Embracing My Health

I made my first “official” raw recipe yesterday. I found the original recipe here at Natural Living Cuisine. Here is how I prepared it:

3 cups fresh butternut squash, peeled, seeded, grated
1 large sweet apple, peeled, corded and grated
1 1/2 cups coconut milk, homemade or canned [13.5 oz.]
2 tablespoons agave or maple syrup, optional
1 tablespoon ground chia seeds
½ teaspoon coconut oil
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon Celtic Salt, optional

I blended all the ingredients together until creamy. I garnished it with unsweetened coconut and sunflower seeds. This is a super rich, satisfying soup. Sweet, nutty and good for you*, I’m really happy with how this turned out.

Note: I tasted a sample of the soup immediately after making it.  I put the rest in the refrigerator overnight and pulled it out for lunch today.  I put in on the stovetop for just long enough for the coconut milk to liquify again.  It tasted even better today than yesterday.  The ingredients and seasonings melded together and were just perfect!

*This recipe is chock full of goodness: It has Vitamin A, C, B Vitamins, Riboflavin, Iron, Calcium, Magnesium, Phosphorus, Zinc, healthy Omega 3s, fiber and more!