 I love this soup because it takes the already adaptable and healing cauliflower and elevates it to a new level of healthiness. This is due to its anti-inflammatory properties that are enhanced by the addition of ginger, turmeric, and garlic. The onions are caramelized and the garlic is roasted adding a depth of flavor to the soup. The turmeric gives it a deep yellow color. This is a good “get back on track soup” especially if you are feeling rundown or achy but also special enough to serve to company.
Healing Cauliflower Soup with Onion and Garlic Makes 4 servings 1 cup diced yellow onion ½ teaspoon turmeric 3 to 4 cups bite-sized cauliflower florets (one small cauliflower) 4 cups chicken or vegetable broth 15 roasted garlic cloves, peeled and stabbed with a knife 2 tablespoons well-stirred tahini 2 teaspoons finely grated ginger 2 tablespoons freshly squeezed lemon juice Pinch cayenne or to taste ½ teaspoon sea salt or to taste Black pepper to taste Optional additions: 2 cups spinach or 1 ½ cups chickpeas Roast your garlic: start by preheating your oven to 400 degrees F. Keep the peel on the garlic cloves and pierce with a paring knife. Place the cloves on a cookie sheet in the oven and roast for 16 to 20 minutes or until the garlic is browned and fragrant. Remove from the oven and let cool. Peel the garlic. While the garlic is cooking, in a large pot sauté the onion with a few tablespoons of water and a pinch of salt until the onions are completely translucent and starting to caramelize. Stir often and add more water to prevent burning. Add the turmeric and cauliflower and sauté for another couple of minutes. Add the vegetable broth and bring to a boil. Once boiling, reduce to a simmer, cover, and simmer for 12 to 15 minutes until the cauliflower is tender. Turn the heat off and transfer the soup to a blender. Add the roasted garlic, tahini, ginger, lemon juice, cayenne, and salt to the blender and blend until completely smooth. Return the soup to the pot. Taste and reseason with salt and pepper if needed. If using chickpeas or spinach add to the pot and warm over low heat. Garnish with fresh herbs or with a drizzle of tahini.
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 I made this cake for a birthday celebration and it was a huge hit. It is gluten and sugar free but you would never know it. It tastes like the real thing. I used walnuts but pecans are an option. Its a very fragile cake so be extra careful taking it out of the baking pans. I used a cream cheese icing. If you are dairy free check out your local health food store for dairy free versions or skip the cream cheese icing and just eat the cake plain or use coconut milk whipped cream.
3/4 cups monk fruit sugar (or coconut sugar) 3/4 cup butter or coconut oil, softened 1 tablespoon black strap molasses (optional) 1 teaspoon pure vanilla extract 4 large eggs 2 1/2 cups almond flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon sea salt 2 1/2 cup grated carrots, loosely packed 1 1/2 cups chopped walnuts, 1 cup for batter, and 1/2 cup for topping Cream Cheese Frosting Preheat the oven to 350 degrees (177 C) LIne two 9 inch round cake pans with parchment paper. Grease the bottom and sides. In a large bowl, cream together the butter and monk fruit, until fluffy. Beat in the molasses, and vanilla extract. Beat in the eggs, one at a time. Set aside. In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the wet ingredients. Stir in the grated carrots. Fold in the 1 cup of nuts, reserving the other 1/2 cup for the top of the cake. Transfer the batter to the cake pans and bake for 30-35 minutes, until the top is springy to the touch or a toothpick comes out without any raw batter on it. Let the cakes cool for about 10 minutes, before transferring them to a plate or wire rack. Meanwhile, make the frosting. Cream Cheese Frosting 8 oz. cream cheese, softened and cut into cubes 4 tablespoons butter, softened and cut into cubes 1/2 cup icing sugar Swerve or fine monk fruit 1 teaspoon vanilla extract 1 tablespoon or more of heavy cream or coconut milk Using a hand mixer beat together the cream cheese and butter until fluffy. Beat in the vanilla and sweetener. Add cream and beat again until creamy. |
AuthorSusanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor. CategoriesArchives
January 2022
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