Almond Date ‘Ojas’ Balls

Almond Date ‘Ojas’ Balls

by Julie Watson Nourish

These almond and date balls make a great afternoon treat or a satisfying energy bite for hiking or biking. Inspired by an ‘ojas’ date recipe shared by my colleagues, I decided to make my version of a sweet and nourishing snack.

Ojas containing foods are foods that are high in nutritious ingredients that support the structure of your body and help boost your immunity and vitality.

Dates, almonds, ghee and saffron are traditionally considered to be high in ojas and are a rich source of antioxidants. Dates, almonds and ghee also deliver a large amount of nutrients. An additional benefit of this recipe: cinnamon, cardamom, ginger and saffron aid in digestion.

I love the spices in this recipe, so I use a ‘heaping’ 1/4 teaspoon measurement. If you like less spice, use a 1/4 teaspoon each for the ginger, cinnamon and cardamom.

  • 1 cup raw almonds
  • 10 medjool dates, pitted
  • 1 Tbs ghee (or coconut oil if preferred)
  • pinch saffron, grounded in mortar and pestle
  • 1/4 heaping tsp of ginger (dried)
  • 1/4 heaping tsp of cinnamon (Ceylon)
  • 1/4 heaping tsp of cardamom

Add almonds to a food processor and process until well ground. Don’t process so much that it turns to a flour, but grind enough that it has a finely ground consistency. Remove contents to a bowl and set aside.

Warm the ghee (or coconut oil) on very low heat until melted. Add the spices and mix well for 30 to 60 seconds. Remove from heat and let it sit for a few minutes to cool slightly. Add dates and massage the juices into the dates.

Add the dates, spices, and oil mixture to the food processor, then pour the ground almonds on top. (I found this step to blend cleaner and easier in my mixer.) Pulse and process until well combined. Roll the mixture into walnut-sized balls.

Store in a container or wrap individually. Be considerate on using clean utensils and having no water come in when preparing so there’s no mold issues.

Makes approximately 16 balls.

Spiced Carrot Soup with Pistachios and Rosemary

Spiced Carrot Soup with Pistachios and Rosemary

by Julie Watson Nourish

Great for a windy and rainy day, this comforting soup warms the body. Seasoned with harissa, a blend of pepper, caraway, coriander and cumin, enhance the flavor of the soup, while the pistachios and rosemary add a little texture and color.

  • 2 Tbs olive oil, divided
  • 2 lbs carrots, peeled and diced
  • 1 cup water
  • 2 cups vegetable or chicken stock
  • 4 Tbs unsalted butter
  • 2-3 tsp harissa paste*
  • 1 ½ tsp salt
  • 2 Tbs rosemary, chopped
  • ½ cup raw pistachios

Lightly sauté carrots in 1 Tbs of olive oil. Add water and stock and bring to a boil. Remove from heat. Add butter and harissa and blend well using an immersion blender or transfer to a blender. Add salt to taste. Return to low heat until ready to serve. In a separate pan, heat remaining olive oil on medium heat. Sauté rosemary until it sizzles, then add pistachios and cook until they just start to lightly brown. Remove from heat.  Top soup with pistachios and rosemary.

*Harissa Paste

You can buy harissa paste already made or make it yourself with red peppers or dried chiles. I use a dry (mild heat) blend that’s made with guajillo peppers, caraway, coriander, sweet and smoked paprika, cumin, cinnamon and salt. If using a dry blend, whisk together 3 Tbs of the spice with 3 Tbs of olive oil, 1-2 minced garlic cloves and the juice of one lemon. Let sit for an hour before using and store in an airtight container. It keeps in the refrigerator for up to a month.

Serves 6-8.

Transitioning into Fall

Transitioning into Fall

by Julie Watson Daily Practice

In order to be in balance and to stay grounded with what is around us, we need to seek or find grounding and balance within ourselves…the best we can. Create a ritual for yourself – maybe something as simple as a 10-minute meditation to steady the mind. Or, start your morning with some gentle sun salutations and balancing postures to invigorate you and prepare you for your day. Finish the practice with a forward fold and a cozy Savansana.

Fresh Vegetable Quinoa Soup

Fresh Vegetable Quinoa Soup

by Julie Watson Nourish

This soup uses a large variety of summer/early autumn vegetables. Substituting the zucchini and corn with butternut squash and turnips and using canned tomatoes in lieu of tasty summer tomatoes would be an easy transition for a warming late autumn or winter soup. This soup is well balanced with flavor and texture and is quite fulfilling in the belly.

