This is what we had for dinner this evening: Spicy nut spinach with cauliflower "cous cous"!
To make it you need the following: cauliflower, spinach, red pepper, a nut butter (we used sunflower), olive oil, garlic, liquid aminos, watercress (optional), roma tomatoes and lemon juice. Also, a cocktail for while you are cooking :)
In an oiled frying pan cook the diced yellow onion for a few minutes and add minced garlic, about 5 cloves (we use too much garlic! Wait, is that possible?). Once those are well-browned throw in four small chopped roma tomatoes, add 1 chopped red pepper and 2 Tbsp lemon juice, let simmer. Cook the cauliflower in a pressure cooker on high for 3 minutes or steam in a pot until soft like rice or cous cous. Spice cauliflower with curry or cumin. In a separate pan add 1/2 inch of water and steam 1/2 bag of spinach leaves until they are soft. Add 4 heaping Tbsp of nut butter and 1 tsp liquid aminos (watercress as well if you have access). When those are well mixed, throw in the onion/tomato mixture from the frying pan and stir. It should be creamy- if you need to thicken it, add quinoa flour and if you need more moisture, I add almond or coconut milk. Serve as a fabulous supper dish- one of our faves.
Frozen strawberry almond cream. Just blend your favorite frozen or fresh strawberries (two cups) to one cup of almond or coconut yogurt and put in the freezer. Add lime zinger or coconut flesh shreds.
No comments:
Post a Comment