Cooking in Harmony: Nourishing From the Inside Out

[music] Hey everyone, welcome back to another episode of Cooking in Harmony. So, I know last time I was here, I said I'm off on a really big adventure to compete for Miss Black USA, and I have returned to our beautiful state with amazing news. I won. So, [laughter] I know. Make some noise. If you're at home, go ahead. Make some noise. Ah, I'm so excited. Thank you so much to my family, the state of Vermont. I could not have done this without you. So, I'm just so thankful. You know, I'm excited to just keep this going and, you know, just keep doing this amazing work that I've been doing. And that's just advocating, you know, for the black community, advocating for food security, and just taking that nationwide. So, really happy about that. Thank you so much for your support. But without further ado, let's get into the get let's get into today's episode. And I have a very special guest with me today, Hannah Blankenship. Let's make some noise. >> Hi everyone. Thank you so much Harmony for having me. And once again, congratulations. >> Thank you. Thank you. Thank you so much for being here. You know, Hannah is an amazing person in our community. She wears many hats and I'm just really pleased that you're here. >> Yeah. Thanks for having me. >> Yeah. So, what are we cooking today? What are we getting into? >> Yes. So, I have been inspired for this kind of end of summer period to get some things from my garden and make this amazing recipe. So, I like to call it it's inspired by a recipe I saw online. Um, but it's kind of a creamy cantalini bean recipe with some summer squash, some tomatoes from my garden, and then some chicken sausage, but you could totally make it vegan and use something else as well. >> Very cool. Very cool. Okay. Um, so you said these tomatoes are from your garden. Yes, from your garden. These beautiful cherry tomatoes are from my garden. And this golden zucchini is also from my garden. And then we will be making a creamy pesto sauce with some purple basil, which isn't from my garden, but is local as well. So, yeah, some great selection of produce and some local stuff as well from local farms. So, super excited. So, should we get into it? >> Let's get into it. What's the first step? >> So, the first step is just grabbing a golden zucchini. This is a new thing I learned about. This is a golden zucchini, not a summer squash, although it is in the family of summer squash. You could use a green zucchini. You could use summer squash. It's really up to you. Um, but this is what I had in my garden, so this is what I used. >> So, we're going to start start by just chopping it in half and then just making kind of half moon shapes. >> I am definitely not a professional chopper, so you do not need to be technical here. Whatever you want. You could do them smaller if you want. I find that doing them a little bit larger is helpful just so they don't get as kind of mushy. Um, but up to you. Especially if you have little kids or something like that, you may want to do them in smaller shapes. >> Right. Nice. I think you're a great professional [laughter] chopper. I don't know. I think you did a great job. >> Thank you. So, we'll start with a nice warm pan. >> Nice. >> And then, Harmony, in the meantime, if you want to start chopping that chicken sausage, that would be great. >> This will do. Let me go ahead and and this is just some olive oil here. Beautiful. And we're just going to add it in. And then Harmony, in the meantime, is going to be chopping some chicken sausage. I've been really liking the Alfresco brand. This is their Oiago and um pepper one, which I think is so good. But they have so many amazing options. So >> I've never had this. >> Yeah, I love the brand. They have some really fun ones. They have like a garlic one. They have a um apple one that's like a breakfast sausage that I love in the morning. So, some great options there. >> Yeah. Is there a reason why you go with um this specific brand versus other like sausage brands? >> Yeah, I don't really eat red meat, so I like chicken sausage. Um so, this is a brand that's pretty easy to find at any store. I got all of my produce that and items that weren't for my garden from Jake's Market right here in Burlington. Um so, it's really nice. They also sell it at Shaws, Hanniffords, Market 32, kind of everywhere, which is really nice. >> Beautiful. You know, we love Shaws on this on this show. We use [laughter] it a lot. >> Is Shaw's your go-to grocery store. Mine is Market 32, but I have some friends who love Shaws as well. >> And then we'll just cut that. Yeah. Perfect. Just Yeah. Perfect. >> Beautiful. So, tell me a little bit like about your like health journey. So, I know you're a yoga instructor. >> Yes, I am a yoga instructor. So, a little bit over a year. I finished my yoga teacher certification last summer through River Yoga. Thank you. Yeah, it was a really fun journey. Um could you pass me just a spatula so I can start