allergy free foods

Dairy-Free Creamy Cauliflower Soup

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I originally wrote this recipe for Basmati.com which has a wealth of Ayurvedic inspired wellness information, but I wanted to share it here too because it is one of my favorite soups. It has several steps but it is all very easy to do and it’s worth it, trust me. I’m not one of those people who embraced using cauliflower as rice or as any kind of grain substitute as was all the rage for a while there, so I’m not a huge lover of all things cauliflower, but this soup is delicious. The garlic and leeks are what really make it special so I add in a lot of those, but you can definitely tone it down if you don’t care for the allium family that much. Garlic is so healthy for the cardiovascular system and also for keeping germs and viruses away though that I recommend large doses if you can handle it.

In a family with gluten, dairy, soy, egg, and nut intolerances, indulging in creamy anything is quite rare. My oldest son and I are big soup lovers, though, and he especially loves creamy soups, so I’ve tried my hand at several vegan recipes using coconut milk, but we just aren’t always in the mood for the subtle taste of coconut. I’ve discovered that with enough olive oil in the cooking process, and by roasting the veggies first, we can end up with a creamy soup without any dairy or dairy alternatives whatsoever – and the taste is truly superb. It is one of those meals that you have to remind yourself is actually incredibly healthy –  just veggies, olive oil, herbs, and spices –  because it really does taste like a decadent treat. Here’s the recipe:

Creamy Roasted Cauliflower Soup

  • 1 medium to large head of cauliflower
  • 1 large leek
  • 2-4 cloves of garlic, depending on taste (I use 4 because I like it good and garlicky)
  • 1 small-medium yellow onion
  • 4 cups of vegetable stock
  • About 2-3 Tbs olive oil
  • ½-1 tsp sea salt
  •  Several turns of fresh ground pepper to taste (you can always add more, so start on the smaller side)
  • 1 tsp or more Herbs d’Provence or thyme

Preheat oven to 425 degrees Fahrenheit and pour olive oil onto a cookie sheet (or some other roasting pan) and rub it around until the bottom is covered, or cover the bottom with parchment paper. Chop the cauliflower and leek up into bite size pieces and put them on the pan to roast with the garlic cloves. Pour olive oil on top of the vegetables, trying to make sure each piece has been touched. I do this by pouring the oil in a crisscross fashion over the pan, and then I roast the vegetables for about 30 minutes, turning them over once or twice during that time. They will be done when there are brown bits on top in places.

Meanwhile, chop the onion and sauté it in about 1 Tbs olive oil in a large pot on medium-high heat until translucent (about 3 minutes).This is also when I like to put the salt, pepper, and herbs d’Provence (or thyme) in the pot, but remember: you can also add more salt and pepper later, so start with small amounts. The soup is so flavorful with the garlic that you might be surprised at how little salt in particular that you need.

Add the four cups of vegetable stock to the pot and bring to a quick boil before turning it down. When the vegetables are finished roasting in the oven, put them in the pot of soup and let it all simmer together for about 5 minutes before turning off the burner and letting it cool a bit prior to blending. Pour the soup into a blender and watch it turn into creamy deliciousness in less than a minute, and then taste to make sure it has enough salt and pepper to your liking.

This soup is best with an herb-y bread to dip into it, such as focaccia or rosemary bread. I usually make my own focaccia style bread sticks with Trader Joe’s flat breads by adding olive oil, some seasoning salt, rosemary, basil, and oregano to the top of the flat breads and baking them at 425 for 10 minutes.

Easy gluten-free focaccia
Makes great bread sticks
Ingredients are gluten, dairy, and egg free

Canyon Bakehouse has a delicious gluten-free and dairy-free focaccia also, but if you can eat gluten I recommend rosemary bread such as The Essential Baking Company’s yummy version.

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Lentil Soup and Supps on the Go

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I took a short trip to Portland and the Oregon coast for a few days this week. On the little getaway I was able to try a couple of the New Hope Blogger Box supplements because they were conveniently packaged for portability. F8F114EC-3821-4B1C-B3BA-28D6734E4E12[1]

I didn’t take a lot of supplements with me since it was such a quick trip, so these two products were perfect to take along. The Green Vibrance by Vibrant Health is chock full of superfoods, probiotics, and tastes delicious. The chocolate coconut flavor does not disappoint. I was really happy to be able to take such a nutrient-packed supplement which covered a lot of bases all in one convenient powder packet. I believe the actual product does not come in these little packets by the way, but instead in a more eco-friendly container which works better for everyday use.

