This holiday season, more than ever, many of us have come to the realization that less can be more. The Center for a New American Dream has loads of great resources to help you consume responsibly to protect the environment, enhance quality of life, and promote social justice. They have a great Si mplify the Holidays page with great ideas.

The holiday shopping frenzy is upon us, but before you race to the mall to claim your new PlayStation 3, iPod or giant flat-panel TV, you might want to heed the words of the Rev. Billy a.k.a. performance artist Bill Talen. He first caught my attention last year with his movie, What Would Jesus Buy. His message is one you've heard before: Reduce, Reuse, Recycle. He and his choir deliver this message in a very entertaining way.

Got people on your gift list that already have just about everything?

Consider giving a gift of a water buffalo or a flock of ducks this holiday season. By choosing a gift like this, you can help children and families around the world receive training and animal gifts that help them become self-reliant. Heifer International is a non-profit organization whose goal is to help end world hunger and poverty through self-reliance & sustainability.

You may have read about Heifer International in the New York Times this past summer about how a goat enabled a young girl from Uganda to get a college education.

Over the years, I have found a number of great kitchen tools that make my life easier. For instance, my favorite Japanese rice maker that cooks my oatmeal and wakes me up in the morning to a happy Japanese song. Or, my daughter's favorite new toy, our seltzer maker that is environmentally friendly. You can find info and links to all of these products on my newest blog, SuRu's Favorite Things. I'll be adding more links to products and causes in the coming months.

I found this recipe on Culinate.com last month and have been making it on a regular basis ever since. This delicious, nutritious soup is a great way to get your greens.

1 butternut squash, split in half, seeds removed
2 garlic cloves, unpeeled
~ Extra-virgin olive oil
1 yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 Tbsp. fresh sage, chopped
1 tsp. fresh thyme, chopped
2 cups chicken stock
6 cups cooked white beans, with cooking liquid
1 bunch kale, finely chopped
4 Tbsp. fresh Italian parsley, chopped

Preheat the oven to 400 degrees. Place squash and garlic cloves on a large baking sheet. Drizzle with a little olive oil and rub the oil into the cut sides of the squash; place cut-side down on the baking sheet. Bake for 30 minutes or until the squash is tender when pierced with a knife and the garlic is soft. (If the butternut squash is on the large side it may take longer to cook, but remove the garlic after 30 minutes.)

Once the squash is cooked through, remove from the oven and set aside to cool. While the squash is cooking, wash, dry, and chop the vegetables and herbs.
Heat a large soup pot and add enough olive oil to coat the bottom. Sauté the chopped onion, carrot, celery, sage, and thyme over medium heat, stirring occasionally, until the vegetables are just tender.

Add the chicken stock along with the cooking liquid from the beans; add enough additional water to equal 6 cups liquid total. Bring soup to a boil, then simmer.

Once the squash is cool enough to handle, scoop the flesh from its skin and cut into chunks. Add this to the simmering broth along with the roasted garlic, squeezed out of its skin and smashed with a large spoon against the side of the pot.

Add the cooked beans and the chopped kale. Simmer for another 20 minutes to cook the kale and marry the flavors.

Stir in the chopped parsley and season to taste with salt (it may take a lot if neither your broth nor beans were salted) and freshly ground pepper. Serve.