I don’t really write recipes–I’d rather spend my time cooking. But my friends Dawn and Helen asked me to put this one together. It’s inspired by RG Enriquez of Astig Vegan, a blogger you should definitely check out if you want to explore vegan and/or Filipino food.
This recipe is vegan, but you could modify it to meet your dietary needs or taste preferences. It can stand alone as a main dish or as a hearty side. Eat it with rice and bagoong if you’re feeling Filipino.
Kabocha Squash and Kale in Coconut Milk
- 1 tablespoon vegan margarine (or your fat of choice)
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1 bunch kale, middle stems removed and leaves torn into bite-sized pieces
- 4-6 cups kabocha squash, peeled and chopped into 1-inch pieces (half of a small-to-medium squash)
- 2 14 oz. cans unsweetened coconut milk
- Salt and pepper to taste
Melt vegan margarine over medium-high heat in a large saucepan or Dutch oven. Add chopped onion and cook 3-5 minutes until soft and translucent. Put in minced garlic and cook for another minute. Stir in kale and cook for 5 minutes until kale is wilted. Place chopped squash in pan, pour in coconut milk, and add salt and pepper. Bring to a boil, and then turn heat to low and simmer for 15-20 minutes, stirring occasionally. You’ll know it’s done when you can easily pierce the squash with a fork. Taste and add more salt and pepper to your liking.
It’s 5:30 in the morning. I’m in my basement staring bleary-eyed at my laptop, and I’m sweating—a lot—as I do my best to follow an online workout video.
After completing a particularly grueling set of exercises, the instructor takes a quick break on her mat. She catches her breath and says, “I don’t enjoy that. Not at all.”
The moment makes me laugh because it is exactly what I was thinking. It also inspires me because right after the instructor says this, she launches into another set of challenging moves.
This is Jenn Jordan and For the Glow.
A few weeks ago, an acquaintance of mine named Michael sent me a message asking if we could get together and cook.
He wrote, “One of my favorite ways to get to know someone is to learn how to cook something.”
It was an unexpected and lovely invitation to connect.
Unless you’re Andrew Zimmern, there’s always a new food to discover, taste, and cook.
It doesn’t have to be an exotic find to be exciting. Spaghetti squash is very easy to prepare and has a much shorter cooking time compared to other squash. Continue reading
I’ve always been somewhat skeptical of detox diets. Many of them seem to be based on dubious nutrition claims, and the people I know who’ve gone through these programs were never happy about it. Instead, they were irritable and depressed.
However, after 6 months away from the gym due to a knee injury and an indulgent vacation that included one too many piña coladas, the number on the scale was truly alarming. I weighed almost as much as I did when I was pregnant with my son 5 years ago.
So I started researching cleanses.