Yukon gold potato salad

Clean Eats

By Mareika Muller 

This potato salad is mouth watering. With BBQ season around the corner, this a great side – or make it a meal unto itself. I love the combination of all the vegetables in this salad and the vegenaise really makes the salad exceptional.

Ingredients 

10- 12 baby yukon gold potatoes

5 – 6 Radishes thinly sliced

6 Green onions diced

Bunch of dill chopped finely

2 – 3  Carrots shredded

2 cups frozen peas

1/2 cup or slightly more soy-free vegenaise

3 tablespoons extra virgin olive oil

Himalayan salt & pepper to taste

Preparation

  1. Bring potatoes to a boil in a medium size pot. Reduce the heat to medium high and cook for about another 10 minutes or until the potatoes are easily pierced.  Drain and let potatoes cool.
  2. Once cool cut the baby potaoes in half and toss in olive oil.
  3. Add the radishes, green onions, dill, shredded carrots and frozen peas. Toss with a large spoon.
  4. Add the vegenaise and salt and pepper – toss with a large spoon.

Serves 8.

 

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Butternut squash soup

Clean Eats

By Mareika Muller 

I love anything butternut squash – roasted, boiled, or mashed. This beautifully shaped vegetable is rich in phytonutrients and antioxidants and its sweetness and texture is delicious. This soup is made with a bit of a twist: turmeric, marsala, and lemon. I wanted to share this soup now because I make it all year round – not only in the fall, when winter squash begins to come into season.

I make a huge batch of vegetable and or chicken broth and freeze it for anytime I make soups like this. It’s always on hand and ready to go. You can also buy a good brand of broth that you enjoy.

Ingredients 

2 table spoons Avocado oil

2 medium onions peeled and sliced (at times I will add some leeks)

1 pound (454g) butternut squash, cubed

1 head garlic peeled, chopped

1 teaspoon masala

1 teaspoon turmeric

1/2 a lemon juice

5 cups Vegetable or Chicken broth (I usually make my own broth – huge      batch and then freeze)

Himalayan salt & pepper to taste

Preparation

  1. Saute Onion, leeks, garlic and squash in Avocado oil until golden.
  2. Add broth and seasoning (marsala, turmeric, lemon juice, salt & pepper).  Simmer for about 20 minutes.
  3. Place mixture into the Vitamix container in batches and secure lid. Or use a hand blender until pureed.
  4. Serve and enjoy.

Makes about 7 Cups.

 

 

 

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