Flax Meal Pizza Crust This is a variation of a flax meal focaccia bread, which is a dense "good for you"

type of bread. It makes a pizza that is about 12 inches in diameter, although you can spread it thinner and larger if you want. This is a hearty, very whole-grainy approach. It's fairly thick, but you can make it thinner if you want. You can't pick it up while it's still hot, but when it cools somewhat, you can. INGREDIENTS: * cup of flax seed ground, cup of quinoa, cup of buckwheat flour (these are all seeds high in fiber and protein) You could use some coconut flour or put in a little arrowroot to make it lighter. * 2 teaspoons baking powder * 1 teaspoon salt * 1 teaspoon oregano and 1 basil, and some garlic powder (That is what I put in mine and I just taste it until I get the right taste.) * Stevia * 3 Tablespoons of Macadamian oil * 3 eggs * 1/2 C water ( I used raw milk and on my second one I used cup of organic cream and water) PREPARATION: Preheat oven to 425 F. 1. Mix dry ingredients together. 2. Add wet ingredients, and mix very well. 3. Let sit for about 5 minutes to thicken. 4. Spread on pan (I put it on a silicon mat or greased parchment paper). Just put some flour on top and gently press out to size of pan. 5. Bake for 15-18 minutes until cooked through, then add toppings and cook until they are done. I fixed this today and the crust was great without the rest of the pizza stuff. I cooked my onions and red bell pepper in a skillet and cooked my meat separate and grated my organic raw mild cheddar. I put tomato sauce on the cooked crust, and some garlic powder, then added my cheese, and toppings. Only cook in oven a few minutes to melt the cheese but not cook it. We want to eat our dairy raw. I had my family over tonigh,t and they all liked it very much. There is no reason to do without anything that we love, just critique it a little and we can have it.

Asian Chicken Salad with Spaghetti Squash Prep Time: 25 minutes 1 cooked spaghetti squash, cooled 2 cups shredded cabbage 2 cups cut-up cooked chicken 4 green onions, chopped Dressing: 1/4 cup apple cider vinegar 3 tablespoons coconut oil 2 teaspoons soy sauce or Bragg's liquid amino 1 teaspoon minced ginger root 1/2 teaspoon dark sesame oil 1 clove garlic, minced sweetener to taste Toss spaghetti squash, cabbage, chicken and green onions in large bowl. Shake dressing ingredients in jar with tight-fitting lid. Pour over salad; toss to coat. Better the next day! Refrigerate leftovers. It makes a LOT, so you might want to cut it in half the first time you make it to see if you like it. Note: You can also add many things to this salad like black olives, walnuts, pecans, broccoli slaw, shredded moz cheese, roasted pumpkin or sunflower seeds, etc. I like CRUNCH in my salads!

Stuffed Mexican Pie Ingredients: 1 lb ground meat, cooked & drained (use ground sirloin, lean ground pork, or ground white meat turkey or a combination of any two.) 1/2 cup chopped onions 1/4 cup chopped green pepper 2 teaspoons chili powder 8 oz. shredded cheese [your choice] 8 oz. can tomato sauce 1/2 teaspoon garlic powder 1/2 cup + 1 Tablespoon sour cream 1 egg white, beaten stiff Place meat, onion, pepper, sauce, garlic & chili powder in skillet. [Drain excess fat if any, esp. if you use ground beef which I did. In fact, next time I'll cook the hamburger first, drain it, THEN add the other ingredients.] Simmer 8 to 10 minutes. Spray 8x8 pan with Pam. Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375F for 25-30 minutes. Serves 6.

Crispy Coconut Chicken Salad 2 boneless, skinless chicken breasts 1/4 cup unsweetened coconut flakes 1/4 cup ground flax seeds 1 egg, beaten 2 tablespoons Virgin Coconut oil 4 cups mixed greens Rinse chicken and pat dry. Cut the chicken into strips and set aside. Mix coconut flakes and ground flax seeds together on a dinner plate. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture. Heat the oil in a pan and saut the chicken strips until completely opaque through the center. Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette. Serves 2

