Lemon Cauliflower Cous-Cous

I’ve really taken to instagram recently and I’m now sharing on an almost daily basis from my kitchen and life. Here are a few shots from this week, hop on over to instagram and follow me to keep posted of what I’m cooking, eating and doing. 

 I shared a photo of my dinner on Wednesday night which was a classic raw food way of making cous-cous out of cauliflower. With the heat on in London, I wanted a no-cook fresh and energising supper and this is such an inspired way of creating a classic dish raw. You can also use this technique to replace rice in a number of dishes such as sushi and create raw cauliflower rice sushi rolls.   

This cous-cous dish would be a great thing to make in large quantities for a summer party, take this with you to a BBQ and I guarantee you will delight and inspire your friends and family with your delicious and innovative contribution.Recipe Card

Lemon Cauliflower Cous-Cous
Serves 2
A a no-cook, gluten-free, grain-free cous-cous, great for a hot summer day.
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1 small head of cauliflower
8 brazil nuts
1 large bunch of parsley, finely chopped
100g raisins
2 tablespoons of extra virgin olive oil
1 lemon, juice and zest
1 tablespoon of sumac
A good pinch of salt (or more to taste)
Fresh pomegranate seeds for garnishing
Break down the cauliflower into large florets, then transfer to a food processor and pulse down briefly until you get smaller pieces.
Add the brazil nuts and pulse down with the cauliflower until you get a cous-cous like texture.
Transfer to a bowl and mix though the finely chopped parsley and raisins.
Add the olive oil, lemon juice and zest, sumac and salt and toss well to combine.
Check for seasoning and transfer to a serving bowl and garnish with fresh pomegranate.
You can substitute the parsley for any soft herb such as corriander (cilantro).
Orange juice and zest also works well instead of lemon, but be mindful that orange zest can be quite bitter so use to taste.
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Happy Green Valentines Day: Kale Salad Recipe

I love all greens and I’m having a particular love-in with kale at the moment. I went on a trip to Stoke Newington Farmers Market on Saturday and came back with a variety of chard and kale all from Ripple Farm Organics.

Once I got home I thought that I might have slightly overdone it on the kale front, so in order to avoid finding some sad, limp, yellowing greens in my fridge later in the week I set about washing and prepping my green bounty so it would store well and be ready to use throughout the week. A bit of time spent on Saturday afternoon with the salad spinner, meant I was able to make the most from my kale and enjoy a week of glorious green enhanced meals:

Saturday afternoon: Kale & Apple Juice – mainly using the stems leftover from prepping the curly kale

Sunday Lunch: Chard stew with a stock base of leeks, miso, garlic, chilli and a tin of canellini beans stirred in towards the end.

Monday lunch: Green smoothie made with bananas and kale (creamy nut milk base)

Tuesday night: Kale Salad with sliced apple and hemp seeds. This was a big hit and I’m sharing a variation on the recipe below.  I served the kale salad with sumac roasted squash and brown lentils & couscous.

Wednesday night: a variation on what I like to call my ‘Spanish Stew’ a smoked and spicy paprika and garlic infused passata sauce with beans, olives, peppers. I added shredded cavolo nero at the end and cooked it just enough for the greens to wilt but still retain their vibrancy. 

I hope my menu from the week has inspired you to get creative in the kitchen with kale. Adding a daily portion of dark leafy greens to your daily diet is a really supernourishing health tip and trust me you will feel more radiant, glowing and energised.

One thing I didn’t make was kale chips, but definitely on my list for next week!

Pear, Pecan, Kale Salad

1 large bunch of curly kale, washed and destemmed, 1 large pear, ½ cup pecans

Vinaigrette: 2 tablespoons white wine vinegar, 60ml (1/4 cup) extra virgin olive oil, 1 tsp Dijon mustard, 1 small garlic clove, minced, ¼ tsp salt

In a bowl, whisk together the vinaigrette ingredients.  Place the pecans on a baking sheet and bake for up to 10mins until golden-brown.  Tear the kale leaves into bite-sized pieces place in a medium bowl and coat with the salad dressing (you can massage the leaves at this point to give a more cooked appearance and texture).  Halve and core the pear then slice into thin slices. To serve the salad arrange the kale on a plate and sprinkle with pear and pecans.   Variation: Swap the pear for apple and use any nuts or seeds in place of pecans.