Cauliflower and Cashew Soup

Cauliflower and Cashew Soup

Nourish

This vibrant, warm and sweet soup reminds me of the Autumn season, but I’d happily feast on it all winter though spring. It’s easy to make and really yummy. In my recipe I used some of Elemental Alchemy’s Spiced Golden Milk, which contains turmeric, cardamom, ginger, nutmeg and more. You can also substitute it for more turmeric to start and add a dash of any of those flavors you enjoy.

  • 3 Tbs olive oil
  • 1 small onion, chopped
  • 1 head of cauliflower, roughly chopped
  • 1 cup raw cashews
  • 1 tsp salt
  • 2 cloves garlic, finely chopped
  • 1 ½ tsp turmeric
  • 1 tsp Spiced Golden Milk or 1 additional tsp turmeric
  • 6 cups vegetable or chicken stock
  • Juice from ½ lime
  • Salt and pepper to taste
  • Cilantro

In a large pot, heat olive oil and sauté onions until they start to slightly soften. Add garlic and sauté for 1 minute. Add cauliflower, cashews and salt, stir and cook for about 5 minutes, stirring occasionally, and then stir in 2 ½ tsp or a combination of turmeric and Spiced Golden Milk. Cook an additional minute. Add stock. Once mixture boils, bring to a simmer and cook until cauliflower and nuts soften, about 15-20 minutes. Remove from heat and blend soup well with an immersion blend or transfer to a blender. Add lime and salt and pepper to taste. Garnish with cilantro.

Serves 6-8

Butternut Squash Soup with Thyme and Rosemary

Butternut Squash Soup with Thyme and Rosemary

Nourish

As we transition into fall, it can be helpful to pause and reflect on the busyness and outward movement of the summer and prepare to turn inwards and find comfort as we prepare for the winter. A comforting soup made from this season of harvest, along with herbs that remind us of the fall and winter seasons can be just what the mind and body needs. And, one can never have too many butternut squash recipes.

  • 2 Tbs olive oil
  • 1Tbs unsalted butter
  • 1 large butternut squash
  • 1 small to medium onion, chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 Tbs fresh thyme
  • 2 pinches dried rosemary or ¾ tsp fresh rosemary, chopped
  • 5 cups vegetable or chicken stock
  • ½ tsp Aleppo pepper (optional)
  • Salt and pepper to taste

Preheat the oven to 400 degrees F.  Puncture the butternut squash a few times and place on a baking sheet. Roast until squash is fork tender, about 60 minutes.

Once the butternut squash is done, cut it in half and allow it to cool until it can be safely handled. Remove and discard the seeds. Scoop out the flesh from the skin.

In a large pot, heat oil and butter until butter begins to froth. Sauté onion, celery, carrot and thyme until onion has softened.  Add the rosemary and cook for 30 seconds or until fragrant. Add the squash, stock and Aleppo if using, stir, bring to a boil and simmer for 20-30 minutes. Purée mixture to desired texture with a hand blender. Salt and pepper to taste and warm the soup until ready to serve.

Garnish with fresh thyme.

Serves 6-8.

Transitioning into Fall

Transitioning into Fall

Daily Practice

In order to be in balance and to stay grounded with what is around us, we need to seek or find grounding and balance within ourselves…the best we can. Create a ritual for yourself – maybe something as simple as a 10-minute mediation to steady the mind. Or, start your morning with some gentle sun salutations and balancing postures to invigorate you and prepare you for your day. Finish the practice with a forward fold and a cozy Savansana.

Fennel and Leek Soup

Fennel and Leek Soup

Nourish

This is great for a warm day is soothing on the belly. It’s light and cooling, with a nice touch of sweet, pungent and bitter qualities. Fresh herbs would work perfectly – for the flavor I wanted I only had dry herbs on hand. Also, if you enjoy the flavor of fennel, I suggest adding ½ teaspoon or more of crushed fennel to stock.

