Creamy Summer Squash Soup

My garden is overflowing with produce right now!  I can't believe it!  We are enjoying zucchini and yellow squash like crazy.  I decided to make a quick soup for dinner tonight and it turned out so good!  My kids ate at least 2 bowls each.  Love that!  They were pounding veggies and didn't even care.  Stellar!  Hope you enjoy this soup, especially if you have zucchini and squash coming out your ears like us!

Creamy Summer Squash Soup

One large yellow squash, cubed

One large zucchini, cubed

1 onion, cut in chunks

2 cups vegetable stock

1-2 cups almond milk

1/4 cup Braggs Liquid Aminos

Combine the veggies and vegetable stock in a large pot.  Bring to boil, turn to low and cook 15 minutes or until veggies are soft.  Add almond milk and liquid aminos.  Blend well.  Flavor with a little more salt, 21 Salute or whatever sounds good to you.  We didn't add anything else to ours.  Delish!  

Ponzo Noodle Salad

We love the Forks Over Knives Cookbook at our house and look forward to trying new recipes often!  This is one we've made a few times and thought I'd share.  It's a cold salad, which is wonderful in this hot weather.  Of course, I always modify a few things, so here is their recipe, modified.  If you want the original, get the book!  I love it!  So useful!

Ponzo Noodle Salad

1 pound brown rice noodles (whole wheat work too)

2 medium carrots, cut in matchsticks

3 green onions (white and green parts), cut in thin strips

1/2 cup coarsely chopped cilantro 

1/2 cup Ponzo Sauce

Ponzo Sauce

Zest of 2 lemons

Zest of 2 limes

1/4 cup agave

3/4 cup Bragg's Liquid Aminos

1/4 cup water

1/4 cup rice vinegar

Whisk Ponzo Sauce ingredients together and store in refrigerator for up to 1 week.  

Cook the noodles according to package directions.  In a skillet using very little oil or using water to keep moist, cook the carrots.  Drain noodles and rinse with cold water.  In a large bowl, combine all ingredients and mix well.  This is even better the second day!!!!!  Enjoy!!!