First meal back in Tahoe!
- Barley with ghee
- Whole mung beans with ghee, turmeric powder, cumin powder, coriander powder and asafoetida
- Pumpkin and acorn squash (both from the farmers’ market!) with ghee, fresh ginger, coriander powder, a pinch of nutmeg and cinnamon. Topped with pumpkin seeds toasted with ghee and curry powder. Yum!
- Broccoli and kale with ghee, fresh ginger, cumin seeds, fennel seeds, and coriander powder.
Love these fall vegetables. I cooked a pumpkin (I assume Sugar Pie variety), which was surprisingly watery and juicy, with a light flavor. The acorn squash was much denser, meatier, and more flavorful. A good combination, and fun to compare! I love the grounding heartiness of the acorn squash- it has been so cold and windy, and those nourishing qualities are just what we need this time of year.