My first thought after I opened a few emails in the wee dark hours of this morning was “What the H&%$ is “Pre Black Friday?” Geez, I thought that the Christmas decorations in stores at the beginning of October were bad enough…..
Anyhoo, I got out of bed and headed to Master’s Swim practice. After an hour, I was thoroughly spent. I texted one of my lanemates afterwards bemoaning ”why did Hux’s 3300 yard workout feel like 10,000?” I even swam with
floaty pants neoprene shorts and threw on some paddles when the intervals got tough. It felt hard but at least I was there. I did just enough to lube the proverbial training flywheel (PBM Coaching, I did you proud) so that I’m not starting from zero training when the real work starts in a couple of weeks.
On the food front, I’ve always maintained that one should be mindful but not militant when it comes to clean eating. Of course these days I’m allowing myself a few more treats and libations (hello chocolate chip muffins and Sunday beer), but I still try to get in a few servings of vegetables a day. Lately, due to the cold weather (the northeasterners will laugh at me as I’m referring to “cold” as the 58 degree weather that “chills” me when I’m walking Tempo just before daybreak), I’m loving bowls of hearty soups and stews.
Think of a pureed soup as a vegetable smoothie. Eating a bowl of soup is a terrific way to get a couple servings of vegetables into your diet while still enjoying something that is rich, creamy, hydrating and satisfying. I sometimes joke that I should write a soup diet book because I’m always full after finishing a bowl. I’m also obsessed with the color purple—on a side note, I was so stoked to see the newest Betty Designs kit sporting a couple of shades of purple.
You can make this soup with any color cauliflower; I just like using purple because it matches my engagement ring/I’m obsessed with all things purple/lavender food is fun/it makes be smile/it looks really good in my pottery bowls. I’ve been using Miyoko’s cultured vegan butter to finish soups, spread onto toast and mash into vegetables such butternut squash, but you can use any type of butter you would like. Even coconut oil would work.
Vegan Purple Cauliflower and Parsnip Soup
- High Speed Blender
- 1 Medium head of Purple Cauliflower, cut into small florets and stem sliced (about 3 Cups). You can roast leftover florets for a garnish
- 2-3 medium Parsnips, cut into 1 inch pieces (about 2 Cups)
- ½ Medium Onion, cut into chunks (about ¾ Cup)
- 1 Clove of Garlic
- 1 Sprig of Rosemary, leaves taken off the twiggy part
- 2-3 Cups Water
- ½ Cup Cashews
- 4 Tbsp Miyoko’s Vegan Butter
- 1-1/2 tsp of Sea Salt
- 1 tsp Black Pepper
- ¼ tsp Ground or Grated Nutmeg
- 2 tsp Apple Cider Vinegar
- Water to thin if necessary
- Thinly sliced Chives
- Combine the Cauliflower, Parsnips, Onion, Garlic and Rosemary in a medium to large size pot. Cover with Water
- Bring to a Boil then reduce to a simmer. Cook 18-20 minutes or until Parsnips are tender
- Transfer to a high-speed blender
- Add Cashews, Miyoko’s Butter, Salt, Pepper, Nutmeg and Apple Cider Vinegar. Puree until smooth
- If to thin, adjust consistency with water. Season with more Sea Salt and Pepper
Tomorrow’s epic workout is a coffee spin up the coast. I wonder if I can convince the type Triple A’s who will be on the ride (you know who you are) to actually stop for a cup? Who knows, maybe I’ll even grab a cinnamon roll……Be mindful but not militant 🙂
And Happy Pre-Black Friday (whatever the HECK that is)