Recipes for the Fall (Fall 2013)

Enjoy three delicious and easy recipes that will support your health as we head into the winter:

Chickpea Squash Soup

This chickpea squash soup comes from a time-honored cookbook in our family "Classic Armenian Recipes: Cooking without Meat". It is very easy, as well as delicious and nourishing. Butternut Squash is high in anti-oxidants and phytonutrients such as Vitamin A and other carotenoids; making it a great food for the immune system as we head into winter. The chickpeas are a wonderful source of protein and also have a good amount of calcium and fiber.

  • ¾ Cups Dried Chickpeas
  • 6 Cups Water 
  • 1 Winter Squash (About 2 to 2 ½ lbs) 
  • Coarse Salt 
  • 8 Cloves Garlic, Cut in Half 
  • ¼ Cup Lemon Juice 
  • 1 ½ tsp. Middle East Red Pepper* 
  • ½ Cup Olive Oil 
  • 2 Tbs. Tomato Paste 
  • 1 ½ Tbs. Finely Chopped Mint Leaves

1. The day before cooking, in sufficient water to cover, boil Chickpeas for 2 minutes. Discard that water, cover with fresh water and soak overnight.

2. The next day, add the measured water to Chick Peas and bring to a gentle boil. Simmer for about 1 hour or until peas are tender.

3. Wipe Squash with damp cloth and cut into quarters. Scoop out the seeds and discard. Using a sharp paring knife, remove hard skin and fibrous surface of Squash. Dice Squash into ½ inch pieces and place them in a bowl. Sprinkle with salt and set aside for a ½ hour. 

4. When Chick Peas have cooked to a soft consistency, rinse Squash, and add to the pot with Lemon Juice, Garlic, Red Pepper and Oil. Add a few spoonfuls of the hot liquid to the Tomato Paste, stir to blend, then add to the soup pot. Bring to a simmer then cook 15 to 20 minutes or until Squash is bite-tender. 

5. Taste soup to adjust seasoning, then remove from heat. Sprinkle Mint over soup but do not stir in. Bring to room temperature before serving.

Yield 6 or more servings.

* Middle East Red Pepper may be substituted with 3 parts Paprika and 1 part Cayenne.


Bieler's Broth

Bieler's broth is very alkalinizing soup that will nourish a depleted system. I make this soup for when someone is ill, recovering from surgery or just in need of some warm greens to help them detoxify and nourish. As the weather gets colder salads and juices are not as appealing; so I often have a warm mug of Bieler's Broth for breakfast or lunch.

  • 3 to 4 Small or 1 to 2 medium/large Zucchini Sliced into Chunks
  • 2 to 3 large handfuls of Green Beans 
  • 2 Cups of Chopped Parsley 
  • Garlic, Salt and Pepper to taste

1. Simmer Zucchini and Green Beans in a pot until soft. 

2. Add Parsley, Garlic, Salt and Pepper to taste then puree mixture in a blender.

You can refrigerate or freeze and re-heat as needed. You can also add celery or onion if you desire. 


Chocolate Truffles

These truffles, a recipe from The Whole Life Cookbook, are a quick and delicious treat. The raw cocoa is full of anti-oxidants and the walnuts are a great source of omega 3 fatty acids as well as protein. Dates are a sweetener that is slower to metabolize than refined sugar.

  • 2 Cups Raw Walnuts
  • 1 Cup Mediool Dates (Pitted)
  • 4 to 6 Tbs. Organic Cocoa Powder
  • Shredded Organic Coconut

1. Place Walnuts into a food processor fitted with the "S" blade and process until very finely ground and pasty. 

2. Add Dates and Cocoa Powder and continue to process until well combined. Add more Dates for a sweeter taste and process again. 

3. Roll into small balls and place into a bowl of Shredded Coconut. Make sure each ball gets coated in Coconut then place onto a plate.

Yield about 1 ½ Dozen Truffles. 


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