kind of moving this around? Perfect. But yeah, it was a really fun journey. I had wanted to do my um certification for a while and I was kind of in between co starting college, starting um grad school and I was like I want to do something that feels school like that. I'm still studying, you know, getting those kind of muscles, still being active. And so I was like, this is such a great time to do a teacher certification. So it was about a 9-month program. Very amazing. Um, I think the people there at Laughing River Yoga do such a great job. Um, and yeah, I learned so much. And then after I really wanted to be able to immediately start teaching. So I that summer, like literally a month after I got my certification, I started teaching. Yeah, I teach at the Colchester rec center and then I teach at some of the local colleges. So I teach at Champlne in St. Mike's which is so nice. Love that. >> Yeah. And it's been amazing. It feels very full circle teaching at Champlain. That is my alma matter for um undergrad and I used to take their classes there for free which is so amazing as a student on a limited budget to be able to have access to that movement. So to be able to do that now as the teacher it just feels very full circle. >> Of course. What did you study at Champlne? Yeah, I studied law and marketing. So, yeah, which I know as winning a Miss Black USA, part of your prize is being able to go to law school for free. So, are you thinking of pursuing becoming a lawyer? Is that in your future? >> Yes, definitely. I feel like it's just a way of, you know, further protecting our community and, you know, increasing my um my experience with advocacy. I feel like it's kind of like taking it to like another level, you know? >> Definitely. It's such a great degree. I my undergrad law degree, I feel the same. Even though I'm not in law school or practicing lawyer, I still feel like just having the tools to be able to look up different policies, be able to explain them, stuff like that is such a great skill. So, such a great opportunity to have that as a prize. >> I love that. >> So, you have a podcast? >> I do. Yes. Yeah, I have a podcast with the media factory called Living in Tune. And it was really started because I studied abroad in New Zealand while I was in undergrad and while I was there I took a podcast class and it was so amazing and I I've always loved podcast. I used to have a longer commute and so I'd always listen to podcast on the way and in this podcast class we learned about kind of creating a podcast, what makes a podcast unique um and kind of the actual way of like using the board when you're doing a podcast. And so when I came back to the US, I was kind of thinking about creating a podcast, but I didn't really feel like I had anything I could confidently like speak on. And I was like, I don't really want to just have a podcast to have a podcast. And so once I finished my yoga teacher certification, I was like, this feels like something that I do have something to say and have, you know, more of a a voice on. Um, so yeah, my podcast is called Living in Tune. It's every Monday from 6:00 to 7:00 on 99.3 WBC. And yeah, it covers basically a bunch of health and wellness topics. So we talk about like eating food from the garden. We talk about movements and different types of movements and how to kind of find which one might be right for you. Um, so I really like to think of wellness in this way and like more holistically like it's not just about movement. It's not just about eating. It's really about making yourself whole from your inside to your outside. >> Yes. I I love that because as someone who I feel like I kind of really took myself on my own wellness journey back in I started December 2023, no 2022. December 2022. And I was wellness isn't about your weight, but for me, you know, I in my opinion, I was a little overweight and I just wanted to really just, you know, take my health into my own hands and really start moving my body. And so it was then I started like going to the gym and working out and coming up with, you know, a lifestyle that wasn't like built on crash diets, but it was like, you know, sustainable, like something like I'm not going to like not eat all my favorite foods. I learned to eat in moderation. And I learned to like move my body and not in a way that's like torturous because I'm trying to look a certain way but because this is just what should happen cuz you if you want to you know care more about yourself and your health being moving your body if you're able is a good way to do that. >> Definitely. Definitely. And there's so many one of the things I loved about my yoga teacher certification is we learned about so many different modifications for different bodies. doing things like chair yoga if you want even like a slower, more restorative um poses. So, I think it really helps me see wellness in a different way. I think as young women, I feel like we see so much, especially in the age of social media