Last week at my yoga studio, I picked up a yummy looking squash someone shared from their garden. I honestly am still not sure what it is though my guess is butternut. It looked atypical from a butternut squash on the outside, inside it was identical.
I decided I wanted to enjoy this garden fresh veggie raw with loads of garden fresh herbs to complement. Hope you enjoy!
Ingredients:
1 butternut squash
4 sprigs of oregano
2 sprigs of oregano flowers
2 sprigs of basil
2 baby leaves of swiss chard
Dressing:
1 T olive oil
2 T agave syrup
the juice of 1 lime
salt and pepper to taste
Optional Topping:
dried cranberries
sesame seeds
Peel, seed and finely chop the squash. Finely dice oregano and oregano flowers. Coarsely chop basil and swiss chard. Mix dressing ingredients in a separate bowl. Gently stir together all ingredients. Refrigerate for 15-30 minutes before serving.
Health Benefits:
Why eat raw? Apparently raw veggies have a higher nutrient content than cooked. Also raw veggies provide natural enzymes which allows one's body to take the energy from producing digestive enzymes and apply it to other essential processes. When untouched by the cooking process the fibrous element of veggies is extremely effective. At Health 101 there's an article for more info regarding raw food consumption.
Note:
Make sure these herbs are fresh. It makes all the difference!
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