>> Tuesday, 25 October 2011
Okay, so again I've managed to let this blog slide a bit (a lot).I'm going to blame the detox. Can I blame the detox?
Do you want to know about the detox?
Detox. Dr. Joshi's Holistic Detox. I was pretty good for the majority of it, but I will be the first person to tell you that I have absolutely no willpower and if presented with chocolate (or pie, cookies, French bread, etc) I will abandon such detoxes as soon as they are over.
I lost a little bit of weight, but nothing that drinking extra water would have done. I felt good too, but I'm not one of those people who are conscious enough about how their body feels in relation to certain foods/vitamins. Chocolate always makes me feel good. That I know!
So that, in essence was how it all went down. That said, I will be sharing a couple of recipes from that detox that I particularly enjoyed. I'm also going to write a few little mini posts too for some simple recipes that after you do it once, you don't even need a recipe! (I love those, it appeals to my lazy but hungry side)
But for now, Jamie Oliver's Cauliflower Soup!
I made this soup after locating a rather large cauliflower in the back of the fridge and thought, dang..how long has that been in there??? It's always good to have chicken stock/veggie stock on hand (I have made my own in the past, but never hurts to have any in the pantry just in case.)
So, with some Bon Iver on the iPod, I set to work making this soup...I always suggest some sort of music while cooking & Bon Iver just screams a little like winter soup. :)
* 2 slugs of olive oil
* 1 large chopped carrot
* 2 cloves chopped garlic
* 2 chopped celery stalks
* 1 medium chopped onion
* 1 large head of cauliflower (chopped)
* 1 box of chicken stock (organic)
* handful of grated cheese for each serving
* tsp of mustard for garnish
* salt & pepper to taste
In a pot add olive oil, carrot, garlic, celery, onion & cauliflower.
In a separate pot, bring chicken stock to a boil.
Cook the veggies until they are soft and onions and celery are translucent & almost golden.
Add the boiling stock to the veggies & bring to a boil once again.
Once boiled, simmer veggies & stock for about 10 mins.
Remove from heat and puree.
Serve with a handful of grated cheese & tsp of mustard.
Salt & pepper to taste.