Get In The Bag Jerk!

Are titles like those the reason I don’t get guest-post invitations? Don’t answer that.

Ah, dear Jerk. Sorry. It is yet again me, dearest reader, who else would it be? I’m back with a variation to a simple recipe. You may know my Jerk Chicken Rub, far from traditional, I assume so at least, I’d never eaten jerked anything before I tried these recipes, but one that cover many diets. Now, we have an oil free option. I’m not in need of oil free recipes, but I know what it’s like to be on a restricted diet that not many follow. Any help is appreciated, right? I repeat it often, but it holds true, that we should dare to try new foods, new methods of cooking and baking because it won’t just enrich our lives and improve our skills it may very well help others. Grandstanding aside, this may be a small blog, but there are a lot of options here, sure you have to dig a little, but nothing worthwhile in life comes easy, dear reader.

So, we’ve used these bags to cook chickens, I’ve watched others use those commercial seasoning bags too, but never though to try it myself. I opted for a quick dinner and dumped the vegetables in the bag as well. I did slightly over cook them, it is hard to tell when everything is ready when you can’t open the bag, but I’ll learn in time. The bag is a nice way to prepare meat or vegetables in a different way from the usual oven roasted. The jerk seasoning was in every bite. There are so many ways to prepare food, so many possibilities in each, it’s a shame when we limit ourselves because we assume because we’re limited in one way and that means we’re limited in every way. In time I’ll learn to time it better and I’ll probably try a few different things in bags. It’s a bit of fun and a way to distract from my long recovery. I’ll see you again, dear reader.


Butternut Squash Cottage Pie

Slowly replacing photos, dear reader. I managed to get four harlequin squash topped cottage pies and a further fifteen servings of pesto, so Jack is well stocked up for the squashless, basilless Winter.

Pep's Free From Kitchen

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Pie sans filling.

With harlequin squash topping.

August 2017 Update:

View original post 389 more words

Breads Here Revisited Part 5: Buckwheat Flour Vegetable Bread


The end of an era is upon us, the final part of this dissertation on delectable, er, breads is here. You’ve possibly noticed that these have been almost exclusively buckwheat flour breads, well the reason is simply that I enjoy it and it’s the most versatile flour and much more readily available for me. This bread started originally as a means to get more vegetables into my diet. As seen in the main version it’s pretty healthy, the variations is where it became something sweeter. The reason being is that I reworked my meals and ended up eating more vegetables that I ever imagined I would, enjoying them too, shocking I know, and I had a bread that felt lacking. The sweet, though not too sugary, we’re still talking bread and not cake here after all, took over and now I mostly use the Gingerbread Pumpkin Loaf or the Hokkaido Pumpkin Cinnamon Bread. I eat it once a week and a little sweetness does the mind good. They’re still not what I’d call unhealthy, but if sugar puts you off I’d just like to let you know in advance to stick to the original. So, without any further ado, it’s:

Buckwheat Flour Vegetable Bread

If the Nutty Banana Bread is varied it can be said that this goes beyond variations. It has options, that don’t just tweak, they change the bread. I recently served the Hokkaido Pumpkin Cinnamon Bread to guests and they were won over. This is, again, a simple recipe that works thanks to the balance of ingredients. I’ve talked about the preparation on these posts and the vegetable bread is no different. The one great aspect is that you can use steamed vegetables, instead of roasted say, and the results will be as dry or moist as you want assuming you change the amount of water. Folding in vegetable purée gives you body, bulk and taste. It’s a wonderful way to make a meal out of bread and with the sweeter versions  it’s also handy way to appease a slight sweet-tooth. The thought of vegetables in bread might be off putting to some,, it was to me once, but when you taste the lovely springy bread, get a hit of whatever spices you’ve chosen and just enjoy the moist, yet firm texture I think you’ll be won over.

