- 3 celery ribs (chopped fine)
- 2 red delicious apples (peeled and cut into small chunks)
- 1 golden delicious apple (peeled and cut into small chunks)
- 1 pear (peeled and cut into small chunks)
- Juice of one lemon
- Juice of one orange
- ¼ cup dates (chopped)
- ½ cup pecans (chopped)
After preparing the first four ingredients, add dates and half of the pecans, and pour half of the lemon/orange juice over the celery, apples, pear, dates and pecans, stir to coat, and set aside while preparing the dressing . Make dressing by combining the other half of the pecans with the reserved lemon/orange juice and puree into a nut butter sauce. Add puree to the salad and stir to blend flavors. Serve on a bed of leaf lettuce.
Prep time: 10 minutes
Cooking time: 25 minutes
Yields: 4 people
1 tablespoon extra virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
15 ounces pumpkin, pureed
2 cups low-sodium vegetable broth
3 tablespoons pure maple syrup
Sea salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk
Preheat the oven to 375°F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
Recipe Courtesy of Chelsea Fyrberg