I LOVE eating and trying new foods. I was afraid when I started eating mostly plant based that I would miss out. This has not been the case. Instead, I am experiencing a whole new world of food (and possibilities).
Plant based living reduces cancer risk, minimizes overall health issues, invites a variety into your diet and makes you feel good.
My favorite plant based recipes pair up foods for maximum potential like the combination of sweet and nutty butternut squash paired with peppery, antioxidant rich watercress.
This is the soup to eat to reduce your cancer risk. It’s packed with vitamin A, derived from beta carotene and alpha carotene (nutrients that are important for immune function and maintaining healthy cells) and combined with watercress, (which provides antioxidants that eradicate free radicals and reduces DNA damage).
I recommend making a batch of my crispy veggie fritters, to “dunk” into your soup. These fritters literally have 2 heaping cups of shredded vegetables. You can mix in the veggies of your choice – don’t be afraid to customize for your preferences. I like to add in kale, onion, carrots, zucchini, and parsnip…you may prefer another combination. Stick with vegetables that aren’t “watery” (no cucumber fritter’s please!) and whip up a batch of these for breakfast, as a snack (you can store in fridge and warm up), or even as a fun party appetizer.
Butternut Squash and Watercress Soup
2 T organic olive oil
4 cups organic butternut squash (I used frozen from Whole Foods)
6 cups organic vegetable stock
1 onion, finely diced
1 small russet potato, finely diced
1 bunch organic watercress
2 garlic cloves, diced
1 tsp. ground ginger
Sea salt and pepper to taste
Heat the olive oil in a large soup pot, add the onion and potato. Sauté until onion is softened and translucent, approximately 4-5 minutes. Add the squash, ginger, and garlic and sauté for 10 minutes, stirring frequently. Add chicken stock and allow soup to simmer until vegetables are tender and flavors have blended. Season with salt and pepper to taste.
Transfer soup to a blender, once in blender, add the watercress. Blend until smooth and creamy. Return soup to the pot, season with additional salt and pepper as needed, serve warm.
½ cup organic carrots, shredded
½ cup organic parsnips, shredded
½ cup zucchini, shredded
½ cup organic kale, finely chopped
½ onion, finely sliced
3 organic eggs
1 T organic coconut flour
1 T organic rice flour
2 T organic, medium to high heat coconut oil
½ tsp. sea salt
½ tsp. cracked black pepper
Herbamore Seasoning to taste
Shred vegetables, blot well with a paper towels and set aside.
In a mixing bowl add the eggs, flour, salt and pepper and whisk together until smooth.
Double check to ensure vegetables are as dry as possible, (use paper towels again if needed to blot any excess moisture from shredded vegetables).
Mix the vegetables into the egg and flour mixture. Stir well, until vegetables and mixture are fully combined.
Add coconut oil to a large skillet and heat over medium heat. Spoon the fritter mixture into the pan into your desired fritter size and cook for about 3 minutes on each side, until dark golden brown.
Serve warm and enjoy (tastes especially delicious when dipped into Butternut Squash and Watercress Soup).