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Dairy Free Creamy Sausage And Greens Soup

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This Dairy Free Creamy Sausage And Greens Soup is so cozy and comforting and flavorful…

dairy free creamy sausage and greens soup

It’s finally turning into spring here on the North Fork. Finally. At least it feels that way on some days. Yesterday we were unwrapping the outdoor furniture and sitting in the sun. And we were grilling and drinking cold beer. Today it’s wet and cold and windy. So, while yesterday was a grilling today, today is a soup day. And it’s a creamy, cozy kind of a soup day that feels like it may even need hot chocolate to complete the warmth theme.

Honestly, since we bought The Harvest Inn, I cook a lot more breakfast foods than I do other foods. Well, we are a bed and breakfast, so I guess that makes sense. I wonder if there’s any way to create a breakfast soup… hmmmmm definitely food for thought. I’ll have to decide whether that’s just too weird. But if there are breakfast pizzas and breakfast tacos, why not soup…?

Admittedly, I’m a huge soup fan. Almost any soup is a good soup in my book. Okay, that’s a lie. I hate a runny, tasteless soup… but who doesn’t? This is the opposite of a thin flavorless soup. It is so creamy. And you get so much flavor from the sausage. You can use whatever type of sausage you like here. Like spice? Grab some chorizo or spicy Italian sausage. If you want a flavored chicken sausage, go for it. Have it your way.

I’m also a sucker for anything that’s both creamy and dairy free. Bring on all the dairy-free cream sauces… as long as they don’t taste dairy free. I’m also a huge fan of loading up my soups with dark greens. Gimme all the greens. Well, you get the picture… I love this soup for lots of reasons.

We all need to thank Nisha at Rainbow Plant Life because she came up with  he original recipe for this amazing soup.

If you’re looking for another hearty, healthy, creamy soup, try my recipe for Grain Free Creamy Lemon Rice Soup.

dairy free creamy sausage and greens soup

Here are some of the great healing ingredients in this soup:

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It helps reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Leeks are known as “grass from the sun”. They are especially beneficial when the whether is still warm but starting to turn cold, or still cold and starting to turn warm (Spring and Fall). They are great for the liver and at helping the body relieve itself of toxins. Leeks are also good at helping constipation; they help the body rid itself of toxins in the digestive tract.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healthy choice. I use cashews in cream sauces and faux cream soups.

dairy free creamy sausage and greens soup

 

Dairy Free Creamy Sausage And Greens Soup
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Recipe type: paleo, dairy free, grain free, gluten free
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Dairy Free Creamy Sausage And Greens Soup is cozy, warming, and so easy to make.
Ingredients
  • 2 leeks, thinly sliced and cleaned well
  • salt and pepper
  • 7 garlic cloves, smashed
  • 3 link sausages, casings removed (any kind you like)
  • 2 Tbs extra virgin olive oil
  • 2 tsp fresh thyme leaves
  • 1 tsp dried oregano
  • ¼ tsp dried red pepper flakes (or to taste)
  • 6 cups chicken bone broth
  • 1 cup raw cashews
  • 20 oz cauliflower florets (I used frozen)
  • 2 cups fresh spinach (use more if it will fit in your pot) (Feel free to substitute and dark leafy green)
Instructions
  1. Heat oil over medium heat in soup pot.
  2. Add leeks, seasoned with a little salt, and saute until softened a bit.
  3. Stir in garlic cloves, thyme, oregano, and red pepper flakes. Sauce for 1 minute.
  4. In a small skillet, cook the sausage until browned, breaking up with a wooden spoon. Set aside.
  5. Add bone broth, cashews, and cauliflower to the leek mixture. Season with salt and pepper.
  6. Bring to a slight boil, then lower the heat, cover and simmer for 15 minutes or until the cauliflower is soft.
  7. Transfer the leek mixture to your blender and blend until smooth. This may have to be done in 2 batches. Note: remove the lid from the blender and cover with a clean dish towel, making sure to hold the towel tightly to act as a lid, so the steam can escape and you don't burn yourself.
  8. Pour the soup back into the pot and stir in the cooked sausage and the spinach. Heat over low heat and stir until the soup is hot and the spinach is wilted.
  9. Ladle into bowls and enjoy.

