Celery Root and Cauliflower Soup--so yummy and warm

Celery Root and Cauliflower Soup

This is such a wonderful soup and easy to make. It fits in perfectly with Phase II of the O2 Diet. I adapted it from a recipe I found on epicurious.com. You will see inserts for a Paleo version below:


1granny smith apple or 1 pear, cored and chopped (omit for paleo)
1 yellow onion, chopped
1 parsnip, sliced (triple for paleo)
1 head cauliflower, chopped

1 celery root, peeled and chopped
4 cups vegetable (o2) or chicken broth (paleo), preferably homemade but in carton ok: Imagine brand is good
1/2 tsp thyme

1/2 tsp dry mustard

 black pepper to taste

In large pot, cook celery root, cauliflower and parsnip in the vegetable or chicken broth until soft.  Meanwhile, sauté onion and pear or apple if using in butter until soft and lightly golden.

Transfer all to blender or food processor with thyme, mustard and black pepper. Puree.

Garnish with:

Chive oil
turkey bacon bits (o2) or bacon bits (paleo)

Chive oil:
1/2 c. chopped chives
1/2 c. olive oil
whirl in food processor until pretty smooth

 bacon bits: lay  bacon slices on several paper towels on plate. cover with more paper towels. microwave for about 3 minutes or until desired doneness achieved. remove paper towels and blot any oil with more paper towels. crumble when cooled enough to handle

Garnish 1 cup soup with 1 tsp chive oil and 1 tsp bacon bits

Superb served with sausages.

How I am fusing the 02 Diet with the Paleolithic Diet

Well, I got through the 4 day cleanse without too much trouble, thanks to the support of my GFs who are doing it with me! Thanks, Lori and Kathy! And I got on the scale the morning of day 5. I was none too happy to see the number 139 staring back at me. 22 months ago I started at 141 and got down to 129, working my way back up to 134-ish for a healthier more attractive weight for my frame. Clearly I had returned to my starting point or higher, since I did not weigh myself before starting the cleanse this time.  How did I do this? By failing to control portions and returning to my old habits of snacking mindlessly on healthy foods--sure--but still 3 ounces of raw pecans is a lot of food. Oh yeah, and then there was my old nemesis:  wine. Two glasses of that and all self control or conscious choice is LOST.

This is day 5 Phase 2 of the 02 Diet. For those of you who don't know about this super healthy eating and living lifestyle, you can read about it at www.nutritiouslife.com or get Keri Glassman's book: The 02 Diet.  This diet gets you to focus more on putting super healthy and anti-oxidant rich foods into your body than focusing on what you keep out of your body. It is divided into 3 phases. Phase 1 is a four day eating cleanse (not fasting) and Phase 2, which is 2 weeks long, allows more food and far more types of food. Phase 3 is when one gets to add conscious indulgences such as red wine and chocolate, etc. IN SMALL QUANTITIES.

Anyway, I am slightly modifying the 02 Diet to incorporate the principles of the Paleolithic Diet aka Primal Diet. What that means is that I am avoiding sugar, grains and legumes completely, eating only roots and tubers for starches. I am limiting my dairy and starting to eat pasture raised meat, poultry, eggs and dairy.

I have been an organic foods advocate for years, but moving to pasture raised means I get much higher Omega 3 and CLA from the grass fed and foraging animals. (Animals, be they raised organically or not, when not pastured are raised on soy and corn which radically increases omega 6 levels and that is very bad.)  What does NOT work for me about paleolithic diet is the high caloric intake allowed for by the high fat intake. So I am avoiding all bad fats (all vegetable fats, trans fats) and eating GOOD fats, i.e., avocados, nuts and olive oil and ALSO saturated fats like butter and non-hydrogenated coconut oil and beef fat, but I am keeping my portions in check--5 portions daily. In phase 3 I will go up to 6 portions daily of these fats. I am keeping my carbohydrate load to 50 grams daily (mostly sourced from fruit and a little dairy in my coffee), and I am jump starting my day with a high protein and fat breakfast, i.e. omelets and frittatas and an occasional whey protein smoothie. O2 diet often starts the day with grains and dairy and fruit--not nearly enough fat or protein and way too much carb for my taste. The grain and dairy and fruit breakfast--ie plain yogurt, berries and toast--leaves me bloated and drowsy for two hours at which point I am suddenly ravenous. Clearly not the best choice for me. Just saying'....If you want to know more about the Paleolithic Diet, go to www.Marksdailyapple.com


Mmm. Just finished my Tomatillo Chipotle Chicken soup complete with the garnishes of cilantro, avocado and raw shredded cabbage and radish. This is an adaptation of Green Posole, omitting the hominy (corn) and adding poblano and chipotle. Fabulous! Spicy, tangy, slightly smoky, warming, flavorful and chock full of Vitamin C immune enhancing goodness!


