“Sharing food with another human being is an intimate act that should not be indulged in lightly”.
M. F. K. Fisher
A nourishing recipe for Cancer Season! And yes I’m afraid it’s a rather wintery one, perfect for the southern hemisphere where this season falls in one of our coldest months.
Cancerians need to make sure that they stay very well hydrated and well cooked, high liquid foods such as soups are perfect. Cauliflower is a wonderful, flexible vegetable for all of us during Cancer season! It contains a huge amount of water and is therefore very low in calories, but high in flavour and body – meaning it is a great way to feel full! It’s also high in vitamin C – so again a perfect winter food!
This recipe is from The Fast 800 Easy cookbook by Dr Clare Bailey and Justine Pattison.
Ingredients
1 tbsp olive or avocado oil
1 sm cauliflower, cut into 2-3cm chunks (including the stalk)
4 tsp stock powder
400g tin of butter, cannelloni or haricot beans (drained)
Fresh herbs to serve (optional)
Method
1. Heat the oil in a large saucepan over medium heat and add the cauliflower. Cook gently for 5 mins, stirring occasionally
2. Add stock and 900ml water to the pan. Bring to a gentle simmer, then cover and cook, stirring occasionally, for 15 mins or until cauliflower is very well cooked.
3. Remove from heat and add half the beans. Blend soup.
4. Add remaining beans and extra water if desired. Season to taste.
5. Reheat as required. Serve sprinkled with fresh herbs if desired. Sprinkling with cheese or nutritional yeast is also delicious and adds some extra protein.
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