Nourishing Nutrition
Eat Well, Be Well!

This Food For Thought and healthy recipe are from my weekly meal plan.  Sign up today and try it free for two weeks!

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

Filed under Recipes — Comments Feed,