BUTTERNUT SQUASH SOUP

Well....IT'S A GIRL!

Okay, it was a girl 6 weeks ago but if you have, or have had, kids you know that it takes at least that long to get into a new rhythm. As I type I am looking at the clock [6:15am?!] and thinking "things have certainly changed!". I have always been an early riser but this is a tad over the top. However, the sacrifice seems worth it - the house is quiet, the scent of sweet peppermint tea is filling the air, and two little girls lay angelic-like in their beds, far off in dreamland.

Now that I am somewhat back to the land of the sane, albeit sleep-deprived, I have found myself in the kitchen and ready to cook. With the cooler weather [love, love, love fall!] the cravings for hearty, earthy soups and risottos have commenced. Winter squashes [think butternut, spaghetti, pumpkins, etc.] abound these days, a welcoming committee of sorts for this multi-colored, football game on a crisp night, spiced cider laced season.

[NOT THE BUTT OF THE JOKE]

Butternut squash is conveniently a warming food that increases blood circulation and improves energy. Obvious as it seems, it's still worth stating that winter squashes are high in beta carotene as well as complex carbohydrates [a good food for diabetics and those who struggle with proper digestion or digestive related problems]. Vitamin A and C, potassium, magnesium, and carotenoids [meaning it has anti-carcinogenic properties] are all found in these odd shaped orbs.

I have found winter squash to be so versatile and use them [butternut squash and cheese pumpkins being my favorite] in risottos, soups, pasta sauce, ice cream, crisps, and smoothies [yes smoothies!]. And of course, I love roasting the seeds.

This soup is one of my favorites and a constant repeat throughout the fall and winter months. I make it two ways and have provided both recipes below.

May you find ways to completely embrace this season. May you be intentionally present, taking in the changing of the colors, the crispness of the air, and the beauty of harvest. And may you wear out your favorite jeans and hooded sweatshirt.

[RECIPE ONE]
Adapted from Tasty Kitchen's "Gluten-Free Butternut Squash Soup" [link no longer available]

2 T. extra virgin olive oil
5 c. [1 1/2 lbs] of butternut squash or cheese pumpkin, peeled and cubed
2 c. potatoes, cubed
1 large onion or 2 medium leeks, washed and sliced
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 c. vegetable broth
4 c. water
2 bay leaves
1 - 2 c. cooked quinoa
1/2 c. non-dairy milk

Heat oil over medium heat. Add squash, potato, salt, and pepper. Saute 3 minutes. Add onion / leeks and saute for 1 minute. Stir in broth, water and bay leaves and bring to boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the potato and squash are tender when poked with a fork. Remove bay leaves and add quinoa.

Using a blender, puree in batches until mixture is very smooth. Return to pot and stir in non-dairy milk. Warm if necessary and serve.

[RECIPE TWO]

2 T. extra virgin olive oil
6 - 8 c. of butternut squash or cheese pumpkin, peeled and cubed
1 large onion or 2 medium leeks, washed and sliced
1 head of cauliflower, cut into small chunks
sea salt, to taste
freshly ground pepper, to taste
6 c. vegetable broth
2 c. water
2 bay leaves
3 c. cooked white beans [ex. Great Northern beans], drained and rinsed


Heat oil over medium heat. Add squash, salt, and pepper. Saute 3 minutes. Add onion / leeks and cauliflower and saute for 1 minute. Stir in broth, water and bay leaves and bring to boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the potato and cauliflower are tender when poked with a fork. Remove bay leaves and add white beans.

Using a blender, puree in batches until mixture is very smooth. Return to pot, warm if necessary, and serve.

GRANOLA PARFAIT

Over the last few weeks since I last updated this blog I have been in constant motion prepping for baby #2, freezing berries in mass amounts, traipsing through the Farmer's Market collecting as many fresh finds as possible, taking in some daily yoga [my body depends on it these days], potty training my now 2 year old and acting as her constant companion as this active "twos" stage really sets in [which means lots of puzzles, blocks, and coloring], having frequent [okay, daily] watermelon picnics, and consuming a ridiculous amount of blueberries. Phew! 

