If you’re reading this, like me, you probably love to cook. Something about this time of year calls me to fill my home with the smell of fresh, fall foods. They always say that “A key to a man’s heart is through food,” a fallacy because the key to everyone’s heart is through food. During our fall and winter months, I often find myself cooking up imaginative and hot meals like this Recipe for Butternut Squash Soup for my family and friends. I show my love through food because really, what’s better than a warm, full belly after a shared meal?
This isn’t the only recipe for butternut squash soup that I’ve made over the years, but it’s by far my best. Every year I tweak the recipe a bit, adding some spices here, some veggies there. This recipe for butternut squash soup can easily be made vegan and is delicious. This year was the first time I’ve added cream to my recipe, but it certainly isn’t a requirement. What I love about recipes like this is that you can make a big batch in your stock pot and serve it all week long. In my case this year I also portioned some out to take to a sick friend.
3 butternut squash peeled, seeded, and cut into 1-inch cubes (don't stress over the cube size, cooking is intuitive!)
1-3 white onions thinly sliced (I used 2)
3 small apples or pears sliced
5 cups of veggie broth (use chicken broth if you nasty and use less of either for a thicker soup)
1/2 teaspoon of ginger (use more if you like the flavor, but tread lightly, it can be strong)
1 teaspoon of ground coriander
1/2 teaspoon of nutmeg
1/4 teaspoon of salt (add more to taste)
1/4 teaspoon of black pepper (add more to taste)
Add a dash of cinnamon if you're feeling wild
Add 1/4 teaspoon of ground clove (optional)
2 tablespoons of butter OR oil of your choice
1 cup of heavy whipping cream (sub skim milk or milk alternative if you're vegan, or ditch altogether)
Shaved apples or pears
Start by warming your butter or oil in a LARGE stock pot. Add the onions to the pot and cook over medium/ high heat until tender.
Stir in the sliced fruit, veggie broth, squash, salt, black pepper, coriander, nutmeg, ginger and optional cinnamon. Heat until boiling and then cover and reduce heat. Cook until the squash is tender (15-20 minutes). I judge the tenderness by seeing if I can break the squash apart with my bamboo spoon.
Once the squash is tender, transfer 1/3 of the soup into a blender or food processor. Cover and process/ blend until smooth. Transfer it back into your other pot or bowl and repeat with the remainder of the soup.
If you're adding cream, now is the time! Stir the cream into the soup and heat a bit more until hot.
I hope you enjoy this Recipe for Butternut Squash Soup. It's a great addition to Holiday Parties and get-togethers, or as a simple meal prep to approach your week with ease.
Carminatives (ginger, clove, cinnamon) help to increase circulation and relieve gas and other intestinal issues. Promote better digestion and elimination. Coriander is also a carminative that will help if you tend to get headaches from overeating
Digestants (black pepper) help with digestive function, appetite, and the elimination of toxins
Nutmeg to relive and cough and assist in the aid of Rheumatism (inflammation) relief
Salt for protection and purification
Onion high in flavonoids and antioxidants known to prevent disease in the body, also used as a diuretic and expectorant so it could help with a cold.
Butternut Squash helps with digestion issues and helps aid you in healing your gut
On Instagram, food blogs with smoothie bowls are ruling! Everything has such a gorgeous touch, some of them seem too good to eat. Furthermore, many of them feature exotic fruits and edible flowers that just aren’t realistic. In my kitchen, I always aim to create the most impressive meals with the least amount of money or fuss. I recently came across “puffed” quinoa. So I set upon to learn how to make quinoa puffs.
It’ s a relatively simple thing to make quinoa puffs.
Quinoa is a highly balanced “grain.” The protein content in quinoa is higher than in most grains. I used quotations because their protein content actually excludes them from being a grain at all, it’s actually a pseudo-cereal. Kind of a seed, king of a grain. Quinoa will “pop” or “puff” much like popcorn will, just with a little less show. They do not quadruple in size like a kernel of corn, but they do pop out of your pan and expand in size a little.
The biggest benefit to puffing your quinoa is the nutty flavor it takes on and the nice crunch. This makes it a perfect addition to oatmeal, yogurt parfaits, smoothie bowls, or even to eat as a cereal, although I think it’s much better as a garnish. Once you learn how to make quinoa puffs you can garnish your plates like an Instagram pro!
