Happy May 1st!
How are you doing this morning? I’m so so pumped because it’s meant to be a whopping 23C today – this is spring dress weather, friends!!! I’m also excited because today’s healthy recipe of the week is one I’ve been dying to share with you since I made a few days ago. Let’s not waste any time and hop right to it!
1. Recipe of the Week. Ok, it’s time for a little confessional, Eat Spin Run Repeat style.
Confession #1: I’ve recently become obsessed with avocados. Hello, my name is Angela, I’m new to AA (Avocados Anonymous) and I require a 12-step program intervention.
Confession #2: In any recipe you’ve seen prior to my vegan Fiesta Wraps where avocado was involved, I only put it in because I wanted to add something green to the recipe and I think avocados look pretty.
Confession #3: Ever since said vegan Fiesta Wraps were posted, not a week has gone by without a container of fresh guacamole being prepared and kept in my fridge (mostly for carrot dippage, which is my go-to snack as of late). I’ve got variations of guac coming out of my ears, so be prepared to see them come out over the coming months.
Confession #4: I am currently building my weekly meal plans for myself around dishes that could potentially include avocados. Case in point: last week’s Clean Vegan Pad Thai and these Cilantro Lime Shrimp Wraps.
Now that I’ve shown you nothing but avocado glamour shots, it’s time to introduce yet another recipe that feeds my addiction. Meet these Green Curry Shrimp Rolls.
I think you should make them tonight. Just promise me that you won’t dare leave out that avocado.
2. Long squash. No, not just any old elongated squash. This one’s actually called ‘long squash’ and like eddoe potatoes, it’s a piece of produce that I walk past week after week but never actually decide to try. This weekend I had one of those ‘why not’ moments at Sobeys, brought it home, then brainstormed ideas for what to do with it.
According to the powerful and mighty Google…
Long squash is often considered to be of African decent but it is also common in Europe and Asia. The long squash is very similar to zucchini and it is grown in warm climates. The outer skin can go from yellow to green while the inner flesh is firm textured, white in color and contains seeds. The long squash has a mild flavor which becomes increasingly bitter as it matures. When allowed to grow in larger sizes, it is often used as a container, hence the alternate name of “bottle gourd.” (Source)
Apparently some of these long squashes (or bottle gourds) can grow to be up to a meter long, but mine was only about 8 inches. I was happy to learn that the flesh and seeds are edible, which meant less prep work on my part. Figuring it would serve the same purpose and have a similar flavour to zucchini, I threw together a curry for dinner last night containing the following:
- diced long squash
- sliced carrots
- cauliflower florets
- green curry paste (someone over here appears to be in a curry mood these days!)
- red bell peppers
- lite coconut milk
The flesh of the long squash seemed more firm than a zucchini, so I threw it into my pan with the onions, carrots and cauliflower in order to give it longer to cook. The bell peppers and cooked chickpeas came shortly after and the parsley was tossed on at the end. From start to finish, the dish took about 20 minutes to make, and it looked like this:
Taste wise, the long squash did a really good job of absorbing the other flavours in the curry. The skin seemed to be a little thicker though, sort of like a really firm eggplant. On the whole, it was really good and I’d definitely use it again in another curry or stew-type dish.
So tell me…
- Are you a fan of avocados? Any great recipes to share? Feel free to link them up in the comments below!
- Did you try anything new yesterday?