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Meatless Monday:Roasted Squash with Mushrooms

18 Nov

I am back posting after being a little away from my blog for about a month while I was going through some health and personal issues far away in Brazil.

I am happy to share that I am slowly recovering from my rib separation thanks to homeopathy, healing clay bandages followed by rock salt bandages, and a healthy anti-inflammatory diet. I tried the Allopathic Medicine route and it wasn’t working for me. I will be posting some more on this topic.

And my grandma, my dear Piccola Nona, is doing much better, out of the hospital, and excited about the release of her book. She is so awesome! Eighty six years old, two music cds recorded, and now a book. And all the profit for the sales of them go to the Children’s Cancer Hospital. I want to be just like her when I grow up…what an inspiration!

Now, to celebrate my return I decided to share a recipe for Meatless Monday that I love. Enjoy.

Roasted Squash with Mushrooms+Herbs+Gruyere

Roasted Squash with Mushrooms+Herbs+Gruyere

Ingredients:

1 Medium acorn squash or any squash of your preference
1 stick (1/2 cup of butter)
1 tablespoon finely chopped thyme
1 tablespoon finely chopped sage
1 small red onion, or 2 shallots, chopped
1 clove of garlic, minced
2 tablespoons dry white wine
1 teaspoon shoyu (soy sauce)
sea salt and freshly ground black pepper to taste
3 cups porcini mushrooms(or any other mushroom you like)
1/2 cup gruyere cheese
1 tablespoon bread crumbs

Method:

1. Cut the squash open in half, and remove the seeds with a spoon. Sprinkle some sea salt, black pepper and half of the butter. Wrap top of the squash in foil and bake in a preheated oven at 375F for about 45 minutes to an hour (until soft and cooked , it will depend on the size of your squash- check the inside). Let it rest
2. While the squash is in the oven, chop the mushrooms, onions, garlic and herbs.
3. In a medium frying pan melt the remaining butter, and add the onions and herbs. When the onions look translucent add the minced garlic. Sautee the garlic for about two minutes and add the white wine. Cook until the wine evaporates, and add the mushroom. Cook the mushrooms for about three minutes, and when they are cooked, add soy sauce.
4. Take it off the heat. Mix with gruyere cheese and breadcrumbs.
5. Check if squash is cooked and fill it with the mushroom mix. Take it back to the oven for about 15 minutes until the cheese melts.
6. Serve and enjoy.
* You can also add cooked wild rice to the mushroom mix.

Reboot Detox Day 4

12 Apr

Today was a little bit better than yesterday. No crankiness, but the headache did not go away. I woke up with acne on my face, which is good. Good because I know that this is how my body is expelling the toxins.

Day 4 Menu

When you Wake Up: Hot water with Ginger and Lemon

Breakfast: Get your Greens Smoothie

Morning Snack: Carrot Apple Lemon

Lunch: Reboot Green Salad+Green Detox Soup

Afternoon Snack: Carrot Apple Lemon

Dinner: Squash and Apple Soup+Roasted Acorn Stuffed with Mushrooms and Sage

SquahMushroom

I love this recipe, and I often make a “not so healthy” version of it with bacon and Gruyere Cheese that is to die for. On this recipe I gave it my twist, so I added thyme and a teaspoon of balsamic vinegar to the mushrooms.

Before Bed: Herbal Tea

Four days down, a few more to go….Yay!

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