Needless to say, raw has been my mantra and easy my battle cry - preferably both together. I have also taken in my favorite restaurant a time or two [if you are in the area you MUST try Marie Catrib's]. It is at this cozy little nook of mine that I fell in love with her granola. It's sweet and nutty and chewy and perfect topped with fresh blueberries. The unfortunate part of this new found relationship is that I don't live close enough to pacify my now daily craving for this oat-filled goodness. So I did what any self-proclaimed chef-but-not-so-much would do....I came up with a recipe of my own that is close enough to fool those demanding taste buds of mine.

As my pregnancy winds down to weeks [soon to be days!] rather than months, these posts may become a bit more sporadic [my extreme apologies here]. In the meantime, I hope you enjoy previous posts and uncover hidden treasures found in the recipe index. May you find ways to thoroughly enjoy these summer months; take in as much melon as you can [and then eat some more!]; put away a thing or two by freezing, drying, and / or canning; take a stroll at the beach; make some popsicles; and use this time to take in as many raw, unprocessed foods as possible.

Here's to summer and cheers to an almost family of four!

[THE RECIPE]

6 c. gluten-free old-fashioned oats
2 c. dried, unsweetened coconut [shredded or finely chopped flakes]
1/2 c. raw sesame seeds
1/2 c. raw sunflower seeds
1 c. raw walnuts, slightly chopped
1 c. raw almonds, slightly chopped
1 tsp. ground cinnamon
1 tsp. celtic sea salt
1 to 1-1/4 c. grapeseed oil [organic, unrefined, unfiltered, cold pressed]
1 c. local honey [raw, unprocessed, unfiltered]
1 - 2 T. blackstrap molasses
splash or two of almond extract [optional]
splash or two of coconut extract [optional]

1/2 c. raisins
1/2 c. dried unsulphured apricots, chopped
2 c. dried unsulphured apples, chopped

In a large bowl, mix all ingredients except dried fruit. Make sure all the ingredients are thoroughly tossed together. Spread on two parchment lined baking sheets. Bake in a preheated oven at 250 degrees for 20 minutes. Reduce heat to 180 degrees and bake an additional 25 minutes. Allow to cool on the counter completely.

Once granola is cooled, place in a large bowl and mix in dried fruit. Store in an airtight container for a week or less at room temperature or place in freezer for longer storage.

[TO SERVE]

Choose your choice of plain yogurt [coconut, nut, Greek, or goat's milk] or non-dairy milk. Add a touch of honey or maple syrup [optional] to sweeten the yogurt a little. I like to use plain yogurt and add my own sweetener so I can control the amount and type of sugar. The granola is sweet so the yogurt doesn't necessarily have to be. Mix well.

Top yogurt or milk with granola and berries of choice. Serve immediately!

KALE SAUTE WITH MILLET

The larger and larger my belly grows, the more and more I am hunting out easy, nutritious meals to feed my family and I. For some ridiculous reason my energy has been sapped yet my motivation stays strong. This makes for quite the volatile mix of emotions [something I am sure my husband would say "Amen!" to - he's been such a trooper]. Mix in a week of 90+ degree days and UGH, UGH, UGH! 

Today we actually got a break in the heat [evidence that there is a God and he does answer prayers!] and I actually have a bit more energy than in the past week thanks to some chia seeds, a relatively good night's rest, 70s, a little rain, and a bit of help from "Bep" [ie. my mom]. My initial thought is to spend this little treasure I've been given as quickly as possible knowing that it will most likely disappear after one night of tossing and turning or another few days of potty training. Yet the more wise voice inside [that would be my husband's voice as I have no sense of limitations whatsoever] begs me to take it easy - do a little more than normal but not too much and still "rest" for the most part. This receives one big, heavy, defeating *SIGH*. But I submit knowing it is for the best.

So, back to easy meals. This one has become one of my favorites, especially for lunch. You can make a large batch and have quite a few lunches to go around. I have been dutifully stocking the freezer with such meals knowing that cooking will fall a few notches down the priority list in month or two.

