Cut squash in half lengthwise,remove seeds, brush with olive oil, place in a 425 oven for an hour, until a knife can be inserted
1. ½ cp water on medium-high heat. Sauté the onion and garlic in it for 2-3 minutes.
2. Add carrots, apple, ginger. Cook for about 5 minutes.
3. Add squash, salt, turmeric, thyme, cinnamon, pepper. Mix well and cook another 5 minutes.
4. Add vegetable broth. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
5. Turn off heat and stir in the fresh lemon juice and maple syrup.
6. Pureé the soup until smooth and creamy.
7. Add coconut milk and apple cider to taste.
8. Taste, add more salt or extra spices as needed.
9. Serve immediately. Garnish with fresh apple, raisins, pumpkin seeds or pecans!
10. Refrigerate for up to 3 days. Freezes well.
Use a sharp knife to cut out the tough midrib of each kale leaf, and discard. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
In a small bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. A half hour to an hour before serving, toss the kale together with, the raisins, and the dressing, allowing the kale to marinate a bit.
dried cranberries instead of raisins, toasted pine nuts and parmesan cheese.