Detox recipe: Roasted squash soup

(Here’s a post from my Examiner.com site. Happy eating!)

I started to hear the regrets even before the holiday dinners began:

“I’m going to eat so much at my in-laws!”

“My healthy streak is on hold.”

“Why is everyone sending me cookies?!”

Now that the eating frenzy has dissipated, you’re probably ready to clamor back on the wagon. In fact, your new year’s resolutions may even mandate it. So here is the first of a few recipes to get you back to eating fruits and vegetables, buying local, and feeling good overall about what you put on the table.

Roasted squash soup with toasted pepitas

This is really more of a flexible formula than a recipe. Use any squash and root vegetables you like, and add or change ingredients as you see fit. Pepitas are simply squash seeds (usually from pumpkins). Here, I explain how to use this part of the squash that you might otherwise toss out to make a crunchy soup garnish. Continue reading

Advertisements

Thanksgiving recipes for the last minute: Tofu turkey and pumpkin cookies

stuffed tofu - whole

Days or weeks can go into planning a Thanksgiving menu. Yet something always comes up at the last minute. Need to satisfy a visiting vegetarian? Forgot a dessert?  Here are two ideas to help.

1. For the vegetarian or other adventurous eaters at your table, try. Un-Turkey and Stuffing. This is my own adaptation of a recipe I found years ago and have been making ever since. Note that “NYF” is nutritional yeast flakes, available at health food stores.

2. Need another dessert? Try these Pumpkin Cookies. These have always been a hit, and the main ingredients are easy to substitute with whatever you have. Try replacing some or all of the raisins with currents or dried cranberries. These work great with butternut or acorn squash instead of the pumpkin.

Happy cooking, and happy Thanksgiving!