I’ve talked so much about the basics of these breads, they all share a common origin after all, so there isn’t a lot to say here. The choice of vegetable is up to you of course. I prefer sweeter vegetables like sweet potato or squash. I’ve tried less sweet squash, harlequin, but I think orange fleshed varieties are preferable here. I  can’t find a parallel bread to compare this to, that’s not bragging mind, it’s just an interestingly different bread. There are shredded vegetable breads, courgette/zucchini, but to me they’re a different story altogether. The purée melts into the bread and mingles with the flour to create a uniform texture throughout. Nor is it the sweet carrot cake. It’s its own bread. One I’m very proud of and glad to have at hand at all times.

I hope in sharing these bread with you, dear reader, that I haven’t oversold them. I find them useful, nutritious and delicious, but I won’t attach any claims to them that I don’t feel true. They’re not going to change your life, nor will they alone help you lose weight or be healthier, they’re just a small part of the diet that I follow. I’ve found them useful and I hope in sharing that someone out there might find them useful too. The problem with having so man recipes is that you can never share them all or present them all the same way. Recipes that have been here since the blogs inception are going to be presented differently from newer recipes, the style I write in evolves, as does my knowledge. In writing up these posts I wanted to just show a little of what I adhere to, there are so many ways to eat healthy and I can’t encapsulate everything I do into a few posts, I can just share a little here and there, stating things as simply and honestly as I can. I hope this helps. That’s all I want really. Perhaps I’ll do this again, dear reader, maybe I’ll do it before this even publishes! Take care and I’ll see you again.

Slow Cooked Beef and Sweet Potato Pie

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

This camera makes everything look good.

Yes, this is a variation of my BNS Cottage Pie, still a staple dinner for me. This was inspired in part by a pie that’s nicknamed: Paddy Pie. It’s a beef brisket under potato cooked in a wine gravy. A fancy Shepard’s Pie in other words. I thought I could play with that a little to give myself a little variety in my pies. There is an ideal version of this that if my squash grows well I’ll be able to make. A harlequin topping instead of the sweet potato as it emulates potato perfectly. For now this is  more than good enough. There’s nothing extraordinary here, but it covers a lot of intolerances and allergies and gives you a filling, rich, but not too decadent meal. One that can be made in advance, frozen and cooked with no worries of loss in quality.

This makes four large servings, but you can makes it however you want.

This is one of those recipes, that though it takes time to prepare isn’t all that complex. There are numerous stages, but you can change it at every single one. You could use beef you had left over from a roast, you can add whatever vegetables you’d like. You can fiddle with it and because it’s a really simple, but satisfying, dish you won’t be able to go far wrong. It’s hard to tell if I’ve covered all the necessary steps properly, a lot of this was winged and you can’t always tell if it’ll be clear to someone else. If you have any questions, if anything is unclear just ask. I cook my beef in vacuum bags, sealed with a machine, but I cook it using a rice cooker with a slow cook setting. Fill it with water and the next day you have tender, shredded beef. How you cook the beef is up to you. Just make sure your machine is suitable if you are trying.

Cashew butter is the only nut butter that works this well in gravy. Stays smooth even with a reheat after a freeze

One of the things I ave to do, but also enjoy doing, is seeing all the way I can use the ingredients that comprise my weekly meals. Nothing here is new, I use all these throughout the week, even using these ingredients to make a more traditional meal. Back in the fat days I used to eat an entire side of beef, which meant that when I stated to move away from those days, to the days of Jack and Roses, beef was left by he wayside. Oh, that’s a terrible image. Beef, abandoned by the side of the road. A roadside roast. Anyway, beef wasn’t something I ate, I couldn’t at first, my gut was healing I’d guess, but my Mother started sous viding  her beef and instead of the hard lumps that passed for meat they were tender, juicy beef. Naturally I ad to try and here we are.

There will be some cleaning up I’m afraid.

