Avocado, Fig, Veggie Sandwich

So, today has been one of those days that goes by in the blink of an eye, one moment I'm packing Jack's lunch and sending him off to school, the next I am cooking supper, still, in my PJ's. Ohh the life of a mom with toddlers. When life just seems to get ahead of you what's easier to make than a sandwich. They're fast, easy and soooo satisfying, especially with a bowl of soup in hand (check out my Butternut Squash Soup post for a delicious pairing). Lately I've been obsessed with dried fig's and this new Weeds & Seeds mix I found at my local market. Its made by Back to Earth, Earth-Friendly Products. If you haven't tried it I'd highly recommend it. So I decided to whip up a quick sandwich with them in it. It was delightful, so I felt the need to share. I hope you like it as much as I do. 

What you need:

• Loaf of bread. Any sandwich bread will do. 
• Cucumber
• Tomatoes
• Peppers ( I used red and yellow)
• Purple Cabbage
• Spinach
• Alfalfa Sprouts
• Weeds & Seeds
• Avocado Salsa (I will be posting my recipe shortly)
• Dried Figs

The how to:

• Start off by prepping your vegetables. Thinly slice the cucumber length wise to the length of your bread, shred the cabbage and slice the peppers. Toast the bread and let cool (this is so it doesn't go soggy). Layer your sandwich on one side to make it easier to close later. Cucumber, tomatoes, red cabbage, peppers, spinach, sprouts on one side. Slice figs add to other side of sandwich cover with avocado salsa this helps keep the figs in place, and then top with Weed's and Seeds (optional). Put together and enjoy immediately. Yum yum! 

Photo/Home Credit @maria_lang  www.marialangstudio.com

Butternut Squash Soup

As promised in my previous post, I am sharing my recipe for Butternut Squash Soup. This is a thick soup with tons of flavour. It's super easy, fast to make, and is a great way to get a large dose of veggies into the munchkins. I started making this, religiously, back in the fall when squashes came into season. My little one, Forest, was starting solids so I needed a recipe that my entire family could eat so that I wasn't busy spending all my time in the kitchen slaving away over the stove making the "older" family, one meal, and the baby another. Personally I'd rather spend the time, with them, eating. Hehe. Anyone who has a little one, or has spent time with one, knows it has to be made fast. So what is easier than soup, especially blended soups. Soups are nutritious, filling and packed with flavour. This recipe takes, approximately, 25 minutes from start to finish. There is a misconception that squash takes a long time to prepare. But most squash if cut up into 1-inch cubes takes an average of 7 mins to steam or 8-10 minutes to boil. I personally like to cook my foods as little as possible, the idea behind this is to avoid heating foods too much as heat can destroy the foods nutrients and enzymes. Food's enzymes boost digestion and fight chronic disease, in short you kill the food. So I've always opt for shortest cooking times. So in saying that, lets get started!

What you need:

• 1 Medium Butternut Squash
• 2 Roma Tomatoes
• 1 Medium Onion
• 2 Carrots
• 2 Celery Sticks
• 1 tbsp Coconut Sugar
• 6-8 Cups Vegetable Stock
• 1-2 Tbsp Grapeseed Oil
• Salt and Pepper to taste 

The how to:

• Peel butternut squash and cut it in half, then remove seeds. Chop into 1-inch cubes.
• Chop onion, carrots, and celery. Warm oil in a  large pot on med-high heat, when oil begins to shimmer, sauté onions, carrots and celery until they begin to caramelize (3-5 mins).
• Add tomatoes and butternut squash.
• Pour in vegetable stock. For a thicker soup use less stock,  and for a thinner soup use more. Bring to a boil.
• Cover and simmer for 7-10 mins until vegetables are fork tender.
• Blend all contents of the pot in a counter top blender or with an immersion blender in the pot.
• Add coconut sugar, and season with salt and pepper to taste.

Tip: You can always roast the vegetables before hand and then just blend with hot stock. Season the same way and serve. Roasting take's a bit longer. 25-30 minutes if you cube the squash, or 40-60 minutes if you cut the squash in half, remove seeds, rub with oil and put faced down on baking sheet.

Photo/Home Credit @maria_lang  www.marialangstudio.com