My Health Journey

Almost Vegan Thanksgiving Dinner Menu Butternut Squash with Shiitake Mushrooms and Sage Mashed Yams and Beets (with milk and butter optional), dressed with Maple Syrup Braised Brussels Sprouts with Paprika (butter optional) Boiled Red, White, and Blue Baby Potatoes Cabbage Salad with Lemon Dressing Roast Leeks, Tomatoes, Carrots, and Garlic Ingredients Two-and-half hours later Ingredients The first eight ingredients are from my local  farm CSA , all seasonal and organic. Brussels Sprouts Yams Butternut Squash Carrots Beets Cabbage Garlic Leeks Baby Potatoes Shiitake Mushrooms Tomato Lemon Grated Kashkeval Cheese (optional) Butter and Milk (optional) Salt, Pepper, and Paprika Fresh Sage Olive Oil Maple Syrup

As the heat and humidity of summer abated, I am catching up on my steps. Good season to enjoy the outdoors. Scattered maple leaves

Butternut Squash Soup Ingredients: 1           Butternut squash 2-4         Peppers (Mix sweet and hot peppers. Jalapenos are good, but for a milder flavor, I used a red poblano pepper, with 2 banana peppers to give the flavor of Jalapenos) ½             Onion 1              Lime 1 can      Coconut Milk 2 cups     Apple Cider 2-3          Bay Leaves                Salt, Pepper, Turmeric, Soy Sauce, Olive Oil, Butter. For garnish:Scallions and Cilantro (Chopped) 1.       Preheat oven to 400 ° F. Line a cookie sheet with parchment paper. 2.       Cut Butternut Squash in half. Scoop seeds out with a spoon. Lay both halves open on the cookie sheet, coarsely grind salt and paper on top, and drizzle with olive oil.   Rock the halves to help the Oil spread thin over the entire surface. 3.       Bake and set timer to 50 min. 4.       Towards the end of the baking, prepare the other ingredients.   Stem the Peppers and take the seeds out, then slice.