chermoula root vegetable soup

a decade ago, my best friend and i travelled across turkey for 6 weeks. being cheap students and vegetarian, we were thrilled with all of the food options available to us. we ate delicious turkish breakfasts of eggs, veggies, feta and honey, gozleme (turkish style crepes), pide (turkish style flatbread pizzas), simit (sesame covered bagels), lentil soup was at every restaurant, and our favorite snack was roasted chickpeas, lebiebi, which you could buy at every little shop. these chickpeas were simple, satisfyingly salty, nourishing, and shelf stable, so we could pack them on our treks and adventures. 

i've tried making roasted chickpeas for myself, many many times. lot's of varieties, like this recipe. they are delicious and crispy right out of the oven, but leftovers just loose their fun texture. i don't know how they make them in turkey, but i'd never been able to recreate it or find a producer that makes them locally. and then i discovered biena chickpeas at my local co-op. finally i had that simple, salty, nourishing, and shelf stable snack i was craving. or at least the "sea salt" flavor my co-op carried was simple. and then i discovered they make 9 other flavors. i'm now obsessed with cinnamon crunch and dark chocolate covered chickpeas. flavors they certainly did not have in turkey! 

as someone who loves textures in salads and soups, especially atop a pureed soup, the plain and habanero flavored chickpeas are a delicious topper. in keeping with the middle eastern theme, i made a chermoula spiced root vegetable soup that doubles as a stew over rice. the herbs can be blended into the soup, or left fresh as a topping. either way, is fabulous! 

chermoula root vegetable stew or pureed soup ~ makes about 6 cups
1.25 lbs root veggies (any combination of carrot, sweet potato, golden beet or winter squash)
2 small red onions
2 tablespoon olive oil
1/2 teaspoon salt, or to taste
3/4 cup dried red lentils (ideally soaked overnight & rinsed)
1 tablespoon crushed garlic
1 teaspoon cumin
3/4 teaspoon corriander
1/2 teaspoon turmeric or a pinch of saffron *optional
1 teaspoon berber spice or aleppo pepper, or to taste
1/4 teaspoon sweet paprika or smoked paprika
1 quart vegetable stock
zest and juice of one lemon
2 teaspoon maple syrup or coconut sugar *optional
small bunch cilantro and mint, wash and dry
1 bag (5oz) sea salt or habanero biena chickpeas

chermoula: this north african blend of spices and herbs is typically made into a marinade or sauce. here, i blended the traditional ingredients into the dish for ease of a one pot meal, rather than making a separate sauce. this recipe is great as a hearty stew (using just 3 cups broth) served over rice. or pureeing in a blender into a lighter soup. you can blend the fresh herbs into the stew/soup, or reserve for topping. the green will just shift the overall color of the soup if you're pureeing it!

notes on spices: if you feel like having some really special flavor development, use whole cumin and coriander seeds, toasted in a pan for a few minutes until fragrant, and then crushed in spice blender or mortar. or skip that step and just used pre-ground spices. i've also offered some options for adding a bit of saffron or turmeric, mostly to add to the vibrancy of the soup, but both offer great addition in flavor too. use smoked paprika if you like smokiness, otherwise sweet or hot paprika fit within traditional chermoula as well. if you can't find berber or aleppo pepper, just use red chili flakes to taste.

to prepare: crush or fine dice garlic and set aside. clean and cut root vegetables into bite size cubes. i tend to not peel my root vegetables, but you'll have a more vibrant color soup if you do. larger cubes are also fine, if you know you'll be pureeing the soup, just make sure they are roughly the same size.

chop red onion and add to large soup pot with olive oil and salt. heat over medium heat, covered, to sweat the onions for a few minutes, stirring as needed to not burn. add spices and garlic and sauté for another minute, uncovered, stirring often. add rinsed lentils, prepared root vegetables and vegetable stock (3 cups of stock to start, if you want to make a stew, adding more stock or water if you want to make it into a thinner pureed soup). cover and simmer until vegetables and lentils are tender, about 15-20 minutes. stir in zest and lemon juice, maple syrup, and possibly add in handfuls of chopped cilantro and mint to taste (or reserve herbs for topping).

