Easy Intuitive Dinner
I talk to my clients often about intuitive cooking. The concept of following your own creative guidance instead of every single element of a recipe. Often this intuition leads me to delicious places, but yes, at times it does end in a bit of taste-less disaster. Nonetheless, it's the experimentation in and of itself that brings me the most joy and excitement as I cook. Plus, there's always UBER Eats if you need quick take-out, right?
Here is the first of many new intuitive cooking meals, complete with rough guidelines to use or not use as you plan your next easy meal.
For this lovely soup, I used homemade bone broth but store-bought or chicken/veggie broth is a great option. I cooked a package of brown rice noodles, then as they were strained, heated up the broth in the same pot. From there, I added a bit of flavoring - some garlic, a bit of chili, and some cumin and sea salt, I added the noodles back in with a teeny bit of chopped kale and the soup was done
One of my favorite parts of autumn is the squash. Butternut, acorn, kabocha, I don't care. It's all good. This foolproof recipe for cooking squash in the oven was actually shared by my husband. Heat your over to about 325 F. Use a sharp knife to poke a few holds in your squash but keep it whole. Place on a cookie sheet or baking sheet and slow-roast for about 2 hours give or take a half an hour if the squash is super small, or super large. You know it's done when you can poke the skin with a fork and it goes right through. From there, Let it cool slightly, slice, scoop out any seeds and eat plain or use a bit of olive oil or ghee and some sea salt for divine and easy squash love.
This might be one of my favorite intuitive greens recipes ever. I added about 2 TBSP of ghee (you can always use olive oil too) and started to cook a few cups of roughly chopped kale over medium-high heat. From there I added some sea salt. A bit of umi plum vinegar (apple cider is another great sub), and the last delicious piece? Some pumpkin seeds. Again, use what you've got! I could see sunflower, almonds or even walnuts also tasting great.
So get cooking and let me know how it goes!