So since you are reading this, I know you have some interest in eating “healthy” or being “healthier”. Seems however to be a challenging thing to be, as what is considered “healthy” seems to change like the seasons. Truth is though…the most nutritional foods have not changed: if it came from the earth and not a factory or through a window, well, it is probably pretty “healthy”. This simple health equation can take on a twist though when food allergies, IgG food sensitivities, leaky gut, and other genetic or autoimmune factors are present. As for my family…we are TWISTED!
When we began our “life on air” 7 ½ years ago, we were focused on eating gluten free and casein free. Very quickly we modified it even more by eliminating the allergens from severe food sensitivities (IgG food allergies…and there were many, 35 foods!!). Then came the cleaner side of things…going organic; but that is no longer enough!! Now there is the added dimension on top of all that of avoiding GMOs. Oh, and don’t forget to eat “in season”. And the most current health trend: Farm to Table!
In my free time (haha, what’s that?), I really enjoy being outdoors, working hard, feeling the warmth of the sun, and breaking a sweat…pair that with my love of fresh food (snobbery), and creating my own garden seems to be a fantastic idea!
In my “pre-mommy” days…before I was terrified of (aware of) the negative health implications of fertilizers and pesticides…I had an amazing garden! Tons of tomatoes and so many varieties of hot peppers that almost everything we ate was “kicked up” a notch. I had zucchini the size of my cat and gorgeous bell peppers. Now, with all my wonderful knowledge of organic living, to my surprise, my garden, well… it has not been so plentiful (I have an ever increasing appreciation for organic farmers!). That being said, I do have hope this fall all that will change!
This is my first fall garden!
Everything looks so fresh, “alive”, and radiating promise of a great harvest! SO… what fresh vegetables are growing here?
Cauliflower, Collards, Kale, Romaine Lettuce, Salad mixer (varieties of lettuce), Basil, Mint, Oregano, Thyme, Cilantro, and Sage.
I love my garden! Something is just so right and peaceful about it; just being around it emanates a feeling of calm and connectedness throughout me. On top of all those feel good feelings… it is a great activity for our family. The kids got really excited to select what we would grow this fall. (Yes, my kids get excited about cauliflower! Live on the “Air Diet” and yours will too!) And my super awesome husband rigged it with an irrigation system sure to keep things growing… seriously that was not on his “honey-do list”.
Now it’s time to wait for our first harvest and get some recipes together that will showcase our yummy project!
What am I drooling about? Cauliflower Kale Soup, Collard Wraps, Garlic Collard Greens, Super Stew, Kale Smoothies, and Fresh Juice. Oh, and salad….amazing salads! (Seriously, I am smiling with anticipation and excitement!) If it sounds good to you, keep checking in to see what recipes I share!
So easy and so simple to eat “healthy” as well as gluten free, casein free, organic, NON GMO, and in season, when the farm is in your back yard! Check off all those boxes…and check out how revived you and your family will feel as you fuel it with all that it needs for healing and healthy living.
So here is my first Pre-Harvest, Gluten Free, Casein Free, Organic, NON GMO, in Season, Farm to Table Recipe Give Away…. Enjoy!
Cauliflower Kale Soup
I love this soup on a cool fall night, and to my surprise my children do also! I am excited to try it when made with cauliflower and kale from our own garden!
For achieving the best flavor, please use “organic virgin coconut oil” as it helps to create depth and tasteful complexity to this delicious soup. Also…a little tested tip: Remember to allow the soup to cool before placing it in the blender. The steam will cause the soup to explode out of the top of the blender if you try to mix it while it is too hot. (I had to learn the hard way!)
Cauliflower Kale Soup
What You Need:
2 heads cauliflower, washed and chopped
3 tablespoons organic virgin
coconut oil, melted
sea salt, to taste
black pepper, to taste
¼ teaspoon garlic powder
2 tablespoons coconut oil
1 large onion, diced (sweet, yellow, or red)
1½ cups chopped, peeled carrot
4 sprigs of fresh rosemary, removed from stem and chopped
8 cups organic chicken broth
2-3 handfuls of kale leaves
½ teaspoon freshly diced cayenne pepper
What To Do:
- Preheat the oven to 400°.
- Place the cauliflower pieces in a large bowl. Pour the coconut oil over the cauliflower and toss until evenly coated.
- Arrange the cauliflower on a glass baking dish and sprinkle with sea salt, black pepper and garlic. Bake for 40 minutes, turning halfway through the cooking time. The cauliflower should be tender-crisp with lightly browned edges. (If using a metal pan, decrease oven temperature and bake time)
- In a large pot, melt 2 tablespoons of organic virgin coconut oil. Add the diced onion, chopped carrot, and rosemary. Sauté for about 8-10 minutes over medium-high heat. Season with salt and pepper to taste.
- Add 7 cups of organic chicken broth to the pot and bring to a rolling boil for 5 minutes. Reduce temperature to low. Add kale leaves and freshly diced cayenne pepper. Cover and continue to heat for 5-8 minutes.
- Add most of the roasted cauliflower to the broth mixture (reserve about 1/3 of the cauliflower). Turn off the heat and allow the soup to cool slightly.
- Using a ladle, scoop out portions of the soup and place it into a blender. Blend the cauliflower-kale-broth mixture until well combined. Continue this process until the entire pot of soup is a smooth texture. It will appear light green with green specs.
- Add the remaining cauliflower to the pot of soup. Add salt and pepper to taste, if needed. You may even enjoy a few more fresh kale leaves tossed into the mix. The kale will soften as the soup continues to heat.
- Continue to warm the soup on a semi-low heat, and serve alone or with a mixed greens salad and toasted bread.