Time will always feel like a luxury, but that doesn’t mean that it is impossible to get ahead of the game. Preparation has been my best tool of surviving what some might deem the social awkwardness that comes along with a Celiac Disease diagnosis. With the onset of Wheat Belly fame, I have had a few people in my social circle come out and say that wheat doesn’t treat them so sweetly either. Their second confession is that they find it very difficult to eat wheat and gluten free, when a pastry and a traditional sandwich is always readily accessible. And to that I must say that preparation and planning goes a hell of a long way. Building up an arsenal of good clean eats, start small, it is a surefire way to keep your belly and body happy.
Say with a soup like this one here, it is quick, easy and tastes better with age. Not to mention that cauliflower is packed with Vitamin C and Vitamin K making it is great weapon against inflammation and immune system deficiencies.
Squirreling away a few meals and snacks into your pursue or bag and fridge will help you stay away from the food that is making you feel like garbage. I promise you won’t catch yourself saying “I really shouldn’t have eaten that” nearly as often.
The Beet Goes On Cauliflower Soup
2 cups of cauliflower florets
1 medium onion, diced
2-3 garlic cloves, sliced
optional creamer: 1/3 cup of soaked raw cashews or diced potato
2 ½ cups of DIY Chicken Stock or your favourite vegetable stock
1 tsp of ground thyme
3 springs of fresh rosemary, minced
3 small roasted chioggia beet (any beet will do), chopped or finely diced
3 tablespoons of capers, roughly chopped
Or sub out with 1 tablespoon of white wine vinegar
zest of one large lemon
juice of half of one lemon
3 tablespoons of chopped fresh parsley
Bring a deep saucepan to medium heat, add in onions with a pinch of salt, cook down to soften and slightly caramelize. Add in garlic, rosemary and thyme and stir for another minute. Pour in cauliflower (and potatoes if using) and stir occasionally for two minutes. Pour n your favourite stock and cover with a lid. Cook for twenty minutes or until cauliflower is tender. Add in soaked cashews if using. Using an immersion blender, or a traditional blender, or a fork or masher bring to a smooth consistency. Taste for spice and seasoning. Let simmer on lowest setting for another five minutes.
While the soup is finishing up add in all components of garnish into a bowl and lightly stir to combine. Allow the garnish to sit for five minutes to marinate.
Ladle soup into a cup or bowl with a spoonful of garnish on top.
Serves 3-6 depending on if it is appetizer or main.