1eightywellbeing

Well hello! 🦋 ain’t this smoothie purty? I think so, and it’s tasty, healthy, and made with blue algae spirulina and other foods high in beneficial nutrients that support gut health, immune modulation and it has anti-inflammatory properties (aka the blue spirulina reduces histamine response). It’s also super easy to make. If you have been to Erewhon in LA you will recognize this beauty 💙Start with a hefty scoop of coconut cream for healthy omega 3 fats, a bit of coconut water 🥥or purified water, half an avo 🥑, half a banana 🍌 almond butter, pineapple 🍍 and a scoop of collagen protein plus a dash of vanilla extract (or vanilla powder). Top with a teaspoon of blue spirulina and whirl. Pour half in a glass mason jar and sprinkle a bit of the blue spiro around the edges and top off with rest of the smoothie blend. 👌🏻

Its winter squash season!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Every type of winter squash has a particular pronounced flavor. Compared to their summer cousins, winter squashes have a denser texture and flavor with a satisfyingly firmer flesh that holds up well in hearty soups, stews and casseroles. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Delicata's skin is edible (with a hollow middle) so it is easiest to prepare just sliced into rounds and roasted with a pinch of salt and a drizzle of olive oil. It tastes like candy and is addictive! Kabocha is a japanese varietal with a lovely, starchy, chestnut-like texture. Peeled, cut into chunks and roasted, it is great tossed with a miso, sake and sesame glaze. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Rich in carotenoids, fiber and vitamin C, roasted squash should find a place on your plate in the coming months.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The author of Japanese Farm Food likes to touch and listen to her vegetables prior to cooking them, citing the rich nourishment they provide. A California native now living in Japan, I love what she says about growing and eating the vegetables on her remote farm "You have to accept them, not force your will upon them" ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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