Three Early Spring Recipes to Promote Wellness

Hi friends, Gina here with some of my favorite early spring recipes. The slow transition from winter into spring is underway, and it’s time to start doing a little spring cleaning for your body. One of the best ways to do that is with good, quality meals. In this article, I am going to walk you through three delicious recipes that are warm and hearty enough for the chilly days we have ahead yet fresh and vibrant enough to let your body know that spring is on the way. 

Gina’s Week of Soups

A good organic soup is a great, simple way to cleanse your body and to easily prep a variety of meals for the week. Soups are also amazing for feeding the entire family and keeping your bodies warm on those cold late winter and early spring days. The best thing about soups is that there are so many styles and options to choose from. Just a few slight tweaks to a recipe can yield amazing new flavor combinations to excite your family. You are only limited by your creativity. 

For the ingredients section, simply choose one or a few items from each category. Then, head to the directions section to learn how to prepare the ingredients you chose. This recipe makes enough for 4-6 servings.

Ingredients:

• Vegetables (Pick 5 of your favorites):

• Longer-cooking: Onion (1 medium), celery (4 stalks), green onion (2), carrots (2), kale (1 stalk), butternut squash (2 cups), sweet potato (2 cups), cabbage (¼ medium cabbage), turnips (2)

• Shorter-cooking: Mushrooms (2 cups), zucchini (1), tomatoes (3 roma), broccoli (2 cups), cauliflower (2 cups), spinach (2 cups), collard greens (1 stalk)

• Dry Legumes (Cooked beforehand):

• 1 cup total of any combination of: Garbanzo beans, pinto beans, black beans, or kidney beans (canned)

• ½ cup total of: Lentils or split peas

• Broth Options:

• Veggie broth with tomato paste and seasonings (my favorite)

• 32 oz organic veggie broth

• 2 tbsp tomato paste

• ½ tsp ground cumin

• ½ tsp ground ginger

• Salt and pepper to taste

• Homemade tomato base

• 3 large roma tomatoes

• 32 oz organic chicken or veggie broth

• 2 cloves garlic

• ¼ yellow onion

• Salt and pepper to taste

• Seasonings & Spices:

• ½ tsp - 1 tsp ground cumin

• ½ - 1 tsp ground ginger

• ½ tsp ground chili powder

• ¼ tsp red pepper flakes

• Salt and pepper to taste

• Oil for Sautéing:

• 2 tbsp avocado oil

Directions:

1. Soak Legumes:
   Soak your beans the day before. This will help them cook faster.

Soaking Guidelines
Garbanzo, Pinto, & Black Beans: 8-12 hours
Lentils & Split Peas: 7 hours

2. Cook Legumes:

   • Garbanzo, Pinto, & Black Beans: 1-2 hours

   • Lentils: 30 minutes

   • Split peas: 30 minutes to 1 hour
     
     Tip: Add 1 tsp salt during the last 30 minutes of cooking beans to prevent them from becoming tough. You’ll know they’re ready when you can easily smash them with your finger or a spoon.
     
     

3. Prepare Vegetables:

   • Chop your chosen vegetables into bite-sized pieces.

   • Sauté the vegetables: Heat 2 tbsp avocado oil in a large stock pan over medium heat. Add your vegetables in batches, depending on their cooking times:

     • Start with longer-cooking vegetables for 5-10 minutes.

     • Then add the shorter-cooking vegetables and sauté until lightly tender, about 2 minutes.
       
       

4. Prepare Broth:

   • To the pot with the sautéed veggies, add your veggie broth or tomato base (see instructions to make below). Season to taste with salt, pepper, and spices. Let simmer on low heat to allow the veggies to absorb the flavors.
     
     

   • To make the tomato base (optional): Chop tomatoes and add to a pan over medium heat. Bring to a boil, then lower heat and simmer for 15 minutes. Remove from heat and let cool for 10 minutes. Blend cooked tomatoes with 2 cloves garlic, ¼ yellow onion, salt, pepper, and 32 oz organic chicken broth or veggie broth
     
     

5. Add Legumes:

• • Once your vegetables are almost done cooking, add your pre-cooked legumes (garbanzo, lentils, etc.) to the broth. Stir and let everything cook together for another 10-15 minutes, allowing the flavors to meld.

A Few Vegetable Flavor Combos I Love:

• Lentils, Onion, Carrot, Celery, Zucchini, and Kale

• Mushrooms, Onion, Kale, Cauliflower

• Garbanzo Beans, Onion, Carrot, Tomato, Spinach, and Butternut Squash

• Cabbage, Carrot, Onion, Lentils

Feel free to experiment with different combinations based on your preferences and what you have available!

This simple and versatile soup recipe will keep you warm and nourished all week long. It’s perfect for meal prepping or feeding the whole family. Stay cozy and healthy!

Gina’s Hummus Recipe

• 2 Cups of fully cooked chickpeas, also called garbanzo beans (Soak the day before 8-12 hours and boil in water for approximately 1-2 hours, adding 1 tsp salt in the last 30 min of boil)

• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon

• 1 TBS (59 ml) tahini

• 1 large garlic clove, minced

• 2 tablespoons extra virgin olive oil, plus more for serving  (Cold Pressed Olive Oil)

• 1/2 to 1 teaspoon pink salt, depending on taste

• 1/2 teaspoon ground cumin

• 2 to 3 tablespoons water

• Dash of ground paprika and pepper for serving

Optional: A bunch of fresh Cilantro or Parsley

Directions:

Blend all ingredients in a blender.  Don’t overdo it on salt – your chickpeas may have enough salt from when they were boiling.

You can make changes to this recipe and give it your own flavor. It makes a great dip for your fresh veggies for the Detox Program!

Cauliflower and Chia Seed Pizza Crust

• 1 large head of organic cauliflower

• 3/4 cup of ground almonds

• 1 1/2 tbsp dried oregano

• Salt and pepper to taste

• 1/4 cup chia seeds

• 3/4 cup water

Directions:

1. Preheat your oven to 400F.

2. Mix your chia seeds in with the 3/4 cup of water and place in your fridge 20 minutes before intended use.

3. Chop the cauliflower, place it in a blender or food processor, and blend until it has a fine rice-like texture.

4. Measure out around 3 cups and place into a large bowl. Add in the ground almonds, oregano, salt, and pepper. Make a hole in the center and add in the chia goop.

5. Combine the ingredients by hand and shape everything into a ball. It should be loose and sticky, not like a traditional dough.

6. Put the ball onto a baking tray lined with parchment paper and form into a flat crust with your hands. Make a ridge around the outside for a “crust” and bake for 25 minutes or until golden brown.

7. Add your favorite tomato base and toppings, then bake for an additional 5-10 minutes, and enjoy your healthy meal!

Remember, whenever possible, we always recommend organic food for your health and the health of the planet. I hope you enjoy each of these recipes and use them to create some variations of your own!