Cold fruit soup

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Are you ready!?! It is delicious, seriously.
3 granny smith apples cook in a little water with 2 shakes cinnamon and one shake clove. I had a cucumber which I don’t like but figured it would be good in soup and it is. Take off green skin and cook with apple.
When soft blend.
Add 2 cups frozen or fresh blueberries and blend. Put in refrigerator to get cold. Before serving swirl  a teaspoon of Greek or any kind you like yogurt.  Enjoy cold.

Apple acorn squash soup

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6 apples I like granny smith
3 small acorn squad bake first
Chicken or vegetable stock
Lightly cook a little yellow onion, not too much
When transparent add all the above and cook.  Spice with cayenne pepper, ginger, curry powder, paprika, himalayas salt, black pepper to your tastes.
When soft blend all together while hot.
Can be eaten like that or blend a little almond cashew milk in. Serve and garnish with a few walnuts chips.
Totally enjoy. You may want seconds!

Edible Flowers

There is not too much you can do during monsoon, especially when the rain begins at 2 AM. Facing gray clouds rain and hail I chose to start a hot soup at 10 AM.
Now at 3 I was able to endulge.

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Fresh organic spring mix with spinach, home grown tomatoes and sprouts topped with edible flowers. The flavors are so unique and edgy you don’t need dressing or vinegar. If you make it with rose petals the flavor is so delicate have a clean palette, no coffe, tea, smoking etc. for an hour before. Roses are interesting as each color has a slightly different taste.
Soup started as onion but that was the only ingredient I had so cabbage, turnip, yellow peppers were added. A little water, amino (soy sauce), and shot of marsala wine to cook in, pepper, 2 tiny crystals of hymalaian salt, parsley and some Italian type herbs without oregano.
Fantastic! It even brought the sun out momentarily. 
Let me know if you try it.

Eggnog Butternut Soup YUM!

Today I was feeling a little off so I thought homemade soup would be the perfect solution. I had baked to soft but not done butternut squash last night thinking I would finish it today but plans change.

I drove to town needing to complete a few chores and thought I would stop at the supermarket and return home.  Armed with an onion and some chicken broth (vegetarians can use vegetable broth) and eggnog. Sometimes it is just too difficult to pass up 50% off on eggnog.

Cut up an onion, I prefer small squares but do it as you prefer. And cook them in coconut oil until a golden translucent color. While you are doing this skin the butternut squash and cook fully in the broth. If you plan ahead then you can make the broth from scratch but there was no planning ahead today. I added broth to keep the squash afloat. Add a tiny bit of sea salt and black pepper and a good shake of Cinnamon.  I sell Doterra oils so I added 3 drops of wild orange and 2 drops of lemon oil and mixed.  The squash should now be soft and the broth hot. Slowly add 1/4 cup of sherry and eggnog. DO NOT BOIL.

Put in a bowl and enjoy.

You can use grated rind of orange and lemon if you want but with all the chemicals I like the natural organic oils. If you want to learn more about Doterra please visit my website at: http://www.mydoterra.com/beautywalk/

Please check that the page says Yotaki welcomes you or if the link does not work.

Enjoy your soup!

Vision Performing Arts Center

Well, I have finally solidified my vision of what I want to do.  I would like to open a performing arts center not for the well known but for those of us creating art, music, dance writing, storytelling and so forth.  I see the center has holding classes and workshops with weekend performances.  During the week tea and home made soup is for sale while creative people can hang out create, discuss or read. I would love to hear any thoughts, ideas or if you know of a perfect location for this.  I would like to thank you all for your input. Yotaki