I went for a long run this morning in the cold wind and started craving soup about four miles away from home. It's a good idea to eat something before you head out, otherwise food may be all you think about. Here is how I made soup from butternut squash and sweet potatoes.
Peel the squash and potatoes, place in a pre-heated skillet (left) with vegetable oil then saute until soft. When done, place in a food processor or blender with water and process until it's as thick or thin as you like. I prefer to add turkey stock, but forgot to take the frozen stock from the freezer yesterday. Add salt and chili powder for more flavor.The potatoes add a nice element of sweetness.
I saved some of the vegetables for later. I'll add onion and red chili peppers to the mix.
This was lunch. Leftovers of the turkey I cooked last night mixed with cranberries, rice, chia seeds and the last of my garden tomatoes.
I saved some of the vegetables for later. I'll add onion and red chili peppers to the mix.
On day 5, I ate scrambled duck eggs with bison steak, wild mushrooms, and leeks for breakfast. Every morning I had sweet water (mater with maple syrup added), and wintergreen tea with a teaspoon full of maple sugar. For lunch on day 5 I ate leftover moosemeat with sweet potatoes. For dinner, Tina made me some ground bison mixed with june berries and cranberries, and then made some slushies for desert using ice, cranberry juice, maple sugar and red raspberries. I made some bison meatballs with cranberries, leeks, wild rice flour, duck eggs, and wild rice meal, and saved them for day 6. For day 6 (my final day) I had hot wild rice breakfast cereal (the product of freezing and thawing wild rice milk), and ate my bison meat balls for lunch. I stopped after lunch, as I wanted to be able to eat our foods at our 11th annual First Nations Food Taster. It was a good week, I am so glad we did this!
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