Recipes

PUMPKIN-CHICKPEA “Para-Herb Defense” Salad

16
Oct

This deeply nourishing seasonal salad is packed with high vibrational foods to awaken the digestive fire and gently cleanse the system. Roasted squash and protein-rich garbanzo beans ground the body, while bitter greens and a vibrant nettle-cilantro pesto flush stagnation and stir the liver awake. Amargo bitters lend their ancient alchemy — helping to awaken enzymes, clear parasites, and ignite inner vitality. Goji berries add a touch of sweetness, nourishing the blood and spirit.

This salad hits all the marks — tangy, bitter, sweet, creamy, and crunchy. It’s potent, pleasurable, and alchemically alive.

(Recipe) PUMPKIN-CHICKPEA “Para-Herb Defense” Salad

Prep time: 1 hour (includes soaking time for goji berries)
Category: Savory, Salad
Serves: 2–4
Recipe by: Panaceas Pantry

A vibrant, nourishing salad that combines roasted butternut squash, crispy garbanzo beans, and creamy avocado — all brought together with a zesty cilantro–nettle pesto and a hint of bitters for digestive balance.

Ingredients

Salad

⅓ cup dried goji berries
3 large handfuls of dark leafy greens — such as baby spinach, arugula, dandelion, baby kale, endive, or bitter lettuce
½ butternut squash, diced
1 x 15 oz (400 g) can of garbanzo beans, drained well (or 1¼ cups cooked)
1 large avocado, sliced
A small handful of pumpkin seeds, raw or toasted

Cilantro–Nettle Pesto

1 large bunch of fresh cilantro, leaves only
1 small handful of fresh nettle leaves (optional — handle with gloves or tongs)
½ cup pepitas (pumpkin seeds)
1 clove garlic, peeled
1 cup finely grated parmesan
½ cup extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper
A few drops of Amargo Bitters, to taste

Directions

Soak the goji berries
Place the dried goji berries in a small bowl with filtered water. Let soak for 1 hour, then drain and set aside.
Roast the butternut squash
Preheat the oven to 350°F (175°C).
Lightly drizzle olive oil on a baking sheet and toss the diced squash to coat evenly. Sprinkle with a pinch of salt and roast for 15 minutes.
Add the garbanzo beans
Pat the garbanzo beans dry with a clean towel. After 15 minutes of roasting, remove the tray, add the beans, and toss gently. Return to the oven and bake for another 10 minutes, or until the squash is tender and the beans are lightly golden. Set aside to cool.
Make the pesto
In a food processor, combine cilantro, nettle (if using), pepitas, and garlic. Pulse for about 10 seconds, until finely chopped.
Add the grated parmesan and olive oil, and blend again until the texture becomes a chunky pesto.
Transfer to a small bowl, then stir in salt, pepper, and a dropper of Amargo Bitters. Taste and adjust — add more bitters if desired for a subtle, digestive-friendly kick.
Assemble the salad
In a large bowl, combine the leafy greens, roasted squash and garbanzo beans, soaked goji berries, pumpkin seeds, and avocado.
Add about two-thirds of the pesto and toss gently until everything is evenly coated.
Serve and enjoy
Divide between bowls and drizzle with a little extra pesto or bitters to taste.
The bitters not only enhance flavor — they help your body’s digestion activate naturally.