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.

Buffalo Chicken Quinoa Bites with Greek Yogurt Blue Cheese Dip

Buffalo Chicken Quinoa Bites

These little mouth watering gems are good for snacking and for appetizers at any party or gathering. They will surely be a hit!!

Ingredients

• 1 cup cooked quinoa
• 1 cup shredded chicken
• 1/4 cup goat cheese
• 1/4 cup sharp cheddar
• 1/4 cup buffalo sauce
• 1/4 cup Panko
• 1 large egg, beaten
• 2 tablespoons organic flour
• Kosher salt and freshly ground black pepper, to taste
•  

The Dipping Sauce

• 1 cup Greek yogurt
• 1/4 cup blue cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried parsley
• Kosher salt and freshly ground black pepper, to taste

Instructions

• In a small bowl, combine Greek yogurt, blue cheese, garlic powder, dill, parsley, salt and pepper, to taste; set aside in the refrigerator.
• Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper, to taste.
• Using a small cookie scoop, scoop the mixture evenly into the muffin tray, about 1 1/2 tablespoons for each.
• Place into oven and bake for 18-20 minutes, or until golden and set.
• Serve immediately with dipping sauce.

Apple and Kale Salad

What is all the fuss about eating raw anyway?

Well, here is what I know for sure...foods that come the way they are grown in nature like  in the produce department of your local store, has it's own set of enzymes built right in. That way our body can use the enzymes to help us digest the food. (Enzymes are NOT in the processed foods like bread, canned veggies and cooked noodles that we may be eating.) So if you don't get enough raw foods in your diet, do this... take your enzymes . Let's start eating the way nature intended. Here is a fun recipe!!

Let's go RAW!!

Yum...maple syrup, cranberries and apples. Pecans are the perfect topping and add a great crunch. I am going to be serving this as one soon! 

Maple Pepper Pecans

• 1 1/2 cups pecans
• 1/3 cup maple syrup
• 1/2 teaspoon ground mustard powder
• 1/2 teaspoon fresh ground pepper
• pinch Himalayan salt

1. Toss pecans in maple syrup, mustard powder, pepper and salt. Spread the nuts on a non-stick sheet and dehydrate at 115 until dry and crispy. 5 to 8 hours. Roughly chop pecans.

2. Alternatively you can spread on a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes, stirring once while baking (not raw).

*If you are not going to use these right away, put in an air-tight container.

Dressing

• 1 cup cashews, soaked until soft, drained and rinsed
• 3/4 cup water
• 1/3 cup maple syrup
• 1/4 cup plus 1 tablespoon dijon mustard
• 1/4 cup plus 1 tablespoon raw apple cider vinegar
• 1/2 lemon, juice from
• 2 tablespoons diced shallots

1. Place all ingredients except shallots in high-speed blender and blend until smooth.

2. Stir in shallots.

This salad will hold well for a couple of days. If you have a little dressing left over, it will freeze well while it waits for the next salad! 

Salad

• 3 medium bunches of kale, de-stemmed and torn into bite-sized pieces
• 1 lemon, juice from
• sprinkle of salt
• 4 apples, cored and chopped into 1/2-inch pieces
• 1 1/2 cup dried cranberries

1. Place kale in large bowl. Sprinkle with lemon juice and salt. Massage the lemon juice and salt into the kale for about 4 minutes.Make sure you don’t skip the first step of massaging the kale with lemon juice and salt. It softens the kale but most importantly, it removes the bitter edge.

2. Add chopped apples and dried cranberries. Toss.

3. Add dressing (start with half and then add to your taste) and toss well.

4. Top with pecans and serve.

 Until we meet again....mmmmm....this is so good....let me know what you love to eat!!

Make it healthy!!

Chicken Lettuce Wrap

• 
  

• 

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 2 boneless skinless chicken breasts
• 3 tablespoons coconut oil
• 1 cup water chestnut 
• 2/3 cup mushrooms/chopped
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves lettuce

Special Sauce

• 1/4 cup raw sugar
• 1/2 cup water
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame/avacado oil
• 1 tablespoon spicy mustard

2 teaspoons water

1 -2 teaspoon garlic and red chile paste/powder

Stir Fry Sauce

• 2 tablespoons light soy sauce
• 2 tablespoons coconut palm sugar or brown sugar
• 1/2 teaspoon rice wine vinegar

Directions:

1. 1
   Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
2. 2
   Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
3. 3
   Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.

COCONUT CUSTARD PIE

COCONUT CUSTARD PIE

Ingredients
1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened

Directions
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.