I have been on a major soup kick in the past few weeks. This winter hasn't been particularly cold but soup has really been a staple in my kitchen. Perhaps it has to do with the way it warms the body from the inside out or the way in which the flavors linger in the air while cooking. Either way, I adore having a huge pot of soup available and it makes for easy eating throughout the week.

Soup is particularly great because it packs a powerful punch of vegetables and antioxidants and can in fact be quite healing. This particular soup is filled with cold fighting foods and balancing elements. Garlic is a natural anti-fungal and kills bacteria in your system as well, ginger is anti-inflammatory and boosts your immune system and miso improves digestion and is a natural probiotic due to its fermented state.

In truth, I eat very little pasta, hardly any really and this soup does not need the udon noodles to make it delicious but as I was looking through the grocery shelf for some great veggies to add I couldn't pass up those thick, chewy noodles. In order to make the soup gluten free you could add rice noodles or quinoa as well.

I hope that this soup makes you feel like $100 and warms you up as winter continues to make its rounds. Enjoy and healthy eating!

Healing Ginger and Garlic Miso Soup with Udon Noodles

8 oz container of mushrooms (I used Baby Bella but any will do)

2 tbs Olive Oil

2 large Carrots, sliced

4 large Cloves of Garlic, chopped

2 in Ginger, minced

2 cups Baby Spinach

4 Scallions, white and light green parts chopped

1 package of fresh Udon Noodles

2 heaping tbs Miso Paste dissolved in 6 cups warm water

Pink Himalayan Sea Salt to taste

In a large pot heat the 2 tbs of olive oil over medium high heat before adding the carrots and mushrooms. Saute until the mushrooms are slightly brown then add the ginger, garlic and scallions (reserve a little for garnish) stirring to combine and cooking until fragrant and softened. Dissolve the miso in 6 cups of warm water before adding to the pot, bring to a boil before reducing to simmer, covered, for 20 minutes. Add the spinach and udon noodles, cooking for another 2 minutes until heated through. Add salt to taste. Ladle into bowls and top with extra scallions and a dash of chili sauce for heat if desired. Enjoy!

I have a confession...

I love tacos, like really really LOVE them. There is something about stuffing little bits of deliciousness inside of a tortilla that elates me beyond belief. In fact, one of my all time favorite memes states,

"Don't tell me you miss me, tell me you're outside with tacos. Actions."

That pretty much sums up my adoration. I also love burritos, but that is a whole different topic for a different day.

I think that my love of tacos began as a child, in my house taco night consisted of a variety of little bowls filled with toppings; shredded cheese, tomatoes, lettuce, carrots, olives, jalapenos, and salsa. There were always corn shells and flour shells, tortilla chips and of course, black beans for the sole vegetarian in the family - me. I loved taco night because it also meant taco salad for lunch the following day which was somehow just as good as the tacos.

In my taco consumption I usually stick to the basics and go with black beans but the other night I was in the mood for some experimentation. Cauliflower was on sale at the supermarket and it seemed like the perfect filling for the traditional corn tortillas that I had in the fridge as well as the Napa cabbage wilting away in my crisper.

I know a lot of people are probably saying, cauliflower tacos, no way! But I am telling you, these were absolutely amazing and super flavorful. The great thing about cauliflower is that it is so mild that it retains the flavors of the spices perfectly. I actually made these tacos for a dinner guest who immediately told me that they didn't like cauliflower or cabbage but reluctantly agreed to try these gems, needless to say, they were blown away. They couldn't believe how good the cauliflower was on its own and in the taco. I call that veggie success!

This recipe is honestly one of my new favorites, I made another batch of cauliflower the following evening in order to utilize the delicious cilantro lime crema and just because, tacos are so great. So don't limit your taco eating to Tuesdays and give these guys a try!

Gluten Free Tex-Mex Cauliflower Tacos with Napa Cabbage and Cilantro Lime Crema

1 Head of Cauliflower, stem removed and cut into bite sized pieces

1 Onion, Sliced

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1 tbs Cumin

1 tbs Chili Powder

1/8 tsp Cayenne Pepper

1 Chili in Adobe Sauce, minced

3-4 tbs Hot Sauce

1/2 head of Napa Cabbage, sliced

Corn Tortillas

Cilantro Lime Crema

1 cup of Fresh Cilantro

Juice of 1 Lime

2 Cloves of Garlic

1 tsp Pink Himalayan Sea Salt

1/2 cup Plain Yogurt

Optional Toppings: Cilantro, Lime Wedges, Hot Sauce

Preheat the oven to 400 degrees. In a large saute pan, heat 2 tbs of olive oil over medium high heat. Add the onions and cauliflower, cooking until the onions have softened. Add the cumin, chili powder, cayenne, chili in adobe, hot sauce and salt to the pan, stirring to coat evenly. Cook for 3-5 minutes until the cauliflower is almost cooked through, transfer the contents onto a baking sheet and roast for 20 minutes, turning once so that the cauliflower browns on all sides.

Meanwhile, place the cilantro, lime juice, yogurt, garlic, and salt in a small blender and process until smooth, slice the cabbage and either wrap your tortillas in foil and place them in the oven to warm or if you have a gas stove (preferred method) turn the burner to low and place the tortillas directly on the grate to warm, creating a slight char in spots.

Take a warm tortilla, add some cauliflower, top with cabbage and the cilantro lime crema, extra cilantro, a squeeze of lime and some additional hot sauce if desired and enjoy!