Back to the kitchen

Omnivore Tartine - pulled pork, tangy slaw, and picked red onion

Paleo Tartine summer melons dressed with balsamic, mint, arugala and topped with speck, shrimp tomato bisque


A quick visit to my favorite eatery in Bellingham - Twofiftyflore inspired me to get creative in the kitchen again. I have been tweaking my homeopathic doses with my homeopath and the last dose was not strong enough. This left me with more gut symptoms and less energy.  Yesterday, my homeopath suggested a stronger dose and after taking it, I am feeling better today. I took a nap after my inspiring lunch and felt recharged and ready to take on the kitchen again. 

 I found an open kobucha squash and a yam and decided to whip up a fluffy dish.

Squash and Yam mash

Ready to be broiled for a few minutes

Ingredients

• 3 c of kobucha or delicata squash, cut into large pieces for easier cooking 
• 1 larger yam, peeled and cut
• 2 tbsp ghee or coconut oil
• sea salt to taste

Instructions

1. Bring enough water to boil in deep pot
2. Boil squash and yam until soft ( about 10 mins ). 
3. Transferred them to my standup mixer and with the wire attachment, 
4. Whipped the warm starches with ghee and coconut oil. 
5. Add more hot water if the consistency is too thick

I like to use kobucha or delicata because you don't have to peel it. This alternative mash smelled as good as it tasted. My 4 yo asked for the wire attachment to lick like it was used on whipping cream. I seasoned it with himalayan pink salt and pepper.  This made a great side dish for my BBQ salmon as shown below. Lately, I have mainly been attending to all my ferments in the kitchen so it sure is good to be preparing fun dishes again. 

Whipping kobucha squash and yam with ghee and coconut oil

My dinner plate - BBQ salmon, cold summer squash noodle salad, whipped kobucha and yam, steamed broccoli