Turmeric Cauliflower Creamy Comfort

turmeric cauliflower

Sometimes, when I see whole turmeric root at the market, I like to grab a handful to see what I can create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my latest turmeric root adventure! Be sure to use a Vitamix or other high powered blender to get the most awesome taste explosion and creamy texture ever! You’ll want to keep this recipe handy for cold nights in front of the fireplace.

cashew cream of turmeric cauliflower soup

1 tbsp. virgin coconut oil or your favorite high heat oil
1 onion, peeled and roughly chopped
2 stalks celery, roughly chopped
2 medium carrots, roughly chopped
1/4 cup fresh turmeric root, chopped (no peeling necessary)
1 tsp. cumin
1 tsp. chile powder
1/2 tsp. dried ginger (or 1 tsp. fresh)
4 cloves garlic, roughly chopped Read More


Hummus Soup- Yeah, It’s a Thing!

hummus soup

Have you ever wondered what your hummus would taste like heated with the pita chips crumbled on top? No? Okay, well maybe you aren’t as weird as I am. But now that I have you thinking about it, I’ll bet you’re curious, aren’t you? Well, here is a recipe for hummus soup that may help you satisfy that curiosity, and any appetite! The chickpeas and sunflower seed butter give this some nice, nutritious calorie density, making it a great cool evening dinner or lunch.

Sunflower-Basil Hummus Soup

2 medium carrots, coarsely chopped
2 stalks of celery, coarsely chopped
1 medium onion, coarsely chopped
1 tbsp. virgin coconut oil or your favorite cooking oil
5 cups cooked chickpeas, drained (reserve 2 cups of the liquid)
2 cups vegetable broth
4 cloves garlic, coarsely chopped
2 cloves garlic, more finely chopped (optional)
1/2 cup firmly packed chopped basil leaves (feel free to substitute parsley) Read More


13 Bean Soup Satisfaction

13 bean soup

The chard in the food garden is making gigantic leaves right now. They are so big I am tempted to preserve them and use them as shoe leather, or a hand fan, or something practical. Since those wild ideas are probably ultimately not as practical as one would hope, I opted to put together this 13 bean soup, and just enjoy the chard in its glorious, minimally processed form. That’s actually my favorite way to enjoy nutrient dense greens! My partner Ricky bought a bag of 13 bean soup mix a while ago, and has been nudging me to make soup out of it. So here is one more hearty soup to get into your belly before the seasons completely change over. Or enjoy it all spring and summer using a variety of different seasonal greens and fresh vegetables. The key is to put the greens in at the end, so they are super fresh, vibrantly colored and retain as much of their living nutrition as possible.

13 bean soup with garden chard

2 cups Bob’s Red Mill 13 Bean Soup Mix
2 1/2 quarts vegetable or chicken broth
1 onion, coarsely diced
2 large carrots, cut into hearty slices
2 stalks celery, cut into hearty slices
2 cloves garlic, chopped
10 oz. crimini or conventional white mushrooms, left whole, or cut in half if they are large
Fresh Thyme
Fresh Sage Read More


Tuscan Kale Soup Supercharge

Many of my recent clients are following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which requires obtaining high nutrient density per calorie. So, I have been delving into meals that fit that profile. I am finding that this style of cooking does not have to be complicated at all. I love it when something really simple comes out delicious and nutritionally complex. Enter this quick, rainy day soup. Not only is it Paleo, but it’s clean, weight management friendly, and can be converted to vegan very easily. If you want to go vegan and are not concerned about avoiding certain plant based foods, you can replace the sausage with cannellini beans, but since the sausage brings some flavor to the soup, you may need to ramp up the herbs and garlic to compensate.

tuscan kale soup with sausage

1 pound of your favorite organic sausage (like organic chicken basil or wild boar), cut up into pieces or made into meatballs
NOTE: For a vegan variation use cannellini beans, hemp tofu, or sprouted organic tofu
2 medium carrots cut into large pieces
2 celery stalks, sliced across the grain
1 medium onion, chopped
1 tbsp. fennel seeds, crushed or partially ground in a coffee grinder
6-8 cups vegetable of chicken broth, warmed
2-3 cloves garlic, minced Read More


Carrot, Ginger & Turmeric, Yes!

