As the chill of winter is just about knocking at our doors, we may find ourselves wanting to consume more restorative foods that energize us from the inside out, and also that are an absolute delight for our taste buds. While apple is famed for having that type of flavor that would go decently well with any kind of food, it is particularly fabulous when combined with squash, almond milk and tarragon, in this scrumptious and heavenly apple and butternut squash raw soup!
Not only can this soup make for a nutritionally dense and satisfying breakfast, but it comes highly recommended for those cold winter days when our metabolisms slow down and our biological clocks switch our bodies to what I like to call "the winter mode".
If you find that you are striving to conserve, rather than spend energy during the winter, adding more squash and other carotene rich foods to your diet is definitely the way to go.
Squash provides notable amounts of energy giving complex carbohydrates, as well as omega-3 fatty acids, folate, niacin, copper, tryptophan, manganese and dietary fiber. Moreover, apples can provide important benefits for nearly every system in the human body, including neurological (through the prevention of dementia), cardiovascular (by decreasing blood cholesterol levels), digestive (by supporting colon and intestinal health and regulating metabolism), as well as reproductive (through the prevention of prostate cancer).
This was a lovely mistake. I was attempting to make apple-cinnamon grawnola. I'm so used to making grawnola with dehydrated buckwheat groats (simply adding fruit and syrup to the dry groats then dehydrating), but this recipe called for soaked b.g. and I misread the recipe and didn't realize that the syrup was to be added to the soaked groats- not processed along with it! If the groats would have been dry it would have been fine. So, the outcome was bread/toast. It's the tastiest mistake I've made this year.
**The texture is soft like bread, similar to Ezekiel bread.