  • 2 Tbs olive oil
  • 1 medium onion, diced
  • 1 poblano pepper, seeded and diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 tsp dried Mexican oregano
  • 4 medium tomatoes, diced
  • 2 medium red potatoes, diced
  • ½ tsp salt
  • 4 cups vegetable or chicken stock
  • 2 cups water
  • ½ tsp smoked paprika
  • ½ cup quinoa, rinsed
  • 1 small zucchini, diced
  • 1 ¼ cup corn kernels (2 cobs)
  • Salt and pepper to taste
  • ¼ cup cilantro, chopped, and more for garnish

In a large pot, sauté onions, carrots and peppers until onions become slightly translucent. Add garlic and ginger and sauté for about 1 minute. Add Mexican oregano and tomatoes, cooking for about 5 minutes, then add the potatoes, stock and water and bring to a boil. Add the quinoa then reduce to a simmer. Cook for approximately 10-15 minutes and stir occasionally. Add salt and pepper to taste, and possibly more smoked paprika. Stir in cilantro before serving and garnish individual portions as desired. Although not listed as an ingredient, a splash of lime adds a nice brightness.

Serves 6-8.

Curried Butternut Squash Soup

Curried Butternut Squash Soup

by Julie Watson Nourish

Warming Soup for the Cold Season

To start the New Year off, I’m sharing one of my favorite soups – curried butternut squash soup. The vibrant, roasted butternut squash combined with a blend of fragrant spices are enough to make you warm and cozy during the chilly season. I’ve made many variations, but for the past few years I’ve refined this one to my liking. It’s a simple soup that can be served on it’s own or paired with any meal. I love it with fish and a green vegetable.

The original recipe of inspiration was sent to me from a friend almost 10 years ago. I believe it called for peeling, cutting and roasting the squash, and I know it had cream and either sugar or honey added. When it comes to soup or purée, I lean toward less labor and roast the squash whole. I also prefer my creamier soups slightly lighter that many recipes call for. The curry blend is superb, and I’ve never changed it.

If you try this recipe, make your preferred revisions. However, if you don’t roast the squash whole as I do, I suggest roasting the first four spices for a smoother grind. Plus, it will make the kitchen smell wonderful!

  • 3 Tbs coriander seed
  • 1 ½ tsp cumin seed
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 ½ tsp whole black peppercorn
  • ½ heaping tsp whole clove
  • 1 tsp fenugreek seed
  • 2 Tbs ground turmeric
  • 2 tsp chili powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 butternut squash (2.5 to 3 lb)
  • 1 Tbs olive oil
  • 4 cups chicken or vegetable stock, plus more for thinner texture if desired
  • 1 to 2 Tbs butter
  • ½ to ¾ cup half and half, as desired
  • Salt

Preheat the oven to 400 degrees F. Puncture the butternut squash a few times and place on a baking sheet. Roast until squash is fork tender, about 60 minutes.

Once the butternut squash is done, cut it in half and allow it to cool until it can be safely handled. Remove and discard the seeds. Scoop out the flesh from the skin.

Meanwhile, on low heat roast coriander, cumin, mustard seeds and fennel until the spices release their aroma and slightly brown. Remove from heat.

Grind all the spices together, either with electric or hand grinder or by hand in a mortar and pestle. Start with grinding the peppercorn, clove and fenugreek; since the pepper can break down slower, and then add the roasted spices. Add the turmeric, chili, cinnamon and nutmeg. (Note: this curry blend will make more than needed for the recipe.)

In a large soup pot, heat olive oil on medium-low heat. Add the butternut squash, 2 cups of stock and 4 Tbs of curry. Warm through, stirring occasionally, then turn off heat. Purée mixture to desired texture with a hand blender. Add remaining stock and butter, and cook on low heat for approximately 10 minutes. Add half and half. Warm the soup, but don’t let it boil. Salt to taste.

Ladle and serve drizzled with yogurt, garnished with cilantro or on it’s own.

