Article courtesy of BCHAProfessional RHT member Avery Knechtel, RHT

To view entire article with additional information, please visit: http://www.mindfulmedicinehealth.com/blog/2018/9/4/food-for-fall

 

Fall is the season of harvest and the time where we are able to reap the benefits of our labor from the summer months. As we transition into darker days, many of us think of fall as the refresh button. Getting back into a routine, starting something new, or turning inwards after a summer of outward energy. Humans live in the flow of the seasons just as the other creatures of the world do. We follow in the bears’ footsteps of eating root crops and seasonal fish. We have our own ways of hibernating through the winter while sharing warm mugs of tea around the fire with loved ones. The darker days often bring an introspection that can be emotionally difficult for some, and while I relate to that so much, this year I am going with the flow of fall, instead of fighting against it. The seasons will change whether we are ready or not, so in the upcoming weeks I’m going to be sharing a few of the things that warm my heart during fall.

First things first…good food!!!

 

Cashew Cream Sauce over Spaghetti Squash

Spaghetti Squash is one of my go to meals in the fall. It is extremely versatile, because you know – it’s basically pasta, but way better! So bake that beautiful squash up and get creative with your pairings! I love a rich sauce every once in awhile, especially because cheese and cream are a definite no-go for me. So when fall rolls around and I want a hearty pasta dish – this one takes the cake in my books!

You’ll need

– 1 spaghetti squash
– 2 cups raw cashews (soaked overnight OR boil water and soak for minimum 2 hours)
– 1-2 heads of roasted garlic (I use two because I LOVE garlic.)
– Juice of one lemon
– 1 onion
– 1/2 cup Nutritional yeast
– Cashew milk (or non-dairy milk of your choice)
– 1 tbsp Paprika
– 1/2 tbsp Cumin
– 2 tsp Cinnamon
– 1tsp Nutmeg
– 1tbsp Ginger
– 1tbsp coconut oil
– Salt & Pepper

This recipe makes a BIG supply of cashew sauce! I don’t measure -I just keep adding spices until I find the texture, smell and taste that I like, so get creative! The amount of sauce you get at the end will also depend on how much milk you decide to use to thin it out.

You’ll also need a high quality blender, or food processor to blend everything together.

Directions

Cook the spaghetti squash as normal
– Preheat oven to 400 degrees. Cut squash length wise and scoop out the seeds. Place on an oven tray seed side down and add a tiny bit of water to the pan – this will allow the squash to steam while cooking in the oven. The amount of time you cook it for depends on the size of your squash, but I usually cook a large squash for 40-45 minutes. Keep checking it to see how tender it is. Remove the squash from the oven and let cool.

Roast garlic
– Cut the very tops of the garlic heads off. Drizzle a small amount of olive oil on the garlic heads and cover in tinfoil. Place in oven or toaster oven for 30 minutes. Let cool, then peel.

Cashew Sauce
– Pre-soak your raw cashews then drain and rinse.
– Heat your sauce pan on medium and add coconut oil. Chop your onion into small pieces and add into frying pan. Let cook until the onion becomes soft and starts to caramelize. Add all the spices – cumin, paprika, ginger, cinnamon and nutmeg to the onion. When it is fragrant and you’re happy with the texture, throw it all into your food processor or blender.
– Add the rest of your ingredients, including the roasted garlic and cashews into your food processor. I like to start with about 1 cup of cashew milk and blend until smooth. Once you’re satisfied with the texture of the sauce, add into the sauce pan and heat over medium.
– This is when you can add more spices for flavor if you desire, and add small amount of milk to thin out. I often add another tbsp or two of nutritional yeast, but this is up to you!
– When it starts to bubble your sauce is all done!

Add it all together!
– Using a fork, start scraping your spaghetti squash lengthwise to get long strands of squash. Once scraped out completely – pour cashew cream sauce over your squash and serve with steamed greens or other veggie of your choice! Season with salt and pepper of course, then enjoy your creamy dairy-free pasta!

About the Author:

Avery is a Medical Herbalist, born and raised on the incredible Vancouver Island in Southwest British Columbia. She is now living in Victoria after graduating with honors from Pacific Rim College – Diploma of Phytotherapy program, where she studied western herbalism, biomedical sciences, herbal energetics, nutrition and Ayurveda.

Avery uses a combination of Western herbal medicine, Ayurvedic philosophy and holistic nutrition in her practice to assess and treat each person based on their constitution. She studied Ayurveda under her teacher in Kerala, India in 2012 and 2016.  Now a professional member of the BCHA, she hopes to make Herbal Medicine accessible to all.

Other passions include, traveling, gardening, camping and volunteer Harm Reduction work.

www.mindfulmedicinehealth.com