Have you heard of primary food? One of the concepts I love from the Institute of Integrative Nutrition is their concept of primary food. This is also the reason I start my posts off with something to inspire you or move you in some way.
Primary food is the areas of our life that fills us up; relationships, career, spirituality, and physical activity. When one or multiple of these areas are not being filled up we may over eat, not eat, eat things that aren't nourishing, and not feel good. Remember being a kid playing outside and your mom yells, "time to come inside to eat." You yell back, "I'm not hungry." You were so filled up with fun, excitement, and enjoying your friends that food wasn't even a thought. Obviously, I'm not suggesting never eat but sometimes we eat when we aren't hungry. We eat when the real hunger is deeper than our stomach. We are craving meaningful relationships, more creativity, connection with nature or a more fulfilling career. These are things we sometimes put aside because we don't have time and we just have to do certain things to get by. Being fulfilled with primary food enhances your life in so many ways and changing your food choices can be one of them.
A lot of us have been through tough circumstances and depression sets in stealing our zest for life and any desire to nourish ourselves. This can lead to living in a dark cave watching endless television and eating sugary sweet desserts that we are hoping will lift our spirits. Also, it can bring the lack of taste that renders all foods as tasteless and unsatisfying. What is lacking here? Not food; maybe it is the desire to have support and know you aren't alone or there is a need to connect with a deeper purpose. We need to look to primary food sometimes to see why we might be creating a cycle of unhealthy eating.
We are hear to live rich and meaningful lives but sometimes we get derailed from that idea and get boxed into the daily grind. Maybe there is an area of your life you can improve that will make your overall health sparkle and shine. I know I've been guilty of not being satisfied in multiple areas of my life and it has taken a toll on my health. Beef up your primary food and watch what happens to your desire for healthy eating.
Primary food is the areas of our life that fills us up; relationships, career, spirituality, and physical activity. When one or multiple of these areas are not being filled up we may over eat, not eat, eat things that aren't nourishing, and not feel good. Remember being a kid playing outside and your mom yells, "time to come inside to eat." You yell back, "I'm not hungry." You were so filled up with fun, excitement, and enjoying your friends that food wasn't even a thought. Obviously, I'm not suggesting never eat but sometimes we eat when we aren't hungry. We eat when the real hunger is deeper than our stomach. We are craving meaningful relationships, more creativity, connection with nature or a more fulfilling career. These are things we sometimes put aside because we don't have time and we just have to do certain things to get by. Being fulfilled with primary food enhances your life in so many ways and changing your food choices can be one of them.
A lot of us have been through tough circumstances and depression sets in stealing our zest for life and any desire to nourish ourselves. This can lead to living in a dark cave watching endless television and eating sugary sweet desserts that we are hoping will lift our spirits. Also, it can bring the lack of taste that renders all foods as tasteless and unsatisfying. What is lacking here? Not food; maybe it is the desire to have support and know you aren't alone or there is a need to connect with a deeper purpose. We need to look to primary food sometimes to see why we might be creating a cycle of unhealthy eating.
We are hear to live rich and meaningful lives but sometimes we get derailed from that idea and get boxed into the daily grind. Maybe there is an area of your life you can improve that will make your overall health sparkle and shine. I know I've been guilty of not being satisfied in multiple areas of my life and it has taken a toll on my health. Beef up your primary food and watch what happens to your desire for healthy eating.