about wellness and what that looks like and who it looks like, too. That's a big thing I talk about on my podcast as well. And kind of why I started is because I feel like so many of the voices in the wellness industry are frankly white women who are sometimes you know taking these movements like yoga that originated from the east from India and are kind of making it their own and not really respecting the culture within it. Um, so I really felt that as a bipac woman, as a black woman, I wanted to kind of share how well what wellness meant to me and not just through the lens of um others who maybe get their voice shared more. >> I love that. I love that. Well, we need more garlic than this. >> No, that is perfect. You were quick with that. I thought you said you struggled. >> I do struggle with garlic. I will say >> she did great, guys. She did not struggle at all. >> You said you had a trick. >> Yes, I do have a trick. So, there's a couple ways you can do the garlic in here. Chopping is totally fine. Um, so one trick I found for just if you want to be able to like unpeel the garlic a little bit easier. >> Yes, if I can get it out. So I'll just take it like this. So it's still got the skin on it. And if you just smash it onto a hard surface, it makes it a little bit easier to just kind of take the >> Yes. Yeah. So that's one trick I learned. I know there's several others. There's I know where if like you shake it in like a glass container that can also help as well. But this is a nice quick way. Um and then I've been loving I recently got a garlic mincer which if you don't have this tool in your kitchen I highly suggest it. Yeah, it's great. You just put the garlic in there and you can even do the skin on and it still works. And then you just squeeze it >> and then it comes out and then you just can get a knife. >> Wow. I was not expecting that. >> Yes. Right. So >> I want to try one. I would definitely suggest. Yeah, it's kind of fun to do. >> It might be a little extra garicky even. >> That's fine. There's never too much garlic. [laughter] >> Let's see. Let's see viewers if this actually works. Okay, >> let's see. Oh, that's so easy. >> Yes. >> Oh, [laughter] it does work. >> You were just too good at it. >> I was, you know, the muscles, you know, been in the gym too much. >> The [laughter] muscles, they always coming up. Okay, that's so fun. I I You know what? That was a great selling point. I will be getting one of these. >> I know. I highly recommend. I It has made because I feel like garlic is one of those things that just is always a pain to cook with. [laughter] So I >> tastes so good. >> Yeah, it's so important in so many recipes, but I'm always like I hate doing garlic. So that has been a lifesaver and it's really changed it for me. >> That looks delicious. >> Yay. >> Like wow. So what do we have to open next? >> If we want to start opening that can of beans. So you can do this with a couple different beans. I am doing canolini beans. I've also done this with butter beans. Um you could probably honestly do it with navy beans. Any like white bean I would say. Um but I really like can canolini beans. I find they're a little bit more like heartier than a navy bean. Um but beans are also really really good. So we'll do we're doing a big can today. You will want to drain that if possible. um just to get it kind of in its pure state without all that extra water. >> Yes, >> cuz we are going to be adding some liquid, but we will be adding something even more delicious, heavy cream. So, we don't want too much liquid in there, >> right? And I wish you all could smell this at home. It is smelling quite good. >> So good. All right. That isn't all nice and drained. Okay, perfect. Great. And at what point like do would you suggest folks start like adding seasonings and things like that? >> So I have started adding some seasonings. I added some um just some salt and pepper to start. We have the garlic in there. It's getting fragrant. So we're going to continue kind of getting that to start developing. >> Turn up the heat a little bit just cuz there's a little bit of liquid we want to mostly get out. It is okay if there's a little bit of that bean liquid in there still. >> Nice. Oh wow. This smells so good. I don't think I've ever had anything like this before. >> Oh, good. Yes. Yeah. I have I found this recipe because I was really wanting to eat more beans. That's kind of a funny story. I used to eat a lot of beans. I used to be vegan growing up and so I ate a lot of beans and it was kind of I feel like when I was growing up, it was before kind of the Beyond Meat and all of that. So, when you were vegan, it was really like beans and lentils. You were getting kind of your protein in a different way. And so, I used to love love beans. And when I was in college, I was living with some roommates and it was like the year after it was in 2021, so there was kind of co precautions had kind of ended, but we weren't sure if CO was going to come back in