Luscious Green Spring Soup

I have been trying to come up with a recipe for a delicious green soup for quite some time. After much trial and error, I hit the jackpot with this luscious, lovely mix of vegetables. The soup is very creamy despite the absence of cream! Bon Appetite!

Ingredients:

• Ingredients:

• 1 Fennel Bulb, chopped.

• 1 Leek, chopped.

• 2 Celery sticks, chopped.

• 1 small head of Broccoli, chopped.

• 2 cups of Asparagus, chopped.

• 2 Zucchini, chopped.

• 4 leaves of Kale, de-stemmed & chopped

• 1 cup of frozen or fresh peas.

• 2 cloves of garlic, chopped

• 3 inch piece ginger, finely chopped.

• 1 tsp Cumin Seeds

• 1/2 tsp Turmeric

• Salt & Black Pepper

• Juice from 1/2 Lime

• 1/3 cup White Wine

• 3 Cups of Veggie Broth

Instructions:

1. Heat olive oil in a large pot, add leeks, turmeric and cumin seeds and and saute for a few minutes

2. Add all other vegetables, plus ginger, EXCEPT for the peas, saute for a few minutes.

3. Deglaze with white wine.

4. Add broth.

5. Simmer until veggies are almost tender - add peas.

6. Once all veggies are soft, remove from stove, purree, add lime juice, salt and pepper to taste and enjoy!

Palestinian Lentils

Palestinean Lentils

This is my version of a popular Palestinian Lentil recipe - I added some spices of my own liking and changed some of the cooking methods and garnishes.

Ingredients:

• 1 cup of lentils - I use French lentils, brown lentils are fine too ====> soak lentils for a few hours

• 2 red onions =====> sliced into into half rings

• Olive oil

• 1.5 Tbsp Pomegranate Molasses

• 1.5 Tbsp Tamarind

• 1/4 Tsp whole Cumin

• 1/4 Tsp whole Coriander

• 1/2 Tsp ground Cumin

• 1/8 - 1/4 Tsp Cayenne Pepper

• 1/4 Black Pepper - freshly ground

• 3/4 Salt

• Pomegranate seeds

  Directions:

• Drain and rinse soaked lentils

• Heat 1 Tbsp of olive oil, add spices, warm them for 1-2 minutes

• Add lentils, add 1.75 cups of water and salt

• Boil on medium heat until lentils are slightly soft.

• In the meantime: heat 1 Tbsp of oil in frying pan, add onions and caramelize them - 8-10 minutes.

• Once lentils are slightly soft, add HALF of the caramelized onions, the Tamarind, Pomegranate Molasses, stir. Continue to cook on medium heat until fully cooked. Add water and salt if needed.

• Garnish with other half of caramelized onions and pomegranate seeds and fresh herbs like thyme, cilantro, parsley etc.

Kabocha Squash & Northern Bean Soup

Ingredients:

1. 1500 gram or 3.3 pound of kabocha squash, peeled and cut into chunks

2. 2 Cans of Great Northern Beans, drained and rinsed

3. 3 Cloves of garlic, pressed

4. Vegetable broth or bouillon

5. 3 tsp Curry

6. 1 tsp Cumin

7. 1/2 tsp Cayenne

8. Juice of one lime

9. 1/2 cup Sherry

10. Olive oil

Instructions:

• Add approx. 2 tbsp of olive oil to large soup put

• On low heat, warm the spices in the oil - then add garlic.

• Add squash and sautee

• Add enough broth to cover the squash plus about 2 inches.

• Simmer for about 15 minutes

• Add beans - keep a small amount of the beans to decorate the soup.

• Once the squash is soft, purree the soup with an immersion blender.

• Add lime juice and salt and pepper to taste. Add more broth if the soup is too thick.

Serves 4-5 people. Great for freezing too! The great thing about this soup is that you get all the protein you need!

