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  • Winter Hug Buttercup Squash Soup with Herbed Garbanzo Beans, Lemon Tahini Drizzle and Ginger/Chili/Cumin Gomasio

    It is f'ing cold out, guys. As much as I love my vintage wool Macintosh peacoat, I had to respectfully hang it aside this past week...and bust out my Northface (insert small sigh of discontent). 

    Naturally, my mind has meandered to all things hot, including this soup I am sharing with you today. Which features the following to keep you cozy, warm and energized:

    • a ton of fucking (or perhaps a metric fuck ton) squash and sweet potatoes
    • lots of warming spices and garlic to ward of the winter nasties
    • roasty-toasted flavors from roasting the squash
    • carbs and starches, glorious carbs and starches!! But, the natural kind, so they won't make you feel like a zombie after devouring a little/a lot/ a LOT of this soup. And, these natural carbs lend a certain creaminess to the soup that omits the need for cream.
    • bright colors to fight off those dreary winter days...and gray, nasty snow banks along the roads/sidewalks
    • contrasting and coordinating (those are thing, right?) flavors (lemon! sesame! paprika! tahini! maple syrup!)
    • fiber...cause....your pooper needs love, too. 

    Ok, so I have you sold. Right? Well, if not, MORE FOR ME. But if you do decide (and you should) to make this warm and comforting soup, here are few worlds of wisdom, as I realize there are several components to this recipe (all worth it, trust me!).

    You may substitute your favorite winter squash that is bright orange and fleshy here, such as kabocha, butternut or even sugar pumpkin. The sweet potatoes are negotiable, however, double up on the carrots if you choose to not include it. I have been loving locally produced organic sweet potatoes and carrots lately. Check out your natural food co-op to find the goods! As for the gomasio and lemon tahini drizzle, they really do make this soup pop! And bonus: if you have leftovers of either component after you eat all the soup, then you DID IT WRONG. Just kidding. You can store the gomasio in the freezer for up to 2 months in a sealed jar, and use it on top of anything you think you'd like it on: eggs, rice, sauteed greens, your smoothie in the morning (guess which one of those is NOT a good application? I bet you can pick it out if you try). The lemon tahini drizzle is great on pretty much anything, too. It will last for about 1 week i in the fridge in a sealed jar, but it usually never lasts that long around me. So, with that said, I have no data about freezing the lemon tahini drizzle. BONUS: yep, you guessed it-you can freeze this soup for up to 2 months. It makes for a fast meal, either alone or with all the fixin's, on a cold winter day or evening that will warm you form your head to your toes! 

    Get to it! Cheers my friends!



    Winter Hug Buttercup Squash Soup with Herbed Garbanzo Beans, Lemon Tahini Drizzle and Gomasio // plant-based; vegan; gluten-free; refined sugar-free; soy-free; nut-free // makes enough for 6 generous bowl servings, or several more small cup-sized servings //

    For The Soup:

    • 1 large buttercup squash, or other squash of choice (see above), washed, seeded and quartered or cut in half
    • 1 large sweet potato (optional), washed and cut in half
    • Coconut oil or olive oil 
    • Sea salt
    • 1 large onion
    • 3 large cloves garlic
    • 4-5 large carrots (or use 7-8 if omitting sweet potato)
    • 4-6 cups vegetable stock
    • 1-2 tsp mild yellow curry powder
    • ¼ tsp cinnamon
    • ½ tsp paprika
    • 2 tsp Baharat powder (Used Oakland Spice Shop’s mix, but fee free to substitute with a few generous pinches each of cinnamon, paprika, cumin, coriander and nutmeg)
    • 1 TB miso (I used chickpea miso from Soth River)
    • 1-2 TB tamari or shoyu, or use liquid aminos for soy-free (or you may simply omit this altogether)
    • 1 TB apple cider vinegar (or lemon juice)
    • 1-2 TB maple syrup
    • Optional: 1 or 2 shakes cayenne pepper

