Ingredients:

½ cup quinoa, cooked
2 medium acorn squash, halved and seeded
½ cup walnuts, chopped
½ cup dried cherries
2 tablespoons barley malt (a gentler sweetener)
¼ teaspoon ground cinnamon
Grapeseed oil (or another vegetable oil)

Instructions:

1. Preheat oven to 350 degrees. Lightly oil the squash
2. Mix warm quinoa, barley malt, walnuts, cherries and cinnamon.
3. Stuff each squash half with the mixture.
4. Bake in a covered dish for 45 minutes or until squash is tender.

This is a personal favorite of mine, as it’s rich and satisfying the way cream-based soups are, but it doesn’t include the milk I try to limit in our diets, especially in the winter time (see this boosting immunity blog post for more information on dairy and staying healthy).

 Read more... (Estimated reading time: 1:32 mins)

Most of my soups don’t contain milk,  because you can make a creamy soup without them. However, if you can tolerate it, some dairy can be OK; it is different for each individual.  I do recommend organic milk and butter be used, as conventional dairy does contains a lot of hormones.

This recipe makes 3-4 servings. I always double or triple it, as I like to have leftovers.

Ingredients:

 Read more... (Estimated reading time: 1:04 mins)

• 2 medium sweet potatoes, peeled and cut to 1″ pieces
• 1 medium parsnip, peeled and chopped
• 1 small onion, chopped
• 1 teaspoon fresh rosemary, chopped