Crazy fun and exhausting Sunday: I ran intervals during the peak of the heat today, and followed interval training with an unplanned and thoroughly enjoyable river swim. I am still recovering from yesterday’s weight lifting work out which went on for about 2 1/2 hours! I need to end all this with some yoga. But before I do–I wanted to share some of the yumminess that fueled this weekend’s endeavor: my delicious, very simple, and even more affordable squash and carrots cream soup.
The squash was freshly picked from my neighbor’s wonderful little organic garden;
1 extra large squash
4-5 large carrots
2 cups of almond milk
salt and black pepper
1 tbsp of olive oil
fresh basil to taste.
Boil the squash and carrots until soft, and put them in a blender with the milk, spices, basil and olive oil. Blend until creamy. Enjoy with some croutons or even purple corn chips. It’s DELICIOUS! And easily a sixpence recipe 😀