2020-10-04T18:49:37.519Z2020-10-04T18:49:37.519Z
Sunday, October 4, 2020

Of Squash and Potatoes

Delicious food is a common joy that puts a smile on even the most grumpiest of faces. It is nourishing, comforting and delightful. Afterall, food was meant to be a source of nourshiment to the soul and body, not contention, shame or guilt.


We must strike balance in our approach to nourshiment and with that concept of balance comes fearlessness.


Experimenting with different flavors and techniques can be fun, without breaking the wallet or time bank. So, that is what I do; try out different ideas to mix nourshing foods, seeking to find ones that complete each other and gain another notch in my kitchen toolbelt.


This recipe fit my bill. It was easy, delicious and fairly quick. It was a combination of butternut squash and potatoes! That is right!


FOOD OF THE MONTH: BUTTERNUT SQUASH


Bake butternut Squash on 370 degree F for ~40 minutes (depending on its size and your oven) and puree it down in a blender with 1/4 c of water and 1 tsp of Nutritional Yeast.

Pour this on sliced potatoes (pre-boiled for 5-8 minutes and dried), sliced button mushrooms and sliced white onions lined in a pan.

Sprinkle Himayalan or Sea Salt and repeat the process.

Once the pan is filled with at least 3 layers, place the pan in the oven on 350 for 40 minutes.


Why am I not giving you a full recipe? Because I believe you have creativity within you. I give you the suggested ingredients and your version of joyful eats based on your unique style and pallet.


And please share your creation by emailing photos to lashanda@holisticleewellness.com anytime or #holisticleerecreates on Instagram!

Lashanda Lee, NBC-HWC
Eco-sustainable Health Coach, Holistic Nutritionist, MS & TS-RYT

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