Indian Red Lentil Fritter Protein Bowl

You know what gets me excited? Bowl food.  The best kind of food requires a bowl! Cereal, Ice cream, soup and pudding just to name a few.  It’s also just so convenient, take stuff you have and just dump it into a bowl, garnish with some parsley and voila, you have yourself a fancy meal.

Since becoming pregnant I’ve become the messiest eater in the world, nothing seems to want to make it into my mouth or stay on a plate, at least now I don’t have the big belly that things can just bounce off of.  Bowl food makes things a little less messy and its harder to get a baby foot in a bowl than it is getting it on a plate.

Obviously you can see that my love for bowl food runs deep! My go to recipe is my amazing falafel bowl recipe, but when I don’t have tahini on hand I love my Indian inspired bowl.

This bowl is filled with grains, legumes and a whole lot of vegetables, that’s all you need for an amazing protein bowl recipe anyways, right, but this one gets topped with a wonderful nectarine sauce to balance out all the delicious flavours that this recipe consists of.  The yum factor is over the top!

INDIAN RED LENTIL FRITTER PROTEIN BOWLserves 4

Ingredients

Red lentil Fritters

  • 3/4 cup red lentils, rinsed and soaked in a cup of water for 3 – 4 hours or overnight
  • 1 cup spinach, washed
  • 1/2 tsp cayenne pepper, or more according to your taste
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp baking soda
  • salt and pepper to taste, I’m quite heavy handed with my salt to really get a taste going
  • 1/2 cup fresh cilantro
  • oil for frying

Roasted Carrots and Beetroot

 

  • 2 large carrots, peeled and chopped
  • 2 large beet peeled and diced
  • 2 tbsp oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp turmeric
  • 1 tbsp fresh turmeric chopped
  • half a lemon
  • salt and pepper to taste

Turmeric Rice

  • 2 cups cooked brown rice
  • 1 tbsp oil
  • 1 clove garlic
  • 1 inch ginger minced
  • 1 tsp ground turmeric
  • salt and pepper to taste
  • 1/4 cup of water

Nectarine dressing

  • 1 nectarine, chopped
  • 3/4 cup coconut yogurt  or yogurt
  • zest of half a lemon
  • half a lemon juiced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tbsp fresh coriander chopped
  • 1/2 tbsp liquid sweetener

Assembly

  • chopped red cabbage
  • Chopped fresh coriander

Directions

Preheat oven to 180 degrees C /  425 degrees F

Red lentil fritters

Drain the red lentils well and rinse.  Place all the ingredients into a blender and grind until smooth-ish, with some grit to them.

Heat oil in a large frying pan over medium high heat.  Form little 1 tbsp disk with your hands and drop into the oil.

Fry until golden brown on both sides.

Place on paper towel.

Roasted Carrots and Beetroot

Mix everything in a bowl until well covered and place on a baking sheet.

Bake for 20 minutes or until tender.

Turmeric rice

Add the oil to a pan and saute the garlic, ginger and turmeric.

Add the rice and water and season with salt.  Stir.  Its ready when the water is evaporated.

Nectarine yogurt dressing

Place everything in a blender and blend until smooth

Assembly

In a bowl add 1/2 cup of rice, roasted vegetables, chopped red cabbage, red lentil fritters.  Drizzle with dressing and garnish with coriander.  Serve

Musings of First time Parents – 2 Months

It feels like it was just yesterday that I wrote my musings for the first month! Nothing makes you realise how fast time goes by like a baby, before having Arren a month didn’t feel like such a big deal, but now when I see all the milestones we go through on a monthly bases as humans I feel more grateful for the time I have in this earthly life.

A lot has happened this month;  The best thing that happened this month is definitely the fact that Arren finally likes his dad! I think we finally wore him down with all our intense ” You will like your father” techniques! Hey, it worked! Everyday just keeps getting better with this guy!