Hope you enjoy!

xo,
Julie

Wholesome Mushroom and Barley Soup

Wholesome Mushroom and Barley Soup

by Julie Watson Nourish

I’m back on my soups and stews trend, for they make great leftovers and freeze well. This satisfying soup is full of aromatics and flavor. It has hearty mushrooms, healthy vegetables and tender barley. I love the color and texture and the extra finish with black garlic salt. And, if you like and have white truffle oil on hand, try adding a couple drops to each bowl. This wholesome soup is simple and filling.

  • 3 Tbs olive oil
  • 10 oz shitake mushrooms, cleaned and sliced
  • 8 oz cremini mushrooms, cleaned, about ¾ of them sliced & ¼ chopped
  • 1 small to medium onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 8 oz white button mushrooms, cleaned and chopped
  • 4 cloves garlic, chopped
  • ½ cup diced tomatoes with juice
  • ¾ tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp smoked paprika
  • 1 cup pearl barley, rinsed
  • 7-8 cups stock (vegetable, chicken or beef)
  • ¾ cup parsley, chopped
  • Salt and pepper
  • Black garlic salt for finishing (optional)

In a large pot, heat 2 Tbs oil. Sauté shitake and sliced cremini mushrooms until mushrooms soften, about 5-10 minutes. Remove mushrooms from pot and set aside.

In same pot, add remaining oil and sauté onion, celery and carrot until onion has softened, about 5-10 minutes. Add chopped cremini and white button mushrooms and sauté another 5 minutes. Add garlic and stir until fragrant, and then add tomatoes, ½ tsp salt, cumin, coriander, smoked paprika and barley. Stir for 2-3 minutes.

Add 7 cups of stock to the pot and bring to a boil. Then, cover and simmer on low heat until barley is tender and cooked through, about 45-50 minutes, adding more stock and adjusting spice amounts if needed. Once barley is tender, add the cooked shitake and cremini mushrooms. Stir and cook for an additional 5 minutes until mushrooms are warmed through. Remove from heat and combine in ½ cup of parsley and salt and pepper to taste.

Finish individual bowls with small pinch of black garlic salt (and white truffle oil if you have it on hand.) Garnish bowls with parsley.

Serves 6-8. For leftovers, a splash of water may be necessary as barley continues to absorb liquid.

Zucchini and Leek Soup

Zucchini and Leek Soup

by Julie Watson Nourish

One of my clients recently made me zucchini soup, and I had never ate it before. Expecting it to have a thin consistency with little taste, it was slightly creamy and surprisingly delicious. Her secret to texture and taste – leeks. Knowing that cooked zucchini is easy to digest and is good when your having gut issues (which I was) I decided to try making a similar soup myself. Not bad, not bad…

  • 4 Tbs olive oil
  • 3 leeks, white and green parts only, halved lengthwise and sliced.
  • 1 medium onion, chopped
  • 7 large zucchini, halved lengthwise then cut into 1-inch thick half moons
  • 4 cups vegetable or chicken stock
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 tsp Allepo pepper or ¼ tsp crushed red pepper flakes
  • 1 Tbs unsalted butter or olive oil (optional)

In a large, heavy-bottomed pot, heat olive oil on medium heat. Sauté leeks and onions until they soften. Add zucchini, stock, salt, pepper and Allepo (or crushed red) pepper. Bring to boil then reduce heat to low-medium, cover and simmer for 40-50 minutes, or until zucchini is tender. Remove from heat, and butter or additional olive oil and blend using an immersion blender or transfer to a blender. Add salt, pepper and Allepo pepper to desired taste.

Serves 6-8.

Cauliflower and Cashew Soup

Cauliflower and Cashew Soup

by Julie Watson Nourish

This vibrant, warm and sweet soup reminds me of the Autumn season, but I’d happily feast on it all winter though spring. It’s easy to make and really yummy. In my recipe I used some of Elemental Alchemy’s Spiced Golden Milk, which contains turmeric, cardamom, ginger, nutmeg and more. You can also substitute it for more turmeric to start and add a dash of any of those flavors you enjoy.

