Some of us Canadians are getting ready for the Thanksgiving Holiday, Yvan and I will be AWAY for the long weekend.We’ll be visiting my husband’s side of the family in the beautiful Laurentian area. I’ll bring along one of my favorite soup!

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To ensure your diet includes sufficient minerals, eat mineral rich foods daily.

Here a great soup for the fall:

• 1 cup raw lentils (soaked overnight)
• 2 large carrots, thinly sliced
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1/4 cup fresh chopped Parsley
• 1/4  cup  fresh chopped Cilantro
• 3 to 5 cloves garlic, crushed
• 1 tbsp. olive oil
• 1 14-ounce can organic Italian tomatoes or fresh tomatoes
• 1/4 tsp. cumin powder
• 1 tsp. coriander seeds
• 1/2 tsp. Celtic salt
• 1/4 tsp. black pepper
• 3 tbsp. apple cider vinegar
• 2 strips seaweed kombu:
• 1 tbsp. miso
• 6 cups of water

In a saucepan over medium heat, combine all the ingredients and cook for 30 minute, until all the ingredients are soft. Serve 4. NOTE: The Addition of the seaweed kombu will aid in the digestion of the lentil.

1 acorn Squash or butternut squash, peeled, seeded, and chopped
1/2 cup almond butter
1 tablespoon Curry Powder, or curry powder of your choice
1/2 teaspoon nutmeg
4 cups water
1/2 inch fresh gingerroot
1/2 teaspoon Celtic salt

Combine all ingredients in a blender and blend thoroughly.

Excerpted from Rawsome! Maximizing Health, Energy, and Culinary Delight With the Raw Foods Diet, Brigitte Mars

Winter Squash is a member of the Gourd Family. Winter squashes are warm, alkaline, and sweet. They are nourishing to deficiency, anti-inflammatory, antioxidant, energy and immune tonics. Squashes clear toxins from the body, nourish the stomach and spleen. Their high antioxidant content helps prevent bladder, lung, skin, and stomach cancers, stroke and heart disease. They have been used to improve vision, reduce cataracts, treat bladder infections, lower cholesterol, improve dry skin, and promote weight gain. Winter squashes are high in beta-carotene, vitamin C, folic acid, magnesium, potassium, sodium, carbohydrates, and fiber. Read More

3 cups sliced carrots or,1/2 cup fresh carrot juice
2 cups sliced asparagus
1/4 cup raw tahini
3 garlic cloves
1/2 teaspoon grated fresh ginger
Bragg Liquid Aminos, kelp powder, or dulse granules
1/4 cup coarsely chopped chives

Combine the carrots, asparagus, tahini, garlic, and ginger in a blender or food processor, and process until smooth. Season with Bragg Liquid Amino to taste. Chill in the refrigerator for 1 hour. Garnish with the chives just before serving.

Special recipe from the Hippocrates kitchen from Brian Clement’s new book, Life Force: Superior Health and Longevity.