DAY 45 This Alkaline Year Tough Squash
Do you have difficulty cutting squash before baking them? The array in our supermarket is splendid, but I didn’t take advantage of it for a long time because the darn things were hard to cut up. Then a friend gave me her secret: zap them for 30 seconds in the microwave. Softens up the toughest ones, or even pumpkins, so they can be cut into baking-sized pieces.
Winter squash are the most alkaline: Hubbard, summer, and zucchini squash are all moderately alkaline. After baking, I often place them in the blender with spices, a little vegetable broth or, better still, coconut milk, and make a warm soup for cold evenings. Nutmeg, cinnamon, and garam masala are my favorite spices for these tasty vegetables, also for yam soup.
Winter squash are the most alkaline: Hubbard, summer, and zucchini squash are all moderately alkaline. After baking, I often place them in the blender with spices, a little vegetable broth or, better still, coconut milk, and make a warm soup for cold evenings. Nutmeg, cinnamon, and garam masala are my favorite spices for these tasty vegetables, also for yam soup.
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