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A Few Recipes

                                                      Cauliflower Cream Soup
Serves: 4
1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons no-salt seasoning blend, adjusted to taste
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
1 cup raw cashews or 1/2 cup raw cashew butter
5 cups chopped kale leaves or baby spinach
Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup.

In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).

                                                    Thai Vegetable Curry
Serves: 8
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice (2 pounds carrots, juiced)
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired & cut into 1 inch cubes
2 cups green beans, cut in 2 inch pieces
3 cups sliced shiitake mushrooms
1 (8 ounce) can bamboo shoots, drained
2 tablespoons no-salt seasoning blend, adjusted to taste
1 teaspoon curry powder
2 cups watercress leaves, divided
3 tablespoons unsalted natural chunky peanut butter
1 pound firm tofu, cut into 1/4 inch thick slices
1/2 cup light coconut milk
1/2 cup chopped raw cashews
unchopped mint, basil or cilantro leaves, for garnish (optional)
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, no-salt seasoning blend , curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.
This can be served over brown rice or quinoa.

                                                  Cream of Mushroom Soup
Serves: 5
2 tablespoons water
2 pounds mixed fresh mushrooms (button, shiitake, cremini) sliced 1/4 " thick
2 cloves garlic, minced or pressed
2 teaspoons herbes de Provence
5 cups carrot juice (5 pounds of carrots, juiced)
3 cups unsweetened hemp, soy or almond milk, divided
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels
1 cup chopped celery
3 leeks, cut in 1/2-inch-thick rounds
1/4 cup no-salt seasoning blend, adjusted to taste
1/4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
3 cups cooked white beans (northern, navy, cannellini) or 2 (15 ounce) cans no-salt added or low-sodium white beans, drained
5 ounces baby spinach
1/4 cup chopped fresh parsley, for garnish
Heat the water in a large saute pan. Water saute the mushrooms, garlic and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside.

In a large soup pot, bring the carrot juice, 2 1/2 cups of the non-dairy milk, carrots, onion, corn, celery, leeks and no-salt seasoning blend to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.

In a food processor or high-powered blender, puree the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme, and rosemary. Blend until smooth and creamy.

Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Garnish with parsley.

                                                          Banana Oat Bars
Serves: 8
2 cups quick-cooking rolled oats (not instant)
1/2 cup unsweetened shredded coconut
1/2 cup raisins or chopped dates
1/4 cup chopped walnuts
2 large ripe bananas, mashed
3/4 cup finely chopped apple
2 tablespoons ground flax seeds
Preheat oven to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

For Banana Oat Spice Bars, mix in:
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
5 Responses
11050613 tn?1415819389
The ingredients for the first three recipes look overwhelming but I'll try the banana oat bars. Thanks!
Avatar universal
just made this awesome banana oatmeal bar, Thank you for said recipe!
Avatar universal
And U didn't send any to me? :>)
Avatar universal
                          Asian Chicken and Chilies Soup
Serves, 4

6 cups chicken broth (or homemade broth)
2 red bell peppers, thinly sliced
2 tablespoons tamari soy sauce
1 to 3 teaspoons Asian hot chili sauce (or you can use a couple of fresh chilies)
3 cups poached chicken breast, thighs, or legs, diced
1 bunch watercress, large stems trimmed, or spinach
2 scallions, thinly sliced

In a three-quart saucepan, bring broth, bell peppers, tamari, and chili sauce or chilies to a simmer; cook until bell peppers are crisp-tender, about six minutes.
Add chicken and watercress (or spinach); cook for one minute. Ladle into bowls, and top with scallions.

                                 Carrot Coconut Soup
Takes about 30 minutes to make and Serves 4

1 large onion, chopped
1 Tbsp. + 3 cups bone broth
2 Tbsp. fresh ginger, sliced
4 medium cloves garlic, chopped
1 tsp curry powder or turmeric
2 cups sliced carrots, about 1/4-inch thick
1 cup sweet potato, cut into about 1/2-inch cubes
5 oz. coconut milk
Salt and white pepper to taste

Chop onion and let it sit for at least five minutes to bring out its health benefits.
Heat 1 Tbsp. broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.
Add garlic and ginger and continue to sauté for another minute.
Add curry powder or turmeric and mix well with onions.
Add broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes.
Add coconut milk.
Blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.
Return to soup pot and reheat.
Avatar universal
thanks for the recipes.
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