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Carrot, Butternut Squash & Ginger Soup

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This soup is so delicious. I suggest serving this any time of the year. It will warm your tummy in the winter. Or be a wonderful first course to a great summer gathering. Everyone will love it! The sweetness of the apple and the tang of the ginger is a bonus combination. It's a blender soup. Since the Vita Mix can heat whatever you blend until it's piping hot, you could skip the stove top steps and put it all in the blender. I've made this soup twice and followed the instruction here. However, just saying, if you are really in a hurry, you might try the all-blender route. Carrot, Butternut Squash & Ginger Soup from Vita Mix yield 8-10 servings category Soup cuisine Vegan ingredients 1 Tbsp olive oil 4 carrots, chopped 1 small onion, chopped 1 minced garlic clove 3 Tbsp of peeled and diced fresh ginger 1 C peeled and cubed butternut squash 1 cored and diced apple 4 C (1 32 oz box) vegetable broth 1/2 tsp sea salt 1/2 tsp tumeric 1 (14oz) can of light coconut milk 1 ...
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Sautéed Brussels Sprouts with Lemon & Capers

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I know many people do not like brussels sprouts , my husband included. But I love them and they are so good for you. I started making this very easy brussels sprouts side dish some time ago and guess what? My husband likes it! Being one of the cruciferous vegetables it's great in the fight against cancer. Plus recent studies show a unique benefit of protecting DNA. I need that... and guess what? So do you! Try this out on your reluctant brussels sprouts crowd and see if you can win them over. Sautéed Brussel Sprouts from Chris Pedersen yield 2-3 servings category Side Dish cuisine Vegan ingredients 2 Tbsp coconut oil 20+ brussels sprouts, cleaned and halved (about 2 Cups) 1/4 C yellow onion, sliced 1 Tbsp of capers with juice Juice of 1/2 lemon sea salt & pepper to taste directions 1. Heat coconut oil in wok over medium high heat. Add brussel sprouts and stir until browned. 2. Add onion and stir until cooked and slightly browned. 3. Add capers and lemon juice and stir. Add ...
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Three Bean Salad

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My green beans are producing enough for a meal every day. Unfortunately those lengthy legumes are hard to spot amongst like-colored foliage. Plus foraging through the greenery, my arms get a bit chafed from the leaves. Lots of veggies have nasty little prickles on them that can scratch and poke at you. The best part of those green delights? ... the plants were completely volunteer this year. That's the bonus of composting and then working the lovely completed soil into the garden in early spring. Green beans  are rich in carotenoids and antioxidants plus silicon, an important mineral for bone health. Add to that a healthy dose of vitamins C, K, A, manganese, folate, fiber, vitamin B6, molybdenum, magnesium, potassium, vitamin B2, iron and vitamin B1. Green beans even provide protein and omega-3 essential oil. Store fresh green beans unwashed in a plastic bag in the crisper. They will keep for a week. They freeze well while retaining valuable nutrients for up to six months. If you o...
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