My husband is the coolest, most supportive person I know. Furthermore, he happens to be a fiend for tropical flavors. I decided to treat him today by making him a surprise Banana Mango Breakfast Bowl! What better person to appreciate my exceedingly impressive smoothie skills than him 😂 😂 ???
He woke up kind of grumpy and feeling under the weather and I have to say my delicious recipe totally turned his attitude around. How instead of moping around all day we’re going to take a hike to explore a nearby ghost town!
Sunday’s are for lazily reading and enjoying a sweet treat. This Delicious Coconut Mango Lassi Smoothie with granola will not disappoint.
I love Indian food and I’m embarrassed to say that I didn’t experience my first Mango Lassi until a couple of years ago. Honestly, I didn’t know what I was missing! The cardamom adds such a unique twist to an already floral and sweet beverage. It’s spiced drinks like this Delicious Coconut Mango Lassi Smoothie or this Lavender Earl Grey Blended Latte that bring me so much joy! They’re so easy to make and they’re sure to impress your friends when you host a Sunday brunch. I added granola and coconut to my Delicious Coconut Mango Lassi because I’m obsessed with coconut (you may have noticed). Furthermore, I’m also a big fan of texture! When I get frozen yogurt it’s no different. To me, a big crunch and nutty flavors are a perfect garnish for almost any frozen or blended treat.
Seriously this recipe for a vegan banana ricotta wrap is amazing! It’s so easy to make you can be eating in 10 minutes or less, and it’s a crowd pleaser to boot!
During these weird winter/ spring months, some of us are enjoying beautiful weather already (hi from LA!) while some of us are still toughing out some snow and legit winter gloom. This recipe is perfect for when you want a fruity fix—like an açaí bowl—but the idea of an açaí bowl has you shivering your gorgeous ass back to bed. OR, when you’re craving crêpes but like literally don’t have the time to make crêpes.
This vegan banana ricotta wrap recipe uses Lavash bread. Lavash is a soft flatbread originating in Armenia. It adds great versatility to recipes and is high in fiber. You could easily substitute a tortilla or even a pita if you don’t have access to Lavash.
This recipe for a vegan banana ricotta wrap can also be made vegetarian! To make it vegetarian simply purchase a regular, low-fat ricotta cheese. The only other substitution would be to use honey if you prefer that over agave.
The ability to heal through cooking and mindful recipes is the best. We each share meals with those close to us daily and there’s no reason why we can’t add some intention in the kitchen. Food is a fuel, in its most basic definition. You can dress it up and pair it with whatever you want, but at the end of the day if you want to live, you’ve got to eat. And if you want to live well, you’ve got to learn to heal through cooking. When I say cooking, I use the term loosely. We’re making a smoothie today, not literally cooking a meal. But some days you want a smoothie, or you’re in a rush. This is just a simple way to get mindful using some basic ingredients you might already have in your fridge.
When you heal through cooking you’re mindfully creating recipes and meals with the properties of the ingredients at the forefront of your mind. We do this subconsciously when we serve up things like chicken noodle soup or popsicles for someone that is sick because these items help to soothe and alleviate pain. Once you practice ways to heal through cooking how you look at food will change drastically.
Today we’re going to heal through cooking by making a Banana, Peach, and Blood Orange Smoothie over an easy chia pudding.
Chia Pudding Ratio: 1/4 cup of chia seeds to 1 cup of almond/coconut/ soy/ or rice milk. Stir and let sit overnight in your fridge to “gel.” Some people choose to blend it all first and then refrigerate, but I’m a big fan of the weird texture of chia seeds.
Add some honey (or alternative sweetener if you’re vegan) and some cinnamon.
Blend smoothie ingredients until smooth. Tilt your glass or bowl with your chia pudding in it and slowly pour the smoothie onto the top of the chia pudding.
1/4 banana (sliced into a fun shape if you feeling like Instagramming that shiz)
2 oz blueberries
Chia pudding: With Chia, you get a big bang for your buck. These little gems are chock full of nutrients with very little calories. To top that of they’re naturally gluten free! They’re full of antioxidents—which means they help remove potentially damaging oxidizing agents n the body— and they’re also high in Omega-3’s! They’re 14% protein which is great and very balanced for a plant, and their carbs are almost all from fiber (if you’re on a low-carb diet then you know that means it basically doesn’t count as a carb!) They can also help to prevent heart disease and assist in regulating diabetes. Sold? I thought so.
