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January 24, 2020
[Recipe from my NourishedFN "21-Day Winter Detox"]
Ingredients (Serves 4)
1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and finely sliced
1 gluten-free vegetable stock cube
1 garlic clove, peeled and chopped
4 tbsp chopped fresh parsley
1 bunch of radishes, trimmed and chopped
4-6 tbsp pumpkin seeds
Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.
Remove from heat and add the garlic. Allow to cool, and then strain the vegetables into a large bowl to keep the stock.
Add half the stock to the vegetables and blend in a food processor or with a hand-held blend to desired consistency.
Reheat the soup gently, adding more reserved stock if necessary.
Divide between warmed soup bowls and serve garnished with the parsley, radishes and pumpkin seeds if desired.
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Yours in wellness,
Monica Paz, MS, CN, FNLP
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August 30, 2020
July 29, 2020
I’m developing some new recipes to share with you. Here’s one you can use for breakfast or a snack, for those of you who can’t eat oats. For those who can, just replace the quinoa with gluten free oats. This is a low sugar recipe; feel free to add more honey to your taste. This was perfect for me as a mid-afternoon or after dinner snack that packs a lot of fiber, protein and fat. You can have one of these after dinner to help your digestion or take them along with you for a post-workout “pick-me-up."
Let me know what you think. Enjoy!”