Spinach "Flat bread" 1 package (10 oz) Spinach, frozen, chopped or leaf, thawed & drained 2 Egg whites 2 Eggs, whole 1/2 tsp Garlic, finely chopped 1/4 cup Onions, chopped (I use onion powder) Other seasoning to taste if you like Combine all ingredients in a mixing bowl. If you want it finer, less chunky, mix in blender. Spray a non-stick pizza pan or small cookie sheet with an olive oil spray and pour mixture into pan. I pour mine onto parchment paper. Then I can just pick the whole thing up by the paper ends when it's done, and put it on a rack to cool. Make sure mixture is spread out evenly. Bake in a 400 degree oven for 15 minutes. Use a spatula to remove immediately and let cool on rack or paper towel. Cut into 6 equal size pieces and load up with your favorite sandwich toppings. Tastes great grilled or toasted and freezes beautifully! I love this recipe! It only takes 5 minutes to prepare and 15 minutes to bake. Make up a couple batches at a time and freeze in baggies. You'll always have an easy flatbread ready to top anytime.

Red Cabbage and Apples Prep: 10 min, Cook: 15 min. 1 Medium size red cabbage shredded I just slice and chop coarsely 2 tart apple such as granny smith , peeled, cored and chopped 1/4tsp. ground cinnamon 1/8 tsp. cloves 1/8 tsp. mace (I omitted this) 3 Tbs. Apple cider vinegar a couple of cups of water depending on the amount of cabbage or I use organic chicken broth. Add all ingredients to a large pot and cook until cabbage is tender. About 15 min 1/8 tsp. stevia 1-2 Tbs. flax oil depending on how much you will be eating. Stir in stevia and oil and serve. This makes quite a lot. I divide in half and add the oil. Then I can reheat and add oil to the next days servings. I believe that this is legal for phase 1 if you have not had all your fruit for the day. Enjoy!

Quick Berry Sauce Two 10 oz. bags frozen or 2 pounds fresh berries - strawberries, blue berries, black berries, raspberries or combo 1/4 tsp. stevia 2/3 cup plus 1/4 cup filtered water 1 Tbsp. arrowroot 1/4 cup lemon juice Bring berries, stevia and 2/3 cup water to a boil in a meduim saucepan over medium high heat, stirring often. Stir 1/4 cup water and arrowroot in a small bowl until smooth and stir into berry mixture. Return to boiling, stirring constantly; cook until thickened about 1 minute. Do not over cook. Remove from heat and stir in lemon juice. Makes about 4 cups for 24 servings. Great over my pancakes (1 cup of steel cut oats, 1 cup of organic cottage cheese, 3 omega three eggs, blend together and cook in skillet like normal pancake batter)

Guiltless Tomato Soup 28 oz can chopped tomatoes 4 cups chicken broth 1/2 cup oatmeal 1/2 cup peeled and diced carrots 1/2 cup finely sliced celery 1/2 tsp. basil 1/2 tsp oregano Combine all ingredients in a sauce pan over medium-high heat. While cooking, stir occasionally, until vegetables are softened, about 30 minutes. Remove from heat. Allow to cool slightly. Puree using an immersion blender (or regular blender). Season with salt and pepper. Note: I like to puree only about half of the mixture and leave the rest chunky, then combine. I don't like my soup to be like baby food. I want chunks of veggies, etc. I am cutting some of the chicken broth and adding some whole cream to mine!

Valley Ranch Dip 1 cup sour cream 2 Tbsp. onion powder (you may use onion flakes or fresh minced onion) 1/2 tsp. garlic powder (you may use fresh, pressed) 1 tsp. dill weed 1 Tbsp. parlsey flakes 1/2 tsp. apple cider vinegar dash stevia powder Mix all well. Allow to sit in the refrigerator 1 hour (minimum) for flavors to meld. Serve with veggie dippers or tortilla chips (see recipe). Thin with cream or oil for salad dressing. (add more herbs and spices)

