It’s time to use up what’s in the fridge and right now my fridge is exploding with treasure from my last visit to the local farmer’s market. Cauliflower, mushrooms, onions, apples…and so much more. And then I go crazy in the kitchen making, baking and creating. This is fun. And here for your enjoyment is the result…
Tosca Reno’s Eat Clean® Velvety Cauliflower and Mushroom Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 12 cups
- 1 large yellow cooking onion, peeled and chopped
- 2 cloves garlic, peeled and minced fine
- 1 entire head cauliflower, trimmed and coarsely chopped
- 1 pound (about 2 cups) mixed mushrooms – shiitake, cremini, enoki, trimmed and chopped
- 12 cups broth or water
- 2 tsp unrefined sea salt
- 4 Tbsp extra virgin olive oil
- Freshly ground black pepper
- Heat olive oil in Dutch oven or large soup pot, over medium-high heat.
- Add chopped cooking onion to pot and sauté until soft and fragrant. 5 minutes
- Add garlic and sauté along with the onion until fragrant. 2 minutes
- Add mushrooms and sauté, stirring constantly, for about 6 minutes
- Add cauliflower and water or stock and bring to a boil.
- Reduce heat and let cook for 30 minutes, until cauliflower is very tender.
- Transfer soup mixture to a high-speed blender, in batches, and process until velvety smooth.
- Serve hot drizzled with a bit of olive oil and fresh grated black pepper.
Sweet Potato Muffins
(adapted from Ricardo’s Sweet Potato Breakfast Muffins)
Prep Time: 15 minutes
Cook Time: 10 + 30 minutes
Yield: 12 – 14 muffins
- 1 large sweet potato, peeled and cut into chunks
- 1 cup spelt flour
- 1/2 cup coconut sugar
- 1/2 cup large flake rolled oats
- 1/2 cup oat bran
- 1/4 cup golden flaxseed
- 1 tsp aluminum free baking powder
- 1 tsp aluminum free baking soda
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp unrefined sea salt
- 2 whole eggs
- 3/4 cup almond or preferred nut milk
- 1/3 cup melted coconut oil
- 3 Tbsp apple butter
- 1 Tbsp balsamic vinegar
- 1/2 cup chopped dates
Topping ingredients optional:
- 2 Tbsp large flake oats
- 2 Tbsp raw pumpkin seeds
- Preheat oven to 350F.
- Prepare muffin tin by lining with parchment paper cups.
- Cook sweet potato by cutting into cubes and boiling until tender – about 12 minutes.
- Drain and set aside to cool.
- When cool enough to handle, place sweet potato in bowl and mash until coarsely. You need about 1 cup.
- In another preparation bowl, add dry ingredients – flour, sugar, oat bran, flaxseed, baking powder and soda, cinnamon, nutmeg and sea salt. Mix to combine.
- Add eggs, nut milk, apple butter, balsamic vinegar and coconut oil. Mix well.
- Combine wet and dry ingredients, and dates and mix until just moistened.
- Spoon into muffin cups.
- Top with a sprinkle of oats and pumpkin seeds, if desired, and place in oven.
- Bake for 30 minutes, until golden brown.
OVERNIGHT OATS with APPLE and LEMON
(overnight soaking required)
Prep Time: 10 minutes
Cook Time: None
Yield: 4 cups
- 3 cups large flake oats
- 1 cup golden flax seed
- 1 cup unsweetened applesauce
- 1 cup grated apple
- 1 tsp cinnamon
- 1 lemon, juiced
- 1/2 tsp ground nutmeg
- 1 tsp vanilla
- 1/8 tsp unrefined sea salt
- 1/4 cup chopped unsulfured ginger
- Place oats and flax in glass bowl.
- Cover with water and let soak in refrigerator overnight.
- The next day, drain any excess water from oat mixture.
- Add applesauce, grated apple, cinnamon, lemon juice, nutmeg, vanilla, salt and ginger.
- Mix well.
- Serve chilled.
- Top with cinnamon and maple syrup.
- Store extras in glass jar with tight seal. Refrigerate.
Consider every meal an opportunity to nourish yourself. That means, feed your organs, your eyes, your brain with nutrients they need to thrive. Every recipe I create is done so with this in mind and a lot of love. For you. For your wellness.
Remember, I am always listening,
PS. What is your favourite refrigerator clearing meal? Have you made a delicious one this way? I’m looking forward to reading about it in the COMMENTS section below.