40 Days Blog

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40 Days Blog: Four Fun Fruit Feast Recipes

Two Great Recipes from Lisa Dharwadkar: 

1. Butternut Squash Soup

Peel and clean 1/2 a butternut squash

Roast squash in a shallow pan at 400 degrees until well cooked. Put the squash in your vitamix or blender and blend the heck out of it with 1-2 cups water until smooth and velvety (add less water if you like it thicker, and more if you want it diluted).

(I also added 1 full chili pepper because I felt It was a fruit.)

Pour contents into sauce pan over low heat and add some olive oil, salt, and pepper until well heated. 

2. Salad in a Snap

I'm craving salt! This has been one of my favorite fruit feast meals. I'm not sure how compliant it is but I did read that snap peas are fruit so I'm rolling with it. 

1 cucumber well washed with skin, dice in 1 inch cubes
2 Roma tomatoes chopped
1 cup sugar snap peas (including pods) chopped coarsely
Juice of 1 lemon
Oil of your choice (I used grape seed and it was fantastic)
Sea salt
Cracked pepper

Combine the salad and enjoy.

Hope you like these!

My avocados are slowly and painfully ripening and they taunt me when I walk by our fruit bowl.  With my luck they will be ripe after the fruit feast. I will love them just as much then. :)

Two More Great Recipes from Jami Senchesen : 

Here are a couple of recipes I made during my fruit feast:

3. Pina Colada 'Hold the Rum' Smoothie

1 cup orange juice (Trader Joe's sells already fresh squeezed unpasteurized OJ)
1 medium banana sliced and previously frozen
3-4 small pineapple chunks
1 tsp coconut flakes

Place all ingredients in a blender and blend until smooth. It tastes a lot like a pina colada but without the rum!!

4. Tomato Red Pepper Soup

Makes two large bowls

4-5 small-medium sized tomatoes (I used vine-ripened)
2 Red Bell Peppers - diced
1 tbsp olive oil
Juice of 1 lemon
Salt and Pepper to taste
Optional: diced avocado

In a large pot, pour olive oil and coat bottom of pot. Add red pepper and cook for about 3-4 minutes to slightly brown over medium to medium high heat. Throw in tomatoes and cook for about 10 more minutes or until tomatoes and peppers are soft and tomatoes have cooked down. Stir in lemon juice at end of cooking. Turn off heat. Blend until smooth with an immersion blender or allow to cool slightly and blend in a standard blender. To remove some of the tomato seeds, you can run soup through a strainer or flour sifter. When you are ready to serve dice half of an avocado and place on top of soup to add a bit of creaminess.

Hope you enjoy!! If I come up with anything else, I'll be sure to pass them along!