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Winter Squash:
Winter squash are among us. Although we call them winter squash, they are actually harvested in late summer and early fall and stored throughout the winter. The outer skins of these squash are typically hard and thick. Inside, there are mature seeds and the flesh ranges in color from a pale yellow to a brilliant orange. The taste of these squash? Heaven! Sweet and creamy!
To receive the fullest flavor from the squash, baking is the cooking method of choice. It brings out the full, sweet, nutty flavor of the squash. The uses for the squash are very versatile; from soups, side dishes, pastas, breads and desserts!
When choosing squash, look for a skin that is hard, dry and free of soft spots.
Cutting open a winter squash requires a sharp knife and a steady hand! Make sure you are on a steady surface and that the squash is stable. For the rounder squashes, try cutting off the base so that it has a flat surface. Once cut, you will need to remove the seeds. The seeds can be washed off and then baked with some oil and salt for a tasty snack!
Store winter squash in a cool, dry, well ventilated area. Check them often to make sure that they are not spoiling. Use the squash within 3 to 6 months from purchase. If you cut a squash, but do not plan to cook it all, tightly wrap the uncooked pieces and place in the refrigerator. Cook within 5 days.
Winter squash are a wonderful source of natural sugars, carbohydrates, and beta carotene. They provide us with vitamins A and C as well as potassium, iron, riboflavin, and magnesium. In Chinese Medicine, winter squash are considered warming foods which improve energy circulation. Their sweet taste makes them medicinal to the spleen, stomach and pancreas.
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OCTOBER 2010 is NON GMO MONTH!
I would imagine that most of us would want to be described as strong, vital, healthy, intelligent and compassionate. What are the foods we eat that make us so?
Unfortunately, the foods in the Standard American Diet (SAD) do not supply us with health, vitality, intelligence and strong social character. On the contrary; we complain of lethargy, forgetfulness, anger, and intolerance. Allergies, autoimmune diseases, inflammatory diseases and childhood illnesses are on the rise. Making wise food decisions can ultimately affect our vitality and have tremendous healing abilities.
We make wise food choices by being well informed about our food supply. The one issue that has been quite pressing to me lately is the issue of Genetic Engineering. You may have seen the terms GMO (Genetically Modified Organism) or GE (genetically engineered) foods. Very briefly, genetic engineering is the process whereby genes from one organism are moved into the cells of another.... essentially crossing species that would not normally cross in nature. An example of this is inserting fish genes into strawberries and tomatoes to make them resistant to frost and thus have a longer growing (and selling) period.
Proponents of genetic engineering claim that this techonology is the next big revolution in farming. For instance, crops can be genetically modified to resist pests (such as Bt corn), resist herbicides (such as Round- up Ready soybeans), and increase nutrition (as in golden rice).
However, many questions regarding the safety of ingesting genetically engineered foods continue to rise. Although biotech industries and the FDA consider the foods to be safe and even state that people have been consuming GE foods without any ill effects. The truth is, however, that no one is monitoring any ill effects of these foods. According to Jeffrey Smith of The Institute for Responsible Technology, soon after GM soy was introduced to the UK, soy allergies rose 50%.
Various studies conducted in animals have shown ill effects including precancerous cell growth, decreased immunity and fertility problems.
Some other problems inherent in genetic engineering include antibiotic resistance due to the antibiotics injected into the DNA of the foods (particularly for children), soil toxicity , the introduction of super weekds and super pests while killing off beneficial insects and threats to small scale, organic farming practices due to crop monopolies and cross contamination.
However, we can institute change by:
- Becoming educated and informing others
- READ LABELS
- Switch to organic
- Join your local CSA or shop at your local farmers' market
- Use whole and unprocessed foods as much as possible.
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Food has such an emotional connection in our culture. We eat when we're happy, sad, anxious, stressed, etc. When we develop a deeper sense of the foods we are eating, we begin to develop more peace around food and begin to choose the foods that really nourish us and feed our souls.
I invite you to eat consciously and develop gratitude for the food you are choosing to eat.
Share long meals and good wine with good friends and family.....
Cook meals together, and share stories; develop connections.
Eating well isn't the only way we stay healthy..... We need to strive for balance in our busy lives. So as you are eating well, I invite you to "Live well, laugh often and love much".
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Cumin Scented Butternut Squash Soup with Cilantro
4-6 servings
1 large butternut squash
1 tablespoon extra virgin olive oil
Celtic Sea salt
1-2 tablespoons coconut oil
3 teaspoons ground cumin
1 teaspoon freshly grated ginger
Dash fennel seeds
Dash cinnamon
1 onion thinly sliced
2 garlic cloves, minced
2 large carrots, diced
Bay leaf
Up to 5 cups of chicken stock, vegetable stock or water Celtic Sea salt ? cup chopped fresh cilantro 1 lime, sliced into rounds. Preheat oven to 375.
Halve butternut squash and remove seeds.
Rub with olive oil and sea salt and lay face down on baking sheet
Roast for 45 minutes or until soft
In soup pot, heat coconut oil. Add cumin, ginger, fennel and cinnamon and stir for 1 minute to release aromas.
Add onion and garlic and sauté 2-3 minutes.
Add carrot and bay leaf and stock to cover.
Bring to a boil.
Reduce heat and simmer for 20 minutes.
When squash is cooked, remove the flesh and add it to the soup pot.
Add more stock to cover the squash Cook for a further 5- 10 minutes.
Put half of the soup mixture in the blender with enough stock to make a loose puree.
Repeat with the other half. Alternately, use an immersion blender in the pot to puree the soup.
Return soup to pot and add salt to taste.
Add stock to get desired consistency.
Stir in cilantro
Serve garnished with lime
Enjoy!
Sincerely,
Annmarie Cantrell
Cucina Verde, LLC
Culinary Wellness and Cooking with Cucina Verde provides traditionally prepared home cooked foods for those who desire healthy, balanced meals that nourish the body and the spirit. All meals are prepared with an emphasis on quality, simplicity and taste using only the freshest ingredients.
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