My Kitchen Senses.
I am one of those home cook’s who never likes to follow a recipe. At the same time baking isn’t my thing, although I am good at it when I have the patience’s to measure and follow directions. I cook and create the best meals by wandering around the grocery store for inspiration or looking in my cupboards. Note, I have never been able to follow a meal plan. I love to read cook books and I have paged turned each cook book I own a few times looking for meal ideas not recipes. I smell my herbs, fall in love with my foods and eat with my eyes.
Exploring “Naked” foods.
Although I am a wonderful home cook making healthy meals for my family there are still unknowns to me in the way of “Naked” foods. So when I was contacted and asked to “Get Naked In The Kitchen” with Briana Santoro’s new cook book I was be on excited. It would not only feed my love of page turning a cook book it would also help me navigate into unknown territories of “naked” foods.
Right away I got busy “Get(ing) Naked In The Kitchen” and yes even followed the recipes with some exceptions to a pinch here and there. I made Gut Healing Turnip and Leek soup (husband declared “I am not a soup eater but I could eat this daily.”) Breakfast brownies (so yummy I had a few for dessert too.) Cinnamom Sweet Potato Pancakes (The kids were asking for more.) Sweet Potato and Shiitake Omelet (Made this three times since). Plus I made a few more mouth-watering recipes and many more on my soon to make list.
This soup was so yummy from my typical Squash soup because the vegetables were roasted and the coconut milk adds a tropical feeling to it. After this long Winter we all need a little tropical feeling. Enjoy!
Squash Coconut Soup Recipe
by Briana Santoro
- 1 butternut squash, peeled, cut in half, seeds removed, and then chopped into chunks
- 1 sweet potato, peeled and chopped into chunks
- 2 carrots, peeled and chopped into chunks
- 2 onions, peeled and chopped into chunks
- 2 tbsp coconut oil
- ¼ tsp Celtic sea salt
- ¼ tsp pepper
- 1 can of coconut milk
- 6-7 cups vegetable broth (add more if it’s too thick)
- 4 tbsp finely grated fresh ginger (You could use Microplane for this but I use the smallest holes on a regular grater)
- Preheat oven to 400°F.
- Place the squash, sweet potato, carrots, and onion in a glass baking dish or on a baking sheet.
- Coat the vegetables with coconut oil (to make this easier you may need to warm the coconut oil first until it becomes a liquid). Sprinkle with salt and pepper.
- Bake for 40 minutes (stirring at the 20 minute mark) or until the fork pierces through the squash easily.
- When the vegetables are cooked, remove them from the oven and place them into a big pot. Add coconut milk, vegetable broth, and ginger. Using a hand blender, blend until smooth and creamy. Alternatively, you can use a high-speed blender, blending everything together in small batches.
- Heat, serve hot and enjoy! Serves 10
“Get Naked In The Kitchen” with Briana Santoro
“Briana along with her very well-known contributors from the world of health have shared some incredible recipes to help you not only get healthy, eat clean “naked” foods but also share stories and nutritional facts along the journey to teach you. A book that can do all that has my two thumbs up.”
What type of cook are you?
Thanks for reading In R Dream!