Friday, 28 September 2012

In LoVe with Fall food


Butternut LoVe squash soup

I love Autumn and the chance to get the big cast iron pot back out and start putting soups together with all of the amazing seasonal vegetables that we have available to us right now. Letting the soup simmer slowly, adding different spices and herbs as you go along. Sometimes the soup starting as one thing and by day 3 its had 3 different other flavours added to it. I would like to share some soup recipes starting with the delicious butternut squash, which can be used for many things like healthy chilli wedges!!! The thing is just make sure you pick a really phallus shaped one just so you can giggle and say things like 'thats just ridickulous' when you pay.

See what ingredients you can get from your local farmers market or at least a local organic vegetable store, support your local farmers, we need them! Why on earth do we insist on buying food that's been shipped across the world, polluting the environment with endless distribution resulting in losing most of the foods nutritional value in the process. Just go local as much as possible at least, maybe you just try for local one meal per week my good friend Theresa suggests, which I think is an amazing idea. Try it, every single ingredient, for one meal only, all local within 100 miles max. 
Back to what we need for the LoVe soup
1 butternut squash
cinnamon powder
nutmeg powder
1 sweet potato
sprinkle of pine nuts
grated sprinkle of almonds
rock salt
olive oil
Chop up the squash into pieces, and cover with water in a cast iron pot, or another big pot is good (just not aluminium as it can leech toxicity into foods). After about 20 mins add your chopped up sweet potato and ensure all are covered, let it simmer in the pot add a sprinkle of rock salt and 2 tablespoons of cinnamon  and some nutmeg to taste too. Once cooked through, blend it all up in the food processor to a nice thick goodness, and then add some olive oil, and more cinnamon/nutmeg if desired. Lightly roast some pine nuts in a frying pan, giving them a shake and toss about, and add a sprinkle of them on top with some grated almonds to taste too. Makes for a good crunch!
Cinnamon is great for blood sugar balance, and just adds that autumn spice to the sweet soup!

I like to add a little crunch with soups, and if you aren't adding crunchy bits to the actual soup, whack in some kale chips. I made these ones, by tearing the leaves from the stems, rubbing in olive oil, and them rubbing cumin into each leaf making a sticky spicy paste. Blast for 15 minutes on 350 and hoooooowwwwwllllllllllll with delight when you eat :)
Please be prepared for husbands and partners to be intimidated by Phallus Squash, comforting them by saying things like 'darling size doesn't matter' usually works. Then giggle. Then LoVe them by feeding them lots of nourishing LoVe soups, and getting that little bit closer on the couch as the cold nights set in, making for romantic hibernation time everywhere.
The Raw Yogini


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