Category Archives: Cooking from Scratch

The BEST Butternut Squash Soup!

I had been craving a rich, creamy, aromatic, roasted butternut soup for weeks now! I’m in the second trimester of my 5th child and have to respond to these cravings! So I finally had a cold rainy day with no dinner ideas so I got to work making my long awaited soup!

I begin by cutting my squash in half lengthwise. Lay face up on baking sheet. Sprinkle with fresh grated nutmeg, cracked pepper, pink Himalayan sea salt, and garlic powder. A whole peeled sweet Vidalia onion and a persimmon (apple or pear would work too) added to the sheet also. Roast in oven on 400°F for an hour.

Will be fork tender and your house will smell amazing! Let cool to touch after removing from oven. Then spoon out the squash flesh from the skin to prepare to blend it smooth. You can use an immersion blender or something like my Ninja Blender.

Add onion, persimmon and inside of squash and blend. You will have to add your broth as you go. It can be vegetable or meat broth, store bought or homemade. I used the organic chicken broth from Kroger. Blend until smooth.

Now pour into a cast iron (enameled like mine) or stainless steel pan and add your favorite spices! You can go sweet or savory here and I went with both and I leaned in an Indian flavor direction because I felt like it (pregnancy cravings have to be obeyed). For the sweet side I used more fresh grated nutmeg, a dash of Ceylon cinnamon and have seen people use pumpkin pie spice. Then for Indian highlights I did a pinch or masala, a dash of curry powder and some cumin. A little salt and pepper and we had the perfect flavor profile… almost! Then I bring to simmer on low to medium heat. Be careful not too hot or splatters will burn you.

When you get a low simmer it’s time to add the final ingredient, a can of coconut cream to bring all those flavors together and create a creamy texture that makes you just want to keep eating bowl after bowl!

I don’t know if it was because this was the perfect recipe ever created or if those pregnancy hormones were on overdrive but I couldn’t stop tasting it before dinner! I had three sample bowls before dinner was even served!

I had every intention in the world of taking all the leftovers and putting into individual serving sizes in freezer. But in two days there was nothing left! It was even better the second day! I hope you enjoy this recipe as much as I did! Leave a comment down below of you changed it up and put your own spin on it!

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Grilled Georgia Peaches with SPECIAL Toppings!

The BEST Thing You Will EVER Put In Your Mouth!

Grilled Georgia Peaches with SPECIAL Toppings!

 
The perfect summer Dinner! Grilled peaches with Balsamic Reduction and homemade goat cheese was the star of the show!

The Mexican street corn with homemade mayonnaise and our homemade cheese with sriracha was pretty close runner-up! Rattlesnake beans from a friends garden and a burger with our first ripe organic, heirloom, white, slicing tomato tied it all together perfectly!

 

The Peaches we bought fresh from a local Georgia farm, Gregg Farms, home of the best peach ice cream! We make it an annual tradition to go eat ice cream and buy a bushel of peaches and whatever other fresh produce they have! Fresh peaches are not refrigerated like store-bought peaches so the flavor profile is off the charts!

 

The first step to creating this masterpiece, is to cut peach in half and remove the pit from the center. If too ripe it is a little difficult, so choose ones that are still firm to make it easier. If you want to you can coat in oil or just go straight on the hot grill! Grill both sides briefly to get nice charred lines on peaches!

 

 

 

 

You can make or buy your balsamic reduction, we make it because it is so easy. Just put balsamic vinegar in a small pan and slowly simmer on low till reduced to a thick glaze but be careful not to scorch towards the end! It is better to pull it off too early and it be a little runny than to burn it! Generously drizzle over grilled peach.

 

If you are lucky enough to have dairy goats and therefore an abundant supply of milk that you turn into cheese then top it with said cheese! Or cottage cheese or goat cheese or even ice cream if you want a savory dessert!

This was so good! I ate three! I hope you enjoy it as much as we did!

 

Here is a video of our awesome trip to Gregg Farms last year. Feel free to subscribe to our YouTube channel while you are there! We do a daily video!

 

Thanks for reading and watching Wholesome Roots!

Healthy Perfectly Popped Popcorn

 

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Yummy Healthy Popcorn!

Everyone loves popcorn! It is the perfect snack food that can be really good for you. But let’s face it movie theater or microwave popcorn is not healthy! Here is how we make our popcorn that tastes great and is healthy too!

Ingredients:
1/3 cup organic popping corn
3 T organic coconut oil
Liquid Aminos (to taste)
Nutritional Yeast Seasoning (to taste)
Optional:
garlic powder, grated Parmesan cheese, crushed black pepper, cayenne pepper, etc. (to taste)

Directions:
Heat oil in heavy bottomed large pan on medium, stainless steel or cast iron work well. Put three kernels of corn in and when all three pop, remove pan from burner and carefully remove popped kernels with tongs. Then quickly add your remaining kernels. Wait 30 seconds while you swirl them all on hot oil. This allows all of the kernels to heat up to nearly popping. Then return to still hot burner on medium and pop till it slows to almost stopped. Remove pan from heat quickly to avoid scorching. Pour popcorn in large bowl and sprinkle with Aminos and Yeast along with any other flavor add ins your family enjoys. Now enjoy your healthy snack with the family!

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