Your Own Healing Kitchen


Last fall, we talked about root veggies being your buried treasure. They still are. Have you found new roots or new ways to cook the standard ones?
This year there is a bounty of squash in our midst.
They are nutrient dense and loaded with substances to prepare us for winter health and have special enhancing powers for skin and vision….


A sweet, savory soup or spread is such a pleasure on a brisk fall day. Here are two recipes to try. Enjoy!

Squash Hummus

1 large butternut squash to yield about 7 cups peeled and chopped
3 Tablespoons high heat oil such as safflower or coconut oil
1 teaspoon ground cinnamon
5 tablespoons tahini paste
½ cup organic grass fed whole milk yogurt
2 small cloves garlic, crushed
1 teaspoon mixed black and white sesame seeds
1 ½ teaspoons maple syrup or molasses
sea salt

1. Heat oven to 350 F
2. Spread the squash out in roasting pan with oil, cinnamon and salt.
3. Mix well and cover. Bake for 1 to 1 ½ hours . Let cool
4. Transfer squash to food processor with tahini, yogurt and garlic. Roughly pulse so that everything is combined into a coarse paste, without spread becoming smooth.
5. Spread onto plate or large shallow bowl. Drizzle with maple syrup or molasses.

Serve with crudités or additive free sesame seed crackers.

Acorn Squash Soup

1 acorn squash cut in half with seeds scooped out
1 carrot chopped
1 tablespoon coconut oil
1 onion peeled and chopped
2 nodes garlic pressed
1 or 2 cups chicken or vegetable broth
½ cup apple cider or one apple cored and chopped
1 to 2 teaspoons cinnamon
1 teaspoon turmeric
A dash of your favorite warming sweet and savory spices such as:
Ginger, nutmeg, cardamom, cumin etc.
1 large leaf of kale, chard or collard chopped finely (optional)

1. Bake squash flat side down in one inch of water at 350 degrees for about 25 minutes until tender.
2. Meanwhile, sautee onions, garlic, apple if using, spices and kale in coconut oil until soft or for about 5 minutes.
3. Add broth and cooked squash after scooped out of skin. (a little bit of skin is fine to include).
4. Whisk, blend with immersion blender or puree in food processor into your favorite soup consistency. Add broth if needed.








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