Steamed Broccoli and Squash with Tahini Sauce
You know what would have made this salad better? Actually having tahini. I ended up at three stores that didn’t have any before I gave up. I was hungry, tired, and grumpy and didn’t care enough. I wanted to give the food some time to digest before yoga so I went at the salad without a dressing or sauce. Did I still love it? Absolutely. Especially the squash chunks and broccoli. The original recipe called for delicata, which I also couldn’t find, so I went with acorn. Everything was so bright and green. So good. There was actually enough for two dinners and a lunch out of it. I kept thinking I’d eat more but the fiber would fill me up.
As far as how I’m feeling? Today I was practically back to normal outside of a few mild hunger pangs. I even had enough energy to workout tonight. I started out cautious, not knowing what my energy level would actually be, but it was just fine. I didn’t attempt any of the crazy strength training just so I could give my body a break. I’ve been giving myself an extra hour or so of sleep, too. That’s been glorious. I still keep expecting some crazy side effects from the cleanse, but nothing yet, which I’m okay with. It just feels like my body is craving calories or caffeine.
Inspiration: Whole Living
Ingredients
- 1/2 head broccoli, cut into little florets
- 1 acorn squash, cut in half, seeds scooped out.
- 1 cup mixed greens
- 1 cup thinly sliced red cabbage
- 2 tablespoons red onion, diced
- salt and pepper
- Tahini [optional]
Preparation
- Steam the broccoli and squash until tender [I cheated and used the microwave. I told you I had no time].
- Peel the squash and cut into cubes.
- Toss all of the veggies in a bowl.
- Season with salt and pepper.
- Drizzle with Tahini sauce, if using.