I recently discovered a flavor combination I can't get enough of, you really have to try this it tastes phenomenal : mix melted coconut oil, balsamic vinegar, and pasta! This is a perfect, "I haven't gone grocery shopping for a while' kind of meal, because turns out that coconut oil, balsamic vinegar, and pasta are pretty shelf stable. I added some farmer's market kale and zucchini to give the dish some crunch and color. I would venture to guess that there are many other vegetable combinations that would taste amazing in this dish as well. This is a super simple meal, really only 5 ingredients. The kale and squash were brought to you by Spring Hill Organic Farm . They kindly drive into Portland from Albany, Oregon to sell their beautiful vegetables, and I'm pretty happy about it.
Mindful Eating Book Review - How To Eat - Thich Nhat Hanh
For those of you on this mindful eating journey with me, I thought I'd share one of my favorite books on the subject. It is a simple, short compliation of a few meditations on ways to think about cooking, shopping, and enjoying food. It has a focus on how mealtime can connect us with the ones we love, and how to really be satisfied from your experience of eating. It is simple bite size reminders to practice slowing down and being grateful for what is right in front of you. It also has that unmistakable Thich Nhat Hanh tone that makes you feel like you're getting a hug from your grandfather every time you open a new chapter.
The thing I like the best about this book, is that mindful eating is difficult to keep up when your life gets busy and things distract you from staying present. While other books on the subject are long how-tos, this is easy to pick up and read a little each week to re-focus on mindfulness. Here is a link: How to Eat by Thich Nhat Hanh
orecchiette with kale + balsamic coconut dressing
10 mins prep
15 mins cooking
3-4 cups kale cut into long strips (Lacinato if possible - the one that looks like a dinosaur)
1 zucchini chopped into thin disks
8 oz orecchiette pasta
3 tablespoons coconut oil
1/4 cup balsamic vinegar (a sweeter thicker kind works best)
*optional: goat cheese
*optional: red pepper flakes
1. cook the pasta per the package directions, slightly on the al dente (underdone) side. Chop the vegetables.
2.Add one tablespoon of the coconut oil to a large skillet and then the zucchini, cook on medium heat for about 2min, then add the kale and cook for about 4-6 minutes longer, stirring the vegetables frequently. The goal is to get them just slightly soft, but really you don't want to overcook these guys.
3. Melt the rest of the coconut oil in the microwave and then add the balsamic. Put the dressing and pasta into the skillet, mix everything together and serve!
Want another coconut oil, balsamic vinegar dish? Check out my brussel sprout mini galettes w/balsamic caramelized leeks