Pescatarians: serve the soup with a few shrimp. Vegetarians: add a bit of feta on top of the soup. Vegans: add some of the beans and pumpkin seeds. Pomegranate adds a nice touch as well.

Kabocha Squash Frittata with Olives & Herbs

Ingredients: Serves 3-4 people

• 7 eggs

• 3/4 cup of roasted squash - I used leftovers - cut into bite size pieces

• Small red onion, cut into rings

• 1/4 cup of Parmesan or Gruyere - grated

• 1/4 cup of black olives - cut in half

• Paprika, black pepper, salt

• 1 sprig of fresh thyme - just remove the herb leaves from the wooden sprig

• 1 Tablespoon of chopped chives

• 3 Tablespoons of chopped parsley

• 1/2 - 1 Tablespoon of olive oil

Instructions:

1. Heat oven to 425 degrees Fahrenheit

2. Mix and swirl eggs, cheese, herbs, 1/2 tsp paprika, 1/4 tsp salt, pepper to taste

3. Heat oil in 12 inch oven-proof pan - I use a cast iron skillet

4. Caramelize onions

5. Add squash and brown slightly for a couple of minutes

6. Add egg mix

7. Gently add olives so they float on eggs and let eggs set a bit on medium heat for a couple of minutes

8. Move pan to low part of oven - let eggs set more - once they have set well around the egdes, turn on broiler and let the eggs set fully and brown. Takes only about 3 minutes - keep your eye on the dish!

9. I serve this with mixed greens - great dinner option! Can also be served as a breakfast.

Sautéed Radicchio with White Beans, Prosciutto & Figs

Ingredients: Serves 3-4 people

• 1 Can of White Beans - I used Great Northern White Beans - drained and rinsed

• 1 Medium Red Onion - sliced into thin rings

• 1 Medium Radicchio - sliced thin = about 3.5 cups

• 2 Cloves of Garlic - pressed

• 1/2 Cup of Sherry Fino

• 1/2 Cup of Miso

• 3 Tbsp of Sweet Balsamico

• 6 Slices of Prosciutto - cut into approx 3/4 inch pieces

• 6 Figs - quartered

• Fresh Marjoram and Thyme - 1tbsp chopped of each

• Salt and Pepper to taste

• Olive Oil - approx 1 tbsp

Instructions:

• Sauté onions in olive oil until slightly caramelized

• Add radicchio and garlic - sauté until radicchio is wilted

• Deglace with Sherry

• Add beans, miso and herbs - simmer for just a few minutes so flavors can mingle and develop

• Add proscuitto — keep on low heat for just a minute or two until prosciutto changes from bright pink to pale pink. Another option is to lightly fry the prosciutto separately as you would pieces of bacon and then add it to the dish.

• Add balsamico, salt and pepper if needed and desired and serve with fresh figs.

Citrus-Curry Tofu with Caramelized Onions

Citrus-Curry Tofu with Caramelized Onions

Ingredients:

1. 1 block of tofu - super firm, approx 500 grams/1 lb

2. 1 large and 1 small orange - small orange must be organic and have thin skin.

3. 2 tbsp sesame oil

4. 1 tsp curry

5. 1/2 tsp turmeric

6. 1/4 tsp salt

7. 3 tbsp soy sauce

8. 1 large red onion

Cooking Instructions:

• Cut tofu into slices of approx. 1/2 inch thickness. 10 slices for a 1 lb block of tofu.

• Lay the slices out on a folded kitchen towel - flat on a board; cover with another towel and place a heavy item on top. I use my Le Creuset pot. This crucial step presses all the liquid out of the tofu and thus will make it absorb the marinade. 60 minutes minimum.

• Marinade: mix 1 tbsp of sesame oil, salt, soy sauce, curry, turmeric and zest as well as juice of the large orange. Once tofu has been pressed long enough, place in dish and cover with marinade. Rotate the slices periodically so they all get an equal amount of the marinade. Minimum 60 minutes. Overnight is fine too.