if making this into a pureed soup, transfer portions to a blender, adding a bit of stock or water if needed to thin, and puree until smooth. or if you're leaving it as a stew, you might like to serve it over a grain or cauliflower rice. top bowls with biena's sea salt or habanero chickpeas, fresh herbs, maybe an extra drizzle of olive oil and a pinch of aleppo pepper! i served up leftovers for lunch with some avocado toast topped with za'atar and cilantro, keeping with the north african theme. delightful!

this post was "paid for" in chickpeas by biena foods. thanks for the delicious snacks, biena! 

tomatillo soup & salsa

the first few weeks of autumn are probably my favorite time of year for pacific north west produce. the end of summer tomatoes, hot peppers, stone fruits, melons and fresh greens overlap for a few weeks with the early fall apples and winter squash before things shift towards root veggies and bitter greens. it's the best of both seasons, all at once. and the stunning weather makes me love the seasonal change even more! 

i've made a routine of hitting up my neighbohood farmers market right at the opening at 3 o'clock on wednesdays... sweeping for the best produce and skipping back home with baskets of produce before the crowds and lines pile up. last week i picked up dozens of tomatillos and made big batches of salsa and soup from the same base medley of grilled tomatillos, white onions and poblanos. the soup has a few more steps but similar flavors. so if you're looking for a quick burst of flavor, i've also included the simple tomatillo salsa recipe! 

grilled tomatillo salsa verde
8 small tomatillos, purchased with skins intact
2 small white onions
1 or 2 poblano peppers
juice of 2 limes
2+ cloves raw garlic to taste
1 cup cilantro 
2 or more small yellow or green heirloom tomatoes
fresh chilis to taste
salt to taste

*tomatillos should be bright green and firm, but not rock hard. leave skins in tact until slightly ripened if too hard. when ready, remove tomatillo skins - leaving the tiny stem intact so that juices don't spill out when grilling. wash and dry tomatillos and peppers. remove skins from onions and quarter, allowing each wedge to stay intact for easy turning on the grill. 

grill tomatillos, onions and peppers over medium-high flame, without oil, until all sides are lightly charred and peppers are blistered. tomatillos will burst if they get overcooked - so be careful with flames if they burst. transfer grilled veggies to a bowl to catch any juices and let cool. 

once cool, use a sharp pairing knife to de-stem tomatillos. the juices will spill out, so work over a bowl. use the knife to scrape of the blistered skin off the peppers. discard skins and cut peppers in half and scrape out the seeds.* same first few steps for the soup recipe! 

in a food processor, pulse garlic. you could remove some chopped garlic and set it aside to add back in later if you want to be able to control the amount of spicy bite. add cilantro, chilis (if using), grilled veggies, salt and lime juice and pulse until desired chunkiness. you can add fresh chopped tomatoes to sweeten the salsa or add in more garlic and fresh chilis to make spicier. store in fridge or freeze for later! 

roasted tomatillo, black bean & zucchini stew 
8 small tomatillos, purchased with skins intact
2 small white onions
1 or 2 poblano peppers
2 large green zucchini 
3+ cloves raw garlic to taste
2+ cups broth or water
2 teaspoons cumin powder
1/2 teaspoon smoked paprika
2 teaspoons dried mexican oregano or fresh oregano
fresh chilis or chili flakes to taste
juice of 2 limes
1 cup cilantro 
~2 cups cooked black beans, rinsed
salt to taste

optional toppings: 
extra cilantro
shaved radishes
fresh cherry or chopped tomatoes 
toasted pepita seeds
tortilla chips 
homemade baked tortilla strips 
queso fresco or cotija cheese 

follow the first 3 paragraphs of the salsa recipe above to grill vegetables. 

cut zucchini into long halves or quarters (cut lengthwise) and then into smaller bite size pieces. i like to broil the zucchini in the oven to add to the soup, but if you want to save time and mess you can just steam the zucchini in the soup. optionally: toss zucchini bites with a bit of olive oil, salt, pepper, a teaspoon of cumin and 1/2 teaspoon smoked paprika. broil zucchini on a foil-lined baking sheet in the oven, on the top rack, so that the zucchini browns slightly. toss zucchini once to brown other sides then set aside to cool. 

