Courtsey: Teresa Cutter
This is a great healthy dish and only takes around 5 minutes to create. The secret is to use a generous amount of anti-inflammatory aromatics. Ginger and turmeric are king and take centre stage in the beginning of creating this wonderful meal. You’ll also notice I haven’t used any garlic – I find it overpowers the punchy clean flavours of this dish, so please don’t be tempted to use it. It’s also important to have all your ingredients prepared and ready to go before you begin to make the dish. A splash of coconut water deglazes the pan, releasing all the toasted aroma from the aromatics..
What’s great about it:
These ingredients have been especially selected to help boost metabolism, digestion and your immune system. Cauliflower is a good source of the cancer-fighting agents known as glucosinolates. Cauliflower is also rich in sulphur that works as an anti-inflammatory. It also supports healthy digestion and boosts your immune system. Parsley, mint and coriander help to stimulate digestive function and support the liver to detoxify the body.
Curcumin is the active ingredient in Turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Turmeric has been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron. Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage.
Organic egg and almonds boost protein that your body needs to build and repair cells in the body. Other benefits of protein include: – Appetite regulation – Prevention of muscle wastage – Blood sugar regulation – Healthy metabolism. Other forms of protein that work well with this dish are white fish and organic chicken.
INGREDIENTS:
1 large cauliflower, finely chopped or grated (600 g)
6 leaves, finely shredded kale
1 tablespoon cold pressed organic coconut oil
2 tablespoon fresh grated ginger
2 tablespoons fresh grated turmeric or 1 generous teaspoon of dry.
2 bunches coriander, stem and leaves chopped separately
Splash of coconut water or water
1 green chilli, sliced (optional )
1 lime
6 spring onions, trimmed and finely chopped
1 bunch parsley, chopped
1 bunch mint, chopped
2 handfuls Tamari Roasted Almonds – roughly chopped
1 tbsp tamari soy sauce
1 tbsp mirin
2 organic eggs
METHOD:
1. Chop the cauliflower into small pieces and place into a food processor.
2. Process until it looks like white rice. If you don’t have a food processor, you can also do this on a hand grater.
3. Heat the coconut in a pan over a medium to high heat.
4. Add ginger, turmeric and coriander root then stir fry for a few seconds until aromatics are released.
5. Add the cauliflower and kale and stir fry for a few minutes until hot and fragrant.
6. Deglaze the pan and add a splash of coconut water or water to the pan.
7. Add 2 beaten organic eggs and mix through.
8. Add spring onion, coriander, parsley, mint, tamari and mirin.
9. Fold through tamari almonds and pumpkin seeds. Squeeze over a little lime.
10. Serve alone or with a side of steamed greens, or steamed white fish, chicken, prawn…..really whatever you fancy!
TIP:
Enjoy cold as a portable take to work salad the next day.
