Cauliflower and Chickpea Soup

It still seems cauliflower is the the new kale! I'm happy to hear this as I have another cauliflower recipe: Cauliflower and Chickpea Soup!
This spices used in this soup are taken from my Roasted Chickpea recipe. I'm sure any combination of spices (cumin, paprika, chili powder) will taste great when mixed with vegetables and roasted in the oven.

I kept the sodium count low by only using one cup broth and 3 cups water. However, any amount of broth, water, milk can be used depending on the desired soup thickness.

Cauliflower and Chickpea Soup
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 700g / 25oz cauliflower, cut into florets
- 1tsp olive oil
- 2tsp cumin
- 1tsp ground coriander
- 1/2tsp chili powder
- 1/2tsp paprika
- 420g / 15oz / 1 can drained chickpeas
- 1tsp olive oil
- 2tsp cumin
- 1tsp ground coriander
- 1/2tsp chili powder
- 1/2tsp paprika
- 1tsp olive oil
- 110g / 4 oz onion, chopped
- 2 clove garlic, chopped
- 240ml / 8floz chicken or vegetable broth
- 720ml / 24floz water
- 240ml / 8floz almond milk, unsweetened
- ground black pepper (optional)

Method:
In a bowl, combine the oil and spices. Add the cauliflower florets to the bowl and mix together. Place the florets on a baking tray and roast for 40 minutes at 200C/400F, turning half way through.

Do the same for the chickpeas: combine all the ingredients and place on a baking tray. Roast for 30 minutes at 200C/400F. Half way through, take the chickpeas out of the oven and shake the tray.

Meanwhile, in a large pan, heat the oil and then cook the onions and garlic for 5 minutes. Add the broth and water and warm through. Once the cauliflower and chickpeas are fully roasted, add the cauliflower to the broth.

Blend until smooth, stir in a cup (240ml) almond milk and/or additional water if too thick.
Add the roasted chickpeas to the soup and grind black pepper to serve. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Infused Spirits - Limoncello

Further to my fruit infused vodkas, I used lemons to make Limoncello, an Italian lemon liqueur mainly produced in Southern Italy.

This recipe has been adapted from the kitchn blog. It's basically the same recipe - lemons and vodka - but I used a bit more water and less sugar per serving. I also zested the lemon instead of peeling them with a vegetable peeler.

Infused Spirits - Limoncello
Makes 2, 50ml / 1.5oz servings
Click HERE for a printable recipe card.

Ingredients:
- 1 lemon zest
- 75ml/2.5floz vodka (I used 80% proof)
- 30ml /2tbsp water
- 8g / 2tsp white sugar

For larger batches/quantities, use one lemon for every 75ml vodka - i.e. a 750ml bottle of vodka will need 10 lemons, 300ml /10floz water and 80g/3oz sugar. This will give one litre of limocello, approx. 20, 50ml/1.5oz servings. Perfect for a party!!

Method:
Zest/grate the lemon and place in an air-tight jar/container.

Pour in the vodka.
Store in a cool, dry place for 3-5-7 days. Shaking the jar of fruit and vodka (not vigorously) one or two times each day.

Depending on the preferred 'strength' or flavour of the infused spirit, after 3, 5 or 7 days, strain the vodka.

To make the sugar syrup, bring the water to a simmer and stir in the sugar to dissolve; allow to cool.
Stir the vodka into the sugar syrup and add more water/sugar to taste.
Pour the limoncello into a storage jar or bottle.

Serve in a chilled glass or over ice. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:
A 50ml/1.5floz serving vodka contains 96 calories.
A teaspoon of sugar has 15 calories and 4g carbs, all of which is sugar (obviously!).

Chocolate Date Caramels

I've been meaning to try this recipe since June when I was on a roll with baked/sweet goods (scones, chocolate bark, brownies, ice cream, ice pops, cookies etc.)
Embracing my new interest in coconut oil, and no-cook dishes due to the hot weather, plus the opportunity to make another sweet, chocolaty snack, this recipe was perfect!

Originally from the Empowered Sustenance Blog, my caramels don't look quite as pretty but it's an excuse to make them again and improve my presentation skills!

Chocolate Date Caramels
Makes 10 caramels
Click HERE for a printable recipe card.