use a food processor to chop garlic and then transfer garlic to a large soup pot with 1 tablespoon of olive oil and big pinch of salt. saute on low heat, covered, until garlic is gently cooked. add the prepped grilled veggies into the food processor (don't worry about wiping out the residual garlic) and pulse into a salsa consistency. transfer pureed veggies into soup pot, along with additional spices, chilis if using and about 2 cups of vegetable broth or water. if using raw zucchini add before simmering soup for 10-15 minutes to combine flavors. 

you can add chopped cilantro and lime juice directly to the soup, or for a brighter colored soup - i transfer a few cups of the soup base into a blender and blend the cilantro and lime juice into the soup and add this back into the soup pot. finally, stir in black beans (or if using broiled zucchini, add now). add additional broth or water if soup is still to thick. 

serve with textured toppings and a drizzle of olive oil! 

hibiscus mint smoothie - food as medicine

as a personal chef, i have many many hours each week in solitude - not only at my clients homes, but also in my own kitchen with my self-employed schedule. i enjoy this time alone, find motivation easily, and although my body settles into the rhythm of cooking for hours on end my brain needs additional stimulation. i devour podcasts. i swiftly listen through full seasons, so quickly that the stories tend to blend together. i catch myself in conversations saying "i listened to a podcast about that..." and then trail off, not fully able to recall the major points of the podcast. nevertheless, they entertain me while i am chopping weeks worth of vegetables. i don't know why i haven't considered audio-books before, but i signed up for a free trial of 'audible' and the first title i downloaded was 'how not to die' by dr. greger (founder of

my brief non-sponsored book review: 'how not to die' dives deep into how a plant-based diet can prevent and reverse the most common diseases. the first have of the book reviews the top 15 causes of death in our society and what specific foods could be used to prevent or treat them. this first half of the book was dense with data, summaries of research studies and medicine journal findings. so dense i was glad i wasn't trying to slowly pronounce medical words from a page and was simply listening at 1.2x speed. it became a bit repetitive as the solution was always: go plant based. the second half of the book summarizes dr. gregers recommendations for what foods (or categories of foods) we should be eating - condensed down to a list he calls the "daily dozen" (which has also been made into a free app to help you track your daily dozen checklist). 

i flew through the audio book and was so impacted that i downloaded the app and started checking off the daily dozen list. the biggest shifts for me were eating more fruit and beans and giving up my usual breakfast staple: eggs. this was not easy... i adore runny fried eggs, but questions and evidence were piled up against eggs (especially fried eggs). besides eggs and the occasional fancy cheese i cook primarily vegan for myself already. i'm still not ready to take on that proper title (i will still indulge on occasion), but i've made some shifts in my daily meals to align more with dr. greger's vegan diet recommendations. i shifted to my tofu scrambles for breakfast, but now that the weather has warmed up, i've been craving light and cooling foods in the morning. lately i've been enjoying some hearty toast with tahini or hummus, tomatoes and herbs and a refreshing and hydrating hibiscus mint berry smoothie! hibiscus, berries and ground flax seed were all highly recommended for multiple medicinal purposes throughout the book. hibiscus ranks amongst the top sources of antioxidants (as do berries) and promotes stable low blood pressure. ground flax seeds are a true superfood according to the numerous medical studies touting impressive health benefits. for me, the most motivating reason to incorporate ground flax was it's ability to reduce the risk of breast cancer. you really can't go wrong with eating more plants! plus, they are delicious. 

hibiscus berry mint smoothie ~ serves 1
1 cup frozen berries
1/2 cup fresh or frozen fruit - pineapple
1/2 small ripe banana
2-4 whole dried hibiscus flowers, or a 1/2 -1 tablespoon crushed pedals
1 tablespoon ground flax seed
1 tablespoon hemp seeds
1 small handful fresh mint (or to taste)
1+ cup fresh chard, kale or spinach
~ 1 cup water
1 medjool date (optional)

blend on high speed, adding a medjool date if the hibiscus is a bit too tart for your taste. if using all fresh fruit, you may want to add some ice cubes!

