coconut curry ginger butternut squash soup

Posted by on Nov 18, 2014 in fall recipes, healthy food, nutrition, Recipes, seasonal, wellness | 0 comments

photo (2)Well that’s a mouthful to say!

Honestly, this soup might sound fancy, but it’s the most unfussy dish to make, and is filled with nutrients that will keep you looking and feeling great in fall.

Curry powder’s main star is turmeric, which is a well known anti-inflammatory, ginger helps stimulate circulation, coconut milk is high in B vitamins, helpful in providing energy to our cells, and butternut squash is packed with vitamin A, promoting skin cell turnover – keeping your skin looking radiant.

What’s not to love about these ingredients?

Prep Time: 20 minutes Total Time: 20 minutes

Serves 4


  • 1 medium sized butternut squash, peeled, seeded and chopped
  • 1 can coconut milk
  • 2 T curry
  • 4 inch piece of fresh ginger, peeled
  • .5 T sea salt to taste
  • cilantro & roasted pepitas for garnish


1. Prep: Peel, seed and chop your squash. Peel ginger. Add a steamer basket to a pot, and place in your squash pieces. Cover and let steam for 10-15 minutes, or until soft.

2. Process: In a food processor, add your cooked squash, ginger, coconut milk, curry, salt and blend until smooth. Taste, adding more spices or salt to your liking.

3. Plate: Divide up into bowls, garnish with fresh cilantro and pepitas for a beautiful visual pop.


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seasonal eats: six-parts-of-the-plant salad

Posted by on Nov 6, 2014 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments


Six months ago we welcomed the season of warm weather with a spring blossom salad that harnessed the nutrients of all six parts of the plant. To celebrate Food Day 2014 with our friends at Harlem Grown, we recreated the magic of this salad with some new seasonal twists!

Families in attendance at our pumpkin potluck harvested veggies straight from the Harlem Grown garden to create this communal dish. With Butter Beans Head Trainer Cori at the helm, this crew of savvy chefs navigated the culinary adventure of this nourishing salad with enthusiasm and smiles.

This six-parts-of-the-plant salad (recipe below) is appropriately named, using each part of the plant – root, stem, leaf, flower, fruit, and seed- to capture the tasty benefits of a variety of vegetables.

As with our spring blossom salad, this recipe is all about flexibility. See what’s available at the market, take a trip to a local farm, grow a garden… and adjust the recipe to incorporate what’s in season. This time of year that means hardy winter squashes, thick-leaved greens, and tasty root vegetables!

Here’s what Food Day party-goers put together to share at our potluck:

Six-Parts-of-the-Plant Salad

Serves 12-15


  • 1 bunch swiss chard
  • 1 bunch collards
  • 1 cup roasted pumpkin seeds
  • 3 apples or pears (or a blend)
  • 1 bunch carrots
  • 1 head broccoli
  • ½ cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 apple cider
  • 1 clove garlic, minced
  • salt and pepper to taste


1. Roast pumpkin seeds. Chop collards, swiss chard, apples, carrots and broccoli into 2-inch pieces.

2. Mix together all vegetables in a large bowl.

3. Combine oil, vinegar, apple cider, garlic, salt and pepper. Toss with salad ingredients. Enjoy!

Can you identify the parts of the plant we’re eating in this salad?


Collards (leaf+stem), swiss chard (leaf + stem), pumpkin seeds (seed), apples or pears (fruit), carrots (root), broccoli (flower)

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