Spaghetti Squash with Savory Hemp Seed Sauce (Raw Vegan, Gluten Free, Paleo)
Finally, the time has come. I’m over my fruit bowls and smoothies. Thank goodness, because the blueberries are close to hitting 8 dollars. Can.you.believe.it?! (A quick tip: If you don’t mind frozen/cold food, then opt for the frozen fruit because it will be much cheaper and better quality than the fresh kind when the season is over). This is what makes eating in season so budget friendly. The food price drops, the nutrition in the food is higher, and the food is more of quality with so much flavor. Two things inspired me to write this post- the blueberries, and one of my health obsessed observations of working at the local grocery store. There are times when we are sold out of a product (this is when I get scared) and when the customers come in looking for that product they get either very upset or angry that we don’t have any more. This got me thinking how in ancient times when we lived closer to the land and farming, we had to accept a particular food being out of stock (out of season). This was part of our natural cycle of living and how there was meant to be a rotation of foods. If we are not carrying your favorite ice cream, try something different rather than become very upset in that moment and give yourself a small break from that product.
Are you environmentally conscious? Eating in season and eating foods that are grown in your area helps reduce the consumer demand for imported foods that are grown in far away places with different climates. Transportation of these foods take a toll on our environment because of the oil consumption and the pollution. The best ways to find foods that have grown in your area are to go to Farmers Markets or ask at your local health grocery store what foods are the closest grown to your area.
Another benefit of eating local in season foods is that you experience feelings of being grounded and energized.The type of climate it is and the quality of the soil will affect how the plants are grown and what the animals are eating. There was a study done on the difference of pasturized cow’s milk nutrients in the winter compared to the summer. The beta-carotene content in the milk was much higher during the summer because of the cows grazing so much in the outside lands. The Vitamin C content of Spinach was different in the winter than in summer.
We love to enjoy our favorite foods every day, but what we don’t realize is that us primal beings need to ensure we are getting a flow of a variety of nutrients. A common reason why we suffer from food allergies is because we expose our body to the same food over and over without giving it a break. Eat foods in season to get the most nutrition, the most flavor, and feel energized and optimal. Each season brings us a new group of foods to enjoy from. Lets celebrate this.
Now that we are coming into winter, the most vibrant and nourishing foods will be root vegetables, as well as carrots, potatoes, onions, garlic, citrus fruits, cabbage, kale, nuts, seeds, and warming spices. Other warming and grounding foods are fish, chicken, grass fed beef, lamb, and local pasture-raised eggs.
I bring you this soul warming recipe. I also call this a Full On Squash Salad. This is Spaghetti Squash noodles made only from Spaghetti Squash (amazing) with a light savory Hemp Seed sauce and topped with black Sesame Seeds. I call this a Full On Squash dish because there is squash hidden in the hemp seed sauce, the noodles are made of squash, and the flowers are Squash Blossom Flowers. I used zucchini in the sauce to make it lighter as well as to give the sauce a nutrient boost! Because that is always nice. I found the sweet edible squash flowers at the Farmers Market in San Rafael.
For the noodles-
-1 Spaghetti Squash
Cut it in half lengthwise. On a baking dish with 1/4 inch of water, lay each half seed side down. Bake at 375 degrees for about an hour, or until you can easily poke through the skin with a knife.
Raw Hemp Seed Sauce (serves 2)-
-4 tablespoons water
-1 1/2 tablespoons Hemp Seeds
-1 5 inch zucchini, chopped
-1 tablespoon Apple Cider Vinegar
-1/2 + 1/4 teaspoon Onion Powder
-1/2 teaspoon Maple Syrup
-1/2 teaspoon minced garlic
-1/4 teaspoon sea salt
-1 tablespoon Extra Virgin Olive Oil
-Black Sesame Seeds.
Blend everything on high in your blender except for the Olive Oil and Sesame Seeds. Now, add 1 tablespoon of Olive Oil and blend gently. Top with Black Sesame seeds and it is ready to serve!