Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts

WEEKLY TEASE

Posted by GLOW

A raw snack this week of snow peas, fennel, and sauerkraut with my homemade basil & squash gut dressing. I'm loving that eating raw foods feels good once again now that the warm weather is easing it's way into our corner of the country!

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WEEKLY TEASE

Posted by GLOW

Grilled silverbrite/keta* salmon with lime zest, cilantro & basil, and sauce made with Coconut Aminos, vanilla stevia & lime. (I'm tolerating lime! Rejoice!) Served with roasted butternut squash and steamed asparagus. Oh boy.

*I purchased this salmon at Trader Joe's, having never heard of this particular type of salmon. I can't find any information on Seafood Selector or elsewhere about if the commercial raising or catching of this fish is known to have a negative environmental impact. I thought it might be safer because the flesh is such a pale pink (almost grey), so at least they aren't being fed food with pink dye in them, but if you know of anything, would you let me know in the comments? I'd be most obliged!

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WARMING BUTTERNUT SQUASH SOUP (VEGAN, GLUTEN-FREE, SUGAR-FREE, ALLIUM-FREE)

Posted by GLOW

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.

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