By Josslyn Streett, Reiki Master/Teacher for Rain Shadow Reiki in Sequim, WA
I absolutely LOVE the fall! I love the colors, the flavors and even the weather here in the Pacific North West, which lately has been a lot of rain. Not typical for Sunny Sequim.
Being with spiritual friends recently sharing a condo and cooking together at a healing retreat, I made this dish for them and they all wanted the recipe. I decided it would be easier to share it with everyone, and then I realized I already had on a blog two years ago when I was doing a cleanse. But, decided to post it again by itself because it’s so good, it deserves its own blog. This recipe is a great reminder that healthy food can be delicious and easy to prepare too. Pray you enjoy this as much as my family does.
“I wondered, “Why have I been chasing happiness my whole life when bliss was here the entire time?”
– Elizabeth Gilbert from “Eat, Pray, Love”
I got this recipe from www.jointhereboot.com two years ago when I was participating in a 15 day juice cleanse with Joe Cross from the movie “Fat, Sick and Nearly Dead.” (The movie is well worth watching) Most of the food on the pre-cleanse was truly wonderful, but this is my favorite recipe from the whole cleanse, along with the juices we made. Yum! It’s healthy and easy to make. I hope you enjoy it as much as my friends and I do, it would be a great Thanksgiving add-on for sure.
Don’t forget to run your Reiki when you cook, adding Divine Love and Light to every dish you prepare. Reiki in your food helps to cleans out any toxins and boosts the nutrients to the vibrational level of your body so your body gets the best out of your food. It’s a win/win!
Blessings to all my Reiki friends,
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
Roasted Acorn Squash
Serves 4 as a main dish
2 med Acorn Squash
3/4 t. Sea Salt plus 1/4 t. Sea Salt
1/2 t. Black Pepper
6 T Olive Oil
2 Cloves Garlic, minced
1 Large Portobello Mushroom (I use 2 because I like them and they cook down)
1 Large White or Yellow Onion, chopped
3t Fresh sage, finely chopped
(You can add a little red pepper too if you like a little more spice. My family doesn’t so I’ve omitted that ingredient.)
- Pre-heat oven to 450 degrees.
- Trim ends of each squash.
- Stand the squash upright and half lengthwise.
- Scoop the pulp and the seeds out and discard.
- Brush each squash half with olive oil.
- Sprinkle each squash half with 3/4 sea salt and pepper
- Arrange acorn, large cut sides down on the baking sheet lined with parchment paper.
- roast the squash until the flesh is tender and the edges are golden brown, 25 – 35 minutes.
- Remove from over, flip squash over and set aside.
- While the squash roasts: Heat olive oil in medium sauce pan over medium high heat.
- Add onions and garlic and saute for 2 minutes until onion is clear.
- Add mushroom, sage, 1/4 salt and saute 5 minutes.
- Fill the squash with mixture and bake upright for 10 more minutes together.
Rainshadowreiki@gmail.com or 360-460-7829