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Happy Monday! As I mentioned on Friday, I had a special visitor this weekend…my sister! I was so happy that she took time out of her busy schedule and away from her 4 1/2 year old son to fly down from Seattle and spend time with me. Alan made a sign for the front door:
It had been over five years since she had been to my house, so I showed her some of my favorite places including the cave I am obsessed with and hadn’t visited since the day before my cancer diagnosis:
I had also had the chance to
indoctrinate introduce her to some of my favorite healthy, vegan eats including green smoothies. I gave her an easy, intro recipe that consisted of: soy milk, one ripe banana, one cup of frozen strawberries, one cup of frozen pineapple, cocoa powder, chia seeds and several handfuls of baby spinach. She has promised to try this at home and see if my nephew will drink it.
The beach was stunning this weekend:
Here’s another picture of us:
I also decided to make one of my vegetable and bean blended soups using kabocha squash as one of the key ingredients:
To roast it, I just sliced it and laid the pieces on two lightly sprayed baking sheets:
Even without a lot of oil, the squash cooks wonderfully and the natural sugars emerge:
The star of this soup, however, is the dandelion greens:
The greens always wilt down so much, so I just kept piling them on!
I didn’t take any other pictures of the cooking process, but here is the recipe:
Curried Dandelion Green Soup
Makes 6-8 servings
1 medium kabocha squash, sliced
1 onion, chopped
4 garlic cloves, minced
2 cups white beans, rinsed and drained
4 cups vegetable broth, preferably homemade
2 tablespoons curry powder
1 green cabbage, chopped
1 bunch dandelion greens, washed and chopped
1. Preheat oven to 400 degrees. Cut kabocha squash into slices and place on two lightly oiled baking sheets. Cook for 20 minutes and then flip the slices. Cook for another 20 minutes. Set aside until ready to add to soup.
2. In a large pot, heat a few tablespoons of water over medium heat. Add onions and cook for several minutes or until softened. Add the garlic and cook for another minute.
3. Add beans, vegetable broth and curry powder to the pot and turn heat to high. Allow the soup to come to a boil and then turn heat back to medium.
4. Add cabbage and dandelion greens to the pot and cook until the greens have wilted.
5. Finally, add the cooked kabocha squash to the pot and stir. Taking extreme caution, use a high-speed blender to batch process the soup until it is blended.
Like most green soups, this one isn’t that pretty, but it is delicious! I served it topped with pine nuts, minced raw onion and sliced cherry tomatoes:
Emily said she liked it, but I don’t think she would ever try to make this at home. We’ll put the recipe in the “advanced” category for healthy vegan cooks. 🙂
It was a fun, relaxing weekend and I am so happy to have had the time with my sister. I continue to feel really good and have plenty of energy and that is really encouraging. I should tell you that I have another post-operative appointment with my surgeon this week first thing on Wednesday morning, so I am going to take that day off from blogging and resume my normal schedule on Friday. I am also working on a group project for my Nutritional Epidemiology class right now and could use the extra time for that this week.