Creamy Butternut Squash Soup

This is an easy to prepare, delicious healthy soup that everyone will love! ~

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro

Pineapple Salsa

My tangy, tropical Pineapple Salsa is a delicious way to add a nutrient-dense topping to your meals. Pineapple is rich in vitamin C and bromelain, which aids digestion and boosts immunity. Paired with fresh vegetables and herbs, this salsa not only enhances your dishes but also supports overall wellness with a refreshing, sweet aloha twist.

Ingredients:

Fresh pineapple (1 cup diced)
Red bell pepper (1/2 diced)
Red onion (1 small finely chopped)
Jalapeño (1 small seeded and finely chopped, optional)
Fresh cilantro (1/4 cup chopped)
Juice of 1 lime
Salt and pepper to taste

Instructions:

In a medium bowl, combine the diced pineapple, red bell pepper, red onion, and jalapeño.

Stir in the chopped cilantro and squeeze the lime juice over the mixture.

Add salt and pepper to taste.

Toss everything together until well combined.

Serve immediately, or let it chill for 15-30 minutes to allow the flavors to develop.

Summer Corn Salad

Ingredients

• 4 ears of corn

• ½ small red onion, diced

• ½ green bell pepper, chopped

• ½ red bell pepper, chopped

• ½ bunch cilantro, minced

• 1 tablespoon olive oil

• Juice of 1 lemon

• Sea salt and pepper to taste

Instructions

1. Boil corn in a large pot for 5-10 minutes.

2. Remove from pot and cool by running under cold water.

3. Cut kernels from the cobs and place in a large mixing bowl.

4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

5. Add oil, lemon juice, salt and pepper. Mix well.