Recreated Zupas Cauliflower Cheese Soup

Zupa's Wisconsin Cauliflower Cheese Soup is my favorite item on their menu. I think they do a good job trying to make their ingredients as healthy as possible, but when it comes to dairy, grass-fed and raw are the gold standard if you really want an incredible boost in the nutrient content of your meal. It's also way easier for your body to digest and absorb the nutrients if you use raw milk instead of pasteurized. Hence, my quest to recreate this amazing soup at home with the ingredients I normally use. As for where I shop for my food, I am able to find all the ingredients for this recipe at Costco and Good Earth, except for the raw milk which I buy at the Redmond Farm store. These are local stores in Utah Valley, but if you're not in this area you can check your local health food store for raw cheese and raw milk. I hope this makes your mouth happy and your belly warm and content!

Serves 4-5

Ingredients:

2-3 TBS Kerrygold grass-fed butter

1 large onion (yellow or white)

2-3 garlic cloves minced (@2tsp)

1/2 C Namaste Gluten-free Flour blend

2 C Raw or organic whole milk

3 C chicken broth (organic or homemade)

2 tsp Redmond's Real Salt

1 head organic cauliflower grated/finely chopped

1 C shredded raw pepper jack cheese 

2 C shredded raw sharp cheddar cheese

1/2 C Coastal Cheddar (sharp English Cheddar)

1 1/2 tsp Dijon mustard

Directions:

1. Melt butter in a large stockpot. 
2. Add garlic and onion, and sautée until onions are tender/translucent.
3. Add flour and stir til mixture clumps up.
4. Gradually whisk in milk, making a thick, soupy mixture. Make sure to whisk out any flour clumps.
5. Add chicken broth, salt and cauliflower.
6. Simmer for 15 minutes on medium heat til cauliflower is tender. Stir frequently or turn down heat to keep bottom of pot from scorching.
7. Use an immersion blender to pulse soup smooth right in the pot. Or, transfer soup into a blender to pulse until smooth. 
8. Add in cheeses and mustard and stir til cheese completely melts.
9. Garnish with parsley or cilantro, and serve with toasted sourdough bread.

Matching the Frequency of Time

Hello friends! I posted a short video on my Facebook page about how to manage time.

I have had several people ask for more information about one of the points in the video-- match the frequency of time. How do you match the frequency of time?

Think about time for a moment. Tick. Tick. Tick. It just keeps moving forward. Tick. Tick. Tick. It doesn’t stop and wait for anyone else. Tick. Tick. Tick. It doesn’t second guess itself and start ticking backward. Tick. Tick. Tick. It just makes small incremental steps forward every day.

Similarly, if you match that type of frequency, making small regular steps forward that lead you to the goals and the outcomes you are wanting to create in your life, you will have success and be in sync with time. Don’t hesitate, second guess, or backpedal. Just consistently move forward one small step at a time everyday.

As you start matching your movements and progress to that of time, your relationship with time will also improve. You won’t struggle against it or ignore the inspiration or whisperings that you get about what to do next, or when to do certain things. You will be able to act and get the desired results. You will also find it is easier to be on time, to know how to plan your actions so that you are aware of and respecting the time it takes to accomplish a task.

Time itself will speak to you to help nudge you into action. Call it intuition, inspiration, the Spirit, whatever you want. I will call it time. If you listen to the voice of time inside of you, it will continue to speak to you, hinting at how to work effectively with the time you have instead of struggling against it, feeling like there is never enough time, or that you’re always running out of time.

Here’s a common scenario:

I have somewhere to be during the day, and I get a feeling that I should start to get ready a bit earlier than I had planned. I think, no, I have plenty of time to get there. I have lots to do still, I can wait til later. Then, what happens?

a) I get too caught up in my work. I “lose track of time.” I don’t start getting ready when I had originally planned, and I end up being late and rushing out the door.

b) Something happens with my kids as I am getting ready and it throws my plan off. I have to tend to the issue with the children, finish getting ready to go, and I end up rushing out of the house late.

c) I get ready as planned, not early. I leave when I expected to, then look at the gas gauge and realize I can’t get to where I need to go without stopping at the gas station. I hurry to fill up the tank, but end up late. I literally missed almost the entire funeral service for my aunt a few months ago because of this very issue.

So, instead of ignoring that little thought that time is whispering in your ear, or thinking you know what you are doing and don’t need to pay attention to that thought, act on each of those ideas that come as a gentle nudge from time.

Getting in sync with time is helping me be aware of time’s movement. When I get myself in a relationship with time where I can see time’s movement and momentum, and I match my actions to that of time by planning my small, incremental steps forward and getting them accomplished each day, I get to enjoy the relationship I have with time.

