Lentil Squash Soup
Thanks to Rebecca Katz for this recipe inspiration.
1 yellow onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 cup dried green lentils, rinsed and boiled
1 cup kale or Swiss chard, chopped
Now, chop vegetables.
As part of my studies in university, I had the great honor to live on the island of Bali for over 6 months. I spent time with 13 other amazing students from all over the United States, Balinese people, and all of the spirits that are alive and thriving on this animist island in the Indonesian archipelago.
I learned so much about how words create reality and food nourishes that reality, from feeding gods and the earth to feeding ourselves.
When I think about cooking now, I think about what's readily available around me what might nourish me in a way that nourishes the earth and stays in alignment with the season
I also trust tjat the food I prepare might provide inspiration for others to live their lives with more meaning.
Here is a breakfast recipe that's currently inspiring me quite a bit and warming my soul during the cold blustery days of January in Vermont.
Shredded Vegetable Bread
You will need:
1 cup shredded zucchini
1 cup shredded carrots
1 cup of almond flour
1 1/2 cups of cornmeal
half teaspoon salt
half teaspoon nutmeg
1 teaspoon thyme
3 tablespoons olive oil
3 tablespoons flaxseed meal
half cup of rice milk
Preheat oven to 350 degrees.
Oil a glass baking dish.
Shred carrots and zucchini.
Mix all ingredients together well.
Press into baking dish.
Bake for 45 minutes.
Enjoy topped with tahini if you like.
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