"CREME DE PUMPKIN" SHAKE

When I think of fall, I think of pumpkins. Few things get me more excited this time of year than pumpkin pie, pumpkin seeds, pumpkin ice cream, pumpkin waffles, pumpkin muffins, pumpkin shakes, pumpkin lattes, pumpkin soup, pumpkin risotto, pumpkin fries - pumpkin, pumpkin, pumpkin! When harvest time comes around I crave them more than any other food. There is something so warm and fall-like about them - a richness and depth of flavor that only a season of hard summer work can bring.

[MO BETA!]

And not just beta-carotene. Nope, that beta has an estimated 500 family members. And you thought your relatives were a handful. Actually this family, called carotenoids, actually work best when all together. Just another reason to eat whole, fresh plant foods!

Pumpkins and carrots are both packed with a variety of carotenoids including: beta-carotene, alpha-carotene, beta-cryptoxanthin, lutein, and zeaxanthin. All are useful, if not critical, in preventing cancer - specifically bladder, cervix, prostate, lung and colon cancers. Some studies have shown a risk reduction of 30 - 50 percent [20 percent in post-menopausal breast cancer]! Moreover, beta-cryptoxanthin has been shown to have strong antioxidant properties which are helpful in fighting off and reducing the risk of many diseases including rheumatoid arthritis. Carotenoids, working as a team, provide enormous benefits for the eyes by protecting them from macular degeneration and cataracts.

Oh, and just so you know, a cup of pumpkin packs in more than 2.5 grams of fiber!

[THE RECIPE]

1 banana, halved and frozen
1 c. homemade pumpkin puree
2 carrots, washed and cut into chunks
1 - 2 c. homemade coconut, cashew, or walnut milk milk
juice from 1/2 a lemon
4 - 6 soaked dates + soaking water*
1 T. honey or maple syrup
1/8 tsp. of ground cinnamon
large handful of ice

Place all in blender and blend on high until very smooth. Serve immediately!

* Place dates in a 2 cup glass measuring jar. Cover with boiling water, enough to fill to 1 1/2 c. line. Let stand for 10 minutes.

BUTTERNUT SQUASH SOUP

Well....IT'S A GIRL!

Okay, it was a girl 6 weeks ago but if you have, or have had, kids you know that it takes at least that long to get into a new rhythm. As I type I am looking at the clock [6:15am?!] and thinking "things have certainly changed!". I have always been an early riser but this is a tad over the top. However, the sacrifice seems worth it - the house is quiet, the scent of sweet peppermint tea is filling the air, and two little girls lay angelic-like in their beds, far off in dreamland.

Now that I am somewhat back to the land of the sane, albeit sleep-deprived, I have found myself in the kitchen and ready to cook. With the cooler weather [love, love, love fall!] the cravings for hearty, earthy soups and risottos have commenced. Winter squashes [think butternut, spaghetti, pumpkins, etc.] abound these days, a welcoming committee of sorts for this multi-colored, football game on a crisp night, spiced cider laced season.

[NOT THE BUTT OF THE JOKE]

Butternut squash is conveniently a warming food that increases blood circulation and improves energy. Obvious as it seems, it's still worth stating that winter squashes are high in beta carotene as well as complex carbohydrates [a good food for diabetics and those who struggle with proper digestion or digestive related problems]. Vitamin A and C, potassium, magnesium, and carotenoids [meaning it has anti-carcinogenic properties] are all found in these odd shaped orbs.

I have found winter squash to be so versatile and use them [butternut squash and cheese pumpkins being my favorite] in risottos, soups, pasta sauce, ice cream, crisps, and smoothies [yes smoothies!]. And of course, I love roasting the seeds.

This soup is one of my favorites and a constant repeat throughout the fall and winter months. I make it two ways and have provided both recipes below.

May you find ways to completely embrace this season. May you be intentionally present, taking in the changing of the colors, the crispness of the air, and the beauty of harvest. And may you wear out your favorite jeans and hooded sweatshirt.

[RECIPE ONE]
Adapted from Tasty Kitchen's "Gluten-Free Butternut Squash Soup" [link no longer available]

2 T. extra virgin olive oil
5 c. [1 1/2 lbs] of butternut squash or cheese pumpkin, peeled and cubed
2 c. potatoes, cubed
1 large onion or 2 medium leeks, washed and sliced
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 c. vegetable broth
4 c. water
2 bay leaves
1 - 2 c. cooked quinoa
1/2 c. non-dairy milk

Heat oil over medium heat. Add squash, potato, salt, and pepper. Saute 3 minutes. Add onion / leeks and saute for 1 minute. Stir in broth, water and bay leaves and bring to boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the potato and squash are tender when poked with a fork. Remove bay leaves and add quinoa.

Using a blender, puree in batches until mixture is very smooth. Return to pot and stir in non-dairy milk. Warm if necessary and serve.

[RECIPE TWO]

2 T. extra virgin olive oil
6 - 8 c. of butternut squash or cheese pumpkin, peeled and cubed
1 large onion or 2 medium leeks, washed and sliced
1 head of cauliflower, cut into small chunks
sea salt, to taste
freshly ground pepper, to taste
6 c. vegetable broth
2 c. water
2 bay leaves
3 c. cooked white beans [ex. Great Northern beans], drained and rinsed


Heat oil over medium heat. Add squash, salt, and pepper. Saute 3 minutes. Add onion / leeks and cauliflower and saute for 1 minute. Stir in broth, water and bay leaves and bring to boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the potato and cauliflower are tender when poked with a fork. Remove bay leaves and add white beans.

Using a blender, puree in batches until mixture is very smooth. Return to pot, warm if necessary, and serve.

GO GREEN!

It's no secret that my favorite color is green. I love it. I love that it represents growth, life, newness, and safety. It soothes, relaxes the mind, helps alleviate depression, nervousness, and anxiety while offering a sense of renewal, self-control, and harmony. Green is the color of spring and if that isn't enough to cause a love affair with this emerald beauty, I don't know what is! And, if you are my husband, today green [and white] means victory.

Color is what I loved about being a designer. I would spend hours picking out just the right shade of this or that for a client. To all other eyes color was simply a color, but to me the selection ran much deeper. In the hours of my designer process, I thought about the client - what they were like, what they wanted the space to say, how they wanted to feel when in the space, how they wanted others to feel in that same space. It's a beautiful process really.

