Full of antioxidants and a “True Foods” creation, Dr Andrew Weil gives us his recipe for curried cauliflower soup. He said it includes foods from all five categories on his anti-inflammatory diet.

Dr Andrew Weil’s online recipe was modified as follows:

Ingredients

• 1/3 cup raw cashews (Use blender / Chopper)
• 3/4 cup water or Vegetable broth
• 3 tsp extra virgin olive oil
• 1 medium onion, diced sautéed
• 1 large head cauliflower, cut into 1-inch pieces (use submersible blender)
• 1 14-oz can light Coconut milk
• 2 tbsp Curry powder
• 1 tsp ground Turmeric
• 1 tsp ground Cumin
• 1 tsp evaporated can sugar
• 1/4 tsp ground Cinnamon
• 1/4 cup chopped fresh cilantro
• Unsalted butter to sauté onion
• Sea Salt for flavor

Add when ready to serve

• Chopped carrots
• Chopped Celery
• Chopped Green onion (Scallion Onion)

Direction:

• sauté onion
• Use blender for raw cashews add some coconut milk at this time
• Add cauliflower, coconut milk, blended cashews, spices and salt as needed
• Place all in large pan, cover all with rest of coconut milk, water or vegetable broth
• Bing to a low boil and cook for at least 10 min
• Use submersible blender to mix thoroughly.

Now if you do not have a submersible blender, any blender will do. I would just assume that all households that have the needed kitchen appliances have the submersible blender, or those that are now getting married include on their wish list of items for wedding gifts..  Note the blender used by most will have to be filled with a boiling hot soup (as one needs to bring the cauliflower soup to a boil for 10 min) just to cook the cauliflower.. I used a potato masher prior to using the submersible blender just to break up the cauliflower heads.  The taste is great, and one can barley tells there is any spice at all added.  I encourage all try as it is very healthy, and it makes a great lunch soup..  

I have been using fire cider for more than 5 years, especially during almost 2 years long pandemic.  Here is the recipe: http://www.mommypotamus.com/fire-cider-recipe/

Also, there are some notes as addition of our 2016 posting, http://www.jnlyman.com/blog/2016/04/15/fire-cider-home-made-natural-remedy/

* I did not use onion, lemon and rosemary which float on top of the vinegar and may create an issue of spoilage.  So I used more turmeric and ginger root.

* Since I did not use fermenting weight to hold down the veggies, I put hot peppers first, then garlic, turmeric and ginger to prevent light veggies floating.

* Shake once a day to prevent spoilage

Enjoy

Ingredients

• 2 large eggplants (note, over ripe eggplant has a lot of seeds)
• 1 tablespoon extra virgin olive oil to sauté onion
• minced garlic according to taste
• make your own special receipt sauce, we use crushed tomatoes, diced tomatoes, chili and chive diced tomatoes, and tomato paste along with onion, oregano pepper and a dash of sugar.
• Freshly ground black pepper
• sufficient breadcrumbs for dredging
• 1 1/4 cups grated parmesan cheese, divided between layers and top
• all-purpose flour as needed
• 6 large eggs, beaten (more if needed) for dredging process
• 1/4 cup extra virgin olive oil for top of eggplant slices prior to baking.

Direction

Make your sauce:

Sauté onion and garlic in olive oil.  Then add tomato ingredients according to desired taste.

Grated  parmesan cheese (fresh):

Prepare eggplants:

Peel the eggplants leaving the stem on so you can hold easily when ready to slice with mandolin. Slice the eggplants with mandolin and then place the sliced eggplants in water to keep moist prior to dredging step.

Dredge the eggplant in flour, egg, and breadcrumbs (set up dishes ahead of time for preparation).

After the dredging process, and the slices are on the parchment paper, drizzle a little oil over the top of each piece prior to placing in oven for 17 min. at 360 degrees F. Take out , turn and place in oven for an additional 17 min.

Spread the 1/4 tomato sauce over the bottom of casserole dish, sprinkle with grated cheese, then place the first layer of eggplant round covering the sauce on the bottom of the dish. Repeat the process for two additional layers finishing by placing the remaining sauce on the top.  Note, there should not be more than three layers. Sprinkle the remaining grated cheese on top and place in a 350 degree F oven for 35 to 40 min.

Final results of baking process, and set aside for a minimum of 30 min prior to eating.

You can tell when done as sides break away slightly and the cheese is melted.  Also you may notice some boiling of the sauce on the sides while in oven.