Oh, and I have to give props to my mom for introducing me to using mushrooms in this way. She sauteed asparagus in a similar manner and I was hooked. Thanks mom!


[FOOD OR FUNGUS?]

A word about mushrooms - I generally can't bring myself to swallow them. I think it may be the texture but seriously, gross! Mushrooms are one of those foods that I go back to again and again with childlike faith, desperately hoping that maybe this time I'll think they are delicious.

So why do I continue to work at acquiring a taste for something so small, spongy, and well, weird?

Mushrooms are amazingly effective detoxifiers, especially when it comes to fat in the blood [think cholesterol], pathogens [bad bacteria, viruses, toxins, etc.], and mucus [for example, respiratory infections]. Stronger mushrooms, such as reishi, are highly valued in the eastern countries and believed to increase longevity [meaning good health throughout life]. Mushrooms are high in protein [for vegetarians and vegan, cha ching!] and host a good amount of vitamin B2 and zinc as well.

Reishi mushrooms in particular can be helpful when treating AIDS, leaky gut syndrome, Epstein-Barr, and chronic bronchitis. Need another reason to add them to your diet? They are used to aid sleep, keep you "regular", and lower cholesterol. Taking a reishi tincture is a great way to get these benefits if cooking with them is a bit too much [although mushrooms in general are known in the culinary world to improve the flavor of whatever they are cooked with so I guess you can make the call].

Shitake mushrooms have immune boosting, antiviral, and antitumor properties and work to specifically protect the cardiovascular system. Of course this is of no interest to us Americans as we don't struggle with any of these issues...

In addition to having similar uses as the reishi mushroom, they are also used to treat environmental allergies, candidiasis infections, frequent flus and colds and are rich in vitamins D, B2, and B12 [and we thought we needed to consume obnoxious amounts of fortified foods and supplements to get these rare nutrients!].

If mushrooms give you the willies [something I understand all too well!], I hope you continue to explore ways to get them in your diet. May this recipe be the perfect place to start.


[THE RECIPE]

For the millet:

2 T. extra virgin olive oil
1/2 onion, chopped into small pieces
3 large garlic cloves, minced
1 c. of millet [I love this with millet but you can also use brown rice or quinoa]
1 3/4 c. homemade [or gluten-free] vegetable broth

Rinse dry millet well in a fine mesh strainer and set aside. Heat oil in a medium size saucepan. Once warmed [not smoking], add onion and saute until onion begins to brown [5 - 7 minutes]. Add garlic and saute an additional minute. Add dried millet and continue to cook, stirring occasionally, until millet is fragrant and toasted [7 - 10 minutes, it may turn a deep golden or begin to brown but shouldn't burn]. Carefully add broth [it will sizzle and may splatter a little], stir, and cover. Bring to boil and then reduce to low. Do not stir with millet is cooking. Cook until all of the liquid has been absorbed.


For the veggies:

1 - 2 T. extra virgin olive oil
2 dried shitake mushrooms, soaked and finely chopped [to soak, place mushrooms in water for 10 - 20 minutes to soften, drain] or use mushroom of choice
2 large cloves of garlic, minced
3 - 4 c. of loosely packed, chopped kale leaves
sea salt and freshly ground pepper, to taste

While millet is cooking, heat olive oil in a medium to large cast iron skillet. Once the oil is warmed [not smoking] add mushrooms and saute for 3 - 5 minutes or until mushrooms are deep brown and soft. Add garlic and saute for 1 minute. Toss in kale and stir. Cook for 2 - 3 minutes or until the kale is just wilted and bright green. Remove from heat, season with salt and pepper. Serve over cooked millet.

VEGAN BREAKFAST SCRAMBLE [SOY-FREE]

There are some days when the only thing that sounds good for breakfast [or any other meal for that matter] is an omelette or some kind of egg and vegetable scramble. Going egg-free was hard mainly for this reason. I love eggs and still crave them from time to time. But the negative effects on my body out weigh the positives in this case and so I remain egg-less in my diet. Of course, this doesn't take the cravings away. Creating an adequate substitute has been on my list for quite some time.