Carrot Snack Cake or Muffins

2 meduim green apples, peeled and cored 3 - 4 large carrots, peeled (eyeball the pulp amount) 1/4 cup of buckwheat flour / 1/4 flax seed ground 1/4 quinoa flour / 1/4 pumpkin seed ground 1 Tbsp. arrowroot powder (You can use more arrowroot and cut back on one of the other flour or replace one of the other flours that you may not have) 3/4 tsp. stevia powder 1 1/4 tsp. baking soda 1 tsp. baking powder 1/2 tsp. sea salt 1/2 tsp. cinnamon 1/3 c. macadamia or coconut oil 3 Tbsp. butter, melted with the oil 1 tsp. vanilla / or maple extract 2 eggs 1/2 cup chopped nuts, optional If you have a juicer or grinder, grind both carrots and apples together. Use juice and pulp. (To use apple sauce replace with about 1 cup sauce, and shredded carrot.) In a bowl combine flours, stevia, soda, baking powder, arrowroot, salt and cinnamon. Add carrot, apple, oil, butter, vanilla and eggs. Mix well. Add chopped nuts. (dried fruits are not allowed) Pour into greased or papered 9X9 or 8X8 pan or muffin tin. Bake at 350(F) for 25-30 minutes. (Do not overbake. Once center is set and it springs back when lightly touched, it is good and moist.)

Pumpkin Muffins no dairy, no sugar, no gluten 3 T organic olive oil 3 large eggs 1/2 cup pumpkin Beat these 3 ingredients together, and then add: 3 tsp. stevia dissolved in 1/4c of water 1 tsp. Vanilla 1 Tbsp. fresh lemon juice Mix the following together and add to the above: 2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. baking powder 1 tsp. baking soda 1 cup ground flaxseed meal (make sure this is as fresh as possible) 1/4 cup amaranth or quinoa (or your preferred flour) 4 oz. chopped nuts (optional) Mix all ingredients together quickly and immediately spoon into muffin pan/papers. Mixture will start to expand as lemon juice reacts with baking powder and soda. Bake at 350 for 20 mins. This recipe makes 12 muffins; however, you may also double the recipe and get 18-20 larger size muffins. Top with a whole pecan for a nice presentation. Good with a nice spread of almond butter or even just some organic coconut butter!!!

Cranberry Walnut Cookies With their festive red cranberries, these drop cookies make a nice Christmas cookie, but they are a great healthy cookie any time. Sugar free, low carb, and gluten free. See notes on some of the ingredients below. INGREDIENTS: 1 cups almond meal 1 cup whey protein powder (goatein) cup (one stick) butter 4 oz cream cheese 2 eggs 1 cup sugar substitute (stevia or other acceptable sweetner to taste) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon salt 2/3 cup chopped walnuts 1 cup whole cranberries (blueberries, chopped green apples, grated carrots, or anything that you desire) PREPARATION: Notes on Special Ingredients: In this recipe, a combination of almond meal and whey protein powder takes the place of flour. If you use a flavored protein powder, you will probably want to cut down the amount of sweetener in the recipe. Preheat oven to 375 degrees F. 1) Cream butter and cream cheese together until fluffy. Add sweetener, cinnamon, and salt, and beat again. Add eggs, and beat until combined. 2) Add almond meal, protein powder, and baking soda and combine well. 3) Mix in cranberries and walnuts. 4) Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered with a silicone mat. The size is up to you, but avoid very large cookies. 5) Bake about 7-9 minutes, until top is just browning. Cool completely before eating - really, they are so much better after they are cool. I don't know why. Store in a sealed container. Note: Almond flour and meal are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds. In either case, the consistency is more like corn meal than wheat flour. I find that for the most part they can be used interchangeably.

Sugar Free Chocolate Pecan Torte INGREDIENTS: 2 cups pecans 1/3 cup cocoa 1 t baking powder 1/4 t salt 4 eggs 1/2 cup (I stick) butter, melted 1 t vanilla Artificial sweetener equivalent to 1 cup sugar [or stevia, xylitol, honey, whatever you like!] 1/2 cup water PREPARATION: Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan. 1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal. 2) Add the rest of the dry ingredients and pulse again. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.) 3) Add the wet ingredients and process until well-blended. 4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean. 5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.

APPLE COOKIES 1 raw apple, medium, 1 scoop of whey powder, 1-2 rounded tsps of flax seed, 1 packet of stevia plus, if needed, (honey) 1 egg white Nuts (walnuts, pecans) Shred the apple (very fine shred) into a bowl. Drain off excess juice and save. Add in egg, whey powder, flax seed. Add water or juice if necessary, since the powder absorbs a lot of fluid. Resulting mix should be the consistency of cookie batter - you'll need to experiment with the ingredients to get it just right, you may need to add more fluid, either the juice or something. Add stevia plus to taste if not sweet enough (but it should be, since the apple is sweet). Put down on cookie sheet in cookie sized lumps, cook for about 10 minutes at 375 (then check, you may need more time).