So what does a Jack Pie, so tempting to call it that, but I like descriptive names better, taste like? Like beef, in gravy with sweet potato. Heh. Let’s break it down a little. The beef is tender, as you can see in the photo above. It does have a slight dryness to it, but when you combine it with the rich, thanks to the juices, gravy it becomes a juicy, toothsome meat. The sweet potato topping is creamy and distinct enough to work well with the gravy. The cashew butter is the secret to the thick and velvety gravy. As I say I will try this with harlequin squash if possible. If you can tolerate them then potato would be great here. I added carrot to get a little extra goodness, you could also add peas. It’s very soft compared to mince, but I like the different texture. The best way to get a varied diet is to know different ways of preparing the same ingredients. I hope you’ll enjoying look at these photos, reading about the steps and thoughts behind them, maybe even try the recipe for yourselves. Until later, dear reader.

I could eat the top when grilled forever.


For The Meat:

1 Kilograms Round Roast Beef or Preferred Cut
1 Beef Stock Cube
Salt and Pepper to Taste

For The Gravy

1 Beef Stock Cube dissolved in 600ml Reserved Juices, Topped up with Water as Needed
1/2 Large Yellow Onion, Chopped
1 Large Carrot, Chopped Fine
4 Tbsp Cashew Butter
1 Tbsp Thyme or 3 Tbsp Fresh Thyme
1 Tbsp Parsley 3 Tbsp Fresh Parsley
1 Tsp Black Pepper
1 Tsp Garlic Granules
1/4 Tsp Salt
Olive Oil for Frying

For The Topping

1000g Cubed Sweet Potato
150g Red Cheddar, Grated
Salt and Black Pepper to Taste

Makes Four Servings.


1. Season the Beef and seal it and the stock cube in a vacuum food bag, leaving room for the juices to accumulate, then using your preferred method cook until beef is fork tender and shreddable. Takes about 16 hours in a slow cooker. When ready sieve and drain Juices into a jug and set aside. Shred beef with a fork and put into a bowl and set aside.

2. Fry the Onion and Carrot in the Olive Oil until soft, being careful not to burn. Mix together the Herbs, Pepper, Garlic, Cashew Butter and the Stock until everything has combined and the Nut Butter has dissolved. Add to the pot with the Onion and Carrot and bring to a boil, leave for a few minutes, then reduce to a simmer and cook uncovered, stirring as needed, for about ten minutes or gravy has thickened.

4. Add cooked Gravy to Shredded Beef, stirring together until well combined. Spoon into containers.

5. Steam the Sweet Potato until tender and when cooked add to a bowl season with Salt and Pepper then mash until smooth and the stir in Red Cheddar until combined and Cheddar has melted. Spoon mash over Beef mixture. Either freeze or use right away.

6. Cook in the oven at 175c (Fan) for 25 minutes, or until gravy starts to bubble. Then grill for remaining 5 until top is slightly crispy.

Sweet Peanut Butter Curry

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Any time a photo turns out well you can be sure I just lucked out. Snap ’em and eat is my motto.

You take a Peanut Curry as a base idea, you fraction off some Sweet Curry Powder, take a little of a Sweet Mango Curry and here we are. Hold on, dear reader, the hyper-link menu is no longer lagging. You know what this means? I don’t either, but it is pleasant. See? It isn’t all buckwheat. It’s not all wine and roses either, but we have curry. What was it that Archimedes never said? Give me a spoon long enough and a bowl of curry large enough and I’ll feed the world. What? Fake quotes? Misquotes? Me? Never. No never. No more. I am ever and always the bastion of truth, justice and curry. A pillar of society, that’s old Jack. No, not a pill. How dare you? You, wait for it, Twenty Minute Egg! So hard, dear reader, be not cruel to one such as I. I give you so many curries. There seems to be a theme, there are the nut butter based curies, rich and filling. The fruity fares, sweet and saucy. There is also the herb curries, but they’re rather limited and seasonal. Nightshade intolerance might kneecap me in regards heat, but I find other flavour to play with, other salivatory (It’s a word!) sensations to tickle your taste-buds. To delight your dentistry. To, to…beat a dead horse? Okay, onto the main part of my orally-inclined oration.