the same way. And so I had on my shelf in my in our shared kitchen, I had a whole shelf just full of beans. I had like probably 20 cans. It was like black beans, garbanzo beans. And my roommates were like, "Why do you have so many beans?" And I was like, "Well, they're shelf stable. They're really, really cheap. They never go bad." like it's just such a good staple to have. And so as I've been growing up, I've stopped kind of eating beans as much once I graduated for just I don't know, I just kind of forgot about them. And [laughter] I was suddenly I was like, "Wait, beans. I used to love beans. Like why haven't I been eating them?" And so I've been trying to find ways to incorporate them cuz again, they're such a good source of protein whether you are vegan and want to not have the chicken sausage in here or if you just want to have another source of protein as well and make the meal kind of last and go a little bit further. And again, they're just so cheap and affordable. I think that can was like a dollar. Um, so they're just such a great thing and again they don't go bad. So you can stock up on them, especially if they're on sale or anything like that. So yeah, I've been trying to find ways to incorporate them. And I found a recipe, the original recipe that inspired this I found on Instagram and it was made with butter beans and it didn't have the like veggies in it. Um, it was more of like a curry sauce with it and I was like, "Oh, that looks so good." But I was like, "I want kind of more of a summery one." I was like, "That sounds so good in the fall, but I want a summery one." So I was like, let me like add some pesto, add some, you know, veggies from the garden. And that's kind of how I built this meal with some inspiration. So >> and you know, the doomsday prepper and me [laughter] hearing anything that's shelf stable that's going to last for a long time, you can count me in. All right. >> Exactly. Yes. It's funny because my partner, he his version of shelf stable is like the literal like cans of those like dehydrated shelf stable wheels. And I'm like, we can do better. We [laughter] can have real food. Like we don't to be fair I don't think beans are as shelf stable. Like I don't know if in 100 years they would still be good but >> I'm like I think we could do better than [laughter] those dehydrated meat. >> I will say if you have a few of those myself >> Oh no [laughter] I I tried one because I was like you know before I hate on it I should try it and I it was a texture thing like the flavor was good but the texture I was just I wasn't I wasn't having it. I was like it's a little too like mushy for me. So >> okay. So, we're going to start adding some basil. This basil is actually from Vermont. It's from um let's see, Green Mountain Harvest in Weightsfield, Vermont. So, definitely support. It smells so so good. I love basil. It's just >> so fresh. >> Yeah, it's so fresh. And again, I just got this at Jake's Market in Burlington, which I love Jake's Market. I used to live in the Old North End here in Burlington, and it's such a great store because it has a lot of local produce, and it was so close to me. So, I now live in Wooki, so a little bit further, but I still whenever I can can try to go down there. >> Yes. >> Okay. So, we're adding some basil. We're going to mix that up. If you want to grab some of these spices over there. >> So, again, I the way I cook is very much like what I have. I use what is closest to me, I'll grab. So, today we have some onion powder. We have some red pepper flakes. Let's see what else do we have. We have some I think paprika here. So, I I like my food a little spicy, so I'm adding some paprika. You could definitely omit it if you want. Um, and definitely adjust to your level. I would say it's probably like a teaspoon of paprika and maybe a teaspoon of red pepper flakes. So, nothing too crazy. That basil um pesto is going to do a lot of the work here in terms of flavor. So, >> smells so good. >> Yay. I'm so excited. >> Okay, perfect. So, we're going to turn this down a little bit because we're going to start adding the sauce. So, this is some heavy cream, also local. This is from Monument Farms Dairy, which is in Vermont. So, this is just some heavy cream right here. We're going to pour some in. I don't have a measuring spoon, so I'm going to kind of eye it. I would say that's probably about a quarter of a cup. >> Yes, I would say just about. >> Yeah, I was going to say you should know. You're you're a chef. You should know hopefully by eye some of those measurements. I always say whenever I cook, I just like measure from my heart. I, you know, start small and then I'm like, I think it needs a little bit more. >> I always say I go based on what the ancestors tell me. >> Yes. Yes. I love [laughter] >> So, yeah, we turn down the heat just to make sure it doesn't overcook too much. >> See, I love me like a nice creamy kind of dish. >> Yes, me too. And I love this one because it's a little bit lighter