This is a scary story … granted, the spinach ecol i was pretty nasty too. It reminded me that I still want to see Food, Inc. but have been putting it off. I know it’s a great, informative movie, but not sure I’m ready for all the bad news in it especially where there’s not much I can do about it. One thing nice about living in Northern California is the gardening possibilities and so many raw ingredients grown locally in plentiful quantities. Last spring/summer was our first attempt at a vegetable garden and it was pretty successful, I ended up with a surplus of yellow squash, basil and cilantro. Next year I have ambitious plans to add 5 more planter beds and really see what we can grow. There was something relaxing about coming home after work and perusing the garden to see what’s ready for dinner. Also, I’m looking forward to growing much of my own vegetables and partaking on the farming resources here.
I still have half a butternut squash in my fridge and decided to try a different version of squash soup tonight and hope my KitchenAid does not rebel :-)
- 2 cups butternut squash, chopped
- 2 medium carrots, shredded
- 1/2 avocado
- 2 cups water
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. pink salt
- 1/2 tsp. pepper
- Blend ingredients to puree in blender and serve.
Recipe: Blended Butternut Spice
Cooking time (duration): 10
Diet type: Vegan
Diet (other): Gluten free, Raw
Number of servings (yield): 2
Meal type: dinner
Culinary tradition: USA (General)
Recipe by on.
Microformatting by hRecipe.
The texture was very different from the version I tried with carrot juice, it was thicker and more silk like. And it was not as sweet, which I liked, but stevia can be added for more sweetness. And I still have a quarter of that butternut squash left :-P