Cauliflower rice has become a big thing amongst healthy eaters in the last few years. I have heard about it, stumbled over it on social media but never tried it until this weekend.
We spent the afternoon at the local farmers market and I picked up a nice big cauliflower head. When we got home Seb took the boys out for a walk and I set to experiment in the kitchen with what would be my first attempt to making cauliflower rice. I had been giving the dish some thought in the previous week and decided I wanted to try it with mushrooms and dill. I will definitely make this dish again and also try different flavour combinations. There is one I’m working on so watch this space……
The first time I had a ‘massaged’ kale salad was at my cousins Christmas party in Sweden last year. One of her friends had made it, it was a healthy Ceasar salad and I remember thinking how can raw kale be so nice? The friend of my cousin told me that the secret to nice raw kale was to give it a quick massage as this would make the green leaves softer.
When I told Seb that I was making him ‘massaged’ kale salad for dinner he took the mick out of me. But he too, is now a convert and ……..love raw kale.
I have paired the salad with roasted sweet potato wedges topped with harissa yoghurt and crispy roasted chickpeas.
The first time I ever had a fennel gratin was during a work trip in Italy. The gratin I enjoyed there was rich in butter and bread crumbs. It was delicious!
I now wanted to recreate a similar dish but in a healthier way. I have made this Parmesan and almond crust a few times now and really enjoy the dish as a side to fish or meat or on it’s own with a green salad.
These little treats are so delicious I have to stop myself not eating all of them at once. I have a two at the time limit! They are on the right side of sweet, not too sweet, with the sea salt taking them to an other level. The batch I made yesterday is nearly finished so I need to make an other batch (or two) before my mother arrives next week. She loves these!
They are easy to make, just a little fiddly to cover in chocolate. Do the toothpick trick I describe below as this will make the process easier. I used a milk free good quality chocolate so the treats are suitable for vegans.
I know we are coming into colder weather but I had to post the recipe for this salad as it’s so good. I have made it three times now and won’t get bored of it. I will probably make it a few more times while there is fresh corn at the green grocer. The salad is great on it’s own or as a side to meat or fish. When I made it for a party the other week, we ate it with corn nachos.
This stir fry is packed with vitamins and a great boost for the immune system. If you love garlic and ginger you can always up the quantity. The key to a good stir fry is to have everything prepared before you start to cook. This meal took me 20 minutes from start to finish. That’s with a seven month old baby in a high chair that also needed attention. In other words, great if you are in a rush.