This passion for color hasn't left me even though my design days have been shelved for finger paints, diapers, tub time, and cooking. Rather than choosing colors for offices and schools, I now choose them for my palette. I love a plate that bursts with a variety of hues. It seems to make the preparation and consumption of food fun, exciting, full of pleasure and accomplishment - like finishing a painting or walking through a completed space.

All this being said, what should come as a surprise to you is that I have seriously fought the idea of a green smoothie - for years. I'm not exactly sure why but the idea of drinking, through a straw or otherwise, what looked like blended grass or green sludge just wasn't appealing. Okay, maybe I do know why - green sludge? Yuck.

So why on earth am I posting a recipe devoted to green here? Call me a convert, determined health nut, or stubborn redhead but I was not going to let a green smoothie get the best of me. I got over wheatgrass didn't I? And that really is blended grass! Sure these so called superfood smoothies are packed with raw vitamins, minerals, and fiber but, if I'm really honest, what motivated me the most was the idea of my daughter loving them. She will eat pretty much anything she sees enter my mouth so why not a funny green juice? Ironic how being a parent can make you do things you never thought possible.

Turns out, with me or not, she likes them. Well more accurately loves them. She wakes up asking for a "mooey" which translates to smoothie and when she begins to see the big leafy kale come out, heaven help us all. Normally she'll drink hers and then move on to consume the remainder of mine followed by desperate pleas for more. How is a mom to resist? I finally got smart and started making a triple batch - one for my daughter, one for me, and another for my daughter.

[KIDS + SMOOTHIES]

If you haven't tried smoothies with your kids, I highly recommend you do. Smoothies are a fantastic treat for kids and provide great camouflage for those veggies that seem to find the edges of the dinner plate rather than the intended stomach.  Start with all fruit to get them used to the idea and then slowly add it veggies. Carrots make a great first vegetable addition as they are more sweet than some of the others. If you want to add greens but have a really picky eater, try using blueberries in place of the peaches of this recipe. The blueberries will turn any green to purple.

[THE RECIPE]

8 kale leaves, washed, stemmed and torn into pieces
handful of romaine lettuce leaves
1 organic apple, cored and cut
2 large or 4 small carrots, scrubbed [you don't have to peel if you scrub well and purchase organic]
1" piece of ginger, peeled
4 dates + soaking water [soak overnight or cover dates with boiling water and soak for 10 minutes]
1 tbsp. of ground flax or chia seeds soaked in 3 tbsp. of water [soak for 5 - 10 minutes to create a gel]
1  - 2 c. frozen peaches [I froze some really delicious organic white peaches that work great]
pure water

Place all in a powerful blender, like a Vitamix, or food processor. Cover about half way with water. Blend, adding water if necessary, until smooth and juice-like. You can add ice if you prefer a thicker consistency.

Pour into glasses [I like using Ball jars] and serve cold. You can also store in the refrigerator, covered, for a mid-day snack.

Other add-ins: mint, parsley, spirulina, hemp seeds, pumpkin seeds, homemade nut / seed milk, soaked oats, chard, dandelion greens, spinach, blueberries, bee pollen granules, wheatgrass juice.

Makes 3, 3 cup servings.

CLASSIC SHEPARD'S PIE

One of my favorite meals, a meal I don't make nearly as often as I should, is Shepard's pie. As a kid, I would beg my mom to make it - for me, it didn't even matter what she hid within its contents.

Today I made three different versions of this old-time favorite, one to fit each of the tastes and needs of my family members. Normally I don't fancy myself a short-order cook but there are some meals that, given the different dietary restrictions and preferences of myself and family, I just can't get around. There's the husband that swears he needs meat and cheese in his life [I learned a bit ago to not push the matter - prayer seems to be much more effective than nagging anyway], the toddler who is going through somewhat of a picky, independent phase and whom we have chosen to raise vegetarian, and myself, the girl with multiple food allergies. It sounds like a lot of hassle but honestly the adjustments were so simple I barely noticed. 

A little, but completely relevant, aside - in making this me I stumbled upon a great snack for my daughter. She loves to sit on the counter and help me cook and as I was assembling the frozen vegetables, into the dish went her little hand and out it came with a handful of veggies that was immediately plunged into her mouth. To say I was excited is an understatement. Add that to the arsenal of snacks I have to keep a child happy!

May this warm, hearty meal find your empty tummy and fill it with both nourishment and contentment.

[THE RECIPE]

6 large potatoes, peeled and cubed

1 - 2 tbsp. ghee, non-dairy butter substitute, or olive oil [more if necessary]

1 - 2 tsp. Real Salt sea salt

1 - 2 tbsp. dried chives

1/2 c. non-dairy milk [I love homemade pumpkin seed milk; more if necessary]

Place potatoes in a medium pot and add water until all of the potatoes are just covered. Cover and bring to boil. Once the water boils, remove cover and boil until potatoes are very soft. Drain cooking water and add in remaining ingredients. Mix with beaters or stand mixer, gradually moving up to a medium-high speed. Add more non-dairy milk if necessary to achieve a smooth consistency.

While the potatoes are cooking...

6 carrots [medium - large], scrubbed well [peel if anything but organic] and sliced into 1/2-inch pieces

Place carrot slices in a small saucepan and add just enough water to fill the bottom of the pan [about 1/2-inch]. Bring water to boil and simmer carrots until just beginning to soften [7 - 10 minutes].

While the potatoes and carrots are cooking...

1 lb. organic, pastured raised ground beef [optional]

1 large onion, minced

Place meat in a large cast iron skillet and cook over medium heat until browned all the way through, stirring occasionally. Add onion about half way through cooking process.

Note: I specify frozen below because this is what I had in the freezer, stored from this past years garden.

Broccoli, frozen

Peas, frozen

Corn, frozen

Green beans, frozen and cut into 1/2 to 1-inch pieces

2 large garlic cloves or 3 - 4 more medium / small cloves, minced

2 tsp. thyme

1 - 2 tsp. freshly ground rosemary [I used dried rosemary here]

Rubbed sage leaves, to taste [take dried sage leaves and rub between hands to crumble]

1 - 2 tsp. Real Salt sea salt 

Freshly ground pepper, to taste 

1 - 1 1/2 c. of vegetable broth

Preheat oven to 375 degrees. 

Place all frozen vegetables, garlic, herbs, and seasonings in glass baking dish of choice. Mix well [using hands works great here]. Add a layer of beef [if using] and carrots. Again, mix [use a spoon as the meat and carrots will be hot]. Gently pour vegetable broth over entire dish [a thin layer may or may not collect at the bottom of the dish]. Finally, top with mashed potatoes. You can lightly sprinkle with cheese if you so desire [my husband likes a blend of white sharp cheddar and Parmesan, 3:1 ratio]. 

