by Liz B | Dec 8, 2013 | Recipes, Soups
Ingredients:
– 1 small butternut squash
– 2 or 3 cups of vegetable broth
– 1 small onion
– 1 potato
– 2 Tbsp. olive oil
– Seasonings you like – salt, pepper, nutmeg, coriander, etc.
Directions:
Peel squash and potatoes (if you want to). Chop into 1″ cubes.
Steam squash and potatoes in the vegetable broth on medium heat. In the meantime, chop onions and saute in olive oil in a skillet until clear.
Add to the squash and potatoes, and continue to cook until all are tender.
When they are tender, blend (in blender or with stick blender), then heat on low for another 20 minutes to let the flavors mingle.
Season to taste!
by Liz B | Nov 13, 2013 | Brussels Sprouts, Vegetables
-Brussels sprouts contain a unique combo of cancer-fighting phytonutrients called glucosinates, making it an important food for chronic disease prevention.
-High in fiber, Brussels sprouts are great for the digestive tract. They help reduce cholesterol and may reduce the risk of colon cancer.
-The nutrients in Brussels sprouts offer a powerful mix of cardiovascular, detox, antioxidant, and anti-inflammatory support.
A great way to eat brussels sprouts: Sauté them with garlic, onion, and pancetta, and then pan-braise them with a splash of balsamic and chicken stock.
Source: Experience Life Magazine, page 48, October 2013.
