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How do we reconnect to all that we are?? (more to come on this !!) This question has led me, one step at a time, to where I am today. FOOD is common to us all; something I am passionate about. I have always loved good food; growing it, preparing it, touching and smelling it, eating and sharing it.
My upcoming book will chronicle part of my deep journey and connection to our “food” with insightful growing advice, personal anecdotes and ways of connecting with our food in a soul-satisfying and healing way.
Food is made to be delicious – how wonderful! To me, there is nothing more soul-satisfying than alchemically creating a fabulous, delicious combination in the kitchen together with friends and family. And the act of actually growing it, especially from a seed, is magical — a deep experience of oneself as nature itself.
Please enjoy this recipe from Kats Kitchen at Seeds of IMBOLC, to yours.
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Squash Jewels Rice – a fancy dish for those special dinners

half a medium/large pumpkin or large squash, peeled and diced (butternut or my favorite Boston Marrow Squash work well)
1 teaspoon sea salt
a large pinch of saffron threads (or turmeric if you don’t have saffron)
½ cup of unsalted butter (use ghee or clarified butter if cutting down on milk solids)
2 cinnamon sticks
4 allspice berries, crushed (or a pinch of ground if that’s what you have)
2 onions, halved, thinly sliced
1/3 cup currants or yellow raisins (use what you have)
1 cup unsalted, shelled pistachios (or chopped almonds)
1/2 teaspoon ground cardamom
2 cups basmati rice, soaked in tepid salted water for one hour (or better yet sprouted – check my page for instructions)
4 cups vegetable stock
4-5 caramelized onions — optional topping

Toss the squash cubes with half the salt and some olive oil. Roast in a single layer on a baking sheet at 450 degrees for about 30 minutes or until soft. Mix the saffron (or turmeric) with 3 tablespoons of boiling water and add 4 tablespoons of the butter which should melt.
Heat the remaining butter in a large saucepan and add the cinnamon and allspice until the butter foams. Add onions and remaining salt. Fry over medium heat for 10-15 minutes, stirring occasionally until onion is soft and starting to color.
Add the currants, pistachios (or almonds) and cardamom, and cook another 10 minutes until the onion is golden and sweet.
Drain and rinse the rice. Add to pan, stirring for 3 minutes to coat. Add stock. Taste for seasoning. Scatter the roast squash on top.
Cover the saucepan with a tight-fitting lid. Cook over medium heat until liquid is gone, about 20 minutes, and rice is steamed-cooked.
Remove the lid and drizzle the buttery saffron water over the top. Replace lid and let rest off the heat for 5-10 minutes. Serve with caramelized or crispy onions. Remove the cinnamon sticks when serving.

Squash JewelsRice, indeed – beautiful!!

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