Tag Archives | sauce

Roasted Cauliflower with Romesco Sauce

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I love it when something that when made authentically in flavour and technique, also happens to be really good for you. It doesn’t happen all the time (hi there delicious, still warm, chocolate donut from Granville Island) but it does happen enough to help you not feel deprived when you are looking for healthy, flavourful recipes. It also means that when you make it, you don’t have to change too much, potentially altering the flavour or general feel of the classic dish.

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Romesco sauce is one of those recipes. If you were to make it the exact way it was written in a Spanish cookbook, it would be free of dairy, gluten and refined carbs, while full of veggies, fiber, protein and healthy fats. However, because we are talking about consciously fighting/preventing cancer, I have still changed a few subtle things.

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Dandelion Greens

By now, everybody has heard about the importance of eating your greens. Green smoothies, green pasta, green moustaches all over the place, it seems as though greens are taking over the culinary world. Which is awesome. Now that we are getting so used to inviting our leafy greens to the party, we should be looking at variety and rotation.

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Enter dandelion greens, a particularly nutrient-dense green, PACKED full of anti-oxidants, and often overlooked. They taste fresh, green and bitter (is this why we forget about them?), and bitter vegetables are generally celebrated for their support of the liver. Culinarily speaking, you will mostly find them in Mediterranean cuisine, often spending time with sweet foods such as balsamic vinegar, caramelized onions, garlic or dried fruits to balance out some of the bitter. If you have yet to warmly embrace the natural bitterness found in some foods, this is a really good way to get your feet wet.

The cancer thriver needs to be a little more careful of their sweet food intake, so it is best to pair dandelion greens with something that came out of the ground already sweet. Without going straight to the fruit-volumes of sweet, think root vegetables, winter squash, onions, ripe tomatoes or peppers.

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A dandelion green pesto can be a very versatile condiment to have on hand to add to various dishes, a green, liver-loving punch. A simple, clean recipe would include a half of a bunch of greens, some garlic, a handful of raw and preferably, soaked nuts or seeds (I used pumpkin seeds -hello zinc for your immune system and plant-sourced omega-3s), a splash of e.v. olive oil, lemon (zest and juice) and some dulse (natural minerals, remember? Not enough to really taste it) and enough water to bring it all together in a in a blender or food processor.

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