With Valentines Day coming up this weekend, we were torn over what to write about for this post. We wanted to create a really special recipe just for you to treat your special someone (because nothing says love like baking hot and spicy chocolate muffins), but we struggled with the idea of limiting the day to only those in relationships. After all, all of us have so much love all around us whether we’re in a relationship or not so why should only couples celebrate that?
Maybe you have multiple people in your life who will always be there, who know you better than you know yourself and who will always be there at 3am with ice cream when you need it. If you do, you’re a lucky person. But you know who’s just as important and deserves all the love in the world? YOU.
Valentines Day is a lovely day to celebrate the person you love, but who says that has to be another person? Whether you’re in a relationship or not, there are lots of things you can do to celebrate:
Write yourself a love letter.
Go on a romantic walk.
Make yourself a beautiful candlelight dinner.
Take yourself to a movie.
Enjoy a box of chocolates (and don’t share).
Buy that necklace you always wanted.
Maybe loving yourself means spending time cuddled up with some food that makes you feel good, surrounded by the people, animals and things you love. That’s what love is to us.
We hope that no matter who you’re with, you have a lovely Valentines Day filled with love, laughter and health. You can be sure we’ll be celebrating Valentines Day with a dinner that’s just as much fun to make as it is to eat, dancing in the kitchen and cuddling with our two adorable kitties, surrounded by all the things we love.
Happy Valentines Day from Kim and Hector.
- ½ butternut squash
- 1 cup vegetable or chicken broth
- 2 cups water
- ½ cup cashews
- ½ inch slice of fresh ginger
- 1 teaspoon yellow curry powder
- Slice the squash in half, scoop out the seeds and chop it into about 1 inch cubes.
- Bring the broth and water to a boil and add the chopped squash, then cover and simmer for about 10 minutes. The squash should be soft through and easily speared with a fork.
- Add the cooked squash, water and broth to a blender (we used the Vitamix) and add the cashews, ginger and curry powder. Blend on high until smooth. Be careful when you open the blender, as the mixture is hot and might spatter as you remove the lid.
- Serve hot all by itself, or topped with tofu or chicken. The remainder will keep in the fridge for a few days or in the freezer for months (cool the soup before freezing) and is easy to reheat in on the stove or in the microwave.