How versatile cauliflower is! It is a pack of vitamins and fibre. Cauliflower belongs to the same family as cabbage, broccoli, and most of green leaf vegetables.
Its taste is mild, creamy and slightly sweet, that makes it a perfect candidate to be partnered with delicate almond flavours. I am delighted with this combination, this is why my soup doesn’t have many ingredients and it has two simple steps to cook. A perfect soup for spring or autumn, hope you will enjoy it too.
Cauliflower and Almond Soup
1 L filtered water
1 L almond milk
1 Kg fresh cauliflower
1 leek white (about 20 cm)
Optional: 0.5 g saffron
1. Separate all the cauliflower florets and finely slice the leek. If using saffron soak it in little water.
2. Cook the vegetables in the water with seasoning until soft, then add the saffron.
3. Process the soup until smooth by gradually adding the almond milk. Serve warm.
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Cheese lovers might not approve my post.
I consider myself lucky as I am well with goat or sheep dairy products whereas cow milk products don’t agree with me. A friend of mine, who is vegan, introduced me to an almond feta cheese and I loved it.
After a few experiments, I found that a texture of cashews are more to my liking for the vegan feta cheese option. I have other recipes with cashew as an ingredient and you can find more information on this product there, for example lemon and cashew dessert .
Here I am, publishing the final version of my new recipe, please enjoy!
Vegan Cashew Feta Cheese.
2 cups raw cashews
1/2 teaspoon table salt
3/4 cup virgin olive oil
3 cloves garlic, finely sliced
2 soft rosemary, chopped
a few dill, chopped
1/4 lemon, juice separated and put aside.
1 teaspoon pepper corns
*a glass jar min 400ml; a tray or a container about 30cm x 40cm.
1. Overnight, soak the cashews in the filtered water, also infuse the oil with all the dressing ingredients.
2. On the next day, rinse and process cashews in the food processor with salt and the lemon juice saved from last night until smooth and fine.
3. Place baking paper on the tray or container, transfer processed cashews and make an even layer about 1.5-2 cm thick, cover airtight and refrigerate for a few hours.
4. Cut the whole cashew layer into the cubes or ‘fingers’.
5. Place the herbs from the infused oil into a glass jar and stack the cashew feta pieces on top, then pour the oil over it. Refrigerate for 2- 3 days before consuming.
Copyright © MagicTableCloth
Yet another Pumpkin recipe!
If you’ve managed to quit the sugar or trying to, but craving for a jam, try this recipe. You will love it!
Maybe you have some baked pumpkin left from Pumpkin Bread recipe, then this will be a great use for it.
This recipe also contains chia seeds; such a good source of calcium, protein, magnesium and phosphorus. Enjoy and stay healthy.
Pumpkin and Chia Jam
500 g ripe sweet pumpkin, alternatively roasted ready-to-use pumpkin
2 tablespoon black Chia seeds
3 tablespoon honey, for diabetic version use 1 teaspoon of Stevia sugar or add no sweetener at all
1. Preheat oven to 185C. If using ready-to-use pumpkin go to step 3.
2. Remove the pumpkin seeds, cover and bake for 50 minutes or until soft.
3. Transfer all the soft pumpkin including any liquid collected in the pumpkin into a food processor, add chia seeds and honey. Process until smooth and put into a glass jar to refrigerate.
Copyright © MagicTableCloth
Spinach is very versatile and it is easy to incorporate spinach into a diet. That is great because spinach has so many health benefits. Vitamin C, or ascorbate, is chemically the simplest vitamin. Unlike humans, plants can synthesise ascorbate, accumulating it up to 10% of the total water-soluble ‘carbohydrates’, according to research findings. The washing process of pre-packaged spinach, which uses circulating water with chlorine-based sanitiser, “can be a potential source of ascorbate loss and younger plant tissues often have higher ascorbate concentrations than older ones, e.g. in spinach.” (Food Chemistry 233 (2017) 237–246) So, if you are buying spinach for a salad, try the baby spinach that is sold unpacked and wash it yourself.
The following is very interesting too:
“Dark green leafy vegetables are primary food sources for lutein and b-carotene, however these bioactives have low bioavailability… Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for b-carotene liberation were similar, whereas that of b-carotene accessibility was only about two-fold.” (Food Chemistry 224 (2017) 407–413) This is good to know, well supports my recipe for Tabouleh. They call lutein ‘eye vitamin’.
Spinach can be added to many savoury dishes, raw or cooked. I prefer cooked spinach in winter and raw in summer. We are in the middle of the winter right now in Australia. And, here I am again with a new soup recipe. Please enjoy!
Cloudy Spinach Soup
I created Teff cookies and I found them magical. First, one cookie keeps you going for a few hours and also, they are great for weight management.
Besides Teff’s high-fibre and high-protein qualities, which were mentioned in the previous posts for Teff recipes, this super grain also contains vitamins K, B1, B2, B3, B6 and C, which is unique for a grain. Combination of minerals is also admirable, just a few to mention: copper, zinc, magnesium, iron (which is easily absorbed), and what is the most attractive for me is high amounts of calcium. If your body, like mine, doesn’t agree with dairy products, Teff is a very good option for calcium consumption. This array of vitamins and minerals found in Teff makes it a healthy, weight-managing and bone-strengthening food.
There is also a nut butter ingredient in my recipe. My choice is a cashew nut butter, which I love using for my desserts. However, a similar result can be achieved by using peanut butter. Peanuts have more protein than any of the other nuts. Also, peanuts champion the other nuts with plant Sterols, which can help lower bad cholesterol in your body and reduce the risk of heart disease. Cashews have the lowest fat content (the same as pistachios), although peanuts aren’t far behind.
1.5 cups Teff flour
Hawthorn (Greek Crataegus) is a beautiful plant that grows in all continents now. The leaves, flowers and berries have health benefits and they are used to produce medicine for heart diseases.
The British Homeopathic Review revealed of Dr. Green (Ireland):
“… For many years had a reputation for the cure of heart disease that caused patients to flock to him from all parts of the United Kingdom. He cured the most of them and amassed considerable wealth by means of his secret.
For, contrary to the code, he, though a physician in good standing, refused to reveal the remedy to his professional brethren. After his death … (in 1894), his daughter, a Mrs. Graham, revealed the name of the remedy her father had used so successfully. It is Crataegus oxycanthus …”
The health qualities of Hawthorn are still being researched:
‘This study was to investigate the anticancer effects of the peel polyphenolic extract (HPP) and flesh polyphenolic extract (HFP) from hawthorn fruit in human MCF-7 breast cancer cells. It was found that the polyphenol and flavonoid contents of HPP were significant higher than that of HFP. Both HPP and HFP inhibited cell growth in a dose-dependent manner with …, suggesting that HPP was more effective against MCF-7 cells than HFP. … All these findings indicate that hawthorn fruit, especially its peel, is an excellent source of natural chemopreventive agents in the treatment of breast cancer.” (Food Chemistry, Volume 141, Issue 2, 15 November 2013, Pages 1008-1018)
Hawthorn tree, Daylesford
Cashew tree produce cashew apples, and cashew apples have cashew seeds. The green seeds are processed, and we find them as light brown cashew nuts on the food store shelves.
From a traditional stir fry to a modern cashew milk, from breakfast to dinner, cashew nuts prove to be more versatile every day. Health benefits of the cashew nuts inspire not only many of us who experiment with home cooking but also some food manufacturers.