Chickpea Carrot Soup w/ Orange Zest
This nutrient-dense recipe combines the best of classic, warm and grounding foods, with new, inspiring flavors that not only pack a powerful immune-building punch, but also will delight the senses of sight, smell and taste!
Chickpeas are loaded with phytonutrients including Vitamins B and K, Zinc, Copper, and Magnesium, just to name a few-- nutrients which most of us sadly do not get enough of in our diets. Chickpeas are also a great source of both fiber and protein which help manage blood sugar and keep us satiated longer.
The curcumin (found in the turmeric) has wonderful anti-inflammatory properties, which is beneficial for all types of inflammation, including IBS, arthritis and auto-immune diseases. Turmeric may also help prevent and treat cancer. And because turmeric is fat soluble, a little olive oil at dinner or side of avocado will increase absorption. Black pepper also helps increase absorption of turmeric, so add black pepper freely and to taste!
Carrots are known for eye health and immunity. Aside from also being packed with antioxidants, carrots increase satiety and help manage weight.
Ingredients:
2 Tbsp Extra Virgin Olive Oil or coconut oil (taste preference)
3 cloves Garlic, chopped
1 Onion, chopped
6 Carrots, diced
1 Orange
2 tsp Ground coriander
1 tsp Ground cumin
2 tsp turmeric
1 tsp cinnamon
1/2 tsp paprika
1 cup fresh chickpeas, soaked overnight (Optional alternative, you can use 1 can of canned chickpeas, drained and rinsed)
4 cups vegetable stock
Optional thyme or basil leaves
Optional pinch of ground Ginger
Instructions:
1. Soak chickpeas overnight-- The night before, place fresh dried chickpeas in a large bowl and cover with cold water. Make sure there is enough water in the bowl to give room for the chickpeas to expand (they will triple in size!). Cover the bowl and let sit overnight (8-10 hours). In the morning, drain and rinse the chickpeas.
2. Place chickpeas in a pot and cover with water. Bring to a boil, and then let simmer for 1-2 hours or until they reach desired softness.
3. Over medium heat, add garlic and onions to pan with oil. Simmer for 3 minutes, or until soft.
4. Add in coriander, cumin, turmeric, and cinnamon, then stir.
5. Add vegetable stock, carrots, and chickpeas. Cook until very soft. Stir frequently. If desired, you can use a blender or food processor to get desired consistency.
6. Once consistency is reached, return to the pan.
7. Use a fine grater to add orange zest sparingly. If desired, add a few basil or thyme leaves and a sprinkle of ground ginger to top.
8. Heat up and serve warm. Leftover soup can be reheated, or kept cool and used as a dip or spread.
This nutrient-dense recipe combines the best of classic, warm and grounding foods, with new, inspiring flavors that not only pack a powerful immune-building punch, but also will delight the senses of sight, smell and taste!
Chocolate Torte
This torte is a special treat for vegan chocolate lovers. It’s dense texture and delicious taste rivals a traditional torte made with gluten, eggs and butter. You can serve it with a fruit medley of quince compote mixed with fresh figs, clementines & raspberries or with Coconut Whipped Cream…….or with both for a decadent dessert!
Ingredients:
1/2 c unsweetened cocoa powder
1/4 c coconut sugar
2 c roast squash puree
1T. spirits (bourbon, cognac, rhum, mezcal, port, sherry, orange brandy, etc) or 2 tsp. vanilla extract
1/2 tsp. salt
8 oz unsweetened fair trade organic chocolate
1/2 coconut oil
Instructions:
Preheat oven to 350F.
2. Melt together chocolate and coconut oil. Set aside and cool.
3. Combine squash puree and coconut sugar with the paddle attachment on a mixer.
4. Add sifted cocoa powder, bourbon and salt. Mix to combine. Add chocolate/coconut oil mixture. Combine very well in mixer.
5. Pour the mixture into a parchment lined 9” springform pan after greasing the bottom and sides of the pan.
6. Place the springform pan on a baking sheet in case of any spills or leakage.
7. Bake for 60 minutes in total. Turn the pan back to front halfway through the baking process.
Recipe by Chef Bill Mudra: IG @bluefood.
Pumpkin Pie
A wonderful pie for the holiday season or all year round for Pumpkin Pie lovers!
Ingredients:
Pre-made Gluten Free Pie Crust
1 can (15 oz.) organic pumpkin
1 can organic full fat organic coconut milk separated into 1 cup of cream and 1/2 cup of milk
2 large eggs
1/4 - 1/2 cup packed organic brown sugar
1 Tsp Pumpkin Pie Spice
1/4 Tsp Salt
Instructions:
Preheat oven to 375F.
Preprare the pie crust according to directions on the package.
Mix together pumpkin, coconut cream & milk, eggs, brown sugar, pumpkin pie spice and salt.
Pour this mixture into the pie crust.
Bake the pie in the middle of the oven for 45 to 50 minutes or until the center is set but still trembles slightly (the filling will continue to set as pie cools). To prevent overbaking you should start to check doneness at 45 minutes as ovens vary.
Transfer to a rack and let it cool completely.
You can substitute 15 oz. of mashed sweet potato for the pumpkin.
This recipe makes 8 servings.