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Our Charis Family
Nancy F. Prevatt
What an amazing journey!
Hello everyone, I am Nancy F. Prevatt, RN, CCE, CD,
and I am beyond honored to be able to add the Charis
Certified
Childbirth Educator and Charis Certified Doula credentials to
my name. Slightly over a year ago I set off on
this path to becoming a Doula and a Childbirth
Educator through Charis Childbirth. Every step of
the way has been inspiring, encouraging, and
exciting. I have had the opportunity of
meeting amazing new friends. Not only has
Kristin Schuchmann and her family welcomed me into
their home for worship, fellowship, and praise, but
also into a wonderful knowledge of God’s love.
It has been such a blessing meeting and following
the lives and ministries of the wonderful ladies
from the Charis Family. The support that has been
provided through prayer, mentoring, workshops, the
newsletter, the email group, and relationships that
have formed is invaluable.
Prayerfully, God has brought just the right people
along desiring support during their pregnancy or in
their search for assistance with fertility awareness
or grieving from loss. I haven’t just acquired
clients I have made life-long friends. I have
had the opportunity to witness the beauty of God’s
creation as these mothers learn, grow, and embrace
motherhood in its many aspects. What an honor
it is, I must say!
I have had so much fun
interacting with the couples that have attended my
childbirth preparation class series and look forward
to the new series beginning in January.
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Charis
Cuisine
Velvety Squash & Apple Soup
Mellow-sweet and abundant in antioxidants
like vitamin C and carotenoids, butternut squash makes for a
delightfully healthy base for autumn and winter soups.
The following recipe calls for two crisp apples, a simple way to
add a hint of sweetness to a velvety squash soup. Enjoy!
Makes about 6 servings
Ingredients:
2 pounds butternut squash (or pie pumpkin), peeled, seeded and
cut into 2-inch chunks (see tip below)
2 large sweet-tart apples, such as Empire, Cameo or Braeburn,
unpeeled, cored and cut into eighths
2 tbsp extra-virgin olive oil
1 tsp sea salt
1/4 tsp freshly ground pepper
1 tbsp fresh sage, chopped
3 cups water
Directions:
1. Preheat oven to 450 F.
2. Toss squash (or pumpkin), apples, olive oil, 1/2 tsp salt and
pepper in a large bowl.
3. Spread evenly on a large rimmed baking sheet. Roast, stirring
once, for 30 minutes. Stir in sage and continue roasting until
very tender and starting to brown, about 15-20 minutes more.
4. Transfer about 1/2 of the squash (or pumpkin) and apples to a
blender along with 1 1/2 cups of broth. Puree until smooth.
Transfer to medium saucepan and repeat once again. Season with
remaining salt and heat through over medium-low heat, stirring
constantly to prevent splattering for about 5 minutes.
Serve each portion with a sage leaf on top for garnish.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat
on the stove-top over medium heat.
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