    For The Beans:

    • 2-3 cups garbanzo beans, canned or home cooked 
    • Sea salt to taste
    • heaping ½ cup parsley, finely chopped
    • 2-3 tsp apple cider vinegar
    • 2-3 TB extra virgin olive oil

    For The Lemon Tahini Drizzle:

    • ½ cup tahini (freshly made is great here: simply blend 2-3 cups toasted sesame seeds, either hulled or un-hulled, in a high-powdered blender or food processor. Store-bought works just fine, too!)
    • ½ cup lemon juice
    • Water to thin
    • Sea salt to taste
    • 1 tsp maple syrup

    For The Gomasio:

    • ¼  cup unhulled sesame seeds
    • 1 tsp sea salt
    • ¼ tsp ground cumin 
    • ½ tsp ground ginger
    • ¼ tsp paprika (I used sweet Hungarian, but use your favorite type)
    1. Prep the squash and sweet potatoes (if using): coat with coconut oil, sprinkle generously with sea salt, and roast the squash at 375F until tender. If using sweet potato, cut in half, coat with coconut oil, and place cut side up. This should take 45-55 minutes, and can be done up to 2 days ahead of time. Cool to the touch.

    2. While squash roasts, roughly dice the onion, peel and smash garlic cloves, cut carrots into rounds ~1” thick. Heat olive oil or coconut oil in a large pot. Add the veggies, and cook over medium until tender and starting to brown. Add a pinch of sea salt and pepper. 

    3. Scoop the squash and sweet potato flesh out of their skins and into the pot. Measure all the spices into the pot, and stir, allowing the spices to heat, and become fragrant-this should only take about 30 seconds. Add the stock, and stir, scraping all the bits from the veggies and spices from the bottom of the pan. Add the remaining ingredients, and bring to a slow simmer. Cook until everything is tender. Puree using an immersion blender, or in a blender, blending in batches if needed, until smooth. Taste, adjust seasonings. Return back to the pot over low heat.

    4. While the soup simmers, prepare the lemon tahini sauce by combining all the ingredients in a large bowl, and mixing together until smooth. Add water until the consistency is one that is ideal for drizzling. Taste, and adjust salt.

    5. To make the gomasio: toast the sesame seeds in a pan until fragrant. Allow the sesame seeds to cool slightly, then add to a blender/food processor/mortal & pestle, and grind until seeds are about half ground. Add the remaining seasonings, mix, and then store in a glass jar with lid for up to 2 months in the freezer.

    6. Lastly, prepare the chickpeas by tossing all the ingredients together. This can be done up to 2 days ahead of time to allow the chickpeas to marinate.

    7. Serve soup with a big pile of chickpeas, drizzled with lemon tahini mixture, and sprinkled generously with the gomasio.



    All the orange starchey veg...all the time...So worth it...cozy up and enjoy a bowl, or two! Stay warm!

  • Favorite Lentil Salad

    I heard that 2016 is the international year of the pulse. Check yours: are you still alive? Just kidding!! I really hope you are still with us, since the lentil salad I am going to share is KILLER (See what I did there?? Too heavy? Ok, ok...enough with the bad jokes).

    But in all honesty, I have been making this lentil salad once a week ever since returning from visiting my sister in California at the end of February. My sister made it while I was visiting, and it was so dang good! Paired with roasted or steamed beets, crunchy fennel and toasted California walnuts, it was a memorable salad for sure. All the spices in this lentil salad just work. Don't be scared-just do it! 

    Bonus: you can prepare the lentils a few days ahead of time, and let them marinate in the supremely flavorful dressing. Have the lentils around for quick and simple week day lunches or dinners-it really isn't easier. In addition, you can roast/steam beets and prepare the crunchy fennel ahead of time, too. Everything will last a few days in the fridge, wtih the lentils being a-ok up to 1 week. 