 

 

 

 

 

Salted Caramel Smoothie Bowl

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This Salted Caramel Smoothie Bowl will keep you happy and healthy… it is so good!
salted caramel smoothie bowl

I go through phases. For awhile I had to have a smoothie every single morning. Then I decided I wanted something hot for breakfast so I changed up my smoothies, made them a little lighter and fruitier, and had them as mid afternoon snacks. Then I stopped them completely. Then… this next phase happened: Smoothie Bowls any time I had the urge. This phase is my favorite phase. I love coming home for lunch and making one of these. I also love making one for a snack. And breakfast… well that goes without saying. I love this unstructured smoothie bowl phase.

I’ve decided that I like my smoothies even more when they are thick enough to eat with a spoon. When I can top them with glorious fresh fruit, crunchy toppings, and superfoods. This phase seems to be lingering for quite awhile and I couldn’t be happier.

This Salted Caramel Smoothie Bowl is my latest obsession. It tastes amazing. It includes as many superfoods as I feel I need in the moment, and can be topped with anything that floats my boat. And really… is there anyone who doesn’t like the taste of salted caramel?

Years ago when I started making so many smoothies, I would make mine differently than the ones I made for my family. Mine would come out all kinds of green and brown and they’d really look pretty unappealing. For my family, I would inevitably leave out the greens and they’d be all kinds of pretty. This kept us all happy.

I’m not sure what it is about creating an extra thick smoothie that can be served in a bowl, but whatever it is, it allows me to create the same bowl for all of us. I have found my creative flow with these bowls and I highly recommend you experiment and customize your bowl to your liking and your needs.

salted caramel smoothie bowl

Free healthy digestion ebook

This smoothie bowl happens to be great for your digestion… please feel free to download my free ebook now to learn more about optimizing your diet for digestive health.

salted caramel smoothie bowl

Here are some of the healing ingredients in this Salted Caramel Smoothie Bowl recipe:

In Chinese medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And equally as important, it helps you keep your mind sharp and it makes it easier for you to focus. This recipe calls for coconut water.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healthy choice. I like to use a cashew-based yogurt for this bowl.

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier. Frozen cauliflower makes this bowl so thick and creamy.

Dates are rich in potassium, dietary fiber and tannins. Fiber is good for your gut and tannins help the body fight inflammation and infection. Dates are also rich in vitamin A and iron. The most amazing thing about dates is that they can be used to replace sugar in almost anything. I stopped using sweetened protein powders in my smoothies and now I use unsweetened ones but I add a few dates.

Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

Maca Root has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Flax seeds can relieve constipation and lower cholesterol.

Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes. I like to use sunflower seed butter in this recipe.

salted caramel smoothie bowl

Salted Caramel Smoothie Bowl
5.0 from 1 reviews
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Recipe type: paleo, whole30, dairy free, gluten free, grain free
Cuisine: smoothies, smoothie bowls, breakfast
Author:
Prep time:
Total time:
Serves: 1
This Salted Caramel Smoothie Bowl will make you smile while keeping you healthy. It's great for your digestion and can help fight inflammation.
Ingredients
Instructions
  1. Put all ingredients (except toppings) into a high-speed blender and whiz it up until smooth.
  2. Scoop into a bowl.
  3. Top with whatever makes you happy.
  4. Enjoy!

salted caramel smoothie bowl

Fig Almond Smoothie

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Fig season is my favorite season. This Fig Almond Smoothie makes great use of all of the fresh figs around right now.

Fig Almond Smoothie

Late summer and early fall are fig seasons here in New York City. The farmer’s markets have tons of little baskets filled with purple and green figs. The scent is so sweet and they are absolutely gorgeous. As soon as I see them, I have to have them. So, I buy them. I buy way too many of them.

I bring home my fig baskets and I put them in the fridge. And then I try to think of new ways to use them, new recipes to make, and new ingredients to pair them with.

And all of this is not only because I love to create foods using the figs, but also because if I leave them in the fridge, I will eat them all as-is. All of them. In a matter of hours. So, not only do I need to be creative, but I need to be creative rather quickly.

This year, I’ve discovered the wonder of using figs in smoothies. I’ve always been one to put dates in my smoothies as a means to sweeten them, but it wasn’t until recently that I tried using figs this way.  Well I can tell you with certainty that they give this smoothie a great sweetness and an incredible texture. And they are so pretty as a garnish too!