• Cut red onion into thin rings. Caramelize in a small amount of oil.

• Once the tofu is ready, use 1 tbsp or less of sesame oil and lightly fry/crisp the tofu on medium heat. This is a slow process! The tofu will only crisp up nicely if it is cooked slowly on medium heat. The goal is NOT to deep-fry the tofu, but rather use as little oil as possible and have it brown over time.

• Cover the tofu with the caramelized onions.

• Slice the small, organic orange into very very thin slices that can be enjoyed including the rind on top of the tofu. The small amount of bitterness from the rind, combined with the tanginess from the orange flesh, the spiciness of the curry and the sweetness of the caramelized onions makes for a burst of flavors!

Swiss Birchermüesli

Traditional Swiss Birchermüesli

Ingredients:

• 1 cup rolled oats

• Approx. 5 oz plain or fruit yogurt

• Approx. 1 cup milk - dairy or plant

• Juice of 1/2 lemon

• 4 apples - grated

• Fruit of choice: banana, berries, pears, apricots, etc cut into bite size pieces

• Nuts/seeds of choice: hazelnuts, almonds, walnuts, pumpkin seeds, etc. chopped to bite size

Instructions:

• Mix oats with yogurt, milk, lemon juice and let it sit for about 15 minutes - until oats soften.

• Add grated apples - mix - add fruit and nuts.

• Add milk if the consistency feels to thick. Top with berries and enjoy.

Keeps for a couple of days in the fridge. Great for breakfast, as a snack or even for dinner on a hot day!

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Orange - Blueberry - Tahini- Oat Breakfast Cakes

Ingredients:

*1 cup oats *1/2 cup brown rice flour

* 1/2 cup almond four *1/4 cup shredded coconut

*2 eggs * 1 banana

*1/3 cup tahini *2 tsp maple syrup - 4 tsp if you like things a bit sweeter

*1.25 tsp baking powder *1/2 tsp baking soda

*1/4 tsp nutmeg *1/2 tsp cinnamon

*1 tbs vanilla extract *1/4 cup berries

*1 shredded carrot *Zest from 1 orange

*Juice from 1/2 orange *1/4 tsp salt

Instructions:

Mix oats, brown rice flour, almond flour, shredded coconut, baking soda, baking powder, cinnamon, nutmeg, salt in a bowl.

In a separate bowl, mash banana - combine with eggs, tahini, maple syrup, vanilla extract.

Mix egg and flour mix. Add shredded carrot, berries, orange zest, orange juice

Form balls that are 2.5 -3 inch in diameter.

Bake in preheated oven at 350 degrees for about 25 minutes, until toothpick comes out clean & bottom of biscuit is golden brown. Cool on rack and enjoy!

Valentine's Day Lavender Brownies - Gluten-Free

These delicious brownies can be made with or without the lavender. Lavender is an acquired taste and does not appeal to everyone.

Ingredients: Instructions:

• 1 cup of chocolate chips - Melt chocolate chips & coconut oil in

• 1/2 cup coconut oil OR butter (less crumbly w/butter) bowl over a pot of boiling water. Mix.

• 3 eggs - Mix eggs, sugar, vanilla in a bowl

• 1/3 cup of sugar - Mix almond flour, lavender, baking

• 2 tsp vanilla extract soda, cacao powd. in separate bowl.

• 1/2 tsp baking soda - Let chocolate chip/coconut mix cool

• 3 tsp cacao powder - Add cooled mix to eggs, mix well.

• 1/2 tsp salt - Add to almond flour mix. Mix well.

• 1/2 tsp dried lavender - Pour into greased 8x8 pan

• 1 cup almond flour - Bake at 350 for approx 30 minutes.

  Note: using coconut oil instead of butter makes the brownies a bit crumbly, but it is a nice option for those who cannot use dairy. With the amount of salt used, you will taste the salt - use less if that is not desired. I used a mix of sweetened and unsweetened chocolate chips because I don’t like things to be very sweet. If you have a sweet tooth, either use more sugar or all sweetened chocolate chips.