    Don't have beets? Don't particularly like fennel (uh, what is wrong with you? Jk jk...)? Allergic to nuts? Simply substitute your favorite things instead. Roast or steam another root veggie (carrots! sweet potatoes! aspargus!), make a crunchy slaw out of another flavorful fresh veggie (red cabbage!), and toast up a seed of choice (pepitas! sunflower seeds!). Keep them all in containers in your fridge, and you're poised for salad time, you salad boss. Cool, right??Want a more salad-y affair? Serve over spinach or your favorite lefy green. The dressing on the lentils is plentiful, full of spices and rich extra virgin olive oil, so a simple squeeze of fresh lemon and sprinkle of sea salt will do the trick to dress the greens. However, if you're super ambitious, you can whip up a lemon-tahini dressing (check out mine here, which is also a post on how to steam beets in your oven), and have another option to keep things tasty, but simple, during the week.

    Ok, enough talking! Let us go to salad town (HA! See what I did there?! Let us....lettuce...and salad town?? I swear, I am done with the crappy word play jokes now!). 

    PS: if you're interested in reading about my new adventures in home kombucha brewing, head over the the 'Booch and Bees section at the top of your page! :) Also, the lentil salad recipe is inspired by, and lightly adapted, from the "The Best Lentil Salad Ever" recipe in My New Roots by Sarah Britton. LOVE the book, and her blog, so check both out ASAP!

    Notes: do NOT use regular green or brown lentils here-you MUST use either de puy (French green) or black beluga lentils. You want the mineral-y taste, and you also really need the lentils to retain their shape, not turn to mush once cooked. You can easily source either de puy or beluga lentils from your local food cooperative (like the Willy Street Coop) or Whole Foods in the bulk aisle. And I don't need to tell you to not use canned lentils, right? To speed the cooking process and enhance the digestion of the lentils, soak them overnight in a big bowl with enough water to cover the lentils by 2". The soaking step is optional, but regardless, monitor your lentils during cooking (i.e. set a timer!), as the cooking time in your kitchen will be different from mine. This recipe is no good with mushy, over-cooked lentils, people! You want the lentils to retain some bite, but also be cooked all the way through, since no one likes to digest an under-cooked lentil (am I right?). Since cooking time may vary, start with cooking for 12-15 minutes, taste and add time as needed. The lentils *should* take between 15-20 minutes total to cook. ONE LAST THING: despite all the verbiage, this salad is SIMPLE. If all the spices scare you and/or you don't have them on hand, simply hit up a bulk aisle with spices, and purchase small quantities to start with. 



    The Best Lentil Salad // makes about 5 cups of lentil salad // plant-based; vegan; gluten-free; soy-free; refined sugar-free; nut-free // 

    Lentils:

    • 2 to 2 1/4 cups de puy or beluga lentils
    • water, enough to cover the lentils in the cooking pan by 3"-4"

    Dressing & Other Add-Ins:

    • 4-6 TB extra virgin olive oil
    • 4 TB apple cider vinegar, using a high-quality cultured variety, such as Braggs, when possible
    • 1 TB maple syrup, agave or honey
    • 1 TB dijon mustard, the smooth and spicy variety (no lie, I use Trader Joe's brand and love the stuff)
    • 2 tsp sea salt, plus more to taste
    • freshly cracked black pepper, to taste
    • 1 heaped tsp ground cumin (freshly toasted whole cumin seeds, ground to a powder, are amazing here, but use what you have in your spice arsenal)
    • 1/2 heaped tsp ground turmeric
    • 1/2 tsp ground coriander
    • pinch ground cloves
    • pinch to 1/4 tsp cayenne pepper, using more if you like it spicy, and dial it back for sensitive taste buds
    • 1/4 tsp ground cinnamon
    • a frew gratings of nutmeg 
    • 1 cup raisins, chopped into smaller pieces, or simply use currants instead for their smaller size
    • Optinoal: a big handful parsley, chopped fine
    • Optional (not in the photos): 1/3 cup salt-packed or brined capers, rinsed or soaked for 5-10 minutes in cold water and drained
    • Optional (not in the photos): 1 small to medium red onion, diced into similar size pieces as the raisins/currants

