Cauliflower has always be under-rated by me. It's not a vegetable I naturally choose to eat, however I am well aware of the extensive research done proving it to be classed by some as the 'healthiest food on earth'. But I've just never been a fan. Until now. My issue was I hadn't tried it in all its many ways it can be used, and slowly I am starting to realise how tasty, versatile and easy it is to use. Plus, to me, the biggest upside is my obsession with filling my body with nutrients! So what makes cauliflower so special? It's huge nutrient content, including all the phytochemicals and antioxidants present within it! What this means simply, is that cauliflower has amazing anti-inflammatory properties - which is huge given the amount of common foods we eat these days that cause inflammation in our body's - as well as helping fight the free radicals in our body's. Along with this, is it great for cleansing and detoxing our body, improving our ability to absorb nutrients, and is super high in Vitamin C! So long story short, eat cauliflower! And to help you out on this, here is a super easy and delicious cauliflower tabbouleh. Cauliflower Tabbouleh ½ head cauliflower 1 handful parsley 1 handful mint 1 red capsicum, finely diced 1 red onion, finely diced ½ cucumber, diced 2 stalks celery, finely diced 3-4 tomatoes, diced Dressing Zest of 1 lemon Juice of 1 lemon 2 tablespoons tahini (optional) 3 tablespoons olive oil 1 clove garlic, crushed ¾ teaspoon sea salt Black pepper to taste Instructions Preheat oven to 200 degrees Celsius. Separate the cauliflower into florets and place on an oven tray lined with baking paper. Roast in the oven for 10 minutes. While the cauliflower is roasting, prepare all the other vegetables and place in a large mixing bowl. Once the cauliflower is cooked, place in the freezer for a few minutes to cool down. Then transfer into a food processer or blender and pulse or blend until the cauliflower resembles rice. If using a blender you may need to do a couple of batches. Tip the blended cauliflower into the bowl with the rest of the vegetables and mix to combine. In a small bowl add all the dressing ingredients together and whisk together. Pour the dressing over the top of the salad and mix to fully combine. Ready to serve or can be chilled in the fridge to improve flavours. About the AuthorMy name is Kerri van de Loo and I am a Personal Trainer and Nutrition Coach, specialising in Eating Psychology, with a huge mission to educate, inspire and ignite a passion within you to live a healthy life through moving, nourishing and loving your body.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Kerri van de Loo - Mindfulness coach, Personal Trainer, Nutrition Coach & SELF-LOVE COACH:Join our Online Wellness Club here: https://www.bodyessence.co.nz/wellness-club.html Categories
All
Archives
December 2022
|