Beet Risotto

Ingredients: Instructions:

• 1 cup of Arborio or Vialone Rice - Saute onions, beets, & rice until transluscent

• 350 grams beets, cut into small cubes - Deglaze with wine

• 1 onion, chopped - Add broth

• 1 cup red wine - Cook on low heat for 20 - 25 minutes stir often

• 2-3 cups of vegetable broth - Once soft, add cheese, leave some to garnish

• 1 TSP olive oil - Garnish with cheese and parsley

• 200 grams of Gruyere, grated

Gluten-Free Muffins

I love this recipe because I can vary the grains I use as well as add different ingredients such as banana, corn kernels, dried fruit, and nuts and seed. The basics - amount of grain, liquid, egg and baking soda always stay the same - just get creative with the rest.

Ingredients:

1. 3/4 cup of rolled oats and 1/4 cup of ground oats (use coffee grinder) OR 1/2 cup of Oats & 1/2 cup of Corn Meal (purple or yellow) OR 3/4 cup of rolled oats and 1/4 cup of brown rice flour.

2. 1 egg OR 3 Tbs of Aquafaba (garbanzo bean liquid)

3. 1/2 cup of plant or dairy milk

4. 1.25 tsp of baking soda

5. Handful of nuts or seeds or dried fruit or corn kernels or small mushed banana or combination thereof

6. Pinch of salt

7. If desired - cinnamon, vanilla extract, maple syrup.

Instructions:

1. Heat oven to 425 degrees

2. Mix all ingredients

3. Fill into greased MINI muffin tin (the above mix is enough for a mini muffin tin that makes 6 muffins).

4. Bake for about 25 minutes or until you can stick a toothpick into the muffins and it comes out clean.

Mighty Mustard with Apple & Walnuts

Ingredients: Instructions:

• 4 cups of Mustard greens*, cleaned & chopped * Heat olive oil in saute pan

• 2 gloves of Garlic, pressed * Add garlic and ginger, saute for 2-3 minutes

• 2 Tsp finely chopped Ginger * Add Mustard Greens, stir, saute for 4 minutes

• 1 Tsp Olive oil * Add a touch of water IF needed

• 1 Tsp Balsamic Vinegar * Add vinegar, soy sauce & apple, saute 3 min

• 1/2 Tsp Soy Sauce or equivalent * Serve garnished with Walnuts

• 1/2 Apple, sliced

• Handful Walnuts

  *Note: I use “Ruby Streaks” and “Ultra-Violet” Mustard as well as “Miz America” Mizuna - grown in my garden.

Cauliflower Roasted with Exotic Spice Medley & Roasted Pumpkin Seeds

Ingredients: Instructions:

1. 1/4 tsp ground Cumin *Combine cauliflower and spices in a large bowl

2. 1/4 tsp Paprika *Generously spray with olive oil spray and toss

3. 1/4 tsp Turmeric * Roast for about 25 minutes at 415 degrees

4. 1/2 tsp Curry * Toss with roasted pumpkin seeds

5. 1/2 tsp Salt

6. 1 head of cauliflower, divided into small florets

7. 2tbs roasted pumpkin seeds

8. Olive oil spray

Purple Corn Pancakes - Gluten-free.

Purple Corn Pancakes - Gluten-free - with Greek Vanilla Yogurt

Ingredients: Cooking Instructions:

• 1/2 Cup Purple Corn Flour * Mix all ingredients to form smooth batter

• 1/4 Cup Brown Rice Flour * Heat 1 Tbs olive oil or Ghee in a frying pan

• 1/4 Cup Almond flour * Using a mini ladle, scoop batter into pan

• 1 Cup Plant Milk * Fry on medium heat, turn after about 5 minutes

• 1.25 tsp Baking Soda

• 1 Egg

• 1 pinch of Salt