  • 3 Tbs olive oil
  • 1 large fennel bulb with stalks, coarsely chopped, stalk ends and fronds set aside
  • 3 leeks, white and light green parts only, thinly sliced and cleaned
  • 3 stalks celery, roughly chopped and divided
  • 1 small red potato, diced
  • 3 cups vegetable or chicken stock
  • 2 cups water
  • ½ tsp dried fennel, crushed
  • 3 pinches dried summer savory
  • 3 small pinches dried rosemary
  • ½ cup parsley, coarsely chopped, and more for garnish
  • ½ raw pumpkin seeds
  • ½ tsp Aleppo pepper (optional)
  • Salt and pepper to taste

In a large pot, sauté leeks in olive oil until the leeks start to soften. Meanwhile, in another pot, heat stock, water, fennel ends and fronds, fennel seed, 1/3 of celery and chopped parsley on medium heat.

To leeks, add fennel, fennel stalks and remaining celery. Cook until fennel starts to soften, approximately 5 to 10 minutes, stirring often. Add potato and a generous pinch of salt. Stir then add all the contents from the pot with the stock. Add the summer savory and rosemary and bring to a boil. Once it boils, bring to a simmer, cover and cook for about 25 minutes.

While the soup is simmering, lightly toast the pumpkin seeds in a skillet for 1 or two minutes. Immediately remove and pulverize in a food processor. Add a ladle of liquid from the soup to saturate the pumpkin seeds and set aside.

Remove large pot from heat and add the pumpkin seed mixture. Blend soup well with an immersion blend or transfer to a blender. Add Aleppo pepper if using and salt and pepper to taste. Garnish with parsley.

Serves 6-8.

Vibrant Quinoa Salad

Vibrant Quinoa Salad

Nourish

I posted this long ago, but it wasn’t under a typical recipe heading. This is a tasty Summer/Spring salad, but it’s great for during any warm weather spell.

Combine the following chopped herbs in food processor with 1/3 cup or more olive oil. Add lemon or vinegar if desired,

  • 1 bunch cilantro
, packed
  • 1/2 cup parsley
, loose
  • 1/4 cup each dill, mint & tarragon

Mix with the following:

  • 2 cups (more/less as desired) cooked quinoa
  • small sautéed onion, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/2 to 1 serrano pepper, deseeded and chopped
  • 3-4 green onions, sliced
  • generous handful of arugula, chopped
  • salt & pepper to taste; I also added cumin
  • feta, optional

If you don’t like the taste of tarragon, you could skip it or experiment with another herb…basil, sorrel, lemon thyme.

 

 

Celery Root Fennel Soup

Celery Root Fennel Soup

Nourish

This soup is great for Kapha season as we transition from the cooler temps to the spring. Celery root, which is one of lighter of the root vegetables, is a mild diuretic and slightly warming for the lungs and sinuses. Fennel and celery are diuretics as well. All three help pacify Kapha and encourage healthy digestion. Adjust texture and flavor with other spices by adding a fingerling potato or splash of heavy cream or replace the quantity of butter with ghee or olive oil. You can also use the fennel stalks in lieu of the bulb if you aren’t sure for what to use them.

  • 2 Tbs olive oil
  • 1 Tbs unsalted butter
  • 1 small onion, chopped
  • 1 fennel bulb, chopped
  • 3 stalks celery, chopped
  • 1 tsp salt
  • 1 or 2 fingerling potatoes, chopped (optional)
  • 3 cloves garlic, chopped
  • 1 large celery root, peeled and chopped
  • 2 bay leaves
  • 5-6 cups stock (vegetable or chicken, less for a thicker consistency)
  • ¼ tsp black pepper
  • 1/8 cup half & half (optional)
  • Salt and pepper
  • Fennel fronds or fresh dill for garnish

In a large pot, heat oil and butter. Sauté onion, fennel, and celery until tender for about 5-10 minutes, adding 1 tsp salt a few minutes into cooking. Add potato if using, then add garlic and cook for 30 seconds to 1 minute, until garlic is fragrant. Add celery root, stock and bay leaves and bring to a boil and simmer for 20-30 minutes, until celery root has softened. Remove from heat and purée mixture with hand blender. Add pepper and if using, half & half and stir. Salt and pepper to taste.

Garnish bowls with chopped fennel fronds or fresh dill.

Serves 4-6.

A Doctor’s Experience: Having a Yoga & Meditation Practice when Faced with Illness

“My experience is a powerful reminder that aligning spirituality with health not only can help you stay well, but can help you weather “dis-ease” with more intention.”

Article/Blog from Harvard Health Publish – Harvard Medical School Blog (January 2022) title When the doctor becomes the patient: A transformative experience