Creamy Cauliflower Soup

What you need
• Cauliflower
• Coconut oil
• Homemade broth
• Raw cashews
• Onion, chopped
• Garlic, chopped
• Himalayan salt, to taste
• Freshly ground pepper
• Seasonings of choice (I sprinkled a little but of cumin, coriander, and cinnamon in mine)

What you do
Sautée cauliflower in coconut oil on medium heat in a pot. After about 2 minutes, throw in the garlic and onion. Sautée for another minute. Add broth and bring to a rolling boil. Transfer ingredients to your blender and add your seasonings, cashews, and more coconut oil. Blend until you get your desired consistency. Serve hot. (I garnish with a sprinkling of paprika and a sprig of parsley.)

How do you make cauliflower soup? Which seasonings did you use?

Beans, Beans, Good For Your Heart! The More You Eat, The More You…

I love eating meat, so much so that my body is telling me to slow the hell down! My vegan friends shared with me some ways they get the protein they need without eating meat and I made a commitment to try all of their suggestions! I never make anything without sharing how I did it with you, and today is no different. This morning I made a very tasty semi-vegetarian breakfast I’m proud of. I still don’t know what to name it so, for now, we’ll just call it “Beans With An Attitude”.

The first thing I did was make turkey broth out of the turkey scraps left over from Thanksgiving. No, I didn’t do this today, I made broth right after dinner on Thanksgiving Thursday and have it stored in my fridge.

This is how I made the broth: I placed the turkey scraps (carcass included), chopped onion, smashed garlic, all of the vegetable and herb scraps left over from preparing dinner (celery, carrot, butternut squash, rosemary, thyme, sage), olive oil, himalayan salt, black pepper, apple cider vinegar, and water in my crock pot and set the heat to low. I slow-cooked the broth overnight and strained it into a large mason jar the next day. After the broth cooled completely, I stored the broth in my fridge.

Last night before bed, I rinsed a cup of uncooked (no cans in my home) garbanzo beans and put them in my crock pot. I added 3 cups of my homemade broth, set the heat to low, and slow-cooked overnight. This morning my beans were cooked to perfection! I took about a 1/2 cup of the beans out and rinsed them, the other half I let cool before storing them in a container in my fridge. With the beans I took out to eat, I added sundried tomatoes, goat cheese, thinly sliced red onion, himalayan salt, and freshly ground black pepper. My, my, these beans are delicious!

(If you can’t eat bone broth, use your saved vegetable scraps and make a vegetable broth. I wasn’t attempting to make a vegetarian dish, just a meal where I did not have to chew and digest actual pieces of flesh.)

On a side note: I had such a yummy time eating this this morning that I forgot to take a picture for you. I promise to add a picture the next time I make this delectable little dish.

How do you substitute meat in your diet? How do you prepare garbanzo beans?

Pumpkin Face Mask: A Fall Favorite

What you need
• Leftover pumpkin purée (not from a can)
• Raw honey
• Organic heavy cream or milk

What you do
Mix all ingredients together using your preferred measurements. Go into your bathroom. Get naked! Comb or brush any tangles out of your hair. Apply pumpkin mixture all over your body, including your head. Let pumpkin mask sit for about 20 minutes before rinsing off.

What do you do with leftover pumpkin?

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Holiday Relish!

What you need
• Cranberries
• Persimmons
• Raw, unfiltered apple juice
• Brown sugar
• Ground cinnamon
• Ground cloves
• Ground ginger

What you do
Rinse cranberries and persimmons. Dice the persimmons. Put all ingredients in a saucepan and heat on medium until you get a rolling boil. Simmer and smash ingredients together. Allow to simmer for about 15 minutes. Transfer relish to a serving dish. Let relish cool before chilling in fridge for at least 2 hours prior to serving.

How do you make cranberry relish?

Sweet Fennel Salad Dressing

What you need
• Fennel, finely chopped
• Anise, ground
• Mint, finely chopped
• White wine vinegar
• Olive oil
• Fresh lemon juice
• Honey
• Himalayan salt

What you do
Whisk together all ingredients and pour into a decanter. Refrigerate for at least 2 hours before serving.

This is the salad I made with this dressing:
• Romaine lettuce, chopped
• Red cabbage, finely chopped
• Yellow tomato, diced
• Red onion, thinly sliced
• Raw cashews, crushed
• Carrots, julienned
• Persimmons, diced

Share your favorite dressing recipe!

Got Bread?

As you know, I’m a stickler about not wasting. Every time I attend an event where food is served, I take home all of the unwanted leftovers that would have otherwise been tossed in the garbage. This practice keeps my creative juices flowing and hard earned greenbacks in my bank account.

At my last potluck, hoagie rolls were among the items left behind. Since I have plenty of salad fixings in my home, I turned these rolls into croutons!

First I cut the rolls into bite-sized pieces then transferred the pieces into a large bowl. Next, I generously poured olive oil into my bowl and added thyme, garlic powder, onion powder, and nutritional yeast. Then I tossed everything together until all of my bread pieces were coated in the oil and seasonings. My oven was already on at 350 degrees F because I’m baking granola so I just spread my croutons out on a cookie sheet and stuck them in the oven to bake. After 10 minutes, I mixed the croutons and continued to bake until they were crisp the way I like them. I am allowing them to cool in a glass jar before I seal the jar and store them.

What do you do with leftover bread?

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