When I discovered my passion for nutrition, I was in a low place.
I had run out of options for the endless pain I was having in my chest. It wasn’t until after the correct diagnosis of Pectus Excavatum and the corrective surgery that followed that my eyes really opened to a whole different perspective on wellness; nourishment from a holistic perspective. Up until then, I had felt so alone in this journey - like produce that aesthetically doesn’t line up to market standards and goes to waste.
Using produce that would have otherwise been discarded, I was able to make this creamy butternut squash + beet soup, with a side spinach salad topped with fresh mandarin slices for the perfect fall spread! Scroll down for the full recipe.
Butternut squash + beet soup
1 butternut squash, roasted
1 beet, roasted
1 cup coconut milk
1/2 cup hot water
garlic, sea salt, and pepper to taste
The study of nutrition rescued me. To read about my wellness journey and see more recipes, come see me at detroitbrusselsharder.com
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