Recipe for the holiday season: Butternut squash soup

I saw a box of butternut squash soup in the store the other day and it called my name. Not being a fan of things that come in packages, I decided to make it myself. I decided to figure it out without internet research, but based on what I'd put in a butternut squash soup if told I needed to make it from scratch without direction, and this is the result (slightly tweaked). I think it's quite yummy if I do say so myself.

It's great for this season, and really quite easy. The hardest part is chopping up the squash. Let me know what you think!

Ingredients:

• 1 small onion, chopped
• 1 tbsp chopped ginger, minced
• 1 garlic clove, minced
• 2 tbsp cultured butter (can substitute with 2 tbsp coconut oil if dairy restrictions)
• 1 butternut squash, peeled, seeded and cut in 1/2 “ squares
  
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 32oz chicken stock (preferably homemade) (can replace with vegetable stock if vegetarian)
• 1 tsp raw honey (can substitute agave)
• add salt and pepper to taste

Saute the onion in butter for 2-3 minutes on medium temperature. Add garlic and ginger, stir to mix and cook for another 1-2 minutes. Add squash. Cook for another 4-5 minutes. Add cinnamon, nutmeg and honey, and stir well to mix. Add chicken stock, bring to a boil, and then reduce heat to minimum and cook until squash is tender (about 20 minutes).
Puree with a handblender and eat!

Tri-color pepper salad with fresh herbs

Something I'm always encouraging my clients to do is to eat "by the rainbow". Eating a wide variety of colors ensures you're getting a wide range of different antioxidants. The pigments responsible for the different colors in plants (and thus your fruits and veggies) are the antioxidants. So, different colors = different group of antioxidants.

Inspired by this principle, I made this salad on the weekend. It's fast and easy and is a very colorful (and thus healthful) addition to your dinner table. Its simple and light flavor doesn't take away from other aspects of your meal, and it met to rave reviews from our friends (who asked for the recipe days later so they're not just saying that!)

Ingredients:

• 1 each: red, yellow & orange bell pepper, chopped in 1/2" squares
• 1/2 15oz can of organic garbanzo beans (if possible, get the low-sodium variety)
• 1/2 cup chopped fresh herbs (This is a great time to graze your herb garden if you have one. I took clippings of basil, mint, garlic chives, and dill)
• 1 bag organic baby spinach
  

Dressing:

• 1/3 cup pumpkin seed oil
• 1/3 cup raw apple cider vinegar
• pinch of fresh ground pepper and fresh ground sea salt

Combine the three peppers, garbanzo beans and fresh cut herbs in a bowl and mix well. Plate on top of the spinach, and toss with dressing just before serving.

Cool as a Cucumber

Here's an easy, quick soup recipe for when you're needing something fast, cooling and creamy. Credits to Institute of Integrative Nutrition for this little gem.

Ingredients:

• 1 cucumber, peeled and chopped
• 1 avocado
• 2 green onions
• Juice of 1 lime
• 1 cup organic, whole milk plain yogurt
• 1 cup water
• Salt and pepper to taste

Directions:

Roughly chop the cucumber, avocado and green onions and toss in the blender. Add other ingredients and process until smooth. If soup is to thick add water as needed.Garnish with fresh cilantro and a dash of cayenne.

It's fig season! Easy gourmet appie recipe

Yesterday I was sent home from a dear friend's place with a purse full of fresh figs from the tree in her back yard (that's why I like to carry such a big purse - you never know when the product of someone's garden is going to need transportation to your kitchen). Yum!! There are few things I enjoy more than fresh figs.

I had a party to go to last night, and all I could think about were figs figs figs. So I did a little research online, and came across this recipe for "Elegant Fig Appetizers". Minimal ingredients, and it took all of 10 minutes to make as I was rushing to get party-pretty. It was absolutely delicious and a total hit. Thank you to Christine M on allrecipes.com for the recipe.

Ingredients:

• 12 fresh figs, halved
• 4 ounces herbed goat cheese (chevre)
• 24 almonds
• 1 tablespoon honey (I used agave instead)
  
• 2 teaspoons balsamic vinegar

Directions:

1. Preheat the oven broiler for high heat.
2. Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
3. Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.