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Vegan Recipe; Butternut Squash Soup: FoodSmarty Celina Jean Raw Foods, Nutrition, Wellness



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16 Comments

  1. ugh I dont like brown rice mush. Its not even much better than white. Might as well use the one you like. They are both severy lacking in nutrients or anything other than starch XD, so whatever!

  2. Hi Celina, I loved your soup. I made some small changes like I used cilantro instead of green onion for the garnish. I posted a pic of my soup and your video on my FB page "Vegan's Place" 🙂 Thank You!

  3. Nice recipe, already (bin @ 1:50 ).If u put the oven on not over 250°F then many more sensible micro nutrients, like enzymes stay intact.Rule of thumb is with vegetables preparing,the hotter the preparation, the less nutritious the result will be. It is quite a big fruit, this squash, so if u cook it ideally on 212°F it takes maybe 3 hours in the oven, before everything is well done.I guess patiences gives more chance on health.

  4. probably a good soup. you can just add all the mirepoix add the beginning. but the nutritional info is so vague. like shes just trying to remember terms she has heard before…

  5. Nice kitchen but as a Vegan you should research the dangers of plastics & cooking and what happens when they heat up.

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