Coconut Macaroons I have made these many times 1 cup Unsweetened coconut* 5 small scoops stevia powder (2 1/2 full droppers liquid) NOTE: Start shy of quoted measure - Check for taste before adding more!!!! 2 egg whites 1/4 tsp. vanilla pinch of sea salt Optional: Cocoa powder Roll dough into balls, place on ungreased cookie sheet. Bake at 300 for 10 minutes. Top with a pecan or add chopped nuts to the mix. * You can substitute almond flour for the coconut.

Slushies (pg. 31 in Vol. 1 cookbook with a few changes) 1 cup ice cup cream cup water 1 tsp. vanilla stevia to taste (2-4 small scoops or 2 packets) Blend ice in blender until powdery. Add water, blending until everything is moving. Add cream and stevia. Add flavor option. Options: 1 tsp. carob powder and cup carob chips 1 tsp. cinnamon 3-4 Tbsp. coconut shreds cup fresh berries 2 Tbsp. lemon, lime, key lime or grapefruit juice (increase sweetener) Chopped apple or other approved fruit

Almond Butter Cookies 6 Tbsp. butter 1 cup unsalted almond butter 1 cup xylitol (sub. 1 cup apple sauce if you don't have xylitol with 1/2 tsp. pure stevia powder.) If you don't crave sugar, you can lower this amount to as much as 3/4 cup xylitol. 1/2 tsp. baking soda 1/2 tsp. arrowroot powder 1 tsp. sea salt 1 egg 1 cup buckwheat flour (If you use whole wheat, allow to set for 1 hour for the wheat to absorb the liquid. Other grains work with this as well.) Using softened butter, mix in the almond butter, add xylitol, soda, arrowroot and salt. Mix well. Add egg and mix again. Add flour. Using spoons, place blobs on a cookie sheet. Bake at 350 (F) for 10-12 minutes. Cool slightly before removing to plate. These are very crumbly!!! We almost had to use a spoon to eat them. To fix that add a 2nd egg or allow dough to sit longer.

Pie crust 2 cups nuts, flax meal or coconut, or combo (pumpkin seed is great), ground pinch sea salt dash stevia

3 Tbsp. butter, melted. (substitute, coconut oil) Mix well, press into pan, bake 350 for 5 min. for baked 12 min. for chilled recipes. For quiche or other savory recipe omit the stevia and add some of the herbs from the recipe. Use with key lime pie!

This one looks interesting - I would add 2 Tbsp.(+/-) coconut shreads to this... Pumpkin-Coconut Squares 1 can - 15 oz Organic Pumpkin 1 tsp. pumpkin pie spice* 1/2 cup Coconut Flour 1/2 tsp. aluminum free baking soda 3 eggs 2 Tbsp. of Coconut Cream Concentrate dissolved in 1/4 cup water or just whipping cream 2 Tbsp. butter 2 Tbsp. Virgin Coconut Oil Procedure: Pre-heat oven at 350 degree F. Mix the coconut flour with baking soda. Set aside. Blend all the rest of the ingredients and then mix with the coconut flour and baking soda mixture. Mix well. Grease an 8 x12 rectangular pan with coconut oil. Pour the mixture on the pan. Bake at 350 degree F for 45 minutes. Test to see if it is already done by inserting a clean toothpick in the middle. When the toothpick comes out clean or with no residue, the mixture is done. Cool down. Cut into squares. *Pumpkin Pie Spice cinnamon, ginger, nutmeg, cloves. Tentative mixture 2 Tbsp. cinnamon powder 1 tsp. ground ginger

1/2 tsp. nutmeg 1/4 tsp. ground cloves Mix well. Store air tight in jar. Use within 1 year.

