Man I seem to have a thing for foods that begin with B lately….Brussels sprouts, Butternut, Bacon, Beef. Today I have added broccoli. I think I could do at least an entire months worth of recipes starring foods starting with B. Actually I could do a whole month (maybe even 1/2 a year) of bacon recipes. This is how I really like to eat. Whole foods, seasoned perfectly, paired with a yummy fat and flavor. For fun this day, I also ate my meal with chopsticks. A little added awareness, a little more time for mindfulness as I focused to grab hold delicious treasures.
Broccoli and Butternut
- Butternut Squash
- 1/4 sliced onion
- 2 cloves garlic, minced
- 2 tsp coconut ghee (that’s right a combination of coconut oil + grass-fed ghee a.k.a clarified butter which is mindblowingly good, which has a great storage life and flavor)
- Sea Salt
How to Make it Happen: I am going to write this according to how I would do it again. Mainly I would use separate skillets. One for butternut and one for the broccoli. Prep the vegetables. I tend to do the one which will take longest first= butternut (unless you buy butternut that has already been cubed). Skin. Slice. Chop those slices into cubes. Toss in a skillet with 1 teaspoon of coconut ghee. Season with cinnamon and nutmeg (maybe a little drizzle of some local maple or honey). Now chop up the broccoli, onion, and garlic. Throw into another skillet (or a wok, in these circumstances I find myself thinking…..hmm….I really wish I had a wok). Season with sea salt. To me a quality sea salt really makes this as well. I know you think I’m bull shitting you, but I kid you not the first time I switched salts to a high quality salt on my eggs, light years better. Cook each one until the vegetables are tender, or maybe a little al dente, if that is what you prefer. Stir them in a bowl together. Munch on with some chopsticks. Enjoy with a nice juicy steak or pork loin. Lunch!