SQUASH-RED LENTIL SOUP
- 1 winter squash: best are kabocha, hokkaido or buttercup squash
- 2 tbs. mellow miso
- 1 cup red lentils
- 1 tbs. sesame oil for sauteeing
- 1 large onion
- 1 strip of kombu or wakame seaweed
- parsley for garnish
- 3 bay leaves
Cut the squash into cubes or chunks. Wash red lentil until don’t stick together. Slice the onions and saute on bottom of pot until translucent. Add water, lentils, seaweed and bay leaves. Let boil on medium-low heat and add squash cubes after 10 minutes and cook until squash is very soft. Add mellow miso to taste and let simmer 5 more minutes. Mash squash by hand with potato masher, or strain solid matter out and puree in food mill, blender or food processor and add back to liquid. When done, garnish with parsley or watercress.
For average adult. In general diet should be about 20% grains, 35% protein and 45% vegetables, especially greens and non starchy or sweet vegetables. Usually the diet will widen out to almost everything, at least in moderation in about 3 months after starting taking remedies to cure the cause of the food sensitivities.