Just wanted to share two super easy healthy things I just made.
First is Green Tea. Well duh, I don’t need to tell you how to make Tea. Just sharing some tips. If you didn’t know, you can cold brew tea. Sometimes, making iced tea is a little too laborious. Boil the water, steep the tea, then add cold water or ice. And I usually get the proportions wrong, so it usually ends up too strong, and adding more water does not get rid of the bitter taste. Anyway, just add tea bags to cold water. I like to fill up a Nalgene bottle, and then add 5 tea bags. I like my tea sweet, but instead of sugar, I added some Mango Juice (no sugar added, of course. Naturally sweet.). Let it sit in the fridge overnight, and BAM delicious morning bev! You don’t have to let it sit overnight, if you want it, cold steeping tea in the fridge will take about an hour.
Spicy Cauliflower Soup: I had found a recipe for a detoxifying broccoli soup, which was basically just water, broccoli, and garlic. Well, I hate broccoli, but I’ve been on this cauliflower kick recently. So I had a head of cauliflower in the fridge, and also had just bought some vegetable broth. So I started cookin’ Here’s my recipe:
1 Head of Cauliflower, chopped up into relatively equal size pieces
About 2 cups of Vegetable Broth. You’ll need enough to just cover the cauliflower in a pot.
1-2 cloves of Garlic, chopped up. I sometimes buy chopped garlic in a jar. I used about a tablespoon. I love garlic.
1 bay leaf.
1-2 Chili de Arbol, seeded and stemmed. (If you don’t have these, and want spice, you can add chili flakes – I just didn’t think they would puree well, and I didn’t want flakes of anything in my soup. You could also add cayenne powder, Sriracha, Tabasco, or whatever your favorite spicy flavoring may be. I like these chilis and the ability to take them out after boiling- it adds an aftertaste of spicyness, but doesn’t add to or alter the pure flavor of the cauliflower, garlic, and broth.)
Fresh Ground Pepper
Leave the chilis whole and toss ‘em in. I don’t know if the bay leaf added anything, but I bought some bay leaves when I made homemade mac n cheese for T-Day, but forgot to use it. So I figured I’d toss it in there, too.
So put everything in a pot, bring to boil.
When the cauliflower is soft enough to push a spoon through it, turn off the heat.
Put about a cupful (I used a ladle) of the cauliflower in a blender, add an equal amount of the broth. Make sure you don’t get the bay leaf of chilis. I would take them out now.
Blend the cauliflower until it’s soupy! No chunks, not too thick, not too thin. I did this in batches, so I poured the first out into a bowl, and then added more from the pot. You may have to add more broth to thin the soup. Once all of the califlower from the pot has been pureed, I add all the previous batches back to the blender, so all of the soup is the same consistency. Blend for a minute or two until it all is flowing freely. DONE!
It’s so good!
I didn’t take any pictures of this stuff, but I just finished making this soup, took a bite, and thought WOW, so I just had to share immediately!