Instant Salad For Busy Week nights

Apple, Cucumber Mint Salad

Preparation Time: 5 minutes
cooking level very easy

Ingredients:

1 seedless cucumber chopped
1 red apple chopped
1 red onion chopped
1 Salerno pepper seeded, chopped
1/4 tsp of roasted  crushed cumin powder
1/4 tsp of sea salt
1/4 tsp of lemon juice
Few leaves of fresh mint and cilantro chopped finely.

Toss all the ingredients in a bowl. Add seasoning stir and Instant salad is ready!

For variation carrots, radishes,  raw mango, parsnips, pomegranate seeds works well. It is quick, easy and instantly adds nutritional value to any meal. Enjoy.

Butternut Squash Soup

Fresh Butternut Squash Soup

I strongly believe in using fresh and seasonal produce. Butternut squash is in season right now at tastes amazingly fresh. This is an easy and fun recipe. 

• Serves: Four
• Preparation time: 30 minutes
• cooking level is very easy
• Vegan and Gluten free

Ingredients:

• 1 Butternut Squash Peeled, Seeded, Chopped
• 1 Tart Green Apple, Chopped
• 1 Onion Chopped
• 1 Celery Rib Chopped
• 1 Carrot Chopped 
• 2 Tbsp of Olive Oil
• 1 Chopped Serrano Pepper
• 1 Small Piece of Ginger, Chopped
• 4 Cups of Water or Vegetable Broth
• Few Thyme leaves
• Pinch of Nutmeg 
• Pumpkin Seeds to Garnish
• Salt

Preparations:

1. On a medium high heat in a sauce pan add two tbsp of olive oil. Saute onion, celery, carrots for 3-4 minutes.
2. Add butternut squash, apple chunks and saute for  few minutes.
3. Add four cups of water or vegetable broth and bring to a boil.
4. Add salt, ginger and pepper. Let it simmer for 20 minutes.

Puree the mixture

5. Using a hand blender, puree the mixture to a smooth consistency. Be careful, it will be hot!
6. Garnish with roasted pumpkin seeds. Thyme leaves and/or  my favorite sprinkle with nutmeg. (Candid walnuts is another great option if you don't have pumpkin seeds)

 Butternut squash soup with roasted pumpkin seeds

Bonus Tip: For busy folks, buy pre-cut butternut squash at your local grocery store.