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?

The Falafel Experiment

Today I made falafel for the first time. It came out ridiculously delicious! Allow me to share with you how I made it…

• Garbanzo Beans (not from a can!), soaked overnight and rinsed well
• Fresh Parsley, roughly chopped
• Garlic, minced
• Onion, roughly chopped
• Turmeric
• Cumin
• Cayenne Pepper
• Sea Salt
• Grapeseed Oil

In a food processor, blend all ingredients (except oil) together until mixture is finely processed. Using a spoon and your hands, make balls out of mixture squeezing as much liquid out as possible. Heat enough oil to cover balls in a deep skillet on high heat or use a deep fryer. Once oil is hot enough to fry, place balls in the oil and fry for about 8 minutes. Remove from oil and allow to slightly cool.

*I served this with lettuce, tomatoes, cucumber, onion, and tahini dressing on warm pita bread.*

Tahini Dressing
• 1 cup Tahini
• The Juice From 1 Lemon
• Sea Salt
• 1/4 cup Warm Water

Whisk all ingredients together until well combined. Pour on top of your falafel prior to serving.



Indian-Style Lentils

What you need
• Lentils
• Homemade Chicken Stock
• Garlic, shredded
• Ginger, peeled and shredded
• Tomatoes, diced
• Mint, chopped
• Plain Greek Yogurt
• Lots of Butter or Ghee
• Hot Chili Peppers, finely chopped
• Himalayan or Sea Salt
• Turmeric
• Cilantro, finely chopped
• Paprika
• Cumin
• Scallions, chopped

What you do
Rinse and soak the lentils overnight. Cook them in chicken stock, ginger, garlic, turmeric, cumin, paprika, and salt until tender. Add all the other ingredients. Mix then lower the heat and allow lentils to simmer, adding more stock and stirring every now and then. You decide when you’re ready to serve. I allow this to cook for hours before serving.

*I serve this dish with homemade naan bread.*

Do you make Indian food? What are your favorite Indian recipes?

Be Creative: Upcycle Unwanted Food

As you’ve probably gathered by reading my blog, I don’t meal plan. I create meals out of the ingredients I already have at home. This practice is fun and keeps me nurturing my creativity.

A friend of mine left two boxes of restaurant steamed rice in my fridge. I do not care for rice but I also do not waste food so I decided to use the rice in the meal I prepared for my guests last night.

I made meatballs out of ground veal, rice, and spices then cooked them in a skillet coated in grapeseed oil. I seasoned the remaining rice then fried it in the meatball grease. I massaged spinach with walnut oil and fresh lemon juice then added cashews I had previously roasted with oil and sea salt. Cherries were served as dessert.

This was delicious, semi-healthy, simple, and fun to make. My guests enjoyed their meal and I got to use up all of the rice I was dreading eating.

Chicken Tortilla Soup! Oh, my!

What you need
• Vegetable, Canola, or Grapeseed Oil
• Onion, diced
• Garlic, minced
• Serrano Peppers, finely chopped
• Cilantro, chopped
• Tomatoes, puréed
• Whole Chicken, giblets discarded
• Cumin
• Chili Powder
• Oregano
• Bay Leaf
• Sea Salt
• Corn Tortillas, cut into small strips and fried until crunchy
• Stock Pot
• Water
• Avocado, sliced
• Queso Fresco, cut into cubes
• Scallions, finely chopped

What you do
• Turn your stove on to medium heat.
• Place stock pot on burner and add a small amount of oil.
• Lightly sauté onion, garlic, and peppers with sea salt.
• Add chicken to the stock pot then pour water in until it covers the chicken.
• Add more salt and all of the other seasonings.
• Add tomato purée, more oil, then stir well.
• Once soup starts to boil, partially cover with lid and reduce the heat to low. Simmer for about 1.5 hours.
• Remove chicken and place on a cutting board. When cool enough to handle, remove and discard the skin and bones, then hand-shred the meat and return the shredded chicken to the soup. Let simmer about 15 more minutes.
• Pour soup into bowls and add cilantro, scallions, cheese, avocado, and fried tortilla strips right before serving.

How do you make chicken tortilla soup?

Cilantro Salad Dressing

What you need
• Cilantro, finely chopped
• Lots Of Fresh Lime Juice!
• Avocado Oil
• Garlic, minced
• Serrano Peppers, minced
• Sea Salt

What you do
Blend all ingredients together. Transfer to bottle. Store in fridge for two hours before serving. Shake well before each use.

Salad Fixings
• Crisp Lettuce, chopped
• Green Onions, finely chopped
• Tomatoes, cubed
• Queso Fresco
• Avocados, sliced

How do you make cilantro salad dressing? How do you make salad?