Place in oven and bake for 45 minutes. Remove from oven and allow to cool for 5 - 10 minutes.

This will make one large 9 x 13 baking dish or a few smaller dishes and serves appx. 6 - 8 people at appx. $1.00 - $1.50 per serving.

SAVORY BLACK BEAN SOUP

I think winter is here to stay, at least for the next few months. This means, bring on the soups! Black bean soup has become one of my absolute favorites and a mainstay in our household. I typically make a double or triple batch and freeze what we don't eat at dinner. 


If you live in a snow-laden area of the world, than I wish you happy ski-ing [or snow shoeing, or skating, or snowman making, or broom-balling, snow angel-ing, or...ahh, winter]!

[BLACK BEANS]


Black beans are such a wonderful food, I don't know where to begin. Okay, maybe I do. Black beans are so versatile you can use them in just about anything, including cookies and brownies [you can use black instead of garbanzo beans, as listed]. These little guys bring on the warm fuzzies and help to reduce damp conditions [think phlegm]. Not only that, they are a great source of soluble fiber [beans in general are one of the best sources on the planet]. Fiber in general, but specifically the digestible form, is something severely lacking the the SAD [Standard American Diet]. High fiber equates to lower risk of cancer, heart disease, diabetes, and obesity. Now I'll eat to that!


[KOMBU]


Kombu is actually a seaweed but trust me, there is nothing fishy about it. When added to a soup or any other dish that is simmered or slow cooked, it enhances the flavor and nutrients and generally dissolves into the soup during the cooking process [if, not it can easily be broken up]. When combined with beans, it helps to increase digestibility and reduce those not-so-nice side effects beans have unfortunately become synonymous with. 


One note, if you are pregnant you should not eat kombu in excess as it reduces masses in the body [like tumors and cysts] and could lead to miscarriage.

[THE RECIPE]


Note: I believe this recipe may have been created by Terry Walters and can be found in either of her books Clean Start or Clean Food. If I'm wrong and it's yours, I apologize for not jotting down the recipe source [and have since become a bit smarter on that front]!


Lightly saute the following:
4 garlic cloves, minced
1 tbsp. extra virgin olive oil
1 onion, chopped
2 carrots, chopped

Add the following and saute 1 minute more:
2 tsp. celery seeds
1 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. Real Salt sea salt

Combine these remaining ingredients and the ones above in a crockpot:
6 c. cooked black beans [you can used canned or homemade here]
1 thumb size piece of kombu [optional]*
4 cups of vegetable stock or water
2 tsp. mirin or rice wine [optional]
1 tbsp. tamari

Cook on low for 8 hours. Remove 1/4 of soup and puree or blend just before serving. Mix in with the un-pureed soup.


You can also place all in a stock pot and simmer for 30 - 40 minutes if you are starting this later in the day.

Serve with 1/2 a sandwich or two slices of lightly toasted bread [I love this recipe but you can use store bought as well] dusted with a little salt, garlic granules, and a pinch of cayenne pepper. It is also wonderful served with a salad.

BREAKFAST STARTS WITH BABY

From the moment my daughter wakes in the morning, she wants food. First I nurse her, then we brush our teeth [yes, we are pre-breakfast brushers], try to make my bed as quickly as possible [she loves to hand me the pillows in between emptying Daddy's bedside drawers], and then promptly head for the kitchen . One of her favorite meals over the last few months has been warm oats with fruit and a variety of seeds. We cook the oats together [she loves to be my little sous chef] and then head to the floor where we eat picnic-style.

Maybe it's the cold winter weather or the large open space that comes with having combined kitchen, dining, and living areas, but for some reason it just feels cozier if we snuggle up, hidden within the confines of the cupboards. It's one of my favorite times of the day - something I cherish and look forward to each morning. I hope that one day my daughter is able to look back on this time we have together and remember, if not the specific event, the feeling of morning breakfasts with mom. May she always experience breakfast this way.

Amaranth is a great food, especially for infants and toddlers and pregnant women and nursing women and people who do heavy manual labor and on and on and on [you'll find it in this recipe]. The United Nations Food and Agriculture Organization found that wherever amaranth is consumed regularly, there is no malnutrition [see source below]. Let me say it again, no malnutrition. It is packed with protein [apparently the digestible kind!] providing half your daily needs, as well as calcium [and the necessary nutrients to help calcium absorption - magnesium and silicon], phosphorous, iron, and zinc. If your child is congested, try giving him / her amaranth to disperse the dampness [found with congestion] and relieve the stuffiness. If you suffer from heavy menstrual cycles, amaranth may help to reduce some of the bleeding if consumed regularly. It is worth trying to fit this food into your and your family's diet whenever possible. Start small [as in this recipe] and work up. My daughter now loves it plain, especially the texture, or with fruit and seed milk. 

[THE RECIPE]

1 c. old-fashioned gluten-free oats* 

1/4 - 1/3 c. amaranth [experiment with the quantity to find something you like]*

2 tsp. freshly ground flaxseeds**

2 tsp. freshly ground pumpkin seeds**

2 tsp. freshly ground chia seeds**

8 slices of frozen peaches [or 1 large fresh peach if in season]

2 - 2 1/2 c. of purified water

1 c. frozen blueberries [or fresh if in season]

1/2 c. freshly made hemp or pumpkin seed milk***

Place oats, amaranth, water [start with the smaller amount and add if necessary], ground seeds, and peach slices in a small saucepan. Cook on low to medium-low until soft and all the liquid has been absorbed [appx. 10 minutes]. Once the oat mixture is cooked thoroughly, gently fold in the blueberries. Cook for 1 minute and remove from heat. Pour into bowl[s] and top with freshly made hemp or pumpkin seed milk.

Serves 2 - 4 depending on serving size / appx. $0.80 per serving.

*I like to soak my oats and amaranth over night [well, when I remember]. Place both in a glass bowl and cover with 1 cup of purified water. Place in the refrigerator and let soak overnight [appx. 8 hours]. Soaking will make these foods more digestible and will also cut down on cooking time.

**If you are short on time you can make a larger batch of these ground seeds, mix them together, and store in a glass jar [tightly sealed] in the freezer. They should keep for about a week.

