½ tablespoon extra virgin olive oil
1 white onion, chopped
1 medium butternut squash, peeled and cut into cubes
½ teaspoon granulated garlic or 1 clove garlic, minced
3 cups water
¼ cup roasted pumpkin seeds
5 fresh sage leaves, chopped coarsely (or rubbed sage)
1 teaspoon sea salt
Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.
Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).
Take off the heat, put mixture in the blender, and blend until it is soft.
Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.
Ready in about 40 minutes
Makes 4-6 servings
Source: Adventist Review, 4 October 2016
5 Medjool dates, pitted (commonly known as date palms)
1 cup unsweetened soy or almond milk
1 teaspoon pure vanilla extract
1 tablespoon agave nectar
10 tangerines, peeled
1 tray ice cubes (about 16 cubes)
Place the dates, milk, vanilla extract, and agave nectar in a high-speed blender and blend until smooth.
Add the tangerines, then blend until smooth. Finally, add the ice cubes and blend until smooth again.
Ready in about 5 minutes
Makes 7 servings
Source of original recipe: Adventist Review, December 30, 2016.