Fall Cooking Class

Getting ready for cooking classes on a rainy day!

The table is set....how bright and cheerful it looks!

Peeling and prepping the butternut squash for soup-making!

Sauteing the onions, garlic and ginger before adding the squash.

Secret ingredient for the decadent flour-less brownie bites.

Beans, cocoa, vanilla, almond butter, and honey in the food processor.

Getting the brownie bites ready for the oven.

Toasted walnuts and pears for the salad. 

Brownie bites are done and no hint or taste of a bean in sight!  Yummy, chocolate-y and decadent.

Prepping mushrooms and onions for the buckwheat crepe filling.

Assembling the baby greens, pears and toasted walnuts

Filling the crepes.

                                   More crepes cooking in the background. So      easy...they just about cook themselves!

 Yum....all served up and ready to eat!

Next class on Saturday November 16th 

Healthy holiday fixings

Register now to hold your spot!
lisaolko@embarqmail.com

Lisa Olko RN is a Certified Health and Lifestyle Coach.  To read more about her and the services she offers visit her website.  To get a Free Health Consultation with Lisa click Here.

Butternut Squash Soup

Here is a quickie blog post featuring butternut squash soup......there are many ways to make squash soup and you really can't go wrong. You can keep it simple or jazz it up...but anyway you cut it it is super fast and super easy. Here is what I did:

First I minced a large onion, an inch of fresh ginger and 2 cloves of garlic.  Next, I sauteed all of that in about a TBS of coconut oil.   Then I took 2 medium butternuts and cut, peeled, seeded and chopped them up and

                   I tossed them in the pot with the onion mixture, stirred them around a bit and

I added all the homemade chicken stock that I had which was about 5 cups.

 Store bought chicken or vegetable stock can also be used  if you prefer.

Then I added about a tsp of  sea salt, if you'd like to add some spices like cinnamon or nutmeg now is the time.....Then I cooked all of this for about 20 or 30 minutes or until the squash was thoroughly tender.  Next I took out my immersion blender (sorry I don't have a picture) and I blended the soup right in the pot. If you don't have an immersion blender than you can transfer all of this to the blender and whiz it up that way. If the soup is too thick you can thin it with water, stock , almond or coconut milk or any other type of milk you might have on hand.

                                                             Serve warm and enjoy!


                                     To view a printable version of this recipe click here