Butternut Squash Soup is the Nuts!!

Any Season Soup!

Served HOT or COLD it's delish!

Save the seeds that you carve out of the squash and let them dry on a paper plate for a few days, put them in a paper envelope until next years planting. Be sure to write what it is on the front, or get a surprise in your garden:) 

This can be frozen in small amounts and thawed quickly when that unexpected company is coming to town.

Ingredients: 

·         1 tablespoon extra-virgin olive oil

·         1 carrot, diced

·         1 celery stalk, diced

·         1 onion, diced

·         4 cups cubed butternut squash, fresh or frozen

·         1/2 teaspoon chopped fresh or crushed thyme

·         4 cups water (to cover squash)

·         low-sodium chicken broth( powder, cube or paste) to taste

·         1/2 teaspoon fine sea salt

·         1/2 teaspoon ground black pepper

Directions: 

    Place in a large pot: all ingredients (because I love to do it quick and easy). Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. You can use an immersion blender, blender, bullet, ninja to purée the squash for creamy smooth soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. 

Three Twists

Apple, Gorgonzola and Almond Butternut Soup
Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme. 

Thai-style Butternut Soup
Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.

Southwestern-style Butternut Soup
Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

Enjoy this winter squash any time of the year!!

Stay Healthy,

Sandra's Vegan Chickpea Salad

Ingredients


2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, chopped
A few ribs celery & tops, chopped
1 clove garlic, minced or grated 
1/4 teaspoon crushed red pepper 
1 teaspoon fresh rosemary, finely chopped,crushed from jar
2 tablespoons red or white wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
 Directions

Combine chickpeas with onions, peppers, celery, red pepper flakes in a bowl .

Then in a processor or bullet/ninja add rosemary,garlic salt, pepper, oil and vinegar to combine the ingredients to make the dressing. 

Dress salad by pouring the mixture over the chickpeas and other ingredients in the bowl and tossing from bottom to top with a big spoon. 

This is best if made a day ahead so it can marinate. You can always do what I do, put it in a tupperware like dish and keep tipping it over every time you visit the frig. That way the bottom is on top and the whole salad gets to soak up the goodness of the dressing.

3 health benefits of chickpeas:

Whether you call them chickpeas or garbanzo beans, these little legumes are both tasty and healthy ! One of the oldest cultivated vegetables in the Middle East, chickpeas have been a favorite for hundreds of years ...see why. 

Here are three health benefits of chickpeas:

1. Hunger control: Chickpeas are high in fiber and protein, and they have a low glysemic index. This powerful combination can help control your weight and blood sugar. Enjoying as little as 1/2 cup of chickpeas daily can keep you feeling full longer.

2. Cholesterol reduction: Including 3/4 cup  of chickpeas (handful) in your diet each day can help lower LDL (bad) cholesterol levels, which reduces your risk of heart attacks, strokes,hardening of the arteries, dementia and more

3. Versatility: Chickpeas can be used in salads, soups, curries, chili and stews. Or consider roasting them with your favorite savory spices. Chickpea flour (also called garam) is gluten-free, high in protein and can be used to make pakoras, pappadams or pancakes, or can serve as a substitute for eggs in baked goods.

Light and Delicious Salad Dressing!!

It's finally here...something "Delectable" (as my father would say and then laugh)
He once heard a teacher use that word regarding a mango that she was cutting up to let the kids in the class taste. Teachers...ah well...the great ones we never forget!

Lemon-Tahini Dressing

Makes a half cup

Lemon is the perfect match to sorrel, spring lettuce, cress and aromatic herbs.

• 1 clove garlic, peeled, mashed and finely chopped
• 1/4 cup fresh lemon juice (2 lemons)
• 1 tablespoon tahini
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

In a small bowl ,a jar with a lid or a salad dressing bottle (as above), combine garlic, lemon juice, tahini ( made from sesame seeds), honey and oil. Stir with a spoon (or shake) until blended. At first, it will look like the ingredients will not blend. But it will emulsify! Season to taste with sea salt and pepper.