Category Archives: yoghurt

Roasted Cauliflower

With winter well and truly here, baking has become my favourite method of cooking. I bought some beautiful cauliflower at the markets yesterday. Usually I would boil it quickly and drizzle with olive oil but why not bake it? Cauliflower bake is an all time winter favourite but I usually avoid it as the hero of the dish, the cauliflower and all its health benefits are usually lost drowning in white sauce and copious amounts of cheese. I thought I would make a slightly healthier version and one that lets us taste the lovely nutty flavours of the cauliflower.

This dish is cheap, quick, healthy and delicious. The perfect week night dinner.
I’ve kept some cheese in the recipe as I think it adds just a bit of the richness you need from food in winter.

Ingredients
1/2 cauliflower, florets removed and divided into small – medium sized pieces
1/4 cup water
1 clove garlic crushed
1/4 cup chopped parsley
Teaspoon of chilli flakes
1/2 cup grated Parmesan
1/4 cup grated mozzarella
Ground sea salt to taste

Method
Preheat oven to 180 Cm (fan forced).
Pour water into a baking tray big enough to hold all the cauliflower
Place cauliflower in baking tray, season with salt and bake for 20 minutes, or until stalks feel slightly soft (al dente)
Add garlic and parsley, stirring to combine
Sprinkle over cheese
Return to oven for 5 minutes, until cheese melted and slightly browned
Remove from oven, season with salt and chilli eat straight away or leave to cool.

Serving suggestions
Serve hot with a piece of grilled fish or chicken.
Chop the cauliflower and toss through wholemeal or spelt spaghetti, sprinkle with lightly toasted chopped walnuts, a drizzle of olive oil, a sprinkle of Parmesan, extra chilli flakes and finely chopped parsley.
When cooled chop it up and add to salads.


 Cauliflower is a great cool climate vegetable to add to your winter menus. If cooked correctly it is not only delicious but has many health benefits too. From the same family as cabbage and broccoli, cauliflower has many nutrients associated with detoxifying the body and preventing cancer. It is also tipped to provide a good source of folate for pregnant women and a high fiber content also make it great for the digestive system. So really it has a health benefit for everyone!

Variation
Add 1/2 sweet potato diced at the beginning, and sprinkle toasted walnuts over it before serving, which makes this into a more substantial meal.  Cooking time may increase to 30 minutes at the start.

You can also remove the cheese and add 1 tablespoon of ground cumin, rubbing it into the cauliflower before baking. Serve this version with yoghurt.

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Fluffy buckwheat pancakes with berry compote, banana cinamon fritters, yoghurt and maple syrup.

Buckwheat is not actually a form of wheat or even a cereal grain! It is a fruit that is related to rhubarb and strawberries! It can be bought as kernels/groats, which if toasted or dehydrated are delicious as an oat alternative in muesli (See Loving Earth’s Deluxe Bukinis), or it can be ground up into ‘buckwheat flour’ and then used to make a myriad of delicious gluten free, wheat free or low wheat products. It has quite a dark colour and a strong earthy flavour. I like to mix it with other flours. Today I used it to make some pancakes! I only had wheat flour to combine it with so these are not gluten free. The lower level of gluten or wheat from using the buckwheat flour does make them easier to digest for me though. It’s food for the soul again today so enjoy with a good splodging of maple syrup!

Ingredients

2 cups no fat yoghurt
1 egg
300 ml milk
1/2 cup buckwheat flour
1/2 cup wheat flour
2 1/2 tsp baking powder
2tblsp caster sugar
2 tbsp water
2 cups fresh or frozen mixed berries
1banana sliced and tossed in 1 tsp cinnamon and 2 tbsp of flour.
Olive oil, knob of butter for frying

Method


1. Dry mix: Combine flours and baking powder in a bowl and whisk together.

2. Wet Mix: In a second bowl whisk together the egg, milk and 1 cup of the yoghurt.

3. Make a well in the dry mix and pour the wet mix into it, whisking to combine. Set aside.
4. Place berries, water and sugar in a small saucepan. Cover with a lid and cook over low-medium heat until heated through and a syrup has formed. Take the lid off to reduce the syrup if there is too much liquid. Take off the heat and leave to the side with the lid on.
5. Drizzle some olive oil into a large saucepan and heat on medium. Pour a ladle of pancake mixture into the pan and cook for 3-4 minutes each side or until golden. Transfer pancake to a plate and keep warm (cover with foil or put in a low oven) while you cook the the rest.
6. Wipe the saucepan clean with a paper towel and heat a small amount of olive oil and a nob of butter on med-high heat. Fry the banana slices for 1-2 minutes each side or until golden. Transfer to a plate.
7. Serve pancakes immediately. Top with a dollop of yoghurt, 2-3 pieces of banana, a spoonful of berries and a generous splodge of maple syrup. 
Serves 4

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