Monthly Archives: December 2011

Winter Squash & Apple Soup


Serves 4 to 6

Roasting squash & apples intensifies their flavors.  Use a variety of winter squash for a surprisingly complex taste.  We have many versions of squash soup in the recipe box.  This one is very clean & light & can be even lighter if you omit the oil. Nutritional yeast adds a smoky & cheesy flavor.  It contains B Vitamins and will make the soup thicker & smoother in consistency.


3 pounds of winter squash in any variety you choose.  We are loving the Kabocha right now.  But, try butternut, acorn, delicata, just to name a few.  Peel & cut into 1 inch chunks (makes approx. 8 cups)

2 Granny Smith apples, peeled, cored & cut into 1 inch chunks

1 large sweet onion

Sea Salt & Cracked Pepper

1 whole head of garlic (slice tips off to expose flesh of each clove & drizzle with a little EVOO)

Extra Virgin Olive Oil

1 inch piece of fresh ginger root, grated.

3 cups vegetable stock

1 cup apple juice or water

2 tablespoons of nutritional yeast

1/4 cup fresh parsley or watercress as a garnish


Preheat oven to 400 degrees.  Line 2 rimmed baking sheets or roasting pans with parchment paper.

In a large bowl, toss squash, apples, & onion with 2 tablespoons olive oil & salt & pepper to taste.  Spread mixture on a baking sheet in a single layer.  Place the head of garlic on the baking sheet too.  Roast everything until tender & golden & just starts to caramelize approx 45-60 minutes (ovens vary)  Halfway through the baking cycle rotate the pans.  When ready puree squash mixture with broth, juice or water, nutritional yeast & grated fresh ginger in 2 small batches until smooth.  Transfer to a saucepan and bring to a simmer.  If necessary add more water to desired consistency.

garnish with parsley, watercress or any green you choose.


May all beings everywhere be happy and free and may the thoughts, words, and actions of my own life contribute in some way to that happiness and to that freedom for all.


Decadent Chocolate Pudding

 A super healthy vegan chocolate pudding!


Combine one large avacado, 2tbsp raw cocoa powder, 2 tsp vanilla extract,1/8 cup agave syrup, 1/8 cup maple syrup and 1/4 cup of your choice of non-dairy milk (Almond, Soy, Hemp, etc)  in a blender until it reaches pudding consistancy……you may eat immediately or cool in the fridge for awhile…… will be smooth, rich & very chocolaty-not like avacado at all!! All good fats from the avacado and all the benefits from the chocolate….sooooo very yummy!!  Enjoy!Image 

photo credit

Quote of the Day…

Nothing in nature happens in isolation…