Pumpkin Soup

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Pumpkin Soup

Ingredients

  • 1 large pumpkin (or 2 medium butternut squash or similar amount of winter squash)
  • 3-4 tbsp lard
  • 2 onions
  • stalk celery
  • 8 cloves garlic
  • 1 c white wine
  • 1/2 c whole wheat flour
  • 3-4 c homemade chicken or turkey broth
  • 2 c cream or whole milk
  • sage, rosemary, thyme, salt & pepper

Instructions

  • Cook pumpkin or winter squash in oven until tender. Allow to cool and scoop out and set aside approximately 5-6 cups cooked pumpkin/squash meat.
  • Gently simmer in 3-4 tbsp home rendered lard until tender with 2 c. chopped celery, 2 medium onions chopped fine, and 8 fresh garlic cloves minced.
  • When tender, add 1/4 cup whole wheat flour and stir until pasty. Add 1 c. white wine and simmer stirring until smooth.
  • Add the pumpkin meat and stir in spices: rosemary, thyme, sage, salt, and pepper.
  • As the mixture thickens, slowly add turkey or chicken broth, continuing to stir. You will need approximately 3-4 cups of broth. When about the right consistency, stop cooking and put all into a blender jar and mix until smooth (will fill blender twice.) Return to the pot to keep warm.
  • Stir in a few cups of cream or whole milk for smoothness and creaminess.

Notes

Serve with smoky paprika and/or more pepper on top.

 

Sweet Potato Lentil Salad

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Sweet Potato Lentil Salad

Ingredients

Salad

  • 3 small sweet potatoes
  • 2 tsp coconut oil
  • 3/4 c dried brown or green lentils
  • 1 1/2 c chicken broth
  • 2 large handfuls of spinach
  • 3 ribs celery
  • 1/2 c crumbled feta cheese
  • 1/2 c pine nuts

Dressing

  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt

Instructions

  • Cook the lentils in the chicken broth.  Stop the cooking just before done so they stay firm in the salad.  Chill.  
  • Cut the sweet potatoes in even 1/2” pieces and rub with coconut oil, then place on a cookie sheet in a single layer and bake at 350 degrees for about 40 minutes.  Cool before tossing with the salad. 
  • Place all the dressing ingredients in a 2-quart bowl, stir, then add the spinach, celery, sweet potatoes, and lentils.  Stir and serve with cheese and nuts sprinkled on top.  

High-energy Protein Bars

 

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High-energy Protein Bars

Ingredients

  • 3 c quick-cooking oats
  • 1 c sliced almonds
  • 1/2 c sesame seeds
  • 6 tbsp chia seeds
  • 1/2 c hemp seeds
  • 1/2 c raw cacao nibs
  • 3 tbsp cinnamon
  • 1 tsp salt
  • 2 c unsalted peanut butter
  • 1 1/4 c honey
  • 3 tsp vanilla extract
  • 2 (6 oz) bags of dried bing cherries (sugar-free) (chopped)

Instructions

  • Line a 9 x 13 pan with parchment or waxed paper.  Stir together all ingredients and put evenly into pan.
  • Top with a sheet of wax paper and roll smooth with a rolling pin.
  • Refrigerate until firm and then cut in small squares.

Notes

For best results keep refrigerated and eat often.