Cream of White Bean, Carrot & Ginger Soup with Cashews

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 2-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 15-oz BPA-free cans cannelloni beans, drained and rinsed
• 1/2 lb carrots, peeled and coarsely chopped
• 2 bay leaves
• 1/2 tsp fresh ground black pepper
• 2 1/2 oz roasted unsalted cashews, finely chopped
• 1/2 cup chopped fresh chives

In a large saucepan on medium, heat oil. Add onion and sauté until beginning to soften, 2 to 3 minutes. Add ginger and garlic; sauté 1 to 2 minutes, until fragrant.

Add broth, 2 cups water, beans, carrots, bay leaves and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat. Remove and discard bay leaves.

Using an immersion blender, purée soup. (TIP: Alternatively, carefully transfer to an upright blender, remove plastic stopper from lid and cover top with a towel to allow steam to escape.) Divide among serving bowls and top with cashews and chives.

Serves 8; 194 calories.

VERDICT:  I think I must have done something wrong--the soup was really thin (all the garnishes sank to the bottom of the bowl) and a icky salmon color.  Toss.

Sage Corn Muffins

• 1 cup old-fashioned rolled oats (or 3/4 cup oat flour)
• 1 cup cornmeal
• 2 tsp baking soda
• 1/4 tsp sea salt
• 2 eggs
• 3/4 cup buttermilk
• 1/4 cup raw honey
• 2 1/2 tbsp safflower oil
• 3 oz baby spinach, finely chopped
• 2 1/2 tbsp sage leaves, minced

Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.

Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.

Serves 12; 133 calories.

VERDICT:  These smelled great baking, but I found them a little dry in eating.  Toss.

Turmeric Chickpea Stew

• 2 small cartons coconut milk
• 1 large onion and 1 carrot, chopped
• 2 garlic cloves, minced
• 1 knob ginger, grated
• 1 large sweet potato, peeled and chopped
• 1 to 2 T. Thai yellow curry paste
• 1 pineapple, peeled, cored, and chopped
• 1 T. turmeric
• 1 tsp. unrefined sea salt
• 1 T. coconut oil
• 2 c. cooked chickpeas
• 1 sweet red bell pepper, chopped

Heat oil in a large saucepan over medium-high heat.  Add all ingredients except red pepper and chickpeas.  Bring to a boil.  Reduce and simmer for 40 minutes.  Add chickpeas and peppers and let simmer for another 10 minutes. Serve over brown rice or in a soup bowl.

Serves 8; 303 calories.

VERDICT:  Exasperating recipe.  I've never seen a "carton" of coconut milk, so I used two cans.  (I also couldn't find yellow curry paste, so I used red.)  Also, how much is a knob?  And then, if you're just going to add the liquid right away, why put oil in the pan first?  I ended up eyeballing amounts to make it stew-like consistency and sauteed the onion, carrot, sweet potato, and garlic in olive oil, adding the spice and curry for a minute or two, then adding the coconut milk.  It all turned out OK, but still a toss.