Yield: 6 servings

1 large butternut squash (about 2 1/2 pounds or 1 kilo)
1 cup (240 ml) raw or unsalted dry-roasted cashews
3 ears sweet corn, cooked, or 2 15-ounce (420g) cans whole kernel corn, drained
2 medium onions, chopped fine
2 carrots, peeled and finely chopped
2 stalks celery, chopped fine
1/3 cup (80 ml) water
2 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon ground nutmeg
Freshly ground pepper
2 to 4 cups (1/2 to 1 liter) water
2 tablespoons minced fresh herbs (dill, basil, or parsley)
1/4 cup (60 ml) pomegranate seeds (optional)

1. Preheat the oven to 400 degrees (Gas Mark 5). Place the whole butternut squash on a dry baking sheet, and bake for 1 hour or until soft to the touch.


2. Grind the cashews into a course meal in a food processor, or process them in an electric mini-chopper/grinder or coffee grinder for a fine meal. Set aside


3. With a sharp knife, cut the corn kernels off the cobs and set the kernels aside.


4. Combine the onions, carrots, celery, water, and garlic in a large stockpot. Bring to a boil over high heat, then lower the heat to medium-high. Cook for about 5 minutes, or until the vegetables are soft and transparent, adding more water if needed. Add the corn along with the salt, nutmeg, and pepper.


5. When the squash is cool enough to handle, cut it in half lengthwise and discard the seeds. Scoop out the flesh, and process it in the food processor or blender until smooth. Add to the stockpot along with ground cashews.


6. Stir in enough of the water to reach the desired consistency. Simmer for 5 to 10 minutes to blend the flavors. Adjust the seasonings, if needed.


7. Ladle into soup bowls. Garnish with the fresh herbs and pomegranate seeds, if using.

Savvy consumers reading the label on this product would quickly realize that many non-dairy creamers are not non-dairy because the labels clearly indicate the product contains sodium caseinate (a milk derivative).

Dairy scientists and the Food and Drug Administration agree that these are non-dairy creamers because the caseinate has been so altered it can no longer be considered dairy. According to the information on the Coffee-mate website, "When sodium caseinate is processed, it is so materially altered that both dairy scientists and government regulators no longer regard it as a true dairy substance. This is why sodium caseinate can be an ingredient in non-dairy products according to FDA's regulation 21 CFR101.4 (d). Sodium caseinate also is not a source of lactose."

Title 21 of the Code of Federal Regulations Part 101 deals with food labeling. Section 101.4 presents the rules for designation of ingredients in foods. Section 101.4 (d) reads as follows:

Weighing in on the issue is the Union of Orthodox rabbis who certify kosher products. To satisfy this group Nestle Carnation has modified the label on the packaging. On the website, the company states, "NESTLE CARNATION COFFEE-MATE products are non-dairy and are Kosher according to the Orthodox Union (as indicated by the 'O.U.' symbol). As a courtesy we place a "D" next to the Kosher symbol, 'O.U.', to alert those who adhere to strict religious practices. COFFEE-MATE contains an ingredient called sodium caseinate which is a milk derivative, but is classified as a non-dairy product."

NESTLE CARNATION COFFEE-MATE was the first non-dairy powdered creamer making its debut in 1961. In 1989 the company launched its Liquid Non-Dairy Creamer. Nestle, the world's largest food company has been harshly criticized in recent years for its aggressive marketing techniques for its baby formula in third world countries. Their efforts have encouraged women in those countries to abandon nursing and use Nestle formula instead.

Sharing shelf space with Coffee-mate in the coffee section and in the refrigerated case are two other major brands: Borden Cremora from Eagle Family Foods and International Delight from Morningstar, a division of Suiza Foods Company. Suiza is part of Dean Foods, a huge dairy conglomerate. Morningstar is not to be confused with Morningstar Farms, a division of Kellogg's that produces vegetarian foods.

The principal ingredients in all of these nondairy creamers are sugars and vegetable oils. The three brands contain partially hydrogenated oils loaded with trans fats. The Coffee-mate label indicates the oil could be any of the following: coconut, palm kernel, soybean, cottonseed, or safflower. The sugars are a combination of corn syrup, maltodextrin, and sugar.

All three brands contain sodium caseinate. The sodium caseinate's purpose is to provide a hint of dairy flavor as well as to create a thickening and whitening for a creamy look and feel. Sodium caseinate is obtained from fresh and pasteurized skim milk by acid coagulation of the casein, neutralization with sodium hydroxide, and drying in a spray dryer.

Common among the nondairy creamers is dipotassium phosphate (a powder used to moderate coffee acidity), mono and diglycerides (to prevent oil separation), and natural and artificial flavors and colors.

Those seeking a vegan non-dairy creamer that is "truly" without milk derivatives could find two soy-based brands on the shelves of health food stores or large supermarkets with health food sections.

Westsoy Crème de la Soy is made from organic soybeans, filtered water, brown rice syrup, organic expeller pressed soybean oil, natural flavors, dipotassium phosphate, and carrageenan (a thickener derived from a red seaweed commonly called Irish Moss). Westsoy is a division of Hain Food Group, a natural food conglomerate.

Another vegan creamer is Silk Original Creamer produced by White Wave. This product contains filtered water, whole organic soybeans, expeller pressed organic canola oil, naturally milled organic evaporated cane juice, maltodextrin (from corn), soy lecithin, potassium phosphate, sodium citrate, carageenan, tapioca starch, and natural flavors. White Wave is now a division of dairy conglomerate Dean Foods that also produces International Delight creamers.

In our opinion most non-dairy creamers flunk the test. The first and only question on the test asks whether the creamer is non-dairy. Those that contain sodium caseinate are not what they're quacked up to be!

Our Aunt Nettie has a head like a hard disk. It's filled with gigabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.

Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.

Here's some homespun advice from Aunt Nettie about dealing with colds.

Gosh, sufferin' from a miserable cold that wants to be a hanger-on-er kin be a terrible ordeal fer anybody, but there's help fer it. But when I tell ya what it is, don'tcha git yer dander up 'n' say, "I cain't."

Git yerself over ta the market, 'n' treat yerself to a heap o' those nice sweet onions, maybe those dee-lishious Maui onions. Now yer gonna eat 'em ever' day, 'n their best when they's raw as kin be. Cut 'em inta yer salad, tuck a nice thick slice inta yer san'wich, or jes bite inta the whole thing jes like it was an apple.

Now if'n ya cain't find them sweet onions, git them brown ones 'er even them red beauties. They's a little stronger, but mighty good with the antibacterial 'n anti-viral power.

One o' my favorite onion treats is a nice thick raw onion slice top o' some sprouted rye bread with some fresh ripe avocado spread on it. Now that's good eatin' 'n' it's good fer ya, too.

If ya really cain't stand 'em raw, well, then cook 'em 'n eat 'em ever' day that way. Now, ya might could jes add some fresh garlic to yer fixin's fer a bigger protection.

Here's hopin' y'all have a healthy year.

Yer ever lovin' Aunt Nettie