Eat Dance Live

So I promised a coup recipe.... and I deliver! Recently, we bought one of these beauties at the market: That's a Pink Banana and/or a Georgia Candy Roaster. Now do keep in mind that those are about the size of my torso, if not longer. I haven't figured out yet if those two breeds are the same squash under a different names, sub-families, or just two unrelated squash. Anyway, we bought one and it barely fit into the oven. That's a lot of squash. It turned it a pretty wicked vegan birthday cheesecake, it was also became yummy roasted squash with honey, sea salt, herbs, and olive oil, and with all that was leftover it also became bowls and bowls of this delicious soup. Now, I know that soup is a pretty easy thing to make, but I'm a lazy soup maker. I don't know why. This one takes about 5 minutes or less to make, which is definitely a feature. I'm sure that you can also use any of your favourite squash instead of the one I used to come up with an equal...

Happy Thanksgiving to all my American friends, family, and readers! May your day be filled with gratitude and yummy delicious food.  We had our first snow here in Ottawa yesterday, and while everyone started to complain, I'm still choosing to get excited by how magical the first snow fall looks! So to go along with the whole theme of the day, here are 5 foods that I get really excited about during this time of the year and that I'm grateful Mother Nature decided to give to us: 1) Persimmons So, I know a lot of people who didn't grow up eating persimmons find them gooey and weird, but there's something about their strange texture that I just can't get enough of. I can't say I know much about other types of persimmon, but hachiyas steal my heart away every winter. Their awesome colouring shows that they are high in anti-oxidants like vitamin A, B, and C, beta-carotene, and lycopene, amongst others. They also contain a carotenoid, called zeaxanthin, w...

I've always been the kind of person who wishes they drank more soup. I don't know why. I really love 'em, but I never get around to making them myself. Whenever I go out to eat, I am often really excited by the prospect of being able to have soup, which everyone else just finds kind of boring. I can't really have soup when I go out anymore, unless I decide to go for a cooked one (which I have done on occasion), or unless we go to a full-on raw restaurant. So I've decided to make up for it by make some myself. I've both scoured the internet for good raw soup recipes and have come up with a lot of my own concoctions. These include a spinach basil soup, a gazpacho, a pepper soup, a miso soup, a carrot ginger soup (my favourite), and now a cream of mushroom soup (which may require a little work still and was yesterday's dinner) and a cucumber dill soup (which was lunch today). While many other raw bloggers have some awesome raw soup ideas, I often find that they...