Tag Archives: healthy eating

Cauliflower Soup

creamy-cauliflower-soup-sans-cream During my juice cleanse, I always try to make some roasted cauliflower soup for dinner one night, especially when I find some beautiful heads of cauliflower at the market. This soup is creamy and rich without all of the added dairy (but of course, feel free to add a little cream should you feel so inclined!). Let me know what you think!

Roasted Cauliflower Soup
Serves 8

You will need:

– 2 heads of cauliflower broken into pieces
– 1/4 cup olive oil for tossing the cauliflower
– 1 teaspoon salt
– 1/4 cup olive oil for the shallot
– 1 medium size shallot chopped
– 3 stalks of celery diced fine
– 3 cloves garlic minced
– 8 cups chicken or vegetable stock
– 1/4 cup skim milk optional*
– 8 tablespoons truffle oil optional*

To prepare:

Preheat the oven to 400 degrees F. Toss cauliflower with oil and salt and place into the oven for 45 minutes until nicely browned.

4b648ddce8ca008c1b439e9fada07567 While the cauliflower is roasting chop shallots and celery, mince garlic. Place shallots, celery and garlic and 1/4 cup oil in a heavy stock pot on medium heat saute until transparent. Add roasted cauliflower to the garlic, shallot celery mixture, add stock (and milk* if you like) and warm for 10 minutes. With a handheld blender or in a food processor place the soup in the processor, or hand blend in the stockpot  blend until smooth. Place on heat for 1/2 hour and serve warm with 1 tablespoon truffle oil per serving.

*This is a no cream recipe although you can add a little skim milk if you want the soup to look lighter and creamier.

 

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A healthy way forward 2021: favorite green juice

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Today I’m sharing my favorite green juice. This one is a staple for me, and I love it as a mid-day boost.

Go to Green Juice
serves 4

You will need:
– 2 cup fresh basil
– 6 cups baby spinach
– 3 green apples
– juice of 1 lime

To prepare:
Put everything in your blender, blend and enjoy it!

Tip: put any leftovers in sealable jars (such as a weck or mason jar) for easy snacking throughout the week. Shake it up and pour it into a glass!

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A healthy start 2021

Welcome 2021! I must say I have never been so happy to greet a new year!

As always, I will be launching the year with a healthy mantra. I have been promoting healthy January, otherwise known as Juice January, for the past 9 years. Can you believe it?

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It was all about juicing for most of those 9 years. We have come a long way baby!

This year will look a little different. I think that eating healthy is the way forward. I will be sharing some recipes and some new rituals I have introduced to my day. I will be sharing what I discovered in 2020. I started a yoga practice and meditation practice. I try to do yoga at least 5 times a week, there are so many choices online so find what’s best for you. However, I found a practice that is perfect for me, it is geared to every type of mood or physical issue. My son who lives in Austin, TX turned me on to Yoga with Adriene  I find her not intimidating which is great, her poses are doable and help me physically as well as mentally.

Additionally, trying new recipes was part of my daily routine. I will be sharing a few juice recipes, but mainly I will be talking about how to introduce calm and patience into your life.

2020 taught me to be much more mindful and to be kinder. I am hoping that the challenges we have been through in 2020 allow us to step back and see how change can be a better way forward. I hope you all tune in to 2021. Wishing a happy healthy 2021 to everyone!  Love you guys.

xx Annette

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Yoga with Adriene

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Juice January is BACK and better than ever

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If you’ve been around here for a while, you are familiar with my annual Juice January regime. However, if you’re new, allow me to explain:

Every year, beginning on January 1, we get back on track with a month of healthy foods and healthy habits, and we are in it together! The idea is to eat cleanly in order to rid ourselves of the previous month of indulgence while setting ourselves up for a successful new year.

Over the years, I’ve gone from a strict juice diet to one that incorporates other healthy foods too, and let me tell you, it’s fun and delicious. Who wants to join?! I’ll post easy go-to recipes here all month long. There will be a lot of salad and soup because it’s seasonal and healthy, but there will also be a lot of juice recipes to ensure we get our fruits and veggies. In fact, I’m starting with a juice recipe today:

 

Basic Juice Recipe
Kale Apple Ginger Juice

You will need:
– 1 cup of kale
– 1 apple with the peel
– 1 inch piece of ginger
– 1/4 cup water + 1/4 cup ice

To prepare:
Place all the ingredients into your NutriBullet or juicer. Process for 30 seconds and enjoy!

