Golden cauliflower and carrot soup with corn, aduki beans and collard greens

Vegan, gluten free

For many reasons cauliflower is considered one of the healthiest foods on earth. As a cruciferous veggie it is an excellent source of antioxidants and can effectively slow the growth of cancer cells in the body. It also contains significant amounts of Vitamins C and K.

High fiber and protein content in the corn balances the pace of digestion and slows an uptake of sugar into the bloodstream preventing the spikes and drops in blood sugar. The soup is spiced with turmeric which pairs well with cauliflower and is a natural anti-inflammatory and pain reliever.

Ingredients:                                                                    

• 1 medium organic cauliflower 
• 1 medium organic carrot cut into matchsticks
• 1 15 oz. can aduki beans
• 1 onion chopped
• 3 cloves garlic, minced
• 1 cup organic corn kernels
• 1/3 cup spinach or collard greens
• 1 tbsp coriander seeds, lightly toasted
• 1 tbsp cumin seeds (preferably black)
• 1 tsp turmeric
• 1/2 tsp curry powder
• pinch of cayenne powder
• 1 tbsp olive oil or clarified butter
• cilantro, chopped (optional) 
• 6 cups vegetable stock
• salt, pepper

In a medium pot combine roughly chopped cauliflower, onion, garlic, olive oil, salt, pepper and cayenne powder with vegetable stock. Bring to a boil and simmer for about 10 minutes. Add carrots, corn, aduki beans, coriander and cumin seeds. Cook for additional 10-15 minutes until all veggies are soft but not overcooked. Add roughly chopped collard greens, turmeric and curry powder. Simmer for another 1 minute. If you you like your soup thicker, puree 1-2 cups in a blender and return to the soup. Top with chopped cilantro.

Note: Regardless of their fantastic attributes, cauliflowers may not be liked by everyone because it smells unpleasant when cooked. Knowing that the sulphur compounds responsible for that “aroma”, are actually good for us, may ease the olfactory discomfort. It's impossible to completely eliminate the smell, but we can minimize it by adding a bay leaf or celery leaves to the soup before it starts simmering.

Revitalizing watercress and tomato salad with hemp seeds and black and green olives

  

Vegan, gluten free 

Our cravings for foods have always been connected to the seasons and changes in the natural environment. Now, in the spring, as we don't need to store as much energy in the body as in winter, the cravings for warm, heavy, comforting dishes give way to detoxifying and revitalizing lighter foods like leafy greens, asparagus, radishes or various fruits. Right now, to support the body’s desire to purify and renew itself we should include more pungent, bitter, and astringent tastes in our diet.

The stimulating sharp and pungent taste of watercress, the main ingredient in this salad, is believed to clear moisture and congestion; conditions typical for spring, whose presence may cause colds and congestion in the body.  The pungent taste also increases circulation, cleanses the blood and clears toxins. 

Watercress contains a massive amount of antioxidants, key ingredients in cancer prevention. These active antioxidants that protect cells from cancerous harm include vitamins C, A, E, and several B vitamins. The antioxidant properties of watercress help, in particular, in preventing the damage to cells caused by smoking, thus lower the cancer risk for lung and throat.

Watercress is also loaded with potassium, a diuretic that draws out excess water from the body and has a lot of fiber, which prevents constipation and other bowel problems. The iodine contained in watercress supports thyroid health and keeps the body’s metabolism active.

Additionally, watercress is a good source of lutein and beta-carotene, two important components in UV-damage prevention. It also helps in treating eczema, acne, and generally problematic skin. 

Although watercress has an impressive nutritional value, it's a little underrepresented in the produce sections of grocery stores. Fortunately, it can always be found in ethnic food stores, especially Asian markets as it's a common ingredient in all South Eastern Asian cuisines.  

Ingredients:

• 1 medium bunch of watercress, trimmed 
•  8 oz. organic medley cherry tomatoes, cut lengthwise  
• 1/2 white onion, halved and thinly sliced
• 5-6 green olives, sliced
• 5-6 black olives, sliced
• 2 tbsp hemp seeds
• 1-2 tbsp chives, chopped
• salt, pepper 

 Dressing:

• 3 tbsp virgin cold-pressed olive oil
• 1/4 cup lemon juice
• pinch of cayenne pepper

Roughly chop trimmed watercress stems and mix with cherry tomatoes, onion and black and green olives. Sprinkle with hemp seeds and chopped chives. Add salt and pepper. Mix well.

Prepare dressing by combining olive oil with the lemon juice. Mix both ingredients well, add a small pinch of cayenne pepper and mix with the salad. Enjoy!