"Big Beef", "Big Sugar", "Big Dairy",have all  been successful in convincing the public that what they have to sell; will in fact, make you healthy and  your food choices can only be satisfied by eating from these three groups.

 Well I am here to tell you that what has been proposed as healthy could in fact be a death sentence, especially if the majority of your diet is comprised of meat, dairy and sweeties.

God has given us the power of reason and if we use it to the fullest we will begin to see why a diet largely comprised of the "Big 3's" is causing much of our misery. Billions have been poured into research to find the "cure" for  obesity, cancer, diabetes and a host of other diseases that have only increased over the past 30 years or more.  Seemingly the only solution they can come up with is more pharmaceuticals. 

If we continue to put our trust in men instead of the One who created us in His image we will suffer from our own ignorance. 

The perfect diet has been given to us and it doesn't include foods that have chemical residue or that have been  genetically modified!

And I pray that you, being rooted and established in love, may have power, together with all the saints, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge that you may be filled to the measure of all the fullness of God." Paul, Ephesians 3:16-19 

Butternut Squash Cake

1/2 c. raw sugar

1/2 c. coconut oil

1/2 c. maple syrup

1 1/4 c. whole wheat flour

1 1/4 c. unbleached flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon powder

1/2 ground cloves

2 cups of squash puree (butternut, pumpkin, or hubbard)

1 tsp. maple flavoring (opt)

1/2 tsp. salt

Glaze: 1/8 c. maple syrup

1/8 c. organic powder sugar

Preheat oven 375 degrees

• 
  
• Mix dry ingredients in a large bowl and set aside.
• Mix together oil, 1/2 c. maple syrup
• 1/2 c. raw sugar until mixed well.
• Add pumpkin and dry ingredients a little at a time, alternating each. 
• Add maple flavoring while mixing.
• Lightly oil and dust with flour your cake pan of choose.
• Pour batter in a 8x11 pan if you want a thin  cake or you can bake it in a 8x8 cake pan.
• Baking time will vary depending on what type pan you choose to use.
•  Bake in a 375 degree oven for approximately 20-25 minutes.
• While cake is baking mix together the glaze and when cake is almost done pour glaze over cake and continue to bake until completely done.

Rosemary Bread Loaf

1 Tlb dry yeast

1 Tlb honey

1 c. warm water

2 1/2 cups of flour(I use half whole wheat and the other half unbleached)

1 tsp mineral salt

2 Tlb fresh rosemary, chopped

1 Tlb olive oil

2 Tlb of earth balance (opt) 

I use my bread machine whenever possible and with this recipe I did just that.

 Place 1 cup of warm water in the bread machine along with the 1 Tlb. honey and 1 Tlb. dry yeast. Allow yeast to dissolve and form bubbles.

 Add flour, salt and 1 1/2 Tlb of fresh chopped rosemary and 1 Tlb. olive oil. Turn machine on homemade and allow to mix and knead for 20 minutes.

 Allow bread to raise to double in size and then punch down and divide in half. Shape each piece into a disk shape and at least 1 inch think. Sprinkle on the top of the disk the remaining chopped rosemary and press gently into the bread. Place on a parchment lined pan and cover with a light cloth and allow to double in size once again. Preheat oven to 375 degrees and bake for approximately 20-25 minutes until light golden brown. Cool on a bread or cookie rack.

One way to boost the nutritional value of any recipe is to use organic ingredients.

Simple Butternut Squash Soup

1 small butternut squash

1 large onion

4-6 garlic cloves

2 Tlb olive oil

1 quart of vegetable broth or chicken broth(I use vegan type)

salt/pepper to taste

Peel and dice onion and garlic.

Place olive oil in a stew pot with the diced onion and cook until tender, then add garlic and cook being careful not to brown garlic.  Set aside.

You can peel and diced squash , but you can also cut the squash in halve, remove the seeds and place in a baking dish with a half cup of water and cover. Bake at 400 degrees for approx 40 minutes. Squash will be tender when pierced with a fork. Allow to cool and scrap out of shells if baking.

If you are peeling the squash and cooking on top of the stove it is a good idea to steam it to help maintain the nutrients.Steam cook until fork tender. Usually it takes about 20- 25 minutes to steam cook. 

Add squash to the garlic/onion mixture with the broth and blend together until smooth and creamy. You may need to add additional liquid to make the soup to your desired consistency.

The beauty of this soup is that it is so easy to adapt to your taste. You can add different herbs/herb blends,coconut milk or other nut milks. You can also add additional vegetables to your liking  Salt/ pepper to taste.  Enjoy!

Butternut Squash

cucurbita morschata

Rich source of dietary fiber and phyto-nutrients

Recommended by dietitians in cholesterol controlling and weight reduction programs.

Vitamin A-a powerful antioxidant

Has plenty of poly-phenolic flavonoid compounds like A-B carotenes, cryptoxanthin-B, and lutein.

It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid.

It has a similar mineral profile as that in pumpkin--iron, zinc, copper, calcium, potassium, and phosphorus.

My focus is on seasonal, vegetarian cooking that everyone can enjoy and is easy to prepare.

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"Think of all the beauty still left around you and be happy."-Anne Frank