Silent Inner Critics, Seasonal Eating and Veggie Gumbo--OH MY!

When I began posting this recipe I thought, "people aren't going to want to eat this in the summer! It's hot! Post a recipe that's about fresh, raw veggies to promote the idea of eating with the seasons!"

Those limiting thoughts. Those negative self-defeating patterns. MY GOODNESS, how persistent they can be!

Then I thought to myself, "self, you are being judgmental and critical. Stop it. Gumbo is eaten in New Orleans where people are hot almost every day of their gosh darn lives. I can teach people about eating with the seasons AND post a hot recipe. Both can happen."

See how easy that was?

This post is about silencing your inner critic, eating with the seasons (as a dietary theory) AND making easy and amazing vegetarian gumbo.

Ready, Set, GO!

Shut Up Your Inner Critic:

This is an easy concept but it's difficult to practice.
Basically, the next time you have a limiting thought or a negative self-defeating pattern rears its ugly head---just notice it (you can see me using my spiritual practice here) and replace it with a positive one.

See my example above.


Eating with the Seasons:

Also a fairly simple idea, but often difficult to practice.

The goal is to focus your daily diet around what is growing locally and in abundance at that specific time of year. For example, since our summer was a bit delayed here in Boston, the Farmer's Market is selling alot of veggies plants and leafy greens--the best their crops can do right now. In the coming months, there will be an abundance of veggies like tomatoes, zucchini, peaches, etc. As the summer ends and fall approaches, you'll see tons of squashes, apples and root vegetables like carrots. Your body may naturally crave the foods that are aligned with the growing seasons---as the weather warms, you will crave light, crunchy water-filled fruits and veggies. As the weather cools in the fall, you will crave rich, warm soups, stews, etc. This theory is awesome and I follow it as much as I can. The biggest bummer for me is finding leafy greens once they disappear from the summer fields of Massachusetts. The ones shipped from Cali just don't do it for me.

If you live in Boston, however, you have 45 degree weather in mid-June and warm vegetarian gumbo sounds absolutely perfect.

So, here you go! I snagged this recipe from a magazine, the title of which I will post asap.

Vegetarian Gumbo

Serves 8

Here, the rich dark roux of a Louisiana style gumbo is laced with okra, parsnips, carrots and green beans, but feel free to substitute any vegetables you choose (good opportunity to use what's growing in season...)

1/2 cup vegetable oil (this was hard for me, because I'm not a fan of vegetable oil, but I use it so infrequently, I let it slide)
1/3 cup flour
1 small onion, chopped (1 cup)
1 green bell pepper, chopped (1 cup)
3 stalks celery, chopped (1 cup)
1 28-oz can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. dried oregano
1/4 tsp cayenne pepper

1. Stir together oil and flour in heavy-bottomed pot until smooth. Cook over high heat for 10 minutes or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery and cook 5 minutes, or until vegetables are softened. Add remaining ingredients a 4 cups of water. Season with salt and pepper. Reduce heat to medium-low, cover and cook 40 minutes or until carrots are tender. Serve over rice, quinoa or millet.



Yeah. Simple, fast and it made tons of leftovers (because we don't have 8 people to feed). We just ate it 3x each instead.

;) Silence the inner critic, cook what's around you (when you can) and make food that is healthy and leaves leftovers for later when the pace of your week picks up.