Healthy, Delicious Recipes . . .

BUTTERNUT SQUASH BISQUE

2 C filtered water
4 C Butternut squash -  baked
2    Carrots -  chopped
1/2 C Onion - chopped
1/4 C Cashew butter
1/2 Tsp grated Ginger
1/2 Tsp sea salt
pinch cayenne

• Set aside water, squash and cashew butter.
• Sauté all onion until tender.
• When cooked (25 minutes) add pulp to  food processor puree until smooth.
• Season to taste.
• Garnish with fresh mint and chopped cashews.

CREAMY SPLIT PEA SOUP

2 C split peas
8 C vegetable sauce
1 purple onion
2 shallots
4 cloves garlic
1 bay leaf
1/2 Tsp thyme
dash of cayanne

• Rinse split peas.
• Put peas and stock in a soup pot and bring to boil then turn to simmer.
• Chop purple onion, shallots and garlic and add to soup.
• Season with bay leaf, thyme, and cayanee.
• Simmer 1 hour.
• Remove from heat and allow to cool slightly.
• Remove bay leaf.
• Season to taste with sea salt and tamari

BROCCOLI AND GARLIC

1 head broccoli (flowerettes)
4 cloves garlic (minced)
2 Tbs olive oil

• Steam broccoli
• Chop garlic and sauté in olive oil
• Toss broccoli in skillet along with garlic
• Add dash organic soy sauce. Serve

Size:
medium skillet

TAMARI SUNFLOWER SEEDS

sunflower seeds
tamari

• Cover a flat cookie sheet with sunflower seeds.
• Cover with tamari (may put in spray bottle and sprayed on).
• Bake at 250 until tamari evaporates and the sunflower seeds are toasted.

Variations: use other nuts, add honey, spices, or dilute the strength of the sauce.