by Cassandra Bodzak
Patience is a virtue that I wasn’t born with. A few years ago, I was listening to a Marianne Williamson lecture (Marianne Williamson is a best-selling spiritual author and lecturer), and she talked about leaving our lives up to the same force that turns the acorn into an oak tree. It finally hit me how powerful patience is. Whenever I feel my patience running low, I think about the acorn and remind myself that my patience allows the space for the magic to happen—I can trust that if I’ve planted the seed, nature will make the flower blossom.
Ingredients:
Olive oil cooking spray, for greasing
1 head cauliflower, chopped
2 teaspoons garlic powder
2 teaspoons onion powder
Salt and freshly ground black pepper, to taste
2 apples, thinly sliced (I prefer Pink Lady apples)
2 tablespoons (30 ml) extra-virgin olive oil
1 white onion, diced
1 clove garlic, chopped
3 cups (720 g) unsweetened almond milk, divided
3 tablespoons (45 g) Dijon mustard
4 rosemary sprigs, divided
Yield: 4 servings
Directions:
1. Preheat the oven to 425°F (220°C, or gas mark 7). Grease a baking sheet with cooking spray.* Add the cauliflower, sprinkle over the garlic and onion powders, and generously season with salt and pepper. Roast in the oven for 10 to 15 minutes, or until the cauliflower starts to brown.
2. In the meantime, grease another baking sheet with cooking spray and scatter across the apples. Bake for 5 minutes, or until the apples begin to brown.
3. Heat the olive oil in a frying pan over medium heat. Add the onion and sauté for 5 minutes until softened, then add the garlic and sauté for another minute.
4. Transfer the roasted cauliflower and apples (setting aside a few apple slices to garnish) to a food processor or high-speed blender, and then add the onions and garlic, 1 cup (240 ml) almond milk, and Dijon mustard. Pulse until puréed, gradually adding more almond milk to achieve your desired consistency.
5. Transfer the mixture into a large saucepan over medium heat, add 2 rosemary sprigs, and simmer for 10 minutes until warm and infused with rosemary. Remove the rosemary.
6. To serve, finely chop the remaining rosemary leaves. Ladle the soup into individual bowls, and then garnish with sliced apples and chopped rosemary.
*The olive oil in this recipe can be replaced with a preferred high heat cooking oil, such as coconut or avocado oil.
This extract from Eat with Intention is re-printed with permission from Race Point Publishing.
Cassandra Bodzak is the host of Eat with Intention TV and living guru from ABC’s The Taste. She is a meditation and wellness teacher, and certified Kundalini yoga instructor.
