Who’d have thought when your mum was forcing you to eat your cauliflower at the dinner table that you’d be praising the much hated vegetable later on in life? Certainly not me anyway before I discovered what cauliflower can do.
It was bland, tasteless and looks utterly revolting…plus it made you stink to high heaven. Okay, I can’t do much to stop the cauliflower farts but the bland and tasteless part I can help you with! The secret is…cauliflower rice! This low calorie (26 calories per 100g) delight will knock your socks off.
Cauliflower rice? Yes all you require is a simple food processor and you’re off. Simply cut the hard core out of the cauliflower and place the rest into the processor. Blitz until you have a rice like consistency.
Simply pop the cauliflower rice into a bowl and cover and microwave for 7 minutes. There is no need to add any water as the cauliflower is already hydrated and will release some of its water in the cooking process. Hey presto you have a quick, easy, healthy and nutritious rice to go with any meal!
You can jazz it up if you wish too, simply add some toasted cumin seeds, or season with salt, pepper and whichever herbs you fancy! Yum!
Until next time, enjoy!
If you read my post on the power of lemons then you are going to love this twist on one of the worlds favourite snacks, hummus.
Hummus is a middle eastern dip made predominantly from chickpeas, a bean which keeps you fuller for longer which will inevitably reduce those hunger pangs.
The other power ingredient in this recipe is garlic. Another powerful superfood packed full of antibacterial, antiviral and antifungal properties.
This recipe is so quick, easy and tastes satisfyingly good. It’s the perfect snack to keep you lean any time of year.
- 400g can chickpeas, rinsed and drained
- Juice of 1 lemon
- 1-2 (dependent on taste) cloves of garlic, crushed
- 2tbsp tahini
- 6 tbsp olive oil
- Salt and cayenne pepper, to taste
- Flat leaf parsley to garnish
- Put the chickpeas in a food processor with two tablespoons of cold water, juice of 1 lemon and garlic, and whizz to a thick puree. Add the 2 tbsp of tahini and blend.
- Gradually add the olive oil.
- Season to taste with the salt, cayenne pepper, and add more lemon juice if you wish.
- Place into a bowl and drizzle with extra olive oil.
- Serve with veggie sticks such as carrots and celery.
When I think of lemons, I think of sunshine. I adore them and consider them to be the most undervalued superfood in history! We all know that lemons are a powerhouse of vitamins and minerals, but why don’t we all start our day with its refreshingly zingy tang?
As a Personal Trainer I cannot express enough that the humble lemon is the most under-rated fruit. It tastes amazing, is as versatile as you can get. The lemon is a gem and ought to revieve more praise, here’s why…
1. Lemons are packed full of anti-aging antioxidants and teaming with vitamin C. It can give the immune system a massive boost to fight off an array of seasonal illnesses.
2. Adding lemon to luke warm water first thing in the morning helps your body to detox. It also aids in the elimination of excess water, ultimately helping you to lose weight.
3. It helps to maintain healthy eyesight and prevent eye problems.
4. The potassium in lemon nourishes the brain and nerve cells.
5. If you regularly work out, by adding the humble lemon to your post workout drink you are replacing many salts lost through exercise.
6. It is a tonic for the skin and assists the body in maintaining its ph levels.
7. It is excellent for the colon and constipation by keeping you regular.
8. It has antibacterial and antiviral properties.
9. Keeps your breath fresh.
I could go on and on but I do think I might have swayed at least some of you friends, to use the lemon and give it the credit it deserves.
There simply nothing more delicious than a cold glass of vanilla almond milk, and what’s even better is when you make it yourself! Why pay big bucks when you can make letres of the divine ambrosia for pennies? Friends, join me in this wonderfully simple recipe guarenteed to get your taste buds buzzing.
What will I need?
A handful of almonds (soaked overnight in a jug of water)
2 letres of cold water
1 tablespoon of vanilla extract
2 pitted dates
Pinch of sea salt
- Soak the almonds in water overnight or at least 8 hours prior to making the milk. Discard the water the almonds soaked in and then wash and drain the almonds.
- Place almonds in the blender, adding the water, dates, vanilla extract and pinch of salt.
- Blitz the ingreduents for up to a minute until the mixture is milky and creamy.
- Strain the contents of the blender in the cheese cloth into the large bowl and squeeze out all if the milk to leave a dry pulp.
- Pour your easy peasy vanilla almond milk into your milk jug and chill before serving.
The left over pulp can be used in other recipes too.