Easy Intuitive Dinner

I talk to my clients often about intuitive cooking. The concept of following your own creative guidance instead of every single element of a recipe. Often this intuition leads me to delicious places, but yes, at times it does end in a bit of taste-less disaster. Nonetheless, it's the experimentation in and of itself that brings me the most joy and excitement as I cook. Plus, there's always UBER Eats if you need quick take-out, right?

Here is the first of many new intuitive cooking meals, complete with rough guidelines to use or not use as you plan your next easy meal.

SOUP

For this lovely soup, I used homemade bone broth but store-bought or chicken/veggie broth is a great option. I cooked a package of brown rice noodles, then as they were strained, heated up the broth in the same pot. From there, I added a bit of flavoring - some garlic, a bit of chili, and some cumin and sea salt, I added the noodles back in with a teeny bit of chopped kale and the soup was done

SQUASH

One of my favorite parts of autumn is the squash. Butternut, acorn, kabocha, I don't care. It's all good. This foolproof recipe for cooking squash in the oven was actually shared by my husband. Heat your over to about 325 F. Use a sharp knife to poke a few holds in your squash but keep it whole. Place on a cookie sheet or baking sheet and slow-roast for about 2 hours give or take a half an hour if the squash is super small, or super large. You know it's done when you can poke the skin with a fork and it goes right through. From there, Let it cool slightly, slice, scoop out any seeds and eat plain or use a bit of olive oil or ghee and some sea salt for divine and easy squash love. 

KALE

This might be one of my favorite intuitive greens recipes ever. I added about 2 TBSP of ghee (you can always use olive oil too) and started to cook a few cups of roughly chopped kale over medium-high heat. From there I added some sea salt. A bit of umi plum vinegar (apple cider is another great sub), and the last delicious piece? Some pumpkin seeds. Again, use what you've got! I could see sunflower, almonds or even walnuts also tasting great. 

So get cooking and let me know how it goes!