This creamy soup is just so made creamy from the texture of the blended cauliflower and a fresh cashew milk. Served with a balsamic drizzle and fresh pickles, its a perfect little combo for a nice chilly day.
1 head Golden cauliflower (any cauliflower can be used, you just won’t get this color), big leaves around it removed, cut into large florets
1/2 bulb fennel, diced
1 carrot, diced
1/2 onion, diced
2 cups cashew milk
2 cups vegetable broth
2 TBSP olive oil
1. Heat oil in a large pot. Add fennel and onion, cook for about 5 minutes. Add cauliflower and carrot, toss with fennel mixture as best as possible and then add the cashew milk and broth. Cover with a lid and let sit on a low simmer until the cauliflower can be smashed easily with a fork, about 30 minutes Check on occasion to make sure you aren’t loosing all of the liquid!
2. Blend and add the salt and pepper. Adjust salt if you need more.
3. Serve hot with some pickled vegetables.
Quick Pickles are so easy and such a great little condiment to have around your fridge. They last a while, at least a month in the fridge in a sealed jar. (Kepp your fingers out of it! Use a fork, our germs will surely spoil them more quickly). You can use all different vegetables, just know that the colors will bleed, so if you want to keep the color of the vegetable pure, separate them into different jars. Like laundry. I like when the radish gives a pink hue to my cauliflower though, so I like to combine.
This recipe is for 1 16 oz mason jar.
5 radishes, sliced thin
1 small carrot, sliced thin and on diagonal
1 thin stalk of fennel
Sprig fresh dill
3/4 cup white wine or Champagne vinegar
1/4 cup water
2 TBSP honey
1 TBSP salt
Pack all vegetables and herbs into the mason jar. In a small pot, bring vinegar, water, honey and salt to a simmer. Fill mason jar to top and seal. Make sure you fill as much to the top as you can. Refrigerate and enjoy in a few hours when cold.
This recipe originated from a thought for fried rice. I did not want to make it as complicated (not that fried rice is complicated, but this is crazy simple). I put some of the dressing on the bottom of a quart mason jar, then the grain, then vegetables. Its a perfect to go container!
2 carrots, shredded
1 cup shredded or thinly sliced red cabbage
1 cucumber, diced small
2 green onions, sliced thin
3/4 cup toasted sesame oil
1/4 cup rice vinegar or white wine vinegar
Tsp grated ginger
1. Mix oil, vinegar, honey, ginger and salt in a bowl.
2. Mix all of the vegetables together and add half the dressing. Reserve other half for another salad.
3. Serve over the coconut quinoa, while the quinoa is hot or cold.
1 cup quinoa
1 cup coconut milk
1 1/4 cup water
- Put quinoa, coconut water and water in a pot with pinch of salt. Bring to boil, reduce to low and cover, letting cook until quinoa is done, about 30 minutes.
I started making this raw brussel sprout salad when I started my love affair with brussel sprouts. I used to hear so many people say they didn’t like them, only to find out they had only had them boiled whole. YUCK. This here is not only an awesome salad, but is Conscious Cleanse friendly! If you wanted it more as a snack, or if you are a vegetarian, just remove the chicken and add some nuts. If you are not cleansing, add some blue cheese!
1 lb of brussel sprouts
1/2 cup radicchio, sliced thin
Few leaves basil, chopped
Handful olives for garnish
3/4 cup olive oil
1/4 cup champagne vinegar
1. The prep of the brussel sprouts takes the longest, but is so worth it. Cut of the very bottom, then cut in half lengthwise. Place the flat side down and slice as thin as you can! Repeat with every sprout. Some of the not so good outer leaves will fall off when you cut the bottom off, thats fine.
2. Slice up some radicchio, mix basil in with brussels in a large bowl.
3. Mix the rest of the ingredients together. Pour some over the salad, mix and see how much more you need, saving some dressing for another use.
