Buttercup Pumpkin Soup

Buttercup Soup

Breathe in love, light, enthusiasmexhale what ever you do not need. Pumpkin soup is delicious it is beautiful to look at and has a thick creamy consistency. It’s a “stick -to-your-bones” sort of soup.

What is your intention today? What do you want for yourself, for the world? It is good to think about things like this. Figure out exactly how you can let your light shine, here, in the present, today. When you let your light shine you radiate  loving energy for all the world to feel. We may watch the news and start to feel negative about the state of our society…”what can I do” you might ask yourself… What you can do instantly, to make change happen, is to let your light shine! By keeping yourself healthy and strong you will influence those around you to do the same and the flow of good things will radiate out and ripple across the planet. One person at a time. You CAN change the world.

Right now! Begin it with a breath!

Ingredients:               

  • 1 small pie pumpkin, if it is organic you can leave the skin on.
  • 1 buttercup squash also called Japanese pumpkin ready it for roasting; cut into slices and place in a lightly oiled (olive) glass cooking dish. Bake on 400′ until the flesh is soft. Can be easily pierced by a fork.
  • 1 yellow onion
  • 1 large leek
  • 2 (+) cloves of garlic
  • 1 T  dried curry
  • heavy cream (optional)
  • salt & pepper to taste
  • fresh thyme chopped about 1 T
  • fresh parsley for garnish
  • 2 bay leaves

Instructions:

Stir in your loving intentions stir in your music, your laughter, your healing touch. Sauté onions, garlic, leeks, curry in olive oil. Add the pumpkin. Remove from heat for a moment while you cut up the roasted buttercup squash. Remove the skin and chop it up for the pot. Cover it all with cold water, bring to a boil, add bay leaves, salt and pepper, then let simmer.

When the vegetables are soft, puree. Add cream for a more decadent dish.

Remember to breathe…mangia bene

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Beet Soup

Beet Soup

“The Beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.” – Tom Robbins

 Beet Soup. Thick, delicious, rebellious, beet soup. This soup will make you swoon. It is very strong! Beet root and beet greens are a supreme tonic for the blood. The greens of these luscious blood cleansers are loaded with vitamins and minerals. Beet greens (which are often green and red) are higher in iron than spinach.

It is autumn, we are in the element of Earth and the beet is an excellent root vegetable for or bodies. I love to eat them raw grated on top of salad, and  in  just about any other grain or vegetable dish. Enjoy this potent soup.

Ingredients:

  • 6-8  large red beets + their tops
  • 2 garlic cloves
  • 2 yellow onions
  • 2 bay leaves
  • extra virgin olive oil
  • 6 peeled, steamed whole white, or gold  potatoes
  • a sprig of fresh rosemary
  • salt & pepper to taste
  • heavy cream (optional)
  • 2 T butter (optional)
  • beef stock (optional)

Instructions:

Where is your breath? Are you breathing? Take one deep inhale now. Let the universe feel your breath like a strong wind bending over the tops of trees, as you exhale. Are you ready to cook up a pot of dazzling delight? Here we go…

In a separate large pot steam 6 peeled potatoes.

Coat the bottom of your soup pot with olive oil, toss in the chopped garlic and onions. Saute until clear. Chop your beets into small squares and toss them into the pot.  Chop the beet greens and put them in. Stir. What is your intention today? What are you putting into your food? What do you want your diners to feel like when they eat your soup tonight? Decide what you want and put it into the pot as you stir, stir, stir. Cover the beet mixture with clean, cold water. OR if you would like a more meaty tasting soup, add the beef stock here, 2 cups or so and then enough water to cover. Add bay leaves and a sprinkle of salt.

Bring this iridescent concoction to a boil. As soon as it boils, turn it down to simmer. Check on your potatoes and take them off the heat when you are easily able to  pierce them with a fork. Put them aside.

Check your soup in 10 minutes. Add the rosemary. Let simmer for 20 minutes or so until beets are soft.  Remove Bay leaves. Puree with a hand-held blender or transfer cup by cup to a bender and blend, then transfer back into pot.  Continue to add intentions. Season with pepper and salt to taste. You will have a thick, boisterous, Gothic colored crimson-fuchsia swirl of goodness.

BREATHE, BLESS, LOVE

Into your soup bowl goes a steamed potato. Ladle a scoop of beet soup over the potato. Now if you are really daring add shot of heavy cream. It is terrific with or with out the cream.

Scoop a spoonful of the soft potato along with delicious beet soup. Delicious, heart warming, really amazingly great for you!

