Red Veteran's Day

It feels like there is a battle going on in my head and cooking in the kitchen allows me to see it for what it is. Knives cutting through squash, some pieces more square than other, seeds cut in half not meant for the dish anyways, somehow make their way into the dish, and other pieces meant to be smaller turn out to be large and stick out like a big man in a little chair. Regardless of imperfections, I am forgiving of the battle that takes place in the kitchen. And it's necessary to process this energy that gets stuck inside and otherwise would lead me to a place of most destruction. I'd much rather be cutting onions than cutting my own life force off by withholding my greatness and hanging out in the places that scare me inside of my mind. It's not pretty anyways, and no matter how much I do to try and fix myself, my mind will remain, psychotically attuned to what it thinks is right and how I am never good enough to be better than I think I should be. Anyways, it's a bit too complicated for a paragraph, which is why my book is coming out...in this century which may actually turn out to be this decade.

Today's battle revealed a rather yummy heart healthy dish (that was not a plug in for the American Heart Association to read my blog, by the way). Red, red, red. Since I've been single longer than I've been alive, um, let me rephrase that, for 27 of my 28.5 years on this planet, I think I deserve to take in a little heart energy.

Sweet and Red Lentil Quinoa Squash Smash

1/4 cup red quinoa
1/4 cup red lentils
1/2 cup hard winter squash
1/2 cup onion, diced
1 tiny piece kombu
1 T coconut oil

Rinse quinoa and lentils very well. Place in pot. Cover with water x2 and bring to boil. Skim off foam with a spoon, add squash and onion. Cover and cook for 30 minutes. Add 1/2 t sea salt for the last 3-5 minutes of cooking. Add coconut oil and serve, garnished with cilantro or parsley and a side of greens.