Mexican Tomato & Bean Soup with Dumplings

From Mary Duckworth

Ingredients

Soup:

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 tablespoon chili powder
• 2 teaspoons bottled minced garlic
• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 cup water
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15-1/2 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5 ounce) can no-salt added diced tomatoes, undrained

Dumplings:

• 1/3 cup masa harina or cornmeal
• 1/8 teaspoon sea salt
• 3 Tablespoons hot water
• 1 teaspoon olive oil

Remaining Ingredients:

• 2 T chopped, fresh cilantro
• 1 T fresh lime juice
• 1/4 cup queso fresco

Directions:

To prepare soup:

• Heat 2 teaspoons oil in a dutch oven over medium-high heat.
• Add onion; sauté 3 minutes or until tender. Add chili powder and garlic; sauté 30 seconds. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

To prepare dumplings:

• Combine masa harina (or cornmeal) and 1/8 teaspoon sea salt in a bowl. Add 3 Tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry). Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup: cook, uncovered, 3 minutes or until dumplings float.
• Stir in cilantro and juice.
• Ladle 1 cup soup into each bowl; top each serving with 1 tablespoon queso fresco (OMIT this during fast).

Honey-Roasted Acorn Squash Rings

From Mary Duckworth

Ingredients

• 2 Acorn squash (about 3 pounds)
• 2 Tablespoons honey
• 4 teaspoons olive oil
• ½ teaspoon freshly ground black pepper and
• ¼ teaspoon sea salt

Directions

Preheat oven to 375◦. Cut ¼ inch from stern end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane. Cut each squash half crosswise into 2 (1-inch thick) slices. Combine 2 Tablespoons honey, 4 teaspoons olive oil, black pepper, and salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly-roll pan coated with cooking spray. Bake at 375◦ for 30 minutes until tender.

Totally Green Smoothie

from Mary Duckworth

• 2 cups water
• ½ cucumber
• Wheat grass
• Spinach
• ½ apple
• Fresh parsley
• 1 stalk celery
• 2 thin slices ginger root
• 1 thin slice lemon
• Splash of cayenne pepper

Run through juicer or blender.