Here are some positive affirmations you can use to start training your brain to think in sync with time:

1. I am always in the right place at the right time.
2. I value and honor time’s movement. I move in accordance with time.
3. Time honors my actions by speaking to me, always nudging me in the right direction.
4. I intuit the amount of time I need to accomplish my tasks.
5. I am always on time. I complete tasks and assignments on time.

Enjoy this process! Let me know if time starts speaking to you. It’s “time” to get in sync. I know you can do it!

Homemade Organic Hot Chocolate

It’s that time of year again. Leaves are falling from the trees, the air is cool and brisk, and autumn is in full-swing. I love looking at the mountains outside my window and seeing them dotted in red, yellow, brown and gold! It’s truly breathtaking!! 

One of the things my family always looks forward to in the fall is the first batch of hot chocolate on a chilly day. Unfortunately, the store bought variety hot chocolates are full of ingredients I don’t want to put in my body— artificial sweeteners, preservatives, GMO ingredients, etc. 

Instead, I prefer finding ways to remake unhealthy treats so that my family and I can enjoy them and actually benefit our bodies by doing so. The ingredients needed are quite simple. The most basic elements are cacao powder and a sweetener. 

Most hot chocolate mixes use cocoa which is processed with high heat causing it to lose some of its beneficial properties. Instead, I use raw cacao powder which is said to have the highest source of antioxidants and of magnesium of all foods. It is also an excellent source of vitamins, minerals, fiber, natural carbohydrates and protein. 

Instead of cane sugar which is predominantly GMO, I use coconut palm sugar. It is only 35 on the glycemic index compared to cane sugar at 100. It also is a good source of potassium, magnesium, nitrogen and phosphorus. It looks and tastes similar to brown sugar with a caramel, nutty flavor.

Here is my nutritious version of this otherwise unhealthy seasonal treat. It is surprisingly simple to make and super delicious!

Ingredients:

1 cup coconut palm sugar

1/2 cup raw cacao powder

1 tsp Redmond’s Real Salt 

1 tsp pure cacao chips (mini chocolate chips)

1 to 1 1/2 cups Whole organic or raw milk 

(water or nut milk may be used as a substitute)

Optional:

Spicy blend: 1 pinch to 1/8 tsp organic cayenne pepper

Cinnamon: 1 tsp Saigon cinnamon 

Directions:

1. Measure all dry ingredients into a bowl. Stir til all ingredients are thoroughly mixed. This is your basic mix.

2. Transfer the mixture to a container with a lid, and use it for making your own hot chocolate!

3. Warm up a cup of milk in a sauce pan on medium heat. 

4. When bubbles just start to form around the edges of the pan, but no skin has formed over the milk, the milk is ready to accept the chocolate mixture. 

5. Add 1 1/2 to 2 tbs hot cacao mix to the milk and stir til completely incorporated. Drink and enjoy!!

My family loves to add a homemade marshmallow on top. Stay tuned for that delicious recipe!

Roasted Tomatillo Salsa

I’ve loved having an abundance from my garden this year! One new plant I experimented with that I have never grown before was tomatillos. I bought 4 plants and put them next to my bell peppers and jalapeños. They produced like crazy!!

So, with that plethora of tomatillos, I’ve been looking for a good way to use a lot of them all at once. Tonight, I finally got down to business and made them into salsa. It’s so fresh and delicious! I wish I had made this sooner. We are definitely going to be enjoying some Mexican food in this house for the next little while. Bring on the chips and enchiladas!!

Ingredients:

3 lbs fresh tomatillos 

6 jalapeños 

6 cloves garlic— peel on

1 large or 2 medium-sized onions

1 cup loosely packed chopped cilantro

1 1/2 cups organic vegetable or chicken broth 

(or use 1 1/2 tsp bullion plus 1 1/2 cups water)

2-3 limes juiced

1 1/2 tsp Redmond’s Real Salt 

1 tsp ground cumin

1 tsp coconut palm sugar

2 tsp apple cider vinegar

Directions:

