Latest Health News in Crofton - Nutritional Healing Center

ROASTED ASPARAGUS, CAULIFLOWER, AND MUSHROOM SOUP

1/31/2020

Ingredients

1 - 1.5 lbs asparagus*
1 medium sized head of cauliflower
3 tbsp olive oil divided
1/2 large yellow onion chopped
8 oz sliced brown mushrooms
2 cloves garlic crushed
5 cups vegetable broth
Juice of 1 lemon about 3 tbsp
2 tsp lemon zest
1 cup fresh loose basil leaves
Salt and pepper to taste

Instructions

Preheat your oven to 400 degrees.
Prepare the cauliflower and asparagus: chop bottoms off the asparagus stalks and discard, slice the remaining stalks into 2 inch long spears. Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 tbsp olive oil. Salt and pepper. Place inside the oven to roast for approximately 25 mins, gently turning the vegetables halfway through.
Meanwhile, heat up a large soup pot to medium heat. Add 2 tbsp olive oil, chopped onion, sliced mushrooms, and garlic. Sauté vegetables for 8-10 minutes, or until flagrant.
Add asparagus and cauliflower to soup pot. Cover with broth and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth. Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree.
Serve immediately and garnish with any of the following optional toppings.
Optional toppings: Parmesan cheese, lemon pepper, pesto, or even pancetta.

Recipe and Photo from Wholesomelicious

Nutty Cabbage Fennel Soup

1/29/2020

Ingredients

3 tablespoons olive oil, divided
1 fennel bulb (about 2 ounces), fronds and core removed, then thinly sliced
1 shallot, diced
1 pound cabbage, cored and thinly shredded (with knife or mandoline)
1/4 teaspoon salt
1/2 cup chopped brazil nuts (2 ounces)
1/2 tablespoon creamy dijon mustard
1/4 teaspoon garlic powder
2 1/2 to 3 cups low sodium vegetable stock (so you can adjust salt as needed)
1/4 teaspoon black pepper
2 tablespoons

Instructions

Bring oil to medium-high heat in a large (3 1/2 quart) dutch oven. Add fennel and shallot, stirring to coat. Cook for 5 minutes, until vegetables are lightly softened.
Add half of cabbage and salt, stirring and cooking for two minutes to wilt slightly, then add remaining tablespoon of olive oil, cabbage, and brazil nuts.
Continue stirring occasionally and cooking over medium heat for 10 minutes. You should see light browning on the vegetables.
Then add dijon mustard, garlic powder, and 2 1/2 cups stock. Cover and simmer for 20 minutes, on medium-low heat.
Take off heat and gently transfer half of it to a high-powered blender. Add collagen and black pepper.
Blend for 30 seconds, then add other half. Blend for 45 seconds on high to completely puree, adding up to 1/2 cup of stock if needed to get to the texture you like. Taste, and adjust salt if needed.

Recipe and Photo from Heartbeet Kitchen

EASY THAI SHRIMP SOUP

1/27/2020

INGREDIENTS:

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in rice, shrimp, lime juice and cilantro.
Serve immediately.

Recipe and Photo from Damn Delicious

TURMERIC ROASTED CAULIFLOWER SOUP

1/23/2020

INGREDIENTS

6 heaping cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets
3 garlic cloves
2 tbsp olive oil, plus 1 teaspoon
1 teaspoon turmeric
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes, optional
1/2 tsp kosher salt, to taste
1 medium chopped onion
3 cups vegetable broth
1/4 cup full fat canned coconut milk, shaken well
2 tablespoons chopped cilantro

INSTRUCTIONS

Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.

Recipe and Photo from Skinny Taste

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