I just picked up my produce box for the week (from Riverdog Farm) and once again, felt like a kid at Christmas.  The surprises each week are so fresh and exciting, accompanied by ‘field notes’ and recipes to aid even a veggie veteran like me.  I will be diving right into the butternut squash and preparing another favorite dish from “The Soup Bible” for Soup-er Bowl this weekend. It’s a simple, smooth, seasonal soup (say three times fast) which is ‘mighty’ flavorful, ‘packed’ with nutrients, and ‘scores big’ with my family every time. Click to continue »

I hope you had a delicious Thanksgiving – my favorite holiday (could it be becuz it’s all about food?  Well, not ALL…)

I’m sure another recipe is the last thing on your mind right now, but this is a tasty soup which could almost be classified as healing. Plus it is WAY easy! I have made this several times, playing with different herbs and types of miso.  Me-what?  Miso is a fermented soybean paste which has a salty component and can be used in soups, salad dressings, even guacamole.  Miso has incredible health properties.  It contains up to 20% protein, stimulates digestion, and adds flavor without adding fat or traditional sodium content.  Miso is also known to promote alkaline in the body and has been used to treat certain types of heart disease and cancers.

Green Soup

1 bunch organic spinach
1 medium avocado
3 cloves garlic (pressed)
1 TB miso
1 TB raw tahini (sesame seed paste)
2 cups warm water

Put all ingredients into blender and whirl away.  Serves 2.

I also use cilantro or parsley, cumin…depending on what I have on hand.