***For great, step-by-step instructions on how to make seed milk [it is really easy and will save you money] go here. Boxed milks are actually considered a processed food, something worth eliminating as they can tax your digestive system, specifically your liver. I found a great old-fashioned glass milk jar while antiquing one day. The look of my homemade milk in the jar encourages me to keep it full!

Source for information on amaranth: The New Whole Foods Encyclopedia by Rebecca Wood, pg. 10

DATE-SWEETENED NO-BAKE COOKIES

Every time I come up with a recipe or see one I love, my first question these days is "Can my daughter eat it?". If not, the challenge [and fun] begins. One of my new found pet-peeves is eating something in front of her that she can't have. Of course, there will always be times this happens but I work really hard to ensure that 98% of the time we are enjoying the same foods [or at least a version of the same foods]. Sometimes this means separating a portion out prior to adding certain ingredients, sometimes it demands sacrificing certain foods, but most of the time all it requires is a bit of imagination and a small amount of ingredient know-how with the willingness to try foods a few times until they are just right.

Today I was itching for some no-bake cookies. Long ago I gave up the refined-sugar packed, instant oatmeal masquerade that lurks on the bakery shelves. Today I took a detour around all other sugars [sucanat, coconut palm, and raw cane sugars, honey, and maple syrup] and instead decided to work with dates, a naturally sweet fruit.

Dates are sweet and warming. They harmonize organs and have eliminating properties [a good aid in treating constipation]. If you have a small child with a sore throat, date syrup or paste can be used in place of honey. Of course, the dried dates most of us have access to have lost some of their nutrients but even so, dried dates still are an excellent source of B vitamins, copper, iron, potassium, and magnesium.

I also substituted carob for cocoa powder as I am more interested in going to sleep than chasing a caffeine-laced toddler around in the wee-hours of the morning. Carob is also naturally high in iron, a nutrient that many children are deficient in.

Please understand that if you are looking for the dry, crumbly, super sweet version - this is not the recipe for you. Instead, these have a deep richness and subtle sweet that will easily satisfy those sugar cravings without the sharp blood sugar spike and inevitable energy crash.

But the best part? My daughter gets to enjoy the spoon.

[THE RECIPE]

1 cup of dates, firmly packed
enough boiling water to fill to 1 1/2 cups

Place dates in a 2 cup glass measuring jar. Cover with boiling water, enough to fill to 1 1/2 c. line. Let stand for 10 minutes.

4 1/2 c. of old-fashion oats [not instant]
1/2 c. regular coconut milk
1/2 c. date soaking water

Once the dates have soaked for 10 minutes, combine oats, 1/2 c. of the date soaking water, and 1/2 c. of coconut milk in a glass mixing bowl. Set aside.

Meanwhile, in a blender or food processor combine:

3/4 c. sunflower seed butter [or nut / seed butter of choice, although I would advise not using peanut butter]
1/4 c. coconut oil
the dates and remaining soaking water
1 1/2 tbsp. lemon juice
1/3 c. carob powder
1 tsp. vanilla extract or 1/2 scraped vanilla bean

Blend until very smooth. Pour into a medium size stainless steel saucepan and warm over low heat. Once the mixture is just warm, add in oatmeal mixture. Stir until all of the oats are incorporated. Let the mixture sit in the pot for about 10 minutes to allow the oatmeal to soften a bit more and soak up the carob sauce.

Place a piece of parchment paper on a cookie sheet. Scoop out cookie batter and form into balls on the cookie sheet.

Place in the freezer for 20 - 30 minutes [more if necessary] until firm. Store in the freezer or refrigerator.

*To make these raw, soak the dates and oats over night and eliminate the cooking step.

This makes appx. 20 medium sized cookies. 

HOMEMADE CREAMY RAMEN SOUP

The other day my husband asked me if I could make him something. Hold everything. The man I married five years ago very rarely asks me to make him something and never requests that I mess with one of the holy-grail foods of his childhood. He is the go-with-the-flow, try anything type [even if under duress] that has been subjected to quite a few culinary experiments and has taken everything in stride. He is the subject group behind many of these posts and it is he that makes or breaks what shows up here. But this time he asked! A request?! Call out the pots, sharpen the knives, shine the silver. I immediately put all meal plans on hold and locked myself in the kitchen [figuratively of course] and cooked and tasted and adjusted and cooked some more.

Obviously, in looking at the title of the post, you have figured out what he asked for. The 10-year old in him came up for a visit and demanded nostalgia in the form of this typically kill-you-it's-so-high-in-sodium, gluten packed, nutrient deficient soup. But, knowing his wife, he presented it in the form of a challenge. The goal? To make him a soup reminiscent of Top Ramen's Creamy Chicken Flavor Soup without the heart-stopping, blood-pressure exasperating nutrient content. You mean you want me to make a healthy version of your favorite childhood soup? Either I'm dead and in heaven or the lifestyle changes that we have made over the years are finally immersing themselves in the one person I respect, love, and admire above all others.

And then? We did yoga together.

I must be dead.

Thankfully I'm not and am able to share this with you. It has been husband approved with two thumbs up from the 10-year old inside.

[THE RECIPE]

1 tbsp. extra virgin olive oil
2 small onions
4 - 6 carrots
4 - 6 cloves of garlic

1/4 c. gluten-free all-purpose flour [1/8 c. brown rice or millet flour + 1/8 c. tapioca flour]
2 tsp. poultry seasoning
2 tsp. turmeric
2 tsp. Real Salt sea salt
dash of celery seed

4 c. organic, gluten-free chicken or vegetable broth
4 c. water
1/2 piece of kombu [optional, used to enhance the flavor and nutrients of this soup]

1/2 c. non-dairy milk [I like almond, hemp, walnut, or rice milk here]
1/2 package [about 4 ounces] of very thin Asian rice noodles [you can try this or this brand]

In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small. Heat oil in a soup pot. Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes]. Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.

Pour in the broth and water. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.

After 30 minutes, pour in non-dairy milk and noodles. Let simmer an additional 10 minutes or until noodles are soft.

Remove from heat and serve immediately.

Makes 4 - 6 servings, appx. $1.80 per bowl.





[A QUICK, BUT IMPORTANT, SIDE NOTE]








I am sure you are deep in Christmas decorations, lights, ornaments, shopping and wrapping right now [and if you aren't, will be soon]. As you set up your tree, decorate your house and make gift lists, take a moment to think about how you can make this Christmas a more sustainable, earth-friendly one. For example, purchase ornaments from antique or thrift stores [I found the one pictured above for my daughter for $0.25!]. The hunt is so much fun and, in my opinion, more meaningful.

