- 3 tablespoons butter
- 3/4 cup coarsely chopped onion
- 2 carrots, peeled and coarsely chopped
- 1 potato, peeled and coarsely chopped
- 1 jalapeno, seeded coarsely chopped
- 1 buttercup squash, peeled, seeded and chopped
- 4 cups chicken stock or water
- 1/2 cup cream
- Salt and pepper
- Sliced scallion and diced red pepper, for garnish
In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeno and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.
- Trim stems off spinach
- Wash and dry spinach leaves
- Cut cherry tomatoes (1 pint) in half
- Finely slice 1 small white onion
- Add everything to a salad bowl & sprinkle with feta cheese (to taste)
- In a mini-mixer, or using a hand blender (or in a full-size blender), blend the following:
- 1 chopped jalapeno
- 3 chopped garlic cloves
- Juice of 2 lemons
- ¼ cup olive oil
- 1 piece ginger – chopped (aprox. 1 inch piece)
- 1 Tbsp mustard
- 1 Tbsp honey
- Salt and pepper to taste
- Cut all vegetables evenly (so they cook evenly, look evenly and fit evenly into your mouth when eating). We used the following veg: 2 white onions, 1 small green cabbage, 1 package white mushrooms, 1 red pepper, 1 orange pepper, 1 yellow pepper, 3 portobello mushrooms, corn niblets cut from 3 cobs of sweet corn, lots of garlic cloves (to taste), and ginger (to taste).
- 1st – fry your onions & ginger & garlic in vegetable oil on med-high heat
- When onions are translucent, add cabbage (you cook the veg that take longer to cook 1st).
- After 2 min, or so, add mushrooms, peppers, corn, etc…
- Add ¼ cup Hoisin Sauce, 3 Tbsp Sesame Oil, 3 Tbsp Honey – stir until fragrant.
- Add more garlic & ginger to taste.
- Once stir-fry is off the heat, add a package of bean sprouts to the mix.
- Cut all vegetables evenly (so they cook evenly, look evenly and fit evenly into your mouth when eating). We used the following veg: 2 white onions, 1 small green cabbage, 1 package white mushrooms, 1 red pepper, 1 orange pepper, 1 yellow pepper, 3 portobello mushrooms, corn niblets cut from 3 cobs of sweet corn, lots of garlic cloves (to taste), and ginger (to taste)
Carrot Cake with Cream Cheese Icing
- 2 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots (appx. one pound)
Begin by heating your oven to 350-F and preparing two 9″ round cake pans by lining the bottom with wax paper, (do not grease or flour). In a large mixing bowl sift together the flour, sugar, soda, cinnamon and salt. Add to that the eggs, vegetable oil and grated carrots, mixing until well combined. Divide batter evenly between the two cake pans and bake for 30 minutes. (When finished baking be sure and let cakes cool completely before frosting, as the icing will easily melt if cake is the slightest bit warm.) Icing:
- 1 (8 oz.) package cream cheese (room temp.)
- 1 stick of butter (room temp.)
- 1 box 4x powdered sugar
- 2 teaspoons pure vanilla extract
- Pecans, chopped (for garnish)
To make icing, place the cream cheese and butter in a medium-sized mixing bowl and cream until both are well incorporated. To that slowly add the powdered sugar in small increments until all gone and then the vanilla. Chill until ready to frost cake. When frosting cake, if you’d like, add chopped pecans to the middle layer after frosting and also to the top and sides for a beautiful presentation. Enjoy!
- Slice the papaya in half (length wise)
- Remove the seeds
- Cut the fruit off the peel into chunks
- Add fruit to blender.
- Cover with water – blend and add water to desired consistency.
- Add sugar to taste.