Blissful Bites (17 page)

I randomly came up with this soup at a friend's potluck. I had never used walnuts for the base of a raw soup before and they created a rich, thick texture that was perfect for fall. The lemon zest adds a nice zing. It can be served warm right out of the blender or chilled.

2 cups walnuts, soaked 3 hours

1
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cups filtered water

2 cups Bosc pears, cored and sliced (about 2 pears)

1 tablespoon tamari

2 teaspoons apple cider vinegar

2 tablespoons lemon zest

2 tablespoons lemon juice

Sea salt, to taste

Drain walnuts. Start by blending water with walnuts for a few minutes. Add the rest of the ingredients and blend until completely smooth and no chunks remain. This could take anywhere from three to eight minutes depending on your blender. Taste and add sea salt, if needed.

• Makes 4 to 6 servings

This soup is really good during fall because you can get fresh butternut squash. In other seasons you can substitute other veggies for the squash.

5 cups filtered water

2 cups butternut squash, peeled and cubed small

1 cup carrot, large dice

2 teaspoons dried thyme

Pinch sea salt

1 to 2 tablespoons wakame, cut into little pieces

1 tablespoon barley miso

1 tablespoon yellow or white miso

Combine water, veggies, and thyme in a medium saucepan and bring to a boil with a pinch of salt. Reduce to a simmer, cover, and cook until the veggies are tender, about five to seven minutes. Add wakame and simmer another minute. Turn off flame. Mix miso with about
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cup of the soup broth until well dissolved. Stir into pot and let sit for a few minutes. Stir well and serve.
 

curried sweet potato and carrot soup

• Makes 3 to 5 servings

This soup is the perfect fall treat when the farmers markets are full of root vegetables. A great timesaver for the future is to make a double batch and freeze in the freezer.

1 tablespoon coconut oil or
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cup water

3 cups sweet potatoes, cut into chunks

2 cups carrots, cut into chunks

Pinch sea salt

1 tablespoon curry powder, or more to taste

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teaspoon cinnamon

1 teaspoon coriander

5 or more cups filtered water

1 tablespoon sweet white miso, dissolved in
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cup water

Sea salt, to taste

Handful parsley or cilantro, for garnish

Heat oil or water in large saucepan or stockpot. Add sweet potatoes and carrots with a pinch of sea salt and sauté for three minutes. Add the spices and sauté until well coated. Add water and bring to a boil. Cover and simmer 15 minutes, until vegetables are soft.

Let soup cool slightly. Puree the soup in a blender (or with immersion blender) until smooth and creamy, and then return it to pot. Dissolve miso in hot water and stir into soup. Simmer three to four minutes. Season to taste. Serve hot, garnished with chopped parsley or cilantro.

save a duck pâté

• Makes 4 to 6 servings

I made this beautiful appetizer platter and herb dip for a friend's reunion party in January. It was the perfect thing to serve to her “omni” friends; rich, creamy, tasty—but healthy with no oil or added fat. Feel free to add water to get the consistency you prefer. I kind of like it a bit chunky, but you may find you like it smoother.

1 cup raw cashews

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cup raw pumpkin seeds

Palm-size handful of fresh basil and parsley

2 tablespoon nutritional yeast

1 tablespoon lemon zest

2 tablespoons lemon juice

1 tablespoon white miso

2 tablespoons filtered water, or more as needed

Pinch sea salt

Veggies of your choice

Soak cashews and pumpkin seeds for two hours. Drain and combine with all ingredients, except veggies, in a food processor. Blend until well combined or to your desired consistency. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. Serve on a platter with sliced veggies of your choice.
 

• Makes 3 to 4 servings

This protein-rich pâté is made from tempeh, which is a fermented soybean product full of fiber that won't clog your arteries. Serve this with crackers or pita bread at your next party, and I guarantee it will be a hit!

1 package (8 ounces) tempeh, cubed

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cup almonds, roasted

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

3 tablespoons filtered water

1 tablespoon white miso

2 tablespoons nutritional yeast

1 teaspoon tamari

Pinch sea salt

4 tablespoons fresh dill

Handful cilantro or parsley

Crackers and/or veggies of your choice

Steam tempeh for 10 minutes. Process almonds until fine in a food processor, then add tempeh and blend for two minutes. Add the rest of the pâté ingredients and process until smooth. Be sure to scrape around the edges of the bowl a few times to incorporate all the ingredients. Form into a shape or loaf and serve on a platter with crackers or rice cakes, and veggies.

azuki bean and japanese pumpkin soup

• Makes 4 to 6 servings

The Japanese use azuki beans for their many health benefits, including improved blood circulation and reduced fatigue, detoxified body (skin and organs), and a healthy digestive system.