It’s so important to eat seasonally. Eating with the seasons means you are getting the highest level of nutrients from your food at the most affordable prices. Fruits and vegetables that are in season are reasonably priced, provide the most nutrition, and are less-likely to be tampered with in terms of additives and preservatives. Read this article about what’s in season during late summer and then go wild… like I do with figs.

This is a smoothie that vanilla lovers will go crazy for. For some reason, many of my favorite smoothies are chocolate, but this one is now at the top of my favorites list. I just love the taste of the almonds mixed with the figs. There’s no actual vanilla in it, so maybe it’s one of those illusions — one of those we eat with our eyes things — because this tastes very vanilla to me. Whatever the reason, it is so creamy and so clean tasting and so delicious. And, it’s really good for you!

Free healthy digestion ebook

Figs are great for your digestion. For more digestive tips, download my free Healthy Digestion ebook now.

Fig Almond Smoothie

Here are some of the amazing healing ingredients in this Fig Almond Smoothie:

Oat milk is the base of this smoothie. Oats are good for lethargy and anemia, can soothe digestion, and can help strengthen your bones. Oats are also good for reducing cholesterol, so they are a heart healthy choice. This ancient grain can also help reduce some types of swelling in the body and, a little known tidbit: they can be eaten to help stop lactation.

I use cauliflower for breads, crusts, rice, smoothies… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

Collagen actually heals tissue, it helps to heal your intestinal/gut lining.  Some people who suffer from IBS and other common intestinal issues, have been found to have decreased levels of collagen in their bodies; adding collagen has helped heal these conditions. Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

Figs have the highest amount of calcium of any fruit and are a good source of fiber. They are good for anemia, constipation, indigestion and fever, and they are also good at fighting fatigue and boosting memory retention.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming.

Fig Almond Smoothie

If you make this Fig Almond Smoothie  recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Fig Almond Smoothie
Print
Recipe type: paleo, vegan, vegetarian, grain-free, gluten-free
Cuisine: smoothie, breakfast
Author:
Prep time:
Total time:
Serves: 1
This Fig Almond Smoothie is a great alternative to all those chocolate and green smoothies we love so much. This smoothie is so creamy and light... you'll love it!
Ingredients
  • 1 cup oat milk (make sure it's gluten-free if you need it to be)
  • ½ cup frozen cauliflower florets
  • 3 ice cubes
  • 1 scoop of collagen
  • 3 figs
  • ½ tsp almond extract
  • small pinch of salt
  • ¼ cup fresh chopped coconut (or can use coconut cream)
  • ¼ tsp cinnamon
Instructions
  1. Combine all ingredients in blender.
  2. Whiz it up until smooth and creamy.
  3. Pour into a pretty glass.
  4. Enjoy!

Fig Almond Smoothie

Dairy Free Creamy Cauliflower Bone Broth Soup

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This Dairy Free Creamy Cauliflower Bone Broth Soup is creamy, delicious, and healing! It’s topped with crispy spicy chickpeas and fried herbs… oh my!
cauliflower bone broth soup

I’m so happy that fall is in full swing here in New York City. The leaves are changing and they are just gorgeous. Every time I go outside, I’m engulfed by amazing vibrant reds and yellows and oranges. It makes me happy. And, it makes me crave soup.

The other day, I came inside and my head was still filled with all of these bright autumnal colors. I threw open the windows, let the crisp air inside, and I set about making a healing pot of soup.

I find it amusing that with all of these hues in my head, the soup I ended up creating is so deliciously devoid of bright colors. I just love the creamy whiteness of this dairy free creamy cauliflower bone broth soup. There’s something about it that’s just so calming. It’s as smooth as velvet, with such a pleasant mild flavor, that I just can’t seem to get enough of it.

One of the favorite combinations is a smooth creamy soup base that’s topped with some really flavorful and textured toppings. So, I topped this delicate soup with some bold spicy crispy chickpeas and some fried herbs. OMG… this is truly mouth watering.

One of the simplest ways you can make your soups as healing and as flavorful as possible, is to use a good quality bone broth in place of traditional broth or stock or water. Of course you can make your own homemade bone broth, but these days there are so many awesome pre-made bone broths on the market, your healing pot of comforting soup can be ready in no time at all. (See the recipe below for the bone broth I used in this soup recipe.)

