Easy Cauliflower Soup

Here’s a perfect soup recipe that will brighten the transition from winter to spring. This soup uses a Moroccan spice blend called Ras el Hanout, which means “top of the shop” in Arabic. The spices used often varies per vendor or household in North Africa and can contain up to 30 different kinds of spices. This versatile spice blend livens up all manner of grain, potato and vegetable dishes. If you don’t have any on hand, try substituting with your favorite Indian-inspired spice mix or use a 1/4 tsp cumin, a pinch of ginger, cinnamon and cayenne pepper.

1 Tbsp olive oil
1 medium onion, diced
1 large Russet potato, diced
1 head cauliflower, chopped
1/2 tsp Ras el Hanout spice
1 medium tomato, chopped (or 1/2 cup canned diced tomato)
Vegetable broth (or water and vegetable bouillon) to cover
1/2 tsp salt
1 Tbsp lemon juice

In a large soup pot heat olive oil and onion over medium heat for a few minutes. Add potatoes, cauliflower and spices. Stir to coat ingredients with spices. Add chopped tomatoes and vegetable broth (or water and vegetable bouillon) to cover. Simmer until vegetables are tender (about 20 minutes). Allow to cool and transfer half the soup to a blender and puree.* Return pureed portion to pot, add salt and lemon juice. Stir well and gently reheat. Serve immediately, along with a salad to round out the meal. Serves 4.

* It is best to use a glass blender or stainless steel blender stick.  If using plastic, make sure soup is thoroughly cooled first.

Start the New Year off right!
When we eat the right foods we feel better and we stay healthy. Proper nutrition and getting regular exercise are both essential for preventing heart disease, diabetes, and for boosting our immune system.

Here are some nutrition tips for staying healthy in 2010:

• Eat Breakfast, but not one that’s full of refined sugar.  Aim for whole grains like rolled oats and top it with a sprinkle of walnuts and chopped fruit.
• Seek out foods that are naturally high in fiber, low in fat and high in vitamins and minerals.  Best examples are fresh fruits and vegetables, beans, lentils and whole grains.
• Drink plenty of water.  Cut back on soft drinks, coffee and alcohol.
• Eat smaller meals every 3-4 hours.  This keeps blood sugar levels even to sustain energy needed for an active lifestyle.
• (more…)

Baby bok choy has a sweeter flavor than adult varieties. It contains calcium for maintaining strong bones, and it’s in the cruciferous family so it is beneficial for preventing cancer.

Ingredients:

• 1/4 cup water or vegetable broth
• 2 tsp minced ginger
• 2 TBS tamari or shoyu soy sauce
• 1 tsp agave nectar, or to taste
• 4 bunches baby bok choy (basically, 1 bunch per person)
• A few drops toasted sesame oil

Preparation:
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat saute pan and add the water or broth. Then add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the tamari and agave and cook over medium heat for 1 minute.
Stir in the sesame oil and serve.

Serves 4.