Spring has sprung! The flowered trees finally blossomed here in Metro Detroit over the last week, and it’s magical! Seriously, I know that sounds cheesy, but I find flowering trees so beautiful and enchanting. Energy-shifting, on the cusp of powerful, wonderful change. Late spring, people – a powerful time! That full moon in Scorpio last week – it’s bringing some seriously powerful manifestations with it, I can just feel it!
OK, now that I’ve waxed all poetic and hippie-like, it’s time to get down to the practical nuts-and-bolts of why I am here: to relay a healthful veggie stir-fry recipe that will help to cleanse our bodies from all that rich winter comfort food we’ve been eating for months.
Nature knows what’s up. She knows that healthy fat is where it’s at! And what better source is there of plant-based healthy fat than avocados? I’m OBSESSED with them! They are so richly delicious, with all that yummy healthy good monounsaturated fat and loads of vitamins and minerals, including vitamins K and C and potassium. They’re like nature’s butter, fresh off the tree instead of straight from the cow’s udder (and I’m sure the cows are more than happy to share that distinction with them if it means they will be hassled less!).
I hope everyone is having a wonderful holiday break! When you get sick of all that leftover ham (delicious in its own right, but how many ham sandwiches in a row can a person eat, really?), make this creamy, decadent acorn squash and spinach risotto. It’s easy and delicious and probably takes less effort than forcing yourself out of your jammies to go get carryout would.
I couldn’t figure out what ingredients of this fruit salad to incorporate into the title because they are all so frickin’ delicious and integral to the flavor – so I just incorporated them all! Longest title ever – but very apropos, considering that this is one summer side that is not short on flavor.
Recipe creation, for me, often originates from the practical standpoint of “I need to use X and Y and Z before they go bad – what can I incorporate them in?” I’m sure many of you can relate, especially at this time of year, when swoon-worthy produce is everywhere. It’s too easy to buy too much up at once at my beloved neighborhood Italian produce market – it just all always looks so lovely!
Peanut butter – how I missed thee! I was without it for about the past week, until my planned trip to the grocery store last night, and it would not be exaggerating to say that my life felt a little emptier during that time. My workday was not the same without my mid-morning snack of apple slices and peanut butter, and while tahini paste makes an excellent ingredient in hummus and dressings, it was not the greatest substitute for my favorite nut butter in my oatmeal. Now I’m three-cans flush with the stuff, so life is good. And in homage to one of my favorite foods ever being back in my life, I’ve created this granola.
It was Easter Sunday, a mild, early-spring evening – not exactly the setting that inspires the creation of a traditionally cold-weather recipe. But I really wanted to put the butternut squash languishing in my refrigerator and my last three sweet potatoes to use. So this butternut squash and sweet potato soup was born.