All the Italian in me To the best of my knowledge, I have zero Italian in me. But I was born in Manhattan and raised in New Jersey, so I know good pizza and I know good Italian food. And I’ve been to Italy. The […]
‘Cheesy’ Broccoli Soup For the Win: Dairy-Free, Gluten-Free, Vegan, Paleo Recipe For real guys. This creamy cheesy broccoli soup is hands-down the most satisfying soup I’ve ever made, or ever tasted for that matter. All the creaminess. All the cheesy flavor. None of the dairy […]
Nourishing Mind Body and Soul with Soup
Yep it’s the new year and guess what that means – time for souping! It’s WAY too cold outside to even consider juicing. But soups? Nourishing, warming, and cleansing all in one. It’s my favorite approach to clean eating in cold weather.
Plus it’s SO bitter cold out there, this soup just provides another reason to get busy in the kitchen cuz who wants to go outside in this weather. And with the storm on its way, we might not be able to for a day or two!
Nourishment not Punishment
I’m also taking a nice and easy, slow start to the new year. Nourishment is the name of the game in 2018, not resolutions set as some illusive form of punishment, or even intentions that are just a subtler form of the same thing.
To be sure I’m getting clear on what I want and setting goals and getting down to business, but I’m allowing myself to take it in my own stride. I’m going for the slow shift, rather than a New Year’s 180. Because that just doesn’t sound fun. Or sustainable. And frankly it wouldn’t serve me right now.
Pink Soup for You
So I’m just focusing on serving up some soup right now! And this first one I got for you unexpectedly came out pink!!! That’s fun. And it makes the little girl in me oh-so-happy.
No joke, this soup 100% matches my childhood bedroom – all pink and white and green. So my inner child started giggling when I started blending the cauliflower and beet greens up and suddenly everything was coming up rose-colored!
It’s not quite a perfect shade of pink, but we are not getting caught up with perfection anymore. I need to tame that Virgo in me, so here’s a perfectly pleasing pink soup for you.
Cauliflower Soup with a Beet Twist
And it’s nourishing on so many levels – it provides us the cancer protective benefits of cauliflower, the pre-biotics found in leeks, detox properties of parsley, and a massive dose of nutrients from beet greens.
Health Benefits of Beet Greens
As someone who until very recently never ate beets, I most certainly never considered using beet greens. But it turns out these leafy greens are one of the healthiest foods out there – even healthier than the beetroot itself.
Beet greens are a great sources of fiber, and they pack in a whole bunch of antioxidants. They’re high in vitamin B6, magnesium, potassium, manganese, phosphorous, copper, and zinc. They also provide 220% the RDA of vitamin A, 50% vitamin C, 16% of calcium, and 15% iron – even more than spinach!
Most intriguing to me is the vitamin K provided by beet greens, which is good for the blood, the bones, and the brain. Vitamin K helps in blood clotting, works with calcium to boost bone strength and ward off osteoporosis (which is also a possible side effect of chemotherapy), and may help fight Alzheimer’s. Boom.
Between the cauliflower, beet greens, parsley, and leeks, this soup is a detoxifying cancer protective inflammation-fighting system-supporting machine! Bonus – it’s just as pleasing to the eyes and nourishing to our taste buds as it is for our bodies.
Because who wants to stay on the healthy eating track when it doesn’t taste good. I love food that tastes like grass. Said no one ever. (I hope.) And pretty food makes eating all the more fun! Plus this recipe really is easy and makes a whole bunch of soup, so you can serve it up and save the leftovers for later in the week. Cuz, you know, soup for days is the current MO.
Cauliflower Leek Beet Green Pink Soup
A nourishing creamy vegan soup, made pink by super-healthy beet greens!
