Time sensitive and filling up fast...

Hi tearty!

At the bottom of this message is a delicious recipe, "Roasted
Butternut Squash with Garlic Mushrooms". (Yum!)

But first, I'm happy to announce that enrollment has just opened
for the Vegan / Vegetarian Mastery Program!

Unfortunately, the early bird bonus package is disappearing fast.
(It's going to the first 200 students.)

There's also a limited number of spaces for live participants on
the weekly Q&A calls. So I urge you to take advantage of the 15
day trial while you still can. Just click the program you're most

interested in:

 

Vegan program

 

Vegetarian program

Here are the highlights:

----------------------------------------------
15 Day Trial -- Try Before You Buy
----------------------------------------------

When you enroll, you can literally try before you buy. During your
15 day trial, you'll get the first three lessons without risk. If
you're not thrilled, you can cancel with no charges to your credit
card, and no strings attached.

----------------------------------------------------------------
Enrollment Closes at midnight on Wed, 10/14
----------------------------------------------------------------

Each lesson builds on the previous ones. So The Vegetarian Health
Institute can't add new students after the first Q&A call. That's
why enrollment will only be open from October 8-14, 2009.

------------------------------------------------------------
Roasted Butternut Squash with Garlic Mushrooms
------------------------------------------------------------

INGREDIENTS

    * 2 butternut squash
    * 2 tablespoon olive oil
    * 10 ounces baby button mushrooms
    * 2 garlic cloves, crushed
    * Juice of 1/2 lemon
    * 2 tablespoon olive oil
    * Seasoning

Preheat the oven to 220 C / 430 F.

Cut each butternut squash in half lengthways and scoop out and
discard the seeds. Score a criss-cross pattern across the flesh of
the squash and place cut side up, in a large roasting tin. Drizzle
over the olive oil, dot with the butter and season. Cook on the
top shelf of the oven for 40 minutes until tender.

Meanwhile, place the mushrooms in an ovenproof dish with the
garlic, lemon juice, olive oil and plenty of seasoning. Cook on
the shelf below the butternut squash for the last 15 minutes of
cooking.

Arrange the butternut squash on serving plates and spoon the
mushrooms into the cavity. Serve with the Chestnut and Bay Leaf
Gravy, broccoli and roasted baby potatoes, tossed with rock salt.

340 - 11th Street, Suite 4A
Brooklyn, NY 11215
Usa

To unsubscribe or change subscriber options visit: http://www.aweber.com/z/r/?jExsHMy0LCzMTIwcrEy0RrSsrEwMTJyM