In case you couldn’t already tell, I am an artist through and throughout. It didn’t occur to me until years after college how fortunate I was to grow up taking art classes every year from, kindergarten all the way through college.
In fact, it was so deeply ingrained in me that, like any high-schooler may with certain comforts, I rebelled against it. Now, don’t get carried away with the possibilities there. (Have I also shared that I was a Bible-banger?) I could only “rebel” but so hard when given the choice between art-elective or ...wow, I don’t even know what other classes were offered! However, what I did do was resist the use of color with all of my might and soul. I was classy and dammit I was NOT going to be seen with a splash of paint on my jeans. (Sharpie doodles did not count, obviously.)
My brother once even commented on how cool it was that my entire wardrobe was black. I really wasn’t as cool or goth as that makes me sound. The reality is that I was fearful of self-expression yet also of blending in. Black in the 90s was safe and unique at the same time.
Fast-forward to my first year of architecture school, and I rebelled by painting an entire metals project hot-pink. Color has since found it’s way through the back door into many aspects of my life, from my use of language (fkuc!!) to my wardrobe (occasionally) to hands-down-without-fail MY COOKING.
Fast-forward to my first year of architecture school, and I rebelled by painting an entire metals project hot-pink. Color has since found it’s way through the back door into many aspects of my life, from my use of language (fkuc!!) to my wardrobe (occasionally) to hands-down-without-fail MY COOKING.
I actually use color as my guide to creating meals. I believe that vibrance on the plate means more nourishment for my body and soul. I don’t care how “healthy” anything is - if it’s dull and dead, I don’t want it. Further, it’s just fun to make meals as colorful as possible. Instead of thinking in terms of protein, vitamins, minerals boring boring boring… I much prefer to nourish myself with livelihood, contrast, energy, and pop! These are words I think of when my eye is drawn to a beautiful painting, or rather, a beautiful plate.
The next time you’re in a food rut, try thinking in terms of colors that appeal to you! Sometimes I eat all green things simply because it’s fun to see what I can come up with (without boring myself)! You’ll be surprised what this new perspective can do to bring out your inner artist, while nourishing your tummy and spirit at the same time.
What foods do you love for their visual appeal? Share in the comments below, and I’ll make a point to create recipes with them! I’ll give you a hint as to mine… (scroll down!)
To Love and Lavender,
Hannah Joy
Twice-Baked Butternut Squash (3-4 Servings)
1 Medium Butternut Squash
1 Medium Zucchini, chopped
1 Cup Lentils, cooked*
1 Cup Cherry or Grape Tomatoes, sliced in half
1-2 tbsp Coconut Oil
1 Tbsp Rosemary, finely chopped
1 Tsp Garlic Powder
Salt & Pepper to taste
1. Cut squash in half lengthwise. Remove and discard seeds. Use a sharp knife or fork to stab into the outer skin several times. Place cut-side down on a lightly oiled pan. Roast on 400 for 15 minutes, just until soft. The squash does not need to be fully cooked, since it will be returning to the oven for a second bake. It just needs to be fork-tender. Remove from oven and flip over to cool.
2. In separate dishes, drizzle cherry tomatoes and zucchini very lightly with oil. Sprinkle with rosemary, salt and pepper. Roast for 10-15 minutes until zucchini is tender and tomatoes are caramelized. (You will probably have to remove the zucchini first since it requires less cooking time.)
3. Once squash has cooled enough to handle, use a large metal spoon to scoop out squash "meat" into a bowl. Leave about a 1/2" margin around edges so that the squash does not collapse.
4. Fold in lentils, cherry tomatoes, and zucchini. Sprinkle in garlic powder.
5. Fill halves of the squash with the vegetable mixture. Return to a pan, and cover with aluminum foil. Bake for another 15-20 minutes until heated through. Cut each side in half and serve!
*Note: Cooking lentils is super easy, but you can also buy them pre-cooked at Trader Joes! Alternatively, use Red Quinoa or Brown Rice.
Enjoy!
To Love and Lavender,
Hannah Joy
Twice-Baked Butternut Squash (3-4 Servings)
1 Medium Butternut Squash
1 Medium Zucchini, chopped
1 Cup Lentils, cooked*
1 Cup Cherry or Grape Tomatoes, sliced in half
1-2 tbsp Coconut Oil
1 Tbsp Rosemary, finely chopped
1 Tsp Garlic Powder
Salt & Pepper to taste
1. Cut squash in half lengthwise. Remove and discard seeds. Use a sharp knife or fork to stab into the outer skin several times. Place cut-side down on a lightly oiled pan. Roast on 400 for 15 minutes, just until soft. The squash does not need to be fully cooked, since it will be returning to the oven for a second bake. It just needs to be fork-tender. Remove from oven and flip over to cool.
2. In separate dishes, drizzle cherry tomatoes and zucchini very lightly with oil. Sprinkle with rosemary, salt and pepper. Roast for 10-15 minutes until zucchini is tender and tomatoes are caramelized. (You will probably have to remove the zucchini first since it requires less cooking time.)
3. Once squash has cooled enough to handle, use a large metal spoon to scoop out squash "meat" into a bowl. Leave about a 1/2" margin around edges so that the squash does not collapse.
4. Fold in lentils, cherry tomatoes, and zucchini. Sprinkle in garlic powder.
5. Fill halves of the squash with the vegetable mixture. Return to a pan, and cover with aluminum foil. Bake for another 15-20 minutes until heated through. Cut each side in half and serve!
*Note: Cooking lentils is super easy, but you can also buy them pre-cooked at Trader Joes! Alternatively, use Red Quinoa or Brown Rice.
Enjoy!
