Cauliflower Soup with Cashew Cream and Spinach Garlic Pesto

I just received Heidi Swanson’s new cookbook “Super Natural Everyday,” in the mail. I pre-ordered this cookbook months ago, and was so excited when it arrived! Look for many upcoming posts about “Everyday.”

Meanwhile, I’ve still been making my way through her first cookbook, “Super Natural Cooking.” The above soup has three simple steps – the basic cauliflower soup, with onions and vegetable stock, the cashew cream (really a cinch to make with a food processor) and the pesto (the same – a cinch!). All together, this soup is AMAZING. Really. And chock-full of vitamin C. I had both leftover cashew cream and pesto, which I ate later in the week on some whole-wheat pasta. Delicious.


Chunky Lentil Soup

I’ve mentioned before that I’m cooking my way through “Super Natural Cooking” by Heidi Swanson, but I realize that I’ve been a bit slow and forgetful about posting the results. I love this cookbook. The recipes are simple and always turn-out delicious, the photography is great, its paperback, and it emphasizes cooking from whole foods and grains.

Pictured above is the chunky lentil soup. When I first read the recipe above I though “what? no garlic? should I just put some garlic in?” because for me, savory recipes without garlic just don’t make sense. BUT I held off, used some chili powder I brought back from New Mexico last year, and added the stream of olive oil at serving that Heidi suggests. And let me tell you. Just look at that squash, with those gorgeous tomatoes canned last August, and the hearty, green lentils. It was amazing.

Sweet Potato Spoon Bread

Sorry loves. It been a long long holiday season, with a lot of travel and spotty internet service, but I plan to make it up to you with some tasty comfort food and a heap of foreign foods.

As I mentioned before the holiday, I’ve been slowly working through the easy, healthy and so far, delicious recipes in “Super Natural Cooking.” As the recipe mentions, this dish is incredibly easy of you have extra cooked sweet potatoes hanging around, but it’s tasty enough to make from scratch. For those of you unfamiliar with spoon bread, its very soft, almost a pudding, so don’t be upset if it seems too “jiggly.” And while the recipe tells you to layer the goat cheese under another layer of potato “dough,” you could skip this step and just put the cheese on top of you like your goat cheese on the brown and toasty side. A light lunch or dinner, even a brunch with a good salad, I served mine with some reheated spicy curried sweet potato soup with greens.

Creamy Wild Rice Soup

I’ve been slowly cooking my way through “Super Natural Cooking” by Heidi Swanson of the blog “101 Cookbooks,” and I have to say, I love it. During this last cold and blustery week, I have particularly loved the wonderful whole grain recipes. I made this wonderful creamy wild rice soup last week, using Thai red rice instead of wild (I’m of the “use what you have” thrifty school) and it was a-maze-ing. Like, perfectly sweet yet spicy, filling without stuffing, beautiful make me happy for days amazing. I love it. And while the sweet potato croutons that sit on top are a little extra work, they really round the soup out and add another layer to the earthy flavor.