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Well-lit and ventilated kitchen areas boost energy levels and provide important health benefits.103

THE SKINNY: KEEP BROOMS AND MOPS HIDDEN

EXPOSED BROOMS AND MOPS ARE THOUGHT TO SWEEP AWAY THE FAMILY’S LIVELIHOOD. POSITION BROOMS AND MOPS UPSIDE DOWN AGAINST THE WALL, FACING THE FRONT DOOR. THIS WARDS OFF INTRUDERS AND UNWANTED VISITORS. LIKE BILL COLLECTORS AND GIRL SCOUTS. THOSE DAMN THIN MINTS GET ME EVERY TIME.

Cream of Cauliflower Soup

I can’t get enough of creamy soups, especially during the colder months. The smooth texture of this cauliflower soup drives my taste buds wild, but you may prefer to use larger pieces of cauliflower for a chunkier soup. Yummy.

MAKES 6 SERVINGS

3 cups (720 ml) water

4 cups (530 g) large-cut cauliflower pieces, with

large stems removed

1 large potato, peeled and cut into medium-size

chunks

1 tablespoon olive oil

2 tablespoons Earth Balance

1 onion, chopped

3 garlic cloves, finely chopped

1 quart (960 ml) vegetable broth

½ cup (120 ml) almond milk

Salt and white pepper, to taste

1 teaspoon celery salt

THE SKINNY: WHITE PEPPER VS. BLACK PEPPER

I USE WHITE PEPPER BECAUSE IT HAS A MILDER FLAVOR, BUT IT’S ESPECIALLY IMPORTANT WHEN MAKING CAULIFLOWER SOUP. SINCE THE SOUP IS WHITE, YOU DON’T WANT TO RUIN THE PURITY OF THE COLOR OR PRESENTATION WITH BLACK FLECKS FLOATING AROUND IN THE SOUP.

Preheat the oven to 450° F (230° C).

In a large saucepan, bring the water to a boil. Add half of the cauliflower and the potato. Reduce the heat and simmer 20 to 25 minutes, or until soft. Turn off the heat but keep the pan on the stovetop.

In a medium-size baking pan, add the remaining cauliflower, drizzle with olive oil, and add a pinch of salt. Bake 20 minutes, or until soft. In a separate sauté pan, add the Earth Balance and cook over medium-high heat until it melts. Add the onion and sauté 10 minutes, or until golden. Add the garlic and sauté 2 minutes. Remove the cauliflower from the oven. Transfer the onions and the roasted cauliflower into the saucepan with the boiled potatoes and cauliflower. Turn the heat back to medium-high and add the vegetable broth. Cook 10 minutes. Transfer half of the soup to a blender or food processor and let it sit 10 minutes to cool. Keep the remaining soup in the saucepan and set aside to cool. Purée until smooth. Transfer to a large bowl, and purée the remaining soup. Return all soup to the saucepan, stir in the almond milk, and cook on medium heat 5 minutes. Add the salt, white pepper, and celery salt. Serve hot.

Srv: 406 g | Cal: 100 | Fat: 4.5 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 13 g | Fib: 3 g | Pro: 3 g

SALADS

Watermelon and Heirloom Tomato Salad

Hands down, this is one of my favorite summer salads. It offers the best of both worlds—the sweet, refreshing flavor of a juicy watermelon and the taste of a succulent, ripe tomato pulled right from the soil. It’s a fine example of why it is so important to buy organic and in season. You just don’t get the same flavors otherwise. You can create a different variety of this salad by switching out red tomatoes with yellow tomatoes. The yellow tomatoes just sweeten the color scheme.

MAKES 4 SERVINGS

¾ cup (180 ml) balsamic vinegar

½ cup (100 g) evaporated cane sugar

2 tablespoons agave nectar

½ small seedless watermelon (about 3 to 4 pounds),

cut into 1-inch (12 mm) cubes

2 large heirloom tomatoes, each cut into 8 wedges

2 tablespoons Champagne vinegar

½ cup (115 g) firm tofu, crumbled, for garnish

In a small saucepan, add the balsamic vinegar, evaporated cane sugar, and agave nectar for the dressing. Simmer until the liquid has reduced by half. Allow to cool completely before using. Place the watermelon and tomatoes in a large bowl and toss with Champagne vinegar. Drizzle with the dressing. Garnish with the tofu.

Srv: 465 g | Cal: 240 | Fat: 2 g | Sat Fat: 0 g | Col: 0 mg | Carb: 53 g | Fib: 2 g | Pro: 5 g

THE SKINNY: FAMILY HEIRLOOM

THE SEEDS OF HEIRLOOM TOMATOES HAVE BEEN PASSED DOWN FROM GENERATION TO GENERATION.