It's winter. It's cold. I know you are all craving foods to keep you warm and cozy...but you also want to keep it healthy because bathing suit season really isn't thaaaaat far away, right?! Well, keep up with eating colorfully, locally, organically and seasonally and I guarantee that you will feel more energized, more in tune with yourself, a bit lighter...and may have less of a risk to get sick this flu season. Looking for that healthy, nutrient rich, seasonal food to sink your teeth into? Get yourself a Kabocha ~ aka a winter squash. After being cooked, Kabocha is the texture of a sweet potato meets a pumpkin...it is fluffy and has a sweet taste. This vegetable (er, technically a fruit) is rich in iron, vitamin C, potassium, beta-carotene and also contains B vitamins, calcium and folic acid. Roast some up tonight, season that bad boy and eat it all by itself ~ or add to your soups and salads, layer it into your lasagnas and sandwiches...or even add to your favorite smoothie for a unique, yet delicious treat. I roasted me up some Kabocha on Monday night and used it in various ways throughout the week. Here is a recipe for a super simple salad that I made...refreshing, clean and yummy!
Ingredients/Directions for baking squash:
- Preheat oven to 400 degrees Fahrenheit.
- Take 1 Kabocha Squash and cut in half (using a very sharp knife...these suckers are hard!) and scoop out the seeds.
- Cut the squash into 1/2 inch crescent shapes and add to a mixing bowl.
- Take 2 Tablespoons coconut oil, toss with squash and season with a generous amount of Real Salt & fresh ground pepper.
- Spread the squash out into a single layer on a baking sheet lined with tin foil.
- Bake for 25 minutes or so, flipping halfway through.
Ingredients/Directions for Kabocha & Avocado Salad:
- 1 Kabocha Squash, baked and ready to eat (using directions above)
- 1 ripe avocado, cut into crescent shaped pieces
- 3 Tablespoons diced red onion
- 2-3 large handfuls freshly washed arugula
- 2 Tablespoons olive oil
- salt (again, we like Real Salt...a lot)
- fresh cracked pepper
- juice of 1 lemon
Wash your arugula, pat dry with a paper towel and add to a salad bowl. Top arugula with remaining vegetables (squash, avocado & onion). Dress with olive oil, lemon, salt & pepper. Toss together real nice and serve alone or alongside a main dish.