- 1 head cauliflower
- 1 leek
- 1 cup beet greens roughly equivalent to the greens from a bunch of 3 beets
- 1/2 cup fresh parsley
- 2 tbsp extra virgin olive oil I also like to use avocado oil
- 4 cups broth vegetable, chicken works too if you're not vegan/ vegetarian
- 1 tsp cumin
- 1/2 tsp sea salt
- 1 clove garlic
Wash the veggies. Cut the cauliflower heads off, de-stem the parsley, and cut off the beet greens, removing any longer stems, and slice the leeks into half-inch rounds then again in half.
Steam the cauliflower until tender.
Add the oil to a large soup pot over medium heat and sauté the garlic for a minute, then add the leeks and sauté until soft and turning slightly golden.
Add the steamed cauliflower, then add the broth. Add the cumin and sea salt and bring to a low boil. Reduce to low heat and simmer for 10 minutes, or simply remove from the heat for a quicker meal.
Once removed from the heat, transfer to a high speed blender* or food processor, or use an immersion blender to purée the soup until its blended and creamy. Mine had little green flecks at the end, which is fine.
*If you use a blender, be sure to leave the pour lid open – the heat can cause the blender to burst or crack!
Serve it up! Transfer leftovers to a container and consume within a week. Or freeze!
Want some more tasty and healthy soup recipes? Check out these recipes:
New Year Reset What goals do you want to accomplish next year? What visions do you hope to manifest? 2017 was a weird year for me and for many of us. I have a lot to be grateful for, but a lot I would like […]
Kale with a Crunch
Kale chips are delicious. Trust me on this one. If you’ve been scared to eat a chip made out of a vegetable, or scared of vegetables in general, stop whatever you’re doing and make these.
They’re crispy, crunchy, light, and oh so tasty. You can find kale chips pretty easily at the store these days, but they are can be quite pricey and can be loaded with extra stuff.
Fortunately, it’s super easy to make your own using fresh kale. Tear off the leaves, toss them in a bowl with a little oil and seasoning, and bake for 5-8 minutes. Done.
Kale: Packing a Nutritional Punch
And here’s why you should think about making them: kale is one of the healthiest foods out there. For starters, it is low calorie and high in fiber, so incorporating kale into your diet is a simple way to keep your digestive system happy while keeping your weight balanced.
Kale is also packed with nutrients: it is high in vitamins A and C, folate, calcium, and magnesium to name a few. It is also high in iron, which is crucial for cell metabolism and health, and vitamin K, which has been linked to cancer protection. Vitamin K is also essential for blood clotting and bone health. The antioxidants in kale, including carotenoids and flavanoids, also help protect against cancer.
The Health Benefits
Here’s an unexpected benefit: kale is also full of omega-3 fatty acids, which are powerful anti-inflammatories, particularly useful for fighting autoimmune, disorders, asthma, and arthritis . Kale is also great for cardiovascular support.
Lastly, kale is a powerful detox-support. The fiber and sulfer support the liver, which is responsible for regular detoxification processes in the body. Yup: chips that are actually cleanse-friendly. This calls for a dance party.
It’s no wonder kale has been a darling of the health world. So swap out those potato chips for these tasty kale chips and nourish your body while treating your taste buds!
A simple, healthy snack ready in just 10 minutes!
- 1 bunch kale I use curly kale, which is the most common type you'll find at the grocery store
- 1 tbsp extra virgin olive oil
- 1/2 tsp cumin
- 1/2 tsp sea salt (optional)
- 1/2 tsp cracked black pepper (optional)
Alternative spices/ flavoring
- 1-2 tbsp nutritional yeast
- 1/2 tsp other spices of choice
Preheat the over to 400F. Thoroughly wash and dry the kale then tear the leaves into small, bite/ chip-size pieces. Bare in mind they will shrink a bit in the oven.
Place kale leaves in a bowl and toss with the olive oil. Ideally, rub the olive oil over the leaves to coat them thoroughly.
Add spices and thoroughly mix the ingredients so the leaves are coated. Place on a baking sheet (optional to line it with foil for easier clean up).