    Some (My Favorite) Serving Suggestion:

    • Steamed or roasted beets
    • Freshly toasted walnuts, broken into small pieces
    • 1 large bulb fennel, thinly sliced and tossed with a pinch of sea salt, squeeze of lemon, and 1-2 TB chopped fennel fronds
    • Leafy greens, with spinach being my favorite here
    • Additonal extra virgin olive oil, freshly squeezed lemon juice and a sprinkle of sea salt/Maldon

    1. Sort through the lentils for foreign matter (like small stones), and rinse. Soak overnight with 2" excess water covering the lentils in a large bowl, or simply thoroughly rinse the lentils if you are cooking them right away. If you soak the lentils, be sure to give them a good rinse before cooking as well. 

    2. Cook the lentils (can be done up to 2 days ahead of time): in a large pot, add the lentils and enough water to cover them by 3" to 4". Place a lid on, and bring to a good simmer over medium-high heat. Once a good simmer is reached, turn the heat down to a gentle simmer and set a timer for 10-12 minutes. Taste for doneness, and add a few more minutes to the cook time as needed. The goal is a cooked, but not mushy, lentil that still retains its shape and some bite. Once cooked, remove from the heat, drain the cooking water off, and rinse with cool water one or two times to remove excess starch and stop the cooking process. Set aside, or place in the fridge in a covered container until ready to prepare the salad.

    3. Prepare the dressing: simply combine all the ingredients in a large bowl or container you wish to store the lentil salad in. Glass or non-porous material is recommended, as the spices and turmeric will flavor and color taint otherwise. Thoroughly whisk to combine all the spices, maple syrup/honey, and cider vinegar. When ready, simply combine the lentils, the dressing, parlsey and the onions (if using). Lentils will keep for up to 1 week, in a covered container, in the fridge. 

    4.  Give the lentils a good stir to distribute the dressing, and then if desired, serve with veggies, nuts/seeds, and leafy greens, as well a squeeze of lemon, drizzle of olive oil and sprinkle of salt. However, the lentils themselves make for a delicious salad or side dish. The lentils cand be served cold, or at room temperature. 



    Oh yeah...the dressing. This mixture is powerful, and likely has other super powers beyond tasting amazing.All mixed up...ahoo hooo (Elvis voice there, please)Choppin' up the raisins, or you could simply use currants, but I had these California raisins from my visit with my sister. Also, the bowl (and all the fun pottery/ceramic that you see, for the most part) is handmade by my aunt Karen. This is the first black/white/gray piece of hers that I have, and I am loving it!

    Ok, almost done...Mix, mix, mix...Beets, fennel...whatever floats your boat. I just really love the beets and fennel here...Fennel, it does a body good! Seriously. Get on eating this amazing veg!And...done. Your work is well worth it, as now you have a fabulous salad for the next few days to enjoy. Pat yourself on the back, cause it is delicious and great for you, too.Yes!

  • Citrus & Basil White Sangria

    Have you been eyeing those bottles of pre-made sangria at your local store? Well, I am here to save you. Don't do it. Seriously, just walk away. It is never as good as you think it will be, and is likely full of sugar...not that you're looking for a health beverage when sipping the 'gria, but if you're going to treat yourself, at least do it with quality ingredients!

