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Carrie Esper and Chef Preston Hill serving guests at "Hello, September"

Chef Preston Hill and Dietitian Carrie Esper's Delicious and Nutritious Recipe of the Month

MARCH 2019

We're Celebrating March as *National Nutrition Month!

Broaden your food flavors in honor of National Nutrition Month! There are many delicious, fresh foods that don’t require seasoning. But, when it comes to lightening up recipes, it’s important to understand how to keep flavor while also reducing fat, sugar, or sodium. The addition of spices and herbs add flavor depth to dishes and contain health-promoting compounds.  The golden spice Turmeric contains curcumin, a strong antioxidant which may reduce symptoms in rheumatoid arthritis suffers and may play a role in treating Alzheimer’s and depression. 

Curried Cauliflower Soup

Ingredients

1 1/2 tsp Olive Oil

1 White Onion, Diced

1 Head Cauliflower, cut into small florets

1 Quart Vegetable Stock

1 Can Coconut Milk

2 Tbsp Curry Powder

1 tsp Ground Turmeric

1 tsp Ground Cumin

1/2 tsp Salt

Preparation

1) Preheat oven to 425°F.  Lightly coat cauliflower florets in olive oil and roast on a sheet pan in the oven until golden ( approximately 30 minutes).

2) Meanwhile, in a large pot, heat the olive oil over low heat. Add the onions and sauté until golden.

3) Add the vegetable stock, coconut milk, curry powder, turmeric, cumin, and salt. Bring to a low boil, reduce heat and simmer for 15 minutes.

4) Add the roasted cauliflower.  Adjust seasonings as desired.  Serve as is or blend with an immersion until the desired consistency is reached.

5) Serve and Enjoy!

Recipe complements of Chef Preston and Dietitian Carrie of Unidine

*For More Information About National Nutrition Month, Click Here