note: look for organic dried hibiscus flowers if your health food bulk tea section or order online. they are surprisingly inexpensive for their extensive health benefits!

citrus salad with sweet pistachio dukkah

a few weeks ago, one of my guests from a previous yoga retreat asked me to cook for a baby shower she was hosting. she wanted to have a fruit salad on the brunch menu, so rather than mixing up a bunch of off season berries, i wanted to feature the season's citrus. kumquats, cara cara, navel and blood oranges - vibrant flavors bringing me such joy throughout seattle's grey winters! sliced thinly and laid out overlapping in alternating colors on a wide platter was absolutely stunning. i topped the salad with fresh mint, pomegranate seeds and lemon zest and set out a bowl of sweet pistachio dukkah for guests to sprinkle over the citrus! it was the perfect palate cleanser or light finish to a special meal! 

the sweet spice dukkah was a delicious pairing with the bright zesty citrus. but make a big batch, because you might want to sprinkle this on everything sweet - sprinkle on toast slathered with coconut oil or ghee, over yogurt or oatmeal, or experiment with making it into an apple crumble or something with ice cream! 

citrus "carpacchio" salad with mint & pistachio dukkah ~ serves 2-4
1-2 blood orange, thinly sliced
2 cara cara orange, thinly sliced
1 navel orange, thinly sliced
4 kumquats, quartered 
zest of 1/2 lemon or lime
a few springs of fresh mint, finely chopped
sweet pistachio dukkah (recipe below), sprinkle to taste

if multiplying this recipe, aim for 1 or 1.5 small/medium citrus fruits per person. the salad could be simplified with by chopping the citrus however you feel most confident. but slicing them thinly like i did above allows for a beautiful presentation! if you want to go for it, just be sure your chef knife is extra sharp! otherwise, you'll have to apply too much force to slice the citrus and you'll end up with orange juice instead of thin carpacchio slices! slice off a bit of the top and bottom so the citrus sits flat, curve your knife down the edges and then turn the orange on it's side to gently slice thin rounds. try to just use the weight of the knife and as little effort as possible, cutting as thinly as you can safely control. you can juice the tops and bottoms and any shaved pieces that have a bit too much flesh on them. 

layer thinly sliced citrus fruits in alternating colors, slightly overlapping. top with kumquats, chopped mint, zest, and dukkah to taste. great alone, or with a scoop of greek yogurt, creme faiche or coconut ice cream! or if you're serving as a buffet, keep the dukkah on the side for guests to add as they like. 

sweet pistachio dukkah 
1/4 cup raw sesame seeds
1/4 cup hemp seeds
1/2 cup pistachios in shells 
3/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground clove
1-2 tablespoons coconut sugar (optional) 
1/4 teaspoon fine sea salt

note: you could certainly use shelled pistachios if you can find them. i find the ones in shells have the best color - but if you're making a large batch, than it would certainly be faster to buy shelled nuts. 

toast sesame seeds in a skillet over medium heat until fragrant and gently browned. crack pistachios and use a large knife to roughly chop nuts. combine with remaining ingredients. 

recipes on repeat: pickled turmeric & mint-date dressing

it's hard for me to swallow that it's been four full months since my last blog post. one of my longest breaks in my eight years of drumbeets! my occasional pauses from blogging are rarely an issue of lack of inspiration for blog-worthy ideas. it's more like my own form of seasonal depression... less motivational energy and lack of natural daylight for photographing in the middle of winter seems to have a recurring effect on my blogging routine. unfortunately, chronic pain has been compounding this season's blogging lull. i've been so busy in other people kitchens and cooking for events and yoga retreats that my dominant shoulder and neck are starting to develop chronic problems. yeah, those lovely seasonal root vegetables are literally a pain in my neck. to be fair, loading my shoulders heavily with bouldering certainly does not help my situation and only reinforces lines of tension. but regular yoga was no longer enough to counter the repetitive damage i was doing, rock climbing hurt and i was starting to cook less and less for myself! 

