Happy Birthday, President Washington!!
Monday, February 17, 2014
Friday, February 14, 2014
Thursday, February 13, 2014
Your Personal Paleo Code
As many of you know the Viking Family has been following the Paleo diet model due to diabetes, Celiac disease and Addison's disease.
I am always on the look out for new cookbooks and of course some validation on what I am doing is correct.
Chris Kresser was on NPR this afternoon talking about his new book Your Personal Paleo Code. I want to check it out and see what he has to say.
In the meantime..... check out his website.... Chris Kresser.
Eat Well, Be Healthy
Wednesday, February 12, 2014
Drawing with Hand, Head and Heart: Beyond the Right Side of the Brain
The laborer works with his hands, the craftsman works with his hands and his head, the artist works with his hands, his head and his heart. —Francis of Assisi (1182-1226)
Check out the following excerpt from forthcoming book ‘Drawing with Hand, Head and Heart: A Natural Approach to Learning the Art of Drawing’ by Van James.
Tuesday, February 11, 2014
Monday, February 10, 2014
Thursday, February 6, 2014
Second Attempt: Interpreting Paleo Butternut Squash Soup
My favorite coffee shop serves this devine and scrumptous butternut and apple soup. On cold afternoons it has been a favorite staple.
In our CSA boxes we receive a lot of apples and butternut squash so I decided to attempt my own version of this soup but with a paleo twist.
Let me know how it tastes for you.
Roasted Paleo Butternut Squash and Apple Soup.
Ingredients
Instructions
1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the butternut squash, olive oil, and garlic. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onions and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
3. Melt butter over medium heat in a large sauce pan on the stove. Add the roasted ingredients and then the broth. Bring to a boil, then reduce heat to low and simmer, covered for 20 minutes.
4. Using an immersion blender, combine the ingredients until smooth. You can use a blender and puree.
Serve warm.
Eat well, be healthy.
In our CSA boxes we receive a lot of apples and butternut squash so I decided to attempt my own version of this soup but with a paleo twist.
Let me know how it tastes for you.
Roasted Paleo Butternut Squash and Apple Soup.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 medium size Fuji apples ( I think that is what they were. They were are the sweet variety.)
- 1/2 a yellow onion, finely chopped
- 2 carrots, chopped
- 3 Tbsp virgin olive oil
- 1 garlic clove, minced
- 2 Tbsp ghee
- 3 cups marrow broth ( You can use either chicken of vegetable broth.)
Instructions
1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the butternut squash, olive oil, and garlic. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onions and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
3. Melt butter over medium heat in a large sauce pan on the stove. Add the roasted ingredients and then the broth. Bring to a boil, then reduce heat to low and simmer, covered for 20 minutes.
4. Using an immersion blender, combine the ingredients until smooth. You can use a blender and puree.
Serve warm.
Eat well, be healthy.
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