Last Sunday, I had a dinner date and, instead of
going out to a restaurant, I decided to make
dinner and try out Jerry’s Pumpkin Squash Soup.
It’s a perfect dish for the Fall. Jerry is a chef
in Las Vegas and is a real genius in the kitchen.
It’s starting to cool off in Florida. It went down
to the low 50’s. Brrr…that’s cold for the
Sunshine State. I knew that soup would hit the
spot on a cold night. I made some lamb burgers
with onions and garlic to boot. Lamb is warming
meat and it’s much healthier than beef, pork or
chicken. Everything was going quite well. I served
the soup in a beautiful crystal glass and
garnished it with pomegranate seeds. It was a hit!
Thanks Jerry for the great recipe. It was
delicious.
I’m used to cooking with gas but this new place
has an electric stove and the broiler doesn’t
work. No problem! I have a steel skillet and I put
that over the electric burners, added a little oil
and put the burgers on. While they were cooking,
we indulged in some fruit of the vine. I noticed
that after a few glasses, when I went back into
the kitchen, it was filled with smoke. Nothing was
burning but lots and lots of smoke. I opened up
the patio door, turned on the fans but there was
still so much smoke. I opened up the door that
leads into the hall and it cleared out in a few
minutes. That was the good part… And then, the
alarm started to beep. I thought it was the smoke
alarm that I often set off at my last abode, but
this one was a lot louder. Before I knew it, there
was a knock at the door, the police and fire
department were there, and when I went out in the
hall, there were a lot of people. Oops! It sounded
the alarm for the whole building! The dinner was
great even with the excitement and the manager
suggested that I go on a raw food diet.
Here is Gypsy Jerry’s Pumpkin Squash Soup recipe.
It’s a good one.
1 small pumpkin
1 butternut or acorn squash
2 sweet potatoes
1 Thai coconut
1 red pepper (roast)
¼ tsp. Spices Pumpkin spices
¼ tsp. Cinnamon
¼ tsp. Sriracha sauce (Get it from any Asian
store)
¼ tsp. Salt
I suggest using all-organic veggies. Wash and cut
veggies and remove all seeds. (The pumpkin seeds
can be left out for a few days to dry and then
bake on a cookie sheet with sea salt.)
Bake the vegetables in a 350-degree oven for
around 45 minutes. This will bring out the flavor
of the vegetables. Check for tenderness with a
fork to see when it’s cooked. Scrape all the meat
out of the veggies. Place in high-speed blender.
Add spices, coconut water and coconut meat. Blend
until hot.
Serve in a wine glass and add pomegranate seeds as
garnish.
• Pumpkin is incredibly rich in vital
antioxidants, vitamins A, C and E and also a good
source of vitamin B complex and minerals.
• Acorn squash is a good source of dietary fiber,
vitamins A, B6, C, folate, potassium and
manganese.
• Sweet potatoes balance the Yin of the body. It
is high in fiber, vitamin B6 and potassium and a
very good source of vitamins A and C and
manganese.
• Thai coconut is low in cholesterol and sodium
and it is a very good source of manganese.
As the weather cools off, our diets, exercise and
meditations should be changed to get ready for the
cold winter months. Eat more soup and root
vegetables. Start doing internal exercises like
Tai Chi and Qi Gong for they will keep your
kidneys warm and healthy while quiet meditations
will keep your internal light glowing all Fall and
Winter. I am putting more time into practicing the
Yin Set http://rechargingqigong.com/yin-set.html
and doing internal mantras
http://rechargingqigong.com/the-internal-mantra-program.html.
Check them out.
I wish you the best in your Health, Wealth and
Happiness!
Dr. Wu Dhi