When your Christmas lights need replacing, purchase warm LED lights. They are similar in look and price but last a lot longer and cost a lot less in energy. Try choosing local, organic foods that are in season for your holiday meals, forego the cheap dollar store stocking stuffers and select more useful things to fill those socks. Give services and experiences or shop at stores that support the environment [like The Tree Hugger Store in Holland and Grand Rapids] and Fair Trade [like The Bridge in Holland or Global Infusion in Grand Rapids]. Give homemade and / or edible gifts.

There are so many ways to cut down on our holiday footprints. Just a few steps can make a huge difference!

GINGER CHAI

One of my favorite places to go is nestled in this little eclectic community about 40 minutes away from where I live [check out Global Infusion here]. It really is unfortunate that I don't live next door [or in the storage room]. But because I'm just not that lucky, I am constantly trying to create their chai recipe. Let me just say they are masters when it comes to chai, this probably being an understatement. Recently they came up with a Ginger-Tulsi chai that I am praying will carry on into life after death. It really is that good.

Well here is my attempt at their recipe. The original will of course always be better. One, because when they make it is means I didn't have to. This natural phenomenon is what draws us back to grandma's homemade apple pie or dutch bread and mom's seven layer sandwich. Two, all creators should have dibs on being "the best" at their creation.

So my hats off to you ladies!


[WHAT IS TULSI?]

If you're curious what Tulsi is and it's benefits, look here for details. It's worth the read or at least a glance!

[THE RECIPE]

3 c. water
3, 1-inch chunk of fresh, peeled or 2 tsp. dried
10 cloves
16 peppercorns
2 star of anise
10 cardamom pods
1 tsp. fennel
4 whole allspice
1 cinnamon stick
pinch or two of cayenne pepper

3 tbsp. Ginger-Tulsi Tea

1 1/2 tsp. organic blackstrap molasses [to taste]
2 -3 tbsp. of honey or sucanat, to taste [optional]

2/3 c. non-dairy milk of choice [I love coconut milk in this, light or regular works]

In saucepan, bring water to boil. Add spices and simmer on medium-low heat for 20 minutes. Place loose leaf tea in cotton tea bag or mesh tea ball. Remove pot from heat and add tea bag / ball. Cover and let stand for 15 - 20 minutes. Remove tea bag / ball, strain spices, and return liquid to pot. Warm. Stir in molasses and honey. Turn heat to low and cover the pot.

In separate saucepan warm non-dairy milk until almost boiling and light froth forms.

Combine 1/3 c. non-dairy milk and 2/3 c. of chai tea in mug. Gently stir and serve immediately. You could also allow to cool and server over ice.

Makes 3 - 1 cup servings, appx. $0.50 per serving

MASHED POTATOES AND FRIENDS

This past Saturday I headed up to my local, "organic-vendors only" Farmer's Market. I, as usual, walked away with more than I had come for. On Saturday my new find took the form of celeriac. I've always wanted to try it but have been intimidated [rightfully so in my opinion] by it's misshapen, root-ball form. Even so, I dutifully listened to the farmer explain why this plain looking vegetable should be my next purchase. One dollar and a few cooking tips later, I walked out with one in hand.

It's no secret in my family that I love, and I mean love, potatoes. It has always been one of my favorite foods. Thanksgiving is of course about meditating on and celebrating all of the areas in your life that you have to be thankful. This is something that should never be understated or ignored. Intentionally seeking out the blessings in your life is quite possibly the most healing and nurturing thing you can do for your body. A quick side on this, if it has been a tough year and you are finding it difficult to come up with just one blessing, start with being thankful for each breath you take while reading this post. You will be amazed at some of the other things that come to mind as you do this. The simple art of being aware that each breath you take is a gift can be quite revolutionary.

In addition to being thankful, Thanksgiving is about the potatoes. Oh, the potatoes. I like them any and all ways - mashed, steamed, twice-baked, sauteed, shredded, and used in baking [yes you can do this!]. I like them red, white, yellow, blue, purple, and pink [yes there are that many - I dare you to try them all!]. I'm sensing there could be Dr. Seuss book written about potatoes!

I hope this recipe inspires you to head out to your local Farmer's Market for the last few weeks of this harvest season if your market is quickly coming to a close [and even if it's not].

May you take the time to get to know the people who grow your food. May you see them as master's of what they do and come to deeply respect the work they put in to provide you and me with the best, most nutritional foods on the planet. May you listen intently when they describe each treasure on display and may you have the honor of walking out of the market with something unexpected in hand and a sense of deep joy and contentment permeating your soul.

Here's to all of the farmer's who are wrapping up this year's work and to those who carry on through the winter. We salute and thank you.





Special Note: If you are going to give this to your infant or toddler I would recommend eliminating the ghee and salt in his / her portion. 

[RECIPE ONE]

1 celeriac, peeled and cubed [cut into smaller pieces for a shorter cooking time]
1 lb. of potatoes of choice, peeled if desired and cubed
1/2 a cauliflower head, cut into small pieces
2 tbsp. of ghee [go here to easily make your own] or non-dairy butter [try Earth Balance Soy Free]
1 tsp. Real Salt sea salt, or to taste
1/4 - 1/2 c. non-dairy milk [rice milk has a neutral flavor and works well here]
2 - 3 cloves of garlic, minced very fine

Wash, peel [if necessary] and dice celeriac, potatoes, and cauliflower. Place all in a medium size saucepan and cover with water. Bring to boil and let boil gently until all the of the vegetables are very soft. Remove from heat and add ghee, salt, non-dairy milk [start with the smaller amount], and garlic. Using a hand mixer, beat well until potatoes are creamy and fluffy. Taste and adjust accordingly.

Serves 6 - 8, $0.75 - $1.00 per serving

[RECIPE TWO]

1 lb. potatoes of choice, peeled if desired and cubed
1 large rutabaga, peeled and cubed
1 large parsnip, peeled and cubed
1 - 2 medium carrots, peeled and cubed
1 tsp. celery seed
2 tbsp. of ghee [go here to easily make your own] or non-dairy butter [try Earth Balance Soy Free]
1 tsp. Real Salt sea salt, or to taste
1/4 - 1/2 c. vegetable broth
2 - 3 cloves of garlic, minced very fine

Wash, peel [if necessary] and dice potatoes, carrots, parsnip, rutabaga, and cauliflower. Place all in a medium size saucepan and cover with water. Bring to boil and let boil gently until all the of the vegetables are very soft. Remove from heat and add ghee, salt, vegetable broth [start with the smaller amount], and garlic. Using a hand mixer, beat well until potatoes are creamy and fluffy. Taste and adjust accordingly.

