[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:
1/4 cup (60 ml) smooth natural almond butter or sunflower seed butter
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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Congratulations again Ricki – was a pleasure recipe testing for this book and am delighted to have received my copy – will definitely be making many of these recipes again – loved this cauliflower soup and those photos are gorgeous
This looks so delicious Ricki! In fact everything looks awesome though most of all I’d love a plate of the Sunday Roast, it looks delicious! Lots and lots of congratulations on the release of your new book!!
Thank you so much, Vicky! Glad you like it (and aren’t Nicole’s photos gorgeous?). 😀 And thanks for the good wishes!
My HH has no interest in televised sports either – a more common Canadian trait perhaps? This soup looks divine and I’ve so been craving dumplings!! Congrats on the new book, everything looks AMAZING!! Loving it so far 🙂
Yay, so glad you like it, Alisa!! And hmmmm. . . Canadians unite? 😉
Congratulations on your book! You make the anti-candida diet look as far from “restrictive” as it’s possible to get. The soup looks extravagantly wonderful, while still being healthy. I’m saving the recipe!
So glad to hear that, Andrea–that’s EXACTLY what I was trying to show people! It doesn’t have to feel restrictive. And yes, you can still eat yummy food!! 😀
The photos in the book (and this post!) are so beautiful – Nicole did a great job of doing your recipes justice. I’m really excited that the book is out and getting publicity 🙂
Love the looks of this recipe, Ricki! Congrats on the book release! I’ll share it now in the Candida group on Facebook! 😉
Thank you so much, Rachael! So glad you like it! 😀
What are dumplings ??
Nathalie, they’re sort of a cross between bread and pasta–blobs of dough that you cook in liquid, but they’re almost bready inside. 🙂
Congratulations Ricki! It was lovely to help out with testing recipes for the book and I can’t wait to get my hands on a copy! Your recipes make following an anti-candida diet fun!
I remember this soup fondly. The dumplings remind me of gnocchi.
We made this (again) tonight and the power went off (thank goodness we have a gas stove)… but then we couldn’t purée it, which we needed to do, because Dane just got his wisdom teeth out! The Ricki gods were on our side, though, and the power came on about ten minutes after we were ready to purée. Hooray!!! 😀 We then leaned over the bowl of puréed soup and slurped while I said to Dane, “I’m going to eat only this for the rest of the night. Is that okay? Don’t judge me, please.” He looked at me in silent agreement and continued to slurp and mmm. Hahaha. Thank yoooooooooooooouuuuuuuuuuuuu!
Oh, wow, how I love this comment, Christina!! I think what I’M going to do for the rest of the night is just re-read your comment over and over, and keep smiling. Thank YOU for making my night! 😀 (And I’m so glad you like the soup. And I hope Dane’s mouth feels better.) 😉
Hi Ricki,
Thx for ur great vegan recipes!
Any way to get ur “Sunday Nite Roast & Golden Gravy” & “Rutabega Hash Browns” recipes w/out buying the book?? I dont really hv a candida problem, & I cant afford the book. My church-Clairemont 7th-day Adventist, in San Diego, CA., has a vegan potluck every Sabbath(Sat.) after church, & Im always looking for new things to serve, & they would be perfect!
Thank u for ur time & blog site
Sincerely,
Nanci Williams
Thanks so much, Nanci! The rutabaga hash browns are on the blog, here: https://www.rickiheller.com/2013/05/potato-free-rutabaga-hash-browns/ . The other two are exclusive to the book, but you could try this roast and this gravy instead. Hope that helps! 🙂
What’s the bread in the photo?? Is that in your book, too?
Hi Liz,
Yes, it’s the Grain-Free Sandwich Bread from the book. 🙂
This soup is a winner… so good! Everybody loves it when I make it, mmm…
So glad to know, Annelies! It’s one of my favorites, too (and was a real hit with the book’s recipe testers). 🙂
Can the left overs be frozen?
Absolutely, Vicky! I wouldn’t freeze it with the dumplings already in it, though–they become a bit powdery once defrosted.
Thank you! This recipe is great! Made it tonight with homemade chips instead of the dumplings (no time for dumplings). I’d like to try them next time. This was fantastic and easy. Thank you again!
So glad you enjoyed it, Lia_Elizabeth! It was one of my favorites when testing for the book, too. 🙂
Many of these are obviously further a long in the diet because many are loaded with sugar.
hm, there is no added sugar in this recipe. The soup and the bread are good for all stages of the diet. None of my recipes (even the other ones pictured here) have sugar added.
Hi Ricki, I have psyllium powder instead of the whole husks, is it possible to sub and if so, what would be the amount? I am thinking probably powder half the amount of whole husk? Thank you! p.s. I just finally bought Naturally Sweet and Gluten-Free and am loving it : )) Thank you!
Hi Susan, I think that sounds like a good starting point to see how it goes. I haven’t ever tried it with the powder, so I can’t really say for sure if that would work (ie, try at your own risk!). But if you have another dumpling recipe you like already, you can definitely use that one in the soup–or just leave them out. It’s nice with rice or quinoa in it, too, instead of the dumplings. 🙂 And thanks so much about the book–yay! Glad you are enjoying it! 😀
Soup is delicious, but I failed on the dumplings! Made them roughly teaspoon-sized and simmered for at least ten minutes, but they seem to have fallen apart. Suggestions about what I did wrong?
Did you make the recipe exactly as written?
Oops! I forgot to mention that I substituted almond flour for chickpea flour. Is that the problem?
Hi Jill, yes, I suspect that was the problem. Almond flour doesn’t hold together the way chickpea flour does. Sorry they didn’t work out! You’d be better off using an all-purpose gluten-free flour mix instead of the almond flour.