MUSINGS OF FIRST TIME PARENTS – 2 MONTHS

  • We’ve figured out how to bounce Arren to sleep in a shorter amount of time.  It might look weird to people, but hey! It works! It also  causes slight cramping instead of one long cramp from an hour of  “normal” bouncing.
  • You wont know how to stand still without your baby in public.  I start bounce standing when talking to people now.
  • Going out with a baby means taking everything you own ,because you don’t know if you will need it or not.
  • Being late will just become the norm.  Even if you get up really early, have everything ready a poopslosion can turn into an impromptu bath time.
  • Making it to church at 9am is a distant memory.  Things just take longer and its okay, soon we will figure out how  to leave the house before 11:30.
  • Arren can go from a happy smiling baby to a sad baby within a minute.  Babies are bipolar.
  • Everything is worth it, because of that amazing little person in your arms.  The cute baby smiles, giggles and coos will make your heart melt.
  • Why is there vomit on everything???
  • Arren is more engaged now and loves to play.
  • A more wakeful baby also means more time to figure out why he’s crying.
  • Arren went to his first funeral this month and I saw first hand the comfort a baby can bring to everyone around them.
  • You wont believe how many photos you take.

 

Golden Milk Granola

During my long wait, waiting for baby to arrive I was trying to stay sane by creating recipes for postpartum.   I wanted to create healthy easy to grab recipes that would nourish me and help heal me from the inside out.  I was thinking about anti inflammatory spices and ingredients that could be made into a delicious easy breakfast.  Breakfast was the one food item I was slacking on when I was making my food stock pile and showing Carl how to cook.  For some reason he’s just terrible at making breakfast, especially oats?!  When you have to ask someone if they’ve ever eaten before, because you just can’t believe the weird taste they’ve created you know you’ve got to come up with a breakfast alternative fast.

What’s a quicker breakfast than granola? Maybe a frozen waffle! but that was a slippery slope into unhealthy eating that I’m just not willing to take, especially during these crucial healing times!

This healthy golden milk granola is a great anti inflammatory breakfast or just a quick grab and go snack.  Its a fast way to get all the benefits of warm golden milk.  This traditional Ayurveda beverage harnesses some of the most potent healing spices, while giving you an immunity boost.

TURMERIC BENEFITS

  1. Helps with pain management.  After delivering your baby, you will be surprised of all the muscles you worked during labour.
  2. Helps manage depression.  When all those hormones come flooding out of your body, most of us gets hit with a couple of baby blues.
  3. Anti inflammatory.
  4. Helps fight against cancer
  5. Helps with digestive complaints.

GINGER BENEFITS

  1. Helps with nausea and indigestion.
  2. Helps with digestion
  3. Boost your immune system.
  4. Helps fight bacterial and fungal infections.
  5. Helps relieve pain.

CINNAMON BENEFITS

  1. High source of antioxidants.
  2. fights inflammation in the body.
  3. Protects your heart health.
  4. Fights diabetes
  5. Fights against infections and viruses.

FENNEL SEED  BENEFITS

  1. Increases breast milk production.
  2. Helps aid digestion.
  3. Relieves water retention.
  4. Relieves menstrual problems
  5. Protects against cancer.

Pair all those benefits with oats and you’ve got yourself a great anti inflammatory, lactation aiding, really yummy, super breakfast.

GOLDEN MILK GRANOLAserves 12

Ingredients

  • 4 cups rolled oats
  • 1 cup raw almonds
  • 1/2 cup sunflower seeds or pumpkin seeds
  • 1 cup raisins
  • 1 tsp salt
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup or liquid sweetener of choice
  • 1 tsp vanilla extract
  • 1 tsp fennel seed
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • dash ground black pepper
  • 1/2 tsp ground ginger

Directions

Preheat oven to 350 degrees F/180 degrees C.

In a large bowl combine the oats, nuts, seeds, salt and spices.

Stir to blend

Pour in the oil, maple syrup and vanilla. Mix well to get the oats covered well.

Spread the granola out on a baking sheet.  Bake for 20 – 30 minutes until golden.  Stir halfway through.  I lower the heat a bit when I place the granola in the oven.  I’ve had a lot of burning granola issues.  Remember to keep checking on the granola so it doesn’t burn.  When you take it out it wont be as crisp as you would want it, but it will crisp up as it cools.

