Category Archives: Paleo

Cauliflower ‘Coucous’ – a cleansing, grain-free delight.

cauliflower

Aaah cauliflower. Growing up I would argue with my sister that is was pointless and beige, and so began the broccoli vs cauliflower saga. Well I am happy to eat my words! As the years went by, I have discovered not only the amazing nutritional benefits, but flavour profiles that cauliflower can provide. If you haven’t tried roasted cauliflower, you really have to – right now – you won’t regret it. Chop it up, drizzle with a little oil, salt and maybe some turmeric, paprika or your favourite spice, and roast until some nice golden edges appear. It is SUCH a treat. Really!

purplecauli

purple cauliflower

But back to nutritional benefits. Vitamin C, loads. Vitamin K, yep. Folate, tick. B vitamins, got it. Plus sprinklings of choline, potassium, manganese and magnesium. Who knew?! Vitamin C in particular we tend to associate with brightly coloured veggies, cauliflower – you dark horse! And not stopping there, how about a big whack of sulfur. Sulfur is involved in stacks of important processes in the body, but my favourite is its involvement in the making of glutathione – one of our MAJOR antioxidants. Glutathione is a free radical annihilating, completely awesome antioxidant that also plays a huge role in helping the liver to process toxins. I could go on, but the main point – more cauliflower = more glutathione = excellent! Oh and it’s also anti carcinogenic.

So, let’s get cauliflower-ing! Boiling – just don’t go there. Aside from losing half the nutrients, you will end up with a soggy mess that our guinea pigs wouldn’t even eat. Quick cooking is the go. Roasting, grilling, steaming, and sautéing.

But today’s adventure was cauliflower couscous. Pretty much the same as cauliflower rice, but it actually does taste like couscous. And for those with wheat and gluten …

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THE LOW DOWN ON COCONUT OIL, and Chocolate Ganache Filled Biscuits – dairy/gluten/grain/egg free and FULL OF DELICIOUS!

Coconut oil is ace! It is a wonderfully nourishing fat that is antiviral, antifungal and antimicrobial due to its lauric acid content – just like breast milk!
It is metabolised immediately in the gut rather than relying on bile acids from the liver, and so is fabulous for anyone with digestive disorders or difficulty digesting fat. This also means that it produces energy more quickly and stimulates metabolism.
Coconut oil has a wonderfully high smoke point (around 170 degrees), making it fantastic for cooking at high temperatures. It is also a godsend for the dairy intolerant, making a great substitute for butter in almost any recipe. 
Coconut oil is a saturated fat, but it is medium-chain triglyceride as opposed to a long-chain triglyceride normally found in animal and plant fats. Medium-chain triglycerides are more easily absorbed, digested and used by our bodies as they contain smaller molecules than those long-chain triglycerides. Less energy and less enzymes to digest = more quickly and easily metabolised – which can be useful if weight loss is a goal also.

We have a need for dairy free goods in our house at times, and I use it in baking, roasting, frying and even in place of butter on toast.

So now that you are pumped to rush out and cook something with coconut oil, I have a completely fabulous recipe for you that I came across last week here.
So easy, so good for any food intolerance or dietary restriction thrown at you, and SO delish!


Here’s what to do:
Ganache
1/4 cup coconut oil (liquefied) 
1/4 cup plus 2 tbs raw cacao (or cocoa if you like)
1/4 cup raw honey
1 tbs full fat coconut milk
Mix the first three ingredients together in a small bowl. If your coconut oil is

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Nut Pulp Mania: Falafels and Roasted Capsicum Pesto

I have had a few requests lately for more recipes for all your left-over almond pulp, or nut pulp from making loads fabulous nut milk! I have talked about how to make nut milk in this previous post, so I will devote my time today to sharing these two super dooper recipes with you for your beautiful pulpy leftovers. Of course you can substitute any chopped nuts into these recipes if nut milk is not your thing.
First of all, a roasted capsicum and nutty pulp pesto. I posted this kale pesto recipe a while ago, but this one gives you a totally different flavour profile to play with. If you don’t happen to have any nut pulp hanging around, walnuts would be delicious here.


Roasted Capsicum and Nut Pulp Pesto
500g roasted capsicum *see below for details of how to roast capsicum if required
1/2 cup nut pulp or chopped nuts
2 garlic cloves, chopped
1 tsp miso paste
1/4 cup / 60ml olive oil
1/2 tbs of pomegranate molasses or lemon juice (plus extra for adjusting at the end)
Pinch of smoked paprika


Add the roasted capsicum and nut pulp/nuts to a food processor and pulse until chunky and combined.
Add all other ingredients and process until it is a consistency that you like – I like it a little chunky.
Taste and add extra pomegranate molasses/lemon juice or miso paste until it tastes delicious to you. There should be a nice balance between the sweetness of the capsicum, the salty miso and the tangy molasses/juice.
Enjoy!

*To roast capsicums, cut lengthwise and de-seed. Place on a baking sheet with the skin facing up, and drizzle with a little oil. Grill the capsicums on a med-high heat until the skins begin to blacken and blister. At this point,

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Meg Thompson

Naturopath & Nutritionist
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