Two Thanksgiving Recipes From Bonnie & Carolyn.

Macadamia Roasted Asparagus

Macadamia nut oil has, at about 79 percent, the greatest concentration of monounsaturated fats of just about any oil out there. That’s good news for your cholesterol count, as monos effectively reduce the “bad” LDL cholesterol without lowering the “good” HDL variety. Monounsaturated fats may also improve insulin sensitivity, which helps prevent metabolic syndrome, a condition in which the body becomes resistant to its own insulin.

2 bunches fresh asparagus
2 T. macadamia nut oil
sea salt to taste
freshly ground black pepper to taste
¼ cup shaved parmesan

Preheat oven to 400 degrees. Arrange asparagus on a baking sheet; brush with macadamia nut oil, and add salt and pepper. Bake for 20 minutes. Remove from oven, then top with parmesan. Serve immediately SERVES: 4


Pumpkin Soup

½ c. green onions, chopped
½ c. white onions, chopped
2 carrots, sliced
1 T. canola or grapeseed oil
1 (16 oz.) organic canned pumpkin
5 c. vegetable broth (Imagine Foods “No Chicken” or Pacific Foods vegetable broth)
2 T. fresh parsley
½ tsp. garlic powder
½ tsp. nutmeg
½ tsp. allspice
dash of San-J Tamari Lite (wheat-free soy sauce)
dash of sea salt (optional)

Sauté onions and carrots in oil in a 4 quart pot. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook for about ½ hour. Puree soup in a blender. This soup may also be served hot or cold. SERVES: 8