Candied Butternut with Pecans and Cranberries

Tis the season to be experimenting with a variety of butternut squash recipes.
One of my favorites is this medley of roasted butternut squash cubes,  pecans, and dried cranberries in a maple syrup sauce that are dusted with cinnamon and vanilla. Can you imagine???

Mild and Creamy Cauliflower Kale Soup -

I love making easy seasonal soups that are both tasty and healthy. In this recipe cauliflower and kale, two cruciferous anti cancer vegetables, team up with coconut milk to make a mild creamy fall soup just in time for the cooler damper weather.

 I adore soup and can't think of a better way to make sure I get my fill of antioxidant rich vegetables. In addition, this vegan soup has sauteed garlic, onions and turmeric , goes a long way, and is deliciously satisfying.

Greens are not detectable in this soup
Despite that the four key vegetables are bold flavored vegetables, the soup actually tastes mild and pleasant . It's a great way to include more dark greens into your diet, especially for picky family members who will not actually detect the taste of the kale in the soup.

Roast the cauliflower first
This time of the year when it's getting chilly outside, I don't mind turning on the oven to bring a little extra warmth into the house. This recipe calls for roasting a cut up head of cauliflower, which takes about 45 minutes in the oven . 

Then the roasted vegetable is added to the soup pot where the kale and other vegetables are brought to a boil and simmered for about 30 minutes until the soup is done!

I first tasted this soup at my daughter-in-law Wendy's house. I liked it so much I had to have her recipe. I was delighted to know it was vegan and of course gluten free. I loved it's creamy texture and mild taste. Something about it screams comfort food. Maybe it's the cup of coconut milk.

Blended with coconut milk, this soup is the perfect fall soup: healthy, comforting , delicious

Ingredients: 

1 head of cauliflower broken into flowerettes, roasted
4 cloves fresh garlic
1 large onion, sliced in half moons
Olive oil or olive oil spray
3 cups of kale, deveined and chopped
1 cup of coconut milk
2 cups water
4 cups vegetable broth
1/4 teaspoon of turmeric
Himalayan salt and cracked pepper to taste

Directions:

Preheat oven to 400
Toss the cauliflower in olive oil and sea salt ( or spray with olive oil spray)
Cover a large cookie sheet with parchment paper and spread the cauliflower over the parchment paper. Roast in the oven for about 40 minutes. Remove from oven and set aside.
In a large soup pot, sautee the onion in olive oil spray until translucent,  add  water, broth ,kale, garlic and roasted cauliflower. Bring to a boil, reduce heat, and simmer for about 25 minutes. Remove from stove, add the room temperature coconut milk and turmeric . Then using an immersion blender, blend the soup until smooth. Ladle into soup bowls and enjoy.

My Notes:

1. This is a great recipe for flu season-since the soup has a powerhouse of protective vegetables: garlic, onion, cauliflower and kale. The garlic and onion contain allicins which are antioxidants that protect against virus and the kale and cauliflower nutrients rich , In addition, it contains turmeric.

2. Keeps well in the refrigerator for 5 days

3. Freezes well

4. If you want to reduce the calories, you could leave out the coconut milk

5. Blended soup is easy to digest making it easier to absorb the nutrients. This is especially helpful for those with absorption difficulties like those with celiac or gluten intolerance. It is a very nourishing soup for anyone who might be ill..

6. You could top each bowl with pumpkin seeds!

7. Yes, this soup is real food and and naturally gluten free. Eat it with a salad for a light lunch.

Shared on Rock my Vegan Sock blog carnival

Linked :My Blog Carnival List and Souper Sunday blog carnival

Bubby's Healthy Green Sorrel Soup Recipe

Sorrel is a leafy green that looks similar to spinach but has a powerful lemony flavor. It can be cooked and eaten like spinach or made into a soup. Either way, sorrel is tangy and delicious. 

This recipe for homemade sorrel soup, or "Schav" as my Russian grandmother called it, is a simple family recipe that my grandmother made in the old country. I never thought that I would actually ever make Schav despite that my grandmother, mother, and father ate it regularly when I was growing up. I never even tried it as a child. My family ate two versions: a chilled schav or warm schav. Since it's fall, I sharing the hot version.

Guess what I received at my CSA today! You got it- close to a pound of sorrel leaves!

When I first noticed the sign saying sorrel leaves at my CSA, something clicked.

I remembered them from my grandmother's soup. 

So today, I made my own schav for the first time using my grandmother's recipe with the sorrel leaves, potatoes, and leeks from my organic CSA farm.  

My grandmother lived to 107 years old in good health. When I looked up the nutritional benefits of sorrel, they were many. This chlorophyl rich green is loaded in calcium, iron, Vitamin C, powerful antioxidants, Vitamin A, plus many other vitamins and minerals. It definitely is a healthy green. 

Although traditional "Schav" calls for sorrel, you could substitute spinach. It just won't be as lemony.

It's a shame that most supermarkets don't carry sorrel. It is truly a treat!

In addition, I sauteed some sorrel with leeks to eat a side dish- it was also fabulous!!!!

I have to say that although I love most greens, this might be my favorite!

A few years ago,  in its March 2009 issue , D ( Dallas) Magazine listed Schav as one of the 5 worst Jewish recipes. I don't know why they would pick on Schav. My grandmothers' recipe is so good that I regret I never tried it before. 

Have you ever tried sorrel? How do you make it? 

