Roasted Butternut Squash Soup
Slice a butternut squash in half lengthwise and roast on a baking sheet for 1 hour at 350 degrees.
When finished, scoop out the seeds and throw away and scoop out the flesh of the squash and put into a blender.
Put in a few splashes of milk (your choices; cow, soy, almond) and a tablespoon of peanut butter, a sprinkle of paprika or red chile flakes and salt and pepper. Blend until smooth.
Reheat if necessary and garnish with a green (chopped cilantro, parlsley, etc.)
Squash is one of the best, naturally sweet ways to strengthen the kidneys, adrenals and pancreas.
Easy Crispy winter salad
Chop up finely a few leaves of
dinosoar kale, a half of a head of cabbage, and some arugala. Add another handful of whatever wonderful green is in your fridge. Try green onions, or cilantro. Splash with olive oil, squirt lemon on it and put a tablespoon of your favorite mayonnaise or vegenaise in the mix. Stir all flavors together and let sit on the counter for 30 minutes for the flavors to marry. If you like a sweet salty flavor, add a sprinkle of brown sugar and mix in, or put in a handful of dried cranberries.
Sprinkle on the top with nutritional yeast, salt and pepper and serve.