Pumpkin Spice Smoothie

A tasty and delicious seasonal treat!

Prep time: 5m | Total time: 5m | Serves 1

Ingredients:

1 c. almond milk, or non-dairy milk of your choice
1 c. pumpkin puree (canned or fresh, see note below)
1/2 banana, frozen
1 t. cinnamon
1/4 t. vanilla bean powder or vanilla extract
1/4 t. ground clove
1/8 t. ground ginger
Freshly ground nutmeg (optional)

Add all ingredients except nutmeg to a blender. Blend on high until smooth and creamy. Pour into a glass and grate nutmeg on top, if you wish.

If you'd like to make your own pumpkin puree, check out my tips here.

Summertime Chard & Mint Soup

This simple summer soup uses ingredients you might find in abundance in your garden, or at your local farmers market. Be sure not to skip the yogurt - it really brings out the flavors.

Prep time: 10m | Cook time: 30m | Total time: 40m | Serves 6

Ingredients:

2 T. olive oil
1 large onion, diced
2 cloves garlic, minced
1-2 zucchinis (~ 2 c.), peeled and chopped
6-8 c. vegetable broth (use more for a thinner soup; less for a thick soup)
1-1/2 lbs. chard, stems removed and roughly chopped
1 c. packed mint leaves
2 t. lemon juice
1 t. salt
Plain yogurt (unsweetened coconut or dairy)
Optional: Toasted slivered almonds and mint leaves for garnish

In a large pot, heat olive oil over medium heat and saute onion until it is soft and beginning to brown (about 6-8 minutes). Add garlic and cook 1 minute more. Then, add zucchini and vegetable broth, raise heat to high and bring the contents of the pot to a boil. Cover pot, turn heat to medium-low and simmer another 6-8 minutes, until zucchini is fork-tender.

Add the chard in batches, stirring well to wilt the leaves in the hot broth. Once all chard has been added and is submerged in broth, cook for two minutes longer, then add the mint and stir it in well. Turn off the burner, and use an immersion blender to puree the soup (or carefully transfer to a blender in batches and puree). Add lemon juice and salt, then return to a very low flame until serving. Just prior to serving, taste and adjust lemon juice/salt if needed.

Serve in bowls with a generous dollop of yogurt, and mint leaves/almonds if you choose to use them.

Moroccan Cauliflower Salad

Like most Moroccan salads, this dish features a cooked vegetable, which is then flavored with spices and fresh herbs. This dish is best made a bit ahead of time (day before, or a few hours prior to serving) to allow ample time for flavors to meld. When I learned this recipe in a rooftop kitchen in Morocco, all the quantities were approximate and improvised, so I've done my best to capture them here. Feel free to add larger amounts of garlic, chili etc. for a spicier end product.

Prep time: 30m | Cook time: 45m | Total time: 1h 15m | Serves 6

Ingredients:

One large head cauliflower (or two smaller heads), chopped into large florets (~6 c.)
1 lemon, quartered
2 cloves garlic, pressed
1/2 c. or so chopped cilantro (about one bunch)
2 t. ground cumin
2 t. paprika
1 t. chili powder
2 T. lemon juice
1/3 c. good quality olive oil
1 t. salt

Place cauliflower and the quartered lemon in a large pot and add enough water to cover everything. Bring to a boil, cover, and cook about 45 minutes over a low flame until the cauliflower is very soft. Remove lemon sections, and drain cauliflower in a colander. Rinse with cold water; then let it cool to room temperature.

Once cool, add the garlic, spices, lemon juice, olive oil and salt to a large bowl. Use your hand (or a spoon) to mix well; then add cauliflower and use your hands to break up the florets as you incorporate them with the dressing. Keep going until the cauliflower is uniformly mashed, then let it sit at least 30 minutes to allow flavors to meld.

Serve at room temperature. Can be made up to a day in advance and refrigerated (just take it out an hour or so before serving so it can warm a bit).

Cabbage Chips with Coconut Cardamom Yogurt

These chips are great on their own, and even better served with a yummy dip! In Ayurveda, springtime is kapha season, a time when excess mucus can easily form and collect in the body, so using a non-dairy yogurt is recommended. Vegetables like cabbage that are part of the brassica family (other members include cauliflower and broccoli) are helpful for dispelling excess kapha energy from the body.

Prep time: 20m | Cook time: 2h | Total time: 2h 20m

Ingredients:

1 medium green cabbage (savoy variety works great)
Olive oil
Salt/Ground pepper
6 oz. plain coconut yogurt (or other preferably non-dairy plain yogurt)*
1/4 t. ground cardamom

Pre-heat oven to 200 degrees.

Peel away each individual leaf of the cabbage. After washing, dry well and cut each leaf into quarters, removing any ribs from the inner leaves. Brush each leaf lightly with olive oil, and sprinkle on salt and pepper. Place on baking sheets either lined with wire racks or parchment paper. Bake in the oven for 2-2.5 hours, until chips are crisp. Let them cool before serving.

Meanwhile, prepare yogurt by mixing it with cardamom and salt to taste. Chill until ready to serve.

Store extra chips in an airtight container.

Notes:

Be sure to pick a coconut (or other yogurt) that is low in sugar. Coconut Grove brand yogurt (plain variety) seems to have the lowest sugar content of any I've found and is available at many Whole Foods Market locations.