Allow to completely cool.  Stir in raisins and place in an airtight container.

 

 

 

My home birth story : The Fast Birth of Arren Yuki

The birth of Arren sure will be a memorable one.  This little guy has had spunk since inside the womb.  From taking his sweet time to get out of the breech position, making his mommy crawl around on a carpet every day, doing obscene poses to nudge him into the right position.  He eventually decided to flip into the right position for birth after that it was all smooth sailing until my due date and he decided  that he was just so comfy in the womb that he just did not want to come meet us! This little guy has some serious attitude and we just love him for it.

My due date came and went, and I started realising, that baby will come when baby is ready! I tried all the little labour inducing tricks, with no luck at all and decided to just be patient.  Until….the new year came rolling in and I still had no baby?! Even my midwife was getting worried and asked if it was time we tried the castor oil method.  I was really apprehensive of taking castor oil, because I just wanted baby to be completely ready to meet us and not have any problems once he was out.  The night before we saw and felt the baby doing his practice breathing, and I just felt like taking the castor oil would just not be right.  We scheduled an appointment with the midwife for the next day, but I just knew that baby would be here soon.

On 2 January 2017 we watched a show in bed and fell asleep.  I was actually having such a lovely sleep dreaming about essential oils when at 2:05 am 3 January,  I woke up to my water having broken.  Man, it was such a weird feeling.  I just remember getting woken up and saying “oooh”.  Carl woke up ( hes been on high alert for weeks and every sound I made would put him in “It’s  go time” mode) and asked me whats wrong, as I walked to the loo,  I say walk, but it was more of a weird wobble, trying not to dirty everything in the beginning…I told him my water broke, we both could just not stop smiling as we knew it was baby time soon.  I decided to take a shower and get myself cleaned up as I prepared for what I thought would be a marathon labour.

We went downstairs had some tea, while I prepared snacks and treats for the midwives and Carl.  At this point I had no contractions…..As we talked, while drinking tea, I kept bouncing on my exercise ball and then….my water broke again……….this time with even more force…..I was so shocked, firstly because I just changed my clothes and secondly because my water broke again?!

I went upstairs to go change again and ran down only to have MORE water come out…..at this point I just couldn’t believe how much water was in my body…. and how much clothes I’ve gone through without any contractions.  At 3:15 am contractions started.  I downloaded this contraction timer app and it was just the best thing ever! It gave Carl something to do, without me hating on him for asking stupid questions.  We called our midwife and we all decided she could wait a little bit before coming over..I could still easily talk through contractions and we were all preparing for the long haul.

I asked Carl to bring me two blocks of ice I ate one without a problem and threw the other one at Carl because it wasn’t a good size…..Yeah, labour brings out the monster in you.

The contractions were getting more and more intense. so I decided to get some relief from the pain in the shower….at one point I wanted to live in the shower, we called our midwife and told her its time to start heading over.  I still didn’t feel like I was going to have the baby any time soon.

Soon after that everything started feeling way more intense, I remember thinking if I still have 5 – 12 hours left of this labour I’m just not going to make it, the sweet, sweet release of painkillers were looking pretty good to me right then.  I kept thinking transition would be way more intense. so I didn’t even realise I was in the transition stage at that point.

Carl called the midwife again at that point because he was getting freaked out by my intense labour grunts……..I felt an insane need to push and felt down only to feel baby’s head.

I felt my entire body felt relieved and I just had this natural instinct that washed over me.  As I shouted at Carl that the baby is here.  He decided it was time to phone the midwife again to tell her what I said.  I rushed out of the shower and felt like I needed to push.  I pushed down once and felt the baby’s head coming out, I kept thinking I’m not stopping until his head is out.  I screamed at a shocked Carl to get a towel as he ran the wrong way,  I shouted again that its behind him.  I told him to get ready for the baby as I gave one more push.  Carl caught baby Arren at 4:20 am.

