October 2017, Volume 21, Issue 4

1 medium sweet potato 

1 cup butternut squash 

2-3 medium carrots 

1 can coconut milk 

3 cups water or vegetable stock 

2 cloves of garlic

 Olive oil (or coconut or whatever you have!) 

Seasonings and spices (paprika, turmeric, curry, pepper,

salt) 

1 tablespoon fresh ginger (or substitute 1 tsp dried ginger)   

Preheat the oven to 350* and prepare a baking sheet with foil or parchment paper.

Marinate the vegetables in desired seasonings, such as turmeric, curry, paprika, salt,

and pepper – about one teaspoon of each spice or about 5 shakes/sprinkles over all the

veggies. Drizzle with olive or coconut oil. Roast the vegetables in the oven for about

30-60 minutes, or until browned with slight caramelization.

In the meantime, heat the coconut milk and water/stock over low heat. Add in garlic

cloves and ginger. **optional: add in whole spices such as cardamom and Himalayan

pink salt crystals to make a more flavorful broth** Once the vegetables 

Weekly NewsletterKristen Matthews, Member Publication Coordinator

Spicy Squash Soup RecipeBy: Olivia Wollner

Find us!Instagram: @msdo3

Facebook: Montclair State

Dietetics Association 

Website:

montclairdietetic.wordpress.c

om

Spicy Squash Soup

Recipe..........1

Healthy Witches Brew

Smoothie Bowls.......2 

1

Ingredients

are roasted and the liquid has been simmering for about 10 minutes, blend everything together in a blender

or food processor. Add salt and pepper to taste.

Ya got yourself some spicy squash soup which pairs very well with grilled cheese and kale chips. Not to

mention, it’s completely vegan and packed with protein and vitamins!  

October 2017, Volume 21, Issue 4

Weekly NewsletterKristen Matthews, Member Publication Coordinator

Healthy Witches Brew Smoothie Bowls By: Kayla Blake

Montclair State Dietetic Organization · Wednesdays at 3pm · University Hall 1030 · msdomsu@gmail.com 2

Editor's Corner

With Halloween right around the corner, here’s a delicious and healthy recipe to help kick start your morning and fuel your day of ghouling around.

• (1) 15 ounce can lychees in light syrup, drained

• 12-14 blueberries

• red food coloring (we use Wilton gel color)

• 4 packed cups fresh kale

• 2 ripe bananas

• 1 green apple

• 8 Sayer dates or 4 Medjool dates, pitted

• 2 teaspoons chia seeds

• 1/4 cup mixed nuts

• 1 1/2 cups almond milk or regular milk

1. Take the drained lychees and stuff each one with a

blueberry to form an eyeball. Dip a toothpick in red food

coloring and dot the coloring into the cracks in the lychees to

get the look of bloodshot eyes. Put to one side.

  

2. Place the remaining ingredients into a blender and blend

until smooth. The smoothie will be quite thick to ensure the

eyeballs don’t sink.

3. Divide the smoothie between two bowls and top each with

five or six eyeballs. Serve immediately.

Ingredients

Instructions Source: https://www.brit.co/this-witches-brew-halloween-

smoothie-bowl-is-hideously-healthy/

It is finally starting to feel like fall outside!

Hope everyone gets a chance to enjoy all of

this season's produce! Fall is a great time to

enjoy broccoli, cauliflower, a large variety

of squash, lots of greens like swiss chard,

kale and arugula, and of course root veggies

like beets and carrots! Eating seasonally is

also better for the environment. Happy Fall!