Summer Squash growing in my garden

 

 

Do you know the difference between summer and winter squash?  It's the skin, the outer layer.  Summer squash skin is more tender.  It is easier to peel.  Winter squash the skin is harder.  Winter squash makes a great vegetable to store in your cold cellar through the winter.  Not only is squash a great vegetable during colder weather it gives you carotenes which can be converted to Vitamin A.  Vitamin A helps support the immune system.  It can acts as an antioxidant to help support the body.  Summer squash has more water, this will help for dehydration during the summer months.  A good source of vitamin C and potassium (an electrolyte).  Cut one open and look at the rich colour inside.  I've included a few recipe ideas to get the kids eating their squash.

Here's an idea to get the kids eating squash.  Don't tell them it's squash.

 

Squash smoothie

 

1/2 cup cooked squash

1 banana

1 Tbsp hemp seeds or chia seeds

1 heaping Tbsp of nut butter

1/2 tsp cinnamon

Pinch of stevia (to taste)

2 cups of water

1/2 tsp maca powder

 

Blend in blender and enjoy.

 

Here's another great way to enjoy squash.

 

Roasted Summer Squash with Brown Rice, Chickpea and Kale Pilaf

 

Anytime you are cooking grains, it's always best to soak them for an hour or two.  Just the grain in water.  If you know you are going to have rice for  dinner.  Before you head off for your day.  Take your grain, add the water and let it sit on the stove.  When you get home later that day, rinse the rice, add double the amount of water to rice. Turn the stove on high to allow the rice to boil.  Once it is boiled, simmer for 10 minutes and turn stove off.  Let rice sit on element for approximately 20 minutes.  Soaking your grain first helps the body digest it easier.

 

This recipe takes a bit of time, but it is well worth it.

 

1 Summer squash

Extra virgin olive oil

 

Brown Rice Pilaf

1 cup brown rice

2 cups water

1 3" piece of Wakame

1/3 cup currants

1 tsp mace

1 tbsp dried dill

2 Tbsp extra virgin olive oil

1 onion, chopped

1 cup of cooked chick peas

1/2 cup dinosaur kale

Juice of 1 lemon

Sea salt and pepper to taste

Garnish with chopped brazil nuts.

 

Soak rice for at least 1 hour.  Drain, place rice in pot and add 2 cups of water, Wakame, currants, mace and dill.  Bring to a boil, then reduce heat, cover and simmer for 30 minutes.  

 

While the rice is cooking begin preparing squash.  Preheat over to 400 degrees.   Wash squash well and cut in half from top to bottom.  Remove seeds and rub skin and flesh with oil.  Place cut side down on cookie sheet and roast 25 minutes or until soft (time will vary according to squash)

 

While rice and squash are cooking.  In a large skillet over medium heat, saute onions in olive oil until soft.  Add kale, (this is from my garden too) and chickpeas to onions.  Saute for another 5 minutes.  Add cooked rice mixture and stir.  Remove from heat add juice from the lemon and toss.  Season with sea salt and pepper. Cover and let sit on the stove.

 

Once squash is cooked, remove from oven, cut into strips or cubes.  Can be served along side brown rice pilaf or mixed in with the rice.