Blaring old school Third Eye Blind in the car while belting out the lyrics in our best Kermit The Frog voices, trying not to laugh ourselves to tears. Running around our tiny apartment in circles pumping our fists into the air screaming “HOCKEY HOCKEY HOCKEY” before sitting down to watch the game because we’re so excited the season has started we could pee. Walking at sunset down to the market to pick out carving pumpkins, and then naming the small white one I chose “Spooks”. Watching the newest Willy Wonka movie, and then proceeding to talk like Johny Depp for the rest of the night. Chatting with my mom over FaceTime about what recipes we were going to make when I fly home in a week, and how she was going to diet hardcore until then so she could eat all of my molasses blondies. Seeing my great friend host her first pop-up shop and totally nail it. These were some of the most rewarding moments I experienced this past weekend. And they all involved people.
Each person is incredibly precious. A human life is a miracle, and it blows my mind when I stop to look around at all of the “miracles” surrounding me. From my husband to the homeless person outside our building, a miracle. Mind. Blown. And when I take the time to sit and listen to any one of these miracles’ stories, I feel as if I’m receiving this huge gift. A glimpse into someone else’s life. What they’ve gone through, where they’ve been, what they’ve done. You can learn a great deal by listening to what someone chooses to tell you. What is truly important to them, what they want you to know. Chances like these keep presenting themselves to me lately, including a handful over this past weekend. I hope they continue. And if new stories get to be told over a meal anytime soon, I hope it’s this one.
I love how fall means everything golden. Pumpkins, sunsets, withering leaves, soups, and spices – all golden. I like to think this dish is like taking a bite of fall. Full of texture with a host of fall vegetables and chewy spelt berries, alongside warming spices and a hint of something sweet make my fall loving heart so happy. A bit of sweet, sour, and savory with the additions of maple, lemon juice, and cold pressed olive oil make you crave more with each bite. Plus an herby freshness from the chopped parsley leaves, and a few extra add-ins I list for you to consider if you’re feeling extra fancy. This bowl can easily be made gluten free by substituting the spelt berries with brown rice, and is easily reheated in the oven the following day wrapped in a bit of foil. Scott must have uttered “This. Is. So. Good.” at least four times while eating this bowl, and he usually never repeats himself. This also made my fall loving heart so happy. And I hope this golden bowl does the same for you.
A GOLDEN BOWL | FOR FALL
Makes 4 servings.
1 head of cauliflower
1 delicata squash
refined coconut oil
salt & pepper
dried, ground turmeric
1 lemon, cut in half and divided
1 cup spelt berries
3 cups filtered water
drizzle of cold pressed olive oil
drizzle of pure maple syrup
chopped fresh parsley
optional add ins
2 tablespoons golden raisins, roughly chopped
2 tablespoons pinenuts, lightly toasted on a dry skillet
1 cup cooked lentils (beluga or french green work best)
Begin by preheating the oven to 350F. Line a large baking sheet with parchment (or two medium baking sheets) and set aside.
Rinse and chop the head of cauliflower into 1 inch pieces. In a medium mixing bowl, toss the cauliflower with 2 teaspoons of refined coconut oil. Then add in a few pinches of salt and pepper, plus a half a teaspoon of cumin, and toss to coat. Transfer the cauliflower to the lined baking sheet.
Rinse the skin of the delicate squash to remove any dirt and pat dry with a cloth. Slice off the base and the stem, then cut lengthwise in half. Scoop out the seeds, and slice into 1/2 inch thick half-moon slices. Then cut those half-moon slices in half. Add the diced squash to the mixing bowl previously used for the cauliflower, and toss with 2 teaspoons of refined coconut oil. Add a few pinches of salt and pepper, plus 1/4 teaspoon paprika, and toss to coat. Transfer the squash to the parchment lined baking sheet with the cauliflower.
Rinse the eggplant, and slice off the stem and the base. Slice into rounds and then slice those rounds into 1 inch pieces. Add the diced eggplant to the mixing bowl previously used, and toss with 1 teaspoon coconut oil plus a squeeze of fresh lemon juice. Add in a few pinches of salt and pepper, plus 1/4 teaspoon of ground turmeric, and toss to coat evenly. Transfer the eggplant to the parchment lined baking sheet(s).
Place the sheet(s) of veggies into the preheated oven and roast for 30 minutes, or until the veggies have nicely browned. While the veggies are roasting, combine the spelt berries and water on the stove and bring to a boil. Reduce to a simmer and cover with a lid. Let simmer for 30 minutes (fully cooked spelt berries should be plump and slightly chewy). Drain any excess water that may remain.
In a large heat proof serving bowl, toss the roasted veggies and cooked spelt berries with a drizzle of cold pressed olive oil, about a teaspoon or two of pure maple syrup, and a squeeze of fresh lemon juice. Taste and add an additional pinch of salt or pepper if desired. (Mix in any of the optional add-ins at this time if you were wishing to do so.) Roughly chop 1 bunch of fresh parsley leaves. Either toss with the other ingredients in the bowl, or garnish each dish with a handful of the chopped leaves. Divide into four bowls and serve right away. Store any fully cooled leftovers in an airtight container in the refrigerator, best if eaten within 3 days.
In this post: wood cutting board // bowl // flatware