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...

So I know most of you are probably thinking "bla bla bla, enough with the philosophy and organic brainwashing, where's the food?"... and I totally understand, so here I go shaking off my foodie laziness to blog about food again. It's fall so that means it's time to experiment with yummy pumpkins and squash again! There's something that really excites me about this particular change of season. One thing I've realized about raw 'cooking' is that y ou really don't have to pay attention to measurement as  much as much as when you are doing something as chemically complex as baking. If you have a problem with a raw recipe you  can always tweak it a bit and there is only so wrong you can go. Given my first post , it would seem raw food is perfectly suited to the way I cook anyway! Here's my latest creation and it's unfortunately not 100% raw. I still haven't fully figured out how to manage using squash/pumpkins without steaming the...