I’m so excited about the enthusiasm of the all the people who are enjoying the Challenge! If you’d like to join in the fun, and receive 20 more videos like this one and the holiday eBook, go to reneoswald.com to sign up.

Click more info link for RECIPE… This delicious soup ticks every Simple Savings box. It’s inexpensive, freezer-friendly and easy to make. Equipment: One large stockpot or saucepan Dessert spoon Measuring cup Potato masher 16 small plastic containers, with lids, for freezing individual portions Ingredients: 6 litres of water 1 Jap pumpkin 5-6 carrots 5-6 celery stalks 1/2 Chinese cabbage 8 to 10 cubes of chicken stock, depending on taste 2 cups of red lentils 4 dessert spoons of crushed garlic 2-3 cups of cooked rice Directions: Pour water into the stock pot and bring to the boil while you roughly chop all the vegetables. Add the vegetables and simmer for 20 mimnutes, stirring every few minutes. Then add the red lentils, garlic and chicken cubes, simmer for another 20 minutes, stirring every few minutes. Add the cooked rice, leave to stand for 15 minutes. Mash the soup with a potato masher so the soup is nice and chunky so you can really taste the vegetables. Yum! Spoon the soup into the plastic containers and allow it to cool. Then pop the containers in a the freezer so you can pull them out for an instant nutritious cheap meal. The ingredients for this recipe cost $8.00 and make 16 containers of soup. If you were to buy this much soup in tins it would cost $50. That is a huge saving of $42 on one big pot of soup! Fantastic!

Learn how to make a cashew and pumpkin seed veggie smoothie recipe that is healthy and tastes great in this free nutritional video on making healthy fruit and vegetable smoothies. Expert: Nili Nathan Contact: earth911.org Bio: Nili Nathan, host of “Great Healing Getaways”, is the creator of a television series and Web site on holistic health, where she researches, writes, and reports. Filmmaker: Nili Nathan

RAW FOOD RECIPES ? SPICY PUMPKIN SEED & CILANTRO ? VEGGIE DIP ? 1 bunch of cilantro 1 1/2 c pumpkin seeds 1 jalapeño pepper 2-3 cloves garlic (or more!) Juice of one lime sea salt to taste

www.therenegadehealthshow.com – We’re in Santa Fe getting ready to head into town to check it out… Annmarie found some pumpkins here and decided to make a raw food recipe for pumpkin bars that she got from our friend and raw food chef Frank Giglio’s book. The best news? (Besides the fact that they taste awesome) Is that they’re sweetened with dried apricots! I know you’ll like these, take a look…

I was inspired by Matthew Kenney’s pumpkin pie from his book Everyday Raw. I felt it best to use a recipe by someone who actually knows what they are doing.

Preparation time: 10 minutes

Ingredients:

• 1/2 cup raw cashews that have been soaked in water for 4-6 hours
• 1/2 cup agave nectar (we buy it here)
• 1/4 cup yacon root syrup
• 1/2 cup coconut oil
• 1/2 cup carrot juice
• 1/4 teaspoon sea salt
• 1 1/2 teaspoon cinnamon
• 1 1/2 teaspoon nutmeg
• Vanilla powder to your taste

Preparation:

Blend all ingredients in a blender until very smooth. You can eat this filling as a pudding, (which I like better) or you can pop it into the freezer for 24 hours. I used a mini muffin tray as a mold.

Enjoy!