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Monday, October 5, 2009

another example.. of nourishing the chakras

this afternoon, i hosted a dear friend for lunch. although i'd made plans with her a while ago, on saturday, my friend's mom died. although the lady in question was in her 90's, and my friend was as well-prepared as anyone could be, my friend's entire energy system was reeling under the hit. so, mindful that her root and heart chakras were experiencing the brunt of the loss, i prepared this meal for us to share. a few tweaks here and there and it could easily become vegetarian or even vegan:


butternut squash-apple soup:

1 small yellow onion, chopped
1 tbsp garlic, minced
1 tbsp butter
6 cups cubed peeled butternut squash
2 apples, peeled and chopped
1 box (32 oz) vegetable broth
2 tsp fresh thyme or 1 tsp dried thyme
1 cup light cream

in a large saucepan coated with cooking spray or rubbed with olive oil, saute the onion and garlic in butter until tender. add the squash, apple, broth and thyme. bring to a boil, reduce heat, and simmer for 45 - 50 minutes until squash is tender. using a potato masher, mash the squash and apple. add a tablespoon or so to the cream. heat the cream in the microwave for 30 - 45 second. add to soup slowly. once you add the cream, do not allow to boil.


grilled bacon, tomato and sweet basil sandwiches:
lightly toast four slices of bread. layer broad whole basil leaves, tomato slices and one and a half strips of oscar mayer prepared bacon. brush outside of bread with olive oil and grill in 2 -3 tbsp of olive oil over medium heat until the outside is brown and crispy and the basil is wilted.


apple-almond crisp:
peel and slice four granny smith apples. arrange in buttered pie pan. top with a crumb mixture of 1/2 cup flour, 1/2 cup oats, 1 stick softened butter, 1/2 brown sugar, 1 tsp cinnamon. sprinkle 1/4 cup slivered almonds over all and bake at 375 for 25- 30 minutes. serve warm with whipped cream, creme fraiche, or clotted cream.

to complete the rainbow, and soothe the entire soul, i served lavender tea.

1 comment:

Walk in the Woods said...

I do love soups that are made from our winter squashes! I often roast them, scoop out the flesh, puree it and add it to a stock or soup ... so creamy, flavorful, colorful and Good. :) Blessings to your friend. And to you.