Thursday, January 31, 2013


This super healthy soup is so easy, and my whole family loves it! You can't beat that on a cold winter day!

1 medium to large butternut squash *
2 large leeks (white part) or 1/2 c. onion
 4 t. minced peeled fresh ginger *
4 c. vegetable broth

1/2 c. cashews (preferably soaked overnight and then rinsed well)
about 1c. water or milk (should equal one cup after blended with cashews)

1 1/2 t. salt

toasted pumpkin seeds (optional)
cilantro (optional)

*Costco sells pre-cut butternut squash in 2 lb. containers.  1 container works perfectly for this recipe and cuts prep time by a ton!
* We go light on the ginger (about half that amount) because my kids like it a little milder.
  • Preheat oven to 400 degrees
  • Bake chopped butternut squash for about 35 min. until slightly tender
  • Saute onion and ginger in 1/2 c. water until onion is soft
  • Add squash
  • Add vegetable broth
  • Bring to a simmer and cook, stirring occasionally, for 20 minutes
  • Blend the cashews and water/milk, set aside
  • Puree squash until smooth
  • Return to the pot and stir in salt and cashew cream
  • Heat through
  • Ladle into warm bowls and garnish with cilantro and pumpkin seeds (optional)
This recipe was passed on through my aunts family friend, but I'm not sure of the name or origin so I will check and give credit where it's due!

Sunday, January 27, 2013


Since I have a sweet tooth and am always on the prowl for 
healthier versions of my favorite desserts, I have tried A LOT
of chickpea dessert recipes.  I have liked some of them, not so
much others, but I have found a winner.  In my opinion, this
one is hands down the best.  It's over on Texanerin Baking.
Here's the link to the original, but I'll also list the recipe below.

Recipe by: | Texanerin Baking
Category: Cookies
Yields: fourteen 1 1/2" cookie dough balls
Prep Time: 8 min • Cook Time: 10 min • Total Time: 18 min

  • 1 1/4 *cups canned chickpeas, well-rinsed and patted dry with a paper towel 1
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter 2
  • 1/4 cup (80 grams) honey (commenters have used agave with success!) 
  • 1 teaspoon baking powder 3
  • a pinch of salt if your peanut butter doesn't have salt in it
  • 1/2 cup (90 grams) chocolate chips

  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.
  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
  3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

*I used almost a whole 15.5 oz can (just minus the handful that I ate) of garbanzo beans.
**We actually like these better not cooked.  The dough is fab by itself, but the best
way to eat it is in a little bowl, warmed up slightly in the microwave so
the chocolate just barely starts to melt (only about 10 seconds).  So Tasty!  Even 
my non dessert eater loves these!