lemony cauliflower soup

Clean Eating Cauliflower Soup

Cauliflower is definitely my favorite brassica. I pretty much love it any way you prepare it. Riced, roasted, steamed, sauteed, and blended, as in this delicious and creamy cauliflower soup.

lemony cauliflower soup

This cauliflower soup is an old favorite. It’s simple to make yet so big on flavor. It’s also a health-supportive powerhouse and so important in your bodies natural detoxification systems. It’s a staple in my Nourish program cookbook, as are many other cauliflower dishes. Cauliflower includes antioxidants that boost Phase 1 detoxification and sulfur-containing nutrients that boost Phase 2 activities. Cauliflower also contains phytonutrients called glucosinolates, which activate detox enzymes and intensify their activity.

Clean eating cauliflower soup

Cauliflower is also a powerful anti-cancer veg! It’s broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells, which helps to prevent some forms of cancer (especially colon, breast and ovarian cancer). You can feel good about eating this cauliflower soup!cauliflower soup with pistachios

The soup is also kid friendly. Norah absolutely loves it! The recipe is a simple blend of sauteed onions and garlic, vegetable broth, and lemon juice blended with cooked cauliflower. I topped mine with pistachios and hemp seeds but you could also add a dollop of harissa, shredded cheese, or pumpkin seeds.

clean eating cauliflower soup

Clean Eating Cauliflower Soup

Ingredients

  • 1 head cauliflower, chopped
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • Sea salt and pepper
  • 3 cups organic vegetable broth
  • 1 cup filtered water
  • 1/2 lemon, juiced
  • pistachios and hemp seed, for garnish

Instructions

  1. Saute onions and garlic in oil until softened. Season with salt and pepper. Add broth, water and cauliflower, bring to a boil, then simmer until cauliflower is softened. Transfer soup to your blender and blend until creamy. Place back in your pot and add lemon. Taste for seasoning. Top with pistachios and hemp seed to serve.
http://foodconfidence.com/2016/02/05/clean-eating-cauliflower-soup/

Clean eating cauliflower soup is a delicious, detoxifying weeknight dinner!

Asian Style Potato Salad -- mayo free and healthy!

Zesty Asian Style Potato Salad

Thank you to my friends over at Tessemae’s for sponsoring this post.

Shop online and enter FoodConfidence at checkout to get 10% off your order!
Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

Salad dressing is a huge part of my life; it’s something I consume almost every day. Over the years I’ve become pretty good at whipping up a quick and tasty dressing at home, but I also like to have a few delicious store-bought brands on hand. This is not an easy task. Decent store-bought salad dressing is hard to find. What I look for is pretty simple. It’s what I recommend to my private clients, Nourish participants, and now to you: read the ingredient list and ask yourself, would I use these same ingredients at home? Sounds easy enough, right? Ha, not so fast.

The problem is that many so-called “natural” brands don’t even use olive oil, much less cold-pressed olive oil, which for me is a salad dressing must-have. Most of the larger, less expensive brands contain ingredients I would never use at home: corn starch and corn syrup, MSG, soybean oil, and artificial colors like red 40. It’s frustrating, to say the least. The good news is that there are quality salad dressings out there, you just have to find them.

When Tessemae’s asked me to review their salad dressing, I was intrigued and just a little pessimistic. Before saying yes, I did my due diligence. I went online and checked out the company and the ingredients. Much to my surprise I discovered that these folks are actually the real deal!

Tessemae Salad Dressing Starter Kit

Tessemae’s is a local Washington, DC area company. It was founded by the son of a health-conscious Annapolis mom named Tesse. Tesse used this very same salad dressing throughout their childhood in order to get her family to eat their vegetables. I just love this story. It’s great to support a family-run business that is passionate about offering a better choice for consumers.

So what did I make with Tessemae’s salad dressing? I had a bag of red potatoes that needed cooking so I decided to go with something different. This Asian style potato salad came out absolutely delicious (and took less than 10 minutes to make from start to finish).

Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

Tessemae’s sent me a few bottles of dressing to test and I really liked them all, they taste very much like homemade. But what I love most is the ingredients…everything I would find in my own kitchen: quality olive oil, fresh lemon, real vinegar, herbs and spices — and no corn syrup!

soy ginger Tessemae salad dressing

For this potato salad I used the Ginger Soy dressing. I absolutely LOVE the lemon garlic dressing, too. I could have gone with either one!

Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

I have to tell you how awesome this potato salad is! My husband ate the entire bowl standing at the kitchen sink. The soy ginger dressing is the perfect Asian flavor — super refreshing and a little unexpected.

Oh, and here’s a little tip: when storing the salad dressing in the fridge, it may turn cloudy. This is totally normal. To loosen it up, just place the bottle in a warm cup of water and let it sit while your chopping up your salad veggies (about 3 – 5 minutes). Once it’s loosened up a bit you’re set to shake it up and pour on your dish!

Zesty Asian Style Potato Salad

Yield: 4 servings

Zesty Asian Style Potato Salad

Ingredients

  • 2 cups small red potatoes, chopped
  • 2-3 Tbsp Tessemae's Soy Ginger Dressing
  • 1/3 cup dried cranberries
  • 1 cup diced English cucumber
  • 2 scallions, chopped
  • 2 big handfuls microgreens or sprouts
  • 1/4 cup sliced almonds
  • Sea salt

Instructions

  1. Boil potatoes in salted water until just tender. Let cool. Slice into bite-sized pieces. In a large bowl add the potatoes, cucumbers, scallions, cranberries, greens, and almonds. Toss gently with dressing. Season with salt, to taste. Serve cold!
http://foodconfidence.com/2015/07/24/tessemae-asian-style-potato-salad/

Tessemae’s salad dressings and marinades are available at Whole Foods, Kroger, Safeway, The Fresh Market, and Costco. If buying online, use the code FoodConfidence for 10% off your order!

Connect with Tessemae’s here:

Asian Style Potato Salad

Asian Sesame Noodle Salad

Asian Sesame Noodle Salad

This vegan, gluten-free version of Asian Sesame Noodle Salad with Almond Butter Dressing is the perfect dish to celebrate spring! 

This Asian Sesame Noodle Salad with Almond Butter Dressing is the perfect dish to celebrate spring! It's vegan and gluten-free made with black bean noodles, fresh asparagus and beautiful purple cabbage.

This lightened-up version of Asian Sesame Salad is dear to my heart. It played a starring role in my life during the summer of 2004…the summer when my husband and I started dating. We ate so much of this Asian Sesame Noodle Salad we had to break up with it, literally. You can read more about our love affair with this noodle salad and get the recipe hereI’ve been recreating it for years using different types of noodles but never found a good replacement. I think this recipe comes pretty close!

This Asian Sesame Noodle Salad with Almond Butter Dressing is the perfect dish to celebrate spring! It's vegan and gluten-free made with black bean noodles, fresh asparagus and beautiful purple cabbage. #cleaneating

I’ve tried using kelp and zucchini noodles but these Explore Asian black bean noodles might just be the best iteration thus far. I love that they’re dense enough to hold up to the almond butter dressing, which really is the key. I created this version for my Inspired Vegetarian Column on Healthy Aperture, a site where you can search for healthy recipes (which also happen to be quite pretty). I modeled the recipe after a similar salad made with thick and delicious udon noodles. Udon is great, but it’s super dense and very high in calories. You can’t eat too much of it, as me and my husband found out the hard way.

This Asian Sesame Noodle Salad with Almond Butter Dressing is the perfect dish to celebrate spring! It's vegan and gluten-free made with black bean noodles, fresh asparagus and beautiful purple cabbage. #clean #vegan @glutenfree

This salad is the perfect way to ring in the spring here in DC, but I’ve also brought it to many an outdoor summer potluck. I hope you’ll try it! Click here to Healthy Aperture for the recipe!