Seasonal Recipe Feature

 

MOROCCAN BUTTERNUT SQUASH WITH COCONUT GINGER CREAM

TOPPED WITH PISTACHIOS + POMEGRANATE  {GOAT CHEESE OPTIONAL}

 

Simple in the sense that it’s easy to cook and there is a good chance you have all the ingredients on hand, in your very own kitchen, right now. Everyday spices, butternut squash, a little coconut milk, veggie broth and some goat cheese. It’s honestly as simple as that.

 

Ingredients

 

  • 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)

  • 2 tablespoons coconut oil

  • 1 red bell pepper, chopped

  • 4 cups butternut squash, peeled + cubed

  • 1 teaspoon spicy curry powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)

  • 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)

  • 2 cups veggie broth

  • salt and pepper, to taste

  • 4 ounces goat cheese, softened + more for topping

  • roughly chopped cilantro + pistachios, for topping

  • arils from one pomegranate, for topping

  • naan, for serving

 

   Coconut Ginger Cream

  • 1/2 cup cooled canned coconut milk

  • 1-2 tablespoons fresh ginger

 

 

Instructions

 

Preheat the oven to 400 degrees F.

 

Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.

 

Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.

 

While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.

 

Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.

 

To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese (OPTIONAL). Sprinkle with pomegranate arils. Serve aside a hot piece of naan.

FALL

NEWSLETTER

Fitness

 

This is the most amazing ultimate Vegan body transformation story you'll ever read and we couldn't have been more proud to play just a little itty bitty role in it. Nina flew from LA to watch our Vegan Fitness guru Samantha Shorkey at our first annual Veg Expo, they connected and the rest made history. Besides Nina's transformation from meat eater to full vegan for this challenge she also won $80K CASH!!!

 

 

Read Samantha's full article and follow her for tips and tricks, all things vegan fitness!

Event Partner Feature

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Having met the team at Veg Expo 2015, I can say they most definitely had an enlightening, positive energy that radiated from their section!

Image courtesy of: Harmonic Arts Botanical Dispensary


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Includes:

Reishi, Cordyceps, Coriolus (Turkey Tail), Chage, Lion’s Mane Mushroom

Sweet Treats

 

What says October more than the marriage of chocolate and pumpkin? Our sweet treats contributor, Author and owner of Sweetly Raw chocolates Heather Pace whipped up this mouth watering PUMPKIN TRUFFLES perfect for your Halloween Party! 

 

Pumpkin Truffles

 

Pumpkin Filling

1/3 cup cooked pumpkin puree

1/3 cup melted coconut creme

1/4 cup coconut sugar, ground in a coffee grinder

2 tablespoons maple syrup

1 teaspoon cinnamon, or to taste

 

In a bowl, stir all ingredients together until evenly combined. Transfer it to the fridge to chill and firm up, at least 2 hours. Roll into balls and place them in the freezer while making the chocolate.

 

Chocolate

2/3 cup melted cacao butter

1/2 cup maple syrup or agave

1 cup cacao powder

 

Whisk together the cacao butter and sweetener in a bowl set over a pot of hot water. This is important to keep the chocolate fluid. Sift in the cacao powder and gently whisk the mixture together until smooth. Dip the truffles into the chocolate and remove them with a fork, allowing excess to drip back into the bowl. Set on a parchment paper lined tray. Let set in the fridge for a few minutes and drizzle more chocolate on top if desired. Dust with cinnamon.

 

 

Sustainable Future

Bridgestone is working on a sustainable tire that would have a positive effect on the environment. The tire is supported by a mesh of spokes that are made of thermoplastic resin. Bridgestone says that the thermoplastic resin has the ability to be recycled back into new tires, which causes less waste. The material is durable and flexible, and the best part of all, it’s 100 percent recyclable! Because the tire is air-free, the risks of punctures and flat tires are eliminated making the tire safer and less wasteful. Bridgestone is making plans to continue developing the new technology for wider commercial use & practical implementation. So stay tuned the future is closer than you think!              

 

 Article by S.C.

Beauty

 

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What better way to start and end your day than to treat your skin to a 100% natural skin care regimen?
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