Ingredients:
Date Caramels
- 120g / 4oz dates, pitted
- 60ml / 2floz almond milk, unsweetened, warmed
- 60ml / 4tbsp melted coconut oil, melted
- 1/2tsp. vanilla extract (optional)
- sprinkle of salt (optional)

Chocolate Coating
- 20g / 4tbsp cocoa powder, unsweetened
- 30ml / 2tbsp coconut oil
- 20g / 1tbsp honey

Method:
Soak the dates in warm water for 15 minutes. Drain and then blend together with milk, 60ml coconut oil and vanilla extract. Add a little salt if desired. Refrigerate for 2-3 hours.

Roll into balls. Place in freezer to stay firm.

Make the chocolate coating by mixing together the cocoa powder, 30ml coconut oil and honey.
Roll or dip the date caramels in the chocolate mixture. Refrigerate until the chocolate coating is firm.
ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Peppermint Chocolate Squares

Peppermint Chocolate Squares
Makes 12
Click HERE for a printable recipe card.

Ingredients:
- 56g / 2oz almonds
- 60g / 2oz walnuts
- 160g / 5.6oz oat flour
- 20g / 4tbsp cocoa powder, unsweetened
- 30-45ml / 2-3tbsp almond milk, unsweetened
- 100g / 5tbsp honey
- 1/4tsp peppermint extract
- 20g / 0.7oz oats
- 40g / 1.4oz dark chocolate, chopped OR chocolate chips
- 5ml / 1tsp coconut oil
- 40g / 1.4oz dark chocolate

Method:
In a food processor, add almonds and walnuts and process until a very fine crumble.
Add oat flour and cocoa powder to nut mix. Process until combined.

To make the blending process a little easier, warm 2tbsp milk and honey before adding it to the food processor.

Add the peppermint extract and process until a ball forms. Add another tablespoon of almond milk, if desired.
Process in the oats and chocolate until combined.

Spoon the mixture into an 8x8 pan or loaf tin, lined with parchment paper. Press down to smooth the surface and then place in the freezer.

To prepare the chocolate coating, melt the coconut oil and chocolate, adding in a few drops of peppermint extract if desired.

Remove the tin from the freezer and pour melted chocolate on top, smoothing out with a spatula.

Place in the freezer for 10-15 minutes, or until set. Cut into 12 squares.

Best served chilled and stored in the refrigerator. Watch out for sneaky cats!
ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Infused Spirits - Vodka

When infusing spirits, in addition to the required alcohol of choice, patience is also a significant requisite! I started my spirit infusion experiment with vodka - mainly because that's all I had in the pantry. I also had a mango and a bag of cherries in the fridge. Both fruits were seasonal and ripe so the opportunity to try something new was perfect.

There are plenty of websites dedicated to infusing spirits. Vodka, gin whisky, rum and tequila are all popular choices of spirits. Most of the sites suggest adding a combination of fruits, herbs, spices and vegetables. There's a chance to get creative but also a risk of ruining perfectly good alcohol!

I found this fruit flavored vodka website to be a good starting point. With regards to quantities, I found one cup of chopped fruit (approx. 110g/4oz) was sufficient for 1-1.5cups of vodka (approx. 300ml/10floz). 80% or 100% proof vodka is also recommended.

I may get a little more creative as I'm keen to try a few recipes from this site that has '50 Unique and Not-So-Unique Flavors to Infuse Vodka', including cucumber and dill, and oats and honey!

Infused Spirits - Mango Vodka
Makes 6, 50ml / 1.5floz serving
Click HERE for a printable recipe card.

Ingredients:
- 110g / 4oz mango, chopped
- 300ml / 10floz vodka, (I use 80% proof)

Infused Spirits - Cherry Vodka
Makes 6, 50ml / 1.5floz serving
Click HERE for a printable recipe card.

Ingredients:
- 110g /4oz cherries, pitted and chopped
- 300ml / 10floz vodka, (I use 80% proof)

Method:
Place the chopped fruit in an air-tight jar/container and pour in the vodka.

Store in a cool, dry place for 3-5-7 days. Shaking the jar of fruit and vodka (not vigorously) one or two times each day.
Depending on the preferred 'strength' or flavour of the infused spirit, after 3, 5 or 7 days, strain the vodka.

Pour the vodka into a storage jar or bottle.

Serve over ice. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:
A 50ml/1.5floz serving vodka contains 96 calories.
I found this article about efficient drinking to be very informative and a great way to compare alcoholic beverages.