Roasted Delicata Squash Soup with Sage

-2-3 delicata squash (you can substitute other squash if you cannot find it but right now, they are very sweet!) - cut in half and scrap out the seeds and lay face down in a glass dish with water covering the bottom. Cook at 425 for 20 min. Cool and scrap out in a bowl.

-1 small apple peeled

-1 onion sauteed

-6 -8 cups water with 2 bouillon cubes (I use Rapunzel - the vegan one with sea salt and herbs)

-1 cup cashews (I use roasted no salt but you can experiment)

-Puree everything in 2 batches in a blender (hold the top down tight!) or Vita mix

add back to pot and add sea salt and freshly ground pepper to taste and rubbed sage (from a spice store) or chopped sage leaves

note - the sage really makes this!

I have always disliked kale until Stacy Stowers showed me how to 'massage' it with lemon juice, garlic (I use a mashed shallot) and live olive oil (www.livingtreecommunityfoods.com). When I discovered it was the most nutrient dense vegetable on the planet, I had to find a way to like it. Actually, 'massaging' the leaves is kind of meditative.

- 1 head Kale

- juice one lemon, 1/4 cup olive oil, one head mashed shallot and pour over leaves and massage in

- chopped cherry tomatoes

- chopped yellow pepper

- black olives

- feta cheese sprinkled on top

- a handful of pine nuts

I think you'll like it!!

Dehydrated onion olive cracker/bread

This will only work if you have a dehydrator - I ordered mine on Amazon for $150

- 3 onions (sweet) - I usually don't use this many - 2 seems to work fine - chopped thin

- 3/4 cup raw sunflower seeds

-3/4 cup golden flax seeds

- fresh rosemary

- a little sea salt

- 1/2 cup chopped black olives (or more!)

Combine onions (hold about half back), seeds, salt and rosemary and puree in Vitamix. Take out and add the rest of the onions and the olives and spread on the dehydrator sheets and cook at 118 or lower for 12 hours and then remove the sheets and cook another 12 hours. Goes great with almost anything.

Don't be afraid of the purple carrots!

My Cocktail:

A few carrots - purple, yellow and orange- the more colors the merrier

half an apple

1/4 lime

Who's in charge of our food supply??? Say it isn't so!

http://www.veteranstoday.com/2010/11/08/obama-food-czar-is-former-monsanto-exec-one-of-the-four-horsemen-of-the-food-apocalypse/

A site that I like - it's about attitude - a humane attitude

http://www.animalwelfareapproved.org/

Raw Chocolate Mint Pie

My interest with this pie is that I love chocolate and this is a way I can enjoy it everyday if I like, and know it's actually GOOD for me!
Here is the pie recipe:
Raw Chocolate Mint Pie
Crust: 1 cup brazil nuts
1 cup shredded coconut
6 dates
blend in the Vita-mix
pour into pie dish and press flat and up the sides on the dish.
Filling: 2 1/2 - 3 avocados - depending on the size
3/4 cup raw cacao powder
1/2 raw agave or maple syrup
1/2 teas vanilla extract - I use raw vanilla powder from www.livingtreecommunityfoods.com
1/2 cup mint leaves
1 1/2 Tbs coconut oil
3 dried figs (or 4 dried dates)
Puree in Vita-mix till smooth and pour over the crust and smooth till covers.

Sesame butter

Even if your food is cooked like this red quinoa, broccoli, tempeh, shallots and sweet potatoes - add raw sesame butter!