Ingredients:

• 2-1/2 lbs. peeled and cubed organic butternut squash
• 4 cups/1 QT filtered or spring water
• 1 cup dried cranberries (preferably fruit juice infused)
• 2 large sliced garlic cloves
• 1/2 cup diced red Bermuda onion
• 1/3 cup chopped scallions
• 2 TBS. coconut oil
• 1 tsp. cinnamon
• 1 tsp. turmeric 
• 1 tsp. nutmeg
• 1 tsp. Pink Himalayan salt
• ½ tsp. ground ginger
• 1/8 tsp. ground black pepper
• A sprinkle of sweet paprika & black pepper
• Use Organic vegetables, fruits, oils & spices whenever possible
  
  

Directions: 

1. Pour enough filtered water into a large stainless steel pot to cover the bottom.
2. Place a stainless steel steamer in the large pot. The water in the large pot should just come to the bottom of the steamer.
3. Cut peeled & seeded raw butternut squash into 1 inch cubed pieces.
4. Place all of the squash in large pot on top of steamer.
5. Steam on medium heat for 30-40 minutes.  Check after 20 minutes to make sure there is enough water in the bottom of the large pot under steamer.
6. At 30 minutes check squash for tenderness.  You want the squash to be soft enough to blend and chew, but not mushy.

      While squash is steaming:

1. Slice garlic cloves
2. Chop scallions
3. Dice red Bermuda onion
4. Heat 2 TBS. organic coconut oil in a medium saucepan or frying pan.
5. Pour in above ingredients and sprinkle with cinnamon, turmeric, nutmeg, ground ginger, Pink Himalayan salt and black pepper.
6. Stir all ingredients and sautee until garlic and onions are golden brown. Mixture will have a pasty consistency. 
7. Place ½ steamed squash in your Vitamix machine or high-speed blender and keep the remaining steamed squash in the steamer while you discard the remaining water from large pot.
8. Add the sautéed seasoned garlic, onion & scallions to the butternut squash in the Vitamix machine and blend on high until all the ingredients are well mixed and creamy.
9. Pour blended soup ingredients into the empty large pot.
10. Gently place the ½ steamed squash cubes that are still in the steamer into the large stainless steel pot filled with your creamy soup mixture.
11. Gently intermix the butternut squash cubes into the blended soup.
12. Gently mix in ½-1 cup of dried cranberries.
13. Heat on low to desired temperature. Stirring gently.
14. Pour into a large soup bowl and garnish with sweet paprika & ground black peppercorns before serving.

YUM FACTOR: Creamy, sweet and bursting with all the warming flavors of cinnamon, nutmeg & ginger.
NUTRISH FACTOR: 1 cup of this winter squash provides 297% of your daily Vitamin A requirements (in the form of beta carotene) and  48% of your Vitamin C needs-both necessary to help your immune system kick butt during the cold weather months.  Also an electrolyte contributor with 493mgs of Potassium and a healthy gut helper with 2.8 grams of Dietary Fiber. 
Yields 6- 1 cup servings
*Gluten Free/Vegan
​Copyright 2017 Mary Ann Reidy 

Ingredients:

• 1 pound grass-fed ground beef
• 1/2 cup almond meal
• 1/2 cup finely chopped walnuts
• 2 TBS. sesame tahini
• 1 large egg
• 2 large garlic cloves finely chopped
• 1 TBS. coconut aminos (Trader Joes)
• 1 TBS gourmet garden organic parsley (contains whey)
• 1/2 tsp tumeric
• 1/2 tsp. oregano
• 1/2 tsp basil
• 1/4 tsp. ginger powder
• 1/4 tsp. himalayan pink salt
• 1/8 tsp black pepper

Directions:

1. In a large mixing bowl add the beef, almond meal, chopped walnuts, sesame tahini, beaten egg, finely chopped garlic cloves, coconut aminos, parsley paste, tumeric, oregano, basil, ginger powder, himalayan pink salt and black pepper.
2. Begin mixing with a large spoon or spatula. When mixed as well as you can get down and dirty and mix by hand. Wearing disposable gloves is recommended for sanitary purposes, better grip and easier clean up.
3. Form mixed ingredients into 13 round meatballs the size of a golf ball.
4. Bake in a preheated 350 degree oven for 25 minutes.
5. Serve 1 dozen "nutty balls" on a plate with appetizer forks.

           The 13th one is for you to sample before serving :)
Serve with traditional marinara sauce or tahini dressing (under sauces/gravies)
YUM FACTOR: Your family and guests will marvel at their crunchy texture while retaining true meatball flavor.
NUTRISH FACTOR: If you want to increase your plant based protein but still maintain true meatball flavor- this is THE recipe. Your family will have all the health benefits of eating almonds, walnuts and sesame and not realize it. The mild crunchiness from the walnuts gives these meatballs a delightful texture while providing neuroprotective compounds like Vitamin E, folate, omega-3 fats and the antioxidant vitamins. Almond meal is a rich plant-based source of protein, magnesium, Vitamin E and dietary fiber.  The creamy sesame paste provides the amino acid methionine, lecithin, magnesium, potassium and iron. The coconut aminos add a salty flavor without the sodium and boost your easily digested amino acids-the building blocks of protein.
No one needs to know just how healthful these "nutty balls" are.
They will be coming back for seconds, so make PLENTY! 
*GF/Grain Free
​Copyright 2017 Mary Ann Reidy