My friends are freezing in New York City and since they are buried up to their chins in snow, I thought I would try to warm them up with my favorite cauliflower soup. This is a smooth, rich and very flavorful soup. I paired it with a side of Roasted Sweet Potato fries. You can use them for dipping or go crazy like my BF and just toss them in for a bit of color. Enjoy Monkies and keep warm!
I was at the Queen Victoria Market yesterday and I had a chat with an Organic farmer who is also obseesed with peas. Who would have thought? The coversation started off with how meditative it was to shell peas for an hour or so… and how it could also be agitating if you were a type that had no patience for shelling peas. I asked him if he had any tips for people who like to plant peas. He said: “Organic gardeners eager to plant vegetables after a long winter must add peas to the garden plot. Peas grow quickly and aren’t bothered by many pests or diseases.”
So, if you have the time and the space, go ahead and plant peas in your garden. As for me, I was lucky enough to pick some up from Prahan Market just in time to make lunch for my friends. Oh and guess what! It is a beautiful sunny day here in Melbourne Continue Reading / See Additional Photos
Cantaloupe, cucumber and red peppers all signal the warmest summer weather. I love to eat them as much as possible during their season and this recipe gives a refreshing and unusual way to enjoy all those amazing seasonal fruits and vegetables. I instantly fell in love with this soup when I first made it three years ago, and have been making it regularly during cantaloupe season ever since. Cantaloupe is a very healthy fruit, rich in beta-carotene which turns into anti-ageing and anti-viral Vitamin A once digested. Cucumber is an excellent source of Vitamin C and contains minerals which help the body to rehydrate. Red pepper too is very high in Vitamin C, and packed with bioflavonoids and lycopene. The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal. I suggest serving it in chilled bowls. The red pepper cubes add a crunchy, contrasting texture.
Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.
For the Soup
4 Medium beets
1 Avocado, chopped
1 Lime, juiced
2 Cups water
3 Tbsp hemp seeds
1 Tbsp ground coriander
¼ tsp sea salt
Fresh cilantro leaves & black pepper for garnish (optional)
1. Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.
2. Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.
3. Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.
Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.
Thick and creamy soup prepared with fresh local ears of young sweet corn, celery, carrots and young coconut water topped with diced cherry tomatoes and Italian parsley with a sprinkle of fresh crushed black pepper. Its natural sweet taste and creamy-chewy texture is just like the one of a country corn soup. Gabrielle was finishing work a little early today, and so I thought I should get something special ready for her. For inspiration I went to a the local farmers’ market to see what was happening. And there they were, smiling at me! A little early in the season a farmer was beaming with his young sweet corn. Perfect!
When I surprised her with this lovely creamy and refreshing soup, decorated with a corn flower (the purple flower) she said these words: “Purple and yellow, my favorite colors. Corn is such a treat but where did you find these treats so early in the season ?” “It’s a secret”, I replied. Continue Reading / See Additional Photos
This Cold Negi Soba Soup is a refreshingly delicious cold soup made with fresh raw vegetables and with a slight hint of ginger and garlic and all naturally nama shoyu. The shredded and julienned fresh, raw, crunchy, colorful vegetables are attractively presented on the Shiitake-kombu base.
I had wanted a pressure cooker for a while. I love beans and soups, but the canned stuff just didn’t do it for me. I never liked the idea of eating anything out of a can as it couldn’t be that fresh or healthy anymore and wasn’t very environmentally friendly. Yet on the other hand, cooking beans all day long didn’t sound like an efficient use of energy either. Finally, last Christmas we got a pressure cooker and didn’t have to debate the purchase anymore. Immediately I fell in love with it after my first few attempts with it. I could pour some water and beans in it and make a soup in only 20 min. (8-12 min. of the stovetop being on). It has been a considerable time saver and saves a ton of energy. I don’t even mind soaking the beans overnight or 8 hours, I could just pour the water over the beans in the morning and they are ready to be cooked by dinner. Alternatively though, you can also quick soak them in 20 min. by cooking them under pressure for a minute and then letting them sit. Also if you soak them in hot water instead of room temp. they only need to soak for about 4 hours or so.
This is the first soup I made in the pressure cooker. I had just kept adding a lot of dried seasonings and garlic to the water since I didn’t have a “vegetable stock”, then I turned it to high pressure and crossed my fingers. To my surprise it turned out amazingly delicious, with a lovely balance of flavors. An earthy exotic black bean soup. Salty and tangy with a hint of spice.
You don’t have to have a pressure cooker to make this soup (although I highly recommend them). You can also make it in a regular pan, it just takes a lot longer. You can also use canned black beans and just warm it up and add the other flavors and ingredients to it. It just won’t taste as fresh and homemade.