For Wellness Wednesday with the Children’s Hospital Staff I made this adapted Blue Zones recipe. No meat or animal products and super healthy.
I also asked everyone in the group their favorite song as the best way to destress in these times. I got some awesome answers and creating my playlist now! My fav song I shared was Forca by Nelly Furtado.
I am sharing the recipe for this delicious, light bowl here, but I’m feeling retrospective today so want to share the meaning behind the name, Squash It! Bowl.
It’s more reminder to me to take inventory of the negative thoughts I think throughout the day. The same ones that stop me from living the fullest life. It’s a reminder to squash those thoughts and replace them with positive, grateful thoughts instead. The possibilities open up and fears start to fall to the side. Then a fuller life becomes the norm.
…That’s the chef’s musings for today.
Squash It! Bowl
Ingredients (Serves 2-3):
— Small delicata squash (kabocha or acorn)
— 1-2 Tbsp. olive oil
— 1 tsp. sesame oil
— 1 tsp. salt
— 8 oz. buckwheat noodles
— 2 scallions, thinly sliced
— 2 radishes, thinly sliced
— 1 carrot, thinly sliced
— 1 Tbsp. pumpkin seeds
— ¼ cup fresh Orange juice (about 1 orange)
— 1 ½ Tablespoon soy sauce or tamarind
— 1 T tahini (or peanut butter)
— 1 tsp. sesame oil
— ½ tsp. honey
Toss sliced squash with oil and salt. (Can leave skin on for delicata, kabocha, or acorn) Roast squash in oven on a baking tray at 400 F for 30-40 minutes or golden brown.
Cook noodles according to package directions. Then, strain and rinse under cold water. Toss with a 1 tsp. sesame oil to prevent sticking.
Measure all dressing ingredients into a jar and shake up to bring ingredients together. Pour half of the dressing in the cooked noodles and toss.
Serve noodles in a bowl. Top with roasted squash, scallions, radishes, carrot, pumpkin seeds and the remaining dressing. Garnish with cilantro or mint if you have it.
More Blue Zones recipes:
Adapted Blue zones recipe
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