As a wellness/health coach here in Manhattan, I teach many of my clients to use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier. And, as in this soup, it makes an awesome substitute for cream!

I love to customize recipes for specific health concerns. Let me customize a skillet recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!

This soup will help keep you youthful inside and out. Read this article to learn more foods you can add into your diet to help keep you young and healthy — there are lots of great recipes in this article too!

cauliflower bone broth soup

Here are some of the awesome healing ingredients in this recipe for Dairy Free Creamy Cauliflower Bone Broth Soup:

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. (See the recipe below for the awesome ready-made bone broth I used in this soup recipe.) It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Cauliflower helps digestion and is great to eat if you are experiencing constipation. It can help with age-related memory loss and it contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can also help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Sage is great for your digestion, especially if you have loose stools. It’s also good for memory loss and for Alzheimer’s.

cauliflower bone broth soup

If you make this Dairy Free Creamy Cauliflower Bone Broth Soup, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Dairy Free Creamy Cauliflower Bone Broth Soup
Print
Recipe type: gluten free, dairy free
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This Paleo Cauliflower Bone Broth Soup is so creamy and so healing! It's simple to make, and it's one of the most comforting soups you will ever have.
Ingredients
  • ¼ cup extra-virgin olive oil, divided
  • 1 can chickpeas, rinsed and drained
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp chipotle chili powder
  • ¼ tsp turmeric
  • Pink Himalayan salt and black pepper, to taste
  • 1 med onion, chopped
  • 1 large head cauliflower, cut into chunks
  • 16 oz. bone broth of your choice (I used this awesome bone broth)
  • handful of fresh parsley leaves
  • handful of fresh thyme leaves
  • white truffle oil, for drizzling on top of each bowl of soup
Instructions
  1. Preheat your oven to 400°F.
  2. Line a rimmed baking tray with parchment paper and spread the chickpeas out on it.
  3. Drizzle about 2 tsp oil onto the chickpeas. Sprinkle on the smoked paprika, chili powder, chipotle chili powder, and turmeric. Toss until evenly coated.
  4. Place the tray in the oven and set your timer for 10 minutes. Check the chickpeas. If they are not crispy yet, stir them up and put them back in the oven, checking them every 5 minutes so that they do not burn. They are done as soon as they are a bit crispy.
  5. Remove them from the oven and set aside.
  6. In a large stockpot, heat 1 Tbs oil.
  7. Add the onion. Season with salt and pepper.
  8. Saute over medium heat until beginning to soften.
  9. Add the cauliflower.
  10. Season again with salt and pepper.
  11. Add the bone broth.
  12. Stir.
  13. Cover and cook over low heat, until the cauliflower is softened, and a fork can easily be stuck through the center of one of the larger pieces. Mine took about 25 minutes.
  14. Meanwhile, heat 2 Tbs oil in a small skillet. Add the sage leaves, and let fry about 30 seconds or until crisp. Remove to a paper towel with a slotted spoon.
  15. Next, add the parsley leaves and let fry until crisp. Transfer to the paper towel.
  16. Transfer half of the cauliflower onion mixture to your blender. Cover the blender with a clean dish towel and hold it tightly over the top. Blend until completely smooth. Transfer the blended mixture to a bowl and then blend the rest of the soup. Taste the soup and season with salt and pepper if necessary.
  17. Ladle the creamy soup into individual bowls.
  18. Top with chickpeas, sage leaves, and parsley.
  19. Drizzle generously with truffle oil.
  20. Enjoy!

paleo cauliflower bone broth soup

Espresso Chocolate Chip Smoothie

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This delicious espresso chocolate chip smoothie will give you energy, balance your hormones, and make you smile!
espresso chocolate chip smoothie

When I start out to make a smoothie — which I do many times a week — I almost always stop, close my eyes, breathe deeply, and really notice what kind of flavor combination my mouth wants and what kinds of superfoods and healing ingredients my body needs. Yes, I’m aware that I turn the business of smoothie making into an oddly serious affair, but hey, it works for me. And today, this espresso chocolate chip smoothie is what I wanted and needed.

