Thursday, December 8, 2011

Cauliflower and Spinach Soup with Teriyaki Mushrooms

I went to a cancer fundraiser the other night and brought a friend of mine who had cancer and beat it through diet and an awesome positive attitude.  But at this event they served very non-friendly food for people who had cancer or who have cancer.  There is still so much work to be done on informing people about diet and cancer.  A great documentary on this is called "The Beautiful Truth".  A report you can also find online is "How to cure almost any cancer at home for $5.15 a day", by Bill Henderson.  A little corny but very informative.
If you have cancer you can not eat sugar!
If you have cancer you can not eat animal protein!
No wheat flour.
No processed foods.
No dairy.

The most important thing in any meal you are preparing is that you are using  fresh ingredients.
Fresh and local
The finished soup with a touch of yogurt

 One reason is that the flavor is better but the second reason is that the fresher the ingredients the more vitamins and minerals they contain.  Today I was shopping and came across this great local cauliflower so white, fresh and clean I just couldn't pass it up.  I have never added spinach but it will make it just that more healthy for you.
Again as you can see here I caramelized the aromatic vegetables
to give more flavor in the final soup.  Because we don't use any
meat or stock its important to use this technique for more flavor.

Curry and Truffle Oil
Cover with water and simmer

Letting the mushrooms turn slightly brown builds
depth of flavor.  Mushrooms gives this dish more
intense flavors.

Take out the green

My Spice Drawer

When reheating don't boil

It makes it very challenging then to eat interesting foods.  That is what my mission is with this blog.  It is to provide you with delicious recipes that will help the cancer leave your body.  Once you start learning some of the techniques I am teaching you, then you will be able to improvise and create.

Cauliflower and Spinach Soup with Teriyaki Mushrooms
by Jeff Harter
Prep Time: 1/2 hour
Cook Time: 1 hour
Keywords: soup appetizer low-carb nut-free sugar-free vegan vegetarian Cauliflower fall

Cauliflower contains a compound called sulphoraphane, which researchers at Johns Hopkins School of Medicine found can stimulate the production of cancer-fighting enzymes in your body. Cauliflower also contains a hefty amount of vitamin C, a potent antioxidant.
Ingredients (serves 4)
    • 2 tbsb olive oil
    • 1 yellow onion chopped
    • 2 carrots chopped
    • 1 celery stick chopped
    • 2 cloves garlic minced
    • 1 white sweet potato chopped
    • 1 potato chopped
    • 1/2 head of cauliflower chopped
    • salt and pepper
    • 1 tbsp rye seeds
    • 1 tbsp cumin powder
    • 1 tbsp curcuma
    • 1 tsp spicy curry
    • 1 bay leaf
    • 1 tbsp oregano
    • 8 cups of water (+ -)
    Teriyaki Mushrooms
    • 2 tbsp olive oil
    • 2 cups sliced button mushrooms
    • 2 cloves garlic minced
    • 2 tbsp sake (dry white wine)
    • 2 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tsp maple syrup
    • 1/4 cup water
    • salt and pepper
      • In a large heavy pot add 2 tbsp olive and heat over medium high for about 2 mins then add onion, carrots and celery. Lower heat to medium and saute for about 15 mins until the vegis are starting to brown. Then add garlic and saute another 5 mins. Then add the rest of the ingredients and saute 5 mins longer. Then add water bring to a boil and turn down heat so the soup is gently simmering and cook for 1 hour. Take off heat and in 4 or 5 batches place in blender, add spinach and blend on high each time for about 2-3mins. Pour each batch into another pot. Pass through a fine strainer if desired. Reheat right before serving but don't boil.
      Teriyaki Mushrooms
      • Heat a large skillet over medium heat then add olive oil and wait a couple of mins. Then add mushroom and a touch of salt and cook about 15 mins stirring frequently. When the mushrooms are starting to caramelize add garlic and cook another 5 mins then add the rest of the ingredients and reduce until the mushrooms are glazed.
      • Pour warm soup into the bowl and top with teriyaki mushrooms.

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