So, nut curries. What can I say that I haven’t said before? Well, one thing I have noticed is that when you make them using coconut cream they become too rich, for me at least. Maybe it’s the ratio of fat to everything else, I’m not quite sure. Unlike my baking recipes you can use any nut butter, just again it might be too oily if you use a, I almost said unnatural, more blended peanut butter. The taste here isn’t as sweet as a fruit based curry, it’s more of a subtle undertone, the nutty flavour is still predominant. The sweeter spices and the honey just add a different backing flavour than the more savoury ones used in my original recipe. I used the sweet potato for its sweetness and how well it pairs with cinnamon. As does peanut. The ingredients may make it look complex, but it’s all just a matter of complementary flavours and a little experience from other recipes. On the whole a really nice curry, simple to prepare and one that keeps you filled. So, that’s that for now. Still more recipes incoming. See you then.


1 Chicken Breast, Chopped
100g Finely Cubed Sweet Potato
160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Natural Peanut Butter
1 Tbsp Olive Oil
1 Tbsp Honey

For the Spice Blend:

1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Cumin
1/4 Tsp Ground Turmeric
1/4 Tsp Ground Ginger
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cardamom
1/8 Tsp Ground Cloves
1/8 Tsp Ground Anise
1/8 Tsp Sea Salt


1. Add Olive Oil, Onion and Garlic to a pot, stir together, cover and heat on high until steaming, then reduce to a medium heat and let cook for 10 minutes until soft.

2. Add Spices and stir together, then add Chicken and Sweet Potato stir and cook for 5 minutes.

3. Add Coconut Milk, Honey and Peanut Butter and stir, bring to boil, cover and then reduce to a simmer and cook for 20 minutes.

Baked Sweet Potato Fries

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Amaranth is my most adaptable side, hence the reason you see it so much.

I might be jumping the gun, but if the world is kind and Jack is lucky there may be fresh sweet potatoes this year. I can see myself at least attempting to grow a few, I’m more of a prognosticator than a procrastinator. I make reasonable and realistic plans and follow through as best I can. I’m overcoming a lack of confidence with sheer stubbornness. If there are immature sweet potato plants I will buy them, plant them and nurture then, praising their growth and lamenting their failures. Today though we talk fries. Funny how yesterday I spoke of the ubiquitous peanut butter cookie and my version. Now we’ve hit a recipe I return to occasionally, one which never succeed until I did it my way. No, dear reader, that wasn’t a cue to break into song, melodious as you are. I tried a recipe recently, fries of this size, oven at his yadda yadda. I ended up with limp, mushy, cold fries. I’ve been there before. So instead of giving up I looked at my other Sweet Potato Recipe, crisp strands. Could I use it to my advantage? Well, yes, it’d be silly if I was typing all this to dash your hopes. Jack be nimble, Jack be quick, Jack isn’t a callous…er, moving on.

Thin isn’t everything, unless you’re sweet potatoes fries then it is.

So, for some reason results are mixed. The writer blames the reader’s ineptitude, I never blame you for being inept, I just forgive you. The reader in turn blames the writer, the fathead knows nothing of fries. And so on. So, I know that thin is crisp, oily is soggy and high heat means burnt fries. So, I cut them into matchsticks. I did worry they’d be just crisp and not the lovely balance of crispy exterior and fluffy interior, they were. I used extra virgin olive oil as I find it evaporates fairly quickly, which let the fries just steam their moisture away. I kept the temperature lower than the other recipe. So, they baked and I watched. In he end what came out was what  was wanted. Crisp enough, warm, not cold, able to stay stiff. A few slightly limp fries don’t matter much. But instead of a snack, they felt like something that could be used as a side in a meal and not feel out of place. No, they’re not potato fries as you know or knew them, but they do taste nice and have a different texture from the norm. I can’t say this is foolproof, I’ve tried enough recipes with sweet potatoes to know that there can never be such a thing. But I think it’s close. Whether it’s the sweet potatoes themselves that cause the trouble is up to better than I to say.
If you’re a bit crafty you can bake other vegetables too.