than like I don't know like an Alfredo or something like that, but kind of reminds you of it, but it has some veggies in there. And you could definitely make this with pasta as well. Um yeah, you could definitely replace the beans for pasta. You could probably replace the beans with rice if you wanted to. Um again, the recipe is one that can be really, really flexible, which is really nice. So perfect. So in here, yeah. So this is I made this myself. So, I got some purple basil and it's just a pesto made from that. So, it's purple basil. Um, it's got some olive oil in here. I didn't have enough walnuts, so I did a mix of pine nuts and walnuts. Again, like I said, I grab what I have and make it work. Um, and then I ended up mixing it with some um some goat cheese as well in here. So, um do you have a small spoon? >> Let's see what we have. Any spoon could work. >> Not a small spoon, but maybe we'll just use a little bit of that knife. That's a good idea. >> You got to use what you got. >> Yeah, you [laughter] got it. You got it. And look at that purple color. I think it's so pretty. >> So pretty. [laughter] >> I love purple basil. I >> know. Yes. I know. I've been So I've been into my gardening. I feel like I didn't even touch much on that, but I've been into my gardening this year and it's been so fun. Our our garden isn't as creative. This purple basil is not for my garden. >> You have Is it an indoor garden? >> Yeah. So, it's an outdoor garden through um the community garden plots in Wooki, which I love love that that is a program here. It wasn't really a program where I grew up in Vermont, or at least that I was aware of. Um but when I went to college at Champlain, they had a community garden plot that I could use cuz I was an ecoap on campus. Very cool. And so, when I graduated, I was like, "Oh, I really want to like create a garden this year." And so, I looked and yeah, there's ones kind of all around in Manuski. It's like I think $50 to $100 for a plot for the whole summer. And it's so nice cuz you get to like meet new community members in your garden. And yeah, I don't know. It's really great. Sometimes we share produce like one person will have so many. Like we have a surplus of tomatoes right now. So we're trying to get rid of tomatoes and people will give us other things. So it's a great way especially if you're like new to the area to meet new community members, especially if you love gardening or if you're new to gardening too, to have people you can like ask questions to, which I really appreciate. So yeah, >> so you grew up in Vermont? >> Yes, I grew up in Vermont. I grew up in Norwich, Vermont, which is in the upper valley region. Yes. Yeah. And then I came to the Burlington area for Champlne for undergrad and I stayed and yeah, I've been I just moved to Manuski, which is fun. Kind of a new area to explore. So yeah, I've been loving it and I I think Vermont's great. I love it. I love the outdoors. I love being connected to nature. And so whether it's through food, whether it's through hiking and movement outdoors, I just feel like Vermont's such a great place to kind of explore that connection between your body and the planet. >> Yeah. You know, we were voted the healthiest state in all of America. So >> I did see that. Yes. >> It's for a good reason. I will say I think [laughter] moving to Vermont has helped me to, you know, understand that health is a way of life. It's not like a fad diet or something that you just do really quickly, you know. >> Yes, definitely. It's it should be sustainable, whatever that looks like for you, right? It should be personal to you. Like that's something I talk a lot about on my podcast is that with the rise of social media, I feel like there's so many like fads now. Like right now, Pilates is really in, which I I genuinely love Pilates about. >> I genuinely love Pilates. So, like I'm I'm on board for that. But I feel like there's a lot of people who are like >> kind of forcing themselves to like Pilates or maybe are not really interested in it, but because it's so popular, they're like, I'm going to try it. And like I really believe that like you should try different things and see what you like. I have a friend who like her thing is rock climbing. Like she loves indoor rock climbing and like that like that's not my thing. I tried it and I was like I CAN'T WITH THESE NAILS. [laughter] >> But I was like, you know, so good for you. And it's like, you know, it doesn't all have to be yoga or running or Pilates, you know, like swimming. It can be anything that you want that feels good to you. And one thing that I've recently gotten back into was jump roping. I used to jump rope as a kid and I've been wanting more cardio and so my gym has a jump rope and I was like I'm gonna I'm just going to do it >> and that's fun. >> It's so hard though. It is fun. But it was a good workout. I was like did it for like 15 minutes very off and on because I can't very off and on. And when I say 15 minutes I