Peek-A-Boo!

[Janet Carol Ryan]

hi friends,

I am keeping it simple this season - being a shy little woodland creature ;-)

tonight as the rain is gently misting the land, I am indoors enjoying a lovely raw feast. I dehydrated some delicata squash then blended it with warm water, almond milk and spices to make a lovely autumn soup. Also made a delightful raw carrot cake from Penni's "Falling In To Raw" recipe book. I am grateful to be keeping it real and keeping it raw in every season.  I wish you all the best. 

[Lisa Phillips]

That soup sound delish, Janet! Mmmm! <3

[Janet Carol Ryan]

so fun to hear from you Maureen and Alessandra - we fans of the Autumn. Maureen - I was born in the fall (October too) in this hemisphere. And Alessandra, I loved the little scalloped circle shapes that came from slicing the delicata - I did the slices fairly thin so that they would soften up in the dehydrator along with some kale seasoned with olive oil and herbs. For the sections that I was intending for the soup I took off the outer skin. It all turned out lovely. 

[Alessandra]

hello you lovely woodland creature.....your dinner sounds divine.......what a great idea to dehydrate the squash before making the soup. I don't know if I have ever eaten delicata squash but I do love butternut and red kuri and squash soup!
And I love this time of the year. October is my absolute favorite month of all!

[Maureen Griffin]

Hello to the woodland dwellers! Autumn is my favourite time of year - probably because I was born in March (Oz) Cheers