, pepper flakes and tomatoes and cook for 5 minutes or until tomatoes are heated through.  At this point, add olives and arugula and stir to wilt.  Add cooked pasta and stir around to get all the pasta covered, season to taste with salt and pepper and serve.

Until Next Week, Eat Well, Be Well and LOVE Every Bite!

~Jennifer

See this recipe with comments “Arugula and Tomato Pasta” »