BLUE HUBBARD SQUASH SOUP

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!

Grainfree Paella

Some may argue this is technically not paella because it contains no rice, but it’s inspired by a Spanish paella recipe and is prepared in a similar way. It’s hearty and fulfilling and packed with yellow peas, whose protein is considered to be one the best sources of essential amino acids. 

You could certainly use artichoke hearts in place of {or in addition to} asparagus or cauliflower and it will probably be amazing.

 Serves: 6

• 1/4 C +2 T olive oil

• 2 cloves minced garlic

• 1/2 large yellow onion {chopped}

• 3 C spring water

• 4 C quick veggie broth {unstrained}

• 1 C dried red lentils {rinsed}

• 1 C dried yellow peas {rinsed}

• 1 medium tomato {chopped}

• 1/2 C grape or cherry tomatoes {halved}

• 1 T red pepper paste

• 1 T tomato paste

• 1 T capers with brine

• 1 C cauliflower florets

• 1 bunch {2.5 C} thin asparagus {snapped into pieces}

• 1/2 C frozen green peas

• 1/2 t smoked paprika

• Sea salt to taste {1-2 T}

• 1/2 to 1 lemon

• Lemon wedges, tomatoes or herbs for garnish

Start simmering your quick broth with a dash of salt. Heat ¼ cup olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. Heat your spring water.

Pour the yellow peas and lentils into the paella pan and sauté for about 3 minutes. Add the red pepper paste, tomato paste, capers and chopped tomato {but reserve the grape/cherry tomatoes} and cook for 3 minutes longer Add the hot water one cup at a time and simmer down.

Once the peas are partially soft, salt throughout cooking while tasting. Add 3 cups of simmering veggie broth and cook over medium heat for 20 minutes, adding an extra cup if it becomes dry. With 7 minutes remaining, add the cauliflower and grape/cherry tomatoes. With 5 minutes remaining, add asparagus. When almost all the liquid has been absorbed {3 min remaining}, stir in the peas.

Continue cooking until the liquid has been absorbed and the peas are tender. Float 2 T of olive oil on top and sprinkle with paprika and the lemon juice. Let rest for at least 5 minutes and garnish with fresh herbs, small tomatoes or lemon wedges. Enjoy!