As far as the future of nightshade free fries, or chips if you’d rather, well, we might have to look back. To say, Faux Roast Potatoes. Imagine, think strips of harlequin squash, roasted, perhaps steamed slightly first, just for that extra crunch. I know I’ll be growing them again this year and weather being kind I should have a decent crop which will in turn translate to more recipes for you all. Spread the word about harlequin squash, it’s the single greatest potato substitute. I don’t say that lightly, they’re just that good. Don’t mistake a festival squash for them though! They lie. Harlequin is always light green with stripes. I really can’t wait to eat some harlequin sautéed, freshly made basil pesto, broccoli right out of the garden and on and on. Who knows, the garden can be fickle, but thankfully I’m stubborn and now armed with much more than last year. The greenhouse awaits, touching the cloudy skies with it’s peak, the compost rests, filled with nutrients, the soil amended and waiting. This is going to fun, stick with me, dear reader, we’ll go far.


2 Medium Sweet Potato
Drizzle of Extra Virgin Olive Oil
Salt, Pepper and Garlic Powder to Taste


1. Pre-heat the oven to 175c (Fan) and line a baking tray with greaseproof paper.

2. Peel the Sweet Potato and slice them lengthways, each slice should be about about half a centimetre thick, then cut them into half centimetre strips. Add to a plastic bag, season to taste then drizzle in the Olive Oil. Shake everything until the sweet potatoes are coated.

3. Spread out over the prepared tray. Making sure there’s plenty of room between the fries. If making a large batch use two trays. Bake for 30 minutes, stirring occasionally to prevent burning. until the Sweet Potato is dry and crisp. Remove from oven and transfer to a plate and let cool for a minute or two. Sweet Potato will crisp up more as it cools.

Vegetable Medley Pasta Sauces

 photo WP_20170117_013_e_zpswnvortqj.jpgI’ll freeze these then pop them out and bag them.

I’m getting ahead of myself with the plural, but all things in time, I’ll eat my way through the two I made today, the below recipe is the full one, and then I’ll try other combinations of vegetables. I might even try roasted or charred vegetables. I’m still learning how to eat vegetables, that might be laugh-worthy, but when you’ve never eaten something it’s daunting to prepare and alien to your taste buds. I don’t subscribe to the idea of hidden vegetables. You know, the practice of sneaking and disguising vegetables into meals. I feel it gives you a feeling that they shouldn’t be there and eventually an excuse to exclude them. I find what works best is to try everything, if you can tolerate it, even just barely, taste wise I mean, not as a food intolerance, then stick with it, you’ll get used to it and will find ways to make it more palatable to your tastes or you’ll eat it for its health benefits. I could leave cauliflower out, I’m not that fond of it, but with all my limits I want to introduce as many vegetables as possible and I’m sticking to that plan. I’m also reducing my sugar intake as I’ve mentioned. It’s going well. When I first started, all of this, that seems to be the best summation, I went and cut my options down to the bone, the most basic, healthy diet devoid of any extraneous foods, that foundation is what helps me now when I need to cut out. I don’t feel I’m owed sugars, or entitled to junk-food. I also prefer treat days, designated days for baking or buying junk, rather than a cheat day, I limit what I bake and buy, a cheat day wouldn’t allow that for me. Limits, not to hold me down, but to make me soar.

 photo WP_20170117_012_e_zpst4c2bmzk.jpgToday was an orange vegetable day.

