Whole Bowl of the Day

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.

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