Powerhouse Cauliflower Soup

This creation was the result of a respiratory infection. I’ve been working too much – around too many people – so my stressed immune system has given way to a lurgy.

A fellow workmate made me promise to get some ginger and turmeric into myself when I got home… trouble was, I wasn’t really hungry. So I did a quick Google search for “ginger turmeric vegetarian recipes” and when I struck upon a cauliflower soup recipe, the light bulb came on.

Food FervourGarlic, chilli, ginger and turmeric pretty much speak for themselves in terms of health benefits: everyone knows about them now, so it’s probably quite obvious why included them in this recipe. Coriander’s detoxifying role is lesser known by many, and the benefits cumin and fenugreek bestow on the respiratory system are pretty much a secret!

Since I was highly disinterested in expending a great deal of effort to cook, I turned straight to my Thermomix. They really are the best things to have in the kitchen when you lack time, energy and/or motivation. (This is not intended as a sales promotion, it’s my truth!) So please note: even though I’m providing a manual method for this recipe, you have to forgive me if it’s not what you expected because I’ve literally created this soup one time, and using my wonderful kitchen appliance.

Here’s what I threw in:

4 garlic cloves, pinch of fenugreek seeds, 1 onion, 1 celery stalk, 1 inch ginger root, 1 inch turmeric root, 20gm (1 tablespoon) coconut oil, 1/2 teaspoon ground coriander, 1 teaspoon ground cumin, 1 small red chilli (deseeded & finely chopped) 600gm cauliflower, 750gm (3 cups) stock OR Thermies use water plus 1 tablespoon veggie stock paste, salt & black pepper (this is a must: the piperine in black pepper aids absorption of turmeric’s ‘star’ ingredient by up to 2000% – you need that!) 80mls coconut cream

Thermomix Method:

Pop the garlic, fenugreek, roughly chopped onion & celery, ginger and turmeric in the bowl and set to Speed 5-6 for up to 10 seconds. Scrape down then add the coconut oil, cooking for 3 minutes on Varoma, speed 1.

Add the coriander, cumin, chilli, cauliflower, water and stock paste, seasoning with the salt & (lots of!) pepper. Cook for 18 mins on Varoma, Speed 1.

Finally, add the coconut cream then blend 60 seconds speed 9-10.

Manual Method:

Pop a large saucepan or stockpot on the stove over a medium heat and add the coconut oil. Roughly chop the garlic, onion, celery and tip into the pan/pot. Grate the ginger & turmeric fingers straight into the mix and toss in the fenugreek (you may want to employ a mortar & pestle to grind these little fellas down…) ground coriander, cumin and chilli. Cook for a few minutes, until the spices are fragrant and the veggies begin to soften.

Add the cauliflower, stock and season with salt and black pepper. Bring to a boil, then drop back to simmer for about 10 minutes.

Remove from the heat, add the coconut cream then blend in batches (take care: heat & blenders can be dangerous)

I had just roasted some cashews so garnished my soup with them and some fresh coriander. Just what the ‘doctor’ ordered!

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Charcoal… Why Bother?

Apparently charcoal drinks are a New Thing. I know that charcoal capsules/pills have been on the market for quite sometime but I haven’t seen a drink containing it …yet. It was an article I just found on the LiveStrong website (see here) that alerted me to them and the very same article has helped to turn me right off them, before I’ve even glimpsed any in food outlets. Turned me off consuming charcoal, full stop, in fact. (But it’s fun to draw with…)
Why?
Well, it seems that one of the primary reasons to take it is because it helps to remove toxins from your body. But the problem is, it takes ‘everything’ – the Good and the Bad.
Food FervourSo apparently ‘timing’ becomes a crucial factor, and this includes ‘placement’… If the charcoal enters your system too soon after eating a nutritious meal or taking medication, all of the benefits are lost: the charcoal snatches them up and carries them away. So consider how much money you’d be throwing down the loo if you spent your bucks on a ‘nutritious’ drink in which the charcoal is a star ingredient? Purpose (entirely) Defeated. Press the flush button.
For my money, a diet high in fresh, plant-based foods will do. Apart from naturally supporting the liver in its job – detoxification – some plant foods actually help to remove toxins from your body in the course of normal digestive & absorptive processes …without kidnapping the ‘Good Stuff’ at the same time. The cruciferous (eg broccoli, cabbage, cauliflower, brussel sprouts) and allium (eg onion, garlic) plant families are known to do this and the wonderful little herb coriander is also often nominated as a great toxic warrior.
Save your money, eat well and stress less: there’s your answer. Or mine. Take a look at the article and decide for yourself! 😉

Red Lentil & Veggie Curry

This is one of my fall-backs. You know: one of those recipes that is quick & failsafe and you know it’s full of goodness. It’s a slightly adapted version of a soup recipe I found in a Women’s Weekly cookbook I snapped years ago, because of its title:food fervour

All I’ve done is reduce the fluid ingredients to ‘thicken’ the soup to a curry consistency. Too. Easy.

To make this delish meal you will need the following:

1 teaspoon coconut oil, 2 tablespoons red curry paste, 400gm passata (or can of crushed tomatoes if you prefer) 2 cups chicken (or veggie) stock, 1 large diced carrot, 2 finely chopped celery stalks, ¾ cup (washed) red lentils, 2 cups broccoli &/or cauliflower florets, 1 large chopped zucchini, handful of roughly chopped snow peas, ⅓ cup (80ml) coconut cream, 2 tablespoons fresh coriander

Method:

Melt the coconut oil in a very large saucepan, then add the curry paste, stirring for about 1 minute. Add the passata/tomatoes, stock, carrot and celery, bringing to a boil before reducing to simmer for about 5 minutes.

Add the lentils (& cauliflower if using), cover and simmer for about 10 minutes. Add the remaining vegetables (broccoli, zucchini & snow peas) mixing well and leave to simmer again, covered, for 5-10 minutes (depending upon how ‘al dente’ you prefer your vege). Stir the coconut cream and coriander through just before serving. food fervour

I love this with or without rice and can even gulp it down cold from the fridge when I’m in a hurry. It makes at least 4 meals for me… and I’m a pretty big eater!

If you have a bit of a clue about curries, I’d encourage you to experiment with the vegetables. My attitude regarding them is “The More, The Better” 😉