A lot of people I work with try to eat more raw foods, but they need not be so hard on themselves. Cooked squash is a very healthy addition to many diets, and it can be a wonderful vehicle for all kinds of superfoods (like organic coconut oil, high vitamin butter oil, and more.) When raw, they can be very resistant to digestive enzymes, making them difficult to digest, but when they are cooked, the starch molecules are disrupted, and enzymes can get to them more easily. Besides, uncooked squash (like butternut squash) has an off-putting, grainy texture when raw, and seems to be very bitter compared to its creamy, cooked counterpart.
This recipe calls for sweet potatoes, kale, and onions, among other things. I love sweet potatoes, but when I was first introduced to them in my twenties, I only knew of the traditional baked sweet potato served with butter and brown sugar.Obviously, after a while, I realized that I did not enjoy sweet potato served like this anymore because it just was not satisfying and I did not feel good eating it. As it turns out, sweet potatoes are delicious in soups, and as an added bonus, they are antioxidant powerhouses and have strong anti-inflammatory properties.
Another ingredient is kale, this delicious, amazing leafy green. I love kale in smoothies, juices, dehydrated as chips, sautéed in olive oil and garlic, or just cooked in soup. Kale, a member of the cabbage family, has strong anti-cancer properties, has been found to lower cholesterol, is very low in oxalic acid (which bind to nutrients like calcium and prevents their absorption), and is very detoxifying.