Healthy Broccoli Soup

Green is Gold! The zinger is the added sweet peas (Pisum) adding more phytonutrients!
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IMG_0911INGREDIENTS
2 tablespoons unsalted butter or coconut oil
3 shallots
2 cloves garlic, minced
1 tablespoon fresh ginger root, grated
1 teaspoon fresh turmeric or 1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 1/2 cups frozen baby green peas
1 bunch broccoli about 1 pound, trimmed and chopped
3 cups chicken stock
2 tablespoons toasted sliced almonds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS
1) Melt butter in a large saucepan. Add shallots and saute for about 5 minutes until translucent. Add the minced garlic, ginger, and turmeric. Cook until tender and fragrant. Add curry powder, salt and pepper and cook over low heat for a few minutes.
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2) Add broccoli and combine well. Cook for a few minutes and add chicken stock. Bring to a boil and reduce heat until medium. Cook for 15 to 20 minutes until the broccoli is tender.
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Add the frozen peas and cook for a few minutes only so that the soup will maintain it’s bright green colour.

Frozen Peas Adds Green Colour

Frozen Peas Adds Green Colour

3) Puree the soup in a blender or food processor and add salt to taste if required.
Serve hot sprinkled with almonds and optionally sour cream. This can be served cold as well.

Healthy Broccoli Soup Garnished with Sour Cream and Almonds

Healthy Broccoli Soup Garnished with Sour Cream and Almonds

Broccoli contains cancer fighting glycosinolates which are transformed to disable toxins in the body.  The younger the broccoli, the more glucosinolates.

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Clafoutis DESSERT

Plum, Cranberry and Almond Clafoutis (pronounced “kla-FOO-tee”) Recipe
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INGREDIENTS
3 plums
1 cup cranberries (can be frozen, no need to defrost)
1/4 cup (50g)   ground almonds
2 tbsp (30gm) rice flour
1/2 cup (100g) sugar substitute
2 free range eggs
1 tsp natural vanilla extract
1/2 tsp almond extract
1 cup (250g) milk (2% or whole)
1 tbsp(30g) melted unsalted butter
2 tbsp(30g) sliced almonds

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DIRECTIONS
1)  Preheat oven to 375 F ( 190C)
2)  Line a spring form pan with parchment
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3) Using a pastry or silicon brush the bottom and sides of pan with melted unsalted butter
4) Sprinkle a few tablespoons of the sweetened on the pan and rotate the pan to distribute evenly.  Turn the pan upside down to let any access fall out.  Keep any access sweetener to add to the batter.
5)  Place pitted, sliced in half plums evenly on the spring form pan.  Sprinkle the cranberries all around.  It is alright to bake these from frozen.  There is not need to defrost them.
6)  Place in a blender the ground almonds, rice flour, sugar substitute, eggs, milk, vanilla extract, almond extract and a pinch of salt. Blend the batter and pour it on the fruit.  Scatter the top with sliced almonds and bake for 35-45 minutes until risen and golden brown.
7)  Let cool and dip a knife into hot water and run it along the side on the spring form pan. Remove the ring.  Slice using a knife dipped in hot water.  Plate and serve warm ( topped with whipped cream – optional ).
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Into The Oven

Into The Oven

Out of the oven

Out Of The Oven

To The Table -M-M-M-M-

To The Table -M-M-M-M-

didyouknowDID YOU KNOW? Eating 6 almonds a day lowers your LDL (bad) cholesterol. Eating almonds also helps curb your appetite and regulates your blood sugar. It looks like a peach pit because it is a member of the prunus family (fruit trees). The polyphenols and antioxidants are thought to help fight off heart disease and cancer.
It is easy enough to make this dessert for two or just for yourself.

Just use half of the ingredients and bake in individual custard cups. I used frozen cherries for the individual servings.  The flavour was a little flat as the cherries had very little acidity.  I would add some grated lemon rind the next time I make this with cherries.
Enjoy one of them and refrigerate the other one for tomorrow!