This collagen booster below from Fusion Naturals is vegan, tastes naturally fruity, and is in attractive packaging which I always thoroughly appreciate. It is lovely from the outside and delicious tasting so definitely a quality product. I like using a jar to shake up the powder with the water, but on the trip I just put the powder in a glass of water and stirred with a spoon. Either way works. 9FE53C8F-171D-4B58-812E-68D55A51E6F4[1]

Inexplicably, I’ve been craving soup this hot, hot summer. Cooking it sounded like too much of a sweat session (we don’t have A/C) so I’ve just left the desire alone, marinating until crisper fall days. Until today that is. It’s only 68 degrees and since I’ve just come back from the Oregon coast where we had one warm day, one cool day, and one in-between, that cool day really got my thoughts revolving around soup until there was no chance of putting it off anymore. Lentil soup is one of my favorites, and each time I make it the recipe is a bit different. The things I always put in are garlic, onion, leeks, and potatoes, but sadly I didn’t remember the leek at the grocery store today. I added a sweet potato this time, just because I had one on hand, and carrots which are regular items. Lentils are one of the few legumes that don’t need to pre-soak before cooking, but a rinse does the dry beans good and it also gives the cook a chance to pick them over and toss out any that are discolored or any items that are not in fact legumes that might have gotten mixed in with them, especially if you buy them from a bulk bin. Here’s today’s recipe:

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Lentil Soup

About 1 Tablespoon of olive oil

1 Yellow Onion

2 or 3 garlic cloves

2 medium sized carrots

2 potatoes

1 sweet potato

1.5 Cups French Green Lentils

5 Cups of vegetable broth

About 1-2 teaspoon (to personal taste. I like a lot of herbs in there.) each of Thyme, Oregano, Basil, Black Pepper, Sea Salt and a Bay Leaf

Chop up all the veggies in small pieces, making them all around the same size. Coat the bottom of large pot with olive oil (or another oil of choice) and start sauteing the onion until translucent, about 3 minutes. Add the other veggies and cook for another couple of minutes before adding the thyme, oregano, basil, and black pepper. Cook another couple of minutes, then add the broth, lentils, and bay leaf. Bring to a boil then turn it down to a low simmer until the lentils are soft which takes about 35-40 minutes, but it depends on a couple of factors, including the age of lentils. Once the lentils are soft, then add the salt to taste. Take the bay leaf out once the soup is finished. It’s always better the next day and just gets better over the next couple of days. This version is good but I miss the leek or two I usually have in it. It tastes great with either bread or rice and of course, if you like a thinner soup, add more broth or water. Also, you can always replace the teaspoons of herbs with a bouquet garni, preferable wrapped in the outer layer of a leek.

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Enjoy the second half of August! Late summer moving into early fall is my favorite time of year. More soup recipes will be coming shortly I’m sure, as well as some bread recipes for serving with them and I’d be forever grateful if you shared this with anyone who might be interested and please subscribe for weekly posts about herbs, natural health, and green beauty. Best health to you and yours!

 

Wheat: Is it the Gluten or the FODMAPs?

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When I first went to a gastroenterology doctor to discuss my blood tests that were positive for gluten reactions, his advice to me was not to go through the scope for celiac testing because, and I quote, “Lots of people have trouble digesting wheat. You just don’t eat wheat. That’s all you could do if you were diagnosed celiac anyway.” This struck me as mighty unconventional in an industry that loves to order as many tests as possible, but I followed his advice and I think I now understand that he must have seen people with wheat issues day in and day for decades to form that view. (And this was over ten years ago, before the gluten awareness explosion.) It isn’t just the gluten though, people can have trouble with wheat because of the FODMAPs, which makes wheat a particularly hard food for a lot of people since the protein and/or the carb can be the problem. It’s no wonder so many people find some relief when taking it out of their diet, but it might not be the cure-all they were hoping for. If that sounds like you, don’t get discouraged, there’s more you can do.

While gluten, which is a protein in wheat, rye, and barley, is the issue for celiacs and other people with gluten sensitivity, for others it might be the carbs of wheat, which fall under the FODMAPs acronym. FODMAPs stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols, which are molecules in certain carbohydrates that some people have trouble digesting. Wheat is one of the culprits but other items which fall under the FODMAPs category are beans, many dairy products, some fruits like apples and apricots, and a variety of vegetables such as broccoli and cauliflower. For a complete list, check out Fodmaplife.com but before checking it out you should know two things: 1. the list is extensive and can be overwhelming at first glance, but don’t let it deter you because 2. not everyone reacts to all the items the same. When you start to explore if you are one of the people whose digestive issues stem from FODMAPs, you will need to limit all foods high in FODMAPs, but you then can start adding some back into your diet and experiment with what really bothers your personal system and what can actually be tolerated and at what doses. So, in other words, the list is not a list of foods you can never eat again, think of it merely as a starting point.

An easy way to experiment with this and take the guess work out of your meal planning is to try Delicious Living’s Low FODMAP Menus for a Week. They have put together meals that avoid all the high FODMAP foods and instead focus on healthy foods that are easy on the digestive tract. Here’s a preview of what you’ll find:

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If you have gone gluten-free and have found some relief but not total relief, it is worth a week of effort to try low-FODMAP eating to see if you can’t be healthier (and therefore happier). Time to go shopping~

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The low-Fodmap diet is often encouraged for people who suffer with IBS. It is worth trying if you have consistent digestive issues that do not fully respond to other diets or remedies as many people find it to be just what they needed. You deserve to feel your best so don’t give up searching for ways to make you feel great on a daily basis. Best health to you and yours. Please subscribe for weekly posts about herbs, natural health, and green beauty, and please share this with anyone who might be interested.