This creamy Cauliflower soup is made from the cast off trimmings that typically end up in the compost ! In cooking mindfully and Divinising the food , the cauliflowers encompassed so much more! I am filled with gratitude in recognizing it always !
Stalks and leaves of 4 medium sized cauliflowers
1 large potato, peeled, quartered
Smoked salt for seasoning to taste( 1.5 – 2 teaspoons)
1/2 gallon( approximately, )water
1/4 teaspoon saffron strands or one large pinch( optional)
In a large Dutch oven, bring all ingredients to a boil.
Simmer for at least 35-40 minutes.
Blend till smooth . Add more liquid to get soup consistency of choice.
Finish with a splash of lemon juice.
Find a sunny corner. Ladle into bowl. Be grateful! Savour!!
Risotto is a wonderful side dish for chicken, porkchops, grilled fish or a pot of lentils. And amaranth is a tasty and nutritious grain, with higher protein and fiber than the traditionally used arborio rice. Thus, this is a great spicy and gluten free version that will hit the spot at your dinner table.
Makes 6 servings
- 2 cups Amaranth
- 6 cups water or stock of choice
- 4 cups packed baby spinach
- 3 cups lightly steamed broccoli florets
- 1 cup grated Parmesan cheese
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (add a dash more or less, depending on your heat preference)
- 3/4 teaspoon cumin powder
- Salt to taste
- 1/4 cup pine nuts*
- In a large saucepan, bring liquid to a boil. Add the amaranth, spices and salt. Lower the heat, cover and simmer for about 20 – 25 minutes. Be sure to stir at least twice during this time to make sure the amaranth does not stick to the bottom.
- Toast the pine nuts, lightly. You can dry toast them on low heat in a pan or in the oven for 8-10 minutes at 350 degrees Fahrenheit .
- Once the amaranth is done, add the spinach, cheese and broccoli. You’ll know it’s done because the liquid will be absorbed and the grains will be tender and chewy.
- Serve hot in a bowl and top with the pine nuts.
*Pine nuts are expensive, but don’t let that hold you back from adding a crunch to your risotto. Toasted walnuts or slivered almonds work wonders. Allergies? Croutons work, too.
I love when my entire meal can fit into one bowl. When it’s soup season, why not call upon the spices that help make our bellies feel warm and satisfied? This lentil soup gets its flavor from mustard seeds, turmeric powder and chilies. Grab some crusty bread or some hot naan, and you’re all set.
Dal Palak (Lentil Spinach Soup)
1 cup red lentils, rinse and soak
3 1/2 cups liquid ( water,broth, stock, brewed tea)
3 cups baby spinach,ready to use
1 cup carrot chunks, medium size
2 cinnamon sticks
1 teaspoon prepared mustard*
1 teaspoon turmeric powder
2 dried chilies
1 teaspoon mustard seeds ( brown or black)
1 teaspoon cumin seeds
1 teaspoon minced ginger
1 teaspoon minced garlic
1 lemon , juiced
1/2 teaspoon , cracked black pepper
1 tablespoon coconut oil (or olive oil)
Salt to taste
- Place the lentils in the liquid of choice, together with the carrots,ginger,garlic,cinnamon,turmeric ,mustard and pepper in a saucepan.
- Bring to a boil and then simmer for about 20 minutes or so, till the lentils are very tender.
- In another small saucepan, heat the oil and add the mustard and cumin seeds till they snap, crackle, and pop!
- Add the dried chilies till they are lightly toasted. Then turn off the heat.
- Pour this tempered mixture into the lentils.
- Add the spinach. Let this simmer a few more minutes. You can add more water if you like a more soupier consistency. Leave it out if you prefer it to be on the stew side.
- Season with salt and fresh lemon juice.
*A note on prepared mustard: Some people may not be familiar with this term. Unlike mustard seeds or powder, this is the mustard that you buy in the condiment aisle. Dijon, ballpark mustard. I prefer Creole or Dijon mustard for this recipe. Something with a kick.
We’re at that time of year when everything from our latte’s to pies are filled with that delicious pumpkin spice flavor. I love turning the oven on when the weather cools and it gets a bit drizzly.
For those afternoons, how about some whole wheat pumpkin bread? The ginger gives this bread a little kick and the whole wheat flour and chia seeds will make for a heartier loaf!
Whole Wheat Pumpkin Bread
3 cups roughly chopped walnuts
2 .5 cups whole wheat flour
1 cup oat flour
1 cup chia seeds
2 cups pumpkin purée
1 cup sugar
0.5 cup oil or melted butter
1.5 cups low fat buttermilk
1.5 tablespoons cinnamon powder
1.5 tablespoons ginger powder
4 teaspoons baking soda
1 tablespoon baking powder
Lightly grease the baking dish
Preheat oven to 350 F
Mix all the dry ingredients together in a big bowl.
Mix all the wet ingredients in another bowl.
Make a well in the dry ingredient bowl.
Add the wet ingredients and fold lightly.
Pour the thick batter into the baking dish
Bake for about 50 minutes or so until the toothpick comes out clean.
Note: You can also bake this into muffin pans. It will make about 24 muffins. Reduce the time to about 25 minutes or so.