On last night’s Cooking Channel episode of “How to Live to 100,” host and vegan chef Jason Wrobel, believes that everyone should live to be 100 and wants to help those who plan to meet the challenge. Find Jason’s recipes for this episode here.
On this episode titled “Awash in Squash,” Jason Wrobel, along with his spiritual food guru Roshi Joe and his best friend and muse, Sunny will help this chef give viewers recipes using the versatile squash.
Roshi Joe told Jason that for protection, pumpkins and squash are the best thing to eat. Members of the cucurbitaceae family, one great scrabble word, and are packed with antioxidants. These protect our cells from free radicals. So Jason used the butternut squash to make healthy Butternut Squash Mac ‘n Cheese. First he peeled it from the bottom to the top with a peeler, making long strips. Then he cut off the stem and bottom and cut it in long strips and then cubes. Drizzle them with coconut oil and make sure they are all coated, and roast for 30-35 minutes at 425 degrees. To make the cheesy sauce, he used extra virgin coconut oil he melted on a low flame, then added oregano and garlic until garlic is slightly brown. Then he added coconut milk and a bit of arrowroot for a thickener, added nutritional yeast, Dijon mustard and salt and pepper. After pureeing the squash with coconut milk, he added it to the cheesy mixture and poured it over the pasta. He added collard greens and baked it in the oven for a yummy and healthy treat.
Squash also works to protect our immune system by fighting off colds, flu and viruses. It contains carotenoids, found in brightly colored fruits and vegetables. Next Jason made Spaghetti Square Primavera. He showed how to cut the squash lengthwise, then scooping out the seeds, he drizzled it with extra virgin olive oil and sea salt and baked it open side up for 35-40 minutes at 350 degrees. Then testing it with a fork to make sure it was tender. While it was roasting, he made the primavera. When the squash was done, he held it with a towel or pot holder and using a fork, scraped the meat into noodles. When he mixed it all together, it was one healthy immune system defender, and delicious too.
Now Jason needs a dessert. So he headed to Sunny’s Café. When Jason arrived with his basket of squash, Sunny had him taste pumpkin gelato she made that he just loved.
Then Jason went to a midtown Atlanta restaurant named Ecco, to meet his friend and sous chef, Justin Jordan. Justin has a rooftop garden where he took Jason to pick patty pan squash. Jason said it looked like a flying saucer cupcake. Justin was making a Squash & Cucumber Marinated Salad. He sliced the summer yellow squash very thin, and then sliced the patty pan thin and added it to the salad. As it sat in the fresh marinade he made, it soaked up all the flavors and was delicious.
Next, Jason let viewers know that in addition to everything else, squash contained Vitamin A, great for vision and especially for preventing age-related vision loss. So he then showed something that is only available for a short time during the year; squash blossoms. He made Stuffed Squash Blossoms with Red Pepper Harissa Coulis. They looked great and Jason enjoyed them.
When he went to see Roshi, he had some squash blossoms for him too on this episode of “How to Live to 100.”
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