That's My Country Clean: Celeste's Story

We are starting a new blog feature series, called, That’s my Country Clean. This chapter will highlight one of our customers, Celeste. She has been a Country Clean customer for several months and has a passion for green living. We are so honored to be able to share a bit of her story and a delicious recipe that she enjoys! Here is her story:

Hi, I am Celeste, a full time working mother of three whose passion is healthy eating and cooking, fitness and having a clean house too! I know some might be thinking that is a bit ambitious with a career and family and all. However I am here to tell you it is possible! Some planning and dedication is required but nothing in life worth having comes easy, right?

I do enjoy cooking so that is a plus, however I didn’t always. When I was cooking the same old dinners week in and week out I hated it. From the shopping to the planning to the prepping and cooking, I loathed it. That has all changed now! So you ask, what changed? Well it is a deep desire to be healthy and fit for my children and for them to be as healthy as they can be. I get such pleasure knowing what I am cooking is healthy and good for them. Doing all this cooking and preparing though destroys my kitchen on a daily basis!

So I am incredibly thankful I found Country Clean! They share my love for healthier living and all their products are earth, kid and pet friendly. No chemicals! I also love that they give me useful cleaning tips to use in between my cleanings.; It makes me feel like they care about my home as much as I do!

The recipe that I am featuring is a “creamy” soup. It is easily converted to a vegan recipe and delicious!


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Roasted Squash, Sweet Potato and Turnip Soup

INGREDIENTS

·2 medium size Winter Squash halved lengthwise and seeds removed

·4 to 6 Sweet Potatoes halved lengthwise

· 4 to 5 Turnips quartered

·tablespoons Vegan Butter

·1 tablespoon coconut oil

·1 medium Granny Smith apple (peeled and cubed)

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·1/2 medium yellow onion diced

·3 cloves of garlic

·1 ½ Tablespoons of dried sage

·4 Cups low-sodium vegetable or chicken broth

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·1 1/2 teaspoons kosher salt, plus more as needed

·1/4 teaspoon freshly ground black pepper, plus more as needed

·1/2 cup toasted pumpkin seeds, for garnish (optional)

·Additional water in ¼ cup increments if soup is too thick when pureeing.


INSTRUCTIONS

Heat the oven to 375°F .

Line a baking sheet with foil. Place the squash pieces cut-side up on the baking sheet. Melt 2 tablespoon of the butter and brush all of it fleshy parts of the squash halves, sweet potatoes’ and turnips. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Take the three garlic cloves and use a garlic press or just dice them by hand.

Take out the squash, potatoes and turnips from the oven when done and set aside to cool.

Melt the tablespoon of coconut oil in a large saucepan or Dutch oven over medium heat. Add the apple, onion, garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.

Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

 Add the vegetable/chicken broth and dried sage to the sauce pan with the apples, onions and etc.

Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash/potato/turnip, until the flavors meld, about 15 to 20 minutes.

Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. If soup is too thick and isn’t blending well add cup of water at a time till desired consistency. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.