Squash Porridge

 My littlest girl has started pre-school!  She is so happy to join other children her age and to enjoy the wonderful Waldorf-inspired school.  Most Waldorf schools are heavy on the grains, and it can be tedious to send her with her replacement food, but so worth the effort to keep her healthy and nourished.  On one of the days her teacher serves oatmeal, or porridge.  So, I send her with her squash porridge.  She loves it and eats it all up every time.

Ingredients:

• Squash, any variety (my favorites are butternut, acorn, and banana)
• 2 pastured eggs
• 1 tsp. vanilla
• 1 tsp. cinnamon
• water, for blending

Directions:

1. Cut up squash in large chunks, leave the peel on it will save you time.  Steam it over water until soft.
2. In blender mix peeled squash, egg, vanilla and cinnamon.  Add enough water to make the blender move.  The hot squash will cook the egg, don't worry here.  
3. Serve, and enjoy.

Intro: omit vanilla and cinnamon and use egg yolks

Asian Pork Soup

Ingredients:
1 onion, sliced
4 Tb. animal fat, I used pork lard
2 large portabella mushrooms, cut into squares
5 cups bone broth
1 lb. ground pork
3 cloves garlic
2 green onions
2 Tb. apple cider vinegar
5 clusters of baby bok choy, chopped
1 carrot, grated
2 eggs (can easily omit)

Directions:
Heat oil, onion, and mushrooms in soup pot.  When onions are translucent, add bone broth.  In food processor add garlic and green onions, puree.  Add to garlic and onions pork, apple cider vinegar and salt to taste, Puree.  Drop pork mixture into hot broth mixture by the Tablespoon.  After pork is almost cooked ( a few minutes), add chopped bok choy and grated carrot.  Before serving, scramble eggs and slowly add them to the soup, stirring while you add them.  Salt to taste and serve.