Oddly, I think I liked the 'Breathe Easy'. It tastes, to me, in a pleasant way like I'd expect moss to taste. Can't stand the 'Sleep Aid' one, or maybe it was 'Stress Relief' so I'll totally trade you, if you want to give it a shot. :P
recipe suggestion for youasynchronous13December 15 2008, 16:08:23 UTC
I made this and it's completely delicious! (the peanut butter seemed like an odd addition, but it totally works, i used crunchy unsweetened and enjoyed the occasional crunches it added to the soup)
Butternut squash, sweet potato, and peanut butter soup
~2 lbs butternut squash ~1 lb sweet potato, chopped 4 T butter 4 oz peanut butter, smooth and unsweetened (seriously, no Jiff) 1 L veggie or chicken stock 1 t grated nutmeg 1 T honey 1 t salt ½ t black pepper
Preheat the oven to 350.
Cut the squash into quarters and scoop out the seeds and stringy bits. Place the quarters flesh side down on a baking sheet and roast for 1 hour, or until soft. Let cool. Meanwhile, place the sweet potato in a saucepan, cover with cold water, and boil until tender. Drain off the water and mash the sweet potato.
Once the squash is cool scoop out the flesh and puree it. Heat the butter in a saucepan and add the pureed squash and sweet potato. Add the stock, nutmeg, honey, salt, and pepper. Simmer gently for 10-15 minutes.
You know, I've never liked licorice teas until I met the Yogi brand. I like all of 'em: breathe easy, egyptian licorice, and throat comfort.
My new favorite of theirs is non-licorice and might appeal to you: mayan cocao spice tea. (Actually, come to think of it, Ash says she makes a tea quite like it but better; you should ask her for some. I should ask her for some too...)
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Butternut squash, sweet potato, and peanut butter soup
~2 lbs butternut squash
~1 lb sweet potato, chopped
4 T butter
4 oz peanut butter, smooth and unsweetened (seriously, no Jiff)
1 L veggie or chicken stock
1 t grated nutmeg
1 T honey
1 t salt
½ t black pepper
Preheat the oven to 350.
Cut the squash into quarters and scoop out the seeds and stringy bits. Place the quarters flesh side down on a baking sheet and roast for 1 hour, or until soft. Let cool. Meanwhile, place the sweet potato in a saucepan, cover with cold water, and boil until tender. Drain off the water and mash the sweet potato.
Once the squash is cool scoop out the flesh and puree it. Heat the butter in a saucepan and add the pureed squash and sweet potato. Add the stock, nutmeg, honey, salt, and pepper. Simmer gently for 10-15 minutes.
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My new favorite of theirs is non-licorice and might appeal to you: mayan cocao spice tea. (Actually, come to think of it, Ash says she makes a tea quite like it but better; you should ask her for some. I should ask her for some too...)
*hugs and health to you, friend*
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