Serves 6 - 8, $0.90 - $1.00 per serving

I love to have sauteed kale or cooked red cabbage on the side of both of these recipes.

TODDLER-FRIENDLY HOLIDAY CRACKERS

It snowed today. My favorite kind of snow. It's the snow that brings anticipation and complete stop-what-you are doing, child-like wonder. It demands a crackling fire and warm cup of peppermint chai. It drives me, helplessly, down to the basement to find just one strand of white Christmas lights. Yes! They're still here. As I carefully cradle them in my hands, just the feel is enough to course warmth and cheer through the core of my being. I plug them in and feel as if I might burst with joy as each little globe dances alive with glitter and glitz. Desperately I turn on the radio pleading that there be just one crazy station playing Christmas music.

On most days this expediency we have towards Christmas would annoy me. Just seeing Christmas decorations in October brings out my inner Grinch. I mean, I'd like to enjoy Thanksgiving if you don't mind!

But not today. Today I have become one of them. One of those insidious people who try to will the twelve days of Christmas closer through incessant glee and holiday cheer. I hum hall decking tunes. I dance a little jingle bell jig. And inevitably, I bake. And bake. And bake. The kitchen beacons me, luring me in with the oven's warmth and it's oh so magical scent of cinnamon and cloves. I wait an entire year to experience this kind of snow. It's the kind of snow that enchants the air and breathes mystery into the normalcy of life.

So, you can hate winter if you want. You can sulk at Frosty and "bah humbug" all you'd like. But not at this snow. May this snow remind you of the blessing of new beginnings. May it surround you with joy and peace and contentment to be just who you are, where you are.

And may it bring you alive with the mystery of life.

[FUN BUCKWHEAT FACTS]


Buckwheat is a blood-building food making it a good gluten-free grain for people with diabetes [it helps to stabilize blood sugar]. It boasts the longest transit time [in comparison to other grains] and therefore keeps you feeling full and satisfied for a longer period of time. Its real claim to fame, however, is that it contains a high proportion of all eight amino acids. In addition, it's a good source of protein and high in calcium. A minor caution: if you have signs of extreme heat [fever, thirst, and / or high blood pressure] you may want to minimize your consumption of buckwheat.

[AMARANTH?]


To the creators of "Got Milk?", you may not like this. Amaranth is significantly higher in protein and calcium than milk when compared cup for cup. It is an important food for pregnant or nursing women, infants, children, laborers, people who are very thin, and anyone that expends a significant amount of energy, such as athletes. It's a wonderful source of magnesium and silicon [two nutrients needed for calcium absorption], phosphorus, iron, and zinc. Considered a chi tonic, amaranth improves the quantity and quality of energy available to the body. It also aides in the healing of congestion, excessive menstruation, and yeast overgrowth.

[THE RECIPE]

1/2 c. old-fashioned rolled oats
1/2 c. amaranth
1 1/4 c. coconut milk [or other non-dairy milk]
2 tbsp. black strap molasses
4 tbsp. coconut oil
3 tsp. baking powder
2 tsp. star of anise or anise seed, finely ground
1 tsp. fennel seed, finely ground
1/4 tsp. dried ginger, finely ground
1/2 tsp. Real Salt sea salt
1 1/4 c. buckwheat flour
1 1/2 c. gluten-free flour [1/2 c. millet flour + 1/2 c. tapioca flour]
1/4 - 1/2 c. water
extra buckwheat flour for dusting

In a small saucepan bring coconut milk to boil. Reduce heat to gentle simmer and add amaranth. Simmer until amaranth is cooked [see manufacturer's instructions for cooking time]. Remove from heat and stir in oats. Set aside until cool [or let stand 10 minutes and then place in the refrigerator or freezer to speed up the cooling process].

When the oat mixture has cooled completely, place in a mixing bowl and add the molasses, coconut oil, baking powder, sea salt, ground anise, fennel, and ginger. Blend well [I like using the paddle attachment here if you have a KitchenAid mixer]. Add in buckwheat flour and blend. Add tapioca flour and blend. Finally add millet flour and blend well [you may have to remove the dough from the bowl and knead by hand]. Knead until a smooth, firm dough has formed.

Preheat oven to 425 degrees. Sprinkle a bit of flour on your counter top. Cut or break the dough in half and place one half aside. Roll the other half into a ball and place on floured surface. Flatten the ball with your hands, sprinkle with flour, and roll, using a rolling pin, until 1/4 - 1/8" thick [you may have to dust with flour from time to time to prevent tearing and sticking]. Once the thickness is achieved [the thinner the better], cut dough with cookie cutters. Using a spatula, remove the cut dough pieces from the counter and place on a parchment lined baking sheet. Repeat this process until all of the dough [including the half set aside] has been used. You can sprinkle them with a little salt if you don't plan on giving them to your child.

Place pans in oven and bake for 9 minutes. Flip crackers and bake another 6 - 8 minutes [depending on the thickness of the crackers]. Watch carefully to make sure they don't burn.

Remove from oven and let stand 5 - 10 minutes to cool. Repeat with remaining dough [you should have at least two "rounds" depending on the size of your crackers]. Store in an airtight container.

Makes 60 - 70 crackers, less than $3.00 per recipe or less than $0.04 per cracker.


[This recipe is inspired by 101cookbooks.com]

QUINOA CABBAGE ROLLS

I love recipes that remind me of my childhood. I was blessed to grow up in a wonderful family with a mother who loves to cook and a father who seeks activity and adventure. We had a modest garden and compost pile in the backyard, lived on a small lake, indulged in some intense neighborhood pick-up soccer games, stayed up way too late telling stories around the campfire, cooked burgers picnic-style in our wood-burning fireplace, and at one time had a 17-foot tall Christmas tree. These are just a few memories in the mosaic of stories I have collected over the years.

One of the greatest things that stands out in my mind, however, is that even though both my father and mother worked full-time and raised two kids, we always had a fresh, home cooked meal on the table. We were required to be at family dinner, something that wasn't much of a hardship. Our family always opened with a prayer of blessing and closed with a fun biblical story usually picked in true democratic style. Through dinner my parents nourished both our bodies and our souls. We laughed, we cried, we got into and out of trouble, we joked, we admitted, we loved - life happened, all around our dining room table. 

