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!
So, my husband is the guinea pig for all of my delish recipes over the next two weeks! We will be eating along with the rest of the folks doing the Conscious Cleanse, which is an anti-inflamitory and non-allergenic diet. We will be leaving out soy, gluten, dairy, certain inflammatory foods. For more information about the Cleanse, you can check out their site.
First up? Whole roast chicken. I thought this could be a great protein staple, and I will begin to use the chicken in other recipes, like our lunch today, Roast Chicken Breast over Greens with Basil Vinaigrette. For the cleanse, we are not heating up oils, or using butter. Instead I used some dijon mustard, broth, salt and herbs to roast this chicken. This will be great to have in the fridge to throw on a salad, and I will be posting a great simple chicken broth that you can make with the bones. Win win!
Whole Roast Chicken
1 whole chicken, 3-4 lbs
TBSP dijon mustard
1/2 cup diced onion
3 cloves garlic
1 cup Chicken Broth
1. Pre-heat oven to 375. Place the chicken, breast side up in a roasting pan with a draining rack or prop up on something so the fat can drain. I couldn’t locate my roasting pan this AM, so I used the frame of a small spring form pan. Point being, you can get creative, just make sure its food and oven safe!!
2. Make sure nothing is in the cavity of the chicken. Well, nothing plastic or non-edible. Stuff with onion, garlic and a little salt. Smother top of chicken with the dijon and a little salt. Pour the broth into the pan. Cover chicken with foil, trying to prop up foil as to not let it lay heavily on the chicken.
3. Place chicken in middle rack and cook for 45 minutes. Remove foil, baste with what liquid is in the bottom of pan, and cook, checking every 15 minutes for an internal temp of 165′ in the breast and 175′ in the thigh area. Invest in a meat thermometer for sure, you can get one at Bed Bath and Beyond or Target or Amazon.
4. Remove from oven and let cool a few minutes before you cut into it.
You now have a roast chicken to snack on, toss on salads AND don’t forget to save the carcass for a quick homemade broth!
Please leave comments and questions!
Kale chips are quick, easy and simple when you know what you are doing. Make these a couple of times and you will be a pro. You can start adding other seaonings if you like, but this simple and clean flavor is a big hit around my house!
1 bunch curly kale (I like using lacinato/dino as well)
1. Pre-heat oven to 275′.
2. Cut kale off stem by running a sharp knife down the edge of the stem, it should shear off the leaves. Cut the leaves coarsely into more manageable pieces. I cut mine to be a couple of inches.
3. Drizzle salt and oil on as if you were about to eat it raw. That’s the best way I can describe how much! Massage in and make sure oil gets on all the leaves.
4. Spread evenly and not layered or touching each other on the cookie sheets. If they are layered or too crammed, they will steam each other and not get crispy.
5. Place in oven, checking and rotating racks every 10 minutes, and flipping the kale about 15 minutes in. Pull out to cook once they get crisp to the touch, around 20-25 minutes depending on your oven of course.
6. Put in bowl and watch disappear!
This salad is difficult to keep around the Easton household. Its really all about the dressing, and the small bites of vegetables, I think. You can add all different types of vegetables, and top with different proteins. I like to pop an egg on it, quick , easy and delicious!
2 meal sized servings
1 head romaine (I sometimes throw in a handful of spinach or arugula, but this dressing is pretty dense, so it would just make a soggy mess out of a whole bowl of it)
1 small carrot, shredded
1/2 cucumber sliced thin
1/2 cup sliced red cabbage
1/2 cup toasted pumpkin seeds
2 hard boiled eggs, sliced
Lemon Parmesan Salad Dressing
Toss all vegetables in a bowl, toss with dressing and lay eggs on top. Perfect light lunch!
Not that I am not all about supporting the local restaurants, but let’s be honest, December led us into a cream and butter crazed, fried food, sugar loaded, anything goes state! A lot of people start resolutions, start to try to eat cleaner, or exercise more, at the start of the New Year. Makes sense to me, it is a great clean slate. In my opinion, eating at home is where you will get undoubtedly the healthiest foods. You can see what is going into every dish and control it. I tell this story to my classes a lot:
A couple years back, my husband had a favorite dish around town from a restaurant, it was mussels in this incredible broth. I love to eat at restaurants and recreate the meal at home, so I was off on a challenge. I would make them for him about once or twice a month, and every time he would tell me I was getting closer. Eventually I nailed it, and told him the truth about how I did so. I knew the base of the sauce was butter, but every week I was adding more and more. By the time I had “nailed it” it was a WHOLE STICK of butter in a pound of mussels. I couldn’t tell him during the process because I thought he would make me stop cooking them, and I got seriously intrigued by the copious amounts of fat, and I didn’t want to stop! Have I made them since? No. Point being, there is usually a reason that you can’t make your food taste like your favorite dish at a restaurant, you wouldn’t allow yourself to add that much butter, or cream , or even a crappy oil to your dish.
So I believe the cleanest slate is cooking from home. Your “splurge” will most likely become some homemade cookies or extra cheese on that taco rather than a plate of fried artichoke and aioli.
I invite you this month to eat at home as much as you can. I will be posting some good home cooked recipes here, hopefully they will help and inspire you.
See you in the kitchen,
Does this sandwich make your mouth water?
It’s so simple and so good! Inspired by the street corner sandwich shops of Rome.
Here’s directions to make 2 of these delicious quick lunches:
2 pieces pita bread (the fresher the better)
8 thinly sliced pieces of prosciutto
TBPS mascarpone (could use cream cheese, but mascarpone really makes it)
1/2 cup burrata (a very fresh mozzarella could be subbed)
a couple handfuls arugula
drizzle olive oil and cracked black pepper
Heat up the pita to warm, not crisp though, just to get it nice and pliable. Spread the mascarpone on half of it, then layer the prosciutto, arugula and a couple dollops burrata. Drizzle with the olive oil and crack some pepper on it. Fold in half and enjoy thoroughly.