Tomatillo Chipotle Chicken soup

dash of cumin, salt and pepper
1 lb organic chicken thighs
3 poblano chilis
1 carton organic chicken or vegetable broth
1 lb tomatillos
1 onion
1 large clove garlic, minced
1 tsp cumin
1 chipotle from the chipotle in adobo sauce can



Set oven to 400 roasting temp. Rub some salt, pepper and cumin into chicken thighs. Place whole poblano chills and chicken thighs on cookie sheet. Turn poblanos in 4 minutes. roast another 4 minutes then remove poblanos and place in paper bag. Turn chicken over at the 8 minute mark and continue to roast chicken for approximately 8 more minutes or until done. When chicken is done, take it out to cool.

While these are roasting, pour chicken broth into large pot and turn heat to medium. Chop onions and tomatillos. Add to pot of broth along with the garlic, cumin and the chipotle. bring to simmer or boil and cook until soft.

Take poblanos out of bag and remove stem and seeds. add to soup pot. Ladle soup mixture in small batches into blender and puree til smooth.

Shred chicken with forks or fingers and stir into soup.

Garnish and enjoy!

Garnishes for Tomatillo Chipotle Chicken soup

shredded cabbage, red or green
slivered radishes
cubed avocado
chopped cilantro

Vegetarian Artichoke Heart Vegetable Soup

Dr. Lisa's Artichoke Heart Vegetable Soup (vegetarian)

This soup is quick, easy, inexpensive, low cal and a full meal with 9,500 ORAC points per serving! Great for lunch or dinner on a chilly day!

4 cups vegetable broth
1 tsp tumeric
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp mustard powder
1/2 tsp cayenne powder (more to taste if you like spicy!)
1 granny smith apple, peeled and chopped
1 yellow onion, chopped
1/2 c. chopped cauliflower
1 c. sliced crimini mushrooms
1 c water packed artichoke hearts, drained
1 c. diced canned tomatoes, drained
1 can black eyed peas, drained
1 package frozen asparagus tips
1 cup kale, cut in thin strips
8 oz white wine
chopped pistachios

spray a nonstick skillet with some canola oil or melt 1 tsp butter over medium heat. add apple, onion, mushrooms and cauliflower. saute until onions golden. meanwhile, pour the vegetable broth in a large soup pot, add all the spices and bring to simmer. add the artichoke hearts, tomatoes, black eyed peas. when sauted vegetable mixture is golden, add those to the soup pot.
add the frozen asparagus tips and kale. watch the soup. when the asparagus is bright green and tender, add the white wine. take off heat.

ladle into bowls and top with 10 chopped pistachios per serving
Makes 6 servings
9500 ORACs per serving

Celery Root and Granny Smith Soup

This is such a wonderful soup and easy to make. It fits in perfectly with Phase II of the O2 Diet. I adapted it from a recipe I found on epicurious.com

1 celery root, peeled and chopped
1-2 granny smith apples, cored and chopped
1 yellow onion, chopped
1 parsnip, sliced (optional)
1 head cauliflower, chopped
4 cups vegetable or chicken broth, low sodium
thyme, black pepper to taste

In large pot, cook celery root, cauliflower and parsnip in the vegetable or chicken broth until soft. Meanwhile, in nonstick skillet sprayed with canola oil, cook onion and apple until soft and slightly golden.

Transfer all to food processor with thyme and black pepper. Puree.

Garnish with:

Chive oil
turkey bacon bits

Chive oil:
1/2 c. chopped chives
1/2 c. olive oil
whirl in food processor until pretty smooth

Turkey bacon bits: lay turkey bacon slices on several paper towels on plate. cover with more paper towels. microwave for about 3 minutes or until desired doneness achieved. remove paper towels and blot any oil with more paper towels. crumble when cooled enough to handle

Garnish 1 cup soup with 1 tsp chive oil and 1 tsp bacon bits