Curry Chicken in Kabocha Squash bowl

Kabocha Bowls Serves ~3

  

There is something very satisfying about a food that makes its own bowl. Apparently the skin of this squash is edible, so you can eat the whole meal with no evidence or dishes (I actually did this today).  If you have never had Kabocha squash, don't confuse it with the kombucha drink. This tastes like a combination between a butternut squash and a sweet potato and you also won't go on edge when they take it off the shelf ;-). I have yet to make a highly successful curry sauce from scratch, but the simmer sauce I used tastes very flavorful and wholesome. It's also free of starch thickeners, high fructose corn syrup, dairy, and gluten. 

Bowl

Cut a Kabocha squash in half and roast in the oven for 40 minutes until flesh is soft. 

Remove the seeds

Filling 

1 12 oz cans coconut curry simmer sauce (medium). I used  Spicy Nothings brand from Roberts. 

6 oz coconut cream (or 1/2 can coconut cream)

1 lb chicken breast

Directions

1. In a covered iron skillet bake chicken without the sauce for 35-45 minutes until cooked and tender.

2. Drain the chicken juice and cut into pieces

3. Mix together the coconut cream and curry simmer sauce.

The Combination

Put chicken and sauce in the Kabocha bowl and enjoy

Enjoy!

Apple Cider Almond Butter

The 23rd Flavor

This summer I made a goal of creating 23 different nut butters before my 23rd Birthday on November 28. On Monday when I sat down to list of all the flavors, and I fell just two short. Thus, I headed to the kitchen and made chocolate mint and apple cider almond butters to cap it off. The chocolate mint is far to minty for me to share yet, so I present to you the apple cider! This fruity almond butter is a little stickier than normal types, (because of the water in the apple sauce) although it still tastes great. So far, I find the best combination is to spread it on of apples. I don't mind an apple abundance. 

Ingredients

• 1 C raw almonds (roasted would work as well)
• Note: Raw almonds take about 10 minutes to blend, roasted only take about 5. Use roasted if pressed for time.
• 1/4 C unsweetened apple sauce
• 1 t apple cider vinegar
• 2 t cinnamon
• Sprinkle of salt optional

Directions

1. Blend almonds in a strong food processor. 
2. Scrape down from the sides and blend again until it appears to be like regular almond butter.
3. Add in the rest of the ingredients and blend until combined

Chocolate Covered Root Vegetables

Orange October

The San Francisco Giants won the world series this year. Hooray! Most people are surprised to find out that I follow baseball (sometimes). I like baseball, but I will admit to being a playoffs only fan. I hardly watch anything all season, and then during the playoff's I suddenly get really into it. This year, I watched most of the games either on a laptop sized TV or in Whole foods. To make up for the lack of HD TV, I made some black and orange treats for the viewers. This tastes like sweet potato ice-cream. It also happened to be right around Halloween at the time. Just perfect.


Ingredients

• 1 C purred orange vegetables- I used half butternut squash, half sweet potato
• 1.5 T coconut butter
• 1 t pumpkin pie spice
• 72% dark chocolate and coconut oil

Directions

• Coat sili-cups or muffin papers with melted chocolate and coconut oil. Place in freezer for 7 minutes or until hard.
• Mix together root vegetables and spices.
• Spoon mixture into muffins
• Use a spoon to cover with chocolate, place into freezer.
• Serve cool or at room temp.