Soul food

My today's post is dedicated to my good friend Nath. She's planning to go on late summer holidays and want to trim her figure... And because I want to show her how she can eath healthy and enjoy it, too, here's my first menue sugestion:

As the most important meal of the day, here's an energy boost for breakfast to start the day with:


Cinnamon and honey spiced grapefruit

half grapefruit
1 tbsp honey

1/2 tsp vanilla extract

a pinch of cardamom, cinnamon and nutmeg

Preheat the oven.

Cut a grapefruit in half and place the halves in a small baking dish.

Drizzle them with honey and vanilla extract, then the spices. Broil in the oven for around 5 minutes.

Roasted garlic maple cauliflower soup

1 head of cauliflower, roughly chopped

3 tbsp maple syrup

3/4 cup olive oil

4 cups vegetable broth

1/4 cup soy creamer

1 cup dehydrated potato flakes (used to thicken soup)

1 large head of garlic, roasted in olive oil

1 tsp truffle salt

3/4 tsp fine black pepper

Chop the top off of a large head of garlic. Add head to a sheet of foil and drizzle olive oil over the top and wrap tightly. Place in the oven by 175° and bake for about 25 minutes. Pull from the oven and allow to cool for at least 20 minutes.

In a large soup pot, add the broth and chopped cauliflower. Cover with lid. Let simmer until the cauliflower is tender. Remove from heat and cool for a few minutes.

In a blender, add the cauliflower, the broth, olive oil, creamer, maple syrup, salt and pepper and squeeze out the roasted garlic cloves as well. Puree until smooth – in batches. Add in the potato flakes as desired – up to about a cup. The flakes will thicken the soup. You can also use a fresh baked potato if you’d prefer. 

Simmer on the stove top over low heat until ready to serve.

Serve with a drizzle of maple syrup and olive oil over top.

Roasted grape, goad cheese and honey stuffed sweet potatoes

4 sweet potatoes

2 cups red, seedless grapes

1 tsp grapeseed oil

120 g goat cheese

2 tbsp honey

cinnamon, nutmeg

salt + pepper

Preheat the oven to 175°. Poke holes in the sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes or until the potatoes are tender to the touch. Unwrap the foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

Increase oven temperature to 225°. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to the coat. Roast for 20-25 minutes or until the grapes begin to burst. Remove from the oven and let cool.

Once the sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with around 85 g of goat cheese, honey, cinnamon, nutmeg, salt and pepper. 

Scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with the remaining goat cheese. 

Add grapes on top and serve with additional drizzled honey.

Crunchy green tahini salad

Bunch of kale, stems removed

1/2 cup lemon juice

1/2 cup olive oil

2 tbs tahini

3 cloves garlic, peeled

1/4 tsp honey

1 cup chopped parsley or mint

1 cup grated carrots

1 lb roasted red potatoes

1/4 cup dried cranberries

1/2 cup toasted pine nuts

1 orange, cut into small slices

1/2 cup feta cheese

Slice the kale leaves into thin strips and put into a large bowl.

Blend 1/3 cup water and all ingredients in a blender until smoth. Toss the kale with the dressing.

Voilà. Have a good meal!

Pictures by Eat yourself skinny, the family kitchen, how sweet it is, vegetarian times