I dare to disagree

Volume 1 Issue 10  June 11 2014

One of the greatest writers and poets that ever lived…Maya Angelou passed away recently at the age of 84. I got to know her through the Oprah Winfrey Show and attended her appearance in Montreal. I loved her compassion and bravery. Back then, I took this to heart when she said “We just ought to accept that going through “the change” we become the ‘watchers of the night” (sleepless) and that weight gain was all a part of it”.

Today, I dare to disagree!  Based on what I have learned and experienced personally and professionally, that does not have to be the case. I shared this with a mechanic-minded guy I was coaching on improving his nutrition. “How can you expect to get the desired results from a diesel engine if you fuel it  with unleaded gas?”

Expecting our bodies to perform without nourishing them properly does not make any sense.    Was I tempted to grab some fast food on the fly with moving (AGAIN), this time settling into my new place? Sure, but I knew that by doing that I couldn’t expect to have the energy or concentration I needed.  Know only too well how quickly the fibromyalgia beast can take over.


I am including one of my favourite soups made earlier for the busyness of this week.  It hit the spot for a nourishing quickie.  See below for the recipe.

Another FIT FAST FUN Recipe from Cooper’s Kitchen

Coconut Cream Soup

Coconut Ginger Soup

Serves: 4

Roasted butternut squash soup, made creamy with coconut and spiced with ginger and fragrant cardamom.
  • 1 butternut squash  (May subsititute with combo of carrots, sweet potato and squash)
  • 2 large onions
  • 3 garlic cloves
  • 1 ½ tbsp olive or grapeseed oil
  • Sea Salt
  • 750ml (3¼ cup) vegetable stock
  • ¾ tsp cardamom (or to taste)
  • 3 tsp grated fresh ginger
  • 240ml (1 cup) coconut milk
  1. Preheat oven to 350F
  2. Peel the butternut squash and onions, (sweet potatoes, carrots) cut  into chunks and place in baking dish or on a cookie sheet.
  3. Add in the garlic and vegetable oil, season with salt and mix well.
  4. Roast vegetables in oven for up to 40 minutes until they start to turn brown
  5.  Stir vegetables frequently during roasting so that they cook evenly on all sides.
  6. When vegetables are caramelised switch off the oven and keep warm.
  7. Heat the stock in a pot until it is boiling.
  8. Reduce heat and add the ginger, cardamom and roasted vegetables and simmer for about 8 minutes for flavours combine
  9. Switch off heat and allow soup to cool.
  10. Puree soup in the pot with hand blender.
  11. Then add in coconut milk, mix well and adjust seasoning.
  12. Warm soup thoroughly and garnish with coconut milk and or roasted butternut squash seeds before serving.
Adjust spices to your specific taste.


Bon Appetit!


“Try to be a rainbow in someone’s cloud.”

~Maya Angelou, RIP

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