Family dinner times have taken quite a hit in these modern, fast-paced times. Or maybe these times simply feel faster because family dinners are quickly become a thing of the past. A lot of families are so busy, one person here and another there, that quick and convenient seem like blessings. Food is fuel but not nourishment. Moms are caretakers but not mothers. Fathers are breadwinners but not life givers. Families are becoming more like roommates sharing common utilities and living separate lives.

I encourage you to look at your families. Do you truly know one another? Is your life filled with "hi's and goodbye's" but void of actual conversation? Do your kids and your spouse know you love them? How are you showing this? Are you giving your childhood a chest full of beautiful memories? What will they carry away from their childhood and into their own families? 

With Thanksgiving on the horizon, now is perfect time to reflect. Use the month of November to intentionally name the blessings in your life and make changes where changes need to be made. 

So, to my parents, thank you for the gift of life in every possible sense of the word.

May your children and the children of others thank you some day.

This recipe is one I adapted from my mother's recipe [and probably her mother's, and her mother's prior to that]. The traditional recipe calls for rice and beef or venison. I traditionally eat in a more vegetarian fashion, as does my daughter [still working on the hubby], and have adapted it so it works for us. A couple of rolls easily make a meal for me but they can also be a delicious side [think Thanksgiving!].

This is a great meal [or side] for vegetarians / vegans in particular. If you have chosen a vegetarian lifestyle it is vitally important that you pay attention to the type and quantity of your protein intake as well as vitamins like B12 and minerals. Proper food combining is essential. These cabbage rolls combine walnuts with quinoa giving you a complete protein. Vegetarians should try have a complete protein with at least two meals a day to ensure that their bodies are receiving what they need to sustain good health. This can be done by combine a nut or legume with a grain or seed food like rice, quinoa, and millet. Adding herbs like garlic, ginger, cumin, cinnamon, and cardamom aid in the digestion and assimilation of the foods and their nutrients. I highly recommend making these and other appropriate herbs a part of your daily diet. 

Many vegetarians think they are eating healthfully but ignore what and how they eat and assemble their foods. This leads to deficiencies and diseases that, in some cases, are much more difficult to resolve than issues found with a standard American diet. If you eat vegetarian [and especially vegan] and / or follow a raw foods diet, I urge you to do your homework and look closely at your meals and snacks. I believe there is a time and season for everything and no one diet should be a long-term solution. Our bodies change, the seasons change, and life changes. Our diets need to do the same in order to adequately maintain health and balance.

[THE RECIPE]

1 medium head of savoy cabbage [savoy cabbage is milder in flavor and more tender making it easier to roll]
2 c. cooked quinoa
1 1/2 c. walnuts, ground
1 - 2 tsp. extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 small turnip, finely chopped
2 clove of garlic, minced
1 tsp. salt [with a little extra for sprinkling]
1/8 tsp. freshly ground pepper
2 tsp. fresh thyme or 1 tsp. dried thyme
1 tsp. dried rosemary
2 tsp. Italian seasoning
1 tsp. dried oregano
1 tbsp. arrowroot starch [or tapioca flour, potato starch, or cornstarch]
1 pint [2 cups] of tomato or pasta sauce

Cut [or core] the end of the cabbage, keeping the leaves together. Steam in a large pot until just soft and pliable [7 - 10 minutes, you can bring to boil steam a few minutes and then turn the heat off. Let it sit in the pot, covered until soft. This can save you a bit of energy / gas].

While the cabbage is steaming, saute the onion, carrot, and turnip in olive oil until just soft. Add salt, pepper, arrowroot starch and herbs / seasoning. Saute 30 seconds and remove from heat. Mince the garlic and set aside. Place the walnuts on a baking sheet and toast on low [or broil] until just browned [3 - 5 minutes]. In a mixing bowl combine cooked quinoa, sauted vegetables, minced garlic, toasted walnuts and 1/2 - 3/4 cup of tomato or pasta sauce. Mix well.

Carefully remove the cabbage from the pot and cool to touch. Very gently pull each leaf away from the head. Place a spoonful of filling on the leaf, fold the sided over the filling and roll. You should end up with an egg-roll looking pocket. Place each roll into a large glass baking dish.


Once the dish is full, slowly pour the remaining tomato or pasta sauce over the rolls. Preheat the oven to 350 degrees. Bake for 30 minutes.

[You will probably have leftover cabbage. I am working on a recipe for that! In the meantime, cut up and add to a soup or broth.]

Remove from the oven and allow to cool a few minutes. Serve immediately.

This is a great meal to double or triple. You can cook, cool completely, and then freeze in containers or ziploc bags.


Serving size is appx. 15 rolls and $0.75 per roll.

BUTTERCUP CUSTARD

This past Saturday I drove up to an organic-only Farmer's Market near to where I live. I love this market for many reasons but I think primarily because I can walk up to any farmer and I know I will be getting the best possible food at a reasonable price and a lot of passion coming from the hand that grew it. I was reminded of this as I was salivating over one local producer's many varieties of potatoes, radishes and other root vegetables. I then over heard [confession, I was intentionally eaves-dropping] him telling a woman about this squash, this buttercup squash, that was quite a few leaps ahead of any other. In fact, he had the kahuna's to say that she would never want butternut squash again! Judging from it's modest exterior I have to admit I was really skeptical. Upon a brief observance of this mallow-like orb, any regular Joe would think this farmer to be a bit off on his regal description. But, a few minutes later I walked away, plain-Jane squash in hand, wondering what I was in for.

Actually, I couldn't wait to get my hands [and knife] into this thing. For the entire drive home I dreamed about what I could possibly turn this little buttercup into, making it worthy of the praise it's former owner had adorned it with. Throughout the day, as each hour passed by, I got exceeding anxious. No one idea seemed to stick. And then, sometime around 7pm it came to me - custard!

So here it is, a Thanksgiving Table worthy delectable that really does live up to my new farmer friend's acclaim. You can make this as simple or as extravagant as you'd like. The only requirement is that you find and use a buttercup squash!

