Fall
Autumn Harvest Soup
CLEAN FOOD | Fall | Page 153
THIS AUTUMN SOUP IS A NUTRITIONAL POWERHOUSE. With shiitake mushroom stock to help reduce blood cholesterol levels, dark leafy greens rich in calcium and legumes to regulate your blood sugar, support your thyroid and balance your hormones, this meal in a pot is just what the doctor ordered! For those with a bigger appetite, serve over soba noodles or brown rice.
INGREDIENTS
4 dried shiitake mushrooms
6 cups water
2 tablespoons extra virgin olive oil
1 large onion, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 carrots, diced
4 cups chopped kale or collard greens
2 cups cooked cannellini beans
1/4 cup mirin
Splash of tamari
Splash of apple cider vinegar
4–5 dashes toasted sesame oil
Freshly ground black pepper
PREPARATION
Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly. When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth. In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender. Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5–7 minutes. Season to taste with toasted sesame oil and black pepper and serve.
SERVES 6
Roasted Squash with Fennel and Asparagus
CLEAN FOOD | Fall | Page 169
ROASTING SQUASH BRINGS OUT ITS NATURAL SUGARS and blends the flavors of these vegetables beautifully. The slight bitterness of asparagus is a nice complement to these otherwise sweet vegetables and adds an always welcome splash of green. I like to serve this dish over pan-roasted millet.
INGREDIENTS
1 large butternut squash, peeled, seeded and diced
1 large fennel bulb, halved, cored and thinly sliced
5 shallots, quartered
5 garlic cloves, peeled
1 pound of asparagus, cut into 2-inch lengths
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon coarse sea salt
2 pinches red pepper flakes
Chopped fresh parsley for garnish
PREPARATION
Preheat oven to 400°F.
In large bowl, combine squash, fennel, shallots and garlic. Add oil, vinegar, salt and pepper flakes and toss to coat evenly. Spread vegetables on cookie sheet and roast 20 minutes. Remove from oven, fold in asparagus and return to oven for another 20 minutes or until all vegetables are tender. Garnish with parsley and serve.
SERVES 6
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