Tuesday, November 22, 2016
By Julie Wiegan
Nutritionist to the stars, Kimberly Snyder, shares two healthy recipes from her new book, Radical Beauty (which she co-authored with Deepak Chopra) that are perfect for Thanksgiving.
Indian Spiced Butternut Squash Soup
2 Teaspoons Coconut Oil
Pinch of red chili flakes
½ cup chopped onions or leeks
2 teaspoons minced peeled fresh ginger
1 clove fresh garlic, peeled and minced (optional)
5 cups cubed peeled butternut squash (2 to 3 pounds)
1 sweet potato, peeled and cut into cubes
1 ½ teaspoons garam masala
½ teaspoon ground cumin
¼ teaspoon white pepper
6 cups vegetable broth
½ cup coconut milk (low-fat is always an option)
2 teaspoons lemon juice
Sea salt to taste
Fresh cilantro for garnish
Gluten-free bread or brown rice, for serving (optional)
1. In a large soup pot over medium-high heat, combine the oil, red chili flakes, onions, ginger, garlic (if using), butternut squash, sweet potato, garam masala, cumin, and white pepper.
2. Sauté for 5 minutes.
3. Add the vegetable broth, turn the heat down to low, cover the pot with a lid, and let the soup cook for about 30 minutes or until the squash and sweet potato have cooked down.
4. Set aside to cool.
5. When cooled, add the coconut milk and lemon juice.
6. Blend the cooled soup to a smooth, creamy consistency with a hand blender, food processor, or blender.
7. Reheat the soup before serving, add sea salt as desired, and garnish with fresh chopped cilantro or whole cilantro leaves.
8. Serve with your favorite gluten-free bread or some brown rice, if desired.
Cranberry Goddess Snacks
¼ cup pine nuts*
¼ cup sunflower seeds*
¼ cup almonds*
½ cup dried cranberries
2 tablespoons maple syrup, plus more as needed
1 ½ tablespoons coconut oil
½ teaspoon vanilla extract
½ teaspoon nutmeg
Pinch of seal salt
½ cup of finely shredded unsweetened coconut flakes
*Ideally soak seeds and nuts overnight and rinse well.
1. Place the pine nuts, sunflower seeds, and almonds in a food processor and pulse until coarsely ground.
2. Add the dried cranberries and pulse again.
3. Add the maple syrup, coconut oil, vanilla, nutmeg, and sea salt.
4. Continue to pulse until the mixture begins to stick together.
5. Taste for sweetness, adding more maple syrup if necessary.
6. Place the shredded coconut flakes to coat.
7. Place them in the fridge for at least 1 hour before serving to harden. Store in fridge in airtight container.