Now you have an awesome salad! Top with olives and some pieces of Roasted Chicken for a great lunch on the go.
Please leave me any questions or comments!
Beautiful, hearty dinner in the house tonight! Like I had mentioned, we have taken out allergenic and inflammatory foods, as well as food combining. After one day of cooking all day long, including snacks and meals for the rest of the week, I whipped up a nice looking (and tasting) meal. You do eat with your eyes first, so having a nicely plated dish, especially on a cleanse when you fell like you could be missing out on some things, can really help get you through to that next day, and meal!
1/2 lb ground lamb
2 TBSP finely diced or grated onion
1 clove minced garlic
1/4 cup chicken broth, plus a couple TBSP for baking
1/2 tsp oregano
Couple zests of lemon rind
1. Pre-heat oven to 375′.
2. In a bowl, combine all ingredients, really making sure everything gets thoroughly mixed.
3. Form into 6 balls, place in oven safe pan and cover with lid or foil. Put a couple tablespoons broth over the bottom. Bake for 15 minutes, remove lid and bake for 10 more.
4. Remove and eat with chimmichurri.
Cauliflower Puree Recipe
*Note for cleansers: The cauliflower and chimmichurri are both 100% vegetable based, so they can be mixed and matched with any grain, or meat or vegetable protein.
This is a side dish that I actually cook a lot. I like to buy the golden cauliflower when I see it in the store, the flavor profile is the same, but it has a beautiful golden hue. *Note: Go ahead and experiment, but I have noticed that the purple variety becomes a very odd looking color while cooking, so I do not use it.
1 head cauliflower
5 cloves garlic
1/2 onion, diced
1 cup water or vegetable broth
Horseradish: optional. I like to add about a TBSP to the cauliflower when I am blending.
1. Cut the outer leafy party off of the cauliflower but keep it whole, no need to cut it up. Find a pot with a lid that will fit the whole cauliflower. Put the broth and onions and garlic in, them place the cauliflower in and salt. Cover and simmer until the cauliflower is really soft and will fall apart with some pressure of a spoon. If the cauliflower is not that cooked, but the liquid is gone, add more liquid until it is all cooked.
2. Blend with a hand blender or food processor. Serve warm.
This is a great condiment, added to anything gives it a fresh yet acidic punch. It might be too strong for some people on vegetables, but meat will stand up to it.
1 bunch parsley
6-10 cloves garlic
3/4 cup olive oil
2 TBSP red wine vinegar
TBSP red onion
Few mint leaves
Tsp lemon juice
1. Blend all ingredients in a blender or food processor. Store chilled in an air tight container.
I though this would be a good mid afternoon snack to energize and perk us up a bit! Toss on top of spinach or arugula for more of a salad. Serve with the Lemon Dill Asparagus Soup for a nice soup and salad!
Kalamata Garbanzo Bean Salad
At least 4 servings
1 1/2 cup garbanzo beans (if you don’t cook yourself, make sure to get the kind in a carton/can without salt)
10-15 kalamata olives, sliced
1/2 cup cucumber, diced
1/2 cup red cabbage, dice
TBSP red onion, diced small
6 basil leaves, shredded
1/2 tsp dried oregano
2 TBSP olive oil
2 tsp red wine vinegar
Combine oil and vinegar and basil in bowl. Add rest of ingredients, stir and eat! Keep chilled and add to leafy greens for a bigger salad.
Today’s vegetable and protein packed lunch is simple. It’s Monday, I’ve got every burner going, I’m tossing together dressing, getting the kids out the door, let’s just make it easy. I have used the Roast Chicken that I just made for the chicken on here.
2 chicken breasts off roasted chicken
4 cups spinach
1/2 cup sliced raddichio (easily subbed with red cabbage)
1/2 cucumber, sliced thin
6 broccoli florets
Assemble all vegetables and put chicken and dressing on top. Try not to drink the dressing! And make sure you make extra, it goes well on everything.
Please leave any comments or suggestions!