all things in moderation

It is not my regular modus operandi to do this but there is a post over on Healthy Green Kitchen that so perfectly says what I have been thinking (and to be honest - talking about as well) about how and what we chose to eat. All I can say is "amen". I think it is well worth reading. 

When we were in Japan (March) it was impossible NOT to notice the absence of craziness regarding food. Nobody even knows what 'paleo' is! (Not saying paleo is crazy, just an example of a pretty restrictive eating program.) Chia seed is an unknown and just try to buy coconut oil! People simply eat - for the most part - whole food, simply prepared, when they are hungry. Most people are well within a healthy weight, walking a lot keeps them reasonably fit. Being there I reflected on our North American obsession and had to admit that I felt a lot more relaxed and happy without that pressure. Making wise food choices is incredibly important but it shouldn't be the primary focus of one's life. Loving, serving, laughing, sharing, working - these are things that fulfill and ultimately bring health and joy.

I know that many people have very real health issues. I also know that very careful food choices make a huge difference for them and don't mean to suggest otherwise. I totally support their efforts and feel for them in their pain. But for the vast majority of us making wise choices to eat a wide variety of whole foods prepared in interesting and healthful ways is the good choice. 

roasted squash with quinoa and sausage

Often when I come across a recipe that intrigues me I have a pretty good idea of what it will taste like. Sometimes I am disappointed (the chocolate compost cookies that I tried this week were hugely disappointing - I love the original compost cookies and so had high hopes but .... blehhhh! They seriously tasted like the cookies that I used to find in my grandma's cookie jar along with various other odds and ends - compost for sure) and other times I am euphorically surprised. This meal in a dish is for sure in the latter category. I thought it would be really good but it is so much more than that. I try to keep the bar* high on the blog here regarding what I share. I have to be pretty excited about whatever I share because I know that everybody has so many options and only so much time. This I am super excited about - healthy, easy, and fantastically delicious. I was filled with evangelical zeal when I made it; something this great needs to be shared. Good food isn't really all that hard to find but sometimes it takes quite a bit of effort. Or a long list of ingredients. Or time. Or a toll on one's health. To find an option that hits the trifecta of simple, healthy, and incredibly good is uncommon; adding kid-friendly makes it rare as hen's teeth.

The recipe is from a cookbook that is my newest enthusiasm -  Whole Grains for A New Generation by Liana Krissoff. (Although it is currently slightly out of vogue to be excited about eating whole grains - or any grains at all - I am a fan and think they can have a place in most diets.) I used a pretty little Carnival squash instead of the more common butternut that was called for and didn't peel it because (this is old I know) I don't believe in peeling much of anything with the exception of beets. Aside from adding a tiny bit of fennel seed, those are the only very minor tweaks I made to the recipe.

Make this. Soon.

roasted squash with quinoa and sausage
(from Whole Grains for a New Generation by Liana Krissoff)

1 small Carnival or butternut squash (about 1 1/2 pounds)
1 shallot
1 small onion
2 Tbsp olive oil, divided
225 gm mild Italian sausage
1 tsp dried sage leaves
1/2 tsp fennel seed
1 cup quinoa
1 1/2 cups water

Preheat the oven to 400 degrees F. Scrape the seeds out of the squash and cut it into 1-inch chunks. Chop the onion into large chunks. Put the onion, peeled shallot, and squash chunks into a 9x11 inch baking dish and drizzle with  1 Tbsp olive oil. Season with sea salt and freshly ground pepper. Toss to coat. Roast until tender - about 30-40 minutes. Give the vegetables a stir about half way through.

Meanwhile remove the sausage from the casings and brown in a 2-quart saucepan with the remaining olive oil. Add the sage and fennel seed, 1/2 tsp of sea salt and 1 1/2 cups water. Stir and scrape up any brown bits. Add the quinoa. Bring to a boil, then reduce heat to a simmer, cover and cook for 10 minutes. After 10 minutes turn off the heat but leave covered and on the burner for another 5 minutes. Remove lid, fluff and add the mixture to the roasted tender vegetables. Gently fold to combine.

*my bar you understand - everyone has a unique idea of what is yummy. One of my dear ones is probably busy pitying David every time he eats with us; his idea of good food is quite different from mine.

I felt validated and a renewed commitment to my daily walk after I watched this cool video. Sometimes a reminder is a very good thing.