Superfoods

Superfoods are super abundant in the culinary world. More healthy and nutritional eating seems to prevail as we all look for more ways to increase our vitamin and mineral intake while living longer lives. Fuelling the body right rather than filling it with saturated empty calories. Conscious living and healing the body with our culinary or dietary needs. A healthy body equals a healthy mind. Healthy cooking can be simple and delicious and by incorporating more superfoods we are maximizing nutritional value that offer plenty of health benefits.

The recipes in this cookbook are based around veggies, fruit, whole grains, legumes, lean protein, low fat diary, nuts and seeds. The darker, brighter and greener the fruit or veg the better. Essentially it is inspired by a Mediterranean style diet; more plant based and rich in antioxidants. This cookbook is superabundant with varied ingredients and recipes to prove that healthy cooking... and eating not only tastes great but is not complicated at all. 

Most of the recipes offer a short ingredient list which make them even more easy  to replicate at home. There are healthier versions of those infamous comfort foods we love so much. The photos definitely help in making this book a very appetizing and inspiring one. If you are looking for tastier ways to increase your veg, I recommend this book. If you want to maximize the nutritional value of your meals, I recommend this book. If you want to put forward a healthier more balance you, I recommend this book. 

For that past few weeks I have been craving cauliflower, don't know why, I just have. I bought a nice crown not sure exactly what would become of it until I was flipping through the Superfoods cookbook and stopped at this dish. The recipe I am sharing uses cauliflower. This is a very simple and easy dish and a great way to enjoy this veg. Roasted cauliflower smells and tastes so good and paired with the few simple ingredients it was a pleasant superfood that will be enjoyed many times. Oven roasted goodness!  

Cauliflower with Orange Zest & Green Onion

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Makes 4 servings 

1 head cauliflower (about 1 3/4 lb/875 g) cored and cut into uniform-sized florets

1 tablespoon olive oil

sea salt and freshly ground pepper 

2 tablespoons coarsely chopped green onion

2 tablespoons chopped fresh flat leaf parsley

4 lemon wedges

Put the cauliflower florets in a large bowl and add cold water to cover. Let stand for 20 - 30 minutes, then drain and pat dry.

Preheat the oven to 400ºF (200ºC)

Spread the cauliflower in a single layer in a 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast, turning every 10 minutes and sprinkling with 1-2 tablespoons cold water each time, until the florets are tender and lightly browned, about 30 minutes.

Pile the green onion, parsley and orange zest on a cutting board and finely chop them together. Using your fingers, toss the finished mixture on the board to distribute all the ingredients evenly. When the cauliflower is done, remove it from the oven and sprinkle evenly with the green-onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Server right away. 

Have a good long weekend everyone! - JD