From the Kitchen of Jenny Hurst Beginning a new year doesn’t have to be about lofty goals, resolutions, transformation and all that force fed chatter. What 2015 should be about is the dedication to taking care of yourself. This means exercising, relaxing and eating in a way to nourish your body and spirit.
I personally am following a strict paleo diet (Chris Kresser’s Paleo Reset Diet from his book Your Personal Paleo Code) with no sugar (only low sugar fruit occasionally) and no alcohol for at least 30 days. My goal is to heal some gut issues I’ve been experiencing for several months. I am the exact opposite of my previous vegetarian self, tearing into beef ribs with my teeth, remnants of sauce lingering on my chin. I also eat vegetables with every meal.
Vegetables are the ideal food to commit to for 2015, not to mention the rest of your life. Cauliflower, a cruciferous vegetable like broccoli, is extremely versatile and not to be overlooked. It can be made into faux rice, pizza crust, mash, vegetable steak…. It is high in folate, Vitamins C and K, cancer fighting anti-oxidants and of course fiber. Studies have shown cauliflower eases inflammation of the gut with it’s high content of sulforaphane, which inhibits bacterial overgrowth.
Following is my recipe for Cauliflower Rosemary Soup. It has the additions of coconut milk and white sweet potato to enhance the creamy texture. Bone broth is used for the liquid, which is extremely healing for inflammation of the gut and joints. If homemade bone broth is unavailable to you, try the Pacific Natural Foods brand or another grocery store broth. If you like the soup thinner in consistency, simply add more broth. The soup freezes well, making it an excellent candidate for doubling. I enjoy dressing my bowl up with extra fresh ground pepper and a drizzle of balsamic vinegar. One can also never go wrong with a drizzle of Sriracha.
Cauliflower Rosemary Soup Serves 4
1 tablespoon bacon fat (or preferred cooking oil) 1 1/2 cups chopped yellow onion (about 1/2 a medium onion) 1 cup chopped white sweet potato (about 1/2 a medium potato) 1 chopped medium cauliflower (about 5 cups florets) 1 teaspoon sea salt Several grinds fresh pepper 1 tablespoon chopped fresh rosemary 1/2 cup full fat coconut milk 3 cups chicken bone broth
In a large pot or dutch oven, melt bacon fat over medium heat. Add onion. Sauté 10 minutes until softened. Add sweet potatoes and cook 5 more minutes. Stir in cauliflower, salt, pepper, rosemary. Turn heat down to low, cover and cook 10 minutes. Pour in broth and coconut milk, scraping up any browned bits from bottom of the pan. Cover and simmer 45 minutes or until vegetables are soft. In a blender, puree soup in batches until smooth. Reheat soup as needed and serve.
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