Packed with fiber, antioxidants and anti-inflammatory ingredients, this Sweet + Spicy Roasted Cauliflower Salad packs a healthful punch of flavor with every tantalizing bite.
- 2 medium heads cauliflower, cored and cut into small florets
- 6 tablespoons extra virgin olive oil
- 3 teaspoons kosher salt
- 3/4 cups pine nuts
- 4 medium leeks, white and light green parts only, halved lengthwise and sliced crosswise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne (optional)
- 1 cup Thompson raisins
- Preheat the oven to 400°F. Line a large rimmed baking sheet with silicone mat or parchment paper.
- Spread cauliflower florets onto the baking sheet in a single layer. Drizzle cauliflower generously with olive oil and 1½ teaspoons of the salt. Bake, stirring occasionally until cauliflower is browned and tender, 10-20 minutes.
- In a large skillet, toast the pine nuts on a medium heat, stirring frequently, until golden brown. Remove pine nuts to a dish and set aside. In the same skillet, heat 3 tablespoons olive oil over medium heat. Add the leeks and sauté until lightly browned, 3 to 5 minutes. Stir in the pepper, nutmeg, cayenne and remaining salt (plus more to taste, if necessary). Remove from heat.
- Toss the roasted cauliflower with the leek mixture. Add the pine nuts and raisin and mix until all ingredients are thoroughly combined. Taste and adjust seasoning as needed. Serve hot or cold.
Packed with flavor and simple to make, this Zesty Lemon Herb Quinoa is one of those versatile recipes you’ll come back to time and time again.
- 2¾ cups low-sodium vegetable broth
- 1½ cups quinoa
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Kosher salt and black pepper to taste
In a medium saucepan, add the vegetable broth, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. In a small bowl, mix together the olive oil, lemon juice, basil, parsley, and lemon zest. Season with salt and fresh ground pepper, to taste. Pour the dressing over the quinoa and toss until all the ingredients are evenly coated. Transfer the quinoa into a serving dish. Season with salt, pepper, and lemon zest to taste.
Rich in Vitamin C, Potassium and Vitamin B6.
Rich in Vitamin K, Folate and Vitamin C.
Rich in Folate, Thiamin and Magnesium.
This flavorful Creamy Thai Green Curry is made with rich coconut milk, seasonal vegetables, and finished with fresh parsley and red pepper flakes. Simple yet satisfying, this dish is perfect for just about any occasion and caters to most dietary restrictions.
- 1 cup brown rice, rinsed
- 2 teaspoons coconut oil
- 1 small white onion, diced
- 1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
- 2 cloves garlic, finely chopped
- Pinch of salt
- 2 small white onions, diced
- 2 small zucchinis, sliced
- 2 tablespoons Thai green curry paste
- 1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
- 1/4 cup water
- 1 ½ teaspoons coconut sugar
- 2 cups packed baby spinach, roughly chopped
- 1 ½ teaspoons rice vinegar or fresh lime juice
- 1 ½ teaspoons tamari (or soy sauce)
- Garnishes: handful of chopped fresh parsley and red pepper flakes, to taste
Creamy Thai Green Curry – The Healthful Model
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain, and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of coconut oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the zucchini and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Pour the coconut milk into the pan, along with 1/4 cup water and 1 ½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the zucchini is tender and cooked through, about 5 to 10 minutes.
- Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped parsley and a sprinkle of red pepper flakes. Enjoy!
Notes from the kitchen:
- To make this recipe gluten free, use tamari instead of soy sauce.
- Feel free to use any combination of vegetables. I used zucchini and spinach as that’s what was in my fridge.
- If you’re interested in investing in a rice cooker, I recommend this one by Zoojirushi.
Plastic is one of the most prominent pollutants of our earth and ocean, yet each year, plastic consumption is increasing. According to Project Drawdown, “We estimate the total production of plastics to grow from 311 million tons in 2014 to at least 792 million tons by 2050.”
Plastic has an undoubtedly convenient but alarming presence in our daily lives. We’re surrounded by plastic. Think about every piece you encounter in a single day: grocery bags, food containers, coffee cup lids, drink bottles — the list goes on. It is estimated that half of the nearly 300 million tons of plastic produced each year is used for single-use items. That means an item is used once (with the average lifespan of 1.5 hours) and then thrown away.
Mindless plastic consumption is a current and increasing threat to biodiversity. While changes made at the governmental level would have the most timely impact, right now, it’s up to the consumer to make conscious choices that support sustainability. Below are a few simple tips to reduce plastic pollution.
Refuse single use plastics wherever and whenever you can.
- Avoid produce that’s wrapped in plastic. Plastic packaging can, of course, help keep food hygienic and prolong shelf-life. It makes it more convenient for the consumer to grab and go. But the costs of servicing that lifestyle are high, for people as well as the environment. Instead choose loose, seasonal produce.
- When shopping for produce or bulk items, come equipped with reusable produce bags instead of using the plastic ones provided by most grocers.
- Forego drinking bottled water whenever possible. According to the Container Recycling Institute, in the United States alone, more than 60 million plastic water bottles are thrown away each day. However, only a small percentage actually make it to a proper recycling facility. Make it a habit to always have a reusable bottle with you.
- Just say no to plastic straws. According to Strawless Ocean, Americans use 500 million plastic straws every day. Many of those straws end up in the ocean polluting the water and affecting marine life. Keeping a stainless steel straw on hand prevent the need for harmful, single-use plastics.
Reduce your plastic footprint by cutting back on goods that contain excessive plastic packaging.
- Whenever possible, buy goods in loose form or packaged sustainably. For example, companies like Elate Cosmetics use biodegradable seed paper to package the powder products. They also give consumers the option to buy reusable compacts and palettes. When the product is gone, you simply purchase a refill instead of a buying another product with casing.
- If you have the option to purchase a product or appliance made out of plastic or from stainless steel or ceramic, choose the latter.
Invest in reusable items made from sustainable materials.
- Whether you’re at the grocery store or shopping for clothes, always have a few reusable totes with you.
- When you’re on-the-go, always keep your zero waste essentials with you. Include a reusable travel tumbler and water bottle, a container for leftovers, reusable cutlery, and a stainless steel straw.
- Instead of plastic, opt for products made with sustainable materials like metal, stainless steel, copper, bamboo, cork, linen, organic cotton, plant fibers, stoneware, ceramic and clay.
Recycle anything that you can’t reduce, reuse or refuse.
- Get familiar with your local recycling guidelines and follow them. If your city offers curbside composting, take advantage of this positive cyclical process.
- Pay attention to the full lifecycle of the items you bring into your home, from sourcing through manufacturing and disposal. Remember the quote, “Buy less, choose well, make it last.”