It’s so important to support your local and small businesses to help them survive and thrive.

Our first focus will be on spices. Once you get away from all the salt in fast food, you start to realize the importance of having spices in your meals. Once you start using them regularly, you’ll start to notice information about what powerhouses many spices and herbs are in maintaining your health and immune system. Once your armed with that information, you become powerful too.

I’ve been following Pinch Spice Market since they had a shop in Bucktown (Chicago). From talking with the owners (and my own tastebuds), I know they use discernment when selecting the spices and herbs that they sell. The quality of their spices is top tier. Dedicated to sustainability and organics, Pinch knows how growing and processing spices can be pesticide and chemical heavy. But not only do I trust the “purity” of their spice, their blends are really what it’s about.

Now they’ve moved physically but still have a strong online market. Supplying many of Chicago’s finest restaurants with spice blends for seasoning, marinating and dusting, they are experts on the complex favors involved in making good blends. One of my favorites is Ras El Hanout, a Moroccan spice that goes well with vegan and vegetarian foods. I remember reading the blog posts about developing this spice blend and the nuances needed to really make it taste authentic.

And a must-mention my son’s favorite - Magic Toast Dust…evaporated cane juice, Vietnamese cinnamon, orange zest. Cinnamon Toast was such a comfort food growing up. We now make a gluten-free version with vegan butter.

Next time you need a spice, give this small business a try: https://pinchspicemarket.com/

You’ll be directly supporting the fair-trade and organic marketplaces :) And for that I’m grateful.

1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor and smooth, creamy texture.

Preheat convection oven to 375 degrees F. Cut squash and remove seeds (these can be toasted while the squash bakes: coat in olive oil and salt and bake until crispy at the edges). Place on a large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to reheat. Enjoy!