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

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


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!

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 …

Salads, sesame and top 10 health tips.

Salads, sesame and top 10 health tips.

It’s been a super hot week here in Melbourne, so there have been salads galore. They are the perfect thing for a hot day, and also to use up any left overs that are hanging around. I usually work on a basic principle of combining a protein source with some crunch, and a fun dressing. So whatever I have in the protein stakes (tofu/tempeh, fetta, haloumi, chickpeas, lentils, quinoa etc), with some fresh leafy items, crunchy veg, some nuts or seeds to round out the protein, and a dressing including a lovely healthy fat of some kind (olive oil, flaxseed oil, tahini/nut butter, you get the idea). Including protein and good fat in your salads this way will keep your blood sugar regulated and will keep you feeling full for longer – creating a legitimate satisfying meal. Fab!

On Friday I was lucky enough to be featured on Jess Ainscough’s website The Wellness Warrior as a Friday Foodie. If you haven’t visited Jess’ site, make sure you check it out. She is an absolute inspiration and a wonderful person, and her site is full of educational and inspirational posts, videos and books, along with my favourite weekly inspiration board.

I decided to make this nutrient packed sesame noodle salad. The noodles are made up of buckwheat noodles, arame, and spiralised carrot and zucchini; combined with marinated tofu, fresh veg, coriander/cilantro and pepitas. The dressing is a ripper. For the full recipe, check out the post but do me a favour – add 1-2 tablespoons of lime/lemon juice to the dressing (a bit of a typo…). I also forgot to write the clove of fresh garlic for the tofu marinade in the ingredients section, but we won’t go there, I’m sure no-one noticed!…

If you have any left over dressing, it