What The Heck is Astro*Food...
where food and astrology meet for a tasty trip around the zodiac
We're spoiled these days, we really are. Peaches and tomatoes are available in January, most food is sold in hygienic and convenient packages far removed from its original form and source, a complete meal can be on the table in less than 30 minutes with the aid of a microwave oven, and, if we don't feel like cooking, take-out food is just a phone call away. It didn't always used to be this way.More...
Mercury - Virgo RulershipsAstrology is a symbolic language. Every sign and every planet has correspondences and relationships with everything in the world. This simple and elegant system of correspondences is called rulership and is an astrological cornerstone for understanding archetypes, characteristics and traits. MERCURY speaks to ideas, communication and thought. VIRGO speaks to everyday routine, organization and order, personal health, nutrition and body maintenance and how we can help ourselves by being of service to others . The foods and things listed all reflect this whether tangibly or metaphorically. Can you add to the list? What foods and food related items do you think best represent the true nature of MERCURY and the sign of VIRGO? More... |
Butternut Squash Bisque
Serves: 4-6 depending upon size of portionIngredients
2 Tablespoons butter (or use olive oil instead)
2 cloves of garlic peeled, crushed and minced
1 onion, chopped
1 cup carrots, cleaned, scraped and sliced
3 cups chiciken stock or broth
2 cups butternut squash that has been peeled and cut into 2" chunks
1/2 cup yogurt
2 cups milk or half & half if you want a richer soup
2 tablespoons maple sugar for sweetness (or use agave nectar instead for fewer calories and less sugar)
1 teaspoon salt (or more if needed)
Directions
1. Heat the butter (or olive oil) in a large saucepan that will be large enough to hold all the ingredients until the butter is bubbly.
2. Add the onions and carrots and saute for about 5 minutes or until the vegetables begin to soften
3. Add the stock and squash to the vegetables, cover a simmer on medium-low heat for about 10-15 minutes or until the squash is cooked through and tender when pierced with a fork
4. Use a blender or food processor to puree vegetables and stock. If using a blender, it may need to be done in batches. When hot liquids are processed in a blender there is the potential for the lid of the blender to pop off due to the heat from the food. This is easily avoidable by leaving the blender lid slightly ajar so that excess heat and steam can escape and by starting the blender on low speed and then increasing to puree. If using a food processor simply leave the pusher for the feed tube out and very loosely cover hole with a towel.
5. When the onion/carrot/squash puree is smooth return it to the sauce pan stir in yogurt, milk or half & half, salt and maple syrup. Slowly cook over medium heat until soup is heated through.
6. Taste soup and add more salt if necessary.
Ladle soup into bowls and top with a dollop of yogurt, some croutons - pumpernickle croutons are great in this soup. Give a peppermill a few good twists and grind fresh black pepper over the top
