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Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
The color contrast of the dark green broccoli and rich orange squash makes a wonderful presentation.
Diet Types: Low Fat, Vegetarian
Ingredients:
  • 1 head broccoli, cut into florettes and stems peeled and 1/4 sliced
  • 1 small winter squash (butternut, hokkaido, buttercup,sweet)
  • 1/2 tablespoon melted butter
  • salt to taste
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    If steaming squash: Cut into quarters. Scoop out seeds and place in a heavy pot with enough water to reach 1/2" depth. Cover, bring to a boil, reduce heat to low and simmer until tender, about 20 minutes. If baking squash: Cut squash lengthwise in half. Lightly oil a baking pan and add 1/4 cup water. Invert squash onto pan and bake at 375 until a fork easily pierces skin, about 30 minutes. Using a pot holder, scoop seeds out of baked squash and discard. Scoop flesh into a blender and add butter, Sea Salt and enough water to make a sauce-like consistency. Blend until smooth. Adjust seasonings to taste. Serve over lightly steamed broccoli.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 4
    Amount Per Serving 
    Calories 82
    Calories from Fat 22
     % Daily Value*
    Total Fat 2g4%
      Saturated Fat 1g6%
      Mono Fat 0g 
    Cholesterol 4mg1%
    Sodium 42mg2%
    Total Carbs 14g5%
      Dietary Fiber 6g26%
    Protein 5g 
    Iron11%
    Calcium8%
    Vitamin B-615%
    Vitamin C165%
    Vitamin E13%
    Vitamin A48%
    Selenium9%
    Manganese25%
    Copper5%
    Zinc5%
    Pantothenic acid11%
    Niacin7%
    Riboflavin12%
    Thiamin13%
    Folate32%
    Potassium23%
    Phosphorus11%
    Magnesium11%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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