Now, like me, you have probably seen countless recipes that replace scrambled eggs with scrambled tofu and you may be wondering, "why not just substitute tofu here?". Well, my body says no to soy as well. That and tofu happens to be a highly processed product and not all that it is cracked up to be. Processing, in general, strips away many of a food's natural nutrients, soybeans included. So what is an egg-loving yet egg-free, soy-free girl to do?

Sometimes the greatest challenges actually lead to something, well, great. In this case, a recipe that mimics one of my favorite breakfasts without the soy and eggs my body prefers to avoid. The secret? White beans. I have used white beans as a substitute for a number of different things including creams in soups, meat, and as the main ingredient in spreads and dips. These little guys add much of the richness and depth that an egg brings to a meal without having to actually use an egg!

[WHITE BEANS? HUH?]

White beans [like cannellini and great Northern beans] are one of the highest of all the beans in protein content. They are also one of the most mild in flavor making them an easy first bean to introduce into a bean-resistant diet. They rank among my favorite bean, especially for taste and adaptability.

For an introduction on how to prepare dried beans and the many health benefits of beans, go here.

[THE RECIPE]

1 - 2 T. extra virgin olive oil
2 c. potatoes, cut into small cubes
1/2 an onion, chopped
2 - 3 carrots, chopped or cubed
4 -5 large garlic cloves, minced
2 sprigs of fresh rosemary, minced
2 c. of cooked and drained white beans [like great Northern]
1 1b. of fresh asparagus, cut into small pieces
a bunch of kale leaves, cut into thin strips
sea salt and freshly ground pepper, to taste


Heat oil in a large cast iron skillet on medium-high. Once hot [but not smoking], carefully add potatoes and saute until they just start to get soft and a little browned, 3 - 5 minutes. Add onion and carrots and continue to cook, stirring occasionally, for another 3 - 5 minutes. Once the carrots begin to soften and onions are translucent, add garlic, rosemary, white beans, and asparagus. Cook for an additional 2 - 3 minutes or until asparagus turns bright green. Turn the burner to low, place kale on top, and cover. Let steam for a minute or two or until the kale has wilted a little - it should be bright green. Remove cover and stir kale into the other vegetables. Remove from heat and season with salt and pepper. Serve immediately.

SPRING FAVORITES [2012]

On Sunday one of my closest friends and I had an impromptu picnic among our small backyard orchard while our husbands took in a baseball game. It was a picture perfect day: sunny with a few dream-like puffy clouds scattered about to give a fairy tale appearance, mid-seventy degree temperatures, a light breeze...my daughter running from picnic blanket to swing set chasing after two of her favorite playmates in the world, giggling the entire way and trying desperately to tell them what to do. These kind of moments make me take in how much I have to be grateful for. They effortlessly strip away my cynicism and give me a glimpse into an enchanted world - one filled with laughter, glee, and beautiful friendships. It's as if heaven transformed earth for a while - a very holy, pure moment. Have you ever had one of these days? If so, you know exactly what I mean.

This particular afternoon also brought to mind of all the things I love about spring. The new green-ness that just some how happens. A garden no longer stark with only the hope of what is to come. Walks and pond-side yoga; Farmer's Market treasures and open windows; soft breezes and sun tea; and all of the other things that make spring one of my favorite times of the year. It also reminded me of the things that have become "my favorites" over the last few months [ie. things I use all of the time, recipes I just can't get enough of, you get the picture] - things I wanted to take a minute and share here.

May you take time for a picnic with a friend or friends and be blessed in a deep and powerful way.

Note: Photos are compliments of my very talented husband!


[SPRING FAVORITES]

This homemade toothpaste. It takes a bit of getting used to [and by a bit I mean only a day or two] and the color is less than appealing but the effects far outweigh those things. It really feels like I just walked out of the dentist after getting a cleaning!

The mineral tea recipe from this book. It is light, not at all "herb-y", and is packed with minerals.

This cookbook [rarely, and I mean rarely, do I even open a cookbook without pictures but this one is fantastic]. I picked it up from the library and I think at least half of the book is flagged with recipes I want to try! The ones that I have made have been delicious.

