Cauliflower cream

Since it is winter, I thought a cauliflower soup would work rather well. It's one of the simplest soups you can make, and done in about 40 minutes with maybe ten minutes of work involved. I do the soup with the basic white one, the dark green one you'll need to add 1/2 teasp of mustard to the recipe, and I'm most curious if anyone is willing to dare one of the other colors. Hah

 

Cauliflower soup.

4-6 servings

Cauliflower: 1 mid-size, uncut

Onion: 1/2, chopped roughly

Leek: 5 inches, chopped roughly

Stock cubes: 2-3

Olive oil: 1 tablesp.

Honey: 1 teasp

Milk/cream: 1 1/2 mug

Salt: 1/2-1 teasp

Pepper/chilli peppers: 1/4 teasp. (2-4 grinds with your mill)

Basil: 15 leaves fresh, chopped. (dried, 1 small teasp)

Parsley: Same as basil.

Chives: 1/2 inch bushel, chopped

  

Wash your cauliflower. You don't need to chop it, just find a pan it fits in, and put it in. Fill with hot water until your cauliflower is submerged and then put it on a stove, high heat. Add a pinch of salt and pepper and set to boil until the cauliflower gets a bit of a mushy quality. Doesn't take long, 10 to 15 mins. Drain 2/3 of the water and leave on a low fire. Add everything except the milk and leave it to bubble for another 10-15 mins. Use an immersion blender and blender the soup, adding bits of milk until it is a smooth creamy mass. Let boil two or three more minutes, et voila, your soup is ready.

Serve with sturdy brown bread and butter and maybe a nice white wine, a sprinkle of cheese on top, and enjoy.

Training food

Nutritional value

At the moment me and big brother and training, meaning that we need to stock up on protein, vitamins and minerals if we want the “iron pumping” to have any effect. What you’re going to get now is one of my favorite ways of getting in egg (not my favorite) and lentils (also not my favorite) into your system, providing a high nutritional value meal that for me works well as breakfast, or lunch, or both. I tend to make big batch that’ll last for at least two meals…hopefully three.

This dish has high levels of iron, B12, and all the vitamins you can imagine. Add a couple slices of bread for your carbs and your all set. If you miss a meal afterward, who cares, you got in the daily dose at the very least.

Most veggies are optional, but my basic is the combination that hasn’t got optional with it. It works.

Serves 2-3 people twice.

Lentils: 450 gr (2 mugs) boiled.

Eggs: 4-6

Milk/cream: ½ mug

Carrot: 1 sliced

Cauliflower: 3-4 flowers. (optional) Chopped

Leek: 6 inches. Chopped

Onion: 1, mid-size. Chopped

Garlic: 1-2 cloves. Minced

Red/yellow pepper: 1. Chopped

Zucchini: ½ cubed

Sweet corn: (canned or frozen) ½ mug

Peas: (frozen or fresh) ½ mug

Green beans: (frozen or fresh) ½ mug. (optional) Chopped

Sweet chili sauce: 2 tablesp.

Olive oil: 3-4 tablesp.

Oregano: ½ teasp.

Basil: 1 teasp.

Parsley: 1 teasp.

Paprika: 1 knife point

Pepper: 3-4 turns. (2 knife points)

Salt: 1-2 teasp. To taste

Sugar: 1 teasp.

Heat the olive oil in a big skillet or wok, throw in your carrots, leek, onion and garlic if you opted for the latter. Bake for about 3-5 minutes on high heat. Add the drained lentils (rinse them well before using them in your mix) and bake for another five minutes with the salt, sugar, chili sauce and pepper. Add the herbs and spices, and then the remainder of your veggies, leaving the corn and peas for last. Bake for about five minutes, until the zucchini starts to turn a bit glassy and soft.

Break your eggs on top of the mix, and add the milk and/or cream. Keep baking on medium or low heat until there’s no more moisture in your pan, just vegetables and egg.

Serve with bread, and some cheese if you like.