1. Peel outer skins off tomatillos and wash in cool water til they are no longer sticky.
2. In a large baking dish, add tomatillos, jalapeños and garlic.
3. Set oven to broil and put baking dish in oven on a rack placed in the second slot from the top. Broil for 8 minutes or until the tomatillos and peppers are blackened in spots. Stir occasionally while broiling if desired.
4. When ready, remove baking dish from oven and allow it to cool on a hot pad, towel or trivet until you are able to handle the tomatillos and peppers.
5. Peel off most of the blackened spots from the tomatillos and peppers, and squeeze the garlic flesh out of the skins. The more blackened parts you put into the mix, the more fire roasted (aka burnt) it will taste. Adjust according to your own taste.
6. Using the S-blade in the bowl of a food processor, add in the roasted ingredients plus the roughly chopped onion, lime juice, broth (or bullion mixed with water) and cilantro. Pulse or blend til no large chunks are visible. 
7. Add vinegar, sugar, cumin and salt. Blend or pulse again til all ingredients are thoroughly blended. Add more salt or seasoning to taste.
8. Serve warm or cold, with chips, on Mexican dishes, with chicken, beef or pork.
9. Optional: add 1/2 to 1 whole avocado to food processor during the blending process for a thicker, creamy salsa.
10. Fresh salsa will last for at least a week in the fridge. This is a large recipe and will make about 2+ quarts of salsa. It doesn’t last long in this house!!

If you try out this recipe, let me know how you like it and anything you do differently. Enjoy! 

To your health and longevity,

Alysia in the Kitchen

Breakfast of Champions

This simple breakfast is light, refreshing, and easy to make. It packs a nutritious punch full of superfoods, probiotics and protein. 

 

My morning meal full of probiotics and super nutrient foods! 

Two strains of probiotics from the kefir and yogurt support proper gut flora while the antioxidant power of blueberries fights off free radical damage and aging. Add a slice of whole wheat sourdough toast with grass-fed butter, and you will pump up your protein and vitamin K intake as well. Whoever said healthy had to be boring? Win the morning and win the day with this breakfast of champions!!

Here are the recipes for my breakfast of champions-- Kefir Fruit Smoothie and Berry Yogurt Bowl!

Kefir Fruit Smoothie

1 qt milk kefir (I make my own)

1 frozen banana (peeled)

1 apple (cored, quartered)

1 orange (peeled, quartered)

1 cup frozen mango chunks

1 cup frozen pineapple chunks

1 cup frozen apricot halves

2 tsp vanilla

1 tbsp organic chia seeds

5 drops lemon essential oil (eo--I use DoTERRA oils)

4 drops wild orange eo

2 drops lime eo

2 drops grapefruit eo

Put ingredients in a high powered blender in the order listed above. Blend on low speed for about 30 seconds, then switch to a higher speed for 20 seconds, until all ingredients have been thoroughly blended with no chunks remaining. If the smoothie seems too thick or is not blending easily, add 1/2 to 1 cup water until the desired consistency is reached. 

I have a Blendtec blender with the Wild Side jar and this recipe makes enough smoothie for my family of eight.

1-2-3 Berry Yogurt Bowl

1 cup organic plain whole milk yogurt (or make your own)

1/2 cup organic blueberries 

1-2 large organic strawberries (diced)

1 tbsp chia seeds

1 tbsp hemp seeds

1 tbsp sliced almonds

Mint leaves for garnish (and surprisingly pleasant flavor!)

Honey (optional to drizzle on top for added sweetness)

Put the ingredients into your bowl in the order listed, add a spoon, and enjoy!! This yogurt bowl is easy to modify according to your own tastes. Just remember the 1-2-3 formula: 1 cup yogurt (coconut yogurt is great as well), 2 kinds of berries (my husband's favorite is raspberries), and 3 tbsp of nuts or seeds. Mix it up any way you like!!

Abigail's Oven at the Colonial Festival

Abigail's Oven is up and running at the Colonial Festival in Orem. See the baking demonstration, let kids get their hands in the flour, and get a tasty treat or loaf to go! You'll love every part of your experience!! 

This is the best bread I've ever eaten and I'm proud to work with such a great group of people! Check it out Saturday and Monday at the Scera Park in Orem. Best way ever to celebrate the 4th of July!!

Homemade Ice Cream: Pineapple Mango

I love making homemade ice cream! As a matter of fact, once I got my new Blendtec blender, I never looked back at store bought ice cream again. Quickly whipping up a batch of this frozen delight at the drop of a hat and seeing people's reactions to not only how quick and easy it is to make, but also how absolutely delicious it turns out, is priceless! I love knowing exactly what is in my food, creating healthy alternatives for otherwise unhealthy treats, and using whole, unprocessed ingredients to create phenomenal food.

I don't know if any other blender has the power to do what my Blendtec does, but for any of you who own a Blendtec blender, I highly recommend giving this recipe a try. If you have wanted one of these machines and weren't sure if it was worth it, I can promise you it pays for itself many times over. It is the only kitchen item I own that I refuse to do without!

This is my first video attempt. I am sure they will get better with practice. I hope it is helpful for anyone who wants to "see" how to make this homemade ice cream recipe. If you are curious and want to give it a try, I hope this video helps you have success. Here's to your health! Remember, every bite counts.