 

We were both so shocked at what just happened that we just sat there looking at our perfect baby that had a good cry and stopped as soon as he was in my arms.  We just sat there crying saying how beautiful he is for what felt like an eternity……after the shock wore off I realised I was in a squat position not knowing what to do now…..we were both trying to figure out the placenta cord and if I could sit on it or not.  We decided that staying in that position was safer.

Carl went to open the door for the midwives and a whole wave of relieve washed over me they instantly made me feel calm and relaxed.  I was so happy to see them because I just didn’t know what to do next….I mean you plan for your baby not the placenta?

They helped me get up, made the bed extra comfy for me and baby and got us settled.  They gave me angelica drops to help get the placenta out, but I was just so done with pushing.  I was on one chilled out boat that would have ripped out the placenta at this time just so I wouldn’t have to push anymore.

I got into the squatting position and the placenta just dropped out.

 

He came out a whopping 3.89kg/8 pounds! 55 cm /21 inches tall and a head size that felt way bigger of 35 cm.  He also got a 10/10 on his apgar score! Our healthy little chub monkey.

Hes just been pure bliss to have around.  Its been hard at times, but everything is just worth it to see his little face.

We decided on the name Arren Yuki, before we ever started trying to have a baby.  We actually have names ready for all our future children.  Yeah we are those people!  Arren means mountain warrior and Yuki means snow in Japanese.  Our little baby was conceived in Ireland and the mountains that surround this beautiful city made our hearts race, and finally made us feel like we found the perfect home for us, in the most beautiful country to us.  We chose Yuki as his second name because we were looking for snow all over Dublin and finally found it walking through Tick Knock forest, it was around that time we conceived little Arren. Japanese people also believe that your name reveals a part of your soul so our little snowflake will always be something special to us.

I never want to forget the day my heart grew so much bigger and that’s why I’m sharing it here.

P.S eating 6 dates a day really did give me a fast labour.

P.P.S If you’re looking for the most amazing midwife and assistant in Cape Town, Western Cape, South Africa, the world.  You should definitely contact Marianne at spiritual birth! From the beginning she made me feel at ease and helped me have an amazing pregnancy and birth.  From what she suggests you eat during pregnancy to all her helpful tips on supplements she was just amazing.  Check out her website here.

Chocolate Pregnancy Shake

Yes, I’m still pregnant and after a very positive midwife appointment I’m feeling really good again.  Baby is in a good position, I’m healthy, baby is not too big and the midwife and I both decided that baby should come when the baby is done developing and is ready to face the big scary world.  While I wait I’m just going to get enough sleep, meditate and go for walks until baby is ready to meet us.

I feel healthier than ever during this pregnancy, I’ve really been making a conscious effort to eat healthy, avoid anything that doesn’t  make me feel like the glowing pregnant woman I deserve to be and just give my baby the best food I can possibly give him/her.  I’ve mostly just been craving sweet delicious things this pregnancy, which has been strange for me, because I’m more of a savoury kind of gal, but I felt like a fruit junky and have had weird cravings for donuts and cake.  You don’t know how strong you are until you prove to yourself that you WONT touch that cake.  To keep my sugar cravings  in control, I came up with the most delicious medjool date chocolate shake, filled with good for you ingredients, protein and all those yummy dates that’s suppose to help shorten your labour,  whats not to love and I mean it just tastes so good.  Way better than the best chocolate shake I’ve ever had and that’s saying something, because this is the best chocolate shake I’ve ever had.

WHY EAT DATES DURING PREGNANCY

The number one reason should be that its really delicious! filled with nutrients, fibre (what every pregnant woman needs more of), a great source of potassium , iron, anti oxidants and helps regulate blood pressure.  It will also give you that energy boost you so desperately crave during pregnancy, but even with all those amazing benefits the best thing about dates for a pregnant lady is.

It will help shorten labour.  Yes, you read that right!  Women who ate 6 dates a day during their ninth month of pregnancy had good progression during labour.  They were also more dilated on arrival to hospital and laboured for 7 hours or less.  Dates have a compound in them that mimics the hormone oxytocin  which causes contractions.

