No need to reiterate I'm sure, but life has been crazy. Crazy crazy. Taxing emotionally and physically. And time is short. But I've been trying my hardest to spend time (quality) with the kids and cook more.
Now more than ever, when our adrenals are in danger of fatigue, when the season is changing and the cold is drying us out, when days are shorter and the list of things to do is just as song, when we find stronger sadness AND happiness, we need to make sure we are getting the nutrients we need.
And when I say we, I mean me. That's what Richie says at least. And it's true. Mama Bear is the toughest job out. Keeping everyone healthy is of utmost importance. So I've been cooking. Wholesome, whole foods.
This recipe is a mix of a "clean out the fridge" and my grandma's cabbage soup. It is sweet and sour and hot and just hit the spot. With a big hunk of sprouted bread it's the perfect cold night supper.
1/2 green cabbage, sliced thinly
1 yellow onion, cut in half and sliced thinly
3 tblsp olive oil
1/2 tsp sea salt
3 field roast apple and sage sausages
1/2 kabocha squash, large dice
1 carton No Chicken broth (or the veggie broth of your choice)
2 tblsp honey
juice of 1 lemon
-Saute the onions and cabbage in the olive oil and salt until soft.
-Break the sausage (with your fingers so that it has raw edges, not cuts) and cook it in with the vegetables.
-When the sausage starts to brown, add the squash and broth and bring to a boil.
-Once it boils, bring it down to a simmer and cook 45min-1hour. If at any point the liquid gets too low, just add hot water.
-At the end, add the lemon and honey.