CURRIED CAULIFLOWER AND PEAS

The bright color, taste and aroma of the curry make this dish remarkable. As a bonus, it's quick and easy to make! Enjoy this wonderful dish on its own or with a green leafy salad (stay tuned for the recipe on our blog soon).

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

Cauliflower: This cruciferous plant contains the micronutrient boron, which is known to help the endocrine system—yet cauliflower is better known for the so-called goitrogens it contains. Cauliflower does the exact opposite of what it is known for – it helps the thyroid gland and the rest of the endocrine system (including the hypothalamus and adrenal glands) to protect themselves from the viruses that are really behind problems like thyroiditis.

Peas: Contains easily digestible healing phytochemical compounds and carbohydrates, as well as an abundance of chlorophyll, which is easily absorbed into the intestinal lining, where these components nourish healthy cell growth and help repair mucous membranes when the lining of the intestinal tract is burned, injured or damaged by excess adrenaline, toxic pests, harmful foods and pathogens.

Ingredients:

• 1 medium-sized head of cauliflower, cut into florets;
• 3/4 tsp. green peas, fresh or frozen;
• 1/2 tsp. green onion, chopped;
• 2 cloves of garlic, crushed;
• 1 tsp grated fresh ginger;
• 3 tsp curry powder;
• 1/2 tsp. ground turmeric ;
• 1/2 tsp. ground cumin ;
• 1/2 tsp. ground coriander;
• 1/4 tsp. chili powder (optional);
• 1/4 tsp. a handful of fresh coriander, roughly chopped, for garnish.

Method of preparation:

Add 4-5 inches of water to a medium saucepan, bring to a boil and add a steamer basket. Place the cauliflower and peas in the basket, cover and steam for 3-4 minutes until tender. Remove from heat.

Place a large ceramic non-stick skillet over medium-high heat and add the scallions, garlic, and ginger. Cook for 2-3 minutes, adding a spoonful of water as needed, until the green onions begin to soften.

Reduce the heat and add the curry powder, turmeric , ground cumin , ground coriander and chili powder (if using). Cook for 2-3 minutes. If the mixture starts to stick to the pan or burn, add a little water.

Add the stewed cauliflower, peas, and 1/2 tsp. water. Stir well. When the water boils and the peas are tender, remove the pan from the heat. Serve the soup garnished with the fresh cilantro.

Portion for 2 people.