Free Blissful Bites by Christy Morgan

canapé:
    Serve 1 ⁄ 2 teaspoon sweet miso sauce on top of daikon round. Tuck cilantro or parsley leaf into sauce for flash of color. Additional adornments include roasted sesame seed or blanched carrot, cut julienne.
citrus coconut-kabocha bisque
    â€¢ Makes 5 to 7 servings
    This orange-kissed soup is one of my go-to fall dishes. Kabocha is my favorite hard-skinned squash, but if you can’t find it, substitute butternut. Kabocha is a Japanese pumpkin that helps regulate blood sugar because of its high fiber content.
    1 tablespoon coconut oil
    1 medium kabocha squash, seeded and cubed
    Pinch sea salt
    1 orange, zested and juiced
    5 or more cups filtered water
    1 can (13 1 ⁄ 2 ounces) coconut milk
    Pinch white pepper
    Fresh herbs, for garnish
    Sea salt, to taste
    Heat oil in medium stockpot. Sauté the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Sauté for two more minutes.
    Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Puree with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste. Serve hot garnished with herbs.
    citrus coconut-kabocha bisque
raw pear-walnut bisque
    â€¢ Makes 5 to 7 servings
    I randomly came up with this soup at a friend’s potluck. I had never used walnuts for the base of a raw soup before and they created a rich, thick texture that was perfect for fall. The lemon zest adds a nice zing. It can be served warm right out of the blender or chilled.
    2 cups walnuts, soaked 3 hours
    1 1 ⁄ 2 cups filtered water
    2 cups Bosc pears, cored and sliced (about 2 pears)
    1 tablespoon tamari
    2 teaspoons apple cider vinegar
    2 tablespoons lemon zest
    2 tablespoons lemon juice
    Sea salt, to taste
    Drain walnuts. Start by blending water with walnuts for a few minutes. Add the rest of the ingredients and blend until completely smooth and no chunks remain. This could take anywhere from three to eight minutes depending on your blender. Taste and add sea salt, if needed.
thyme for miso
    â€¢ Makes 4 to 6 servings
    This soup is really good during fall because you can get fresh butternut squash. In other seasons you can substitute other veggies for the squash.
    5 cups filtered water
    2 cups butternut squash, peeled and cubed small
    1 cup carrot, large dice
    2 teaspoons dried thyme
    Pinch sea salt
    1 to 2 tablespoons wakame, cut into little pieces
    1 tablespoon barley miso
    1 tablespoon yellow or white miso
    Combine water, veggies, and thyme in a medium saucepan and bring to a boil with a pinch of salt. Reduce to a simmer, cover, and cook until the veggies are tender, about five to seven minutes. Add wakame and simmer another minute. Turn off flame. Mix miso with about 1 ⁄ 4 cup of the soup broth until well dissolved. Stir into pot and let sit for a few minutes. Stir well and serve.
 
    blissful suggestion
    If you reheat this soup the next day be sure not to boil the miso. Boiling kills the beneficial qualities of the miso.
    curried sweet potato and carrot soup
curried sweet potato and carrot soup
    â€¢ Makes 3 to 5 servings
    This soup is the perfect fall treat when the farmers markets are full of root vegetables. A great timesaver for the future is to make a double batch and freeze in the freezer.
    1 tablespoon coconut oil or 1 ⁄ 2 cup water
    3 cups sweet potatoes, cut into chunks
    2 cups carrots, cut into chunks
    Pinch sea salt
    1 tablespoon curry powder, or more to taste
    1 ⁄ 2 teaspoon cinnamon
    1 teaspoon coriander
    5 or more cups filtered water
    1 tablespoon sweet white miso, dissolved in 1 ⁄ 4 cup water
    Sea salt, to taste
    Handful parsley or cilantro, for garnish
    Heat oil or water in large saucepan or stockpot. Add sweet potatoes and carrots with a pinch of sea salt and sauté for three minutes. Add