Category Archives: Grain-free

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!

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 sensitivity, or …

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Grain-Free Raw Pasta two ways, and the goodness of Daikon

I love faux pasta. And my love is now able to reach new heights as I am now lucky enough to own a spiral slicer!! Don’t despair, a good old vegetable peeler works very nicely too – and you get lovely ribbons that way. Which ever way you choose, get on the faux pasta bandwagon, you will have so much fun and you are limited only by your imagination!

As I’m currently in cleanse mode, I am going a little crazy with it. I have been including quite a lot of daikon radish as it’s great friends with any cleansing and detoxifying activities. 
It behaves like a diuretic, flushing toxins out via the kidneys, cleanses the liver & colon, and acts as a decongestant helping to rid mucus and gunk from the respiratory system. What more could you ask for?!



Zucchini and Daikon ‘Pasta’ with Basil and Walnut Pesto

Pasta:

Slice up a zucchini and half a daikon radish using either a vegetable peeler or a spiraliser. Sprinkle with a little olive oil, gently mix through, and set aside.
(N.B. Cucumber also works well as ‘pasta’)
Pesto:

A large handful of basil
1/3 cup walnuts (or pistachios/cashews)
1 clove of garlic
A drizzle of lemon juice
1-2 tablespoons olive oil
A handful of olives, or a teaspoon of miso paste
Black pepper and sea salt to taste
Combine all ingredients in a mortar and pestle or food processor, done.
Dollop the pesto on top of your faux pasta, finish with a little drizzle of olive oil, enjoy!