Every Saturday and Sunday morning, we take our two huge dogs to Central Park for coffee and croissants. We get coffee. The dogs get croissants. We sit by the lake and people watch. It’s awesome. And then we come home and have breakfast. One of the reasons it’s not so hard for us to sit there and watch the dogs eat while we just have coffee, is that we know when we get home we can have a smoothie like this.

Today, we sat on our bench at the lake. The weather was just perfect. There was a slight breeze and the scent of coffee and wet dogs in the air… haha that’s really true. We watched the remote control boats, the hundreds of dogs running around, and we just sat. It’s kind of meditative for us.

Then we walked back home. Now, I’m really ready for something good.

For me, some types of smoothies seem to work best for breakfast.

And, some are more for an afternoon pick-me-up.

And some work anytime.

This espresso chocolate chip smoothie is more of a breakfast smoothie for me, but I did serve it to Steve in the afternoon and that was perfect for him… so, this is an anytime smoothie.

One of my favorite things about this recipe is that you don’t have to actually brew coffee for it. I’ve made smoothies with coffee before, and I brew hot coffee, then either stick it in the freezer so it will cool or add ice and hope it doesn’t get too watered down. It works, and I’ve never really minded the process…

But now, I’ve found espresso coconut water (see recipe below for details) that actually tastes like coffee, so all I have to do is use the espresso coconut water as a base. Easy-peasy.

And, if you’re in the mood for a fruity smoothie treat, try my recipe for Pink Pitaya Mango Smoothie Bowl.

espresso chocolate chip smoothie

I’m on a big customized-recipe-creation kick right now… let me customize a smoothie recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.

espresso chocolate chip smoothie

Here are some of the awesome healing ingredients in this espresso chocolate chip smoothie recipe:

In Chinese medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I used espresso coconut water for this recipe, and I added coconut butter.

I use cauliflower for breads, crusts, rice… everything. One of my favorite uses is in smoothies — when used frozen, it’s a great thickening agent that really has no taste, so it’s a perfect base for whatever you are adding into your smoothies. Cauliflower can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (my menopausal friends will appreciate this benefit!), and weight loss. It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation.

Raw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido. This recipe makes use of raw cacao powder and raw cacao nibs.

Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes. I use sunflower seed butter in this recipe.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Dates are rich in potassium, dietary fiber and tannins. Fiber is good for your gut and tannins help the body fight inflammation and infection. Dates are also rich in vitamin A and iron. The most amazing thing about dates is that they can be used to replace sugar in almost anything. I stopped using sweetened protein powders in my smoothies and now I use unsweetened ones but I add a few dates.

espresso chocolate chip smoothie

If you make this Espresso Chocolate Chip Smoothie, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Espresso Chocolate Chip Smoothie
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Recipe type: smoothie, breakfast, snack, blender
Cuisine: paleo, vegan, vegetarian
Author:
Prep time:
Total time:
Serves: 1-2
This delicious smoothie will give you energy, balance your hormones, and make you smile!
Ingredients
Instructions
  1. Put all ingredients, except cacao nibs, into your blender.
  2. Whiz it up.
  3. Pour into glasses.
  4. Top with cacao nibs.
  5. Enjoy!

espresso chocolate chip smoothie

Eating To Ward Off Cancer

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Eating to ward off cancer means removing the foods from your diet that cancer cells feed on, while simultaneously adding in the food, herbs, and supplements that cancer cells hate. Read more

Cauliflower No Potato Salad

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It’s potato salad season. But… ugh… sometimes I know my body doesn’t want all the starch of potatoes. Do I suffer? Nope, I just make this cauliflower no potato salad. Read more

Strawberry Cauliflower Smoothie

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Are you having problems with memory loss? Try some cauliflower!

strawberry cauliflower smoothie

Cauliflower in a smoothie? Yes! You can stop rolling your eyes and scrunching up your nose. This is delicious. And creamy. And healthy. And easy. It’s true, and this strawberry cauliflower smoothie is now my new favorite. But, don’t just take my word for it — after I posted a video for this smoothie on Facebook, many people felt the same need I did (to make it NOW) and the result was unanimous — it’s awesome!

