GOING GREEN : Post 3. Going at your own pace writen by Katrine Knauer - www.evolvewellness.com

GOING GREEN : Post 3. Going at your own pace.

 

I do not believe in putting a lot of pressure on anyone to start being more green. I want to encourage you to try things that are comfortable and fit into your schedule.

Slowly you realize it is not so hard at all to let a greenerway of life slip into your daily routine.

I found, with myself, the more I implemented green rituals into my daily practice, the more I wanted to learn and experiment with it. Some of course ending up not quite to my expectations, like the “brownies” I made from leftover nut mash (from my first shot at making hazelnut milk at home).

goingGreen by Katrine Knauer

The milk, a success. The “brownies” reached vague success only after being topped with a lot of vanilla ice cream, totally defeating the idea of the healthy dessert. Jajajaja ! And so the process continues. What I love the most is this process. I am learning to better understand my surroundings, how I can affect it negatively and how I can make my impact more positive.

When my stomach is starting to growl, I enjoy the search for new recipes with seasonal and local ingredients (like my recent discovery of spaghetti squash at the farmer’s market. Something to finally satisfy my craving for spaghetti !) In the end, I get to make something truly nurturing and satisfying. The point I am trying to make is, that this process should be enjoyable, not a burden. So make steps in ways that make you want to continue to nurture the process.

That being said, below I include a recipe from a blog that I have been enjoying called:

"My New Roots" , written by holistic nutritionist Sarah Britton (www.mynewroots.blogspot.com).

Enjoy while squash is still in season !

Oh my Gosh, Spaghetti Squash

Ingredients:

1 spaghetti squash

1 bunch kale

1 1Ž2 cups cooked chickpeas (or 1 can)

3 cloves garlic

olive oil

sea salt

pinch crushed chilies

3Ž4 cup toasted hazelnuts

Pecorino Romano (hard sheep’s milk cheese)

  

Directions:

1. Preheat oven to 400°F.
2. Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper. Place face down on a lined baking tray and place in the oven – cook for about 45 minutes.
3. While the squash is baking, prepare the rest of the filling. Wash kale well and remove the tough center rib of each leaf. Roughly chop kale into small pieces.
4. Heat oil, ghee, or butter in a frying pan, then add minced garlic, crushed chilies to taste, and a pinch of sea salt. Cook 2 minutes until fragrant, then add chopped kale and cook until the leaves are bright green and just starting to lose structure. Throw in the chickpeas and cook just to warm. Remove from heat.
5. Remove squash form the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands, like spaghetti (whoa). Place all strands in a bowl, and toss with the kale and chickpea mixture. At this point you can either serve it from the bowl, or mix it everything together and place back in one half of the empty squash shells for a beautiful presentation. Sprinkle with chopped toasted hazelnuts and shaved Pecorino Romano. Enjoy.

Only difference, I added some roasted tomatoes with garlic on top J

ENJOY! 

writen by Katrine Knauer 

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