Almonds are said to bring wisdom and prosperity by stimulating intuition. Almonds stimulate the Third Eye Chakra to bring insight.
Bananas phallic shape can represent harnessing male energies and charging oneself. However, the flowers of the banana trees are sterile and can represent the futility of the material. Women were once forbidden to eat the fruit in Hawaii, punishable by death. So rebel against the patriarchy, feed your loins and eat a banana!
Blueberries represent protection and peace. They embody a deep acceptance within and they’re full of antioxidant compounds (anthocyanidins). A study showed that 3 months of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory.
Cinnamon is thought to increase spirituality and psychic insight. It stimulates the Crown Chakra. The spice is recognized for its healing properties and is used as an antiseptic and painkiller. It is also known to increase insulin production, stop diarrhea, and lower blood pressure.
Honey is used to treat indigestion, colds, flu, and headaches. It is synonymous with happiness and fulfillment, and it is added to food and beverages to emphasize those things.
Blood Oranges property of being able to strengthen lust and passion, inspire creativity and imagination, while also being able to instill courage and strength. The vitamin C in citrus fruits raises the brain’s level of norepinephrine, which increases energy while reducing irritability.
Peaches pack an abundance of vitamin A, B vitamins, folic acid, vitamin C, calcium, fiber, potassium, and a little zinc. Peaches are a feminine symbol of love and spiritual fertility.
Raspberries induce stamina and vigor, and at one time, the leaves were carried by pregnant women to help them through childbirth. The tea acts as a blood tonic to treat anemia and stop diarrhea.
Time to serve up a tasty vegan/ vegetarian entrée to increase your joy and warm your bellies, Curried Lentil Stuffed Acorn Squash!
There are so many fun things you can do with acorn squash! I’ve used them a lot lately to make rice bowls, and they’re such a versatile ingredient you can do a ton with different spices and homemade sauces!
Furthermore, Acorn squash is even good as a meal prep option to eat cold. Roast it and pair it in the fridge with some zucchini noodles and a tangy sauce–you’ll have a cold, transportable, low-maintenance lunch for days!
This Curried Lentil Stuffed Acorn Squash is a vegetarian recipe because it calls for parmesan, but I’m going to give you a recipe for a quick four ingredient vegan parmesan that takes two minutes to make on the fly! No excuse to not try this delicious, cruelty-free option.
3-4 small acorn squash halved and seeded. You can trim/square the bottoms so that they lie flat as well
1/2 pound mushrooms, diced
1 medium white onion, diced
3 tablespoons coconut oil (1 and 2)
Salt and pepper
3/4 teaspoon curry powder
1/2 teaspoon coriander
1/2 teaspoon ginger
1/4 teaspoon turmeric
3/4 cup long-grain brown rice
3/4 cup lentils
2 1/2 cups vegetable broth
1 cup grated Parmesan—You can also use Paneer, an Asian/ Indian cheese, that would be bulkier and cubed OR this Vegan Parmesan
Preheat your oven to 450 degrees.
On a rimmed baking sheet, lay 1 tablespoon of your liquid oil down. Spread the cut sides of each squash around in the oil. This acts as double duty for greasing the sheet as well as oiling your squash. Sprinkle the cut sides of squash with your salt and pepper. Then turn the cut sides of the squash down (if you've squared the bottoms, those will be facing up). Cover the baking sheet tightly with foil and roast for 30-35 minutes.
While the squash bakes, you'll start your stuffing. Add 2 tablespoons of your remaining oil to a pot or large skillet. Heat the oil over medium heat.
Add the mushrooms, onion, carrots, and spices (coriander, ginger, curry, turmeric, and some salt and pepper). Saute until your mushroom and onions are soft.
Add your lentils, rice, and veggie broth and bring that to a boil; once it's boiling you and cover and reduce the heat to let it simmer for 20-/+ minutes until the lentils and rice have absorbed all the liquid. Transfer mix to a bowl.
Remove your squash from the oven. Scoop out 2 to 3 tablespoons of squash flesh from the "lining" of each squash. Stir the squash into your stuffing mix.
Stuff your squash ith the mix, if you're adding real cheese like the parmesan (or paneer!), top the squash with cheese and broil for a couple of minutes to melt the cheese. If you're using the vegan parmesan, it's not necessary to broil the squash once stuffed.
Serve with a side salad, hummus and carrots, or even some snap peas! Xo.