The idea for this recipe came from Laney at Life Is But A Dish. As soon as I saw her post, I knew I had to try cauliflower in a smoothie. I mean I had to… I went immediately to the store and bought a bag of frozen cauliflower. I don’t think I’ve ever bought frozen cauliflower. But I bought a big bag and it’s amazing in this strawberry cauliflower smoothie.

What does it taste like? I know you are wondering… it tastes like strawberry ice cream. Yup. It does. Okay — slight disclaimer — I haven’t had real ice cream in probably about 15 years… but to me it tastes like that.

I used some of my favorite superfoods and healing ingredients in this recipe, so feel free to customize yours however you like.

I know you are going to love this one!

And, if you are looking for another great smoothie recipe, try my Pineapple Turmeric Smoothie.

strawberry cauliflower smoothie

Here’s what makes this strawberry cauliflower smoothie so healing:

Strawberries help get rid of excess alcohol in your body and they are good for your heart. They even help reduce plaque in your mouth and can make you feel better if you have an annoying dry cough or if you feel bloated from eating too much. So, if you’ve overindulged, strawberries are great for you.

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation.

Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

In eastern medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. This smoothie contains coconut oil.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. For this smoothie I used store-bought cashew milk, but sometimes I make it myself… but I lazed out a bit here.

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can. I know there are differing opinions as to whether bee pollen is vegan; so if you would prefer to leave it out, that’s just fine.

I love to add bananas to smoothies; they give it a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

strawberry cauliflower smoothie

Strawberry Cauliflower Smoothie
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Recipe type: paleo, whole30, vegetarian, smoothie, snack, breakfast, superfoods
Cuisine: recipe inspired by: Life Is But A Dish
Author:
Prep time:
Total time:
Serves: 2
Don't let the cauliflower fool you -- this smoothie tastes like strawberry ice cream!
Ingredients
  • 1 cup frozen cauliflower
  • 1 cup frozen strawberries
  • 1 Tbs collagen powder
  • 1 scoop Vital Reds powder (This is optional, but I used it and it's a little sweet, so if you are not using it I would add 2 pitted dates to the blender for sweetness.)
  • ½ a banana
  • 1 Tbs coconut oil
  • 1-1/2 cups cashew milk (or non-dairy milk of your choice)
  • 2 tsp bee pollen (I use this one)
Instructions
  1. Put all ingredients in a blender.
  2. Whiz it up til smooth.
  3. Enjoy!

strawberry cauliflower smoothie

Cauliflower Chickpea Soup

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Chickpeas can soothe irritability and boost your mood!

cauliflower chickpea soup

This is one of my most-requested soup recipes (especially from my daughter — it’s her favorite). I first published this cauliflower chickpea soup recipe many years ago when I first started blogging. In fact, this soup is one of the reasons I started blogging — so many people wanted this recipe, that I figured I would post it on-line… and the rest is history.

Now, years later, my daughter came to visit this week and it still put a big smile on her face when she called me on her way here and said she was hungry and I was able to tell her that this soup was waiting for her. You just gotta love a kid who can be made happy by the little things in life…   It makes me especially happy that she loves food and I love to cook!

The creaminess of this soup is unparalleled. Yet, there’s no cream — it’s completely vegan. There’s not even any non-dairy milk in it. The base of this soup is entirely made from cauliflower, onion, and garlic. It gets whizzed up in the blender and the result is like a bowl of chowder that tastes like it’s made with heavy cream.

This cauliflower chick pea soup recipe can be whipped up on a busy week night. It’s also impressive enough to serve when you are entertaining.

I can’t say enough good things about this soup.

It’s really creamy and decadent tasting.

It’s really easy to make.

It works perfectly as leftovers — so, if you make a big pot and put it in the fridge, you will be able to eat healthy all week long.

It really is perfection in its simplicity.

