Butternut squash soup and a very very large salad.

I actually made this salad so big that I couldn't finish it all.

The salad was romaine, and spinach! with pine nuts, hemp seeds, radishes, red onion, carrot, celery, cucumber,sweet pepper, and easy balsamic dressing (from earlier post). The salad was crunchy and scrumptious, just how I like it! I finished half of it and then came back to the other half an hour later.

The soup was very easy to make.

Butternut squash soup:

Ingredients:

• 1 large butternut squash ( peel, cut, and de-seed it)
• 1 large vidalia onion
• 5 garlic cloves, minced
• 3 tablespoons rice bran oil (or any other oil)
• 3 cups water
• 3 cups homemade veg stock
• 1-2 tablespoons sea salt
• 1-2 tablespoons ground pepper (salt and pepper to taste)

Directions:
Saute the onions and garlic in oil until the onions are translucent. Add in the veg stock, and squash. Add water as you need it. Bring to a boil and then cook over medium heat for 30-40 minutes. Puree and season! Enjoy!

I did a really hard core yoga class this morning and I'm regretting choosing today for the first day of Jillian Michaels 30 Day Shred.
I'll let you know how it goes!

Oh pine nuts! How I have missed you!

I haven't bought pine nuts in so long because of their high price, but I went all out during my Whole Foods shopping spree and bought a little bag of them. Pine nuts have an amazing buttery, smokey taste that is incredible in salads.

My dinner! I had a massive salad with pine nuts, hemp seeds, sweet peppers, shredded carrot, celery and red onion. For dressing I had the amazing balsamic vinaigrette  that I posted. I made a triple batch of it and am storing it in the fridge; it's a lot easier than making it every time. The salad was just the appetizer. I finished dinner off with my leftover cauliflower and potato curry with some brown rice.

You may be wondering why I have romaine lettuce salads and not spinach or mixed greens. I know the more nutritious choice would be the latter but I hate having soggy lettuce. Romaine keeps its crispness and crunch. I will probably start adding little bits of mixed greens into my salads from now on, make them a bit more nutritious. 

Pine nuts take salads to a completely new level of tastiness.

Leftover cauliflower curry with brown rice.

This is the sweet brown rice I got from Whole Foods. Similar to a risotto rice.

Tomorrow? I'm off to Live Organic Raw Food Bar (I can't wait to have their raw zucchini lasagna! ) with my friend Sabrina, then maybe we'll hit up the Vegetarian Food Fair.
Vegan overnight oats for breakfast? Heck yes!