I don’t think anyone needs convincing when it comes to butternut squash soup because its thick, creamy, silken texture is luxurious and warming on a cold fall day and the earthy sage adds depth. So there’s all the adjectives you need to be inspired—now make it!
Butternut Squash (aka BNS), peeled and diced
Golden Delicious Apple, peeled and diced
Salt and Pepper
Bay Leaf, 2
1. On medium heat, heat oil in a soup pot and then add sage.
2. Add diced onion and sautee; then add chopped garlic.
3. Add diced BNS and apple and sautee for 10 minutes to blend flavors.
4. Add bay leaf and water and bring it to a boil (with lid on) and cook until the BNS is tender. Turn off the heat and let it rest for a few minutes before blending. Remember to remove the bay leaves before you blend.
5. Add boiled water, as needed, to create a consistency that you like.
Optional: Serve with sage on top.
I made this for a picnic and the bowl was empty before I even got some! Enough said. Note to self: make this again!
Lemon, zest and juice
Red onion, diced
Red Pepper, diced
Yellow Pepper, diced
1. Roast sweet potatoes with coconut oil and chilli powder.
2. Make lemon vinaigrette with red onion, lemon, agave, salt and pepper, and ginger.
3. Massage kale with lemon vinaigrette.
4. Add diced vegetables to kale, once sweet potatoes are cooled, add to salad.
5. Sprinkle with hemp hearts and toss to combine then…EAT!
*You can chill before serving but serve room temperature for best flavor. I think this should be eaten within a day of making it.
Apple, sweet and green
Sesame Seeds, toasted
Red Pepper Flakes
Himalayan Sea Salt
1. Rinse asparagus and chop in 1″ pieces and put in a bowl.
2. Chop scallions and parsley.
3. Cut apple to be about the same size as the asparagus.
4. Add lemon zest, juice, garlic, pepper flakes, and salt to a bowl. (Blend into a vinaigrette…I opted out of oil in this recipe just to see how it would turn out(YUMMY) but olive oil is welcome here).
5. Add hemp hearts and sesame to veggie and lemon bowl, mix to combine.
The lemon “cooks” the asparagus making it more tender so allowing this salad to marinate before serving will only result in better married flavors.
This is the perfect side salad but would make filling entree when served with a grain (rice is on my mind….)
This salad is a staple in my kitchen because it is simple and versatile. Sometimes I’ll have it as a snack, with greens on a salad, or with rice. Try it!
1. Roast beets: Wrap in foil and roast for 50+ minutes at 375. When a knife comes out smooth from the beet they are done (similar to baking a potato). Remove and allow to cool and remove skin. The skin of the beet comes off easily by rubbing your thumb against the skin. If you need help, a vegetable peeler works well.
2. Dice apples (pink lady is my preference) and juice a lemon (zest is welcome too, of course). Dice roasted beet and add to salad.
That’s it! It is crunchy, sweet, filling, and full of vitamins!