Free Blissful Bites by Christy Morgan Page A

the spices and sauté until well coated. Add water and bring to a boil. Cover and simmer 15 minutes, until vegetables are soft.
    Let soup cool slightly. Puree the soup in a blender (or with immersion blender) until smooth and creamy, and then return it to pot. Dissolve miso in hot water and stir into soup. Simmer three to four minutes. Season to taste. Serve hot, garnished with chopped parsley or cilantro.

save a duck pâté
winter
citrus herb cashew crudités
    â€¢ Makes 4 to 6 servings
    I made this beautiful appetizer platter and herb dip for a friend’s reunion party in January. It was the perfect thing to serve to her “omni” friends; rich, creamy, tasty—but healthy with no oil or added fat. Feel free to add water to get the consistency you prefer. I kind of like it a bit chunky, but you may find you like it smoother.
    1 cup raw cashews
    1 ⁄ 2 cup raw pumpkin seeds
    Palm-size handful of fresh basil and parsley
    2 tablespoon nutritional yeast
    1 tablespoon lemon zest
    2 tablespoons lemon juice
    1 tablespoon white miso
    2 tablespoons filtered water, or more as needed
    Pinch sea salt
    Veggies of your choice
    Soak cashews and pumpkin seeds for two hours. Drain and combine with all ingredients, except veggies, in a food processor. Blend until well combined or to your desired consistency. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. Serve on a platter with sliced veggies of your choice.
 
    blissful definition
    Crudités is a French word that is an appetizer of raw veggies with some sort of dip. It’s the perfect party dish and looks beautiful too. I like to serve this spread with carrot sticks, cucumber slices, cherry tomatoes, celery sticks, and broccoli florets.
save a duck pâté
    â€¢ Makes 3 to 4 servings
    This protein-rich pâté is made from tempeh, which is a fermented soybean product full of fiber that won’t clog your arteries. Serve this with crackers or pita bread at your next party, and I guarantee it will be a hit!
    1 package (8 ounces) tempeh, cubed
    1 ⁄ 2 cup almonds, roasted
    1 tablespoon Dijon mustard
    1 tablespoon lemon juice
    1 tablespoon balsamic vinegar
    3 tablespoons filtered water
    1 tablespoon white miso
    2 tablespoons nutritional yeast
    1 teaspoon tamari
    Pinch sea salt
    4 tablespoons fresh dill
    Handful cilantro or parsley
    Crackers and/or veggies of your choice
    Steam tempeh for 10 minutes. Process almonds until fine in a food processor, then add tempeh and blend for two minutes. Add the rest of the pâté ingredients and process until smooth. Be sure to scrape around the edges of the bowl a few times to incorporate all the ingredients. Form into a shape or loaf and serve on a platter with crackers or rice cakes, and veggies.
    azuki bean and japanese pumpkin soup
azuki bean and japanese pumpkin soup
    â€¢ Makes 4 to 6 servings
    The Japanese use azuki beans for their many health benefits, including improved blood circulation and reduced fatigue, detoxified body (skin and organs), and a healthy digestive system.
    1 1 ⁄ 2 cups azuki beans, washed and soaked 6 to 8 hours
    5 cups water
    2 bay leaves
    2 cups kabocha squash, small cube
    Pinch sea salt
    4 cups vegetable broth
    2 large carrots, chopped
    2 tablespoons white miso, diluted in 1 ⁄ 4 cup soup broth
    1 ⁄ 2 cup minced parsley or cilantro (save some for garnish)
    White pepper, pinch
    Sea salt, to taste
    Combine azuki beans with water and bay leaves in a stockpot and bring to a boil. Simmer with lid on for 40 minutes, or until azuki gets tender but not mushy. Add squash, salt, and broth, and simmer for 20 minutes. Add carrots and simmer for five more minutes.
    Dilute miso in a small amount of broth and add to pot. Simmer for one minute more, then turn off flame. Stir in fresh herbs, white pepper to taste, and sea salt to taste if needed. Serve garnished with fresh herbs.
winter white bean stew
    â€¢ Makes 4 to 6