Happy Autumn to all!
I recently had the honor of hosting a retreat for mothers, which gave me the opportunity to cook a nourishing fall meal for them. Enjoy these recipes from the retreat! May they inspire you to take a moment of pause in your life, breathe deeply, smell the scents of delicious food, and let them fill your soul with grounding goodness.
Red lentil and squash soup
You will need:
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
Sea salt to taste (1 teaspoon or so)
2 carrots, diced
2 celery stalks, diced
1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon each: cumin and coriander
½ teaspoon each: turmeric and cinnamon
1 cup red lentils, rinsed well
8 cups chicken or vegetable broth
1 cup chopped kale
Heat the olive oil in a soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 5 minutes.
Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.
Add the spices and lentils and stir to coat.
Pour in 1/2 cup of the broth to de-glaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.
Add the rest of the broth.
Increase the heat to high and bring to a boil.
Decrease the heat to low and add the kale.
Cover and simmer until the lentils are tender, about 20 to 25 minutes.
Chocolate chip cookie bars
You will need:
1/3 cup butter OR coconut oil, softened
1/2 cup maple syrup
2 teaspoons vanilla
1 cup flour (whole wheat or millet for gluten-free version)
1/2 teaspoon baking soda
a pinch of salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Grease an 8x8 inch pan with butter or coconut oil.
Cream butter / oil, maple, vanilla and egg until well blended.
Stir in flour, baking soda, and salt until incorporated.
Stir in chocolate chips.
Bake for 25 minutes, or until light golden brown.
Let cool for 10 minutes before cutting into squares.