Organic Acorn Squash Stuffed with Wheat-berry Pilaf

I love creating beautiful and healthy dishes, and I'm always trying to use new ingredients! Have you tasted wheat berries? When cooked correctly, these little gems will burst with flavor, and nourish you. Wheat berries are delicious, nutty, wholesome, filling, and a wonderful alternative to rice! I love salads, but what better way to present this delicious vegan feast, than in a perfect heart-shaped squash "dish"?  This recipe has "love" written all over it! 

Ingredients (all-organic)
1 cup wheat berries
3 cups water
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium red bell pepper
1 carrot
1/4 cup raw pecans
1/4 cup raisins
curly parsley
2 butternut squashes

The first thing I do, is put my wheat berries in with the water to boil with the salt, since they will take about an hour to get soft and ready. At the same time, I start to work with my squash - I cut them in half along the ridges so they resemble 2 hearts. (I use the ridges as my guides to cut evenly). I use an ice-cream scoop to remove the seeds, and also cut more squash out of the middle. This not only helps to make sure the squash cooks all the way through, and isn't raw when I stuff it after baking, but also allows more stuffing to fit inside. I am quite resourceful, so I save the squash I remove, and will use it tomorrow with my breakfast millet kasha! ;)

When the squash halves are ready and hollowed out, they go into the oven at 380 deg, for about an hour. I like to check up on them, to make sure they don't overcook (but it's unlikely).

At the same time as the wheat berries are cooking, I sauté the onions, carrots, and bell peppers in the coconut oil in a separate pan, and once they are soft, I add them to a large ceramic bowl, and add the raisins and pecans to the mix. 

You will know the wheat berries are done when you see that they have become transparent and plump. About an hour is what they need, with the lid closed. Once you feel they're ready, transfer them into the bowl with the sautéed vegetables and mix well. You will need to make sure the wheat is completely coated in the oil while it's hot, so it can absorb that moisture and stay plump!

Last step is to add the curly parsley, mix well, and spoon into the ready roasted cups! Voila! All done :) This will rock your world, I promise!

Organic Vegan Lentil Soup With Sautéed Arugula and Oven/Toasted Butternut Squash

Winter is the perfect season to indulge in soups, and to roast squash! If you have never made a lentil soup, now is the time, and this recipe will make you fall in love. I make my amazing all-organic vegan lentil soup with sautéed arugula and oven/toasted butternut squash sprinkled with cinnamon, and serve it with rustic olive bread and a sprinkling of pumpkin seeds! This perfect meal with warm your heart and nourish your body and soul! 

Ingredients (all organic)

4 cups water

1 cup green lentils1 tablespoon extra–virgin coconut oil

1/2 cup chopped sweet onion

3/4 cup chopped carrots

1 cup chopped carrots

1 cup arugula

1 cup creme

1/2 cup pumpkin seeds

salt to taste

In the oven

1/2 butternut squash

1 tablespoon coconut oil

1 teaspoon ground cinnamon

The first thing I do, is preheat the oven to 350 deg, oil my baking sheet with the coconut oil, and put in my chopped squash. I chop it in cubes and douse it with cinnamon before spreading it out on the baking sheet. This is the most delicious thing you will ever taste, and I don't even want to begin describing the aroma which will spread throughout your home... Pure bliss, pure cozy comfort and love! You will want to only roast the pumpkin for about 30 minutes, and then take out the baking sheet and cool.

Heat the coconut oil in a large saucepan over medium heat. Add the onions, carrots, and arugula, and sauté until soft - about 10 minutes. In a large pot, add 4 cups of the water (or you may use chicken stock) to the lentils, and bring to a boil. Next, reduce heat to low, cover and simmer until lentils are tender, about 35 minutes. You may add a pinch of salt at this time. Last, add the creme, and stir in well.

Add the vegetables to the pot, and puree with a hand-mixer until everything has become well-blended. Plate the soup, spoon the roasted pumpkin in the center, and sprinkle with pumpkin seeds, and enjoy! The perfect vessel for this heavenly meal is rustic toasted olive bread! I hope you will enjoy as much as my family does, because this soup was eaten, and everyone asked for seconds!