My beautiful friend Tess Masters has written a beautiful book!
I say this completely unbiased – The Blender Girl Cookbook is stunning – amazing recipes with gorgeous photography to match.
If you have a prized high-speed blender, you need this book. If you have a regular-speed blender, you need this book. Hitting the shelves today, this is a collection of 100 beautifully photographed recipes – super easy, super healthy – meals, snacks, desserts and drinks. From a Pineapple Salsa Smoothie and a Glowing Greek Salad to Alkaline Tacos and a Chai Rice Pudding, there is something to suit every taste.
This is a book to be celebrated, and it is full of foods you can celebrate with.
In addition to the bounty of beautiful recipes, Tess walks us through the details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients.
The recipe I chose to make first from the book is one I had already tried – Tess made this soup when we were down in L.A. at Expo West – and I knew I’d make it again as soon as I could. Rich and flavorful, this soup pairs nicely with a scoop of fresh cooked quinoa – a luxuriously comforting meal is made!
Tess says this recipe is one her friends request most often – a simple, impressive and downright delicious soup that you can literally blend on demand in about forty minutes.
Jason and I love it, and I am so happy to share it with you today:
Creamy Cauliflower Soup
YIELD: serves 6 as a starter, 4 as a main
2 tablespoons olive oil
2 teaspoons chopped garlic (about 2 cloves), plus more to taste
2 cups (200 g) chopped leeks (white parts only, from 2 or 3 leeks)
1 head cauliflower, chopped
7 cups (1.65 l) vegetable broth
1/4 cup (35 g) raw unsalted cashews OR blanched, slivered raw almonds, soaked
3 tablespoons chopped chives or grating of fresh nutmeg (choose one, not both), to garnish
In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend). Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
To serve, ladle the soup into bowls and garnish with either chopped chives or nutmeg.
For 99 more fantastic recipes, pick up The Blender Girl today.
Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
Cover Photo Credit: Photo taken by Anson Smart © 2014