Furthermore from Equinox: Recipes for the Perfect Fall Meal
As the weather starts to get chillier, now feels like the perfect time to snuggle up inside and cook some delicious food over a hot stove. For suggestions on healthy, tasty and simple recipes, we turned to our wellness partner Furthermore, who shared the following amazing ideas with us for the perfect fall meal. Happy cooking!
For your appetizer: Black & orange hummus
This duo of dips is made with anti-inflammatory ingredients. Switch up regular hummus with these two versions of the healthy staple. The black hummus uses black tahini, chickpeas, and cumin. The orange one is made with turmeric and slightly sweet butternut squash. “They’re delicious when paired together,” says Laura Rege, a New York City-based recipe developer. “You can serve them separately, or side-by-side in one bowl.”
Prep Time: 15 minutes
Makes: 2 cups each black and orange hummus
1 15½-ounce can chickpeas
½ cup black tahini, such as Kevala Organic Black Tahini
2 tablespoon fresh lemon juice
1 garlic clove, chopped
¼ teaspoon ground cumin
¼ cup extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
Toasted sesame seeds, for garnish
2 10-ounce packages frozen butternut squash, thawed and drained
¼ cup light tahini, such as SoCo Tahini
3 tablespoons fresh lemon juice
1 garlic clove
1 teaspoon turmeric
Za’atar, for garnish
Extra-virgin olive oil, for garnish
Whole-grain crackers, for serving
Crudité, for serving
1. Make the black hummus: In a food processor, pulse the chickpeas with the black tahini, lemon juice, garlic, and cumin until smooth. With the processor running, slowly drizzle in the oil until combined. Season with salt and pepper. Scrape into a serving dish. Drizzle with more olive oil and sprinkle with sesame seeds. Or store in an airtight container in the refrigerator for up to five days.
2. Clean the food processor bowl. Then add the squash, tahini, lemon juice, garlic, and turmeric. Pulse until smooth. Season with salt. Scrape into another serving dish. Drizzle with olive oil and sprinkle with za’atar. Or store in an airtight container in the refrigerator for up to five days. Serve with crackers and crudité.
For your main: Masala chicken lettuce wraps
Marinating chicken in an Indian-spiced yogurt creates tender, flavorful meat. In this dish, it’s paired with brown rice, pickled onions, and a versatile date chutney. “You can make extra chutney and use it in sandwiches or alongside pork,” says Rege.
Ingredients: For the Pickled Onion
1 medium red onion, finely chopped
¼ cup lime juice
1 pinch salt
Ingredients: For Serving
4 cups steamed brown rice
2 heads little gem lettuce, leaves separated
½ cup fresh cilantro leaves
Ingredients: For the Date Chutney
9 Medjool dates, pitted and cut into quarters
1½ tablespoons tamarind concentrate
1 tablespoon ginger, peeled and finely grated
1 teaspoon cumin
1 pinch cayenne pepper
1 pinch sea salt
⅓ cup boiling water
Ingredients: For the Chicken
3 cloves garlic, minced
1 teaspoon fresh ginger, peeled and finely grated
1½ teaspoons ground cumin
2 teaspoons ground turmeric
1½ teaspoons garam masala
1 cup whole-milk yogurt
1½ pounds boneless, skinless chicken breasts cut into ½-inch pieces
1.In a small bowl, stir together the red onion, ¼ cup lime juice, and a sprinkle of salt.
2. In a medium bowl, combine the garlic with ginger, cumin, turmeric, garam masala, 1 teaspoon of salt, and yogurt. Set aside ½ cup of the yogurt mixture in a small bowl. Cover the rest and refrigerate.
3. Add chicken to the ½ cup of yogurt mixture. Toss to coat; set aside.
4. In a medium bowl, combine the dates, tamarind, ginger, cumin, and a pinch each of cayenne and salt. Pour ⅓ cup boiling water over the date mixture. Mash with a fork, until it forms a chunky paste. Set aside.
5. Heat a large skillet over medium-high heat. Working in batches, sear chicken until golden brown and cooked through, 5 to 6 minutes. Transfer to a serving dish.
6. To serve, spoon rice and chicken into lettuce cup. Top with pickled onion and cilantro. Serve with chutney and reserved yogurt sauce for dipping.
For your dessert: Pumpkin-flax truffles
Raw honey adds sweetness and boosts the immune system. Satisfy your sweet cravings with these chocolate-covered bites. “The healthy fats and protein from the almond butter, oats, and flaxseed balance out the sweetness from the honey and chocolate,” says Rege. A mix between truffles and energy balls, they’re also the perfect pre-workout snack.
Prep Time: 10 minutes
Freeze Time: 1 hour
Makes 24 truffles
¾ cup old-fashioned rolled oats
¾ cup pumpkin puree
¼ cup raw honey
¼ cup almond butter
½ teaspoon pumpkin pie spice
1 tablespoon ground flaxseeds
1 3½-ounce dark chocolate bar, melted
¼ cup cacao nibs, finely chopped
1. Line a baking sheet with parchment paper. In a medium bowl, combine the oats, pumpkin, honey, almond butter, pumpkin pie spice, flax seeds, and a large pinch of salt.
2. Using damp hands, roll the oat mixture into balls, about 1 tablespoon each. Arrange on the prepared baking sheet. If they’re too soft, cover and refrigerate for 15 minutes.
3. Dip ball into melted chocolate. Use a fork to lift it out. Tap gently to remove excess chocolate and place ball on the baking sheet. Sprinkle the top with cacao nibs. Repeat with the remaining balls.
4. Transfer the baking sheet to the freezer. Freeze until solid, at least 30 minutes or up to 1 week, covered. Eat directly from the freezer or set out at room temperature for a party.