Butternut Squash Soup
1)cut 2 squash in half, save the seeds (some for sprouts, some for planting). drizzle with olive oil, sea salt, and pepper and roast in the oven until fork-tender. cool and scoop into blender.
2)thaw some chicken or veggie stock and add to it: celery, sweet potato, onion, peppers (red and yellow, I used frozen), garlic, thyme, and marjoram. Throw in a bone or two if handy. Simmer until sweet potato is fork-tender.
3)dump everything except the bone and some of the broth into the blender with the squash. Add a few handfuls of roasted pumpkin seeds and puree.
4)pour back into pot with remaining broth and bring to a simmer. just before serving, ad a bit of whole milk.
Monkey Bread
1)start with the basic recipe from 5 minutes a day bread (whole grain edition) or any soft bread dough. Soaked is best!
2)divide into a bunch of little balls (smaller than golf balls). grease a pan while your son or other pair of hands is dumping them in a 1/2 butter, 1/2 coconut oil mix and then into xylitol (or sugar) and cinnamon.
3) stack (or dump) into pan. Top with remaining butter/coconut oil.
4) bake at 350 45" or so until done. For best presentation, invert onto plate. Doesn't really matter since it won't last the night!