Hopefully all my religious date eating pays of during labour.

CHOCOLATE PREGNANCY SHAKEserves 2

Ingredients

  • 4-6 medjool dates pitted
  • 2 large frozen banana, peeled and chopped before freezing.
  • 1 and 1/2 cups non dairy milk
  • 1 tsp cinnamon
  • 2 heaped tbsp protein powder
  • 2 -4 tbsp cocoa powder ( depends how chocolately you like it)
  • 1 tbsp Chia seeds – optional
  • ice

Directions

Place everything in your blender and blend until smooth.

Pour into glasses and enjoy.

Flavourful Aquafaba Mayonnaise

Unless you’ve been living under a rock, everyone in the vegan/ allergy world has heard about the miracle that is aquafaba! If you haven’t its okay, my dear little rock dwelling friend, now you know about the miracle that is basically bean juice…..Yes, bean juice, or the brine left behind in a can of chickpeas for the less dramatic.  This miracle brine has been a lifesaver for egg-free cooking, being able to be whipped up to make light and fluffy meringue, macaroons, replacing eggs in cakes and baked goods and making the most amazing thick egg free mayonnaise.

This flavourful mayonnaise is something you definitely need to try.  Garlicky with  the perfect amount of tang, this is a recipe to keep bookmarked and keep making over and over. Its also really versatile, play around with it until you have something that makes your taste-buds sing, if you like more garlic.  Add it! This is a perfectly flavoured recipe for me, but we all like things differently.  Add some herbs for a fancier mayonnaise or an added taste kick.  Just be prepared to feel like a cooking genius, this recipe is that easy to whip up, but will impress all your friends and family.

FLAVOURFUL AQUAFABA MAYONNAISEserves 16 

Aquafaba  Mayonnaise

Ingredients

  • 3 tbsp aquafaba, the leftover brine from a can of chickpeas, or freshly cooked beans.
  • 1 heaped tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 – 2 tbsp white wine vinegar
  • 1/2 a lemon, juiced and zested
  • 1/2 tsp – 1 tsp liquid sweetener
  • salt to taste
  • 3/4 – 1 cup oil ( I used olive oil, but sunflower or canola would work)

Directions

Combine all the ingredients except the oil in a blender or food processor.

While blending on low-medium, start adding the oil slowly.  About a tablespoon at a time, until you’ve used up all the oil.   The mixture will thicken up fast.

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Taste and adjust seasoning.

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Transfer to a bowl or glass jar.  Store in fridge for 2 weeks.  Use on everything!

an instant of life captured for eternity

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^^ Picnics on the beach.

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^^ I  wanted to feel how cold the water was without getting wet so I just stood there until a wave lapped at my feet.  I kind of look like a child from behind….My workout pants seem to be getting baggier and baggier…..bad workout pants, you should stay up.

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^^ The most dramatic towel shaker ever.

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^^ Shark watch flag.

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^^ Found a little friend on our walk.

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^^ early morning walks, making friends with fluffy weird haired cats, while I have fluffy just got up bed head hair.

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^^ Invited my parents in law over for lunch and made these two desserts! A raw chocolate pie and a crushed lemon tart trifle.  So good.

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^^ Picnic with a view.  I only ate my avocado sandwich and a couple pieces of fruit, the wind was so intense, all the food was covered in sand almost instantly.

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^^ Birds being dramatic.

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^^ So many of them.

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^^ my parents in law got me an early birthday present, the most amazing food processor/ blender ever.  In an instant I had the most amazing sunflower butter without oil.  It tastes so good and is so creamy.

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^^ Made little drool bibs/neckerchiefs for the baby, because all babies needs to be gangsta while drooling.

Hi friends! How was your weekend?  Is everyone still recovering from Thanksgiving binge eating? Over the weekend we decided to go for a little beach picnic we were all set to take a walk down to the beach, but I was standing in the sun really early in the morning by the way, sending someone a text I realised I might not make it back in this heat.  It was like standing in an oven before 8 o clock in the morning.  So we decided to drive to beach, when we got to the beach, it was insanely windy! Its one of the things I hate most about Cape Town, the fact that it can be so hot and the wind can be so cold, yet harsh that you just don’t know what to do.  We powered through and continued as planned with our little picnic.

