Meatless Monday: Cauliflower Mash

I can’t tell you how much I love this recipe.  I have made it twice in the last week and am considering making it again, tonight.  I love the Clean Blog because the recipes are just that: clean.  There is a confidence you carry with you when you feel fulfilled by food.  There is also a feeling of accomplishment when you have polluted your body with something that is going to make you feel guilty or sick afterward.

It has the fluffiness and comfort food feel of mashed potatoes without the heaviness.  Chase says he likes this better than mashed potatoes.  The next time I make this, I’ll take a picture and add it.  Enjoy!



2 medium heads cauliflower (about 2 pounds total once trimmed)
1/4 cup olive oil, plus more for baking
3 tablespoons coconut cream
1/2 teaspoon onion powder
4-5 cloves roasted garlic
3-5 tablespoons chives thinly sliced, plus more for serving
salt and pepper to taste


1. Preheat oven to 400. Slice off the top of an entire garlic bulb, so each clove is exposed slightly. Drizzle olive oil over bulb so each clove is coated. Wrap garlic bulb in foil and bake for 30-40 minutes, or until garlic is soft. Once finished baking, set aside to cool.  Alternatively, if you don’t have the time to roast the garlic in the oven, you can peel 4-5 cloves of garlic and infuse the EVOO by heating the oil in a saucepan until the cloves are golden.

2. While garlic is roasting, prepare cauliflower. Cut cauliflower into large chunks and remove excessive stems. Place 1 inch of water in a large pot and bring to a boil. Place cauliflower in a double steamer and steam for 10-12 minutes, or until easily pierced with a fork.

3. Place cooked cauliflower in a food processor. Add olive oil, coconut cream, onion powder, roasted garlic (you can squeeze the bulb of garlic and the cloves will easily come out), plus salt and pepper to taste. Pulse the food processor until cauliflower is combined with other ingredients and has a creamy texture.

4. Preheat oven to 350. Pour cauliflower into mixing bowl and combine by hand with thinly sliced chives.

5. Transfer mixture to a baking dish and drizzle with olive oil.  Bake for 30-35 minutes, or until cauliflower is heated through and lightly browned on top.

image 1-1


Meatless Monday: Roasted Garlic and Parsnip Soup

There just aren’t enough recipes for parsnips!  I love this one and think you will too.  It is satisfying and super

FYI - When I made this, it was a little darker.  There was quite a bit of caramelization on the parsnips

FYI – When I made this, it was a little darker. There was quite a bit of caramelization on the parsnips

healthy, which is a bonus.  It is from the Clean Eats Blog.  I always feel good about making items from the cook book and blog.  I paired the soup with a big salad and called it a dinner!

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Meatless Monday: Carrot, Cumin, and Cauliflower Soup


Simmering the soup!

With the new year in full force I have been pretty darn motivated to make healthy choices and be mindful of how food makes me feel.  I have been abstaining from alcohol completely, which I know, is a surprise.  There are many days when a St. Germain cocktail or a glass of Pinot Noir would go well with the day.  But I made a promise to myself to abstain during the majority of the month of January.  Ryan is running a full marathon and I am running a half marathon next weekend, so I felt it was a good choice to refrain from drinking.

Ryan requested that I make more soups in the new year.  So, soup it up I have.  Chilis, stews, broths, and pureed soups are great because they warm you on a cold night and are easily digested. After eating just one bowl of this soup, though I wanted more because it tasted so good, physically, I was sated.  This recipe is from the book: Clean Eats.  I have posted several recipes from this book and from the Clean blog.  I highly recommend subscribing to the newsletter and buying the books: Clean and Clean Eats.  Though doing the cleanse associated with the books is not in the cards for me right now, I love the recipes and will continue to keep them in the rotation.


Carrot, Cumin, and Cauliflower Soup

Soup for two.  Garnish the soup with parsley and pumpkin seeds.  Ryan also added crushed red pepper flakes for heat.

Soup for two. Garnish the soup with parsley and pumpkin seeds. Ryan also added crushed red pepper flakes for heat.


2 Tbsp coconut oil

1 medium red onion, chopped

2 garlic cloves, minced

2 tsp ground ginger

2 tsp fresh ground cumin seeds

1 tsp fresh ground coriander seeds

1 tsp fresh ground fennel seeds

1 lb carrots, chopped (about 4 cups)

2 cups chopped cauliflower (about half of a large head)

5 to 6 cups water

1 bay leaf

2 to 3 tsp sea salt

1/4 cup coconut butter

1/4 cup raw or roasted pumpkin seeds

2 to 3 tsp chopped parsley


1. Melt the coconut oil in a large pot set over medium-high heat.  Saute the onion until it is translucent, about 3 to 4 minutes.  Stir in the garlic and ginger followed by the ground cumin, coriander, and fennel seeds.  Cook until the mixture is very fragrant, then add the carrots and cauliflower.

2. Pour in the water and add the bay leaf.  Partially cover the pot and bring the soup to a boil, then lower the heat to medium and let it simmer for 15 to 20 minutes before seasoning it with salt.

3. Before serving, pour half of the soup into a blender or food processor and puree it with the coconut butter until the mixture is creamy.  Then it stir it back into the pot.

4. Garnish each serving of coup with pumpkin seeds and fresh parsley.



Meatless Monday: Cashew Cheese

Oh yes.  You read it correctly.  Cashew cheese.  I come from Wisconsin dairy farmers so this may sound like sacrilege

Cashew Cheese. Oh, it is divine.

Cashew Cheese. Oh, it is divine.

to some.  But, you have to try it.  In an effort to cut down on dairy (my downfall) during the week, I have been trying to eat more hummus and salsa.  But my need for CHEESE is overwhelming at times.

So, when I bought the cookbook by Dr. Alejandro Junger: Clean Eats, I found this little gem of a recipe.  I have only made the chèvre-like spreadable cheese, but apparently, you can make sliceable cheese by altering the steps.

An ingredient used as an option in the recipe is totally a must in my book: Nutritional Yeast.  I bought it in the bulk section at Whole Foods and I plan to buy a large container because you can add it to a lot of things: popcorn, avocado toast, eggs etc.  It adds a nutty, cheesy flavor and is delicious!  The other ingredient listed as an option is probiotic powder.  I did not use it but that’s because I’m not well versed in it.  I’ll give it a go when I make it next time.

The great thing about this recipe is that not only is it easy to make but you can tailor it to your taste buds.  I used rosemary, thyme and parsley.
You can try different nuts.  Don’t like cashews?  Try almonds or walnuts.  I’m thinking pecans with “pumpkin pie spice might be yummy on corn muffins.  What combinations can you come up with?  Add it to the comments section below.

Cashew Cheese


2 cups raw nuts

1 Tbsp lemon juice

1 tsp salt

1/4 cup water or more, for thinning

1/4 tsp probiotic powder (optional)

2 Tbsp chopped fresh herbs such as parsley, chives, rosemary, and or dill (optional)

1 Tbsp Nutritional Yeast


  1. Place the nuts, lemon juice, salt, herbs and Nutritional Yeast into a food processor or blender and process the mixture until it is smooth and thick.  Thin out the paste with water to your liking.
  2. Spread on a cracker and enjoy. The mixture makes about a pint and will keep in an air tight container for about a week.  I finished mine in 4 days.



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