Comfort food seems to be all the rage now, and for good reason. Temps are falling and stress is rising. After a long summer leaning into comfort of many kinds, I need to follow trend and share one of my latest favorites. This delicious recipe comes from our most recent 5-Day Fall Detox and is one to keep as a go-to. I'm even planning to include it at this year's Thanksgiving feast.
Leaning into comfort food can sometimes lead to unwanted overeating but when you make your meals both comforting and nutritious, your body will likely recognize that it is getting the macro and micro nutrients it needs and you'll intuitively know when to stop.
Of course, you can also practice Hara Hachi Bu, a Japanese term that means eating until you're 80% full. This practice is credited with helping to give the people of Okinawa their coveted Blue Zone status.
In our detox, we covered the importance of enjoying a variety of plants to support your gut health. Most experts recommend 30 plants per week and this dish contains a whopping SIX, including toppings. A simple method for tracking this is the 1-2-3 method, where you enjoy one plant for breakfast, two for lunch and three for dinner. After just 5 days, you'll reach 30! Even without toppings, this dish will fit right into that plan. Easy peasy.
Best of all, this delicious sauce comes together quickly and can be made and stored in fridge (or freezer) for a quick an easy meal. Pair it with Shiitake Bacon (recipe found in THIS post), some simple roasted broccoli and cherry tomatoes, and top with a sprinkle of Brazil Nut Parmesan (recipe below) for a nutritious and comforting dish.
All you need for this simple recipe is:
Butternut squash
Red Bell Pepper
Dijon mustard
Nutritional yeast
Hemp seeds
Lemon
Bay leaf
Garlic clove
Spices (sweet or smoked paprika, garlic powder, onion powder, chili powder)
To get started, you'll heat a double boiler with water, bay leaf and smashed garlic clove. While the water is heating, you 'll peel and cube your butternut squash. Add to the top of your double boiler, cover and allow to steam until soft and tender when pierced with a fork. Take off the heat and allow to cool. Add the squash and all remaining ingredients to a food processor.
Whizz until smooth, adding 1/2 - 1 cup of plant milk or filtered water to reach consistency desired. The mixture will be thick but you can think it out with pasta water once you prepare your final dish.
The "sauce" will end up looking like this. Use immediately over cooked pasta, spaghetti squash, zucchini noodles or similar. If you're making ahead, you can simply store in a glass jar or silicon bag in the fridge or freezer. Now isn't that the easiest dish on your holiday table???
Let's get started....
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