Sun tea, sun tea, and more sun tea [or as my daughter says "more tea!"].

I got this gadget for my birthday and can't believe I have lived so long without it! I use it for garlic but also herbs, fresh ginger, and fresh turmeric.

This strawberry shortcake biscuit recipe [If you melt the coconut oil you will get a softer biscuit, if you leave it firm the biscuit will be a bit thicker - both are great. I also added a touch of molasses.] with fresh picked strawberries and this cashew whipped cream.

My Vita-Mix - smoothies, sauces, dressings, and all other blended things have reached a new level of amazing! This is the real workhorse of my kitchen.

Can't wait to try making my own sunscreen from here.

Awesome kombucha recipes and tips found here.

Any children's book written by this author - my daughter can pick them out of a stack and I actually enjoy reading them to her!

My glass straw from this store [which is probably one of my favorite stores as well]. I can't believe how much easier it is to clean than the reusable plastic ones.

CREAMY DREAMY FUDGESICLES

A couple weeks ago my husband and I took a short vacation to celebrate all things May that for us includes a birthday, wedding anniversary, and mother's day. In true planner / packer fashion, I dutifully pre-cooked and froze as much as possible [including 20+ smoothies], packed an arsenal of road snacks [including these and this and these], and cleaned the house to as spotless as a toddler and farm will allow [trust me, this is much more appealing to come home to and worth the effort]. All of this preparation allowed for plenty of time to hike, explore, lounge, beach, and simply enjoyed the beauty that is Sleeping Bear Dunes while soaking up some good ol' fashion family time. Our daughter was in her glory having the constant attention of both parents!

The area that we stayed hosts a small little chocolate delicatessan that alone is worth the drive. Creativity weaves itself in everything they do but what really gets me is that their products are fair trade, organic, and made with as many local ingredients as possible. If you have been in the area it is quickly apparent that supporting the local farmers is a lifestyle not a marketing tag line.

The real reason I mention any of this is that while driving by this small shop [that we of course visited later], I noticed a sign out front that touted homemade fudgsicles. Not only did my pregnancy-driven "must have immediately" dial crank to high but a total frustration with having a dairy intolerance set in. Talk about a mood buster. A fudgsicle flavored cloud set in and, as we passed, all I could think was "Arrrggghhhh!!!!!".

Fast forward a week or so and, although the toddler like tantrum has warn off, the craving still goes strong. Mix that with couple of high 80, low 90 degree days and, wala!, the motivation necessary to come up with a fabulous treat of my own.

As a former lover [and clearly a present dreamer] of fudgsicles, I admit I was really skeptical that any attempt to mimic these classic favorites of mine could actually succeed. Let's just say I proved myself wrong. Craving indulged - check, check and check! The best part? My toddler-age daughter can enjoy these along side me as a special summer treat and I can give them to her knowing that she is getting some pretty awesome nutrients with no added "junk" [ie. flavors, colors, preservatives, sweeteners, etc.].

May you never have to go back to boxed iced fudge [and the body bullies that they hold]. And of course, happy Memorial Day everyone! Enjoy!

[THE RECIPE]

1 3/4 c. homemade nut milk [or 1 1/2 c. water + 1/2 c. nut of choice - I love walnut or cashew milk / nuts]
3 tbsp. raw carob powder
2 pinches of Celtic sea salt
1/3 c. coconut oil, melted
6 dates
2 tbsp. freshly ground flax seeds

Place all ingredients in blender. Blend on high until very smooth. Pour into popsicle molds and freeze until solid.

Once frozen, run popsicle mold under warm water to release.

SPRING VEGETABLE PASTA SALAD + HOMEMADE PRODUCE WASH

This past weekend our local Farmer's Market opened for the season. I have been going to an organic winter market, which has been really great, but of course there is nothing like our downtown marketplace on a warm, sunny Saturday morning. My husband, daughter, and I stroll around leisurely completely enthralled in our surroundings. Actually, I'm interested in the produce, my husband, the people, and my daughter, anything she can get her hands on. I tend to get lost in the variety and pure beauty of it all. I like to rustle my family out of bed and get there early, guaranteeing the best selection and the ability to chat with the farmers.