Have you ever picked up some fresh turmeric root at the market, just to have it sort of sit in your kitchen and shrivel up? Well, here is an easy, season-appropriate way to put that turmeric root to really good use. This soup will make you want to curl up under a blanket and turn the phone off.

healing carrot, ginger & turmeric soup

1 tbsp. coconut oil or ghee
½ onion, chopped
3 tbsp. chopped, peeled fresh turmeric root
2 tbsp. chopped, peeled ginger root
1 tsp. curry powder
4 garlic cloves, coarsely chopped
4 cups vegetable broth
1 pound roughly chopped carrots Read More


Is Teff Polenta the New…Polenta?

If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Considered an “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.

“creamy” teff polenta with roasted vegetables

For the Vegetables
2 small golden zucchini
2 small Japanese eggplant
1 red bell pepper
6-8 campari or other small tomato
4 ounces (about 8 or 10) crimini or button mushrooms
1 leek, sliced
1 tbsp. Balsamic vinegar
1/4 tsp. Chinese 5 spice seasoning Read More


Detox Your Holiday Re-tox

In between your weekends of sugar, animal fat, and alcohol-laden holiday festivities, on a quiet weeknight at home, when your body is clambering for some real nutrition, try whipping up this extremely easy soup that is clean, vegan, and packed with super nutrition. The pepitas, while delivering a complete essential amino acid profile, also give it that comfort food edge that will surely hit the spot on a cold winter night.

green pepita soup

3-4 medium to large zucchini, cut into large chunks
4 stalks of celery, diced
1 fennel bulb with some of its leaves, cut into chunks, woody part of the core removed
1 medium onion, diced
1 parsnip, diced
4 cloves of garlic, coarsely chopped
Splash of olive or other cooking oil
6 cups vegetable broth (or chicken broth for non-vegan), warmed Read More


A Healthy Thanksgiving Soup

Healthy Thanksgiving Soup

A lot of people associate Thanksgiving with a plate full of turkey and a bunch of other stuff smushed onto the plate. But sometimes its nice to switch it up a little and add a course or two, slowing it down, adding an extra layer of civilization to the crazy, energized occasion with friends and family. This porridge-like soup does the job pretty well, and although it is super rich and creamy, it is actually vegan, so you wont weigh your guests down too much before the main turkey event, and everyone at the table can enjoy it, whatever their dietary considerations.

pumpkin, potato & leek soup

1 pound red potatoes, unpeeled and cut into quarters
1 pound or about 2 cups (or more if you love pumpkin) cooked fresh pumpkin pulp or canned equivalent.
2 leeks, trimmed and cut into quarter inch pieces
1 parsnip, diced
3 cloves garlic, coarsely chopped
2 quarts vegetable broth (or chicken broth for non-vegan)
2 tsp. herbes de provence
1 cup raw pumpkinseeds (pepitas) Read More


The Cleaner Side of Creamed Soups

Nothing completes a crisp autumn or rainy day like a bowl of creamy soup. I am pretty sure that there isn’t a person out there who doesn’t have a nostalgic attachment to a “cream of something” soup from their past or childhood. Well I have some good news about that! You can keep your creamy, comforting stroll down memory lane while also avoiding the bad and promoting awesome, clean nutrition. This soup is very easy to make and is also great as a cold vichyssoise style soup if you have leftovers. The salsa is a tangy compliment that offers extra rich flavor in the truffle oil, but also completely optional.

“creamy” cauliflower soup with truffle tomato salsa

For the soup:
2 tbsp. olive or other healthier cooking oil
4 cloves garlic, loosely chopped
1 average sized onion, chopped
1 head cauliflower, broken up into thumb-sized pieces without the stems
1 parsnip, diced
2 quarts vegetable broth (or chicken for non-vegan)
1/2 cup cashews, soaked in water for at least 30 minutes
Fresh grated nutmeg– about 1/4 – 1/2 tsp.
Salt & white pepper to taste Read More


keeping it whole all week

Sometimes weekdays can be tricky for preparing fresh whole food dinners. This probably isn’t news to most readers. But then, sometimes, those rushed days, when all you have are some bits and pieces of vegetables and random bags of beans and grains, end up producing the most memorable dinners. Is it the low expectation going into the meal? I honestly don’t know. All I know is this recent throw together came out great! So I had to share.

spinach & cauliflower bhaji

2 tbsp. coconut oil
2 medium onions, chopped
1 head cauliflower, cut into florets
2 cloves garlic, crushed
1 (1 inch) piece fresh ginger, grated or minced
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/4 tsp. cayenne pepper (or more if you like spicy)

Read More