Welcome to late summer! In order to nourish your body during this seasonal shift, it would be beneficial to incorporate foods that strengthen the Earth element. Mild, golden and round foods support spleen and stomach qi such as pumpkin, sweet potato, yams, millet, corn, onions, carrot, squash, rice and peas.
Try this delicious recipe that incorporates foods to balance the Earth element during this late summer transition!
Ingredients
2 small acorn squash – halved and seeded
2 tablespoons olive oil
1 1/4 cups water
2 cloves garlic – minced
1 small lemon – zested and juiced
1/2 cup quinoa – rinsed and drained
1/4 cup chopped parsley
2 tablespoons chopped chives
1/3 cup crumbled feta cheese
1/3 cup roasted and salted pistachios – coarsely chopped
Salt and freshly ground black pepper
Directions
1. Preheat oven to 400 degrees
2. Line a baking sheet with nonstick aluminium foil or parchment paper
3. Brush cut side of squash with olive oil and season with salt and black pepper. Place cut side down on the baking sheet. Bake until tender and lightly browned for 25-30 minutes
4. Meanwhile, bring water, garlic, lemon zest and lemon juice to a boil
5. Add quinoa, reduce heat to medium-low and cook 12-15 minutes or until the water is almost absorbed and the germ is beginning to appear
6. Cover, remove from heat and let stand 10-15 minutes. Fluff quinoa with a fork and transfer to a bowl
7. Divide filling among the quash and serve
BON APPETIT !
Recipe from A Chef’s Kitchen
Allie Franczak, RAc