Tag Archives: butternut squash

apple-nut soup

16 Oct

photo (27)

Nothing screams fall more than butternut squash and apples.

So why not mix the two together?

Butternut squash will woo you with its rich beta carotene count that your body converts into vitamin A, helping to strengthen your lungs, heart and eyes, while giving your skin that beautiful glow.

Apples will refresh your body with it’s high amounts of vitamin C, helping to boost your immune system. A perfect food for this time of year when the season is changing.

We call for sage in this recipe, but if you don’t have it, don’t worry, the soup can stand on it’s own without it.

If you are feeling more adventurous and have some extra time, we’d recommend adding in some caramelized onions, to increase the depth of flavor.

Serves 2 Prep Time: 5 minutes Total Time: 20 minutes


  • 2 C butternut squash, peeled, de-seeded, chopped
  • 1/2 apple, cored
  • 1/2 C water or chicken/veggie stock
  • 5-7 leaves sage, sliced
  • 1.5 tbsp olive oil
  • salt to taste
  • black pepper to taste


1. Prep: Steam your squash for 10 minutes, until soft. Heat up water, or stock, set aside. Cut apple in half, removing the core.

2. Process: Blend squash and apple in a food processor. In a pot, add your puree, then your water or stock, some salt and pepper, then bring to a boil.

3. Serve: Set out your bowls and serve. Drizzle with olive oil, top with sage and another grind of pepper.

forbidden rice

11 Feb

20589-chinese-black-riceThank goodness forbidden rice is no longer forbidden!

Forbidden rice also known as black rice (and the rice that Chinese Emperors ate to enhance their longevity), is a delicious option for those looking to add color, flavor and nutrients to their everyday meals.


It’s easy too, since it cooks up like brown rice with the 1:2 ratio of rice to water. All you need to do is bring water to a boil, add the rice, then lower to a simmer. Cook for 40-50 minutes or until the water has been soaked up. That’s all!

As you watch the rice cook you will notice it’s dark purple hues, thanks to the antioxidant called anthocyanin, the same antioxidant that’s present in blueberries, cranberries, acai and eggplant. Black rice is also a great source of iron, zinc, fiber and contains 18 amino acids.

Eat it hot as a risotto, use it as the rice in chicken fried rice, or as a pudding stewed in coconut milk. Try it cold in a salad with butternut squash and herbs, or mango and peanuts, even bell peppers in a tamari – sesame oil dressing.

All of this to say, try out some black rice for yourself! You will be pleasantly surprised.

Photo courtesy of nyu.edu