glutenfree

Roast Cauliflower & Broccoli Salad

Ok, so if you have not ventured to the land of roasted cauliflower or broccoli yet you have not lived. Steamed schmeamed. Roasting is the way of the future, doesn’t take much longer than steaming it, and tastes ah-mazing. This is about to change your life. Seriously. 

Cruciferous veggies are a powerhouse of nutrition, are loaded with vitamins & fibre and are an excellent food to help support our bodies detoxification pathways. 

1/2 cauliflower, roughly chopped

1/2 broccoli, roughly chopped

1 sweet potato, cubed

2 tbs butter/ghee/coconut oil

1/4 cup chopped parsley

2 tbs hemp seeds (optional), I use THIS BRAND

Dressing-

1 tsp Dijon mustard

1/4 cup apple cider vinegar or lemon juice

1/2 cup olive oil

Salt and pepper 

Preheat your oven to 200C. Line a large baking tray with baking paper. Whack the sweet potato on and add half the butter and pop it in the oven for 20mins. Pull it out, add the cauliflower & broccoli plus the rest of the butter (let’s be honest, I probably added double that amount of butter because I bloody love butter but you do whatever spins your tyres) and pop it back in the oven for about another 20mins until all the veggies are cooked. You might want to pull it out after 5-10 mins and give it a good mix around so the butter gets to spread its love. Set aside to cool while you make your dressing. For the dressing, get a small jar or container with an airtight lid. Add all the dressing ingredients & shake the bejesus out of it until it is all combined. Add the roasted veggies to a big bowl, sprinkle over the parsley, drizzle with the dressing and toss well. Finally sprinkle over the hemp seeds and serve it up. 

Matcha Matcha Matcha

So it seems that green is the new black & matcha is this season’s goji berry. Never heard of matcha? It’s green tea powder. Leaves & all. Well the peeps in the know (my inter-web sources obviously) tell me that one serve of this business has more than 10x the nutritional benifits of a regular cup of green tea, more than 100x the antioxidants,  it detoxifies, boosts metabolism, enhances concentration and can help calm the mind. God damn, it sound like the only thing matcha doesn’t do is make your bed. Even so, I am pretty partial to a matcha latte myself and it’s a great alternative if you want the energy buzz of coffee without the nervy caffeine buzz and don’t mind too much that your drink is a swampy green shade. Have I sold it to you? 

Battling on, I present to you a Matcha Bulletproof Latte because fat in your hot beverage makes the world go round, & matcha balls, because who doesn’t love a few green balls. 

Matcha Bulletproof Latte

1/2 tsp matcha powder

1 cup boiling water

1 tbs butter/ghee

1 tbs MCT oil/coconut oil

1/2 tsp honey OPTIONAL 

Pop it all in a blender and blend baby blend until that business is frothy & creamy. That’s it. 

Matcha Balls

1 cup raw cashews

1 cups shredded coconut

1/2 cup sunflower seeds

1 tbs coconut oil

1 tsp matcha powder

1-2 tbs raw honey (depending on your preferences) 

3-4 drops dōTERRA ginger oil – OPTIONAL

Add everything t the food processor & blend until it all starts to come together like a dough. If it’s too dry, add an extra tbs coconut oil, if you blend too much and it’s gets too much like a paste, add some extra coconut. Roll into balls, store in the fridge or freezer. Simple. 

Honey Mustard Carrots

As the name suggests, these are carrots with honey and mustard. It’s not a trick. My creative genius with naming my recipes is obviously dwindling. Anyway, I found loads of beautiful, colourful carrots at the markets this morning while I was on the hunt for cauliflower. Great find on the carrots, meanwhile the cauliflower was $8 a head. I $hit you not. It wasn’t even gold plated or blessed by a unicorn, it was just organic cauliflower. Off their faces. No cauliflower for me. Lucky for you though, you got a cracking carrot recipe. 

12 carrots (I used a mix of orange, purple & yellow ones because they were pretty)

1 tbs seeded mustard

1 tbs honey

1/4 cup oil (coconut/olive/macadamia/melted butter/ghee)

Good crack of salt & pepper

Preheat your oven to 200C. In a bowl mix the honey, mustard & oil until well combined. Chop your carrots however you fancy, I did mine in big chunks. That’s a chef-fy term, ‘chunks’, very descriptive & accurate. Toss the carrots in a big baking tray, pour over the mustard mix & bake those bad boys for 40-50 mins depending on the size of your ‘chunks’.  You can serve these hot out of the oven as a side dish to whatever you fancy or allow to cool then toss through some rocket, walnuts & goats cheese and right there you’ve got a banging salad. Enjoy.