In a medium sauce pan, whisk room temperature broth with corn starch until there are no more clumps. Add in the ginger and red pepper flakes and bring to a boil.
While the broth comes to a boil, whisk the egg and egg whites together until they are all the same consistency and set aside. I like to do this step in a liquid measuring cup because when you "drop" the eggs in its actually more of a pour, so anything with a spout is ideal.
Once the broth is boiling, remove from heat and slowly pour the eggs into the broth while stirring at a consistent speed. After all of the egg ribbons form, add the green onions and as much salt as needed. I use the low sodium broth because I like to have more control over the salt.
Serve with a splash of sesame oil and enjoy!

Makes approximately 5 cups

In a crock pot combine the butternut squash, carrots, ginger, curry, lemon grass, broth, salt, and red pepper and cook on low for 10 hours.

After the 10 or so hours (once everything is VERY soft), put all the contents of the crock pot into a blender and puree until everything is a smooth consistency. Transfer to a medium-large saucepan, and heat with the milk. I say 1-2 cups depending on how thin/thick you like your soup.

Makes 4 servings.

In a large saucepan, cook bacon pieces, celery, pepper and thyme over medium high heat until bacon is cooked through and celery has begun to get soft.

Add clam juice, water, cauliflower, and clams. Bring to a boil, then reduce heat and let simmer until cauliflower is soft. Reduce heat to low.

In a separate small saucepan, heat the almond milk over a low heat to bring up to temperature. Once warm, add to the large pan with the other ingredients and stir.

Serve with additional pepper and enjoy!!

**I used to make this with red potatoes instead of cauliflower and I have found this recipe is a little sweeter because of the cauliflower. Also note I hesitate to actually call this a chowder as it is pretty thin. If you are eating grains, I suggest you make a roux and add it to the heated milk before combining with everything else to thicken it up!**

Preheat over to 400 degrees fahrenheit. Cut acorn squash in half, scoop out seeds and season with oil, paprika, cooking thyme, and sage. Bake, flesh side up, for 45 minutes.

Once flesh is soft, remove from oven and scoop it all out into a blender. Blend with broth, lemon juice, basil (leave a leaf or two out for garnish), blender thyme, pepper, and a dash of salt. Be careful with the salt, the broth is likely very salty to begin with, Remember you can always add more if its needed. Blend everything until its a smooth consistency!

Makes 1 dinner sized portions. Serve with a dollop of plain greek yogurt (for some cool acidity) and some chopped basil!