This is another that can be easily double to freeze half for another week. Make this soup with some of your bone broth to be really hearty, or veggie broth for a lighter version. You can substitute cannellini or cranberry beans for the chickpeas, or try fennel instead of celery. From Alice Water’s Art of Simple Food II.
This was made one night when my sister called me on facetime from her home in Sherman Oaks. She had a bottle of wine open, and was starting to cook food from her CSA box. I started guiding her, and this is what happened.
Another great way to get in the liver lover, beets. I’ve taken out the tahini from this recipe because of the refined nature of the white sesame seeds. It uses cannellini beans instead of garbanzos, let it inspire you to think of mixing different beans and veggies together to create variations of hummus of your own.
This little gem comes out of the fabulous Sunset Magazine. It can be served room temperature or warm, just don’t eat it cold. Cause we aren’t eating anything cold.
Chana Masala (or Chole Masala) is my favorite Indian dish. This one is Punjabi, and it is chickpeas simmered in a tomato based curry. I’ve tried many recipes for this dish, and this one by Sadhana Ginde is my favorite. I think I prefer it over any I’ve had at Indian restaurants too. Even though it is an ode to the ultimate nightshade, tomato, I’m including it because it is soooo good. If you do have an inflammatory response to nightshades (tomatoes, potatoes, eggplant, peppers), you may want to skip this recipe during the cleanse.