[photo: Nicole Axworthy]
Okay, before I even begin today’s post, let me state unequivocally: I am not going to make any references whatsoever to the Super Bowl. (Oh, wait, I guess technically, I did just that. Harumph).
As many of you long-time readers know, the HH and I have virtually no interest in football, or really any televised sports (I sometimes make an exception for the Olympics, as the gymnasts and figure skaters are just so. . . elegant.).
So, yeah, I may have heard some rumblings in the neighborhood about a bunch of macho guys getting ready to don really big shoulder pads, head outside to a public field, hurl a giant inflated almond around for a while and bash into each other repeatedly, sometimes creating a mountain of Massive Men that resembles the hillock constructed by Richard Dreyfuss in Close Encounters of the Third Kind. But does that mean I have even a modicum of interest in actually watching those activities take place? Nuh-uh. (Though I don’t mind all manner of snacky foods, of course).
On the other hand. . . today’s announcement DOES interest me–and I hope some of you, too!
You’ve seen me mention it for over a year now. Well, finally I’m thrilled to announce that TODAY is the official release date of Living Candida-Free! For anyone struggling with candida or trying to cut out refined sugars and processed foods, this book provides guidance, a proven plan, and all the tricks, tips and techniques I’ve amassed or invented over the years to stick with the diet–and beyond that, to live well in the real world while maintaining an anti-candida diet.
If you follow this blog, you already know that it’s more than possible to enjoy delicious, appealing, varied recipes even while you battle candida. But it can sometimes be difficult to sustain that lifestyle when you’re interacting with friends and family, heading to social occasions or work events, or simply pressed for time. The book covers all those other day-to-day aspects that I don’t always have time to share here. Plus, it contains over 100 recipes!
Think eating anti-candida style needs to be dull and boring–or full of meat, poultry and fish? Nope, and nope! Here’s a sampling of what you’ll find in the book:
Sunday Night Roast with Perfect Golden Gravy [photo: Nicole Axworthy]
Rutabaga Hash Browns [photo: Ricki Heller]
Raw Sushi with Ginger-Miso Sauce [photo: Nicole Axworthy]
“Sour Cream” and Onion Kale Chips [photo: Nicole Axworthy]
As-You-Like Kale Salad [photo: Ricki Heller]
And lest you think that you can’t enjoy delicious, beautiful, decadent-tasting desserts on an anti-candida diet, how about any of the following?
Grain-Free Berry Crumble with Vanilla Ice Cream [Photo: Nicole Axworthy]
Carob or Chocolate Pudding [Photo: Nicole Axworthy]
Raw Chocolate Chip Cookie Dough Truffles [photo: Nicole Axworthy]
Today’s soup is a perfect example of the kind of recipe you’ll find in the book. It’s made with “regular” ingredients and won’t take as long as, say, playing a game of football, like some special diet recipes do. (Rats! There I go again). Of course, there are some specialty items or longer recipes in the book–but they’re the exception.
This is a creamy, silky, lavish-tasting soup that can be dotted with herbed grain-free dumplings, if desired. It’s perfect on a cold winter’s night , and was one of the testers’ favorites.
So why not roast some garlic, blend some cauliflower, and serve yourself an easy, delectable bowlful? I promise, it’s guaranteed to be a super bowl. (Darnit! Somebody stop me. . . ).
[photo: Nicole Axworthy]
Roasted Garlic and Cauliflower Soup with Herbed Dumplings
from Living Candida-Free by Ricki Heller. © 2015 Da Capo Lifelong books. Reprinted with permission.
If you’re not a fan of cauliflower on its own, you may become a convert once you take a spoonful of this silky, smooth soup. The coconut milk adds both richness and density, while the roasted garlic provides a depth of flavor and slight umami kick that, together, is totally irresistible. The dumplings are divine, but the soup is great without them, too.
1 whole head garlic, papery skin and cloves intact
1 Tbsp plus 1 tsp (20 ml) extra-virgin olive oil, preferably organic
1 large onion, chopped
1 medium-sized cauliflower, trimmed and cut into florets
5 cups (1200 ml) vegetable broth or stock
1 cup (240 ml) canned full-fat coconut milk
1/4 tsp (1 ml) ground thyme
1 tsp (5 ml) freshly squeezed lemon juice
Fine sea salt and freshly ground pepper, to taste
For the (optional) Dumplings:
2/3 cup (160 ml) vegetable broth or stock
1/4 cup (60 ml) chopped fresh herbs of choice (I like basil, cilantro, parsley and/or dill)
1 cup (160 g) chickpea flour
1/2 tsp (2.5 ml) baking powder
2 Tbsp (30 ml) whole psyllium husks
pinch fine sea salt, or to taste
Bake the garlic: Preheat oven to 375F (190C). Cut across the top of the head of garlic to expose a bit of each clove. Drizzle with 1 tsp (5 ml) of the olive oil. Wrap in foil and bake until the cloves are soft and golden, about 40 minutes.
Meanwhile, prepare the rest of the soup: In a large pot or Dutch oven, heat the remaining 1 Tbsp (15 ml) olive oil over medium heat. Add the onion and sauté until translucent, 8-10 minutes. Add the cauliflower, broth, coconut milk and thyme and bring to a boil. Lower heat, cover, and simmer until the cauliflower is soft, 20-30 minutes.
Once the cauliflower is soft and the garlic is cool enough to handle, hold the garlic over the put with the root end up and squeeze the bottom so the cloves are squeezed out into the soup. Add the lemon juice and salt and pepper to taste. Allow to cool for about 5 minutes.
Blend the soup in batches in a blender until perfectly smooth. Return to the pot and adjust the seasonings. Bring heat to a low simmer and cook the soup just until heated through. If making dumplings, add them now (see below). Serve. May be frozen.
For the Dumplings: once the soup is puréed, bring it to a very low simmer while you make the dumplings.
In a medium-sized bowl, whisk together the almond butter and broth. Add the herbs and stir to combine. Sift in the chickpea flour, baking powder, psyllium and salt, and stir well until you have a very soft dough. Allow to rest 5 minutes.
Drop the dough by teaspoonfuls (about 5 ml) into the simmering soup, continuing until all the dough is used. Allow to simmer for 5-10 minutes, until the dumplings have expanded a bit and are cooked through.
Suitable for: ACD All stages, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan, low glycemic.
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