    This week, I proclaimed that I needed to take part in more summery activities, despite being busy at school. A picnic dinner was in order!! I made an effort to prep extra pesto and tomato pasta the night before (still loving the gluten-free pasta from Trader Joe's!), using CSA basil and some homegrown tomatoes. And, to make it super special, (drum role!) sangria to sip on while enjoying the evening. Needless to say, I was impressed with myself, considering the past 2 weeks have been super busy and quite stressful at school (read: a major impetus for making this white sangria was the fact that I may or may not have left a bottle of pinot in my freezer, thus renduring the cork to almost explode out of the bottle, leaving my freezer a wine-y, sticky mess; I think mostly frozen white wine is the perfect occasion to make this sangria, and laugh at the crappy last week you had while sipping on the repurposed wine). PS: those are basil flowers floating on top of the 'gria. They are super fragrant and of course, totally edible.

    This sangria is a bit lighter than the traditional red sangria. It has a heavy note of citrus, is fortified with white wine and brandy (or cognac, which is all I had on hand; feel free to use either, or even triple sec if you have it), and is then elevated to a summery level with a basil simple syrup. I have seen recipes that call for various fresh fruit and berries (peaches! raspberries! strawberries!), so add those as you would like. Seriously, who ever complained about boozy-wine marinated fruit on a hot summer evening? If you don't have basil, you can omit it. Mint could be a sub, but it may combat the brandy/cognac flavor...if you try the mint, let me know how it goes! If you'd like to take the sangria to a lighter level, consider topping off glasses of this with sparkling water or ginger beer. Either way, cheers to summer-get out there and enjoy it while it lasts! 

    PS: not a fan of white wine? Or prefer the more traiditional red sangria? Check out this recipe at Minimalist Baker! I may have to make this one for the weekend ahead...!



    Citrus and Basil White Sangria // plant-based; vegan; refined sugar-free; nut-free; oil-free; gluten-free // makes five 8 oz. cups, enough for 2-3 people to share //

    • 1/4 cup water
    • 1/4-1/2 cup agave, honey or coconut nectar (I used 1/4 to keep it not too sweet; you can use sugar in a pinch)
    • 10-12 large basil leaves
    • 1 bottle white wine (I used Italian Pinot Grigio)
    • 3 oranges or similar cirtus, or 6 clemintines, cut into thin slices 
    • 1/2 grapefruit, cut into thin half moon slices (I used an organic white grapefruit)
    • 1 lemon, yellow skin peeled into 1" wide strips (I got about 6 strips)
    • 1/4 cup brandy or cognac 
    • 1/4-1/2 cup orange juice (I used freshly squeezed, but quality bottled juice works too)
    • optional: sparkling water or ginger beer; fresh berries or peach slices, or other fruit desired; additional basil leaves and flowers.

    1. combine the water, sweetener, halve the lemon strips, and basil in a small pan. Heat to a gentle simmer (if using sugar, be sure it is all dissolved).  Off the heat, and steep for 10-20 minutes. You may do this up to 1 day ahead, and simply place the basil infusion into the fridge in a covered container or jar. 

    2. In a large jar or other container that will hold ~5 cups, combine all the ingredients, other than the sparkling water or ginger beer if using, and any berries/fruit you want to garnish with.

    3. Allow the sangria to steep for at least 20 minutes, up to overnight. Pour into glasses, topping off with sparking water or ginger beer, and garnishing with additonal fresh fruit if desired. The sangria can sit in the fridge in a glass container with a lid for a few days while you enjoy it, or can even be made several days ahead. Enjoy!



    All the stuff!

    The citrus. I love the colors!!

    My super tiny and cute 8 oz. copper pot with the basil, water, sweetener (I used coconut nectar) and lemon peel. Why? Because this is a great excuse to use such a tiny pot, and because my Dad got it for me for christmas last year...so there!

    The finished sangria! This was 24 hours after I prepped it. The flavors steeped, the fruit got boozy, and I got increasingly excited about drinking this as the day progressed. Totally easy and worth it! Cheers!

    Refreshing, slightly boozy, a little herbal from the basil, and a bit tart from the grapefruit. Of course, I sprinkled some basil flowers on top...cause why not?

    Cheers to summer!