mean it was like 30 jumps and I was like oh my god I messed up and then I like go back. But it was such good cardio and it was so fun to just try something new. So >> I love that. >> But you were going to say something about Pilates. >> Yes. I have a kind of a not a divisive question on a Pilates but as a yoga instructor you know >> I'm someone who so I guess my experience with yoga I will say is I don't have much experience with yoga my best friend is very um used to be really into yoga and so she would like make me tag along with her at the YMCA and I felt like it was cool but I always felt like I wanted to move my body more and I was looking for a little bit more of like a workout but I like the meditative aspect so that's why I I personally love Pilates cuz I feel like it just kind of fits that world, you know? >> Yeah. >> But, you know, what are your thoughts on like I mean, you told us that you like Pilates, but what are your thoughts as I guess coming from a yoga instructor point of view, what are your thoughts on Pilates and how do you feel about it? >> Yeah, definitely. So, I would first I would go back to your comment that your the yoga class you took didn't feel like it was like enough movement or maybe it wasn't building up your your body enough. I would say that if that's the case, maybe try a different yoga class. I feel like going to like doing my teacher certification at a yoga studio that offers so many different types of yoga um really showed me like there is a very big breath of yoga in terms of like like there are ones that are more faster pace. There's restorative yoga, there's ha yoga, like there's like 30 different types of yoga. um they're all kind of come from different places and focus on different things, but there are definitely ones that are more like if you want more of a cardio or like kind of faster flows. There are that compared to maybe more restorative, more meditative yoga. So, I would say first I've heard that from a lot of people where they're like, "Oh, like I I love the idea of yoga, but I only have time for like two workouts a week and I need something that's a little bit like faster paced." And so my first thing would be like explore, especially if you have a yoga studio that offers different options. Check that out. See kind of if you find one that maybe is a better fit for you. >> In terms of yoga versus Pilates, I feel like it's not a versus. I think it's an and and or. Um I think that like yoga is so different from Pilates. Pilates is very based on movement, you know, but yoga's yes, the movement is a part of it. the asenas as we call them or these postures that we do is a part of yoga but there's also the meditative portion there's the kind of breath work as well and so I think that's very different from Pilates you know like yes breath work is used in Pilates but in [laughter] a different way it's used to help you know guide the movements versus with yoga it's really used to help like >> guide your mind while you're doing the movements so I think it all depends on what your goals are I think it all depends on what Perfect thank um on what feels good for you, but I don't think it's they're like apples and oranges, you know? They both have their benefits. They're both fruit. They're both forms of movement that are fun and and can show you so many things, but they're so different. So, yeah, as a yoga teacher, I'm for both. And I actually am going to be starting a Pilates teacher certification. Yes. In in about a couple months. So, I'm really excited. And I am excited to kind of getting my certification in both to understand more how they differ, how they work together. Um, yeah. For my clients. So, I'm really excited about that. >> Yes. And I'm all about representation. And I do feel like, you know, like we were kind of talking about earlier, you know, black woman representation in these fields, I think is so important, you know, and so the fact that we are, you know, in the second widest state in the country and you're kind of like, you know, making such strides to, you know, be in all these different spaces and truly make a difference, >> it's really cool. >> A thank you. Yes. Yeah, I agree. I think it I know like when I was starting in my yoga journey, it was so important to me like I found a lot of teachers on YouTube that were bipok and just seeing people with bo a body like mine, like references like mine. Um, I know there's some people who do like trap music yoga and I know like some people in the yoga community might think that's like controversial, but I I don't because I think it's like meeting people where they're at, you know, like I think like yes, there is the foundation of yoga and its roots we do need to respect, but I also think like the whole point of yoga is to connect with your mind and body. So whether you're listening to like some nice quiet ocean music or you're listening to like the latest from like Cardi B like if you're connecting with your mind and body I think that's