[FOR THE CUSTARD]

1 Buttercup Squash*
1/4 - 1/2 c. apple cider or juice
1 1/2 tsp. cinnamon
1/4 tsp. each ground nutmeg, ginger, cloves, and allspice [optional]
2 - 3 drops [1/8 tsp.] of orange flavoring [optional]
2 tsp. psyllium seed husk powder
1/4 c. maple syrup [optional] or to taste**

[FOR THE WHIPPED TOPPING]

1 15-ounce can of regular coconut milk, well chilled 
1/3 c. maple syrup
1 1/2 tbsp. vanilla extract or 1 vanilla bean, scraped

[INSTRUCTIONS]

Cut the buttercup squash in half and scoop out its seeds and strings. Reserve the seeds for this recipe or allow them to dry and plant next year. Place the two halves face down on a parchment lined baking sheet. Bake at 400 degrees for 30 - 40 minutes or until flesh is very soft [make the whipped topping while this is baking]. Remove from the oven and set aside to cool for about 10 minutes.

While the squash is baking prepare the whipped topping. Remove can of coconut milk from refrigerator but do not shake the can! Gently scoop out the thick cream and reserve the water-like portion for a smoothie or soup. Place the cream in a mixing bowl with the remaining ingredients. Using a whisk attachment, beat the cream until light and fluffy [2 - 3 minutes]. Place the mixing bowl in the refrigerator and allow it to set.

Once the squash is slightly cooler, scoop out the flesh and place it in a mixing bowl. Add all of the remaining custard ingredients and beat, using the paddle attachment or beaters, until all are well combined and the mixture is very creamy. Scoop into individual serving bowls and refrigerate until chilled [1 - 2 hours].

Once the custard is cool, top with the whipped cream and lightly ground, toasted hazelnuts. Serve immediately or keep in the refrigerate until serving.

Serves 6 - 8 depending on the serving size, appx. $1.60 per serving.

* I really urge you to seek out your nearest Farmer's Market and hunt this particular squash down. It is well worth any effort that may be involved!

**I prefer my custard without the maple syrup as the whipped topping provides plenty of sweetness for me. You can decide what your preference is and adjust accordingly. Please note that chilling the custard will enhance the flavors, giving you a richer dessert.

TASTY LENTIL SOUP AND A BONUS!

To all of my pocket-book challenged, study-laden, no-sleep stricken, two job, no time to think let alone cook, college friends [you know who you are!]. This recipe is for you!

Let's be serious, we've all been there in some way or another. I remember taking 18 credits, working a full-time job, and having an internship my senior year. I slept, well, never. And I paid the price. My existence was based on power bars, gas station or office coffee [please cringe here!] and no sanity. I survived, which serves as definitive evidence that the human body can withstand a significant amount of torture [for a short time at least] and still somehow keep air flowing and blood moving. Now that I have graduated, held some great jobs, and am a mother, I have gotten quite a bit smarter when it comes to stress and diet [this may be an understatement now that I've admitted to my dietary doomed past and aired out that closet].

Anyway, my goal here is to provide you with a highly nutritious, allergy-friendly, cook-it-while-away meal, that is easy and husband approved [aka: picky eater approved] and to hopefully rescue you [or maybe offer a brief escape] from the insanity I dealt myself years ago.

[LENTILS? REALLY?]

I am sure the word "lentil" conjures up a variety of emotions. My husband generally says "Uhhh, lentils? Really?" with a scrunched up face. I've taken it upon myself to try to change his mind and, with this recipe, I think I have.

Lentils are a vital protein source, especially for vegetarians [they are 17 - 25 percent protein which is higher than most grains, eggs, and meats]. Because they cook much quicker than other beans [one hour on the stove at the most, 20 - 30 minutes if soaked first], they are more convenient than their other bean counterparts and have a more mild flavor. Lentils are easier on your digestive system than other beans and don't cause many of the unpleasant side affects that beans are famous for. Beans are especially helpful for people with diabetes as they digest slowly causing a gradual rise in blood sugar as opposed to the quick spike that commonly happens with other foods [specifically processed foods or high sugar foods]. They have a good amount of calcium, potassium, iron, zinc, and several B vitamins.

[AND A BONUS!]

In this post I am unveiling a new "perk" I am adding to this blog. For each recipe I create from here on out [and maybe some old posts as well], I will be designating each as an "inexpensive meal [$]", a "once-in-awhile experience [$$]", or a meal "reserved for special occasions [$$$]". In the recipe index you will find a link each of the to the appropriate recipes [look for the $ sign]. Generally you will find the $ per serving at the end of each post. My hope in doing this is to show you that healthy eating doesn't need to cost a lot or take a lot of time ["time" will be upcoming]. I would love feedback on this once I get it up and running!

And here's a secret: this meal costs $1.20 per bowl or serving [assuming you are using a standard size soup bowl]. This means pair the soup with some toasted bread and you have a meal for four at under $10 and for six at under $15. Your family's or roommates' tummies will be full, you will still have cash for gas, and you won't be drained heading into your late-night homework gig.

[RECIPE]

7 cups of dried green lentils* 

2 quarts [8 cups] of vegetable broth 

1 quart [28 ounces] of stewed tomatoes, with juices 

1 heaping cup of chopped carrots [about 2 large] 

1 heaping cup of chopped celery [about 3 - 4 large stalks] 

2 large leeks or medium onions, finely chopped 

3 cloves of garlic, finely chopped 

1 tbsp. extra virgin olive oil

1 tsp. of ground fennel 

1 tsp. of ground cumin

1 tsp. of ground coriander

2 tsp. of Real Salt sea salt [or to taste]

*If you choose to soak the lentils [go here to find out why and for instructions], do so the night before for Options 1 and 2 or first thing in the morning if you plan to use Option 3.

Option 1 [if time is an issue - meaning you have none]:

Rinse lentils well and set aside. Wash carrots, celery, and leeks. Peel garlic. Chop into manageable chunks and throw the vegetables into a food processor [you could even use a blender, just add some of the broth to make blending easier] and chop until finely minced. Place into a Crockpot with all of the other ingredients, including the lentils. Cook 8 hours or until lentils are soft. Working in small amounts, blend half to three quarters [or as desired] of the soup in a blender for about 30 seconds [consistency should be lightly chunky but smooth] or use an immersion blender. Mix back in with the remaining soup. Serve with a slice or two of toasted bread.

Option 2 [if you have 5 - 10 minutes extra to spare]:

Follow all of the instructions for Option 1. However, saute the chopped vegetables in the olive oil for 5 - 8 minutes [or until just soft] prior to adding them to the Crockpot. Sauteing will deepen the flavor.

Option 3 [if you don't have a Crockpot]:

Follow all of the instructions for either Option 1 or Option 2 but place in a large soup pot. Bring to boil and then simmer 30 - 40 minutes or until lentils are just soft and still have their shape.

Serves approximately 12

This recipe is based on Alton Brown's Lentil Soup.