Thursday, November 5, 2015

tasting fall

Over the past year, learning about food and it's ability to heal has empowered me. I can't seem to gain enough knowledge about all the little nutrients that can change our bodies and lives.

Eating is about preserving our bodies, caring for the powerhouses that can do so many incredible things. If eating keeps us alive, why are supermarket shelves filled with little death pills?

Food should taste good. Health should taste good. I'm learning how to create this, and currently, fall is what I'm craving.

Nutrition wise, winter squash is a powerhouse. It's chock-full of beta carotene (which our bodies convert to vitamin A), vitamin C, manganese, potassium, fiber, and even omega-3 fats. It is one of the richest sources of plant based anti-inflammatory nutrients, perfect for pesky winter colds. Winter squash is also a prebiotic, helping to support the HEALTHY bacteria in the gut.

roasted red kabocha squash

1 small red kabocha squash (about 1 pound)
1-3 teaspoons coconut oil, melted
sea salt

preheat the oven to 400 degrees. slice the squash (the more thinly you do so, the faster it cooks). brush with the melted coconut oil, and sprinkle with cinnamon and sea salt. roast for 25-30 minutes, or until tender and most delicious. enjoy the party in your mouth