Tomorrow I will be starting the second annual spring challenge. Last year went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking). This year I have chosen Christina Cooks-Everything You Always Wanted to Know about WholeFoods but were afraid to ask. She is a wonderful chef with a great sense of humor and style. Soon you will be inspired by her as much as I am.Do not worry if you don’t own this book. I will be posting the recipes everyday with photo’s.Or, pick your favorite cookbook  or Chef to follow. The point is adding new recipes to our daily repertoire.

This first week all  recipes will be Soups!

1-Adzuki Bean And Farro Soup

2-Tuscan Kale Soup

3-Miso Soup With Sauteed Greens

4-Spicy Lentil Soup

5-Creamy Cauliflower Bisque With Pumpkin Seed Pesto

6-Kale And Black-Eyed Pea Soup

7-Noodles And Broth With Fried Tofu And Scallions

Please post comments and photo’s of what you are cooking!

All recipes are printed with permission from Christina Pirello

Step 1

Sort chickpeas and remove any debris.

Step 2

Rinse Chickpeas.

Step 3

Cover chickpeas with water and soak overnight.

Next day: Cooking

Step 4

Soak a 3-4 inch pice of Kombu for about 10 min.

Step 5

Put kombu in a large pot and place the soaked chickpeas and soaking water on top.

Step 6

Cover with water and bring to a boil.

Step 7

Scoop out the foam.

Step 8

Cover pot with a lid and turn the heat down to low. Simmer for 3 hours checking to make sure there is enough water along the way.

Step 9

When beans are about 85% done add a pinch of sea salt. Cook for another 15-20 minutes.

Step 10

The end result.