|A HASTY CAPTURE OF OUR GUESTS' MUG, SERVED WITH BLUE CORN CHIPS|
This has kind of been an exciting week for me in terms of food adventures. I'm trying not to go too deep into the water, just inching a little bit further out on the diving board (on my bum, though, mind you), and relishing the view. I believe that it is thanks to the tips I'm getting from reading The Body Ecology Diet, and my bravely plugging through the varying symptom flare-ups I get upon (slowly) introducing cultured vegetables into my daily routine. (See previous post.) My digestive system seems to be getting stronger, and being able to enjoy a mug of this beautiful soup seems to be a result. On Friday, my husband and our friends were able to reap the benefits as well, as I quickly brainstormed and cooked this soup up for us to enjoy for dinner. (Butternut squash is not typically something that my body can handle.) Can you tell by the blurry picture how excited I was to sit down and eat it? Our dinner was completed by some salad greens and my salmon cakes topped with homemade mint & basil avocado mayo. Both recipes utilize the smoked sea salt that I am currently having a giveaway for. Go here now, as there is only one more day to enter!
WARMING BUTTERNUT SQUASH SOUP
4 CUPS PEELED, CUBED AND ROASTED BUTTERNUT SQUASH
3 CUPS WATER
JUICE OF 1/2- 1 LIME (according to your taste)
2 TBS COCONUT OIL
1 1/2 TSP CUMIN
3/4 TSP CORIANDER
1/2 TSP MEXICAN SMOKED SEA SALT
1/4 TSP CARDAMOM
1/4 TSP ALLSPICE
1/8 TSP ASAFOETIDA POWDER
FRESH CILANTRO TO TASTE
If you can tolerate them, a splash of Coconut Aminos, Bragg's or Gluten-Free Tamari would be grand, as well as a pinch of cayenne!
PUT ROASTED SQUASH AND WATER INTO A BLENDER AND PUREE. POUR INTO A SOUP POT AND HEAT ON STOVE, ADDING LIME AND SPICES FIRST, AND THEN COCONUT OIL. COOK UNTIL HEATED AND COCONUT OIL IS FULLY MIXED AND MELTED. ADD CILANTRO RIGHT BEFORE SERVING.