Key Lime Pie 2 large or 3 medium egg yolks 1 1/4 cups heavy cream 1/2 tsp. pure stevia powder 1 1/2 tsp. finely shredded lime* peel 1/3 cup key lime juice* Baked pie crust Meringue recipe In a bowl, beat yolks until thick and lemon colored. Stir in heavy cream, stevia & lime peel. Gradually add lime juice, beating at low speed just until combined. Do not overbeat. Spoon lime mixture into pie crust. Spread meringue over filling: seal edges. Bake in a 350* (F) oven for 15 minutes. Cool. Cover and chill. Serves 8. * Can substitute lemon, or regular lime for Key Lime. Creamy Key Lime Pie Omit meringue, Cover and chill filled crust for 4 hours. Top with whipped cream. (The acid from the citric juice will "cook" the eggs. - It is called chemical cooking.) Meringue 3 egg whites

1/2 tsp vanilla 1/4 arrowroot (was cream of tartar - stabilizer for beaten egg whites.) 1/4 tsp. pure stevia powder OR 6 Tbsp. xylitol. Bring egg whites to room temperature. In a mixing bowl combine egg whites, vanilla, stevia and arrowroot. Beat with electric mixer on medium speed about 1 minute until soft peaks form. Increase speed (add xylitol - if using - 1 Tbsp at a time) and beat until mixture forms stiff, glossy peaks. Immediately spread over pie filling and carefully seal to the edge of the crust to prevent shrinking. Bake as directed in pie recipe.

Carob or Chocolate Brownies

1 stick butter (8 Tbsp.) 9 Tbsp. carob powder or cocoa 3 Tbsp. coconut oil 2 large eggs 1 tsp. stevia 1/2 cup coconut flour (*or oat flour or other that you want to try) 1/2 cup almond flour (just grind some raw almonds) 1/2 cup almond butter 1 cup apple sauce (green apples) I will just juice my green apple and use the pulp 1 Tbps. arrowroot powder Preheat oven to 350. Butter or oil bottom of pan. Line with waxed or parchment paper. Oil or butter paper. (9 X 9 or 8X8) Soften butter, mix in carob, oil and stevia. Blend eggs together. Add to carob mixture. Mix well. Add flours, applesauce and almond butter. Blend well. Smooth into prepared pan. Bake at 350 for 25-30 minutes.

Delicious Coconut Flour Blueberry Muffins For Breakfast

Preheat oven to 400 degrees. Makes 6 muffins 3 Eggs 2 T Unsalted Butter (melted) 2 T Heavy Cream or Coconut Milk 3 T Honey or equivilant of your favorite sweetener (I used 4 packets Stevia Plus) 1/8 tsp Sea Salt 1/4 tsp Vanilla 1/8 tsp Almond 1/4 C Sifted Coconut Flour 1/4 tsp Baking Powder 1/2 C Blueberries (fresh or frozen, towel dried) In mixing bowl, combine wet ingredients. In second bowl, combine the dry ingredients. Next, add all together and stir. Mix will thicken as you stir (the coconut flour expands). Last, gently fold in the blueberries and spoon into muffin tins. Fill each tin halfway. Bake for 15-18 minutes

Sweet Potato Pudding

Ingredients 3-medium-large sweet potatoes (about 1 pounds), quartered 1 teaspoon grated fresh ginger teaspoon cinnamon teaspoon nutmeg 1/8-teaspoon salt 1 tablespoon minced orange peel, (preferably organic) 2 tablespoons orange juice 2 tablespoons molasses cup Yogurt cheese cup pecan halves Directions Preheat the oven to 350 degrees F. Lightly oil a 1-quart or 9-inch baking dish. Steam the sweet potato pieces for about 20 to 25 minutes, until tender. When they are cool enough to handle, remove the skins and mash with a potato masher or fork until completely smooth. Mash in the remaining ingredients except for the pecans. Turn the mixture into the prepared baking dish. Decorate the top with pecans. Bake for 20 to 25 minutes, until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5 to 10 minutes. Makes six servings

SALMON PATTIES
Put all in food processor 1 cup of raw nuts 1 handful of cilantro 1 handful of parsley 1 onion 2 tablespoons of garlic Blend until small pieces Mix in bowl 3 eggs, 1 large can of salmon with bones and chopped ingredients. I also added some raw coconut flakes to help patties to stay

together. You can cook this in skillet in coconut oil or macadamia oil on low heat. You can also bake in oven, just remember to turn when half way through cooking so it will brown on both sides. I enjoy the patties cold as a carry along snack. I just freeze them in single layers, 4 to a quart bag and grab as I go out the door. They will defrost by the time I am ready for a snack. The patties, along with some raw vegetables make a full meal.

