When I discovered my passion for nutrition, I was in a low place.

I had run out of options for the endless pain I was having in my chest. It wasn’t until after the correct diagnosis of Pectus Excavatum and the corrective surgery that followed that my eyes really opened to a whole different perspective on wellness; nourishment from a holistic perspective. Up until then, I had felt so alone in this journey - like produce that aesthetically doesn’t line up to market standards and goes to waste.

Using produce that would have otherwise been discarded, I was able to make this creamy butternut squash + beet soup, with a side spinach salad topped with fresh mandarin slices for the perfect fall spread! Scroll down for the full recipe.

Butternut squash + beet soup

• 1 butternut squash, roasted

• 1 beet, roasted

• 1 cup coconut milk

• 1/2 cup hot water

• garlic, sea salt, and pepper to taste

The study of nutrition rescued me. To read about my wellness journey and see more recipes, come see me at detroitbrusselsharder.com

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