Chickpea Soup

During a recent trip to Italy, my dear friend Marisa kept praising the products of a flour mill in a nearby village so enthusiastically that we ended up making it the destination of a day trip together.
From the outside the mill didn’t look like much, but I’m used to the deceiving look of some Italian family businesses and I didn’t let the modest appearance of the premises fool me.
It  took one step inside the ancient building to understand what a unique and thriving enterprise it was. Continue reading

Carrot, Squash and Ginger Soup

My Dear Readers,

I’d like to express my deepest sympathy to all those of you affected by the devastation of hurricane Sandy. I hope that you and your families are safe and well, and that your life will soon return to normality.
Meanwhile, I wish I could bring to each and every one of you a bowl of this cozy soup, to warm up your stomach as well as your heart.
You are in my thoughts and in my prayers.


(serves 4)  F  W  V  Gf  B

  • 1 lb. of peeled kabocha or acorn squash
  • 4-5 organic carrots
  • 4 cups  of organic vegetable broth
  • 1 medium yellow potato
  • 1 small piece of  fresh ginger (approx. 1 inch)
  • 4 Tbsp. EVOO

Cut the squash into four sections and remove the seeds. Peel it with a potato peeler or with a sharp knife. Especially in the case of the Kabocha squash, the skin is very hard so be very careful not to cut yourself. Continue reading

Lentils Salad *

This salad can be eaten warm or cold.
Instead of lentils, you can also use black-eyed peas, soybeans, chickpeas, etc.
It gets particularly high in proteins when you mix two varieties of legumes and rice, for example lentils with rice and kidney beans with chickpeas.
In the summer the dried herbs can be replaced with a handful of fresh basil or cilantro.
In the wintertime, some chopped rosemary adds a warmer taste to this salad.


(serves 2)  A  V  Gf  B

  • 1 cup dried lentils
  • 2 cups vegetable broth
  • 1 cucumber or 1 zucchini squash
  • 6-8 dried tomatoes


  • 1 Tbsp. vinegar
  • 1 Tbsp. Tamari
  • 1-2 Tbsp. tomato paste
  • 4 Tbsp. Evoo
  • Salt, pepper, turmeric, curry powder, dried herbs

Rinse the lentil and soak them for about 12 hours. Then rinse them again and cook for 20 minutes in vegetable broth, stirring occasionally and adding some water if necessary.
After 10  minutes, add the dried tomatoes and stir.
Transfer the cooked lentils into a serving bowl and stir in a grated cucumber or a grated zucchini squash.
Instead of the grated vegetables you can add a diced fresh tomato or bell pepper.
Mix the dressing ingredients in a small bowl, pour over salad, toss and serve.

* Recipe by Sonja Bachus