Serves 4 as appetizer, or is delicious atop CURRY SOUP! (recipe follows)
-1 Head each purple and white cauliflower (cut into small florets)
-6 TBS raw apple cider vinegar (Bragg’s is a great brand)
-2 tsp raw honey
-2 tsp garam masala powder
-1 TBS extra virgin olive oil
-1/2 c. home-toasted cashews
Bake cauliflower florets at 350 F for 10 minutes While baking, mix dressing ingredients in small bowl. After first 10 minutes, open oven and stir/rotate cauliflower florets. Bake another 10 min. Remove from oven and transfer to large bowl. Pour dressing over cauliflower, add cashews, and mix!
Squash & Red Lentil Curry Soup
-1 kabocha or butternut squash, cut into slices and baked until flesh is soft (approx. 1 hour at 400) (or 20 minutes in a pressure cooker, which I used and LOVE!)
-1 c. dry red lentils, cooked in 2c. water
-1 can full-fat coconut milk
-1/2 yellow onion, roughly chopped
-3 cloves garlic, crushed
-2c.-4c. vegetable broth or water
-2 TBS curry powder
-1 tsp, cayenne pepper (optional)
Use a blender or food processor to puree squash, cooked lentils, coconut milk, chopped onion, and crushed garlic. Depending on the size of your appliance, you may need to process several small batches at a time. Transfer puree mixture to a large pot. Cook over medium heat, adding water of vegetable broth until desired consistency is reached (I used 2c. veg broth, but I like thicker soups. Can add up to 4c.). Stir in your favorite curry powder and 1 tsp. of cayenne (if you like a bit of spice!)
Cauliflower – This cruciferous vegetable is one of the best liver-lovin’ foods out there and great for boosting detoxification. It comes in a variety of colors (not just white!) including yellow, green, and purple! Different colors mean different blend of phytochemicals (the stuff that gives plants color) and anti-oxidants. For this recipe, I used a mix of white and purple cauliflower because it is a lovely color combo with the squash soup.
Winter Squash – All varieties of winter squash have some of the highest concentration of carotenes (the stuff that gives them and carrots that wonderful orange color!). Carotenes are highly protective against cancer, diabetes, and night blindness.
Lentils – These little gems are a great source of plant-based protein, folate, and iron. Their high-fiber content also helps to lower cholesterol naturally and keep blood sugar balanced
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Quincey Cummings, N.C.