On Sunday we invited Carl’s parents over for lunch and I cooked up a mini feast.  I warned Carl about the risk of eating large quantities of dairy and oil when he’s been on a clean eating diet, but he didn’t believe me, I couldn’t stop laughing when he got badly effected by it and wanted to vomit, while having a headache and stomach pains.  It was a lovely weekend and we finally feel kind of ready for this baby to arrive!  I can’t believe how in a couple of weeks I will be holding my little baby in my arms, while asking baby A, “why did you have to abuse mommy from the inside so badly?”  I hope everyone has a great Monday and an even better week.

Tempeh Banh Mi less Lettuce wraps

I don’t know if its the weather or the fact that I’m trying to eat all the cooling food I can possibly get my hands on before confinement starts, but I’ve been on a complete easy meal kick.  Especially on the weekends! The weekends around here are just so intense that we sometimes don’t even get time to eat  lunch, with all the driving around trying to find stuff and ending up on the complete opposite side of where we live, things are always just chaotic here. We even try to be out of the house before 8 so we can get to everything before all the shops closes at 1 or 2 on a Saturday.  So eating lunch is a luxury for us, on the special days we manage to get home at a decent lunch time we are so ravenous that a quick lunch is the only thing that will do and with all my pregnancy dietary needs I’ve got going on, grabbing the wrong thing to eat can end up in heartburn for the rest of the day or a sleepless night!  Not pleasant at all.

This recipe was created on one of those days where I just wanted a quick meal that would be yum, filling and that I could just eat with my hands.  So why the weird title? Well banh mi literally means baguette in Vietnamese and seeing as there is no gluten or bread in this recipe, but it has all the wonderful banh mi flavour it just seemed like the perfect title?

If you remember a while back I was talking about how I’ve cut out soy in my diet, but kept in fermented soy products for their endless health benefits.  So why tempeh?

Tempeh is processed less than all your other soy based products, its also a great source of protein making it a great plant based source of protein, because its fermented it makes it easier to digest.  The fermentation also increase the ability to absorb your nutrients as well as keeping your gut healthy.

TEMPEH BANH MI LESS LETTUCE WRAPS 10 wraps

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Ingredients

  • 8 oz tempeh slices into pieces
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 2 small carrots, grated
  • 1 small diakon, grated or chopped into matchsticks (or radishes)
  • 1/2 a small cucumber chopped into matchsticks
  • 1/4 cup liquid sweetener
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • juice and zest of a 1/2 lime
  • 1/2 tsp minced ginger
  • lettuce butter lettuce or romaine lettuce
  • coriander
  • jalapeno slices (optional
  • 1/4 cup mayo
  • 2 tbsp sriracha

Directions

In a bowl combine the apple cider vinegar, lime juice, sweetener, diakon, carrots and cucumber.  Toss and refrigerate until ready to use.

In a pan over medium high heat add the oil and tempeh.  Lightly brown the tempeh on both sides.  Add the tamari, garlic powder, juice and zest of lime and ginger, making sure it gets covered.  Remove from heat.

In a small bowl combine the mayo and sriracha, taste and adjust.

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Add the refrigerated veggies to your lettuce wraps, tempeh and a drizzle of mayo.  Garnish with coriander and jalapeno.  Serve!

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Thanksgiving Cauliflower Roast with Brown Rice Stuffing

aaw, thanksgiving.  The time to come together as friends and family and be thankful for all the blessing we have in our life.  Lets be honest its the time to panic about your meal prep, have way too many cooks in the kitchen and the time to stuff your face with so many things you can’t believe that you didn’t get rolled out the door.  We don’t celebrate thanksgiving here, but I’ve always felt like its the best holiday ever, cute turkeys, pumpkin everything, yummy sweet potatoes, and a whole lot of thankful-ness.   That’s what thanksgiving means to me!