To my utter surprise, this past Saturday I struck gold in the form of greenhouse tomatoes and cucumbers. It has been quite a while since I have had either as the supermarket versions just aren't worth the price. I bought out one vendor's cucumber supply [which sounds a bit obnoxious but really it was only 6 cucumbers] and a few of his tomatoes, promising to return later in the week for more. On our drive home I eagerly dreamed up what dinner would come of these precious finds. My husband just smiled at my child-like enthusiasm. It's times like these that I cherish and am reminded that some things are simply worth waiting for if for no other reason than to experience the anticipation and pure delight of it all. I think a child remains in all of us, sometimes it just seems to get lost in our immediate gratification world.

When dinner time rolled around my daughter polished off half a cucumber while I laid on the counter all of the fresh ingredients I could find: ramps [or wild leeks], asparagus and spinach fresh from the garden, garlic and then more garlic [can you really have enough?], and of course my greenhouse treasures. It happened to be almost 90 degrees at the time and all I could think about was raw, raw, raw. So here is a recipe with minimal cooking [only a quick saute for the ramps, garlic, and asparagus and a dunking of the pasta] and a host of fresh ingredients compliments of my local farmer friends.

As a quick aside, remember even if you are purchase organic produce it is still important to thoroughly wash your produce prior to cutting and eating. Here is a simple homemade recipe that is worth keeping on hand.

[HOMEMADE PRODUCE WASH]


1 c. water
1 c. vinegar
2 tbsp. real lemon juice
2 tbsp. baking soda
10 drops grapefruit seed extract
3 tbsp. salt

Mix all ingredient in a clean spray bottle or regular bottle [for a soak solution] and shake well until salt has dissolved. Spray fruit / vegetables generously and allow to sit for 5 - 10 minutes or add 1/4 - 1/2 cup of solution to a sinkful of water [or bucket / bowl / etc.], adjusting the amount of solution to the container and amount of water you are using. Let soak for 15 - 20 minutes, rinse well and dry.


May you take the time to wander through a market somewhere and get in touch with where your food comes from. May you find ways to experience anticipation and delightful fulfillment and may the child inside you be freed.

[THE RECIPE]

1 12 oz. package of gluten free pasta [try Tinkyada's vegetable spirals]
Homemade Italian Dressing [I use 1 c. of homemade canned tomato sauce in lieu of a tomato]
1 tbsp. extra virgin olive oil
1 bunch of wild ramps, a leek, or 1 medium onion, chopped
4 garlic cloves, minced
1 lb. asparagus, cut into small chunks
2 tomatoes, chopped [I like blending red and yellow tomatoes. If you prefer low acid or have trouble with acid, use two yellow tomatoes]
1 - 2 medium size cucumbers, chopped
large handful of spinach leaves, sliced in thin strips
raw sunflower seeds [optional]

Cook pasta according to manufacturer's instructions. While the pasta is cooking [be sure to check it from time to time to make sure it doesn't get too soft], make the dressing and chop all of the vegetables. Set aside.

Drain pasta, return to pot [uncovered], and add half of the dressing. Toss until pasta is thoroughly coated.

In a large skillet heat olive oil until hot but not smoking. Add ramps and garlic and saute for 2 - 3 minutes. Add asparagus and saute another 2 - 3 minutes or until asparagus is softened a bit but still firm and crunchy.

In a large glass bowl combine remaining vegetables: tomatoes, cucumbers, and spinach. Cover with remaining dressing and toss until coated. Add the sauteed asparagus, leeks, and garlic. Gently toss. Add pasta and again gently combine until well mixed.

Scoop onto plates and garnish with a small handful of raw sunflower seeds if desired.

This dish can be served slightly warm [it will be a little warm when completely assembled] or chilled. Both are equally fabulous!


Note: You could also make this with brown or black [forbidden] rice, quinoa, or millet and it would be equally as good!