To know winter squash is to love winter squash

Few things come to mind faster than a pumpkin when it comes to thoughts of fall. A heavy fall crop, winter squash offers many variables and wanted to make sure you know how amazing it is for the body.

Its history dates back over 10,000 years from an area between Guatemala and Mexico as a food source though originally it was just the seeds that were eaten as the flesh was thin and bitter. Christopher Columbus took them back to Europe where they began to be cultivated.

A couple of the greatest things about consuming winter squash is that it is full of antioxidants and is an anti-inflammatory food of which we can never eat enough of. Full of vitamins A, C, B6, Manganese, copper, potassium, B2, folate, K, Omega 3 fats, magnesium, and B3.

In addition to being a nutritional friend to our bodies winter squash also helps regulate blood sugar and insulin in addition to being an amazing source of fiber.

Not prone to sharing recipes, I have to include this one as it is one of my favorites and is such a hearty vegan recipe that you have to try it! Feel free to make flavor variations that suit your taste. Have an amazing weekend, share if you like, eat some squash soon and Be Well!

Brett’s Autumn Hugs Hearty Squash Soup
• One large to medium butternut squash
• One acorn squash
• Two tablespoons coconut oil
• One white onion finely diced
• One teaspoon real salt
• One teaspoon white pepper
• One teaspoon ground nutmeg
• One teaspoon onion powder
• One teaspoon grounds ginger/garlic paste
• Seeds of 8 green and four black cardamom-ground
• 4 cups (1 large box) vegetable stock
• 2 cups soaked cashews (4 hours min)
• 2 cups of coconut water or water

Cut squashes in half, clean out seeds, brush flesh with coconut oil and sprinkle salt, pepper and nutmeg. Place face down on a sheet pan and bake in the oven for 60 minutes at 350. In a high-speed blender puree the soaked cashews and coconut water for several minutes, set aside. In a stock pot place remainder of coconut oil and onion, cook 5-7 minutes till translucent, then toss in other spices and ground cardamoms and allow to sizzle for up to a minute.

Add cashew mix and then add the flesh of both squashes. Once complete use an immersion blender to break things down as smooth as you like it, but not completely. This recipe delivers a thick and hearty soup and unless you’re dead set on a perfectly smooth soup try it with the small chunks in it. Top with freshly toasted pumpkin seeds and enjoy. This pot of soup serves several and if given an extra day for flavors to marry, all the better!

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Is your Salt actually worth its Salt?

From way back when salt has been an important part of many cultures and human health. The Egyptians used it to cure meat and fish and the Chinese counted on it as a means of state revenue. Why it was even a means of payment of wages for soldiers long ago and began the term “worth his salt”. Today it is generously added to all processed foods including lunch meats, soups, bread, and dressings.

For many of us salt comes in one particular container and can easily be found in almost every restaurant and kitchen across America. Too bad the salt I am describing has been stripped of all of its minerals we require and has gone through a 1200 degree heating process. Often bleached and processed with aluminum and ferrocyanide, it no longer resembles real salt but has become a Frankensalt.

Many are concerned they will miss out on iodine if not in their salt but the iodine in the salt is actually synthetic and along with the anti-caking agents can easily prevent our bodies from even absorbing it. Iodine is naturally found in baked potatoes, boiled eggs, strawberries, sea veggies, yogurt, shellfish, fish and there are also supplements.

Kosher salt is the exact same but blessed and in larger flakes. Today’s sea salt has often times been through the same process as table salt but not ground down into as fine of pieces and along with the toxins in today’s seas as well as unknown contamination, keeps me from ever suggesting it. Ancient seas located far underground from Pakistan and Utah offer the cleanest best tasting and mineralized salt available today. Himalayan sea salt is pink and full of minerals as is the whiter Real Salt that comes from Utah.

Consumption of salt is something to keep a check on but even much more important is to know that processed and restaurant foods, and fast food places use as much as they can and it is of the lowest quality. When cooking at home consider using a real salt, as nature intended, that works to mineralize and nourish your body. Our bodies are mostly salt water, you deserve to have it filled with the very best possible. Learn more in my book Nutritional Truths available on Amazon and very soon on Kindle.

Truths you should know about salt!

Truths you should know about salt!