 

Escarole & Bean Soup

Escarole & Bean Soup

Ingredients:

  • 1 large head fresh escarole coarsely chopped
  • 2 cans of Cannellini beans or about 2 – 3 cups of dried beans, soaked over night and then cooked separately (you want to add them to the soup already cooked)
  • 5 or more cloves of garlic, whole
  • 1 lb Italian sausage, either pre – cooked or raw. If you use the raw sausage it will need to cook a bit longer … ( see below)
  • hot pepper flakes
  • salt
  • oregano
  • basil
  • 2 bay leaves
  • pepper
  • extra virgin olive oil

Instructions:

Start with your breath. Yes give this pot of soup the breath of life, so that everything you do is alive and filled with love. breathe in breathe out!

Next add the olive oil to of your soup pot on medium. Add the whole cloves of garlic and let them brown. With a fork press the toasted garlic into the hot oil. Breathe in the wonderful aroma of the Italian country side.

Drop in your cut up sausage rounds. If it is pre cooked sausage links let them brown up a bit. If you are using raw sausage then  let these cook a bit longer.

Cover with water and bring to a boil then let the pot simmer for half an hour or so.

Add Cannellinii beans and stir in chopped escarole…remember your intentions…breathe and stir them in.

Add bay leaves, oregano, basil and salt.

Allow soup to continue to simmer until escarole is wilted.

Serve with cracked pepper. You may also add a grate of  Parmesan cheese.

Pray~ Love~ Breathe ~Eat

Italian Wedding Soup

Italian Wedding Soup

The Time is NOW and the word is LOVE

This past summer I went to 3 weddings. They were all beautiful and unique and filled with joy, laughter and love. The wedding scene in Maine is so diverse. You may see a beautiful bride in a lace or silk dress, wearing muck boots. Or you could find yourself sitting on the edge of the sea with the tide coming in as the bride kisses her groom.

Lobster bakes, lamb roasts, fresh local veggies, home-made wines, local goat cheeses, an abundance of garden flower bouquets are some of what you will see at a Maine Wedding. The celebrations I have been to over the years have incorporated the beauty of the season, nature and even pets.

In this part of Maine there are many conscious, environmentally minded, folks who are attracted to the beauty of the peninsula and encouraged by its artists, schools, art galleries, music, and healing practitioners.

So as a tribute to all the beauty around me every day and to the special celebrations that take place on a regular basis, which include  dinners with friends, chaotic children’s birthday parties and quiet tea time, which take place at a park, a big estate,  a small rustic hand-built home, or on top of a mountain…  I bring you my very own version of  Italian Wedding Soup

CLICK below  to watch me make Italian Wedding Soup. This pot of soup can be enhanced with a loaf of crusty bread.

Ingredients:

The Meatballs

  • 1 lb free range beef
  • 2 eggs
  • 1 small chopped yellow onion
  • herbs de  Provence
  • 1-2 slices of bread (soaked for a few seconds in water)
  • salt and pepper to taste
  • raisins, Pine Nuts (optional)

To make the meat balls find a large glass mixing bowl and put the meat into it. Add the eggs, onions, herbs. and optional raisins and pine nuts. Squeeze all of the water out of the slices of bread (over the sink not in the bowl) and crumble the bread into the mixture. You may use bread crumbs, however have more than enough at hand to make  the correct consistence)

Mix this together by hand and then form into small meat balls.

The Soup

  • 1 lb Orchetta Pasta cooked al dente
  • Into your pot first the extra virgin olive oil (enough to cover the bottom of the pot)
  • 1 medium chopped red onion
  • 3 carrots chopped
  • fresh basil (ripped by hand)
  • 2 C vegetable broth
  • cold water
  • 1 lb fresh spinach washed and chopped (just cut across the leaves once or twice so you have nice big pieces)
  • pepper & salt to taste
  • a pinch of herbs de Provence
  • Parmigiana cheese (optional)

Add the onions to the olive oil and saute until clear, then add carrots and basil and stir. Now is a great time to put your intentions in. Perhaps for the one  you married. Perhaps for the friends who are newly engaged. Stir in the LOVE!

Add the vegetable broth and water ( enough to fill the pot 3/4 of the way full). Bring to a boil. Drop in the meat balls one by one as you turn the flame down to a simmer. The meat balls will cook. Add salt, pepper and herbs.

Let it simmer on low and when you are ready to eat, add the spinach. It takes only a moment to wilt down.

Serve with grated Parmigiana

Enjoy your soup as if you were living in the Italian country-side or on the coast of Maine. Love to make soup for your family and friends!

Delizioso!