On the East Coast, we finally are literally chillin'. Winter showed up fashionably late to the party this week, with all its gusts (of frigid wind) and glory. I've retreated into my sleeping bag-sized coat, resigned to all my layers taking up twice as much space as my body for the next 3-4 months. But hey, this is NORMAL weather for winter in New York, so I am actually relieved. That 73 degree Christmas? Scary stuff (side note: if you are equally as freaked out about climate change as I am, and want to know how you can personally contribute to slowing it down, watch the documentary Cowspiracy on Netflix).
In addition to the multitude of layers on top of my body, I am also taking pains to warm myself from the inside. While I love raw veggies, especially dipped in hummus or tossed up in a beautiful salad, I do believe that eating warm, cooked food in the winter is the way to go to stay toasty. Today, I hunkered down and tossed on my super sweet #HannahBWellness apron (see below) that my mom made for me (I know, she's the best) and got in the kitchen! I wanted to create something that was comforting without being heavy, creamy, tangy and nutrient-packed. I had a spaghetti squash I was excited to roast, but I also had zucchini, so I decided to combine the two for an ultimate veggie "pasta" duo. The finished product was simple and satisfying, keeping me cozy and happy for the rest of my day! Enjoy this whole food meal with a cup of ginger tea (used in Ayurveda to improve circulation and generate heat) to amp up the fire and comfort your tummy.
Veggie "Noodle" bowl with creamy cilantro dressing
Cook time: 50 minutes
Serves: 2 as a meal, 4 as a side
For the bowl:
1/2 spaghetti squash
1 small zucchini
1/2 cup of cooked chickpeas (rinsed and drained if they're from a can)
1 cup chopped mushrooms
1 tbsp coconut oil (or desired cooking oil)
sea salt and black pepper for seasoning
For the dressing:
1/2 cup raw cashews, soaked overnight or for at least 4 hours
3/4 cup cilantro, packed
1-2 cloves garlic, minced
1/4 cup olive oil
2 tbsp apple cider vinegar
1/4 tsp sea salt
black pepper to taste
Raw hemp seeds
1. Preheat oven to 400 degrees F.
2. Cut your squash in half lengthwise, scoop out the seeds and rub the inside with olive or coconut oil. Season with sea salt and pepper to your liking and roast in oven for 40-50 minutes (until the flesh can be easily pierced with a fork). Let cool for 10 minutes.
3. While your squash is cooking, blend all your dressing ingredients in a blender or food processor until creamy.
4. Heat your cooking oil over medium-low heat in a large pan, then add the chopped mushrooms and a pinch of sea salt. Sauté until they start to release water.
5. While your mushrooms are sautéing, use a spiralize, Veggetti or even a potato peeler to make your zucchini noodles. Add the noodles and chickpeas to your pan when the mushrooms are juicy and continue sautéing.
6. Scrape out your "spaghetti" from half your squash with a fork and add to your pan. Scoop out other half and put in a sealed glass container for later use. Use a fork to combine all the ingredients well.
7. Add your dressing little by little until the mixture is well-coated. Sauté until everything is warm.
8. Serve in bowls and add toppings to your liking!
Please let me know if you try it out! I'd love to know what you think!
With love, light, gratitude, and warmth,