SQUASH SOUP WITH HAZELNUT Cream N BALSAMIC DRIZZLE
Ingredients:
1 medium Butternut Squash
1 medium Acorn Squash
8 cups of Vegetable Broth
1-2 Tablespoons of Olive Oil
1 cup of Hazelnuts
1 tablespoon of fresh Sage and more for garnish
1 cup of Balsamic Vinegar
1/4 cup of Honey
Instructions:
1. Preheat oven to 350˚. Peel and scoop out the seeds of the butternut squash. Slice into 1/2 inch pieces and place in a bowl. Drizzle with olive oil and stir around till all the pieces are coated. Cut acorn squash in half and scoop out seeds. Drizzle both pieces with olive oil and coat the whole orange flesh. Place the butternut squash and acorn squash (flesh side down) on a baking sheet. Bake 20-30 minutes till butternut squash is golden brown and acorn squash is roasted on the outer edges. Turn butternut squash once. Mince the sage while the squash is cooking
2. Once the squash is done place the hazelnuts on a baking sheet. Roast for 10-15 minutes in the oven at 350˚. Turning once and make sure they don't burn. Place a tea towel in a bowl big enough for the hazelnuts. After hazelnuts are done cooking put them in the bowl with the tea towel and cover them for 5 minutes. After 5 minutes roll them are in the towel with your hands to try to remove most of the skins. There will still be some skin on the hazelnuts and that is okay.
3. Pour 7 cups of vegetable broth in a large pot. Add slices of butternut squash and scoop out the centers of the two halves of acorn squash add to broth along with the chopped sage. Cook till warm about 10-15 minutes. While the soup is cooking put the hazelnuts in a food processor and add 1/2 cup of broth blend. Slowly add broth until it is smooth and creamy.
4. Add balsamic vinegar and honey to a small sauce pan. Bring to a boil then turn down heat and let it simmer for 7-10 minutes. Stirring occasionally to make sure it doesn't burn. Once think enough to thinly coat a spoon it is good.
5. After the soup has cooked for 15 minutes; blend with an immersion blender until it nice n smooth. To serve add a couple ladle fulls of the squash soup then add the hazelnut cream and drizzle with the balsamic drizzle and sprinkle some chopped sage. Voila!
Enjoy! So delicious on a cold night!
1 medium Butternut Squash
1 medium Acorn Squash
8 cups of Vegetable Broth
1-2 Tablespoons of Olive Oil
1 cup of Hazelnuts
1 tablespoon of fresh Sage and more for garnish
1 cup of Balsamic Vinegar
1/4 cup of Honey
Instructions:
1. Preheat oven to 350˚. Peel and scoop out the seeds of the butternut squash. Slice into 1/2 inch pieces and place in a bowl. Drizzle with olive oil and stir around till all the pieces are coated. Cut acorn squash in half and scoop out seeds. Drizzle both pieces with olive oil and coat the whole orange flesh. Place the butternut squash and acorn squash (flesh side down) on a baking sheet. Bake 20-30 minutes till butternut squash is golden brown and acorn squash is roasted on the outer edges. Turn butternut squash once. Mince the sage while the squash is cooking
2. Once the squash is done place the hazelnuts on a baking sheet. Roast for 10-15 minutes in the oven at 350˚. Turning once and make sure they don't burn. Place a tea towel in a bowl big enough for the hazelnuts. After hazelnuts are done cooking put them in the bowl with the tea towel and cover them for 5 minutes. After 5 minutes roll them are in the towel with your hands to try to remove most of the skins. There will still be some skin on the hazelnuts and that is okay.
3. Pour 7 cups of vegetable broth in a large pot. Add slices of butternut squash and scoop out the centers of the two halves of acorn squash add to broth along with the chopped sage. Cook till warm about 10-15 minutes. While the soup is cooking put the hazelnuts in a food processor and add 1/2 cup of broth blend. Slowly add broth until it is smooth and creamy.
4. Add balsamic vinegar and honey to a small sauce pan. Bring to a boil then turn down heat and let it simmer for 7-10 minutes. Stirring occasionally to make sure it doesn't burn. Once think enough to thinly coat a spoon it is good.
5. After the soup has cooked for 15 minutes; blend with an immersion blender until it nice n smooth. To serve add a couple ladle fulls of the squash soup then add the hazelnut cream and drizzle with the balsamic drizzle and sprinkle some chopped sage. Voila!
Enjoy! So delicious on a cold night!
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