I walked away from this post and now I’ve lost my train of thought. I’m drinking a juice box. This is a novelty. There’s no sweeteners or colouring in it, which is surprising. There is sugar, terrible, terribly delicious sugar. I said I was cutting down, not out, now get away from my juice box! It’s mine! You get your own. It seems as if everyone in Ireland has conspired to get sick, there are way too many bugs around. Your forever friend has been hit with a nasty bug. So I went the food-as-healing route and drank a raw carrot and turmeric smoothie, which aside from honey and water is he ingredient list. I don’t know if it helped, but it didn’t hurt. I have also been on he search for suitable pain relievers, head pain occasionally hits, but all I’ve found is a rub on stick that seems to help somewhat. Medication and I don’t mix, at all, pain I can deal with, side effects, too numerous to mention, I can’t. This album is really great, what were we doing again? Can I have another juice box? Is this a regression or a digression?

 photo WP_20170117_014_e_zps7sck2vvc.jpgI made curry with the three orange vegetables too. For freezing and eating on lazy days. Rice too.

So, let me tell you the secret of this sauce. It’s, hold onto your minds, they’re about to be blown, it’s actually a soup! Tricked you, it’s actually really dull. This is pretty much just a thick soup, as is the original, but when coating a pasta it works really well, as a way to get vegetables into you it’s very handy too. I’ve found, even with the addition of spice mixes, that just butternut wasn’t exciting my palate, so I thought that a mixture, a medley of vegetables, might be more interesting and more easily varied. I also want to add some carrots to a few of my meals and this and a curry seem to be the ways I enjoy them most. As far as taste goes it’s just the sum of its parts, nothing much more than that.

 photo WP_20170117_016_e_zpsuxzjuxfh.jpgBefore: A wet sloppy mess.

 photo WP_20170117_017_e_zpsn7ufsrvb.jpgAfter: Muffin Tops I suppose.

I also needed a breakfast option. So I took my Peanut Butter Cookies, substituted the sugar with a banana, I’ll add all that to the recipe page. See, this is where I struggle: Are these sugar free? Are they no added sugar cookies? This is why I hesitate when tagging recipes as sugar free etc. I’ll learn some day. These turned out fine, I find that a bit of protein rich nut butter sees me through until I can eat a right meal. So, that’s it for today. At least we have a few new recipes to add to the blog, that’s always fun, right? I have one more thing to try before the week’s out, so keep an eye on the site. No promises, it might be a bust. I’m tired and want a juice box so I’ll leave you. Weep not, for I’m always right there in your heart. Just call me the Jack of Hearts. Or not, whatever suits. Geddit? Suits…never mind. Later.


Orange Medley

400g Butternut Squash, Cubed
200g Sweet Potato, Cubed
200g Carrots, Diced
1 Large Yellow Onion, Chopped
12 Cloves Garlic, Chopped
500ml Water/Chicken Stock
Olive Oil for Frying
Salt and Pepper to Taste

Can be frozen.
Makes 4 Servings.


1. Heat Olive Oil in a pot and add the Butternut Squash, Carrot, Sweet Potato, Onion, Garlic, Salt and Pepper. Cook on a medium heat for 10 minutes or until Onion is soft.

2. Add Stock to pot and bring to a boil, cover, then reduce to a simmer and let cook until everything is soft. Then, if, desired, leave to simmer slowly and let reduce to enhance the flavour.

3. Add the contents of the pot to a blender and blend until smooth. When using add to a pan and heat until warm, cook for a while if sauce needs to reduce and thicken, then toss Pasta in sauce and serve.


 photo WP_20170120_003_e_zpssttj330e.jpgTry to use vegetables with similar roasting times or use separate tins.

Roasted: Use up to 1000g of Vegetables. Add everything, but the Stock to a roasting tin, roast at 200c for 40-60 minutes until vegetables are tender and caramelised to your preference, be careful not to burn the Onions or Garlic. Remove from oven and add to a pot with the Stock boil for a few minutes until everything is soft and tender then blend.

Green and White: Use 400g Broccoli, 200g Cauliflower and 200g Asparagus. Everything else is the same.

 photo WP_20170519_001_e_zpsfmmmajjc.jpgThe cauliflower imparts a rich, creamy texture while the asparagus and broccoli give it mild, delicious taste.