Cabbage and Beef

We need to try to eat the dark colored vegetables since they are highest in anti fungal properties, full of antioxidants. Use red cabbage, red onion, grass fed beef or hormone and anti biotic free beef, and organic, low sugar, spaghetti sauce, bell peppers and garlic. I like to cook mine separate. I cook the cabbage and onion in one large skillet and the beef, bell pepper, garlic, and sauce in the other. Add together, and it is delicious all by itself.

ZUCHINNI CASSEROLE WITH LEFTOVER CHILLI

Cut ends off of zucchini and slice lengthwise in inch pieces cup of chopped almonds

Coat bottom of casserole dish with coconut oil, line with zucchini, sprinkle chopped almonds on top, sprinkle dried basil, spread left over chili on top, then top with cheese. Cook in oven for 30 Minutes. I put my cheese on after it is cooked to keep it as raw as possible.

CHICKEN AND BROCOLLI CASSEROLE

Chicken pieces cooked, I grill mine I cup of cooked quinoa Steamed broccoli, as much as you like Cream Chicken broth Cheese Mix chicken, quino, and brocolli and put in oven dish, add cup of broth with a little cream to taste. Bake in oven to get hot, pull out and top with raw cheddar cheese. We dont want to cook our raw dairy.

Basil Tomato Soup Ingredients: 1 (28-ounce) cans crushed tomatoes 1 (14.5 oz) can chicken broth (I just measured out 14.5 ounces from the boxed broth) 18 fresh basil leaves, minced (I used dried with good results) 1 tsp sugar (this was to cut the acidity, so a little Stevia was okay) 1 cup whipping cream cup butter In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Its a chunkier soup, so if you want smooth you can use an immersion blender to get more like the famous canned soup.

Two Cabbage Coconut Slaw

1 cup purple cabbage, shredded 3 cups green cabbage, shredded 2 medium carrots, shredded 1/2 small red onion, sliced thinly into strips 1/2 cup chopped fresh parsley 1 cup coconut milk 1/2 teaspoon Crystal Salt, or to taste 1/2 teaspoon Organic Celery Seed 1 tablespoon fresh lime juice 2 tablespoons Extra Virgin Olive Oil 1/4 teaspoon Organic Cayenne Pepper

Toss cabbage, carrots, onion and parsley together in a bowl. In a separate bowl, mix coconut milk, Himalayan crystal salt, celery seed, lime juice, olive oil and cayenne pepper. Toss dressing with cabbage mixture. Let it sit and chill for awhile before serving to allow the flavors to blend. Makes 10 servings. Serving size 1/2 cup.

Creamy Butternut Bisque This can be made with pumpkin, buttercup or Hubbard squash Serves 6 to 8 Handful of pecans, for garnish (I substitute roasted pumpkin seeds) 4 T unsalted butter 2 med leeks, white parts only, coarsely chopped 1 c coarsely chopped celery stalks and leaves 2 med carrots, coarsely chopped 1-inch piece fresh ginger, peeled and roughly chopped 1 fresh jalapeno chili, seeded and roughly chopped 1 med butternut squash (approx 2 pounds), peeled, seeded and cut into rough cubes (I bake the squash in the oven or microwave, scoop out the flesh and throw away the skin and seeds) 4 c chicken stock or water c light cream or half-and-half salt and freshly ground white pepper to taste Preheat the oven to 375 degrees F. Spread the pecans on a baking sheet and toast in the oven for 4 minutes. Let cool slightly, then chop finely. Set aside. (I saute the pumpkin seeds in butter on top of the stove.) In a soup pot over medium heat, melt the butter. Add the leeks, celery, carrots, ginger and jalapeno and saut approximately 15 minutes, or until wilted. Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes (less if the squash is already cooked), or until all the vegetables are very soft. Let cool slightly, then working in batches, puree in a blender until smooth. Return the puree to the pot and stir in the cream. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into individual bowls, sprinkle with pecans and serve. I will use pumpkin seeds that I have pan fried in butter.