  • 3 Tbs olive oil
  • 1 small onion, chopped
  • 1 head of cauliflower, roughly chopped
  • 1 cup raw cashews
  • 1 tsp salt
  • 2 cloves garlic, finely chopped
  • 1 ½ tsp turmeric
  • 1 tsp Spiced Golden Milk or 1 additional tsp turmeric
  • 6 cups vegetable or chicken stock
  • Juice from ½ lime
  • Salt and pepper to taste
  • Cilantro

In a large pot, heat olive oil and sauté onions until they start to slightly soften. Add garlic and sauté for 1 minute. Add cauliflower, cashews and salt, stir and cook for about 5 minutes, stirring occasionally, and then stir in 2 ½ tsp or a combination of turmeric and Spiced Golden Milk. Cook an additional minute. Add stock. Once mixture boils, bring to a simmer and cook until cauliflower and nuts soften, about 15-20 minutes. Remove from heat and blend soup well with an immersion blend or transfer to a blender. Add lime and salt and pepper to taste. Garnish with cilantro.

Serves 6-8

Butternut Squash Soup with Thyme and Rosemary

Butternut Squash Soup with Thyme and Rosemary

by Julie Watson Nourish

As we transition into fall, it can be helpful to pause and reflect on the busyness and outward movement of the summer and prepare to turn inwards and find comfort as we prepare for the winter. A comforting soup made from this season of harvest, along with herbs that remind us of the fall and winter seasons can be just what the mind and body needs. And, one can never have too many butternut squash recipes.

  • 2 Tbs olive oil
  • 1Tbs unsalted butter
  • 1 large butternut squash
  • 1 small to medium onion, chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 Tbs fresh thyme
  • 2 pinches dried rosemary or ¾ tsp fresh rosemary, chopped
  • 5 cups vegetable or chicken stock
  • ½ tsp Aleppo pepper (optional)
  • Salt and pepper to taste

Preheat the oven to 400 degrees F.  Puncture the butternut squash a few times and place on a baking sheet. Roast until squash is fork tender, about 60 minutes.

Once the butternut squash is done, cut it in half and allow it to cool until it can be safely handled. Remove and discard the seeds. Scoop out the flesh from the skin.

In a large pot, heat oil and butter until butter begins to froth. Sauté onion, celery, carrot and thyme until onion has softened.  Add the rosemary and cook for 30 seconds or until fragrant. Add the squash, stock and Aleppo if using, stir, bring to a boil and simmer for 20-30 minutes. Purée mixture to desired texture with a hand blender. Salt and pepper to taste and warm the soup until ready to serve.

Garnish with fresh thyme.

Serves 6-8.

Fennel and Leek Soup

Fennel and Leek Soup

by Julie Watson Nourish

This is great for a warm day is soothing on the belly. It’s light and cooling, with a nice touch of sweet, pungent and bitter qualities. Fresh herbs would work perfectly – for the flavor I wanted I only had dry herbs on hand. Also, if you enjoy the flavor of fennel, I suggest adding ½ teaspoon or more of crushed fennel to stock.

  • 3 Tbs olive oil
  • 1 large fennel bulb with stalks, coarsely chopped, stalk ends and fronds set aside
  • 3 leeks, white and light green parts only, thinly sliced and cleaned
  • 3 stalks celery, roughly chopped and divided
  • 1 small red potato, diced
  • 3 cups vegetable or chicken stock
  • 2 cups water
  • ½ tsp dried fennel, crushed
  • 3 pinches dried summer savory
  • 3 small pinches dried rosemary
  • ½ cup parsley, coarsely chopped, and more for garnish
  • ½ raw pumpkin seeds
  • ½ tsp Aleppo pepper (optional)
  • Salt and pepper to taste

In a large pot, sauté leeks in olive oil until the leeks start to soften. Meanwhile, in another pot, heat stock, water, fennel ends and fronds, fennel seed, 1/3 of celery and chopped parsley on medium heat.

To leeks, add fennel, fennel stalks and remaining celery. Cook until fennel starts to soften, approximately 5 to 10 minutes, stirring often. Add potato and a generous pinch of salt. Stir then add all the contents from the pot with the stock. Add the summer savory and rosemary and bring to a boil. Once it boils, bring to a simmer, cover and cook for about 25 minutes.

While the soup is simmering, lightly toast the pumpkin seeds in a skillet for 1 or two minutes. Immediately remove and pulverize in a food processor. Add a ladle of liquid from the soup to saturate the pumpkin seeds and set aside.

Remove large pot from heat and add the pumpkin seed mixture. Blend soup well with an immersion blend or transfer to a blender. Add Aleppo pepper if using and salt and pepper to taste. Garnish with parsley.

Serves 6-8.