 

Happy January! xx

Image from Williams Sonoma

Photo: Con Poulos

Styling : Alison Attenborough

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Guest Post from Yaniv Cohen:: Let’s talk about spices

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You are going to love our guest contributor today…Yaniv aka The Spice Detective. Yaniv and I met through mutual friends in Mykonos about 10 years ago. He was working as partner in a big Miami/NY catering company, and obviously we had tons in common, food events, you get the picture. We hit it off like a house on fire. Over the years, he has continued to build his company. We have kept in touch, and a few years ago Yaniv starting sharing his healthy recipes and his healing spice philosophies. I was hooked. I loved the idea and the shift in focus he had. I was impressed. So that is why I wanted to have him share his knowledge with you in a post for Juice January, and lucky for me, he agreed. Thank you Yaniv! xx I have a feeling this will not be your last time on my blog sharing amazing, healing and delicious recipes.

Take it away Yaniv…

Let’s talk about spices…and health. Many of you might not be aware of the incredible power of spices…

So what are spices? A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish.

Have you ever wondered why steamy, humid hot climate regions typically have the spiciest cuisines? And why spices are more commonly used in warmer climates? Think about India, north Africa and Thailand  for instance. The answer is simple: spices have powerful antimicrobial properties which helps preserve food and meats in regions around of the globe that have more infectious diseases due to the climate conditions.

But spices are more than just antimicrobial powders. Spices contain anti-inflammatory agents. They are full of antioxidants, vitamins and minerals, too. So for your next meal, sprinkle more spices on your vegetables, meats, fish, desserts and drinks.

If you need ideas, information, and recipes I invite you to get inspired by following me, The Spice Detective, on Instagram and join me on the spice trail.

Since there is so much to say about spices, and not nearly enough time to do so, I selected one of my favorites, turmeric, to share with you today.

Turmeric is a spice that’s no longer an enigma. From its amber color and its earthy aroma to its unique medicinal properties, it’s easy to see why this golden yellow powder rightly earned the title of the spice that heals. Known as the anti-inflammatory spice, turmeric is one of the most scientifically researched spices to date—with a history that goes back as far as thousands of years. Not only does it bring color and flavor to a bowl of white rice, but it actually acts as a one stop shop for your entire medicine cabinet.

Here is an easy yet delicious recipe  to combine my beloved cauliflower with my favorite spice, turmeric. Cauliflower is finally becoming more popular in American cuisine. It is healthy, delicious, versatile and beautiful. This recipe produces a gorgeous side dish that deserves to be a star on any dinner table. In addition, this is what I’d like to call easy, breezy, lemon squeezy! Simple to make, delicious to taste and healthy to no end!

 Turmeric Roasted Cauliflower
 serves 2-4

 You will need:
– 6 qt (6 l) water
– 2 tbsp (30 g) turmeric
– 3 tbsp (45 g) salt, plus extra, to taste
– 1 whole cauliflower
– 4 tbsp (60 ml) extra-virgin olive oil
– Pepper, to taste
– Few thyme springs
– Tahini for serving (optional)
– Cilantro chutney (optional)

To prepare:
Preheat the oven to 450°F (232°C).

In a large pot, bring the water, turmeric and salt to a boil. Reduce the heat and carefully add the whole cauliflower. Simmer for 15 to 20 minutes, or until the cauliflower is tender but not falling apart.

Place the cauliflower on a baking sheet, drizzle the olive oil over it, sprinkle the thyme and bake for 10 to 15 minutes, or until the top of the cauliflower is lightly charred. Remove from the oven and place on a serving plate. Serve drizzle tahini and cilantro chutney and serve.

For the Cilantro Chutney

You will need:
– 1/2 cup olive oil
– 2 bunches cilantro
– 4 garlic cloves
– 1 jalapeno
– cumin, salt, and pepper to taste

To prepare:

Mix two bunches of cilantro, 4 garlic cloves and one jalapeno in a food proceed and work until finely chopped.

Place in a mixing bowl, add half a cup of olive oil, salt and pepper to taste along with a dash of cumin and mix well.

For Tahini

You will need:
– 1 cup tahini
– 1 cup water
– 2 tablespoons fresh lemon juice
– 3 garlic cloves, crushed
– salt and pepper to taste

To prepare:

Mix one cup of raw tahini with one cup of water , 2 tablespoons of lemon juice salt and pepper to taste and 3 crushed garlic cloves in a mixing bowl. Whip thoroughly for 10 minutes until smooth tahini forms. If too thick, add little more water and whip again.

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