Tag: sequim wa

 Carrot-Dill Salad

• 3 cups greens (spinach, arugula, romaine, red leaf, etc.)
• Shredded carrot, fennel, radish, cabbage, celery (don’t be afraid to try fennel, it’s quite subtle.  I will put more next time.  It tastes a bit like black licorice which I don’t care for, but like fennel anyway.)
• chopped fresh dill
• 1/2 avocado
• I also added some jicama and cucumber I had leftover from another salad, and black beans for added protein.

(The recipe calls for a honey soy dressing but since I’m allergic to soy I used this recipe from Day 1.)

• 1/3 cup Apple Cider Vinegar
• 1 1/2 T Grain Mustard
• 2/3 cups Cold Pressed Olive Oil
• Sea salt and pepper to taste

Salad and 2 Tbsp. Dressing:  278 calories, 3.5 g protein, 9 g fiber (stays fresh in the refrigerator for one week in a glass jar)

Yes, I’ve never been much of a squash eater and therefore, neither is my family.  I don’t know why but I’ve been a bit afraid of preparing it.  The unknown I guess.  Or maybe just didn’t care for it before.  So, here goes, squash on the day 2 recipes.  I decided to tackle it instead of being intimidated by it.  And, I’m so glad I did.  It was delectable.  My husband agreed (without the red pepper) that we would eat this over and over again.  Here is the recipe with the red pepper but if you do not like spice then take it out.  It was actually quite simple to prepare also.

• 1 medium Acorn Squash (I used two for four servings)
• 3/4 tsp. plus 1/4 tsp Sea Salt
• 1/2 tsp. fresh ground Black Pepper
• 6 Tbsp. Olive Oil, plus extra for brushing on the squash
• 2 Garlic cloves, minced
• 1 large Portobello Mushroom, chopped
• 1 small Onion, chopped
• 2 tsp. Fresh Sage, finely chopped (I’d add a bit more sage next time. Not quite enough)
• Pinch Red Pepper Flakes, optional

Preheat oven to 450 degrees.  Trim off each end of the squash.  Stand  the squash upright and halve lengthwise.  Scoop out the pulp and the seeds and discard.  Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. sea salt and black pepper.  Arrange cut sides down on a baking sheet lined with parchment paper.  Roast the squash until the flesh is tender and the edges are golden brown, approximately 25 – 35 minutes.  Remove from the oven, flip the squash halves over and set aside.

Stuffing

While the squash roasts, heat the live oil in a medium saucepan over medium high heat.  Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent.  Add the mushrooms, sage, 1/4 tsp. sea salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes.  Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.  Devour.

Makes 4 servings

Per serving: 254 calories, 2 g protein, 2.5 g fiber

I hope some of you try these recipes even if you don’t do the full Reboot.  It is fun to try new things and get more variety in your life, even if the process is sometimes slightly anxiety ridden.  Smiling. Enjoy.

And don’t forget to do Reiki on your food, or pray at your meals to help your food’s vibration be raised up to meet yours.  Another blog on that later.

Josslyn Streett, Reiki Master/Teacher/Reader

rainshadowreiki@gmail.com or 360-460-7829