Cauliflower butternut squash tacos with mango avocado mint salsa on homemade dill/parsley tortillas.
Time in the kitchen can be a chore or meditation and depends on our mindset when we start cooking. Taking a moment prior to starting to have gratitude for the food that you have to cook and the health that you have to make it can change your whole experience while making a meal. It also builds agni (digestive capacity).
When I make a meal “from scratch” it provides an opportunity to be reflective and present with what is happening in my life. It also provides more room for creativity *and* fresher ingredients. As we all derive inspiration from different sources, buying ready made ingredients is ok too. Especially if this means that you will be eating at home versus a meal on the go.
I appreciate the instagram feed/blog of Heidi Swanson, 101 Cookbooks. Heidi is always sampling new recipes and I leaned to make homemade flavored tortillas from her blog. When tortillas are made from scratch, they have an infinite combination of flavors. I am clear about the ingredients that went into making them. Tortillas/tacos in general are a great way to mix it up for a vegetable that has been sitting in the fridge waiting to be made into its next meal.
I used the leftover steamed cauliflower from the soup that I made the other day and added a dressing of olive oil, lime, cilantro and parsley, coriander and cumin. Steamed butternut squash was mashed and mixed with cashew cream. The tortillas were made with masa flour, parsley, dill, pepper and dash salt.