Creamy chickpea cauliflower stew spiced turmeric, acorn squash, and rice with a side of mindful eating.
Using this delicious chickpea and cauliflower stew as a learning tool for becoming a mindful eater.
Instead of talking about “what you eat”, let’s dive into the importance of “how you eat” by using your inner and outer wisdoms to think about eating this meal in a mindful way.
Did you know?
Acorn Squash is a starchy carbohydrate- foods that are considered starchy carbohydrates provide energy to fuel your body. In this case acorn squash is also filled with fiber and micronutrients that support your digestion and energy levels too.
As you might have noticed this recipe is also served with white jasmine rice which is also a starchy carbohydrate but white jasmine rice doesn’t have the same fiber content as the acorn squash.
You could omit one starchy food, but what if you enjoy both?
Using outer wisdom we learn…
Jasmine rice and acorn squash each offer a quality portion of energy rich starchy carbohydrate, while the acorn squash is filled with micronutrients like beta carotene, antioxidants and potassium, the white jasmine rice offers most energy rich carbohydrate with little fiber or micronutrients.
How Inner and Outer Wisdom Team Up
Inner and outer wisdom are concepts that I teach to my nutrition coaching clients to sharpen their mind body connection and feel satisfied from meals.
Below is an example of the internal dialogue that might happen when you during a mindful eating experience.
Sidebar: This might sound a bit weird to those of you who have not practiced with mindful way of eating but it’s these what seem like small considerations that will optimize your health and wellbeing.
Before Eating:
Inner wisdom: I enjoy acorn squash but also love jasmine rice to soak up the delicious broth.
Outer Wisdom: Acorn squash and rice are each starchy carbohydrates. Chickpeas provide plant based protein and fiber. While the acorn squash provides fiber and energy rich starchy carbohydrates. I’ll have a bit of each food to vary my nutrients and nourish my body and feel the most satisfied.
During the Meal:
Inner Wisdom: I have tasted all the food- the chickpeas are my favorite part! I’m going to stop eating the rice I’ve had enough to feel satisfied and it’s starting to lose its delicious taste. But maybe I’ll have more of the chickpea stew, I’m still not 100% content and enjoy this part of the meal the most.
Outer Wisdom: I had a small lunch today and was more active than usual.
The message: When you consider your unique needs and experiences by accessing your inner wisdom and using outer wisdom; you can eat the foods you enjoy the most in a mindful way.
You don’t need to feel like each eating experience is a fight.
Feeling torn between what you ‘should’ have and what you actually want is a stressful place to be, and it’s filled with judgement too. Beginning to replace unhelpful inner dialogue that is guilt tripping you with compassionate wisdom takes time. Be patient with yourself.
Hope you enjoy this recipe fully!
If you need support on your journey to be a mindful eater, so that you can create a sustainable and enjoyable way of eating healthier. Apply to my nutrition coaching program, fill out the form on this page to book a call with me to see if nutrition coaching is the support you need to take back your health.
Like this post? Prepare this recipe? Let me know in the comments below or tag me on instagram @sidebarnutrition.
Chickpea Cauliflower Stew
Ingredients
- 1 acorn squash
- 1 15 oz. can chickpeas, rinsed and drained
- 1 cauliflower head, small cut in florets
- 1 15 oz. can coconut milk
- 1 cup vegetable stock
- 3 cloves of garlic, minced
- ½ onion, finely chopped
- 1 chili pepper, finely chopped
- 2 tablespoons olive oil
- 1 tsp. turmeric
- ½ tsp. coriander
- ½ tsp. white pepper
- ½ tsp. ginger powder
- ¼ tsp. fenugeek
- ¼ tsp. cumin
- pinch of salt
Instructions
- Pre-heat oven to 400°F
- Line baking sheet, slice acorn squash in half base to stem.
- Scoop out seeds and strings from acorn squash. Drizzle inside of squash with 1 tablespoon oil.
- Roast halved squash skin side up for about 20 minutes, until fork tender.
- In deep skillet, heat 1 tablespoon of olive oil, add onion, garlic, chili pepper and saute until soft.
- Add all spices, cauliflower, broth and stir in coconut milk until well combined.
- Bring to a boil, reduce to simmer and let cook for about 25-30 minutes until cauliflower are fork tender.
- Serve with sliced acorn squash and jasmine rice.
- Enjoy!
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