Edie Shaw-Ewald is a Registered Dietitian and Personal Trainer, and a regular contributor to the Bedford Beacon.
She coaches clients to use real and natural foods to achieve their healthiest body and mind.
She runs her own business called Nova Scotia’s Nutrition Coach:
I listened to Stuart McLean on my way to a Nutrition Month promotion gig at a Superstore today.
Big Mistake. That man always makes me laugh and then cry…and cry and cry and cry. I mean wail!
He touches a tender spot in me and if that happens to coincide with peri-menopausal hormone somersaults. Well, I am a mess.
When I arrived at the store I had to explain to the pharmacy manager that my eyes were red and blurry because of the Canadian story-teller Stuart’s affect on me. He seemed to understand.. ..but then again….Pharmacists probably get all kinds of stories!
March is National Nutrition Month! Eat right and hug a dietitian…..I am always open for a hug!!
This creamy, comforting soup is the perfect accompaniment to a grey, cold drizzly day and Stuart McLean on the radio!
BUTTERNUT SQUASH AND PEAR SOUP
a small knob of butter
2-3 cups of raw (fresh or frozen) cubed butternut squash*
2 ripe pears, peeled and chopped – I used Bosc
1 sprig rosemary
a grind or two of salt (not much)
In a medium – large pot melt the butter over medium heat, and add squash and pears. Let them stew a little in the pot with the melted butter, stir occasionally. Pour in the water, enough to cover the squash. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree in a blender, one or two cups at a time or with an immersion blender. Add a little salt.
It would be nice with a dollop of plain yogurt on top.
* Last summer I picked up a few seedlings of butternut squash. They grew very well in my garden – many squash to peel and cut up for the freezer!! Try it!