Raw kabocha.

Oh yes I did. It’s shredded. On a salad.

05 raw kabocha salad

  • base: red leaf lettuce
  • toppings: raw shredded kabocha, seaweed, raw corn, radishes, purple cabbage, heirloom tomatoes, raw blue cheese (I added that after the picture), maybe something else…
  • dressing: liquid gold elixir

Was it good? Yes. Great, actually – but only because of the liquid gold elixir. I tried some plain and it was starchy and yuck. Only try this if you make the liquid gold elixir. Seriously – if you haven’t made it yet, you must.

The other fun topping was a bunch of radishes:

04 radishes

I saw them at Han Kook (Korean grocery) and nabbed the bunch for $0.50. They were kind of bland. I like my dad’s homegrown ones better.

This morning I was up early (5am! why? I went to bed at 1am!) and after lying in bed for 1.5 hours after waking, I gave up and decided to be productive. I got in a nice 35 minute yoga flow (on my own, to Chopin) before I drove Bobby to a networking class over at Mission College (where I’m taking my classes) and then I went out to a new farmers’ market (new to me) in Santa Clara where I bought way too much produce. Now I’m lounging, but I think I’ll go read or do a GRE essay practice (still haven’t done this… putting it off). I also want to get some rebounding in today.

Hope you’re all having a great weekend 🙂

10 Replies to “Raw KABOCHA”

  1. heyyy loving your salad. i wouldn’t recommend eating kabocha raw. i’ve from several asian herb and medicine doctors that kabocha shouldn’t be eaten raw. ><

  2. I need to try kobocha so badly!! I can’t find it at any of my grocery stores though 🙁

    Love what you did with it!!
    <3 jess

  3. I want a rebounder! That would have helped me yesterday when I wanted to do cardio but Rob wasn’t home yet and he had the keycard to get into the gym. By the time he got home, it was late and I was too tired!

    I was also thinking I wanted to try yoga again. I think my Exhale class card doesn’t work for yoga but I have to ask, maybe they will let me.

  4. raw kabocha? woooooo!!!! I can’t imagine its texture! I’ll definitely make that dressing, sounds delish~
    5am? I woke up at 6am (went bed 1am), it’s not the most pleasant thing on vacation .. but whatever. 🙂

  5. Last winter I shredded raw winter squash (may have been a butternut) and tossed it with some yogurt and harvesty spices (cinnamon, allspice, cloves) to make an Autumn slaw.

    My try that this year with Kabocha.

  6. oooohhh i love that idea of putting it raw on a salad! i will definitely have to give that a shot. i also like your new month resolutions – i should be making some of those myself 🙂

  7. I have tried raw squashes before and agree that you need something to help them taste okay. I like sweet potatoes raw though:)

    That wellness club sounds really cool! Glad you got to go:)

    Happy rebounding!

  8. Oh no you di’int….

    I LOVE winter squash. In college (back when I cooked more, I think as both a stress reliever and a way to show off in front of roommates, haha), I would bake a half of acorn squash with stevia, cinnamon, and nutmeg and eat it for dessert. Kabocha and acorn squash are my favorites; butternut squash comes second. Pumpkin is great…but SO been-there-done-that 😉

    I love your blog, by the way, and look forward to becoming more of an active commenter instead of just a lurker/”twitter” friend. Have a great night!


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