Cheers to doing things a little differently... just because different is what feels right.
There are many ways this mantra has come up for me this year, in my relationships, my career, and my food.
Traditionally, The Holidays are a time to gorge oneself on nutritionally empty foods. Of course this can be fun in the moment. But that 'good' feeling passes soon after the food passes one's lips. This holiday season I can't help but to think deeply about how I am feeding myself in terms of the food that I put in my belly and my primary foods. To learn more about primary foods, click here and/or ask me to explain more.
Thank you Rachel Kurtz, the author of the fabulous vegetarian cooking blog at www.Kitchsplosion.com, for this delicious gluten free fall dish. I served the stuffing, sans squash, as a side at our organic Thanksgiving Feast this year.
Acorn Squash with Quinoa Stuffing
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth or water to cook quinoa
2 large acorn squashes, halved and seeds scooped out and insides rubbed with olive oil
1 TBS olive oil
1 cup minced onion
1/2 lb. mushrooms, minced
1 clove garlic, minced
2 stalks celery, minced
1/2 tsp salt
1/2 tsp sage
1/2 tsp thyme
2 TBS lemon juice
1/4 cup chopped walnuts
1/4 cup raw sunflower seeds
1 apple, cored and chopped
6 dried apricots, minced