Dr. Jen Williamson, Naturopathic Physician

at 299 College St , 05401

Naturopathic Physician at Avalon Natural Medicine of Vermont

Dr. Jen Williamson, Naturopathic Physician
299 College St
Burlington , VT 05401
United States
Contact Phone
P: (802) 578-3449

Opening time

  • Mondays: 08:00- 16:30
  • Tuesdays: 08:00- 16:30
  • Wednesdays: 08:00- 16:30
  • Thursdays: 09:00- 12:00
  • Fridays: 09:00- 14:00

General Info

Jennifer Williamson, ND is a graduate of Southwest College of Naturopathic Medicine and Health Sciences in Tempe, Arizona. Dr. Williamson is licensed by Vermont as a Naturopathic Physician in primary care. She works as a Naturopathic Physician at Avalon Natural Medicine in Burlington Vermont and is the Treasurer for the Vermont Association of Naturopathic Physicians.

NEW RECIPE ALERT!! Sorry, I had to get your attention without a pic, because as yummy as this soup is, it isn't very photogenic. Creamy (without the cream) Cauliflower Soup I got this recipe from America's Test Kitchen, of which I am a huge fan. I love that they discuss the science of cooking, especially really simple recipes. Because I'm a nerd that likes to cook. And although I'm not vegan or dairy-free, I like foods that I don't have to feel guilty about eating. The recipe does include butter, but you could substitute a refined coconut oil or olive oil and skip the browned butter garnish. Without further ado... Core and de-leaf one Cauliflower. Use the core by removing the outer fiber and slice. Break off 1 cup of florets for the garnish and set off to the side. Slice the remainder of cauliflower into 1 inch slices. Melt 3 Tablespoons Butter (or other oil) in a soup pan. Add 1 leek that is thinly sliced and washed Add 1 small onion sliced Add 1 1/2 teaspoon of salt Cook over a medium low heat until soft but not brown (about 7 min) Add 4.5 cups water Add stems, core and half of the florets that were sliced Bring up to a simmer and let cook 15 minutes Add remaining cauliflower and cook 15 minutes Garnish: Melt 5 Tablespoons of butter in a saute pan over medium high heat Add the reserved florets Cook until cauliflower gets soft and brown, and butter is brown (about 7 minutes) Separate cauliflower from browned butter Add 1/2 teaspoon Sherry vinegar (or other wine vinegar) and pinch of salt to the cauliflower and stir After the cauliflower is cooked, blend all of the contents of the pot. Pour blended soup back into soup pot and bring up to simmer Add 1/2 cup water to make it more soupy and less like a puree Season to taste with salt and pepper Place soup into a bowl and garnish with a few pieces of the browned cauliflower and drizzle the browned butter on top. Add chopped chives (I skipped this step)

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