this afternoon, i hosted a dear friend for lunch. although i'd made plans with her a while ago, on saturday, my friend's mom died. although the lady in question was in her 90's, and my friend was as well-prepared as anyone could be, i could sense that my friend's entire energy system was reeling under the hit. so, mindful that her root and heart chakras were experiencing the brunt, i prepared this meal for us to share.
butternut squash-apple soup:
1 small yellow onion, chopped
1 tbsp garlic, minced
1 tbsp butter
6 cups cubed peeled butternut squash
2 apples, peeled and chopped
1 box (32 oz) vegetable broth
2 tsp fresh thyme or 1 tsp dried thyme
1 cup light cream
in a large saucepan coated with cooking spray or rubbed with olive oil, saute the onion and garlic in butter until tender. add the squash, apple, broth and thyme. bring to a boil, reduce heat, and simmer for 45 - 50 minutes until squash is tender. using a potato masher, mash the squash and apple. add a tablespoon or so to the cream. heat the cream in the microwave for 30 - 45 second. add to soup slowly. once you add the cream, do not allow to boil.
grilled bacon, tomato and sweet basil sandwiches:
lightly toast four slices of bread. layer broad whole basil leaves, tomato slices and one and a half strips of oscar mayer prepared bacon. brush outside of bread with olive oil and grill in 2 -3 tbsp of olive oil over medium heat until the outside is brown and crispy and the basil is wilted.
peel and slice four granny smith apples. arrange in buttered pie pan. top with a crumb mixture of 1/2 cup flour, 1/2 cup oats, 1 stick softened butter, 1/2 brown sugar, 1 tsp cinnamon. sprinkle 1/4 cup slivered almonds over all and bake at 375 for 25- 30 minutes. serve warm with whipped cream, creme fraiche, or clotted cream.
to complete the rainbow, and soothe both our souls, i served lavender tea.