This dairy-free, vegan and paleo cream sauce is the answer to your recipe woes. You can spread it, bake it, pour it and drizzle it just like any other creamy sauce out there.
I was put on a heavy dose of steroids and anti-histamines following my anaphylactic episodes. They made me ragging hungry at every moment of the day, my head felt like it was 500 times larger than it was and I couldn’t bear to do any sort of physical activity.
Yesterday; for the first time in a very long while, I looked at myself in the mirror with negative eyes. The negative self talk began and within moments, I had dug myself into a deep self deprecating hole.
I know that I am not the only one that experiences these, even for a fleeting moment.
Looking at the situation lovingly, my body has been through a lot these last couple of weeks and it is unfair for me to place judgement on it. Instead, I need to honor myself, eat well and start moving again. Plain and simple.
In the past, when my negative self talk was at an all-time high and I didn’t feel good about my body, my food choices or my state of mind, I would cleanse as a way to go inward and heal myself.
It’s time for this girl to cleanse.
Adding a delicious cream sauce to vegetables makes life better. Especially when you’re getting back to including more vegetables in your daily eating routine.
My brain plays tricks on me when I begin a cleanse. I instantly feel like I’m missing out on things (even though I know I am not) and drizzling cream sauce on veggies is just one way to combat it.
Layer on the sauce.
(Psst… it doesn’t taste like cauliflower)
- 1 large head cauliflower
- 1 clove garlic
- 4 cups homemade broth
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- Add cauliflower,
garlicand broth to pot. Cover and bring to boil. Reduce heat to simmer and cook for 20 minutes.
- Drain, reserving the liquid.
- Add remaining ingredients with ⅓ cup reserved liquid to your high-powered blender. Blend on high for 30 seconds, until very smooth.
- Add to any recipe that calls for creamed soup or drizzle on vegetables, chicken, pulses, grain bowls, whatever!
- Can be frozen for up to 3 months. Keeps well in the fridge for 3-4 days.
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