So this year lets try and be more thankful and cook some easier meals that wont have us all stressing out, so we have more time for fun and happiness.  This delicious whole cauliflower roast with some roast vegetables and an amazing brown rice stuffing is the easy no fuss vegan extravaganza you’ve been looking for!  Roasting the whole cauliflower makes an impressive centrepiece that’s pleasing on the eye, but even more pleasing on the taste buds, without making you feel all bloated afterwards. Serve it with some roasted vegetables and you’ve got a pretty quick main course lined up for you.

What would thanksgiving be without stuffing? that would be like Christmas without stuffing? Pure madness.  This brown rice stuffing is way better for you than its bready counterpart, but its not lacking on the flavour department!  Cover the entire meal with your favourite gravy and you’re all set for an easy thanksgiving meal that you wont soon forget.

GARLIC AND ROSEMARY WHOLE ROASTED CAULIFLOWER 

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Ingredients

  • 1 head cauliflower, trimmed
  • 1/2 cup olive oil
  • 4 tbsp garlic minced
  • 1 sprig rosemary
  • zest of half a lemon
  • juice of half a lemon
  • 2 tbsp dijon mustard
  • salt and pepper to taste
  • 1/4 cup nutritional yeast.

Directions

If you’re in a hurry, you can steam the whole cauliflower until tender and then roast it or you can just pop the whole thing in the oven.

Preheat the oven to 375 degrees F / 180 degrees C.

Trim away the leaves of  the cauliflower and the bottom stalk making sure to be careful to keep the cauliflower intact.

Drizzle the whole head of cauliflower in olive oil.  Stuff some rosemary in a couple of the florets all around the cauliflower.  Mince the rest of the rosemary.

Rub the rest of the ingredients liberally all over cauliflower.  Take the salt and pepper and make it rain ! really get it all over!  If roasting other vegetables, cut them up and scatter them around your baking dish! I would suggest you do this, as the cooked cauliflower kind of looks like a brain just by itself!  I roasted some broccoli, yellow and white sweet potato and zucchini, with a light seasoning of gram masala and covered in a bit of oil.

Place the cauliflower in the centre of your baking dish surrounded by all the vegetables, cover with foil and cook for 30 minutes covered.

Remove from oven, remove foil and roast uncovered until golden brown on the outside and tender on the inside.  Carve.

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Serve with the vegetables, stuffing and gravy.

EASY BROWN RICE STUFFING with CRANBERRIES AND ROASTED SUNFLOWER SEEDS

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Ingredients

  • 1 1/2 cups brown rice, rinsed and soaked in water for 3 hours or overnight.
  • 3 cups vegetable stock
  • 1 tbsp coconut oil or any other oil
  • 1 onion, peeled and chopped
  • 3 celery stalks, chopped
  • 16 oz button mushrooms, sliced
  • 1 tbsp dried parsley or fresh
  • 1 tsp dill
  • 1/2 cup dried cranberries
  • 1/2 cup roasted sunflower seeds
  • salt and pepper to taste

Directions

I soak the rice to make it easier to digest and remove the phytic acid, but if you don’t have time you can just rinse the rice and cook it without soaking.  I find that soaking it also makes the brown rice cook faster and gives it a fluffier consistency.

Add the rice and vegetable stock to a pot over medium high heat, allow it to come to a boil, reduce heat and simmer for 30 minutes or until fluffy.  when the stock is almost cooked out I usually cover it with a lid that doesn’t have a steam escaping hole,  remove from heat and allow to steam covered for a couple of minutes or until I’m ready to use it.

 

In a large skillet, add the oil and saute the onion, celery and mushroom.  allow to cook while stirring until everything is cooked through and fragrant.  Add the rice and any leftover liquid to the pan.  Season with the remaining ingredients except the cranberries and sunflowers.  Allow to heat through, stir in the cranberries and sunflowers.  Taste and adjust seasoning.  Serve with your delicious cauliflower roast.

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and for dessert? Gluten Free sugar free pumpkin pie bars or a pumpkin custard!