If you want another great recipe with mood-lifting chickpeas, try my recipe for Vegetable Hummus Dip.

cauliflower chickpea soup

cauliflower chickpea soup

This soup is simple, but it has great healing ingredients:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier. And, as in this soup, it makes an awesome substitute for cream!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

cauliflower chickpea soup

Cauliflower Chickpea Soup
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Recipe type: soup, comfort food
Cuisine: vegan, vegetarian, simple
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This simple soup is vegan, decadent, and just perfect in it's simplicity!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 2 med yellow onion, roughly chopped
  • 1 head cauliflower, roughly chopped
  • sea salt and fresh ground pepper, to taste
  • ½ tsp hot red pepper flakes, or to taste
  • 5 garlic cloves, smashed
  • 2 16-oz cans chickpeas, drained and rinsed
  • white truffle oil, to drizzle on soup when serving
Instructions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onions and garlic and cook, stirring, about 3 minutes.
  3. Add cauliflower, red pepper flakes, about 2 tsp salt (or to taste), and about 20 grinds of black pepper.
  4. Pour in 6 cups of water.
  5. Bring to a boil, then reduce the heat, cover partially, and simmer for 40 minutes.
  6. Pour the soup, in 3 batches, into the blender and whiz it up until completely creamy and smooth. (I used my Vitamix and it worked great.) *NOTE: when pureeing hot liquid in blender, cover the top tightly with a clean dish towel so that the steam can release and you can stay safe!
  7. As the batches are pureed, pour them into a large bowl. When all are done, transfer the soup back into the pot and add the chickpeas to the soup in the pot, and simmer for 15 minutes.
  8. Ladle into bowls and drizzle a little bit of white truffle oil on top of each bowl.
  9. Enjoy!

cauliflower chickpea soup

Lemon And Herb Cauliflower Rice

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It’s time you jumped on the cauliflower rice bandwagon, so try this lemon and herb cauliflower rice recipe…

lemon and herb cauliflower rice

Cauliflower rice is awesome. It’s easy, it’s grain-free, it’s so healthy, it’s delicious, and best of all, you can customize it to go with any dish you are serving.

This particular recipe goes with almost anything. I serve it with spicy chicken, steamed veggies, all kinds of fish, and, my personal fav: Lemon And Herb Cauliflower Rice topped with cold seafood salad. Here’s my recipe for Seafood Salad With Garlic And Oil…

Truth be told, I also really love it as a breakfast backdrop for eggs, kale, and avocado…

I don’t remember the last time I ate traditional rice. I never feel like I need it or miss it, especially when easy substitutes like this Lemon And Herb Cauliflower Rice are so easy to make. Is everyone jumping on the cauliflower rice bandwagon? It feels like everywhere I go it’s a side dish option… or maybe it’s just that since I’ve become such a fan of it I’m noticing it a lot more. It’s kind of like, which came first… the chicken or the egg?

I have had people tell me cauliflower rice is too hard to make. IT’S NOT HARD TO MAKE! It’s getting even easier to make because so many stores are selling the cauliflower already shredded into “rice” in plastic containers and in bags. But, if you need to make it out of an actual head of cauliflower, all you do is cut the head into big chunks, drop it in the food processor and pulse the machine ten to fifteen times. Done. Not so hard…

But, if you are like many of my friends who hate to spend any time in the kitchen, look around for the pre-riced version, because it really is much easier and faster to make than traditional rice. And to turn it into this Lemon And Herb Cauliflower Rice, all it takes is tossing stuff together in a bowl…

lemon and herb cauliflower rice

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a simple recipe with your name on it…  So CLICK HERE  to be taken directly into my calendar to sign up for your free phone consultation.

lemon and herb cauliflower rice

Here are some of the amazing healing ingredients in this lemon and herb cauliflower rice recipe:

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

 

 

 

lemon and herb cauliflower rice

If you make this Lemon Herb Cauliflower Rice recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Lemon And Herb Cauliflower Rice
Print
Recipe type: side dish, cauliflower
Cuisine: paleo, whole30, vegan, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Here's a side dish to go with everything! You can make it as-is, or customize it with different flavors and ingredients to go with whatever you are serving... and it really is easy!
Ingredients
  • 1 head cauliflower (or 1 bag or pre-riced cauliflower)
  • sea salt and black pepper to taste
  • ½ cup vegetable broth
  • 4 scallions, sliced
  • zest of 1 large lemon
  • ¼ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh parsley
Instructions
  1. If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice.
  2. Heat the broth over medium heat, in a large skillet with sides, or a medium saucepan.
  3. Add the rice and cook, stirring often, until it is slightly tender, but not mushy, about 5 minutes.
  4. Remove the rice to a large bowl and stir in remaining ingredients.
  5. Serve with everything.
  6. Enjoy!

 

lemon and herb cauliflower rice