a great starting point. So >> and Cardi B you know she has a way to help you do that. >> Yes. Exactly. [laughter] >> Okay. Perfect. We are almost done here. >> Amazing. >> Yes. Yeah. I love this recipe cuz it's nice and quick. Usually takes me a little longer cuz I have a little glass of wine that I've been drinking [laughter] slowly. I might even pour a little bit in, you know, if you want. But today we were we'll be nice and efficient and no wide. Okay. So yeah, I have some parm here, but you could really do any cheese. You could do I've done before grier. Um you could do just cheddar if that's what you have. I do recommend a cheese that does have like a stronger flavor profile. I would say like Kobe Jack or something like that. I probably wouldn't recommend. Um but you could really do anything. And again, I'm just measuring from my heart. I would say maybe I did like two tablespoons, maybe a little bit more. >> But never add too much cheese. >> No, literally you cannot. But again, I love this recipe because I I do have some friends currently who are vegan and this is such a good recipe cuz I can make it like I can easily adapt it. Like you can make this with if you prefer like beef sausage or pork sausage, you could use that instead. If you don't like tomatoes, I've added mushrooms before. Um, if you want it even more like lighter, you could do even less heavy cream. I've added lemon juice before. Um, it's just really one that's really customizable, I feel like. But having that foundation of the beans is really nice. And then using kind of whatever is in season or whatever you like. >> Wow. >> So, we'll give it just kind of one more minute here just to savor in all of that stuff. Then in the meantime, we'll just add a little bit of oregano here. >> Yes. Amazing. Oh my gosh. So cool. I love all the herbs, all the fresh ingredients. >> So important. >> It is. It's >> And we're so blessed to live in such a state that's so bountiful. >> We are. Yes. >> There's so many great farms to support >> through either through CSAs or just through I really like Market 32 because it has a like local section which I think is really nice. Um, so you can get like different whether it's like granola or honey or different things from the local area which I really appreciate. Um, >> but there's so many different ways too, whether it's going to the farmers market. I always recommend if you can having some local produce. Okay, well guys, we're going to be right back. We're going to take some time to plate up, get all cleaned up, and then we'll do a nice little taste test when we're back. Perfect. See you in a sec. All right, y'all. Well, welcome back. We have our beautiful, beautiful summer dish all plated, and we're going to give it a good taste. All right. So, Hannah, remind us, what are we eating here? >> Yes. So, here we have some cantalini beans. Again, you could use navy beans, you could use butter beans, whatever you want. We have some chicken sausage here that's um red pepper and oiago cheese flavored. We have some uh golden zucchinis, some tomatoes, some basil, some oregano, and then just a little bit of heavy cream. So, yes. >> Oh my god, I got a everything bite. Oh, nice. That was so [laughter] good. And it's so light. >> Yes. I love I love the recipe cuz you can make it heavier if you want with more heavy cream. You can make it lighter if you want with less. It's very It's just a very customizable dish, which I think is so important. >> Oh man, I need me a to go with this [laughter] for sure. Oh my gosh, y'all. Well, thank you so much for joining us. Hannah, where can we find you? Like what are your socials? Where can people like keep finding about out about all the amazing things you're doing in our community? >> Yeah, definitely. So, my social media for my yoga is flow with Hannah Joy. I currently haven't posted much, but I'm hoping to post some more content and so you can kind of see where I'm going to be this upcoming year. I also have a podcast um Instagram called Living in Tune Podcast, also on Instagram, so you can follow me there. Um I currently don't have my podcast up on Spotify or Apple Music, but that is one of my goals before the end of the year. So in the meantime, you can find it live >> uh Media Factory 6 to 7. Yes. On Mondays [laughter] on 99.3. >> Nice. And then your yoga class that you teach. >> Yes. Yeah. So I teach um on Thursdays at the Colchester Rec Center 6:00 to 7:00 p.m. and then also Friday mornings at 9:00 to 10:00 a.m. And that is a talking about kind of faster pace. That is a sculpt yoga. So it's a little bit faster pace kind of using small weights. Um so a little bit more Pilates inspired. And then my Thursday class is that slow flow yoga. So kind of that more restorative. So yeah, I hope to see you there. >> Yes. Yes. Well, thank you so much Hannah for joining us. Thank you to all of you for watching this episode. I hope you learned many things new. I know I did. And we'll see you next time. Bye bye. >> [music]