Roasted Acorn Squash with Herb Dressing

Winter squashe might be one of my favorite things about the fall. Aren't they just so delicious?

You can't ever go wrong with a baked squash of any kind. This recipe here is a simple go-to of mine that takes little preparation and packs a lot of flavor. 

What's best about winter squash varieties is that they are super nutritious. They are high in antioxidants (hence their bright color), contain fiber, and have good amounts of calcium, magnesium, potassium, and iron.

Squash is meant to be comforting on all levels for this time of year. Get cooking! 

Ingredients

Roasted Acorn Squash:

1 acorn squash

1-2 Tablespoon coconut oil, melted, enough to coat squash

Pinch of sea salt and black pepper

Herb Dressing:

½ cup parsley, finely chopped

½ cup cilantro, finely chopped

¼ cup basil, finely chopped

½ - 1 cup extra virgin olive oil, enough to cover herbs

Juice of ½ lemon

Sea salt and black pepper, to taste

Pinch of chili flakes, to taste

Procedure

To cook squash:

1. Preheat oven to 400 F.
2. Cut squash in half from top to bottom. Scrape out seeds with a spoon and save (you can toast them or blend in smoothies). Cut into ¾-inch thick half moons.
3. Toss squash with coconut oil, sea salt, and black pepper on a baking sheet lined with parchment paper.
4. Spread out evenly and bake for about 30 minutes, turning at 15 minutes, until squash is soft in the middle.

To make dressing:

1. Place finely chopped herbs in a small bowl.
2. Add olive oil slowly while whisking. Add enough olive oil to cover and create a dressing-like consistency that can be poured.
3. Season with lemon juice, sea salt, black pepper, and chili flakes until you reach desired taste.
4. Serve cooked squash and drizzle herb dressing over it.

Serves 2-3

This recipe was created for Oh My Drifter and photographed by the lovely Micaela. 

Creamy Pumpkin Curry Soup

Pumpkin everything is going on in my kitchen these days. I love the colors and flavors of fall. Here's one of my favorite creations this season so far. You can use any variety of pumpkin, squash, or carrots as a base for this. They're all delicious.

Ingredients

1 medium sugar pie pumpkin

1 Tablespoon coconut oil

1 onion, sliced

1 clove garlic

4 cups homemade vegetable stock, spring water, or almond milk

1 Tablespoon curry powder

1 Tablespoon balsamic vinegar or red wine vinegar

1 teaspoon cinnamon

1 teaspoon Garam masala (optional)

1/2 teaspoon sea salt

Juice of 1 lemon

Procedure

1. Preheat oven to 425 F.
2. Cut pumpkin in half and scoop out seeds with a spoon. Don't discard seeds, you can make use of them!
3. Lay the pumpkin halves face down on a baking dish and add a bit of water to cover the bottom of the dish. Bake for 45-60 minutes, until tender. When fully cooked, pumpkin can easily be separated from skin and scooped out with a spoon.
4. Transfer pumpkin to blender, add remaining ingredients, and blend until smooth. Taste and adjust seasoning.

Serves 6

Leave me a comment below to share how your fall curry creation came out!

x,

Giovanna

Strawberry-Tahini Milkshake {dairy-free}

While I prepare pumpkin everything for my upcoming fall brunch club, I'm also still holding on to summer for as long as I can. When strawberry season was at it's peak, I loaded up on them every time I visited the farmers market and froze them so I could later use them for delicious recipes such as my simple strawberry-matcha sorbet and this milkshake/smoothie I'm about to share with you.

I just love using strawberries in my smoothies since they give it just enough sweetness and add anti-inflammatory and skin nourishing properties. Tahini also provides tons of health properties. It is made out of sesame seeds, which are an excellent source of copper, selenium, manganese, calcium, magnesium, iron, zinc, and fiber. All these minerals are important for many functions of the body, but especially nourish the skin, bones, and aid with PMS. Tahini is also a great source of plant-based protein, which stabilizes blood sugar and will leave you feeling satisfied.

I hope you enjoy this taste of summer as we move into the chillier days. Perfect for breakfast, snack, or dessert.

Ingredients

1 1/2 cups frozen strawberries

2 Tablespoons tahini

1 cup coconut milk (or any nut milk of choice)

1 teaspoon raw maca powder, optional

1/2 teaspoon ground vanilla bean

1 drop vanilla stevia (I use Omica Organics brand) or 1 teaspoon raw honey

Pinch of cinnamon

Pinch of sea salt

Procedure

1. Blend all ingredients together until smooth.
2. Top with toppings of choice: shredded coconut, bee pollen, sliced strawberries, cinnamon

Serves 1

Enjoy! x

Captures of Our First Community Brunch Club

I'm so excited to say that our first brunch club was a success!  The room was filled with like-minded and inspiring individuals. If I've learned anything in the past 4 years that I've been a nutrition & health educator (and going through my personal health journey), it's that health is so much more than 'what to eat and what not to eat.' It's truly about community and surrounding ourselves with people that are also on the path to optimal health and well-being.

I loved sharing this experience with everyone and opening up the opportunity for people to connect and support one another. The location was amazing as well - 18Reasons, it made the event that much better.

Thank you to everyone that attended, supported, and participated in making this day happen. Below are the beautiful captures of the September brunch club, taken by my lovely friend Erica Bean.

I cannot wait for the next one this month! Stay tuned for the date.

Xo,

Giovanna