pain is a downward spiral. i've been depressed at the bottom of that chronic pain spiral once before in my life. this time i refuse to loose the joy that cooking, climbing and yoga bring me! so i've been busy working with great occupational and physical therapists and a phenomenal myofascial massage therapist to help correct the damage i've done. i'm taking on a lighter chef schedule while i figure out what is sustainable and am taking time to care for and nourish myself in all ways! 

part of my self care routine has been eating loads of turmeric with black pepper to calm the inflammation in my shoulder and taking WithinUs collagen supplements to support my joint health. i know there are a lot of mixed reviews on the effectiveness of collagen supplements... so after reading and researching, i decided to try out a reliable and sustainable brand that came recommended to me. i've noticed a visible effect the collagen has had on the cracked skin on my heels (nice side effect), but it's difficult for me to distinguish what's been impactful on my shoulder - was it the therapy, the turmeric or the collagen that's brought back my range of motion? it's all taking me up out of the depressing spiral, so i'm just going to keep all the parts going! 

today i wanted to share with you my favorite way to consume turmeric (besides golden mylk made with homemade almond milk, collagen, turmeric and honey!)... quick pickled shaved turmeric! a concept my friend becca turned me on to! they are delicious on salads and grain bowls! and to pair with that, a delicious dressing inspired by a recipe from my new root's new cookbook 'naturally nourished.' the combination is vibrant, springy and oh so nourishing! 

it's good to be back here :) 

quick pickled shaved turmeric
*6 thumb size pieces of raw organic turmeric (smaller pieces will be difficult to work with) 
1 pair disposable gloves! 

8 oz unseasoned rice wine vinegar
1-2 tablespoons coconut or raw cane sugar
1/2-1 teaspoon sea salt 
optional aromatics: 2 bay leaf, peppercorns, raw or dried chili, a few whole cloves or star anise 

dawn those gloves!! (or accept that you're fingers and nails will be yellow for a couple days). use a vegetable peeler to gently peel the rough surface off the turmeric. use a mandoline to finely slice the peeled turmeric into long thin shaves. the turmeric should be a little bendable, but not so paper thin that it's floppy. i usually shave down to where i still feel my fingers are safe and just save the leftover nubbin to grind into a curry or to puree into a smoothie or juice. *knowing that, sometimes i just buy twice the amount of turmeric i want to pickle!* 

once peeled and shaved, lightly pack turmeric into a glass jar. bring rice wine vinegar, sugar, salt and aromatics to a boil, stir and simmer until sugar is dissolved. taste the brine and decide if you want more sweetness or spice - know that the turmeric will also add both a bit of sweetness and spice. 

carefully pour boiling brine over the turmeric to fully submerge turmeric. depending on how much turmeric you shaved and how tightly packed they are, you may have more vinegar then necessary - or you might need to add a splash more rice wine vinegar to submerge. 

let cool before refrigerating. they are ready to eat once chilled, but best after a couple days! they store up to 2-3 weeks in the fridge although they get a little softer over time.

date-sweetened mint hempseed dressing

2 medjool pitted dates
1/2 cup boiling water
4 tablespoons hemp seeds
1 cup mint leaves
juice & zest of 2 lemons
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 large clove garlic, crushed
salt, pepper and chili flakes to taste

soak pitted dates in 1/2 cup hot water until softened and cooled. combine with remaining ingredients in high-speed blender. blend until smooth, adding enough (or all) of the soaking water to get things moving in the blender. use immediately! you can certainly store it in the fridge for a few days - it will separate and need a good shake before enjoying leftovers, and will start to darken after several days but still tasty!

salad combinations that i've had on repeat this season: 
- kale salad massage with lemon juice, olive oil and a drizzle of maple syrup tossed with pickled turmeric, diced dried apricots and toasted pepita seeds! great served with dal lentils or curry! 

- chilled quinoa, julienned/grated beets, fresh herbs, hemp seeds and pickled turmeric topped with mint-date dressing!