It all started one morning after meditating on a beloved (much needed) sunny day, and I got really into this lemon half. Ah yes, the importance of starting out the day erring on the side of, “exactly what I want.” What do I envision for myself?
If I can have this moment in the day to cultivate whatever it is that I want, outside of external influences… what would I do? How would I feel? That seems to be an appropriate introduction, or re-introduction (if you’ve read my past blogs), to go along with a .•∆˚brånd new«÷ post on this site. A little taste of what’s to come…
Another thing to note is that I’ve got the unique challenge or blessing to be working strictly with an iPhone at the moment. I have a fun camera set for phones that I’m very excited to be working with! Since I unexepectedly moved to Taos, New Mexico, I left most of my belongings in Florida, including a DSLR, which has been out-of-service anyway. I packed lightly.
I decided to bring it up because it’s important for me to bring up those “seeming” obstacles, and realize that they don’t have to be road blocks. Comparison is out of the equation. Doing the best with what I’ve got, while keeping the door open to keep growing. For that, I am grateful.
Doing the best with what I’ve got in the scheme of “now”. What have I got in the fridge?
Baked s’ghetti squash
per le signore
- 1 large spaghetti squash
- let's use the best oil you've got
- 2 handfuls shiitakes, sliced
- coconut aminos, to taste
- 1 cup raw cashews
- Juice of 1/2 lemon
- 1 capful of apple cider vinegar
- fresh water, start out with 1/2 cup and adjust to your creamy desires
- 2 spring onion stalks, sliced
- 1/2 bunch parsley, chopped
- Pre-heat oven to 400F.
- Cut squash in half, keep seeds intact, ad use your favorite cooking oil to make it all nice and shiny.
- Sea salt ad pepper to season, optional.
- Set in oven (once ready), bake for 40 minutes, give or take.
- Slice them shiitakes up real nice!
- Heat a pan, med-high, REFRAIN FROM ADDIG GREASE OR WATER!
- Because what you're gonna do... is let the mushrooms ooze out their own juices. Give them a chance to do it on their own because they can, and will reward you for your patience with the utmost flavor bombs.
- Let them ooze, flip sides, then add some light-hearted splashes of coconut aminos.
- Stir lightly, turn off heat, and set aside.
- Add all ingredients, except for spring onions ad parsley, into a high-speed blender. Power it on! Adding more water if necessary.
- To get the most delightful herbal notes in your cream, add the onion ad parsley to the mix, and pulse about two or three times. YUM!
- Once you have all your components made aka that squash is finally done baking, piece it together to make your favorite spring or summer dish (I promise)!
- I like to keep things like spaghetti squash and sweet potato baked (plainly) beforehand, and I simply serve with whatever catches my fancy. A little edible life-hack for ya *wink wink*.
One other thing I’d like to note before I leave…
I have a new found appreciation for hiking since moving out to New Mexico. Granted, this was from awhile ago, these are some photos of a hike we went on… the highest elevation I’ve been thus! It was quite an adventure as there was one point I was trekking through snow that my whole leg slid into! That was funny! And little Matilda braved through it with some ice chunks on her belly. But nothing a little fire can’t melt and warm! Such a blissful halfway point to come back the mountain, soaking up the sun.