Roasted Buttercup Reishi Soup
- – 1 small buttercup squash, cubed (skin on)
- – 1/4 medium sweet onion 2-3 smashed garlic clove (skin on)
- – olive oil to coat veggies
- 1. Mix above veggies with olive oil and pinch of sea salt. Roast at 400-420 degrees for 25-30 minutes
- 2. Transfer to blender (skin on everything) Add 1-2 cups of hot water depending on how thick you like your soup 3. Add 1 TBSP Reishi powder
- *Notes* roasting with skin on gives more flavour to the squash, also eating it whole in your soup retains important nutrients
Roasted Dulse Chanterelle Mushroom
- – Handful of Chantrelle mushroom – I had 3 large heads (or any mushroom you have on hand)
- – Olive oil to brush
- – Dulse flakes to season (or Sea Salt)
- 1. Brush mushrooms delicately with olive oil, sprinkle with Dulse, roast at 400 degrees for 25 minutes (or until lightly crispy)
*Notes* do not wash mushrooms with water, but instead delicately wipe clean of dirt – vitamin D is on the surface of the mushroom, and with too aggressive washing, will be removed!
Whenever it’s cold and dark out, I make a rich, bright, root vegetable soup. This is so easy (and delicious) that it’s almost criminal – no scratch that, it is criminal. This particular squash was a buttercup, which is creamier, sweeter than the butternut variety. Bake it skin on to retain flavor and vital phytonutrients. One of the many benefits of an orangey-rich root veggie is that it gives you glowing skin, bright eyes, and a more grounded, balanced mind. The rooted, earthy nature of squashes imparts comfort, connection to the earth, and a counter weight to the ‘airiness’ of this digital generation.
Reishi, the Queen of the Mushrooms is a hormone balancer, relaxant, and overall health booster. My personal experience with it has been nothing short of amazing. Everything from fixing issues with my period (or lack thereof) to sleeping better (and deeper).