Kabocha & Garlic
Ingredients (serves 1)
- ~2 cups chopped kabocha
- 2 cloves garlic, smashed and chopped
- 2 teaspoons extra virgin olive oil
- 1/2 – 2/3 cup water
- dash of sea salt
- drizzle of brown rice syrup (or sprinkle of granulated sweetener)
- Heat the EVOO over medium heat in a cast iron skillet (okay, you can use whatever kind of skillet you want. But cast iron is a great way to add some iron into your diet. Just beware of Teflon pans – they can damage your liver and thyroid). Add the garlic and saute until it starts to brown, or until it starts smelling great.
- Add the kabocha and stir to coat with EVOO. Saute for a minute or so. Add 1/2 cup of water, and continue to cook the kabocha as it boils off. Once the water is almost gone, test the kabocha to see if it’s soft enough. If it still needs more time, add another splash of water, wait for it to boil off, and test it again. Repeat if needed.
- Serve topped with salt and brown rice syrup, to taste. (Pearl suggested a granulated sweetener – perhaps brown sugar – but I wanted to make this macrobiotic so I used brown rice syrup instead. Do what you like.)
I savored this slowly and it was delicious. I was reading about all the benefits of garlic in Jillian’s new book, Master Your Metabolism. She says that garlic (and other veggies in the allium family – leeks, onions, etc…) is a great detoxifier and helps to keep the liver healthy. It even lowers total cholesterol (but raises HDL, the good one). Jillian recommends crushing garlic before you eat it, or pairing it with olive oil which both increase the benefits.
Yesterday I made this nice little (macrobiotic) snack before I went out to tutor:
- 2 free-range egg whites, microwaved; drizzled with brown rice syrup
- fresh seaweed (rinsed of salt and soaked in water for 10 minutes)
- mushrooms and a tomato sauteed in 1-2 teaspoons EVOO
It was really yummy and perfect to tide me over until dinner. What’s your favorite snack?