1 butternut squash

1 sweet potato

2 parsnips

2 cloves of garlic

tsp minced ginger

1 sweet onion

5 cups organic vegetable broth

1 c pre cooked garbanzo beans

sunflower seeds

olive oil

salt and pepper to taste

In a soup pot heat a decent amount of olive oil.  Chop the onion, garlic and parsnip into bite sized pieces and brown them in the soup pot.  Once browned add the vegetable broth and bring the pot to a boil.  Then add the butternut squash and the sweet potato (both peeled and chopped).  Once the squash and the potato are soft transfer soup into a blender to puree, at this point add the ginger.  Once the soup is smooth and creamy it is ready to be served! Garnish the soup with the sunflower seeds and the garbanzo beans and salt and pepper it to taste.

Serves 4

I hear a rumor that the winter season is upon us.  I see pumpkins to be carved (seeds to be eaten), ads for seasonal dishes, pictures of cute babies in costumes, the occasional raindrop…. but its still 85 degrees outside.

Winter in Los Angeles.

Never the less, “winter” is a great season for a chef.  The joy of soups, stews, pot roasts, winter squashes and more make this season distinctly unique from the other three.

Sooooooo, why is it that with all of these beautiful warm and sweet foods many people feel the need add mounds of sugar to cancel out the health benefits of these already sweet fruits and veggies?

It is a mission of mine to create recipes that all people can enjoy that are flavorful, satisfying, and crave-worthy without the unnecessary fillers and sugar. I say, the less ingredients the better!

Last night for dinner I created a few simple recipes for a light, yet satisfying winter meal.

Recipe 1: Spice Mulled Wine… nothing says winter like mulling spices.

2 bottles of red wine

¼  cup orange rind

½ cup cognac (or more if you are feeling crazy)

3-4 cinnamon sticks

½  cup unfiltered apple juice (the cloudier the better)

Add all ingredients, except for the cognac, into a large pot and bring to a boil.

Add cognac and reduce flame to a simmer.  Drink warm.

**Apple juice is a really wonderful natural sweetener that can be used instead of water in almost any dish

Serves 4-6

Vegavegavitapescacarnivatarian. I am noticing a pattern of people using generic terms to coin their eating philosophies.  But I wonder, how is it that so many people can feel good using the exact same regiment?  It’s sort of like a big institutionalized religion.  People use their food philosophies to identify themselves.  Therefor, I think it is wise for everyone to go on their own personal journey to figure out what works for them.  You have to know what makes you feel the best… not what you read in the China Study, Food For Thought or even Skinny Bitch (if that is your thing).  Challenge yourself to design your own routine, take pride in paving your own way.

I am definitely not anywhere close to figuring out what works THE BEST for me, but I do have a passion for cooking, for learning about food, and for sharing my knowledge with others.  Hopefully, my path will lead me to a long, healthy, and happy life.  Also, hopefully you can learn something, or teach me something by sharing my journey.

So that is what I want to do, welcome aboard the long and rocky ship of learning… and delicious meals.

- The Food Stalker!