Judee Algazi @ Gluten Free A-Z Blog

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves : 4 cups 

Ingredients: 

1 large leek, cut lengthwise in half and then sliced- use the white part and the more tender green part 

1 large red potato , diced

3 cups of sorrel, chopped into ribbons

olive oil spray or 2 Tablespoons olive oil 

4 cups of rich tasting vegetable broth 

Directions:

In a large skillet, sautee the sliced leek for 2 minutes in olive oil or olive oil spray. Add the sorrel and continue to sautee, stirring frequently until it turns color. Add the chopped potato ( add more olive oil spray if necessary)  and mix well. Remove vegetables from the skillet and add to a 4 quart soup pot. Cover with 4 cups of vegetable broth and cook for about 5-7 minutes until potatoes soften. Serve immediately. 

As the bright green sorrel leaves cook, they begin to turn a khaki color

Leeks, sorrel, and potatoes are the base of this delicious recipe

linked to healthy vegan Fridays
Linked on : My Blog Carnival List and Souper Sunday at Kahakai Kitchen

Why I soak my almonds before eating them

Almonds are a high energy food that are rich in minerals, fiber, and protein.

They can help regulate blood sugar, provide energy, and are a healthy snack. However, you can receive the most benefit from almonds when you soak them overnight and then peel them. Soaked almonds are much more digestible and absorbable, contain more enzymes, and are easier to chew than regular almonds- turning them into a superfood!

Many years ago when I was suffering from low blood sugar and adrenal exhaustion, I consulted an Ayurvedic doctor. I was very run down and was having difficulty regulating my blood sugar and energy levels. In addition to some other very helpful suggestions, the doctor  recommended that I start my day with two easily digestible super foods: soaked almonds and soaked dates in milk

He explained that according to Ayurveda ( an ancient holistic healing system from India that believes in the balance of mind and body)  almonds should always be soaked before eating them. Apparently the skin of the almond contains a toxic substance and an enzyme inhibitor. By soaking the almonds overnight, the skin will just pop off easily in the morning. In addition, the overnight soaking of the almonds makes them much more digestible,  easier to chew, and thus healthier.

Based on that Ayurvedic doctor's advice, I followed a simple breakfast routine that was very easy on the digestive tract and very rich in nutrients. I ate 10 soaked and peeled almonds followed by a hot drink made of soaked dates and milk. It was a light and easily absorbable breakfast that helped nourish me back to health. 

What are the amazing benefits of soaked almonds? 

1.  My Ayurvedic doctor was a believer that a few almonds eaten every day could help prevent cancer. Actually, almonds do contain Vitamin B17 which is thought to help fight cancer, and almonds also contain flavonoids which may help reduce the growth of tumors. 

2. Helps regulate blood sugar levels which may make them perfect for those with diabetes or low blood sugar. ( always check with your doctor first)

3. Helps with digestion. Soaking the almonds overnight releases the almond's enzymes. Enzymes are essential for better digestion. The enzymes help with digestion- especially lipase for the digestion of fats. 

4. Almonds are nutritious, satisfying and filling. They contain monounsaturated fats which may be helpful to improve cholesterol levels and thus good for the heart. 

5. Helps reduce inflammation. Raw soaked almonds provide antioxidants which may be important to help reduce inflammation in the body and play a role in anti-aging. 

6. Soaked and peeled almonds are considered moderately alkaline, which is important in maintaining a balanced ph in your body. Many holistic doctors say that disease doesn't live in an alkaline environment ( as opposed to an acidic environment)

7. Almonds are also rich in both calcium and magnesium which makes it a great source of these nutrients for vegans. 

If you need a quick grab and go breakfast- eat a piece of fruit and then 10 soaked almonds! Nothing could be quicker and yet nutritious. Almonds are filling.

How to prepare soaked almonds: 

Ingredients: 

10 organic raw almonds 

1 small glass container

1/2 cup of filtered water 

Directions: 

Place the almonds in the glass container. Cover the almonds with the water and allow to soak overnight on the counter . In the morning spill off the water and one at a time, squeeze and pop the skin off the almonds. I eat each one as I remove the skin. Chew very well and relax.

I soak the almonds on the counter overnight

In the morning the skin literally pops right off

My Hot Date and Milk Toddy:

This is one of my favorites.  Warm dates and milk is a sweet and soothing way to begin the day. 

Dates are high in fiber. In addition, dates contain many nutrients that help nourish the body. After I soak them in milk, the dates never seem as sweet, which makes them even better for the morning.

Ingredients: 

2 organic medjoul dates ( soaked overnight in 6 ounces of milk) 

6 ounces of milk ( or use plant based milk substitute) 

1 mug

Directions:

Pour 6-8 ounces of milk in a coffee mug. Add the dates and soak overnight. Some people leave it out on the counter overnight, but I think it is safer to put the mixture in the refrigerator. In the morning, remove the mug and pour the contents into a saucepan.

Bring the mixture to a boil and then simmer for 2 minutes- turn off the heat. Pour the mixture back into the mug and sip on the hot mixture until finished. The dates will melt into the hot milk. This drink is relaxing and more nourishing than hot chocolate. Add a pinch of turmeric or cinnamon if desired before drinking.

While I was healing, I ate soaked almonds and soaked dates and milk every morning for breakfast. 

The breakfast was light, yet highly nourishing and beneficial for blood sugar. 

I could feel my energy returning daily. 

Every now and then if I am under stress, perhaps eating improperly, or not sleeping well,  I always return back to what I call my Ayurvedic breakfast to help me get back on track. It is a great rejuvenator and health builder for me.

What else can you do with soaked almonds? Make your own almond milk - Healthy, easy, and  delicious

Disclaimer: I am not a medical doctor and am not trying to diagnose or give medical advice. The information in this post is strictly for educational purposes. Always consult your medical doctor if you are not feeling well and before making any changes in your diet.

I'll be linking this post to these  weekly blog carnivals