Bake for 5-8 minutes, until crispy but not brown. Serve and enjoy!
Rosemary for the win When it comes to fall and winter cooking, rosemary is one of my favorite go-to’s. Its warming flavors capture the cozy weather vibes so well. I feel like kale and butternut squash with a generous sprinkle of rosemary is an ideal […]
Keepin it Real Cranberry Sauce Cranberry sauce is a holiday table staple. But I’ve always been slightly weirded out by the jello-y mush that comes from a can. And which initially retains the shape of said can. Weird. And they usually contain corn syrup and […]
It’s Gravy Baby
Turkey or not, no Thanksgiving dinner would be complete without gravy. Traditional gravies are obviously made with the turkey pan drippings, cutter, cream, and regular all-purpose white flour. None of which are suitable for a vegan and or paleo-friendly recipe. So here ya go: vegan paleo mushroom gravy.
There are plenty of vegan gravy recipes to be found, and to be honest I based this recipe off of one I found in the New York Times. But it did call for a couple ingredients that don’t exist in my pantry (e.g. soy sauce and all purpose white flour). So back to the drawing board I went.
And here we have it: an easy, make-ahead mushroom gravy for your holiday feast!
Morals and morels
Not gonna lie, I actually used to hate mushrooms. But the truffle trend quickly changed that. Now I cook with them regularly, particularly since I’m a fan of their immunity-boosting and anti-cancer powers. And I’m a huge fan of this mushroom gravy.
They are loaded with antioxidants and contain a substantial amount of selenium, which is a crucial mineral for liver functioning – one that I was deficient in pre-diagnosis. It prevents inflammation and decreases tumor growth rates, so yeah, I make sure to include plenty in my daily diet.
Selenium is typically not found in most fruits and vegetables, so it is crucial to supplement a plant-based diet with mushrooms or other sources of this vital mineral. Brazil nuts are also a good source of selenium, so now I make sure to have a regular supply of brazil nuts and mushrooms on hand.
They are also high in vitamin D, potassium, and folate, all crucial for their immunity-boosting, anti-cancer, and general health-promoting benefits. Mushrooms also provide a solid dose of fiber, key for any health diet.
Mushrooms are a good go-to when it comes to replacing the essence of meat. They impart a hearty, earthy, meaty umami (savory) flavor. While not as potent in the protein department compared to meat, they deliver a solid dose of vitamins and minerals.
Mushrooms are also low in calories so they can be added in plenty to up the flavor factor without compromising the health value of a dish.
While I’m no mushroom or morel aficionado quite yet, my taste for mushrooms has steadily increased. Perhaps my body just knows what’s good for it!
So if you’re looking for an easy, clean, flavorful recipe, give this mushroom gravy a go!
Paleo Mushroom Gravy
Vegan, Dairy-Free, Gluten-Free gravy recipe for your clean-eating holiday feast that can be made ahead
- 1/2 cup Extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 cup finely chopped mushroom I use cremini/ baby bella
- 1/2 cup gluten-free or arrowroot flour
- 4 cups vegetable stock organic or homemade if possible
- 1 tsp braggs aminos
- 1/2 tsp salt
- 1/4 tsp pepper
Heat the olive oil in a large skillet or dutch oven over medium-high heat.
Add the onion and mushrooms and sautée until soft and slightly browned, about 8-10 minutes.
Add the flour and sautée a few minutes until browned.
Add the vegetable stock and stir continuously. I like to add it in a few batches. The gravy should immediately thicken upon adding.
Stir in the braggs aminos, salt and pepper. Stir until everything is thoroughly incorporated, transfer to a gravy boat or serving dish, and serve!
The Main Attraction: Vegan Feast Alternative Nothing truly replaces a traditional turkey for Thanksgiving dinner. But these days there are plenty of options that deliver all the fall feels for vegans and people trying to adopt a more plant-based. But for a lot of us […]